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What's for Dinner? #109 [old]

roxlet Sep 29, 2011 08:03 AM

I see that we have quickly reached in excess of 300 posts, so let's move it here!

Tonight will be veal Milanese along with a side of pesto. I will harvest my basil today before the weather turns colder and make some pesto for the freezer inventory. With that will be a green salad.

What are you making tonight?

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  1. f
    Fiona RE: roxlet Sep 29, 2011 08:17 AM

    Tonight I am meeting a friend for dinner at a local restaurant. Last night we made sausages that a friend bought at a local farmers market, home fried potatoes, summer squash steamed with onions and garlic and herbs. All the produce was from our CSA.

    1. r
      Rella RE: roxlet Sep 29, 2011 10:30 AM

      I'm spending the day prepping and washing dishes and many kitchen chores while making my favorite and only recipe I use for Bolognese - Anne Burrell's.

      I hope to eat some tonight, along with a suggested wine, sangiovese (my wine of choice.)

      1. n
        nsstampqueen RE: roxlet Sep 29, 2011 11:22 AM

        I have been gifted a beautiful piece of frozen hand caught pacific salmon, it's quite large although I haven't weighed it yet (think 9 inches long but 2 inches thick and 4 or 5 inches wide. I was thinking of simply grilling it with some spices and then I have some greek yogurt (the first time I will use this product) and read on here somewhere you can use it to make things like tartar sauce. I was thinking of making a dill sauce with it - any other suggestions?

        We will also have a nice brown rice pilaf and some coleslaw - sounds boring now that I say it.

        7 Replies
        1. re: nsstampqueen
          Rella RE: nsstampqueen Sep 29, 2011 11:46 AM

          Brown Rice and Coleslaw is NEVER boring to me.
          Hand caught pacific Salmon has to be most everyone's dream.

          Your using yogurt (a milk product, as you well know :-))

          brings to mind some sort of admonition against fish and dairy

          A fish dish mit cheese is common in Hawaii, as well as on many tables; I've never understood why there should be an admonition - could it have something to do with digestion?

          This admonition is in my brain so much that I never even order a fish dish with cheese in a restaurant. Just musing.

          1. re: Rella
            nsstampqueen RE: Rella Sep 29, 2011 12:55 PM

            Oh goodness you're right - I would never eat any kind of fish dish with traditional cheese - but you should try a nice grilled/broiled/baked/fried salmon dish with cream cheese mixed with some dill, salt and pepper - it's really really good!! Sometimes if the salmon is thin enough (under 1/2" I'll just mix up the cream cheese mixture and bake it on top of the salmon). Really when you think about it lots of people put butter on their fish when cooking -which is dairy right?? Funny how we each think about things differently. I would not hesitate to put cream cheese with salmon (cooked, smoked, etc.) but this greek yogurt thing has me thinking.

            1. re: nsstampqueen
              Rella RE: nsstampqueen Sep 29, 2011 02:17 PM

              Re salmon - I've not thought about it previously as to why I do this - but I always use olive oil - (extra virgin) --

              Yes, no accounting for one's preferences.

              Next time I bake salmon - which probably will not be too far in the future - I'll try putting the cream cheese mixture on top that you mention. Do you butter aloong with the cream cheese? Thanks.

              1. re: Rella
                nsstampqueen RE: Rella Sep 29, 2011 06:18 PM

                No I don't put butter, just sprinkle salt and pepper on the salmon on a baking sheet with non-stick tinfoil (just cause I'm too lazy to clean the pan later) and then put a layer of the cream cheese mixture on top and bake it at around 350 F.

                I will also use olive oil, not butter, when I bake salmon plain. I used to use a butter/dill mixture until I had the cream cheese version at a restaurant and loved it!

                1. re: nsstampqueen
                  Rella RE: nsstampqueen Sep 29, 2011 06:46 PM

                  "just sprinkle salt and pepper on the salmon on a baking sheet with non-stick tinfoil (just cause I'm too lazy to clean the pan later)..""

                  No, I'm lazier than you. I use a aluminum pan lined with parchment paper for all my fish. You can't imagine how I dislike fish cleanup.

                  I buy the aluminum pans at Costco by the big pack; usually in 3 to 5 packages, so I don't run out. A guy approached me and my cart and said, Gee, you are quite a little baker, aren't you. Heheheh.

          2. re: nsstampqueen
            inaplasticcup RE: nsstampqueen Sep 29, 2011 06:27 PM

            I just bought some salmon to be frozen for next week, and you've inspired me to serve it with a homemade wasabi laced tartar sauce. Thanks, nsq!

