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What's for dinner? #108 [old]

linguafood Sep 23, 2011 10:47 AM

Moving on. What's on your plate tonight?

I'm going out to try a new northeastern Thai place in town, hopefully, it'll live up to the hype.

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  1. h
    Harters RE: linguafood Sep 23, 2011 11:03 AM

    We had lunch out today so a relatively light dinner.

    A couple of hot smoked peppered mackeral fillets are sitting in a marinade of a big splash of bottled teriyaki sauce and a sprinkling of spring onions. So, that's them ready for the table in about 30 minutes.

    A salad of spinach, cucumber and bean sprouts waits for a quick toss in a dressing of rice wine vinegar and sugar.

    With rice.

    1. L.Nightshade RE: linguafood Sep 23, 2011 11:07 AM

      I've been off my cooking game for a couple nights. Schedules running into the evening hours have resulted in takeout deli and restaurant dinners.
      Today I've got a pork tenderloin marinating in balsamic vinegar, rosemary, shallots, and black peppercorns. I'll be sifting through the CSA box for side dishes.

      4 Replies
      1. re: L.Nightshade
        linguafood RE: L.Nightshade Sep 23, 2011 11:41 AM

        That reminds me to make pork tenderloin again soon. Perhaps as soon as tomorrow. Thx for the inspiration!

        1. re: linguafood
          jules127 RE: linguafood Sep 23, 2011 01:06 PM

          This pork tenderloin with apple salsa is in my queue for this weekend but up first tonight is CI's chicken and dumplings. Sadly, it is already stew weather here. http://leitesculinaria.com/11747/reci...

          1. re: jules127
            LindaWhit RE: jules127 Sep 24, 2011 01:19 PM

            That sounds amazing, jules! (except for that dreaded cilantro, for which I'd sub flat-leaf parsley).

            We're having a mini humid-wave here in the Boston area over the next few days - the A/C is actually back on to "take the edge" off!

            1. re: jules127
              twodales RE: jules127 Sep 24, 2011 03:15 PM

              Definitely on the list Jules 127.

        2. JungMann RE: linguafood Sep 23, 2011 05:13 PM

          I made one of my favorite meatless dinners, tortang talong, which is essentially a Spanish tortilla made with roasted eggplant. I switched it up by bypassing the oriental eggplant I typically buy for a smallish variety of eggplant I would usually stuff and a very small striped variety. The small striped eggplant was a lot firmer than I expected and extremely seedy, but the seeds took on a nutty flavor with the roasting. Very tasty even if the texture wasn't right for torta. The other eggplant was absolutely perfect: after roasting it was almost custardy in the torta, which is what you want. Now if only I could get that nutty taste with that creamy texture...

          7 Replies
          1. re: JungMann
            onceadaylily RE: JungMann Sep 23, 2011 08:16 PM

            A delicious experiment, JM. Striped eggplant . . . curious, what color were the stripes?

            1. re: onceadaylily
              mariacarmen RE: onceadaylily Sep 23, 2011 10:19 PM

              they're light green with white stripes, right? love those.

              1. re: mariacarmen
                JungMann RE: mariacarmen Sep 24, 2011 06:55 AM

                No I've had the light green with white stripes -- Thai eggplants, right? These were purple and white like this http://weeklypic.dianeherbort.com/201...

                1. re: JungMann
                  mariacarmen RE: JungMann Sep 24, 2011 12:41 PM

                  oh yes, you're right, i've had those.

                  1. re: mariacarmen
                    JungMann RE: mariacarmen Sep 24, 2011 03:16 PM

                    How do you cook them? I'm not used to eggplants with so many seeds.

                    1. re: JungMann
                      mariacarmen RE: JungMann Sep 24, 2011 03:20 PM

                      i just sliced them and caramelized them in oil with a bit of brown sugar and sriracha, from what i remember, and then threw in some basil. i didn't mind the seeds.

            2. re: JungMann
              Barbara76137 RE: JungMann Sep 26, 2011 05:17 PM

              I need to remember all of these ideas for different eggplants. 99 Ranch has a great variety and I want to experiment with them.

            3. JEN10 RE: linguafood Sep 23, 2011 05:30 PM

              I had canned some Marinara sauce a few weeks ago, too many tomatoes. So tonight I cooked up some ground pork, added in the sauce and we had pasta for dinner. I had some left over marinated cucumbers, I added in some Red Siberian tomato slices and some cucumbers for a side. So tasty!!!

              2 Replies
              1. re: JEN10
                JungMann RE: JEN10 Sep 23, 2011 05:35 PM

                Do you add anything to your marinara to make it safer for canning? I have been wanting to can tomatoes, but I worry about acidity levels not to mention the complexity of canning oil and garlic.

                1. re: JungMann
                  JEN10 RE: JungMann Sep 23, 2011 07:03 PM

                  I add lemon juice, Ball 's Blue Book has a Basil -Garlic Tomato Sauce recipe and a Seasoned Tomato sauce. I just added their recommended amount of commercial lemon juice. It was 2T. to each quart, then fill with your sauce, process for 40 minutes or so.

              2. inaplasticcup RE: linguafood Sep 23, 2011 05:40 PM

                Been craving spicy stuff all week, so I took some baby octopi, carrot, white onion, and celery and made nahkji bohkkeum, which is spicy Korean stir-fried octopus.

                Some steamed rice and kimchi on the side as well as a very simple, lightly seasoned ginger/garlic chicken broth as a palate cleanser between bites.

                12 Replies
                1. re: inaplasticcup
                  herby RE: inaplasticcup Sep 23, 2011 05:49 PM

                  This looks amazing, Ina! Did you make kimchi? I so want to learn how to make it but chicken to try...

                  1. re: herby
                    inaplasticcup RE: herby Sep 23, 2011 06:22 PM

                    Thanks, herby! I did make the kimchi, and I have a super simple recipe for a half gallon batch using easily accessed ingredients that I think is really easy to follow.

                    This is a cut and paste jobby from the thing I'm not supposed to mention, so if anything sounds a little out of context, that's why:

                    - 3 to 3.5 pounds Napa cabbage, cut into roughly 1"x 2" pieces (should be about 30 cups of chopped raw cabbage)

                    - 1/4 cup kosher salt (about a quarter less if you're using regular table salt)

                    *Choose heads that are dense and heavy for their size, which means the leaves are fresher. The best way to know if a head is heavy for its size is to pick up a few that are about the same size and feel their weight in your hands. If you, like my kids, hate the leafy green parts, look for the heads that have more stem than leaf, and a lighter yellowish green color to the leafy part rather than a darker green color.

                    PASTE INGREDIENTS

                    - 4 Tablespoons minced garlic (about 5 or 6 large cloves)
                    - 4 Tablespoons minced fresh ginger root (about a 2" segment)
                    - 1/3 cup crushed red chili flakes (like the kind you get with your pizza - you can find 13 to 16 oz. pouches of this in the Mexican spice section at most any grocery store) 1/4 cup for mild, 1/2 cup for extra spicy - I used 1/2 cup.
                    - 1/4 cup steamed white rice, lightly packed, depending on how much cabbage you use. Less cabbage, less rice... (short or long grain is fine - I used jasmine because it was handy)
                    - 1/4 cup fish sauce (like Tiparos or Three Crabs)
                    - 1/4 cup sugar
                    - 1/4 cup water for blending

                    - 1/3 cup of water for getting the remaining seasoning off the bowl and making additional brine

                    1) In a large stainless steel or mixing bowl, toss the raw cabbage and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt.

                    Let the cabbage sit for about 2 hours, tossing and redistributing every 30 minutes to ensure even brining. While you're waiting for the pre-brine to finish, it's a good idea to make the paste. (Step 3.)

                    2) After 2 hours of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Throw out the water from the first rinse and repeat the process.

                    Then collect the cabbage in fistfuls and gently squeeze out the excess liquid. You should have something that looks like this.

                    3) Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.

                    4) Get into the bowl with your hands and mix that paste into the cabbage until all the pieces are evenly and thoroughly coated.

                    5) Pack your kimchi into a bottle or other tight-lidded container (This time I repurposed a half gallon kimchi jar) and use the last 1/4 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi.

                    Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard.

                    Here's a link to an album with sequential pics:


                    Hope that's helpful. :)

                    1. re: inaplasticcup
                      mariacarmen RE: inaplasticcup Sep 23, 2011 06:44 PM

                      i swear i'm going to do this one of these days....

                      1. re: mariacarmen
                        inaplasticcup RE: mariacarmen Sep 24, 2011 06:43 AM

                        C'mon, mc. Everyone's doing it. :P

                      2. re: inaplasticcup
                        JungMann RE: inaplasticcup Sep 24, 2011 06:58 AM

                        How often does it take you to eat that much kimchi? I always say I'm going to make napa kimchi, particularly with Asian pears also coming into season, but the quantities in the recipes always seem daunting.

                        1. re: JungMann
                          inaplasticcup RE: JungMann Sep 24, 2011 08:35 AM

                          A half gallon lasts us 4 to 6 weeks, and that's if we do cooked preparations like fried rice, stir fry, and jjigae too, but we don't eat a lot of kimchi. Maybe once or twice a week.

                          This is a small batch - fills half of one of those large kimchi bottles.

                          How do you use the pears for kimchi? Do you make dohngchimi? (The white kind with radish and lots of liquid.)

                          1. re: inaplasticcup
                            chef chicklet RE: inaplasticcup Sep 24, 2011 10:43 AM

                            Daikon and asian pear makes it.
                            good stuff.

                            1. re: chef chicklet
                              inaplasticcup RE: chef chicklet Sep 25, 2011 01:21 PM

                              Thanks for the link, chicklet!

                            2. re: inaplasticcup
                              JungMann RE: inaplasticcup Sep 24, 2011 11:54 AM

                              You can use pear instead of sugar in the kimchi paste, but I think you need to use chilies if you're going to use the pear. Without the heat to balance, like in dongchimi, everything just tastes sweet to me.

                              1. re: JungMann
                                inaplasticcup RE: JungMann Sep 25, 2011 01:21 PM

                                I don't make dongchimi, but my mom does, and I agree that a little heat is needed to offset the sweetness. For making regular Napa kimchi, I like the predictability of a certain measurement of sugar versus the variable sweetness of pears.

                      3. re: inaplasticcup
                        Rubee RE: inaplasticcup Sep 25, 2011 02:31 PM

                        That looks so good. When you come visit you have to bring a jug of kimchi : )

                        1. re: inaplasticcup
                          iL Divo RE: inaplasticcup Sep 25, 2011 04:59 PM

                          Inaplast...pretty, always love your pictures

                          bl/sl chx grilled easy spice nothing major for once. the keikis will be very pleased.
                          corn on cob, oven roasted steak fries, salad with yellow pear tomatoes and mayo (DD will pitch a fit as will DS#1) oh well. banana cake just out of oven, mango margies for those who imbibe

                        2. m
                          MellieMag RE: linguafood Sep 23, 2011 06:16 PM

                          I stewed a chicken, cut corn off the cob, added some canned green beans and made a combo Shepherd's pie/chicken pie with a biscuit crust on the bottom and mashed potatoes on top. With a peach cobbler for dessert.

                          3 Replies
                          1. re: MellieMag
                            roxlet RE: MellieMag Sep 23, 2011 06:20 PM

                            That sounds down-home good!

                            1. re: MellieMag
                              inaplasticcup RE: MellieMag Sep 24, 2011 06:45 AM

                              I love that idea of biscuit crust on the shepherd's pie, Mellie. Gonna file that one away for another day. Thanks! :)

                              1. re: MellieMag
                                mamachef RE: MellieMag Nov 13, 2011 05:41 AM

                                This is a great solution to the chicken potpie requests I get at work. (Once I go back, that is.) I'm cooking for so many that classic piecrust isn't really feasible, but I can see this working out really well.

                              2. twodales RE: linguafood Sep 23, 2011 08:28 PM

                                Broiled flank steak on toast with bordelaise sauce, broccoli, baked spud and slcied tomatoes with chives and a drizzle of vinaigrette.

                                1. L.Nightshade RE: linguafood Sep 23, 2011 09:58 PM

                                  Finally got around to a little cooking this evening. A beautiful day to look at, but with a bit of heat, and the recent rain, it was muggy and uncomfortable. Better we do the major portion of cooking outside. The pork tenderloin bathed all day in balsamic vinegar, garlic, rosemary, shallots and peppercorns. While Mr. NS tended it on the grill, I made a batch of swiss chard pancakes, and a bit of choka to accompany. I'll be on my own next week as the partner is out of town. The extra pancakes will freeze up nicely for lunches or quick dinners.

                                  6 Replies
                                  1. re: L.Nightshade
                                    JEN10 RE: L.Nightshade Sep 24, 2011 05:56 AM

                                    I have never heard of swiss chard pancakes, do tell. I stil have plenty of chard in the garden and would welcome a new version to cook.

                                    1. re: JEN10
                                      inaplasticcup RE: JEN10 Sep 24, 2011 06:44 AM

                                      Neither have I, but they're really pretty. :)

                                      1. re: JEN10
                                        L.Nightshade RE: JEN10 Sep 24, 2011 08:11 AM

                                        Apparently chard pancakes, known as farçous, are pretty common in parts of France. They're very quick and easy. I use Dorie Greenspan's recipe from "Around My French Table." I found it online also, link below. I use nonfat milk instead of whole, and I only use a brushing of olive oil in a non-stick pan, not the half cup called for. I serve them right out of the pan, but they also reheat nicely. Last night I used chard that was on it's last legs, I'm sure they'd be even better with chard fresh from the garden!

                                        1. re: L.Nightshade
                                          JEN10 RE: L.Nightshade Sep 24, 2011 01:06 PM

                                          Thank you I will look into that.

                                      2. re: L.Nightshade
                                        Rubee RE: L.Nightshade Sep 25, 2011 02:33 PM

                                        That pork looks so juicy, cooked just the way I like it. I wish E liked pork more, I'd love to make a nice tenderloin on the grill this week.

                                        1. re: Rubee
                                          L.Nightshade RE: Rubee Sep 25, 2011 03:05 PM

                                          Thanks Rubee! I'm actually a recent convert to the world of pork, thanks to Mr. NS. And now that we are getting it from a free range ranch, I'm a big fan.

                                      3. h
                                        Harters RE: linguafood Sep 24, 2011 08:39 AM

                                        We're kicking off with a salad - green beans, artichoke heats, rocket, olives, tomatoes, red pepper. Dressing made from tomato ketchup, white wine vinegar, Worcestershire sauce, Tabasco, olive oil. (idea taken from the Harters cookbook of the week - "Open Rhodes around Britain" - Gary Rhodes - 1996)

                                        Followed by roast lamb shoulder, studded with rosemary & garlic. Roast potatoes, carrots, runner beans, gravy.

                                        4 Replies
                                        1. re: Harters
                                          LindaWhit RE: Harters Sep 24, 2011 01:23 PM

                                          Oh my. You know how I love lamb, Harters. I *almost* chose slow-braised lamb shanks for dinner out last night, but the warmth of the evening just didn't seem like a slow-braise-meal type of evening. Next time. :-)

                                          1. re: LindaWhit
                                            Harters RE: LindaWhit Sep 24, 2011 01:46 PM

                                            Oh, and to add. I found some figs lurking in the fridge. They got cut almost the whole way through, drizzled with honey and a squeeze of lemon juice, dotted with butter and then baked for 15 minutes. Then a scatter of flaked almonds. With the cream that was also lurking.

                                            Lamb was super. Salad was only so-so (another book on its way to the charity shop)

                                            1. re: Harters
                                              LindaWhit RE: Harters Sep 24, 2011 01:47 PM

                                              You're killing me. Your entire dinner sounds heavenly, including those figs for dessert!

                                              1. re: Harters
                                                twodales RE: Harters Sep 24, 2011 03:04 PM

                                                I'll have to try baking figs. I always serve them fresh for some reason.

                                          2. linguafood RE: linguafood Sep 24, 2011 09:48 AM

                                            Not sure yet. Went a little overboard last night with take-out Thai and assorted snacking....

                                            Currently thawing two lovely merguez sausages, but kinda blanking on what to have with them. Dinner needs to be on the lighter side. Anyone?

                                            12 Replies
                                            1. re: linguafood
                                              Harters RE: linguafood Sep 24, 2011 09:56 AM

                                              Nice fresh tasting fattoush. Little bit of spicy tomato sauce on the side to moisten everything up.

                                              1. re: Harters
                                                linguafood RE: Harters Sep 24, 2011 10:00 AM

                                                Yeah, salad would be nice. Or zukes (courgettes for you), or eggplant.

                                                1. re: linguafood
                                                  inaplasticcup RE: linguafood Sep 24, 2011 10:04 AM

                                                  Is THAT what courgettes are? Thanks, lingua. :)

                                                  1. re: inaplasticcup
                                                    roxlet RE: inaplasticcup Sep 24, 2011 11:11 AM

                                                    aren't courgettes zucchini?

                                                    1. re: roxlet
                                                      linguafood RE: roxlet Sep 24, 2011 11:14 AM

                                                      yep. zucchini = zukes = courgette
                                                      eggplant = aubergine.

                                                      @harters -- if I do eggplant, i'll probably dice and roast / or braise in tomato sauce. if i do the zukes, probably slice and sauté.

                                                      1. re: linguafood
                                                        Harters RE: linguafood Sep 24, 2011 12:49 PM

                                                        Yep - it's another of those transatlantic things.

                                                        Americans seem to usually take an Italian name for things (presumably because of immigration patterns). Britons tend to use French names as it;s only 22 miles away.

                                                        1. re: Harters
                                                          Barbara76137 RE: Harters Sep 26, 2011 05:26 PM

                                                          Why, on practically ANY menu here in the US, are squid "calamari"? Just call them SQUID! If you don't like it, don't eat it! :)

                                                          1. re: Barbara76137
                                                            Harters RE: Barbara76137 Sep 27, 2011 05:26 AM

                                                            I suspect it's the same reason, Barbara. In the UK, we'd usually be eating squid not calamari (unless we're in an Italian or Spanish restaurant)

                                                  2. re: linguafood
                                                    Harters RE: linguafood Sep 24, 2011 11:05 AM

                                                    eggplant ......aubergine for me :-0

                                                    Either of them - thin sliced and cooked on a griddle pan?

                                                2. re: linguafood
                                                  mariacarmen RE: linguafood Sep 24, 2011 12:43 PM

                                                  merguez with fried eggs and fried potatoes is my favorite. little harissa over the eggs. yum.

                                                  1. re: mariacarmen
                                                    linguafood RE: mariacarmen Sep 24, 2011 12:45 PM

                                                    while that sounds delightful, it's not exactly what i would describe as 'lighter fare'


                                                    1. re: linguafood
                                                      mariacarmen RE: linguafood Sep 24, 2011 03:21 PM

                                                      oh sorry, missed that. definitely not on the light side!

                                                3. onceadaylily RE: linguafood Sep 24, 2011 10:34 AM

                                                  We've delayed the produce run until tonight. So, of course, I just realized that it's Saturday, which means it will be a madhouse, and I'm sure the rain is going to hold steady, so dinner is going to have to be quick to throw together after I put away the wet groceries. I think it's the perfect night for the season's first macaroni and cheese (AB's stove-top method, with sharp cheddar, with asiago in the boy's bowl. A pan each of roasted broccoli and tomatoes (the tomatoes I can do ahead of time, and reheat when I get back) will be served on the side for him, and mixed into the pasta for me. Spinach salads on the side. Disc one of Dexter's last season is already in the player. The night may not sound romantic to some, but I'm pleased.

                                                  I've already planned on spending a hefty amount of this week's produce budget on mushrooms. I've a craving that I will satisfy soon.

                                                  1. roxlet RE: linguafood Sep 24, 2011 11:14 AM

                                                    The husband picked p some gorgeous red fish at the Restaurant Depot and is planning on making red fish bon ton, which is with crab on top and pan gravy. He made a cheese sauce for some broccoli earlier in the week, and we'll have macaroni with broccoli and cheese sauce to go with it. The cheese cake I made yesterday will be for dessert. Two of our Egyptians are leaving on Monday, and we're plying them with good eats before they go...

                                                    1 Reply
                                                    1. re: roxlet
                                                      linguafood RE: roxlet Sep 24, 2011 11:21 AM

                                                      Wow. If I leave now, I may just make it to dinner in time '-)

                                                    2. Rubee RE: linguafood Sep 24, 2011 11:47 AM

                                                      Some meals over the last couple of weeks: Thai red curry with sea bass. A tray of banh mi to bring to a Facebook friend's "Meet and Eat". I made two kinds of pork - cha que or Vietnamese cinnamon pork pate (from "Hot Sour Salty Sweet") and grilled caramelized pork. The same friend sent me home with her boyfriend's smoked salmon. Yum. I had it for lunch the next day as a salad with a caper-shallot vinaigrette. I also made a banh mi on sourdough for E and that was good too. Since I had stocked up at the Asian market, I've been cooking a lot of that this week, including roast duck with noodles, Thai minced beef with basil, and spring rolls. This coming week, I'm also planning Sichuan eggplant, duck larb, and nasi goreng.

                                                      I experimented sealing the spring rolls with a flour and water mixture. It worked great but I wouldn't do it again as the flour resulted in burnt specks. I'll go back to an egg wash.

                                                      8 Replies
                                                      1. re: Rubee
                                                        mariacarmen RE: Rubee Sep 24, 2011 12:44 PM

                                                        damn rubee. just, damn.....

                                                        1. re: Rubee
                                                          L.Nightshade RE: Rubee Sep 24, 2011 12:49 PM

                                                          Wow! Just beautiful. I'm very impressed.

                                                          1. re: Rubee
                                                            LindaWhit RE: Rubee Sep 24, 2011 01:26 PM

                                                            OK, that does it. You need to move back to the Boston area so I can invite myself over for dinner. ;-)

                                                            As mc said.....DAMN Rubee. Just, damn....

                                                            1. re: LindaWhit
                                                              twodales RE: LindaWhit Sep 24, 2011 03:06 PM

                                                              Oh yeah!
                                                              On your way back to Boston, can you stop off in Chitown?

                                                              1. re: twodales
                                                                Rubee RE: twodales Sep 24, 2011 10:06 PM

                                                                Thanks all! Though I think dieting next week might be in order.

                                                            2. re: Rubee
                                                              inaplasticcup RE: Rubee Sep 25, 2011 04:22 AM

                                                              Great sealing tip for the egg rolls, Rubee. Thanks!

                                                              And it all looks fab and delicious as per usual. :)

                                                              1. re: Rubee
                                                                scubadoo97 RE: Rubee Sep 25, 2011 07:17 AM

                                                                Great pics Rubee. All looks and sounds fabulous

                                                                1. re: Rubee
                                                                  Barbara76137 RE: Rubee Sep 26, 2011 05:28 PM

                                                                  Wow, Rubee, just where do you live? and do you mind if I show up at your house for dinner, or even leftovers?

                                                                2. LindaWhit RE: linguafood Sep 24, 2011 01:13 PM

                                                                  Dinner on Friday was out at an old Irish pub/restaurant (now more modernized) called The Blarney Stone. I started with a pear and goat cheese salad with candied ginger, dried cranberries, honey roasted walnuts & maple vinaigrette, and for the main, I went with a perfectly cooked char-grilled wild salmon with roasted fingerling potatoes, kidney bean & smoked tomato ragout, broccoli rabe with toasted garlic chips. My dining companion and I shared a *very* rich apple crostata for dessert.

                                                                  Then it was lunch OUT today as well! From City Feed & Supply, I had a smoked turkey, brie, sliced granny smith apple on foccacia pressed sandwich. SERIOUSLY good - but way too much brie (and yes, that *is* possible!)

                                                                  Tonight I'll be taking it relatively easy - I have some fresh-frozen grilled red pepper and fontina ravioli, which I'll lightly toss with a roasted red pepper sauce that'll be spiced up a bit with some Aleppo pepper. A small salad and some crusty rolls, and it's dinner.

                                                                  1. twodales RE: linguafood Sep 24, 2011 03:14 PM

                                                                    Have my first rotten cold of the season. Tonight we are having bangers from a new source. My husband met another Brit through business connections and this man has been making bangers and back bacon here in Chicago. So tonight we are trying out the Spencers Jolly Posh Pork & Herb sausages, B & M beans and spuds on the side. Maybe some fried bread too. Grilled tomatoes. A shandy or two. All we need now is to be able to watch the Rugby Internationals and my husband will be over the moon.

                                                                    4 Replies
                                                                    1. re: twodales
                                                                      LindaWhit RE: twodales Sep 24, 2011 04:25 PM

                                                                      OK, I'm just LOVING the name of the bangers, twodales! LOL Do they sell retail anywhere? I've got a friend who lives in Chicago I'll have to refer her to them.

                                                                      Oh wait - found some info! http://eatspencers.com/



                                                                      ""His traditional bangers are flavored with ginger and nutmeg..."


                                                                      Want! Want, want, want, want WANT!!!!!!!!!!!!!!!! ::::Insert Veruca Salt stomping of foot here::::::

                                                                      1. re: LindaWhit
                                                                        twodales RE: LindaWhit Sep 24, 2011 04:55 PM

                                                                        LOL! Love the Veruca Salt reference. My friend would call her daughter that when she was having a tantrum. She disliked being called that so much that she stopped having them!
                                                                        About to cook the bangers. Will let you know what we thought about them.

                                                                      2. re: twodales
                                                                        inaplasticcup RE: twodales Sep 25, 2011 04:23 AM

                                                                        Feel bettah soon, twodales.

                                                                        1. re: twodales
                                                                          onceadaylily RE: twodales Sep 25, 2011 07:59 AM

                                                                          Lovely dinner! And I hope you feel better soon, TD.

                                                                          Thanks for the links, Linda. I'll show those to the boy. That's right up his ally, and we've been talking about hosting a small cookout soon, and those would be perfect for our guests.

                                                                        2. m
                                                                          MellieMag RE: linguafood Sep 24, 2011 03:20 PM

                                                                          My niece just called and said she's bringing pizza home for supper, so I'm going to be lazy (lazier actually ) than normal.

                                                                          1. rabaja RE: linguafood Sep 24, 2011 04:29 PM

                                                                            Matzoh, ice water, flat root beer and maybe some ginger ale down the road if I can distance myself from the loo for long enough to fetch it.
                                                                            Hello stomach flu, you sure are a bitch.

                                                                            If I could bear to tell you about last nights short rib ragu with pasta and roasted tomatoes, I would. I am too fearful of the memory, however. Especially after seeing that meal for a second time this morning.

                                                                            6 Replies
                                                                            1. re: rabaja
                                                                              LindaWhit RE: rabaja Sep 24, 2011 04:33 PM

                                                                              Ohhh, rabaja - I'm sorry to hear you're down for the count! Sadz. :-( http://tinyurl.com/45bp5ek Especially after what sounds like a WONDERFUL meal last night. I do hope you recover very soon!

                                                                              1. re: rabaja
                                                                                inaplasticcup RE: rabaja Sep 25, 2011 04:24 AM

                                                                                Ack! Hope you feel better, rabaja. Sucks that you couldn't enjoy the ragu more because it sounds like a delicious idear. :(

                                                                                1. re: rabaja
                                                                                  onceadaylily RE: rabaja Sep 25, 2011 08:04 AM

                                                                                  Aw, I hope you feel better this morning, rabaja. And I wanted to thank you for steering me toward the fake chicken (which I finally found last night). We both really liked it, and my chicken parmesan craving was satisfied at last. Okay, I'll stop talking about food. Just wanted to say thanks.

                                                                                  Feel better, lady.

                                                                                  1. re: rabaja
                                                                                    mariacarmen RE: rabaja Sep 25, 2011 09:09 AM

                                                                                    arggggh, poor baby!
                                                                                    look at the bright side... you're helping your WW efforts along! my friend always says the stomach flu is your best friend. ( :
                                                                                    i'm sorry, i know you're feeling yucky. feel better soon.

                                                                                    1. re: mariacarmen
                                                                                      rabaja RE: mariacarmen Sep 25, 2011 05:22 PM

                                                                                      Thanks ladies, for all the well wishes. It passed in 24 hours, thankfully. A day in bed wasn't so awful, although I can say that now that it's passed.
                                                                                      Oh MC, don't think I didn't hear Emily Blunt say "I'm one stomache flu away from my goal weight," repeatedly yesterday.
                                                                                      And since I'm basically at goal, I treated myself to a cinnamon roll this afternoon. In front of the tv. In my pj's.

                                                                                      1. re: rabaja
                                                                                        mariacarmen RE: rabaja Sep 26, 2011 07:38 AM


                                                                                  2. L.Nightshade RE: linguafood Sep 24, 2011 09:22 PM

                                                                                    End of season vegetables in the CSA, it would seem. The artichokes were small, but tasty with anchovy lemon butter. I twirled corn on the cob in sherry vinegar and olive oil, topped it with chopped oregano, grated manchego, and smoked paprika. A fine combination of flavors but corn was definitely not at it's peak. Grilled chicken marinated in lemon, olive oil, herbs, shallots, and paprika, quite nice.
                                                                                    OK, so maybe the pseudo Spanish seasonings were just an excuse to add a couple anchovy stuffed olives and a splash of fino sherry to my vodka.

                                                                                    2 Replies
                                                                                    1. re: L.Nightshade
                                                                                      inaplasticcup RE: L.Nightshade Sep 25, 2011 04:26 AM

                                                                                      That corn looks and sounds like it might be incredible, Nightshade...

                                                                                      1. re: inaplasticcup
                                                                                        L.Nightshade RE: inaplasticcup Sep 25, 2011 12:36 PM

                                                                                        Thanks ina. I was quite happy with the flavor combination, just not the starchy end-of-summer corn.

                                                                                    2. v
                                                                                      vafarmwife RE: linguafood Sep 25, 2011 03:58 AM

                                                                                      Pork chops with apple cider pan gravy, roasted sweet potatoes, biscuits with copper kettle homemade apple butter, and the best of all- honeycrisp apple salad with glazed walnuts, dried cranberries with vanilla yogurt spiced with cinmamon and nutmeg.

                                                                                      Apple overload LOL

                                                                                      2 Replies
                                                                                      1. re: vafarmwife
                                                                                        inaplasticcup RE: vafarmwife Sep 25, 2011 04:26 AM

                                                                                        That all sounds so delightfully seasonal, farmwife.

                                                                                        1. re: inaplasticcup
                                                                                          vafarmwife RE: inaplasticcup Sep 25, 2011 06:08 AM

                                                                                          Ever since the good crisp fall apples have come out I have been making apple salad and eating it almost everyday for breakfast and snack.

                                                                                      2. inaplasticcup RE: linguafood Sep 25, 2011 04:17 AM

                                                                                        Took the rest of last week's chorizo, the last links of hot Italian sausage, and some shrimp and made something that pretty much tasted like gumbo.

                                                                                        5 Replies
                                                                                        1. re: inaplasticcup
                                                                                          LindaWhit RE: inaplasticcup Sep 25, 2011 05:22 AM

                                                                                          That looks lovely, ina! Nice color on the roux. :-)

                                                                                          1. re: LindaWhit
                                                                                            inaplasticcup RE: LindaWhit Sep 25, 2011 07:54 AM

                                                                                            Thank you, LW! I call gumbo roux *uncomfortable roux* because it never feels comfortable cooking it that long. :|

                                                                                          2. re: inaplasticcup
                                                                                            twodales RE: inaplasticcup Sep 25, 2011 07:52 AM

                                                                                            Beautiful as ever ina...

                                                                                            1. re: twodales
                                                                                              inaplasticcup RE: twodales Sep 25, 2011 07:54 AM

                                                                                              Merci, twodales. :)

                                                                                            2. re: inaplasticcup
                                                                                              L.Nightshade RE: inaplasticcup Sep 25, 2011 12:37 PM

                                                                                              Are you still doing this on your $100 per week budget? Whether or not you are, I continue to be impressed!

                                                                                            3. scubadoo97 RE: linguafood Sep 25, 2011 07:21 AM

                                                                                              Shrimp and grits + amberjack

                                                                                              At my local fish market they had fresh Amberjack and Jumbo head on shrimp that had just come in. Shrimp and grits was forefront in my mind. Oscar's butternut squash also was still in my head so as a side I made some roasted butternut squash as a side. This stuff is like candy. The dish was a little monotone but tasted good.