            1. re: nsstampqueen
              nsstampqueen RE: nsstampqueen Sep 30, 2011 08:11 AM

              The salmon turned out wonderful! I didn't overcook it (which I have to admit I do all too often) it was still nice and moist and flaky. But we did not enjoy the dill sauce made with the greek yogurt. I have to say that it is Balkan Style yogurt (so I guess probably not exactly the real thing). It didn't have a lot of tang - hubby said he would have rather used ranch dressing (and this is from the human garbage disposal). I didn't cook the salmon with the sauce, we put it on when plating it up - maybe baking would have improved the flavour?? This being my first go round with the yogurt - I better make something else with whats left and see if I like it that way - I'm thinking something breakfasty tomorrow on my day off. I have some fruit to cut up with it and maybe some granola on top - see if I like it - I sure liked the texture of the stuff - that's one thick and creamy yogurt! Otherwise, I won't buy it again. The stores we have access to only seem to have this Balkan Style - nothing authentically called Greek Yogurt (but I had read somewhere on here that this product is the same thing). Oh well, live and learn and try again!

            2. s
              suburban_mom RE: roxlet Sep 29, 2011 02:17 PM

              Skirt steak fajitas, flour tortillas, smashed homemade pinto beans (like refried but not fried), peppers, onions, avocado.

              1 Reply
              1. re: suburban_mom
                nsstampqueen RE: suburban_mom Sep 29, 2011 06:18 PM

                Yum! I love mexican! If I wasn't having salmon that would have been a great idea!

              2. linguafood RE: roxlet Sep 29, 2011 04:46 PM

                Kosher chicken breasts have been marinating in a mix of oo, Hungarian hot paprika, lemon juice, garlic powder, oregano, s&p, and will be hopping on the grill soon.

                Side is a mix of baby romaine lettuces & baby arugula, tomatoes, feta, and sautéed oyster mushrooms -- walnut vinaigrette (walnut oil, walnut mustard, white wine vinegar, s&p).

                1. tatertot RE: roxlet Sep 29, 2011 04:46 PM

                  I need to use up the tomatoes growing out of control in my garden. Tomato salad with basil and olive oil. And then maybe a grilled cheese sandwich with a big slice of tomato and mayo?

                  1. steve h. RE: roxlet Sep 29, 2011 04:49 PM

                    More leftovers.
                    White bean and chorizo soup for me (it gets better with age) and the last of the customized (squash and jalapeño added to the rice) valley-style arroz con pollo for Deb. I'm doing the lifting and the dishes. Beer for me, wine for Deb. House special garlic bread on the side for the soup. NCIS on the panel.

                    1. linengirl RE: roxlet Sep 29, 2011 05:28 PM

                      chicken milanese with roast cherry tomatoes and arugula. Which was NOT a keeper. First of all, because I ended up pounding my chicken breasts (beautiful breasts -- deserved kinder treatment) into, literally, shredded vestiges of their former selves. And then because, although I salted the panko they were crusted in, they were bland things, when finally cooked. Does anyone have any advice for a milanese weakling? Dessert was a crumble, though: apple and bosc pears, tossed in brown sugar, cinnamon and vanilla. THAT was good. Really good.

                      9 Replies
                      1. re: linengirl
                        inaplasticcup RE: linengirl Sep 29, 2011 06:29 PM

                        Did you also season the chicken before breading, lg?

                        1. re: linengirl
                          mariacarmen RE: linengirl Sep 29, 2011 07:18 PM

                          i use plain flour, rice flour, or breadcrumbs, but not panko for milanese (somehow i think the panko itself would not hold seasoning very well?), and i season the chicken breast with s&p, and then also the crumbs or flour with s&p, granulated garlic, and whatever dried herbs i have on hand - usually rosemary, oregano or thyme - sometimes a couple, maybe some paprika for a little color, sometimes a little cayenne. but yes, as Ina says, definitely season the chicken first, too.

                          1. re: linengirl
                            chef chicklet RE: linengirl Sep 30, 2011 09:35 AM

                            I make chicken picatta a little different but I do pound the breasts into thinnish scallops. I season the flour with salt, white pepper and garlic powder (even though I use fresh garlic in the dish). Season the flour well, I always taste it, it's gross but much better than cooking them bland and wasting the chicken. Cut the 1/2 breasts, horizontally, then into pieces a little smaller than your palm. Pound to about 1/2 inch thickness, anymore and you'll tear the meat as you found out. Since the thickness is inconsistent, by cutting them into a size about the size of my palm, then pound I'm able to control that tearing thing. (And I use heavy round flat on the bottom meat pounder, or use a heavy fry pan. After pounding and flouring them-shake excess off then saute quickly in butter and olive oil. The color I go for is blonde, any darker and they'll dry out.

                            1. re: linengirl
                              GretchenS RE: linengirl Sep 30, 2011 11:47 AM

                              The key to not shredding is to pound the smooth side (where the skin used to be) not the rough side. I am guessing I learned that from Cooks Illustrated, that's their kind of thing. It makes a surprising difference. And then, yes, season the chicken directly. And mixing some grated parm into your crumbs is always nice....

                              1. re: GretchenS
                                mariacarmen RE: GretchenS Sep 30, 2011 02:58 PM

                                yes on both counts! i did notice a slightly ragged result when i pounded the not-skin side. and i also add parm to the mix.