                                                                                              I had saved about 6 cups of shrimp shell which were in the freezer and made a shrimp stock which I used when making my grits. The stock was reduce to concentrate the flavor and then the grits were added. The seafood was seasoned with a Cajun seasoning and S & P then lightly dusted with Wondra and seared to develop a nice crust. A little stock was reserved to make a pan sauce.

                                                                                              8 Replies
                                                                                              1. re: scubadoo97
                                                                                                twodales RE: scubadoo97 Sep 25, 2011 07:51 AM

                                                                                                Shrimp & Grits: one of my favs

                                                                                                1. re: twodales
                                                                                                  Rubee RE: twodales Sep 25, 2011 02:36 PM

                                                                                                  Me too. Sounds and looks delicious scubadoo97!

                                                                                                2. re: scubadoo97
                                                                                                  inaplasticcup RE: scubadoo97 Sep 25, 2011 07:55 AM

                                                                                                  Amberjack is fish, right? I've never had it before. How does it taste?

                                                                                                  1. re: inaplasticcup
                                                                                                    scubadoo97 RE: inaplasticcup Sep 25, 2011 09:46 AM

                                                                                                    Yes Amberjack is a common fish in our Florida waters so we can get it pretty fresh. It's a lean firm fish. Mild in flavor and good texture.

                                                                                                  2. re: scubadoo97
                                                                                                    onceadaylily RE: scubadoo97 Sep 25, 2011 08:10 AM

                                                                                                    That sounds wonderful. One of the things I mourned most after last summer's power outage was the loss of the huge bag of shrimp shells I was saving for stock. Your dish looks fantastic.

                                                                                                    1. re: onceadaylily
                                                                                                      scubadoo97 RE: onceadaylily Sep 25, 2011 09:49 AM

                                                                                                      Thanks. Loss of the freezer would hurt me for sure. These had been in the freezer long enough and gave up a lot of flavor. Best part of a shrimp stock is how quick it taste to extract the flavor. Not much planning needed.

                                                                                                    2. re: scubadoo97
                                                                                                      L.Nightshade RE: scubadoo97 Sep 25, 2011 12:20 PM

                                                                                                      Your dinner sounds great. I will shyly admit that I've never eaten grits, but I'm imagining them a bit like polenta. I'll have to try sometime, I keep hearing raves.
                                                                                                      I thought amberjack was a type of beer!

                                                                                                      1. re: L.Nightshade
                                                                                                        scubadoo97 RE: L.Nightshade Sep 25, 2011 12:54 PM

                                                                                                        Thanks. Polenta and grits are essentially the same thing. I ended up using yellow corn polenta because I didn't have grits. With my eyes closed I don't think I could tell the difference

                                                                                                    3. onceadaylily RE: linguafood Sep 25, 2011 08:58 AM

                                                                                                      Shopping with a mushroom craving led me to purchase five pounds of shitake, crimini and button. I wish I had gotten there earlier as they were having a sale on portobello, but the bin was pretty picked over by the time I wandered in. Why am I so shy about asking the produce guys to go to the back room to check for more?

                                                                                                      Tonight, I'm leaning toward SK's mushroom bourguignon, with a mix of all three mushrooms instead of the called-for portobello, and with a few other substitutions. I've no red wine on hand, so I'll use a mixture of balsamic vinegar, beer, and broth. And I'll use caramelized two white onions and omit the pearls (which the boy hates), and double the garlic. And I use a mixture of parsley, sage and rosemary, instead of thyme. Am I the only one who think thyme tastes moldy?

                                                                                                      And I think it's safe to say that I'm not making Smitten Kitchen's mushroom bourguignon, but my own Guinness mushroom. The stew will be served over egg noodles, with garlic toast. Squares of Lindt pistachio cream bar will be dessert.

                                                                                                      11 Replies
                                                                                                      1. re: onceadaylily
                                                                                                        mariacarmen RE: onceadaylily Sep 25, 2011 09:16 AM

                                                                                                        Yours sounds like a winning recipe, tweaked or no. i love the sub for the red wine.
                                                                                                        Have to disagree on the thyme, however, it's my fave fresh herb. f.or me, it turns out rosemary when it's sat around way too long is the one that tastes moldy. but i still love rosemary.

                                                                                                        1. re: mariacarmen
                                                                                                          onceadaylily RE: mariacarmen Sep 25, 2011 09:59 AM

                                                                                                          Thanks, MC. And everyone thinks I'm odd about the thyme thing. Maybe I am the only one. I've noticed that I only appreciate thyme when there is a large amount of acid involved in a recipe (tomatoes, lemon, or whatever).

                                                                                                          And I like it when the Brits spell it 'mouldy' instead of 'moldy'. It looks like it tastes then.

                                                                                                        2. re: onceadaylily
                                                                                                          inaplasticcup RE: onceadaylily Sep 25, 2011 09:27 AM

                                                                                                          Did somebody say mushrooms AND GUINNESS???

                                                                                                          1. re: inaplasticcup
                                                                                                            onceadaylily RE: inaplasticcup Sep 25, 2011 09:55 AM

                                                                                                            A girl's gotta do what a girl's gotta do, chica. I made the SK recipe before--and it is a damn good recipe--but since I *always* added mushrooms to my beef stews, I still was keenly aware of the lack of beef. So I'm going to keep tweaking this until it STOPS tasting like beef stew without the beef. And Guinness and sage are really nice together (especially with pork, if you've never tried the combo before).

                                                                                                            1. re: onceadaylily
                                                                                                              inaplasticcup RE: onceadaylily Sep 25, 2011 01:22 PM

                                                                                                              Haven't tried it, but now I wanna...

                                                                                                              P.S. Like the new painting very much. :)

                                                                                                              1. re: inaplasticcup
                                                                                                                onceadaylily RE: inaplasticcup Sep 25, 2011 02:21 PM

                                                                                                                The old avatar was depressing me. ;)

                                                                                                                Note to self: If you are going to be working in a cloud of paint, wood stain, and wood dust for a week straight, wear a mask. The fumes are eating your brain.


                                                                                                                1. re: onceadaylily
                                                                                                                  mariacarmen RE: onceadaylily Sep 26, 2011 07:41 AM

                                                                                                                  that is one of my favorite Matisses....

                                                                                                                  yeah, sadly, the whole time you've been describing that SK dish, i've been thinking beef with mushrooms.

                                                                                                                  1. re: mariacarmen
                                                                                                                    onceadaylily RE: mariacarmen Sep 26, 2011 08:54 PM

                                                                                                                    Me too, and me too.

                                                                                                          2. re: onceadaylily
                                                                                                            Barbara76137 RE: onceadaylily Sep 26, 2011 06:02 PM

                                                                                                            speaking of mushrooms.....Saturday I found shitake "on sale" for $12.99/lb. in Fort Worth and at the asian market yesterday they were less than half that! I'm also on a mushroom kick so I'm not sure what I'll concoct this week.

                                                                                                            1. re: Barbara76137
                                                                                                              onceadaylily RE: Barbara76137 Sep 26, 2011 08:54 PM

                                                                                                              Hey, you're back. :) Mine were, get this, $5.99/lb. But the bin is a bit motley, and you really have to pick through to get the healthiest ones. And come early.

                                                                                                              I know I just talked smack about Smitten Kitchen and the ever popular mushroom bourguignon, but she has a few shiitake recipes that look really nice. I've my eye on the cream soup, but also this recipe: http://smittenkitchen.com/2009/12/cre... as a filling for ravioli with ricotta. I think that latter preparation could lend itself to many a dish. I'll love to hear what you come up with.

                                                                                                              1. re: Barbara76137
                                                                                                                inaplasticcup RE: Barbara76137 Sep 28, 2011 09:24 PM

                                                                                                                Wow. $13/lb. On sale no less. That's bananas...

                                                                                                            2. mariacarmen RE: linguafood Sep 25, 2011 09:20 AM

                                                                                                              really good anniversary dinner out last night - he had a steak stroganoff with gnocchi in a balsamic reduction, and i had a calamari/cauliflower thing that was to die for - crispy, chewy, lemony, spicy, yum.

                                                                                                              since late last night, have some chicken thigh/legs marinating in a cumin, garlic, fish sauce, sugar, lime and apple cider vinegar concoction. don't know what we're calling that yet, but dinner. it'll be something quick and light, as i have a mini-performance tonight and can't over-stuff. nerves already acting up on the stomach. may end up waiting to eat til after, but the boy can have his.

                                                                                                              4 Replies
                                                                                                              1. re: mariacarmen
                                                                                                                onceadaylily RE: mariacarmen Sep 25, 2011 10:01 AM

                                                                                                                That calamari sounds like heaven! Were the two just tossed together in a sauce?

                                                                                                                Congrats on the anniversary, and good luck, MC. You'll be fabulous. You're creative, vivacious, and warm. I'll bet your amazing on the stage.

                                                                                                                1. re: mariacarmen
                                                                                                                  rabaja RE: mariacarmen Sep 25, 2011 05:24 PM

                                                                                                                  Happy Anniversary! The calamari dish sounds great, where did you go?

                                                                                                                  A mini-performance, that has my curiosity piqued for sure...are you a singer?

                                                                                                                  1. re: rabaja
                                                                                                                    mariacarmen RE: rabaja Sep 26, 2011 07:58 AM

                                                                                                                    Thx Ladies!! The calamari was breaded or rubbed in something and roasted, and then mixed with the calamari and something spicy, not sure what, and i think chunks of lemon, or big squeezes of lemon...? i don't know, but in every bite you got this squirt of lemon and heat in your throat, and it was divine. Rabaja, it was Spork, a restaurant about a block from my house in the Mission that I love but that doesn't get a ton of play on the SF Board for some reason.

                                                                                                                    And thanks for the well-wishes for the performance - it went well and i had a great time. i've been writing and doing a bit of improv with a group every week and we culminated with 10 minute pieces each. mine was about my mom. got another two - 20 minutes this time! ulp! - for December, which i have to start working on now. anyway, good times!

                                                                                                                    our chicken dinner was pretty bleah. the marinade didn't permeate much. roasted potatoes with olive oil, freshly dried oregano, s&p, which were ok but kinda mealy. bleah.

                                                                                                                  2. re: mariacarmen
                                                                                                                    inaplasticcup RE: mariacarmen Sep 26, 2011 08:14 AM

                                                                                                                    Sounds almost adobo-ish! I think it'll be tasty. :)

                                                                                                                  3. h
                                                                                                                    Harters RE: linguafood Sep 25, 2011 09:34 AM

                                                                                                                    Chicken breast - marinated in lime juice, zest, Cheshire honey & grated ginger. They'll get cooked under the grill.

                                                                                                                    Sweet potatoes will be getting boiled & mashed. Meanwhile, more grated ginger is getting a fry in olive oil. The mash will turned through this.

                                                                                                                    And some sugar snap peas to accompany.

                                                                                                                    1 Reply
                                                                                                                    1. re: Harters
                                                                                                                      LindaWhit RE: Harters Sep 26, 2011 10:50 AM

                                                                                                                      Last night's dinner was roasted Frankenchicken breasts as well, Harters. But that was after a have a famous Speed's Dog at the farmers & vintage market (with mustard BBQ sauce, chili sauce, and I think a bit of cranberry relish as topping - but NO diced onions), AND later some French pastries as a mid-afternoon snicky-snack from a local restaurant. It was a good eating day. :-)

                                                                                                                      My marinade was fresh lemon juice (oddly not lemony ENOUGH), olive oil, minced garlic, minced fresh rosemary, honey, and salt and pepper. The monsters were roasted in a hot oven until done, done, done. Rice and a salad with a light ginger vinaigrette were the sides. Oh - and chocolate ice cream for dessert. Which oddly, seemed rather chalky - has anyone else thought this of Turkey Hill ice cream recently?

                                                                                                                      The leftovers were left with my friend for whom I was cooking, so tonight's dinner will be leftover ravioli in red pepper sauce. I'm good with that. :-)

                                                                                                                    2. s
                                                                                                                      suburban_mom RE: linguafood Sep 25, 2011 10:09 AM

                                                                                                                      I just finished the meal planning and grocery list for the week.

                                                                                                                      Tonights meal: Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish, grilled romaine and vegetable salad with spicy ranch dressing, and crash potatoes.

                                                                                                                      10 Replies
                                                                                                                      1. re: suburban_mom
                                                                                                                        LindaWhit RE: suburban_mom Sep 26, 2011 10:53 AM

                                                                                                                        That salmon sounds WONDERFUL, sub_mom! Do you have a recipe for the glaze and relish?

                                                                                                                        1. re: LindaWhit
                                                                                                                          suburban_mom RE: LindaWhit Sep 26, 2011 11:28 AM


                                                                                                                          1. re: suburban_mom
                                                                                                                            LindaWhit RE: suburban_mom Sep 26, 2011 12:24 PM

                                                                                                                            Thanks - Flay and his ever-present ancho chili powder. Will have to be delayed for me until I get to Penzey's.

                                                                                                                            1. re: LindaWhit
                                                                                                                              scubadoo97 RE: LindaWhit Sep 26, 2011 03:50 PM

                                                                                                                              Ever tried making your own. It's really easy and dried anchos are common in most areas. Lightly dry in the oven for a short time and then toss in your blender and turn it to powder. You have quite a supply for little $

                                                                                                                              1. re: scubadoo97
                                                                                                                                LindaWhit RE: scubadoo97 Sep 26, 2011 03:56 PM

                                                                                                                                I haven't, and I'm not sure why. I don't use a lot of heat in my cooking, and it seems Flay uses it *all* the time. Although I think ancho chili powder is less spicy-hot than others?

                                                                                                                                1. re: LindaWhit
                                                                                                                                  scubadoo97 RE: LindaWhit Sep 26, 2011 04:20 PM

                                                                                                                                  Not really spicy and smells like a spicy chocolate when you fresh grind it. It's so easy and so cheap, got to give it a try.

                                                                                                                                  1. re: scubadoo97
                                                                                                                                    LindaWhit RE: scubadoo97 Sep 27, 2011 05:38 AM

                                                                                                                                    Spicy chocolate? You gotz me. :-) I'll have to check some local markets to pick up the fresh ancho chilis to dry. Thanks!

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      scubadoo97 RE: LindaWhit Sep 27, 2011 09:53 AM

                                                                                                                                      again they are already dry but still pliable. The oven drying will make them grind well. They don't have to get crunch and you don't want to scorch them, just remove a little moisture.

                                                                                                                                  2. re: LindaWhit
                                                                                                                                    suburban_mom RE: LindaWhit Sep 26, 2011 06:11 PM

                                                                                                                                    This is not spicy at all. Really just a nice flavor and pleasant heat. Ancho is nothing like cayenne.

                                                                                                                                    1. re: suburban_mom
                                                                                                                                      onceadaylily RE: suburban_mom Sep 26, 2011 09:10 PM

                                                                                                                                      Listen to these guys, Linda.

                                                                                                                                      I get poblanos for a ridiculously cheap price, and frequently dry them in the oven just to make ancho powder (it takes quite a while to dry that way, and requires a bit of babysitting toward the end, as you have to keep checking to break bits off--but I like it like that). And it is such a nice thing to have on hand. It's just such a nice smokey kinda warmth, and lends itself to many dishes. I know it tends to be used with bean dishes, but it goes very well with pork and chicken.

                                                                                                                        2. linguafood RE: linguafood Sep 25, 2011 10:16 AM

                                                                                                                          Picking up my spiffy new Weber Spirit 310 today, so I guess some grillin's in order. Not sure yet what that may be, tho salmon on a cedar plank sounds mighty tasty right now...

                                                                                                                          1. r
                                                                                                                            Rella RE: linguafood Sep 25, 2011 12:14 PM

                                                                                                                            Too tired to cook dinner aftr prepping for freezing, all organic and pricey so I must freeze: broccoli robe, swiss chard & beet greens.

                                                                                                                            But... I will have for the first time ever: white asparagus a simple recipe from Saveur:
                                                                                                                            Salmon filet and mashed potatoes.
                                                                                                                            Looking forward to an evening of Season 4 last episodes of Mad Men.