                                1. re: GretchenS
                                  linengirl RE: GretchenS Oct 1, 2011 08:05 AM

                                  Thank you to all! I pounded more chicken tonight. As recommended by inaplasticcup, I seasoned chicken more aggressively beforehand (marinated, in fact, in cream, grainy dijon mustard, salt, pepper, and a bit of white wine). Then pounded (between two sheets of plastic wrap) with skin side up, as recommended by Gretchen. Worked like a charm! Now I just have to figure out how to pound the little darlings so they don't end up shaped such that an importunate guest might risk asking "was this road kill? It looks very splatted!" Hmmmm... Oh, and I did use panko again -- just because I didn't have any bread. But, Mariacarmen, I will organize for proper breadcrumbs next time, to try and follow your suggestions to. And that said...
                                  Thank you thank you, all! Much obliged!

                                  1. re: linengirl
                                    Barbara76137 RE: linengirl Oct 1, 2011 07:32 PM

                                    I prefer panko over traditional bread crumbs for this.

                                    1. re: linengirl
                                      JungMann RE: linengirl Oct 3, 2011 07:58 PM

                                      Try accordion cutting your chicken breast instead of pounding. You can pound it a bit afterwards to get it even, but I usually just let a dredge through seasoned flour, egg and seasoned breadcrumbs mask my laziness.

                                      1. re: JungMann
                                        scubadoo97 RE: JungMann Oct 3, 2011 08:28 PM

                                        Accordion or just cut into thin paillards if your knife is sharp enough

                                2. inaplasticcup RE: roxlet Sep 29, 2011 06:24 PM

                                  Oops! Repost as I didn't realize we'd moved on...

                                  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.

                                  10 Replies
                                  1. re: inaplasticcup
                                    mariacarmen RE: inaplasticcup Sep 29, 2011 07:19 PM

                                    those trotters look delish. i wonder if i can get the boy to eat them....

                                    1. re: mariacarmen
                                      inaplasticcup RE: mariacarmen Sep 29, 2011 08:41 PM

                                      If your boy is the kind who doesn't like to work for his food (you know, tends to like boneless, skinless cuts of meat and fillets of fish and such), probably not. The Man is a pretty good eater, and he had a fair share of it, but he was still put off by how much work it took to eat around all them little piggies... :)

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

                                        yep, that's him. plus doesn't love fatty gelatinous like i do. which means i usually get to eat the fat off his steaks/chops! and he barely likes fish at all. i mean, a bit of sushi in his bento box of tempuras and teriyakes is all he'll usually do. although, strangely, he does like oysters.

                                    2. re: inaplasticcup
                                      chef chicklet RE: inaplasticcup Sep 30, 2011 09:39 AM

                                      omg. that looks wonderful!

                                      1. re: chef chicklet
                                        inaplasticcup RE: chef chicklet Sep 30, 2011 04:06 PM

                                        Thanks, chicklet! Do you eat these too? :)

                                        1. re: inaplasticcup
                                          chef chicklet RE: inaplasticcup Oct 1, 2011 08:08 AM

                                          I haven't yet, I've not seen them except in the Mexican markets, so I'd only thought that they were used for stews or with beans. I never knew what exactly to do with them -Now I DO!. Of course I'd eat them, mmmm I love all that knawing on bones with a little gristle(I eat gristle), fat and bones - are you kidding me? : )
                                          Do yo make these any other ways other than with a sweet and sour sauce?

                                          1. re: chef chicklet
                                            inaplasticcup RE: chef chicklet Oct 1, 2011 08:44 AM

                                            Yeah. Well, I don't braise them in a sweet and sour sauce, but the dipping sauce is sweet and sour. Sometimes we braise them in a more spicy preparation with red chili flakes, garlic, onion, some brined shrimp, fish or soy sauce, onions, potatoes.

                                            On the Vietnamese side, we put them in a spicy noodle dish called bun bo hue, which has rice noodles with a spicy broth, blood pudding, pigs feet.... Hope I'm not grossing anyone out here, but I love the stuff! :)

                                            1. re: inaplasticcup
                                              rabaja RE: inaplasticcup Oct 1, 2011 09:51 AM

                                              Are you kidding, that all sounds delicious!
                                              I will be on the lookout for some in my neck of the woods.
                                              The Vietnamese dish especially, though not sure i can find good blood pudding.

                                              1. re: inaplasticcup
                                                chef chicklet RE: inaplasticcup Oct 3, 2011 08:36 AM

                                                Sounds good to me too, it's all good! The richness must be incredible.If most people only knew the half of what they were eating they'd probably get grossed out. LOL, I'm more worried about eating a cantaloupe these days - really.

                                                1. re: chef chicklet
                                                  inaplasticcup RE: chef chicklet Oct 3, 2011 09:18 AM

                                                  Haha. You guys are awesome. I did post the pic of the raw trotters in the pot before they got stewed on my facebook wall, and there I did get a number of totally understandable *EWWWWWWS*. :)

                                      2. BananaBirkLarsen RE: roxlet Sep 29, 2011 06:46 PM

                                        Last night was roast chicken breast, baby red potatoes and cauliflower. All roasted in the same pan with a bit of olive oil, lime juice, cumin, nutmeg and white pepper. Had sort of a Moroccan feel to it.