                                                                                                                            4 Replies
                                                                                                                            1. re: Rella
                                                                                                                              L.Nightshade RE: Rella Sep 25, 2011 12:33 PM

                                                                                                                              I want to have a Mad Men party. Sheath dresses, high heels, suits and ties, beef wellington, ice cubes clinking in cocktails...

                                                                                                                              1. re: L.Nightshade
                                                                                                                                Rella RE: L.Nightshade Sep 25, 2011 01:36 PM

                                                                                                                                I recognize many of the patterns in the clothes and some of the styles of dresses of that era. Sometimes i miss it and think it was the best decade of my life, with the exception of this one, of course. I would've liked to see what Betz was serving those kids though ;-))

                                                                                                                                1. re: L.Nightshade
                                                                                                                                  chef chicklet RE: L.Nightshade Sep 28, 2011 12:35 PM

                                                                                                                                  And now with the new show Pan Am out, I want to host that party! I would dream about being a stewardess after flying to New York (alone) in 1968! It was so glamours to fly the friendly skies at that time ( and they were actually friendly!)

                                                                                                                                  1. re: chef chicklet
                                                                                                                                    Rella RE: chef chicklet Sep 28, 2011 12:43 PM

                                                                                                                                    I lived in San Diego in 1968. The steward-eye were competition to rest of us single gals. But we tried harder.

                                                                                                                                    All-in-all, I'll bet they ate at the better restaurants with their dates!

                                                                                                                              2. L.Nightshade RE: linguafood Sep 25, 2011 12:30 PM

                                                                                                                                Mr. NS flies away tomorrow, and I'm in overdrive at work, including having to work out of town, training someone to fill in for my upcoming vacation. We are cramming in work and preparation for being away for most of October. Meals will become simpler and faster until we leave.
                                                                                                                                Tonight I'm falling back on the house fast favorite, pasta with tomato sauce and sautéed chicken livers, and maybe a little Italian sausage thrown in. Using (for the first time in ages) store bought pasta! Toss a mixed green and herb salad, and dinner will be done.

                                                                                                                                3 Replies
                                                                                                                                1. re: L.Nightshade
                                                                                                                                  inaplasticcup RE: L.Nightshade Sep 26, 2011 08:15 AM

                                                                                                                                  You might have answered this question before, Ns, but do you make extra fresh pasta and just dry it for future use?

                                                                                                                                  1. re: inaplasticcup
                                                                                                                                    L.Nightshade RE: inaplasticcup Sep 27, 2011 05:26 PM

                                                                                                                                    Yes, ina, we sometimes make extra and let it dry. Even dry it only takes a couple minutes to cook up, and tastes so much better than store-bought dried pasta.

                                                                                                                                    1. re: L.Nightshade
                                                                                                                                      inaplasticcup RE: L.Nightshade Sep 27, 2011 05:40 PM

                                                                                                                                      Cool. I'm going to do that next time I make pasta. Thanks!

                                                                                                                                2. rabaja RE: linguafood Sep 25, 2011 02:45 PM

                                                                                                                                  On the mend and trying to figure out what would be easy on my tummy after a day of mostly fasting. I think chicken soup is in order, and oh, how I wish I could get some Turtle Tower pho to bring in! The country has it's draw backs for sure.
                                                                                                                                  I think I can wing it at home, though. I have some light chicken stock in the freezer, to which I will add some ginger and jalapenos (not sure I can face the heavier star-anise direction), some sliced walla walla and poached chicken, a handful of bean sprouts and noodles. By then I should be out of energy and looking for a good chick flick to zone out to.
                                                                                                                                  Now to clean myself up and head to the store...is it awful that I'm trying to talk myself into a martini? Not likely, but all the Mad Men references make me want to put on a dress, some red lipstick and break out my shaker. I must be feeling a little better!
                                                                                                                                  Hey, it rained here today. So weird!

                                                                                                                                  1. Rubee RE: linguafood Sep 25, 2011 02:46 PM

                                                                                                                                    E's daughter and boyfriend sent us a Groupon for a local BBQ place so last night ate WAY TOO MUCH at Dillon's BBQ. We shared some of the best onion rings ever, chicken-fried steak with mashed potatoes and beans, and a BBQ trio with brisket, burnt ends, and smoked sausage with mac-n-cheese and potato salad. Oomph. Even a large Fernet when I got home didn't help.

                                                                                                                                    But of course, I'm hungry again ; ) and lunch was leftovers. Brisket and smoked sausage on a sourdough baguette. For tonight, a roast chicken dinner. I have some leftover wrappers and E came up with the brilliant idea of Mexican chicken spring rolls with mole dipping sauce, so I'll be using leftovers for that, for Monday Night Football. I'm also making Thai duck larb and stock with the bones for noodle soup, both for lunches this week . And later on, since it is National Bourbon Heritage Month after all, a cocktail (or 2) will be poured involving some Bulleit.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: Rubee
                                                                                                                                      rabaja RE: Rubee Sep 25, 2011 02:57 PM

                                                                                                                                      That chicken-fried steak plate looks like it would take days to fully digest. No matter, I would devour it if it were in front of me!

                                                                                                                                      1. re: Rubee
                                                                                                                                        inaplasticcup RE: Rubee Sep 26, 2011 08:17 AM

                                                                                                                                        That's a great idea to repurpose that chicken, Rubee.

                                                                                                                                        Jealous of that duck laarb. Hard for us to get decent duck where we are...

                                                                                                                                      2. linguafood RE: linguafood Sep 25, 2011 03:03 PM

                                                                                                                                        It's a deal - cedar plank salmon filet, leaf spinach with a touch of garlique and cream, German-style cucumber salad with dill-yogurt dressing.

                                                                                                                                        1. roxlet RE: linguafood Sep 25, 2011 03:23 PM

                                                                                                                                          So we've had two Egyptians with us since July, and in that time, they've experience all types of food from Southern to Italian to Creole to French to Asian to SE Asian. You name it, they have had it. And they just eat and don't express any of the Mmmmm that other, American guests respond with. We ask them, "Helwa?" which means beautiful, delicious, and they always say yes. Last night the DH made the most glorious red snapper bon ton with lump crabmeat and fried onion rings on top. It was divine. Anyway, these two will be leaving tomorrow, and I asked them if there was a request for dinner for their last meal here. And with all the truly fabulous food that they have experienced, you know what they asked for? Taco Salad. Now this is something I will make for my son and me for a rush-rush dinner during the week. I have never, ever, made it for a Sunday dinner when you do have the time to fuss and make something special. It's nothing. It's fine. It's not particularly interesting or inspired, but that's what they want, and that's what's for dinner tonight. We have an arriving Egyptian whose 21st birthday is today, so I made a chocolate cake for him. He's Christian (a tattoo on the inside of his forearm reads, "I belong to Jesus"), so we are looking forward to getting a little pork back into our lives!

                                                                                                                                          3 Replies
                                                                                                                                          1. re: roxlet
                                                                                                                                            LindaWhit RE: roxlet Sep 26, 2011 11:09 AM

                                                                                                                                            Sometimes the simplest "non-company" food is the best, roxlet. Hence, the request for Taco Salad - something I'd suspect the Egyptians won't be able to get or recreate when they're home. Enjoy!

                                                                                                                                            (And enjoy the pork returning to the table!)

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              roxlet RE: LindaWhit Sep 26, 2011 11:43 AM

                                                                                                                                              Thanks, Linda. Our arriving Egyptian, whose birthday it was and who didn't get here until 10PM seemed to be less enthusiastic than the other two about this dish. He ate very little of it though I think he's a very light eater since I made him two fried eggs on two sausage patties on two halves of an English muffin for breakfast, and he only ate half. One of the Muslim boys wanted that too -- pork sausage! That one is leaving today and I guess he figures it was his last opportunity to sin, lol! They all went for seconds on his birthday cake, though! THAT hit the spot!

                                                                                                                                              1. re: roxlet
                                                                                                                                                LindaWhit RE: roxlet Sep 26, 2011 12:26 PM

                                                                                                                                                The arriving Egyptian will eventually get used to the different food - and will make yet another odd request (to you!) for his final U.S. meal. :-)

                                                                                                                                          2. steve h. RE: linguafood Sep 25, 2011 03:36 PM

                                                                                                                                            Valley Style Arroz con Pollo.

                                                                                                                                            Deb cribbed this recipe from Epicurious: http://www.epicurious.com/recipes/foo...

                                                                                                                                            She's doing all the heavy lifting, I'll do the dishes. Yanks won, football Giants won. New England lost a shootout to Buffalo and the Jets are struggling against Oakland. Yanks play Boston in the second game of a day/night doubleheader tonight at 7 p.m. My head is spinning.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: steve h.
                                                                                                                                              steve h. RE: steve h. Sep 25, 2011 04:45 PM

                                                                                                                                              It was a tasty meal. Jalapeños were added, a little green squash too. Heat was just right. House red to wash it down.

                                                                                                                                              1. re: steve h.
                                                                                                                                                inaplasticcup RE: steve h. Sep 26, 2011 08:20 AM

                                                                                                                                                Lovely color on that chicken. Nice work, Deb. :)

                                                                                                                                            2. scubadoo97 RE: linguafood Sep 25, 2011 05:26 PM

                                                                                                                                              Too often leftovers are boring and get tossed.

                                                                                                                                              I find it fun to re-purpose left overs turning them into a new dish. Saves some $ too.

                                                                                                                                              I had a NC trout that I got the other day at the fish market. Going through the fridge I pulled out the cold grits from the night before and some gazpacho that I had made earlier this week.

                                                                                                                                              I cut the grits into logs and pan fried them. Took some of the gazpacho and reduced it down into a sauce. Panned the fish and put it together for a new meal. Served this along with a chopped salad

                                                                                                                                              1 Reply
                                                                                                                                              1. re: scubadoo97
                                                                                                                                                inaplasticcup RE: scubadoo97 Sep 26, 2011 08:22 AM

                                                                                                                                                Really good looking leftovers there, scuba. Nice how you changed/developed the flavors of the gazpacho by cooking it down into sauce.

                                                                                                                                              2. inaplasticcup RE: linguafood Sep 25, 2011 06:45 PM

                                                                                                                                                A Korean style soy ginger beef & potato stew simmered in mahkgulli. Trying to use up SOOOOOO much Korean rice wine that we got for a housewarming gift...

                                                                                                                                                Soy slaw on the side and some storebought red velvet cake for dessert that makes no sense with this meal but made the childrenfolk happy. :)

                                                                                                                                                2 Replies
                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                  steve h. RE: inaplasticcup Sep 25, 2011 06:48 PM


                                                                                                                                                  1. re: steve h.
                                                                                                                                                    ChristinaMason RE: steve h. Sep 25, 2011 09:34 PM

                                                                                                                                                    get a room ;-)

                                                                                                                                                2. Rubee RE: linguafood Sep 25, 2011 07:46 PM

                                                                                                                                                  Well, nixed some of the dishes I planned to do for lunches this week. I did get to prep the duck larb (cut up the duck, made the dressing, and toasted and ground the rice), made the duck stock, and slow-roasted bell peppers with anchovy & garlic (a favorite low-fat snack I picked up from "New Way to Cook"). I'll get to the Sichuan eggplant, nasi goreng, sambal, and a couple other things I planned later this week.

                                                                                                                                                  Also simplified the Mexican roast chicken. Just stuffed it with garlic and lime, rubbed with butter, and sprinkled with Penzey's Adobo, Ancho, and Shallot Salt. I'll add scallions to some leftover mashed potatoes, and chipotle to leftover creamed spinach.

                                                                                                                                                  Why, you ask, did I run out of ambition? Because the fabulous BLTs (Bulleit bourbon, lemon, and tonic) have gone down much too easy. Time to make another.

                                                                                                                                                  Peppers, dressing for larb (fish sauce, sugar, lime juice, garlic and chile), and cocktail time!

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: Rubee
                                                                                                                                                    Rubee RE: Rubee Sep 26, 2011 04:04 PM

                                                                                                                                                    Lunch today - one of my favorite Thai dishes. Spicy duck larb (larb ped yang), with sticky rice and a wedge of cabbage.

                                                                                                                                                    1. re: Rubee
                                                                                                                                                      scubadoo97 RE: Rubee Sep 26, 2011 04:21 PM

                                                                                                                                                      Looks fantastic Rubee

                                                                                                                                                      1. re: Rubee
                                                                                                                                                        linguafood RE: Rubee Sep 26, 2011 04:54 PM

                                                                                                                                                        Love larb. Looks awesome!

                                                                                                                                                        1. re: linguafood
                                                                                                                                                          Rubee RE: linguafood Sep 28, 2011 11:03 PM

                                                                                                                                                          Thanks! Haven't had time to cook anything this week that I had planned, but last night we had leftovers from the roast chicken dinner (ancho chicken, chipotle creamed spinach, potatoes with grilled scallions and queso), and BLTs with avocado and basil mayo for lunch yesterday. Long day that just ended now so tonight's dinner.....I'm pouring myself a glass of red wine. But I'm going to prep the roast duck/noodle soup for lunch tomorrow.

                                                                                                                                                          1. re: Rubee
                                                                                                                                                            mariacarmen RE: Rubee Sep 29, 2011 07:08 AM

                                                                                                                                                            that blt made me drool, and now i'm going to want one for lunch and find nothing even close to it by my office..... sad....

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              linguafood RE: mariacarmen Sep 29, 2011 08:31 AM

                                                                                                                                                              dito on the drool factor for the BLTA. i wonder if i have enough tomatoes at home to make one for lunch....

                                                                                                                                                              1. re: linguafood
                                                                                                                                                                Rubee RE: linguafood Sep 30, 2011 03:47 PM

                                                                                                                                                                There's just something about BLTs. A fellow Chowhound had tweeted how he makes them every Sunday night, and I'd been craving them ever since. Might be dinner tonight too.

                                                                                                                                                                Vietnamese for lunch: Mi vit tiem - roasted duck soup with egg noodles.

                                                                                                                                                    2. ChristinaMason RE: linguafood Sep 25, 2011 09:37 PM

                                                                                                                                                      We were out late at a concert and didn't make it in til almost midnight. The hotdog we split at the show left us wanting, so we picked up ingredients for a quick stir fry on the way home. Broccoli, baby carrots, baby corn, and sugar snap peas were sauteed with garlic and ginger, then shrimp was seared, and it was all was combined with a sauce of spicy bean paste, light and dark soy sauces, shao xing rice wine, sesame oil, a little hoisin sauce, red pepper flake, and cornstarch slurry. Served over rice, it hit the spot.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                        inaplasticcup RE: ChristinaMason Sep 26, 2011 08:24 AM

                                                                                                                                                        Sounds delicious, CM. Specially with the addition of the bean paste!

                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                          ChristinaMason RE: inaplasticcup Sep 26, 2011 12:59 PM

                                                                                                                                                          Thanks. I can't get enough of the stuff!

                                                                                                                                                      2. BananaBirkLarsen RE: linguafood Sep 25, 2011 09:52 PM

                                                                                                                                                        We've had homemade pizza two nights in a row now, with olives, pineapple and spicy Hawaiian sausage.

                                                                                                                                                        Last night, we took the dog for a walk and foraged some prickly pears along the way. Fresh slices of the fruit (and hands full of stickers) for dessert. Tonight's dessert was prickly pear sorbet.

                                                                                                                                                        1. JungMann RE: linguafood Sep 26, 2011 06:17 AM

                                                                                                                                                          I hosted a barbecue the other night, which is no small feat in Manhattan. Such an event is made all the more difficlt when your event space is double-booked. I made my reservations a month in advance, so I was not about to be deterred. After a little introduction and a few drinks, our interlopers became dining companions over corn salad with mezcal and lime dressing, grilled pizzas (soppresata, mozzarella and arugula on one; duck fat fries and garlic cream sauce on the other), ghost pepper hot sauce and my favorite Dutch-inspired gehaktbal sliders.

                                                                                                                                                          1. h
                                                                                                                                                            Harters RE: linguafood Sep 26, 2011 07:20 AM

                                                                                                                                                            So. There we were at the farmers market a week or so back. And the fishmonger had River Cobblers. "Tough as old boots" I quipped. Cobblers - old boots....geddit. Laugh - I nearly wet myself. Si I bought one.