                                        Tonight I have no energy at all, so it will be the rest of the homemade yam-ricotta-rosemary ravioli that's been sitting in the freezer, probably with a bit of cheese sauce drizzled over and some sort of salad on the side.

                                        1. mariacarmen RE: roxlet Sep 29, 2011 07:23 PM

                                          The BF made tri-tip - simply broiled slices of it until medium rare - to be laid upon a sauce of red wine, onions, garlic, mushrooms, s&p and balsamic, reduced until syrupy, pan fried potatoes which also went over the sauce, a sliced tomato with horseradish cream and capers as garnish and to use on the tri-tip, and a salad of romaine, cabbage, carrots and beets. The tri-tip was tender and delicious!

                                          1 Reply
                                          1. re: mariacarmen
                                            inaplasticcup RE: mariacarmen Sep 30, 2011 05:57 PM

                                            Ohh. I love the idea of that horseradish cream and capers...

                                          2. ChristinaMason RE: roxlet Sep 29, 2011 08:36 PM

                                            Country sausage gravy over homemade honey wheat toast. Just the thing after a few libations out this evening. I never did give in to the Riesling calling my name last night, so it's all good.

                                            Eating down the fridge/pantry continues. How low can we go?

                                            2 Replies
                                            1. re: ChristinaMason
                                              inaplasticcup RE: ChristinaMason Sep 30, 2011 05:57 PM

                                              Til it's ketchup on rice, baby. :)

                                              1. re: ChristinaMason
                                                Barbara76137 RE: ChristinaMason Oct 1, 2011 07:37 PM

                                                Last night dinner for me was airpopped popcorn. You gotta admit that is pretty low!

                                              2. BabsW RE: roxlet Sep 30, 2011 04:05 AM

                                                Last night was my kids' favorite quinoa and rice pilaf with some leftover roasted chicken in a mushroom cream sauce, green salad, cole slaw and carrot sticks and raw red bell pepper strips.

                                                1. GretchenS RE: roxlet Sep 30, 2011 11:58 AM

                                                  Earlier this week I made some Turkish-style olive oil-braised leeks and carrots that have featured in every meal since, they are that amazing. While local leeks and carrots are in season I am going to make OODLES of it and freeze, much of it in ice cube trays because I cannot think of a soup or a braise or a tomato sauce that would not be vastly improved with couple of cubes of this. Something about cooking in all that olive oil gives it the most incredible flavor and mouthfeel and unctuousness. I have noticed that no links seem to be working so just google Zeytinyagli Pirasa. The key is equal parts olive oil and water (you can drain if you don't want to eat all the olive oil), onions first, then carrots, then garlic, then leeks, then seasonings and liquids. MMMM.

                                                  Last night with my Zeytinyagli Pirasa, I had a gorgeous piece of haddock from my fish share which I just dusted with cornstarch and sauteed, some gorgeous crunchy giardineira, a late garden tomato, and, um, some baked-from-frozen french fries. Well, I just needed an evil carb fix and that hit the spot [she says defiantly].

                                                  For tonight I am wavering between duck breast and reservations....

                                                  1 Reply
                                                  1. re: GretchenS
                                                    inaplasticcup RE: GretchenS Sep 30, 2011 05:59 PM

                                                    I goog'd it. And it sounds delicious. Leeks on the list for next week!

                                                  2. rabaja RE: roxlet Sep 30, 2011 12:01 PM

                                                    Slater's caponata (with a few subs) with two poached eggs.
                                                    It was delicious, but when did I forget how to make a proper poached egg?

                                                    2 Replies
                                                    1. re: rabaja
                                                      GretchenS RE: rabaja Sep 30, 2011 12:26 PM

                                                      Practice, practice, practice is the only way!!! Sounds delicious!

                                                      1. re: GretchenS
                                                        rabaja RE: GretchenS Sep 30, 2011 12:41 PM

                                                        At two points each, I should eat more anyway. I'll work on it.

                                                    2. BananaBirkLarsen RE: roxlet Sep 30, 2011 01:45 PM

                                                      We were really good with our money this week, so we're taking the little bit extra that we have, buying a decent bottle of tequila and making prickly pear margaritas for dinner.

                                                      On the side, we will have crock pot chicken green chili, tortillas, black beans and rice.

                                                      13 Replies
                                                      1. re: BananaBirkLarsen
                                                        rabaja RE: BananaBirkLarsen Sep 30, 2011 02:29 PM

                                                        i like your main course!

                                                        1. re: rabaja
                                                          BananaBirkLarsen RE: rabaja Oct 1, 2011 07:55 PM

                                                          Ooh, the main course was delicious! Although I'm paying for it today.

                                                        2. re: BananaBirkLarsen
                                                          inaplasticcup RE: BananaBirkLarsen Sep 30, 2011 06:00 PM

                                                          I'll bet those margaritas are the prettiest color, BBL.