                                                                                                                                                            Then scratched my head thinking what was I going to do with. Finally found a recipe in Rick Stein's "Far Eastern Odyssey" , in the Vietnam chapter for Ca kho which, I suspect, is about the weirdest way of cooking fish that I'm likely to come across.

                                                                                                                                                            First you marinate chunks of fish in a mix of crushed garlic & spring onion, fish sauce & black pepper. You then make a caramel with palm sugar, dissolving it in oil and then adding chopped spring onion.

                                                                                                                                                            You then heat some more oil, add more garlic, the caramel sauce, water, fish sauce and a couple of chillis and simmer the fish in that for about 20 minutes.

                                                                                                                                                            Have to say, I am not in the slightest bit convinced that this is going to be a good idea and will keep the phone number of the pizza delivery folk handy.

                                                                                                                                                            We'll have it with rice. Preceeded by summer rolls - another thing I dread making. I love eating summer rolls, but am really cack-handed making them.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Harters
                                                                                                                                                              onceadaylily RE: Harters Sep 26, 2011 08:02 AM

                                                                                                                                                              That's an interesting preparation for fish, Harters. Let us know how it comes out.

                                                                                                                                                              Cack-handed? I love that.

                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                Harters RE: onceadaylily Sep 26, 2011 01:01 PM

                                                                                                                                                                Wasnt at all keen on the outcome, OADL. I just found the sweet/salty tastes not rioght for my palate.

                                                                                                                                                                On the other hand, the summer rolls were pretty damn tasty (although they looked like a dog's breakfast) - beansprouts, prawns, coriander, mint, spring onion - really fresh tasting. Although I always wonder why the wrappers always seem a bit sticky - when they never do at a restaurant.

                                                                                                                                                              2. re: Harters
                                                                                                                                                                inaplasticcup RE: Harters Sep 26, 2011 08:26 AM

                                                                                                                                                                Harters, we often make that with catfish, and it is delicious with some plain, steamed rice. It's even more delicious if you add some finely julienned fresh spring onion and ginger over it. I hope you enjoy. :)

                                                                                                                                                              3. Berheenia RE: linguafood Sep 26, 2011 07:55 AM

                                                                                                                                                                I found this recipe when I was going through some junk and immediately changed my plan for pork chops for dinner. We had all the ingredients except the tortellini on hand (trip to Trader Joe;s took care of the problem) and did not add fennel seed. It was delicious and feeds 4 not 8. A keeper.

                                                                                                                                                                1. onceadaylily RE: linguafood Sep 26, 2011 07:59 AM

                                                                                                                                                                  We have a very busy week coming up, and tonight looks like the last night that we can just hang out together at home for a good while, so time spent on dinner will be kept to a minimum.

                                                                                                                                                                  Tonight I thought I would do a vegetarian salad lyonnaise, deconstructed. Garlic bread topped with spinach lightly wilted in a shallot and red wine vinaigrette, and topped with eggs (either poached or over easy, depending on the man). Served alongside will be mushrooms ('given the escargot treatment', as Gourmet magazine and SK would have it: roasted in butter, oil, and capers, with lemon and parsley tossed in at the end), and cubed sweet potatoes, roasted with a bit of olive oil, fennel, coriander, red pepper flakes, and salt. I might toss a little fresh cilantro into the sweet potatoes after I pull them out of the oven.

                                                                                                                                                                  Today, I am putting the last little bits on the butcher's block I've been refinishing, and then it will be done, done, done. It looks pretty cool. And it makes me miss my grandfather. He was an amazing carpenter. He even built a small bakery for his mother as a gift. Huh. Too bad I didn't get the baking gene along with the building gene.

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                    inaplasticcup RE: onceadaylily Sep 26, 2011 08:28 AM

                                                                                                                                                                    Love the sound of that lyonnaise, lily.

                                                                                                                                                                    Would you consider sharing a pic of that finished butcher's block when you're done? :)))

                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                      onceadaylily RE: inaplasticcup Sep 26, 2011 10:45 AM

                                                                                                                                                                      Thanks, Ina, and sure . . . if it's ever done. The stain I just put on needs two days' drying time, and I'm already thinking how cool it would look if I put a layer of green-gold on, and then sanded it to expose the layers I've done so far. I could definitely use another opinion. The boy'll just tell me it's perfect because I'm hogging our tiny 9x6 painting studio.

                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                        Barbara76137 RE: onceadaylily Sep 26, 2011 06:36 PM

                                                                                                                                                                        I also wanna see the butcher's block when it is done.

                                                                                                                                                                        1. re: Barbara76137
                                                                                                                                                                          onceadaylily RE: Barbara76137 Sep 26, 2011 09:12 PM

                                                                                                                                                                          Boyfriend and I are currently arguing over whether or not it is done, as predicted. ;) But I'll tack on a pic in a day or two.

                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                            mariacarmen RE: onceadaylily Sep 26, 2011 10:53 PM

                                                                                                                                                                            it sounds like it's going to be a beaut - what a talented gal! and that deconstructed lyonnaise salad with the shrooms sounds perfectly wonderful.

                                                                                                                                                                  2. GretchenS RE: linguafood Sep 26, 2011 12:13 PM

                                                                                                                                                                    Going to make Epicurious turkish-style green beans for tomorrow night with some gorgeous Romano beans and plum tomatoes I got at the organic farm yesterday. That recipe is so much better room temp the second day. For tonight I have a beautiful fat garlic sausage made in-house at the posh deli, thinking red peppers and onions with it, not sure what else. Pecorino mashed potatoes would be good but I have been evil a lot lately and the jeans are a smidge tight..... So maybe a salad would be wiser. :)

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                      rabaja RE: GretchenS Sep 26, 2011 12:41 PM

                                                                                                                                                                      "...I have been evil a lot lately...", love that!

                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                        GretchenS RE: rabaja Sep 26, 2011 01:09 PM

                                                                                                                                                                        Ah yes, up speaks the lady at her goal weight. :) Hope you are fully recovered from your bug.

                                                                                                                                                                    2. r
                                                                                                                                                                      rizzo0904 RE: linguafood Sep 26, 2011 01:17 PM

                                                                                                                                                                      Turkey quinoa meatloaf

                                                                                                                                                                      Crash hot potatoes from the pioneer woman's blog - I add cheese

                                                                                                                                                                      Fresh green beans from the garden

                                                                                                                                                                      Jewish Apple Cake for dessert that I just pulled out of the oven made with apples we picked a few days ago.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: rizzo0904
                                                                                                                                                                        suburban_mom RE: rizzo0904 Sep 26, 2011 06:14 PM

                                                                                                                                                                        I made those crash potatoes last night they are so tasty. I used chives and dill for my herbs. What kind of cheese? I want to try garlic in mine sometime.

                                                                                                                                                                        1. re: suburban_mom
                                                                                                                                                                          rizzo0904 RE: suburban_mom Sep 27, 2011 05:45 AM

                                                                                                                                                                          I usually do some salt, cracked black pepper, garlic, and Cabot's extra sharp cheddar. My three year old LOVES them!

                                                                                                                                                                      2. steve h. RE: linguafood Sep 26, 2011 01:28 PM

                                                                                                                                                                        Spaghetti and meatballs.
                                                                                                                                                                        Spaghetti is from a box (Barilla thick spaghetti), sauce is homemade, Deb made the meatballs: http://chowhound.chow.com/topics/755237
                                                                                                                                                                        Dallas/Washington will be on the panel. House red with supper, beer for the rest of the game.

                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                          LindaWhit RE: steve h. Sep 26, 2011 02:06 PM

                                                                                                                                                                          I just clicked your link. You dared to *criticize* my boyfriend, Eric Ripert?

                                                                                                                                                                          You're dead to me, steve.


                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            steve h. RE: LindaWhit Sep 26, 2011 02:21 PM

                                                                                                                                                                            Are you sure it was me? Deb and I are big fans of Le Bernardin. Still, if you say it then I must be guilty (he can be boring).

                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              LindaWhit RE: steve h. Sep 26, 2011 03:44 PM

                                                                                                                                                                              You said at the beginning of that thread you linked "I shot off my mouth and criticized (politely) Deb's Eric Ripert-inspired meatballs."

                                                                                                                                                                              If it's Eric Ripert, it's GOT to be good. So sayeth LindaWhit. :-P

                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                steve h. RE: LindaWhit Sep 26, 2011 03:50 PM

                                                                                                                                                                                ahh. I knew you weren't wrong.

                                                                                                                                                                        2. linguafood RE: linguafood Sep 26, 2011 03:33 PM

                                                                                                                                                                          A 1 lb. lamb leg chop that has been marinating overnight (courtesy of my resident Armenian sweetie) in olive oil, garlic, onions, fresh mint, oregano, rosemary & thyme will go on our spiffy new grill, sides will be choriatiki with barrel-aged feta (I find the other stuff too mild) & pilaf.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            mariacarmen RE: linguafood Sep 26, 2011 10:54 PM

                                                                                                                                                                            you are killing me with that lamb!

                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              ChristinaMason RE: linguafood Sep 27, 2011 12:05 PM

                                                                                                                                                                              sounds like a fantastic meal. wish i knew what choriatiki is!

                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                linguafood RE: ChristinaMason Sep 27, 2011 12:23 PM

                                                                                                                                                                                it's just a fancy (Greek) way of saying Greek salad :-)

                                                                                                                                                                                Got a bit of happy ground pork to go with the eggplant braise. mmmmmmmmpork!

                                                                                                                                                                            2. JenJeninCT RE: linguafood Sep 26, 2011 03:59 PM

                                                                                                                                                                              Off the grid for a few weeks....

                                                                                                                                                                              Since it is still ridiculously warm and humid, I am making quesadillas with spinach, a mixture of jack, queso and asadero cheese, and grilled shrimp that was quickly marinated in evoo, lime, garlic , S&P. Homemade guac, sour cream, and 2 salsas (tomato and mango) on the side.

                                                                                                                                                                              Tiny red velvet cakes for dessert.

                                                                                                                                                                              1. Barbara76137 RE: linguafood Sep 26, 2011 05:14 PM

                                                                                                                                                                                Last time I posted we were at #105, and now we're at #108? WOW!!

                                                                                                                                                                                Tonight was really simple....rosemary garlic roasted fingerling potatoes, sauteed zucchini & mushrooms with lemon zest & thyme, and a salmon filet with lemon, capers and rosemary. I made enough for my coworker and myself so we will have a fabulous lunch tomorrow, and I'm trying to really work on portion control, so this was dinner tonight:

                                                                                                                                                                                1. rabaja RE: linguafood Sep 26, 2011 05:24 PM

                                                                                                                                                                                  Still sticking to a fairly bland diet today, my energy seems to be back but my stomache gets queezy at the thought of certain things that I usually love.
                                                                                                                                                                                  I marinated some chicken thighs in a teriyaki sauce, will have one or two with some steamed Japanese brown rice with bean sprouts, sesame seeds and scallions. I know I need some veg, so I'll probably pick up some brocollini or cauliflower pretty quick here. Not so exiting, but it should be comforting at least. Actually steamed spinach sounds even better...
                                                                                                                                                                                  I want to make a caponata with all of the summer produce I have on hand, but not today. Maybe when I can face a piece of fish with it, later in the week.
                                                                                                                                                                                  A glass of white wine may assist me in my prep.

                                                                                                                                                                                  1. inaplasticcup RE: linguafood Sep 26, 2011 05:42 PM

                                                                                                                                                                                    Shredded chicken tacos topped with

                                                                                                                                                                                    - red cabbage dressed in lime juice, yogurt, and a splash of oil, and
                                                                                                                                                                                    - a salsa made of cilantro, onion, garlic, lime juice, salt and oil, and
                                                                                                                                                                                    - some queso fresco

                                                                                                                                                                                    washed down with a ginger infused limeade (to use up a bunch of free limes we got last weekend).

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                      scubadoo97 RE: inaplasticcup Sep 26, 2011 05:59 PM

                                                                                                                                                                                      cabbage is so right for tacos. I know where you live you can get some awesome fresh corn tortillas. Those look fantastic.

                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                        inaplasticcup RE: scubadoo97 Sep 27, 2011 03:17 AM

                                                                                                                                                                                        We do get some great tortillas here, scuba, and they come in bags of no less than 80. Yikes. :|

                                                                                                                                                                                    2. THewat RE: linguafood Sep 26, 2011 05:54 PM

                                                                                                                                                                                      Maida Heatter's Cuban black beans over Thew's polenta, pan fried. :-)



                                                                                                                                                                                      1. s
                                                                                                                                                                                        suburban_mom RE: linguafood Sep 26, 2011 06:30 PM

                                                                                                                                                                                        Grilled chicken breasts marinated in a balsamic/herbs de provence marinade with blue cheese, pan fried polenta, arugula salada with lemon parmesan dressing. The children had romaine with cherry tomatoes and cucumber with the dressing of their choice instead of the arugula (someday they will like it darn it).

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: suburban_mom
                                                                                                                                                                                          mariacarmen RE: suburban_mom Sep 26, 2011 10:58 PM

                                                                                                                                                                                          until then, more for you!

                                                                                                                                                                                          1. re: suburban_mom
                                                                                                                                                                                            ChristinaMason RE: suburban_mom Sep 27, 2011 12:08 PM

                                                                                                                                                                                            fried polenta? oh, yum! great fall food.

                                                                                                                                                                                          2. Chocolatechipkt RE: linguafood Sep 26, 2011 07:09 PM

                                                                                                                                                                                            Shrimp fra diavolo tonight ... nice and spicy.

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: Chocolatechipkt
                                                                                                                                                                                              inaplasticcup RE: Chocolatechipkt Sep 27, 2011 03:22 AM

                                                                                                                                                                                              NICE, Cck. Looks so very tasty - do you use lots of pepperoncino?

                                                                                                                                                                                              1. re: Chocolatechipkt
                                                                                                                                                                                                roxlet RE: Chocolatechipkt Sep 27, 2011 03:18 PM

                                                                                                                                                                                                That looks delicious! Not too saucy.

                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                  ChristinaMason RE: roxlet Sep 27, 2011 05:39 PM

                                                                                                                                                                                                  Chocolatechipkt, can you tell us how you make it?

                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                    Chocolatechipkt RE: ChristinaMason Sep 28, 2011 06:25 AM


                                                                                                                                                                                                    Basically, toss the shrimp with salt and the red pepper flakes (1 tsp, give or take) and then saute them til just barely done. Set them aside and then in the same pan, saute one med. onion, sliced, til translucent. Add one can of crushed tomatoes with the juices (14 oz? ... and I used fire-roasted ones), about a cup of white wine, a few garlic cloves (I left them whole and removed before serving), and some dried oregano. Simmer about 10 min. til slightly thick. Add the shrimp back in, along with fresh basil and parsley, and cook for another minute. I served this over linguine.

                                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                                      ChristinaMason RE: Chocolatechipkt Sep 28, 2011 07:49 AM

                                                                                                                                                                                                      Sounds good---and decently healthy. It's on the "to make list." Thank you!

                                                                                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                                                                                        Barbara76137 RE: Chocolatechipkt Sep 28, 2011 06:19 PM

                                                                                                                                                                                                        sounds really good. I like this dish but for some reason never make it at home.

                                                                                                                                                                                                        1. re: Barbara76137
                                                                                                                                                                                                          Chocolatechipkt RE: Barbara76137 Sep 28, 2011 07:46 PM

                                                                                                                                                                                                          And it's fast! :)

                                                                                                                                                                                                2. Vetter RE: linguafood Sep 26, 2011 07:16 PM

                                                                                                                                                                                                  I was going to grill, but with 50 mph gusts -- I'm oven roasting my tri tip, which has been sitting in a bulgogi style marinade overnight. I found fresh, LOCAL (!) ginger at the farmer's market - so it's very gingery! We'll have it with a rice vinegar and sesame cuke salad and homemade daikon kimchi.

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: Vetter
                                                                                                                                                                                                    mariacarmen RE: Vetter Sep 26, 2011 10:58 PM

                                                                                                                                                                                                    haven't done tri-tip in way too long. do you poke holes into it so the marinade really gets in?