                                                          1. re: inaplasticcup
                                                            BananaBirkLarsen RE: inaplasticcup Oct 1, 2011 07:57 PM

                                                            They were the most amazing bright magenta and looked so pretty with the ring of salt around the edge of the glass. If I had a working camera I would've taken pictures.

                                                          2. re: BananaBirkLarsen
                                                            Barbara76137 RE: BananaBirkLarsen Oct 1, 2011 07:40 PM

                                                            do you have to buy prickly pear's or can you just find them?

                                                            1. re: Barbara76137
                                                              BananaBirkLarsen RE: Barbara76137 Oct 1, 2011 08:05 PM

                                                              My boyfriend and I stumbled across an enormous cactus next to a junk yard parking lot not too far from our house. They're a pain to pick (literally) because of the prickly parts, but they're free and whoever owns the cactus is just letting them rot. The first time we picked them we came away looking like cacti ourselves. This time we did better, but I still keep finding the little stickers stuck in my fingers.

                                                              1. re: BananaBirkLarsen
                                                                inaplasticcup RE: BananaBirkLarsen Oct 2, 2011 05:39 AM

                                                                You foraged. That's neato. :)

                                                                1. re: inaplasticcup
                                                                  BananaBirkLarsen RE: inaplasticcup Oct 2, 2011 09:53 AM

                                                                  Yeah, we've become quite the foragers over the last year. We now have good sources for lemons, oranges, grapefruits, figs, rosemary, prickly pears, little sour plums and something that seems to be a cross between a grapefruit and an orange (we thought they were the sweetest grapefruits we'd ever tasted, but the guy who owns the tree thought they were horribly sour oranges and told us we could take as many as we want). It's one of the things I've enjoyed most since moving to California -- fruit grows everywhere.

                                                                  1. re: BananaBirkLarsen
                                                                    inaplasticcup RE: BananaBirkLarsen Oct 2, 2011 09:57 AM

                                                                    Hey, I live in California, and fruit doesn't grow everywhere for me...

                                                                    But my bathroom does have a view of the neighbor's very abundant lemon tree, which they never harvest, and I do think about foraging there from time to time. And then I decide I don't want to get arrested for lemons.

                                                                    Is it possible the fruit you're talking about is uglifruit?

                                                                    1. re: inaplasticcup
                                                                      BananaBirkLarsen RE: inaplasticcup Oct 2, 2011 10:13 AM

                                                                      I'm in Fresno and get the impression that the area is rather known for its fruit. It's also one of the poorest parts of the state -- there are abandoned, boarded up houses on almost every block, and many of them have fruit trees just left to rot in the front yard.

                                                                      You should just knock on your neighbour's door and ask if you can pick a bag of lemons. I've been surprised at how many people are happy to let you pick their fruit. Maybe you could offer to pick a bag for them as well.

                                                                      The fruit could very well be uglifruit. They're sort of lumpy like that, but not quite so pear-shaped.

                                                                      1. re: BananaBirkLarsen
                                                                        Rella RE: BananaBirkLarsen Oct 2, 2011 12:09 PM

                                                                        When I moved to Hawaii I had a bread fruit tree. It wasn't long until Samoans were knocking on my door asking if they could be the No. 1 picker of bread fruit on my tree.

                                                                        I was glad to get rid of the messy fruit, but there were other contenders and I had to keep the faces and names correct as to who was the No. 1 picker family. :-))

                                                                        1. re: Rella
                                                                          BananaBirkLarsen RE: Rella Oct 2, 2011 12:30 PM

                                                                          "No. 1 picker." I'll have to remember that next time I knock on someone's door!

                                                                          1. re: Rella
                                                                            inaplasticcup RE: Rella Oct 2, 2011 01:37 PM

                                                                            #1 picker. That's awesome. :)

                                                            2. steve h. RE: roxlet Sep 30, 2011 03:50 PM

                                                              Burgers. Patties came from the freezer but they were house-ground before being thawed in a pan of water (patties are wrapped in plastic and put into a freezer bag way before they hit the coolerator. The thawing thing is dry and painless: no patties were harmed in this de-frosting thing). Home grown tomatoes will top the meat, onions too. Cheese of choice will be Land O' Lakes white American sliced at my local grocery store. Yanks will be on the panel, beer and wine will be available. Sides TBD. Detroit is a good team. Tonight's game should be really good.

                                                              1 Reply
                                                              1. re: steve h.
                                                                twodales RE: steve h. Sep 30, 2011 04:02 PM

                                                                I love a good burger!

                                                              2. BabsW RE: roxlet Sep 30, 2011 05:44 PM

                                                                Made cheese grits for the first time.

                                                                I finally see what the fuss is about. Yum.

                                                                6 Replies
                                                                1. re: BabsW
                                                                  weezieduzzit RE: BabsW Sep 30, 2011 06:02 PM

                                                                  .... so simple..... yet so magical......