                                                                                                                                                                                                    1. re: Vetter
                                                                                                                                                                                                      inaplasticcup RE: Vetter Sep 27, 2011 03:24 AM

                                                                                                                                                                                                      That all sounds delicious, Vetter.

                                                                                                                                                                                                      1. re: Vetter
                                                                                                                                                                                                        L.Nightshade RE: Vetter Sep 27, 2011 05:28 PM

                                                                                                                                                                                                        Hey Vetter! Your dinner sounds wonderful.
                                                                                                                                                                                                        That wind has been something! We even lost power for a while, which almost never happens here.

                                                                                                                                                                                                      2. janetofreno RE: linguafood Sep 26, 2011 07:41 PM

                                                                                                                                                                                                        Enjoying the harvest bounty tonight. We picked several eggplants and made them in a sak (curry) with potatoes and peas. As a side dish we had some of the dried tomatoes hubbie's been working on all weekend. He had bought a case of tomatoes from an organic farm in the northern part of the state and decided to try a recipe he'd found to dry them in a low-temp oven. Similar to sun-dried tomatoes, except no sun involved:-) They came out delicious; and were very nice as a side to the eggplant (I would roll a couple of the tomatoes in a flour tortilla - our standard chapati substitute - and eat it with the eggplant. Yum!!) We finished the meal with a Heart of Gold melon from Fallon, purchased by DH when he drove through that part of the state. Hearts of Gold are a special strain of canteloupe that are found only in the Fallon, NV area....if you're ever up that way in late summer/early fall be sure to try one! (You can sometimes find them in local Reno markets...). Delicious!

                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. re: janetofreno
                                                                                                                                                                                                          inaplasticcup RE: janetofreno Sep 28, 2011 09:27 PM

                                                                                                                                                                                                          What was the temp and time on those tomatoes, janet?

                                                                                                                                                                                                        2. EWSflash RE: linguafood Sep 26, 2011 07:43 PM

                                                                                                                                                                                                          Grilled skirt steak and sauteed spinach- with the option of leftover rice pilaf.

                                                                                                                                                                                                          1. BananaBirkLarsen RE: linguafood Sep 26, 2011 08:53 PM

                                                                                                                                                                                                            Homemade ravioli for dinner tonight. The pasta came out a bit chewy, but the filling was delicious. Roasted yam/shallot/garlic/rosemary pureed and blended with ricotta.

                                                                                                                                                                                                            I tossed the cooked ravioli with sauteed shallots, garlic and green beans. A side of tomato/cucumber/red onion salad, marinated in a balsamic vinaigrette. It came out surprisingly light, considering that everything was coated in olive oil, and really hit the spot for a Monday night.

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                              inaplasticcup RE: BananaBirkLarsen Sep 27, 2011 01:17 PM

                                                                                                                                                                                                              All this ravioli talk is making me crave ravioli. Too bad I didn't buy ravioli stuffing type stuff this week. :(

                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                BananaBirkLarsen RE: inaplasticcup Sep 28, 2011 09:20 AM

                                                                                                                                                                                                                It was all the talk that made me make mine, too.

                                                                                                                                                                                                            2. mariacarmen RE: linguafood Sep 26, 2011 11:03 PM

                                                                                                                                                                                                              very basic meatloaf (ground beef, sauteed onions, oregano, tomato paste, ketchup on top) for the oldster, tho i did add grated parm to the mix. garlic mashed potatoes with butter-sauteed shallots thrown in at the end (they were going to be part of a gravy but he didn't have any flour in the house, so into the taters they went.) that was for tomorrow's dinner, as he'd already eaten by the time i got there. slice o'leftover take-out pepperoni pizza and a peach for me.

                                                                                                                                                                                                              1. twodales RE: linguafood Sep 27, 2011 07:29 AM

                                                                                                                                                                                                                Last night I made the pork with honey and rosemary that I found here on the board. Sorry I can't remember who the original poster was. I only used half of the cider vinegar though as my darling isn't a big vinegar fan. I thought it was a keeper but not sure what he thought as I made a plate for him and ran out the door to go see a band that my friend was singing with in the city. I'll ask for his thoughts tonight. On the side there was succotash and fingerling potatoes. Oh and the band was terrific. I'm kinda big on not living for the weekend so even on a Monday night you have to fight inertia and get out if the opportunity arises. And yes, the band was terrific. Talented musicians/singers and very professional.

                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                  Harters RE: twodales Sep 27, 2011 08:07 AM

                                                                                                                                                                                                                  You're right, 2D. You gotta fight inertia.

                                                                                                                                                                                                                  Since I retired it is an uphill battle. Some days I can put a sloth to shame. Then again, every day is Saturday.......

                                                                                                                                                                                                                  To continue the battle against Couchpotato Harters, tonight Active Harters and Hartess are off out for dinner. About an hour's drive to a place two countys away in Yorkshire. Get thee behind me, sloth.

                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                    steve h. RE: Harters Sep 27, 2011 05:37 PM

                                                                                                                                                                                                                    For those few readers not familiar with Harters:
                                                                                                                                                                                                                    He's an accomplished historian, published author and way too modest to toot his own horn. Visitors to this board should not be fooled by the old man/pensioner/sloth stuff.
                                                                                                                                                                                                                    He's shamming!

                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                      roxlet RE: steve h. Sep 27, 2011 07:14 PM

                                                                                                                                                                                                                      Toot, toot. We'll toot it for him!

                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                        Rella RE: steve h. Sep 28, 2011 07:14 PM


                                                                                                                                                                                                                        Lover of history myself - which Harter?

                                                                                                                                                                                                                        1. re: Rella
                                                                                                                                                                                                                          Harters RE: Rella Sep 29, 2011 01:40 AM

                                                                                                                                                                                                                          You'd have needed to Google under my real name (see profile) - but here's the link to my book and my website. And, to keep it on topic, I have a new book under consideration about food in the Great War:



                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                            Rella RE: Harters Sep 29, 2011 04:49 AM

                                                                                                                                                                                                                            Thank you. I also see your book at Amazon.http://www.amazon.com/6TH-BATTALION-M...

                                                                                                                                                                                                                            6th Battalion, The Manchester Regiment in the Great War

                                                                                                                                                                                                                            Many of my ancestors served in the Great War. At least two were killed and/or buried in France. I have as many films on the Great War that I can find. My appreciation for your gifts.

                                                                                                                                                                                                                            On topic: Food in the Great War - all countries, or just in the UK? Jokingly: I would think it would be a small book,

                                                                                                                                                                                                                            1. re: Rella
                                                                                                                                                                                                                              Harters RE: Rella Sep 29, 2011 05:21 AM

                                                                                                                                                                                                                              Mainly UK - as its our archives that I have best access to. And the Dominions, as they tended to follow the same practices.

                                                                                                                                                                                                                              But I'd also hope to have a chapter about the other combatant nations if I can find information (preferably in English as my language skills arent sufficient to translate, say, Italian army documents)

                                                                                                                                                                                                                              Whether this comes to anything is a moot point but I'll have fun doing the research. I'm hoping to have it done by the 2014 for the centenary, although I think that might be too tight a deadline as I've only been sketching out ideas yet and done no work.

                                                                                                                                                                                                                  2. JungMann RE: linguafood Sep 27, 2011 08:43 AM

                                                                                                                                                                                                                    I have a couple Sicilian eggplants that are aging in the crisper that need some using. It is hot and humid here again, but I've not got any ingredients for a quick braise. I think I may use some of the pizza sauce I made over the weekend, tweak it with a bit of harissa, and pour it over eggplant slices, followed by browned mince with cinnamon and a bit more eggplant and sauce for a moussaka type casserole. Hopefully cinnamon won't clash too much with oregano and basil.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                      inaplasticcup RE: JungMann Sep 28, 2011 09:28 PM

                                                                                                                                                                                                                      How did the cinnamon work with the oregano and basil, JM?

                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                        JungMann RE: inaplasticcup Sep 29, 2011 07:34 AM

                                                                                                                                                                                                                        It was a surprisingly harmonious mix. I had a feeling cinnamon and oregano might play nice with each other since they are staple Greek flavors; I was more concerned about the basil. In the end, I could have seasoned a lot more aggressively than I did. The warm flavor of cinnamon balances the coolness of basil and rosemary. I'll have to experiment more with aggressively spicing pasta sauce in the future.

                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                          inaplasticcup RE: JungMann Sep 29, 2011 07:37 AM

                                                                                                                                                                                                                          I think some basil can tend to have the peppery notes of cinnamon, so I can see how that combo works. I actually thought the cinnamon and oregano might compete. :)

                                                                                                                                                                                                                    2. onceadaylily RE: linguafood Sep 27, 2011 09:02 AM

                                                                                                                                                                                                                      This second cup of coffee just isn't making a dent. It's going to be a long day. My home looks quite neglected. Part of the day will be spent in the kitchen engaging in the frugal acts of flash freezing peppers and making breadcrumbs. And figuring out the bread machine that I was given. I've decided to overcome my trepidation and let it knead some pizza dough for me. So, hopefully, there will be pizza for dinner, and it won't suck (I deeply resent learning curves). Marinara, mozzarella, roasted mushrooms, caramelized shallots and sage. Large spinach salads to go with.

                                                                                                                                                                                                                      If the dough turns out, and I've checked everything off my list, then I *might* actually make a batch of ravioli for the freezer, to be served tomorrow (we have a time-crunch in the evening, and will need something fast). Another poster on CH swore that she always froze her raviolis--even if she was serving them the same night--and that the pasta was improved by doing so. It feels counter-intuitive to spend so much time making a dish like this and then freezing it, but it would be very helpful.

                                                                                                                                                                                                                      If any of you pasta mavens have experience with freezing these babies, opinions and advice are welcome. Also, it occurs to me that I've no idea if I can make the pizza dough so many hours in advance, as I think it gets that second rise in the machine. Is it okay to just oil it and ball it up in plastic to refrigerate for a couple hours?

                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                        rabaja RE: onceadaylily Sep 27, 2011 09:44 AM

                                                                                                                                                                                                                        While I'm not a pasta maven myself, i work with the best of them and yes, you absolutely can freeze your ravioli with out fear.
                                                                                                                                                                                                                        One woman I work with does this all the time, and she makes the most amazing nettle/short rib/squab/meow meow meow, ravioli ever.
                                                                                                                                                                                                                        She lays them out on quarter sheet pans, dusted with semolina and once frozen, bags them into ziplocks (carefully). At this state you can keep them for a couple weeks, no problem. Just slip them into your boiling water frozen.
                                                                                                                                                                                                                        Another chef I used to work with (a real Harold McGee type, I used to love to listen to him) swore that the freezer helps gluten to relax, thus freezing tart and crostata doughs, or pasta doughs was a good thing.

                                                                                                                                                                                                                        Oh, and the pizza dough question...a long, slow rise is always good for pizza, but refrigerate in between rises if that works for you. Don't ball it up in plastic, though. Put into an oiled bucket or bowl that's deep enough to allow for some rising. It usually will rise a bit, and a ball of plastic may make a mess in your fridge.

                                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                                          mariacarmen RE: rabaja Sep 27, 2011 12:57 PM

                                                                                                                                                                                                                          what the heck is meow meow meow filling??

                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                            inaplasticcup RE: mariacarmen Sep 27, 2011 01:20 PM

                                                                                                                                                                                                                            Don't tell us you eat cats, rabaja...

                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                              rabaja RE: mariacarmen Sep 27, 2011 02:26 PM

                                                                                                                                                                                                                              Sorry, borrowed the term from a friend who uses it whenever she wants an over the top descriptor. It totally does not translate, does it?!?
                                                                                                                                                                                                                              Basically, it means insanely delicious and beyond wonderful.
                                                                                                                                                                                                                              So obnoxious of me, my apologies.

                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                mariacarmen RE: rabaja Sep 27, 2011 08:24 PM

                                                                                                                                                                                                                                not obnoxious, just wish i could hear it spoken!

                                                                                                                                                                                                                            2. re: rabaja
                                                                                                                                                                                                                              onceadaylily RE: rabaja Sep 27, 2011 04:16 PM

                                                                                                                                                                                                                              Thank you so much, rabaja. All of this was very helpful--and reassuring. Time got away from me, and I've just gotten the pizza dough started, which gives me a 2-3 hour rising time, just in time to get it cooked up before he comes home.

                                                                                                                                                                                                                              The bread machine makes a somewhat loud, and varied, noise when it kneads. The cat hasn't taken her big eyes off of it.

                                                                                                                                                                                                                            3. re: onceadaylily
                                                                                                                                                                                                                              inaplasticcup RE: onceadaylily Sep 27, 2011 01:20 PM

                                                                                                                                                                                                                              You should knead the dough and make the bread machine clean the house. That would be much more relaxing, I think.

                                                                                                                                                                                                                              All your pizza toppings sound delicious.

                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                onceadaylily RE: inaplasticcup Sep 27, 2011 04:22 PM

                                                                                                                                                                                                                                Thanks, and I wish. :) It's been a looong day.

                                                                                                                                                                                                                            4. linguafood RE: linguafood Sep 27, 2011 09:47 AM

                                                                                                                                                                                                                              Not sure yet. It's the end of the world outside, so grilling is out -- but I guess we can take a short break '-)

                                                                                                                                                                                                                              There's a whole 'new shell' lobster in the fridge waiting to be disassembled and probably put to good use in a lobster salad (Duke's, lemon, celery, tarragon). So there's an appetizer.

                                                                                                                                                                                                                              A friend gave us 3 beautiful Chinese eggplant (the long kind that turns into velvety goodness in curries), but I am not sure yet what to do with them. Sauté with ginger & soy sauce? They are so delish braised, but I don't want to go the tomato sauce-y route.....

                                                                                                                                                                                                                              Any suggestions would be greatly appreciated, as always :-D

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                Harters RE: linguafood Sep 27, 2011 10:03 AM

                                                                                                                                                                                                                                East asian non-tomato braise?


                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                  linguafood RE: Harters Sep 27, 2011 10:33 AM

                                                                                                                                                                                                                                  Fantastic! Just what I was looking for!

                                                                                                                                                                                                                              2. GretchenS RE: linguafood Sep 27, 2011 10:31 AM

                                                                                                                                                                                                                                I'm excited for my dinner tonight. Last night I made turkish-style green beans, slow-simmered with onion, garlic, tomato and a lot of olive oil. These really need to be made the day before and then served room temp with a lot of lemon juice. Then I realized I had a bunch of farmstand leeks and carrots that needed using up so I did them in similar fashion from a recipe I found on the internet while wating for the caffeine to kick in this morning. So they are waiting too -- the taste I had while they were hot was GREAT! Then I am going to roast my remaining red pepper with anchovies and herbs a la Sally Schneider as someone (Gio?) mentioned around here lately. So, slow-cooked green beans with tomato, slow-cooked leeks and carrots, roasted red pepper with anchovy, and a side dollop of Greek yogurt is WFD. And my veggie drawer is all cleaned out ahead of the Farmers Market I hope to get to tomorrow! That much virtue surely calls for a glass or two of red wine...

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                  Rella RE: GretchenS Sep 27, 2011 12:12 PM

                                                                                                                                                                                                                                  I'll drink to that!
                                                                                                                                                                                                                                  I,too am prepping, juicing, and freezing my stash from Wegman's Saturday. It's always a race to the finish to use them all. I have to work from a list or they will go to waste.
                                                                                                                                                                                                                                  Today, though I made Peter Reinhart's lavash - which will be eaten with tonight's dinner of (grass-fed) beef stew made with homemade beef stock. The lavash is more like bread than lavash, so it will be used as such. Will try again.

                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                    inaplasticcup RE: GretchenS Sep 27, 2011 01:22 PM

                                                                                                                                                                                                                                    I don't think I've ever braised green beans. I'm gonna have to give that a try.

                                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                                      ChristinaMason RE: inaplasticcup Sep 27, 2011 05:41 PM

                                                                                                                                                                                                                                      You must! They are so good! I really like them with new potatoes, garlic, tomato sauce, onion, seasoned salt and oregano. Cook them to death. This is country cookin' :)

                                                                                                                                                                                                                                      ETA: here's a recipe to try: http://whatimcookingnow.blogspot.com/...

                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                        inaplasticcup RE: ChristinaMason Sep 28, 2011 09:29 PM

                                                                                                                                                                                                                                        Thanks, CM! I'm going to try to remember to get some green beans this weekend.

                                                                                                                                                                                                                                  2. ChristinaMason RE: linguafood Sep 27, 2011 12:13 PM

                                                                                                                                                                                                                                    Last night DH made Vietnamese caramel pork belly (not so different from your fish, Harters!), using this recipe: http://appetiteforchina.com/blog/viet...

                                                                                                                                                                                                                                    The braising time called for seemed way too short, so we let it go as long as possible before hunger attacked. Once it was done, he crisped the meat in a pan briefly. It was good, but better with some Sriracha and I would have preferred if the belly had cooked longer to render more of the fat.

                                                                                                                                                                                                                                    To start, we had leftover ham and lentil soup, which didn't go but needed to be eaten. I made white rice and a spicy sesame cabbage and cucumber slaw to go with the belly, and we reheated some takeout Chinese broccoli.

                                                                                                                                                                                                                                    No idea what's on tonight. I'm beat, and it's not even 4pm.

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                      Harters RE: ChristinaMason Sep 27, 2011 03:18 PM

                                                                                                                                                                                                                                      Ahha. I see the recipe writer originally also fell foul with the amount of fish sauce and cut it back drastically for the final version. It certanly reads a better recipe than the one I worked to. I like the idea of using the idea with pork belly.

                                                                                                                                                                                                                                    2. mariacarmen RE: linguafood Sep 27, 2011 01:02 PM

                                                                                                                                                                                                                                      i'm thinking tacos, and i'm thinking picadillo, since i have ground beef, and raisins and olives. anything wrong with a picadillo taco? i don't think so. cabbage slaw of some sort. ina, what's in that slaw you had pictured that had the what-looked-like crema mixed into it? not sure if i want to use the crema that way or as dollops in the tacos. why not both?

                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                        inaplasticcup RE: mariacarmen Sep 27, 2011 01:15 PM

                                                                                                                                                                                                                                        Twas not but lime juice, yogurt, a pinch of salt and a splash of oil, darl... :)

                                                                                                                                                                                                                                        P.S. Would you like some of my 70 remaining corn tortillas?

                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                          ChristinaMason RE: mariacarmen Sep 27, 2011 05:44 PM

                                                                                                                                                                                                                                          I like the sound of picadillo tacos! Definitely in corn tortillas, no?

                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                            mariacarmen RE: ChristinaMason Sep 27, 2011 08:31 PM

                                                                                                                                                                                                                                            oh yes, corn always for us! picadillo tacos were quite yum. i added a little tabasco for a touch of heat, heated the tortillas over a metal plate placed over the open flame, and toasted til crispy and charred in bits. Salad/taco topping was a slaw of green and red cabbage, cilantro, tons of scallions, celery seed and white vinegar. Cotija cheese crumbled over the top, drizzle of crema (plain - didn't check back here in time, Ina, but thanks!)

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              inaplasticcup RE: mariacarmen Sep 28, 2011 12:21 AM

                                                                                                                                                                                                                                              I still got 65 left. You just LMK...

                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                mariacarmen RE: inaplasticcup Sep 28, 2011 03:11 PM

                                                                                                                                                                                                                                                have you ever tried freezing them, Ina? we buy the 50-count bags, and since there's only two of us, i freeze half in a double ziplock freezer bag and they keep very nicely.

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  inaplasticcup RE: mariacarmen Sep 28, 2011 09:30 PM

                                                                                                                                                                                                                                                  I'm going to try that, especially since I'm not up to frying chips as usual. Thanks, mc.

                                                                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                                                                ChristinaMason RE: mariacarmen Sep 28, 2011 07:48 AM

                                                                                                                                                                                                                                                That sounds wonderful. I found an old picadillo recipe from New York Times and am going to give it a spin---soon!

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  mariacarmen RE: ChristinaMason Sep 28, 2011 03:24 PM

                                                                                                                                                                                                                                                  let me know what's in it, when you get a chance, will you? i went off of a pretty basic recipe from ask.com (just did a google search) because i knew basically what it consisted of - but Ask's didn't have raisins! which i thought was really weird. and incorporated diced potatoes, which I'd never had in a picadillo. tho i can see that being really good (i omitted them - trying to be somewhat carb-conscious.)

                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                    ChristinaMason RE: mariacarmen Sep 28, 2011 07:46 PM

                                                                                                                                                                                                                                                    Here you go: http://events.nytimes.com/recipes/347...

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      JungMann RE: ChristinaMason Sep 28, 2011 08:28 PM

                                                                                                                                                                                                                                                      Allspice is an ingredient I never thought to add, though I can imagine it adds a wonderful Caribbean dimension. The beauty of picadillo is that it is adaptable to so many regions and tastes. My grandmother put raisins and potatoes in hers; I make mine without. She seasoned with soy sauce; I like the Chilean version with cumin. And each version has its own claim to "authenticity."

                                                                                                                                                                                                                                          2. r
                                                                                                                                                                                                                                            rizzo0904 RE: linguafood Sep 27, 2011 01:15 PM

                                                                                                                                                                                                                                            Pasta with homemade pesto (basil from our garden). Other than that, I still have no idea. It's been a busy day.

                                                                                                                                                                                                                                            1. roxlet RE: linguafood Sep 27, 2011 03:21 PM

                                                                                                                                                                                                                                              Tonight is a simple marinara and a quick and dirty chicken parm (sort of) with it. I slice the breasts really thinly and then marinate in olive oil, garlic, salt and a little oregano, and then cook them on my grill pan. They go on a sheet pan with some of the marinara and some mozzarella and a sprinkling of parmesan. Pop that in the oven while the pasta cooks. We'll have that with a salad.

                                                                                                                                                                                                                                              1. s
                                                                                                                                                                                                                                                suburban_mom RE: linguafood Sep 27, 2011 04:15 PM

                                                                                                                                                                                                                                                Spaghetti with bacon, onion, tomato sauce. Baguette. Salad.

                                                                                                                                                                                                                                                1. steve h. RE: linguafood Sep 27, 2011 04:44 PM

                                                                                                                                                                                                                                                  White bean (cannellini) and chorizo soup is the main, a baguette with melted butter, dried herbs and peppers topped with melted fresh mozzarella on the side. Maybe a modest pinot noir to wash it down. Yanks will be on the panel.

                                                                                                                                                                                                                                                  1. weezieduzzit RE: linguafood Sep 27, 2011 05:31 PM

                                                                                                                                                                                                                                                    I picked our first two butternut squash (the vines are loaded, I'm so excited!) and have them roasting in the oven now. They will be turned into a soup with onions, ginger, dry mustard, cinnamon, blended and then probably finished with the rest of the crema mexicana from last night.

                                                                                                                                                                                                                                                    I'm having a hard time coming up with the rest but I'm sure it'll fall into place once I get into the kitchen. Probably some kind of shrimp and something green. I have to make *something* to go with it and I'm completely off bread right now until I figure out if that's what's causing the terrible tummy aches. It sucks. I love bread. Especially fresh out of the oven with homemade soup.

                                                                                                                                                                                                                                                    Anyhow, I'm excited about the soup, bread of not!

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                      ChristinaMason RE: weezieduzzit Sep 27, 2011 05:46 PM

                                                                                                                                                                                                                                                      Your soup sounds great. I love those seasonings all on things orange---sweet potatoes, fall squash, pumpkins...

                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                        weezieduzzit RE: ChristinaMason Sep 27, 2011 05:54 PM

                                                                                                                                                                                                                                                        We might have to turn the air conditioning on every night but I'm ready for soup and other warm creamy spicy fall meals.

                                                                                                                                                                                                                                                        The weather will just have to catch up!

                                                                                                                                                                                                                                                    2. inaplasticcup RE: linguafood Sep 27, 2011 05:48 PM

                                                                                                                                                                                                                                                      Ate a super light lunch today, so I prepared an afternoon beer snack for me and the Man when he got home - chicken liver and onions. Sauteed the onions with some S&P and a splash of balsamic vinegar, then lightly sauteed the chicken livers with just some S&P so they were still creamy. A squeeze of fresh lime juice and a few splashes of Tabasco on the livers, and a cold Sierra Nevada Pale Ale to wash it down. It was one of my food highlights of the past week.

                                                                                                                                                                                                                                                      Then dinner were a SE Asian style fried whole tilapia and a red cabbage/cilantro/mint slaw, both dressed with some habanero laced nuoc cham made a few weeks ago. Some deep-fried onions and fresh julienned ginger and green onions plus an extra squeeze of lime juice for the fish, just extra lime and oil for the slaw.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                        scubadoo97 RE: inaplasticcup Sep 27, 2011 05:56 PM

                                                                                                                                                                                                                                                        Looks delish as usual ina.

                                                                                                                                                                                                                                                        Tonight I made a orzo risotto and shrimp.
                                                                                                                                                                                                                                                        I diced and sauteed an onion then toasted the orzo until golden and began to add hot chicken stock (shrimp stock would have been better but didn't have it). Cooked it until it was al dente and then added some sliced sauteed baby bella mushrooms that I had prepared at the start of this meal prep. Topped it with the remaining head on shrimp that needed to be cooked today.

                                                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                                                          inaplasticcup RE: scubadoo97 Sep 28, 2011 09:31 PM

                                                                                                                                                                                                                                                          Gracias, scuba. :)

                                                                                                                                                                                                                                                          I LOVE head on shrimp. Shrimp heads rock.

                                                                                                                                                                                                                                                      2. ChristinaMason RE: linguafood Sep 27, 2011 06:47 PM

                                                                                                                                                                                                                                                        Cabbage braised with tomato, onion, bay leaf, and marjoram. And, uh, tuna casserole. (Like how I tried to bury that one?)

                                                                                                                                                                                                                                                        I'm doing my best to eat what we have, rather than drop another $100 at the store. Entertaining is expensive, especially when alcohol and cheese are involved!

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                          inaplasticcup RE: ChristinaMason Sep 28, 2011 09:31 PM

                                                                                                                                                                                                                                                          Way to make do, CM. Ain't no shame in tuna casserole... ;)

                                                                                                                                                                                                                                                        2. Chocolatechipkt RE: linguafood Sep 28, 2011 06:20 AM

                                                                                                                                                                                                                                                          Last night was pizza: three-cheese and spinach-feta

                                                                                                                                                                                                                                                          Tonight I'm roasting a chicken (maybe with an apricot glaze), and we'll have noodle kugel, carrots, spinach salad with pears etc, apple-honey challah. And a pear and almond tart for dessert. :)

                                                                                                                                                                                                                                                          1. h
                                                                                                                                                                                                                                                            Harters RE: linguafood Sep 28, 2011 09:13 AM

                                                                                                                                                                                                                                                            Coming up tonight - a variation on the old classic of macaroni cheese. In this case "Alpine Macaroni" courtesy of our current cookbook of the week - "What to Eat Now" - Valentine Warner (2008)

                                                                                                                                                                                                                                                            Cheese sauce made with Gruyere, white wine (recipe said Riesling - but not even Mrs H will drink that - so we're using whatever she has in), mustard & cream. Some fried smoked streaky bacon and garlic gets added at the same time as the macaroni.

                                                                                                                                                                                                                                                            There's to be very crisp thin slices of onion to scatter over. And, when I say crisp, the photo has them looking burnt. And there's an apple sauce with a splash of white wine vinegar (recipe suggests using a firm apple like Cox to keep a little texture but we've got Bramleys that'll cook to a mush.

                                                                                                                                                                                                                                                            16 Replies
                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              linguafood RE: Harters Sep 28, 2011 09:40 AM

                                                                                                                                                                                                                                                              Sounds like a perfect fall dinner. But whoa - what's your beef with Riesling?

                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                Harters RE: linguafood Sep 28, 2011 09:49 AM

                                                                                                                                                                                                                                                                Well, I don't drink alcohol these days, so I don't have a personal beef with it. That said, when I was drinking, I always found Riesling generally to sweet for my tastes. Herself doesnt drink much and tends to content herself with the big dry flavours of the New World in both red & white, so rarely buys anything that isnt Australian or New Zealand.

                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                  linguafood RE: Harters Sep 28, 2011 09:59 AM

                                                                                                                                                                                                                                                                  It must have been a while, then, since you've had your last Riesling. Unless you're having a Spätlese, most modern Rieslings are rather minerally and crisp. I also had the pleasure of trying some aged Rieslings from the early 90s, and they were amazing -- complex with a touch of honey...

                                                                                                                                                                                                                                                                  But wine preferences are about as personal as anything. Me -- I used to LURV NZ Sauvignons, and now can't stand them anymore b/c of the overwhelming gooseberry nose and flavor.

                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                    Harters RE: linguafood Sep 28, 2011 11:25 AM

                                                                                                                                                                                                                                                                    Been on the wagon nearly 13 years now.

                                                                                                                                                                                                                                                                    Riesling has never had a good press in the UK though. May be changing as much of English wine is based on Riesling and similar - presumably to do with similar climate to Germany, etc.

                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                      mariacarmen RE: linguafood Sep 28, 2011 03:27 PM

                                                                                                                                                                                                                                                                      i'm still on the NZ Sauv bandwagon. love the grapefruit-iness.
                                                                                                                                                                                                                                                                      I love the dry Rieslings too.
                                                                                                                                                                                                                                                                      and as TD says, I can't abide chardonnay - not the buttery oak-y vanilla-y California kind, anyway. a nice non-oaked French one i can do.

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        linguafood RE: mariacarmen Sep 28, 2011 03:47 PM

                                                                                                                                                                                                                                                                        yah, i understand the appeal. hell, i was ODing on the NZ sauvs - which may well be why i can't abide them anymore these days. i'll give it another year or two.... of course, i may have switched back to reds by then '-)

                                                                                                                                                                                                                                                                        oh, and cali chard? ugh. it works well with food, but i can't drink it 'just like that'.

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          Barbara76137 RE: mariacarmen Sep 28, 2011 06:26 PM

                                                                                                                                                                                                                                                                          I love "grapefruit-iness", so please give some suggestions. Also, I don't care for un-oaked Chardonnays, but I also don't like to drink one that reminds me of chewing on a wine barrel!! There has to be a balance.

                                                                                                                                                                                                                                                                          1. re: Barbara76137
                                                                                                                                                                                                                                                                            mariacarmen RE: Barbara76137 Sep 28, 2011 08:54 PM

                                                                                                                                                                                                                                                                            Oyster Bay, Brancott Reserve, Kim Crawford-if nothing else, don't like Nobilo, for New Zealands, Hall-for a California one - these are in my limited range of knowledge/memory.

                                                                                                                                                                                                                                                                        2. re: linguafood
                                                                                                                                                                                                                                                                          JungMann RE: linguafood Sep 28, 2011 08:42 PM

                                                                                                                                                                                                                                                                          Riesling is popularly known as a "sweet" wine in the US, too, and even with the improved stocks of German wine in this country, it has been hard to shake that reputation. Partially because popular perceptions are hard to shake, partially because many wine drinkers are befuddled by German labels and partially because good off-dry Rieslings can be pricey. I am a fan, though.

                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                            linguafood RE: JungMann Sep 29, 2011 08:34 AM

                                                                                                                                                                                                                                                                            FWIW, the Riesling selection at the state-owned wine & spirits store is abysmal. No wonder it has such a bad rep.

                                                                                                                                                                                                                                                                            I got into whites in '06 mainly through Rieslings and Weissburgunder / Pinot Blanc. A good Riesling is one of the most complex whites there are.

                                                                                                                                                                                                                                                                        3. re: Harters
                                                                                                                                                                                                                                                                          twodales RE: Harters Sep 28, 2011 02:24 PM

                                                                                                                                                                                                                                                                          I'm not a white wine fan in general but I had a dry riesling recently which was not bad at all. I can't drink chardonnay. It tastes like nail polish remover to me. Sancerre, Viognier, Txakoli are fine with me too. I just much prefer reds.

                                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                                            BananaBirkLarsen RE: twodales Sep 28, 2011 02:48 PM

                                                                                                                                                                                                                                                                            I've only started drinking wine regularly the last few years and also prefer reds, but Sancerre was one of the first wines I really enjoyed and is still one of my favourites! Don't see much of it since I've moved to California though.