                                                                  1. re: weezieduzzit
                                                                    BabsW RE: weezieduzzit Sep 30, 2011 06:14 PM

                                                                    Truly! And like the epitome of comfort food.

                                                                  2. re: BabsW
                                                                    twodales RE: BabsW Sep 30, 2011 09:52 PM

                                                                    Cheese grits! Oh Yes!

                                                                    I love shrimp and grits for breakfast or for dinner. Some folks like ham and grits too.

                                                                    1. re: twodales
                                                                      BabsW RE: twodales Oct 1, 2011 05:11 AM

                                                                      I made shrimp and grits a few months ago, but the grits weren't cheesey. These were. omggdness. I may make grits cakes from the leftovers.

                                                                      1. re: twodales
                                                                        steve h. RE: twodales Oct 5, 2011 12:25 PM

                                                                        Shrimp and grits, low-country style, is maybe the best brunch food on the planet. We love it on "Football Sundays"

                                                                        1. re: steve h.
                                                                          twodales RE: steve h. Oct 5, 2011 02:51 PM


                                                                    2. inaplasticcup RE: roxlet Sep 30, 2011 05:51 PM

                                                                      Took some chuck, half and onion, half a carrot, 2 Romas, half a head of garlic, a really, really, OLD stalk of celery, a couple of bay leaves, a handful of raisins, some S&P, Worcestershire and Balsamic and made stew.

                                                                      Creamed fresh spinach and corn on the side.

                                                                      5 Replies
                                                                      1. re: inaplasticcup
                                                                        Kat RE: inaplasticcup Sep 30, 2011 05:57 PM

                                                                        Let over chicken and white bean chili from the crockpot with couscous. Really spicy and low fat, one of my favorite crockpot dishes.

                                                                        1. re: Kat
                                                                          biondanonima RE: Kat Oct 3, 2011 02:12 PM

                                                                          Would you care to share your recipe, Kat? It's starting to be crockpot weather here and I have been craving white beans!

                                                                        2. re: inaplasticcup
                                                                          BabsW RE: inaplasticcup Sep 30, 2011 06:15 PM

                                                                          Mmmm, stew. Looks delicious :)

                                                                          1. re: BabsW
                                                                            inaplasticcup RE: BabsW Oct 2, 2011 05:40 AM

                                                                            Thanks, Babs. :)

                                                                          2. re: inaplasticcup
                                                                            steve h. RE: inaplasticcup Oct 3, 2011 01:13 PM

                                                                            Those pictures are great.

                                                                          3. weezieduzzit RE: roxlet Sep 30, 2011 06:01 PM

                                                                            The picky whiny child will be here tonight so its pizza on the grill. She can have boring pepperoni, us adults can have some more interesting toppings like figs and goat cheese.

                                                                            I love that it's so easy to make individual pizzas so everyone can have what they like. It keeps my head from exploding. :)

                                                                            2 Replies
                                                                            1. re: weezieduzzit
                                                                              BabsW RE: weezieduzzit Sep 30, 2011 06:16 PM

                                                                              I've gotten my kids in the act of making their own personal pizzas and they top them however they like. No grill though, I just bake them.

                                                                              Everyone stays satisfied, and the kids love being able to say that they made their own pizza.

                                                                              1. re: weezieduzzit
                                                                                inaplasticcup RE: weezieduzzit Oct 2, 2011 05:42 AM

                                                                                It's hard trying to accommodate everyone's palates. It's only this year, when my kids are 10 and 12, that I've really started to get some relief by forcing everyone to eat what's offered, or not at all.

                                                                                I feel for you, weezie, but pizza is a great workaround. :)

                                                                              2. v
                                                                                vafarmwife RE: roxlet Oct 1, 2011 05:49 AM

                                                                                Got the beef back from the slaughter house yesterday so we are having T-bones tonight with baked potatoes. Tomorrow is a beef roast with carrots, celery and potatoes, roasted butternut squash. Homemade apple pie for Sunday dessert. And the ground beef we got back was so beautiful I was sure that hubby would want burgers, but no he wants a pan of goulash. Go figure....

                                                                                2 Replies
                                                                                1. re: vafarmwife
                                                                                  Rella RE: vafarmwife Oct 1, 2011 06:00 AM

                                                                                  We are still eating 'beautiful' ground beef. Hubby eats all the steaks, etc. as I'm not a beef eater, but I do like the goulash and the bolognese from the ground beef. I usually make 3 lbs. worth and freeze it in pint jars (about 4 pint jars) for a future meal; goulash and mashed potatoes; and bolognese with spaghetti.

                                                                                  Hubby requests goulash and bolognese, too even though down-deep he's a steak and potato guy.

                                                                                  Happy eating from
                                                                                  Shenandoah Valley, VA.

                                                                                  1. re: vafarmwife
                                                                                    sunflwrsdh RE: vafarmwife Oct 2, 2011 07:06 PM

                                                                                    That sounds wonderful.....your own beef! BTW, I made that apple pumpkin cake you posted about a while ago, and it was delicious! I will definitely make it again. I actually didn''t do the bourbon frosting....fussy daughter not at all into bourbon....and I made some of it into mini cupcakes, as a nod to the Weight Watcher's among us. But a truly excellent recipe! thanks for sharing it!

                                                                                  2. chef chicklet RE: roxlet Oct 1, 2011 08:14 AM

                                                                                    Marinated boneless pork chops stir fried with spinach, onions, carrots,celery and scallions all in a sauce. Tossed with either rice noodles. Chinese egg noodle, or rice...not sure which yet. And a crock-pot full of baby Lima beans cooked with fresh tomatoes, 2 chilies (banana peppers and Serrano), my homemade basil sauce, and turkey sausage (just for grazing today and tomorrow).

                                                                                    1 Reply
                                                                                    1. re: chef chicklet
                                                                                      inaplasticcup RE: chef chicklet Oct 2, 2011 05:43 AM

                                                                                      What's in that stir fry sauce, chicklet?

                                                                                    2. mariacarmen RE: roxlet Oct 1, 2011 08:37 AM

                                                                                      probably chicken milanese, re-inspired by linengirl, for the Oldster. have to go over there and cook something else too, that will keep for other meals. for us, i'm still not on the make-my-own kimchi wagon (not against it, just not there yet) so i'm going to buy a few jars today from a local banh mi place, and then do something with pork with it, and also maybe a korean pancake for dinner tomorrow. also saw a recipe for some korean potatoes, which i THINK are like the ones they serve you as banchan with KBBQ? ina??

                                                                                      2 Replies
                                                                                      1. re: mariacarmen
                                                                                        inaplasticcup RE: mariacarmen Oct 2, 2011 05:46 AM

                                                                                        LOL. That your banh mi place sells kimchi makes me wonder if it's run by Korean people. (It wouldn't be the first Korean-owned/run Vietnamese place I've come across...) ^-

                                                                                        And depends on what's in them taters. Is there soy sauce and sugar in them? Or are the julienned with garlic and sesame oil in them? Either way, they would both be Korean style...

                                                                                        1. re: inaplasticcup
                                                                                          mariacarmen RE: inaplasticcup Oct 2, 2011 04:12 PM

                                                                                          soy sauce and sugar. but also minced garlic. no sesame oil.

                                                                                      2. h
                                                                                        Harters RE: roxlet Oct 1, 2011 10:04 AM

                                                                                        The weather's gone mad! It's been one of the hottest days of the year with temperatures up in the mid to high 20s.

                                                                                        And we're cooking an old favourite. A very old favourite that used to appear regularly at Harter Hall but we havnt done for at least 20 years. Beef olives. It's prompted by our cookbook of the week - "Leith's Cookery Bible" - Prue Leith & Caroline Waldegrave (1991).

                                                                                        Back in the day, we used a packet stuffing mix inside the thin slices of beef topside. But we're following the recipe. So a stuffing of breadcrumbs, suet, parsley, lemon zest. The olives browned and then into a casserole with a mirepoix of carrot, celery & onion and beef stock. It'll take about 90 minutes with the oven at 150. Alongside, some baked butternut squash and some runner beans.

                                                                                        Preceeded by a jar of fish soup that we brought back from France last year. Followed by a baked Bramley apple, stuffed with sultanas and walnuts - dollop of creme fraiche on top when it comes out of the oven.

                                                                                        5 Replies
                                                                                        1. re: Harters
                                                                                          roxlet RE: Harters Oct 1, 2011 11:31 AM

                                                                                          I never heard of a dish referred to as "beef olives," but it sounds quite delicious!

                                                                                          1. re: roxlet
                                                                                            Harters RE: roxlet Oct 1, 2011 02:17 PM

                                                                                            Classic (and very old) British dish. I've no idea why "olives" as they certainly dont feature in it at all.

                                                                                            1. re: Harters
                                                                                              twodales RE: Harters Oct 1, 2011 05:00 PM

                                                                                              Maybe because they are stuffed like some olives?

                                                                                          2. re: Harters
                                                                                            twodales RE: Harters Oct 1, 2011 05:04 PM

                                                                                            Sounds really lovely Harters. My husband told me that it was supposed to be in the 80's over in Derbyshire (his old stomping grounds) today. Surely our friends in London are BBQ'ing today. It's in the 50's here in Chicago but it finally stopped raining at least.

                                                                                            1. re: twodales
                                                                                              Harters RE: twodales Oct 2, 2011 02:16 AM

                                                                                              I think yesterday temperatures were recorded in the south that made it the hottest October day ever recorded in the UK. Back to autumn this morning

                                                                                          3. steve h. RE: roxlet Oct 1, 2011 03:15 PM

                                                                                            Grilled skirt steak, maybe my favorite cut of beef, black bean salad on the side. Apple crisp for the last course. The crisp is vintage Betty Crocker: vanilla ice cream will be on the counter. Kitchen smells great. Deb is doing the heavy lifting, dishes are on me. Wine jail will spring a modest red or two. Yanks will be on the panel.