                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                              mariacarmen RE: BananaBirkLarsen Sep 28, 2011 03:28 PM

                                                                                                                                                                                                                                                                              where in CA are you, BBL? I find Sancerres (which i love) at local wine shops but also at Bev & Mos.....

                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                BananaBirkLarsen RE: mariacarmen Sep 29, 2011 10:42 AM

                                                                                                                                                                                                                                                                                I'm in Fresno, but have no money, so I do all my wine shopping at Grocery Outlet, where I can get plenty of decent wine for $3-5/bottle. Never seen a Sancerre at Grocery Outlet, but I'll keep looking. It's good to know they're out there.

                                                                                                                                                                                                                                                                            2. re: twodales
                                                                                                                                                                                                                                                                              Harters RE: twodales Sep 29, 2011 01:43 AM

                                                                                                                                                                                                                                                                              Mrs H is much more of a red drinker. But, when it comes to whites, she sticks to the the rule of ABC.

                                                                                                                                                                                                                                                                              You know - "Anything But Chardonnay"

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                twodales RE: Harters Sep 29, 2011 02:35 PM

                                                                                                                                                                                                                                                                                Here's another Mrs. H. in agreement with your Mrs. H. ABC=I can't stand chardonnay

                                                                                                                                                                                                                                                                      2. twodales RE: linguafood Sep 28, 2011 02:26 PM

                                                                                                                                                                                                                                                                        Tonight: Ribeye, salad, sweet corn and baked potatoes. Pound cake with raspberries and a bit of cream. I wanted something simple and to enjoy the last of our summery treats.

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                                          steve h. RE: twodales Sep 28, 2011 02:39 PM

                                                                                                                                                                                                                                                                          That's a great-sounding meal.

                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                            inaplasticcup RE: steve h. Sep 28, 2011 09:32 PM

                                                                                                                                                                                                                                                                            +1 Specially the pound cake with raspberries part.

                                                                                                                                                                                                                                                                          2. re: twodales
                                                                                                                                                                                                                                                                            roxlet RE: twodales Sep 28, 2011 02:42 PM

                                                                                                                                                                                                                                                                            Sounds like a meal at our house!

                                                                                                                                                                                                                                                                          3. steve h. RE: linguafood Sep 28, 2011 02:48 PM

                                                                                                                                                                                                                                                                            Leftover chicken and rice. The rice was pumped up a bit with green squash and jalapeño. It smells even better on the rebound. Red wines will be on the counter (leftover Sangiovese and leftover pinot noir). I'll do the lifting, including the dishes. Yanks will be on the panel.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                              ChristinaMason RE: steve h. Sep 28, 2011 07:49 PM

                                                                                                                                                                                                                                                                              I have jalapenos. I have some green squash that needs using. Tell me more about your rice?

                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                steve h. RE: ChristinaMason Sep 29, 2011 12:14 PM

                                                                                                                                                                                                                                                                                It's an Epicurious recipe:
                                                                                                                                                                                                                                                                                Deb added the green squash and jalapeños because it sounded like a good idea at the time (it was). Higher up on this thread is a photo of the results.

                                                                                                                                                                                                                                                                            2. mariacarmen RE: linguafood Sep 28, 2011 03:42 PM

                                                                                                                                                                                                                                                                              Found two beef rib things in the freezer yesterday, and slow-cooked them in a pseudo (because i couldn't find the link) Mahogany Beef-type marinade - lots of hoisin, which the BF loves, onions, tomato sauce, s&p, granulated garlic (used up the last of the fresh garlic in the picadillo). not much for a meal, but i think i'm getting treated to wine and cheese after work, so maybe the BF can have all the beefy goodness to himself.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                twodales RE: mariacarmen Sep 28, 2011 03:44 PM

                                                                                                                                                                                                                                                                                Sounds wonderful mariacarmen. It's not that easy to find beef ribs but I do love their "beefy goodness".

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  inaplasticcup RE: mariacarmen Sep 28, 2011 05:31 PM

                                                                                                                                                                                                                                                                                  Hoisin + tomato in a braise... I'ma have to try that. Thanks, mc!

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    onceadaylily RE: mariacarmen Sep 28, 2011 06:08 PM

                                                                                                                                                                                                                                                                                    Do you mean the Epicurious recipe, MC? I made that a time or two, and the addition of tomato really did work well.


                                                                                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                                                                                      mariacarmen RE: onceadaylily Sep 28, 2011 08:56 PM

                                                                                                                                                                                                                                                                                      that's the one! i didn't have any red wine i wanted to open, so did without. Thanks oadl. Try that recipe, Ina - it was good. don't skimp on the onions, i was tempted to but glad i didn't.

                                                                                                                                                                                                                                                                                  2. s
                                                                                                                                                                                                                                                                                    suburban_mom RE: linguafood Sep 28, 2011 05:14 PM

                                                                                                                                                                                                                                                                                    Meatloaf, mashed potatoes, green beans. Total comfort food.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: suburban_mom
                                                                                                                                                                                                                                                                                      ChristinaMason RE: suburban_mom Sep 28, 2011 07:50 PM

                                                                                                                                                                                                                                                                                      I have been craving meatloaf recently with the cooler weather. Your meal sounds classic and delicious.

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                        suburban_mom RE: ChristinaMason Sep 28, 2011 08:24 PM

                                                                                                                                                                                                                                                                                        The last meatloaf I made was in June for a friend with a new baby and unfortunately a hysterectomy (I made a meal a week for her during her recovery). I figured if I was making one for her, I would also make one at the same time for my family. She was way more receptive of a meatloaf in June than my family was. They made up for it tonight even though it ended up in the 70s today.

                                                                                                                                                                                                                                                                                    2. inaplasticcup RE: linguafood Sep 28, 2011 05:29 PM

                                                                                                                                                                                                                                                                                      All yooz guys's talk of ravioli plus an ancient packet of wonton wrappers staring me in the face plus my feeling all seasonal-like inspired me to make sweet potato *ravioli* (baked yam, queso fresco which apparently acts and tastes a lot like a slightly dry ricotta when brought up to room temp, egg, ginger, cinnamon and black pepper) accompanied by sauteed kale with Italian sausage.

                                                                                                                                                                                                                                                                                      I also used up half a cupful of raisins that resulted from a little experiment my daughter asked me to undertake to make sundried raisins at home.

                                                                                                                                                                                                                                                                                      Washed it down with the rest of a challenging bottle of tempranillo shiraz, which was one of those wines truly made better by a mouthful of the right food.

                                                                                                                                                                                                                                                                                      There is just no contest with the homemade pasta, but at least I used up that nagging package of wonton wrappers...

                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                                                        onceadaylily RE: inaplasticcup Sep 28, 2011 06:13 PM

                                                                                                                                                                                                                                                                                        That is such a good idea! I wouldn't have thought to use queso fresco like that. That sounds delicious. (Ravioli tomorrow here. This week has been hectic.) And the raisins are a nice touch. :)

                                                                                                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                                                                                                          ChristinaMason RE: inaplasticcup Sep 28, 2011 07:51 PM

                                                                                                                                                                                                                                                                                          Yum! Nice.

                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                            mariacarmen RE: inaplasticcup Sep 28, 2011 09:10 PM

                                                                                                                                                                                                                                                                                            oh yeah! we have a pack of frozen won ton wrappers in the fridge. do you seal them up with water and then boil?

                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                              inaplasticcup RE: mariacarmen Sep 28, 2011 09:33 PM

                                                                                                                                                                                                                                                                                              I sealed them with egg wash, which seems to keep them together better than water, and then boiled, and then sauteed in some brown buttah. :)

                                                                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                mariacarmen RE: inaplasticcup Sep 29, 2011 07:11 AM


                                                                                                                                                                                                                                                                                            2. re: inaplasticcup
                                                                                                                                                                                                                                                                                              LindaWhit RE: inaplasticcup Oct 3, 2011 09:02 AM

                                                                                                                                                                                                                                                                                              That looks amazing, ina! I've got a REALLY old package of wontons...perhaps, one day, I'll get around to making my own raviolios. :-)

                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                inaplasticcup RE: LindaWhit Oct 3, 2011 09:15 AM

                                                                                                                                                                                                                                                                                                Thanks, LW! If it's got one thing going for it, it's that you don't have to roll pasta. :)

                                                                                                                                                                                                                                                                                              2. re: inaplasticcup
                                                                                                                                                                                                                                                                                                chef chicklet RE: inaplasticcup Oct 6, 2011 11:47 AM

                                                                                                                                                                                                                                                                                                I think we have the same refrigerator! I too have that nagging unused pack of wrappers and an unused queso fresco, a couple of sweet potatoes and an acorn squash. I love butternut ravioli, and have been toying with making the ravioli, but I really don't want to use the wrappers... I better make up mind quick though.

                                                                                                                                                                                                                                                                                                A neighbor has gifted me more banana peppers so today I'd made a turkey sausage red sauce with them, I want to add some cream... then serve it all over a gemelli or some twisted pasta.
                                                                                                                                                                                                                                                                                                I wonder why I do that though, wait to use the stuff that I JUST had to HAVE when I bought it....
                                                                                                                                                                                                                                                                                                : 0

                                                                                                                                                                                                                                                                                              3. Barbara76137 RE: linguafood Sep 28, 2011 06:42 PM

                                                                                                                                                                                                                                                                                                wild rice in rice cooker, and the last of my sushi grade tuna and salmon were baked in the oven with lemon, capers, and fresh herbs. I used thyme on the tuna and rosemary on the salmon. In the meantime, I sauteed diced red onion, butter, white, crimini & portabella mushrooms so they could be added to the wild rice.

                                                                                                                                                                                                                                                                                                I overcooked the tuna but it was still good. The salmon is perfectly cooked and this will become a "no-brainer" recipe from now on.

                                                                                                                                                                                                                                                                                                The original salmon recipe is Giada's, I think I sometimes add too many ingredients to recipes but she just keeps everything simple.

                                                                                                                                                                                                                                                                                                oops, I guess I should have posted a picture, but I devoured dinner before I even thought of it!

                                                                                                                                                                                                                                                                                                1. weezieduzzit RE: linguafood Sep 28, 2011 07:44 PM

                                                                                                                                                                                                                                                                                                  Keeping things easy peasy tonight! BS chicken thighs dipped in a grainy mustard/ mayo mix and dredged in seasoned flour panfried in a touch of butter and probably sprinkled with capers since I'm craving something briny/salty. Brussels sprouts off the stalk shredded and sauteed with a touch of olive oil, a splash of balsamic at the end.

                                                                                                                                                                                                                                                                                                  I have to make a bajillion little tiny labor intensive cookies for SIL's birthday this weekend so dinner has to be quick for the next few days.

                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                    onceadaylily RE: weezieduzzit Sep 28, 2011 08:23 PM

                                                                                                                                                                                                                                                                                                    Just yesterday, I turned to the boy and said, "Oh, it's brussels sprouts season!" I love balsamic vinegar on them (especially when they're shredded and tossed with a thin pasta). Your dinner sounds delicious.

                                                                                                                                                                                                                                                                                                  2. Chocolatechipkt RE: linguafood Sep 28, 2011 07:49 PM

                                                                                                                                                                                                                                                                                                    I'm so full ... lol.

                                                                                                                                                                                                                                                                                                    Dinner tonight: apricot-ginger glazed roast chicken (as well as a tofu version for the vegetarians), noodle kugel, honey-apple challah, glazed carrots, and spinach and pear salad. And a pear-almond tart for dessert. :)

                                                                                                                                                                                                                                                                                                    1. ChristinaMason RE: linguafood Sep 28, 2011 07:54 PM

                                                                                                                                                                                                                                                                                                      Continuing the pursuit of eating down the pantry and fridge, tonight we had peanut-sesame soba noodle salad with carrots and cukes and a spicy miso soup with tofu. I skimped on the noodles and had a honey granola bar later for dessert.

                                                                                                                                                                                                                                                                                                      An open bottle of nice aged Austrian Riesling is calling my name. I'm usually not a big fan of Riesling, but this one was different. A nice one from the marked-down bin at my favorite liquor store, no less.

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                        onceadaylily RE: ChristinaMason Sep 28, 2011 08:18 PM

                                                                                                                                                                                                                                                                                                        Peanut sesame noodles and miso soup make the eating down of the pantry less bleak, eh? What did you add to the soup to make it spicy, Christina?

                                                                                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                                                                                          ChristinaMason RE: onceadaylily Sep 28, 2011 09:02 PM

                                                                                                                                                                                                                                                                                                          The man did the soup---I think he added chili oil and some chili-garlic sauce. But that's just a guess.

                                                                                                                                                                                                                                                                                                      2. h
                                                                                                                                                                                                                                                                                                        Harters RE: linguafood Sep 29, 2011 07:34 AM

                                                                                                                                                                                                                                                                                                        Upcoming - risotto with "stuff".

                                                                                                                                                                                                                                                                                                        I have no patience for cooking risotto so am relying on Mrs H to tell me what's going on in the kitchen this evening. Well, she's not making her standard risotto. Yes, it starts with softening shallot and garlic but then red not white wine goes in. Stock follows of course. And cheese when it's just about finished - but not Parmesan or Pecorino tonight. Oh, no. Tonight, it's the leftover Gruyere and the recipe says a blue cheese - we've fairly local Shropshire Blue.

                                                                                                                                                                                                                                                                                                        The "stuff" doesnt get mixed through like it usually would but goes on top of the rice- in this case, the "stuff" is some broad beans, softened cherry tomatoes and parsley.

                                                                                                                                                                                                                                                                                                        Sounds quite ballsy for risotto. Red wine and blue cheese? Yep, ballsy.

                                                                                                                                                                                                                                                                                                        1. roxlet RE: linguafood Sep 29, 2011 08:05 AM

                                                                                                                                                                                                                                                                                                          We have reached over 300 posts, so let's move the conversation here:


                                                                                                                                                                                                                                                                                                          1. inaplasticcup RE: linguafood Sep 29, 2011 05:16 PM

                                                                                                                                                                                                                                                                                                            After craving them for what seemed like foreverrrr, I finally stewed those pig trotters Korean style with some rice wine, brown sugar, ginger, onion, and garlic. Served then with sweet/sour/spicy quick pickled Persian cukes and a soy dipping sauce with a similar flavor profile but an extra splash of vinegar - because pig and vinegar are a match made in heaven. :)

                                                                                                                                                                                                                                                                                                            Steamed rice to boot.

                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                              iL Divo RE: inaplasticcup Sep 29, 2011 08:02 PM

                                                                                                                                                                                                                                                                                                              new thread should get underway, I'm just sayin........

                                                                                                                                                                                                                                                                                                              ina, you are duh bom, love your photos.

                                                                                                                                                                                                                                                                                                              dinner tonight, easy, because honestly, I'm lazy tonight and the hub was nice enough to relent to a lazy girl in his life. he did get a whopper, no, not that kind, of a patty melt and pringles with a large glass of milk, and his cake balls, oh those cake balls, they'll be the death of me but he loves 'em and I love him.............so............

                                                                                                                                                                                                                                                                                                              1. re: iL Divo
                                                                                                                                                                                                                                                                                                                inaplasticcup RE: iL Divo Sep 29, 2011 08:12 PM

                                                                                                                                                                                                                                                                                                                ID, I'm a goob because roxlet started a new thread for us here already, and I posted here anyway, making you think you should post here too! :|


                                                                                                                                                                                                                                                                                                                Were those cake balls Schweddy??? :P

                                                                                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                  iL Divo RE: inaplasticcup Sep 30, 2011 11:10 AM

                                                                                                                                                                                                                                                                                                                  well then I'm a goober too.
                                                                                                                                                                                                                                                                                                                  or a follower :( :)

                                                                                                                                                                                                                                                                                                                  schweddy? uh, maybe don't know what that means.
                                                                                                                                                                                                                                                                                                                  they are a royal pain to make but watching him attempt to get them in his kisser is pretty funny. I'm a sucker for humor.........

                                                                                                                                                                                                                                                                                                                  1. re: iL Divo
                                                                                                                                                                                                                                                                                                                    inaplasticcup RE: iL Divo Sep 30, 2011 11:14 AM

                                                                                                                                                                                                                                                                                                                    For your edification, ID... :P


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