                                                                                            5 Replies
                                                                                            1. re: steve h.
                                                                                              inaplasticcup RE: steve h. Oct 2, 2011 05:47 AM

                                                                                              I love skirt too - so very beefy tasting.

                                                                                              1. re: inaplasticcup
                                                                                                steve h. RE: inaplasticcup Oct 3, 2011 01:16 PM

                                                                                                I love the way a good skirt steak feels to the tooth: bold flavor, wonderful texture.

                                                                                                1. re: steve h.
                                                                                                  twodales RE: steve h. Oct 3, 2011 10:13 PM

                                                                                                  One of my favorite meals is skirt or flank with a Salsa Crudo courtesy of Michael Chiarello. So, so good.

                                                                                                  1. re: twodales
                                                                                                    steve h. RE: twodales Oct 4, 2011 07:09 AM

                                                                                                    The salsa crudo sounds like a good idea. I'll look it up.

                                                                                                    1. re: steve h.
                                                                                                      twodales RE: steve h. Oct 4, 2011 08:06 AM

                                                                                                      Here it is Steve. I usually don't bother with the bread or gorgonzola. Just the steak with the grilled vegetable sauce is good enough for me. "Keep it Simple" works well in my world . I don't over do the jalapeno's either.


                                                                                                      P.S.I noticed I misspelled Cruda earlier.

                                                                                            2. twodales RE: roxlet Oct 1, 2011 05:10 PM

                                                                                              We went out to a local French Bistro for our anniversary last night. I had Escargot and a beautiful Filet with pomme frites. Several glasses of red of course! The dh had Brie encroute with a sirloin and frites. Very nice food. I was tempted to have oysters or frog legs since they were both on special but opted for the snails since I love them so. Then we stopped in at our Man and Matron of Honor's house for a chat and a coffee. Went home and promptly fell asleep. How Romantic of us!

                                                                                              Tonight a simple tomato and onion pasta sauce over penne, with garlic bread and a salad after a day of chores and errands. Hope to catch a good film tonight.

                                                                                              4 Replies
                                                                                              1. re: twodales
                                                                                                Rella RE: twodales Oct 1, 2011 07:24 PM

                                                                                                Tonight after a trip to the farm for milk, a trip to the farmers market for the last of the tomatoes, pumpkin for pies and 1/2 bushel apples for pies, and the most beautiful green peppers I've ever seen in my life, instead of 'eating out' (raining and 50'ish) ate simply: green gordo olives imported from Spain, 3 year old Vermont cheddar hunks, Clementines from South Africa, apples and tomatoes local from Winchester, Virginia, USA, a glass of wine from Italy, homemade NYTimes no-knead bread. Watched a Netflix PBS movie "Tesla." Contented.

                                                                                                1. re: twodales
                                                                                                  mariacarmen RE: twodales Oct 2, 2011 02:27 AM

                                                                                                  happy anniversary, TD! sounds like a lovely meal. it was french, and therefore, intrinsically romantic, in my view.

                                                                                                  1. re: twodales
                                                                                                    inaplasticcup RE: twodales Oct 2, 2011 05:48 AM

                                                                                                    How nice that you spent some of your anniversary with your People of Honor. Are they also married to one another?

                                                                                                    1. re: inaplasticcup
                                                                                                      twodales RE: inaplasticcup Oct 2, 2011 09:39 AM

                                                                                                      @ ina Yes, they are married and we met at their wedding. It was nice to go out but we didn't get seated until late and Fridays are tough. I prefer going out on Saturday night. No complaints, it was nice to have someone else do the cooking and it was a really good meal.

                                                                                                  2. rabaja RE: roxlet Oct 1, 2011 05:42 PM

                                                                                                    A lamb shoulder chop is getting a healthy smear of mustard and garlic. More caponata to accompany and my first delicata squash of the season. Found some for $1/lb at a aram stand up the road. If it's sweet I'm going back to get a boat load.

                                                                                                    After a quick run to try to settle my brain, it'll be time for a martini and some good cooking music.

                                                                                                    1 Reply
                                                                                                    1. re: rabaja
                                                                                                      twodales RE: rabaja Oct 1, 2011 08:07 PM

                                                                                                      That chop sounds yummy! Have you ever tried smearing lamb with dijon and then dipping them in curry powder before sauteeing? You can't really taste a strong curry taste but somehow it keeps the juices in and it's so simple.

                                                                                                    2. Barbara76137 RE: roxlet Oct 1, 2011 07:49 PM

                                                                                                      I've made a mushroom intense tomato/basil sauce using all that is in my refrigerator. I had it with penne rigate tonight but I still have plenty of sauce to freeze. I used portabella, crimini and button mushrooms.

                                                                                                      Later I had a salad of chick peas, red onion, red wine vinegar, fresh basil and a few other ingredients. I'm cleaning out my fridge!

                                                                                                      1. mariacarmen RE: roxlet Oct 2, 2011 03:23 AM

                                                                                                        for the oldster, i made a slow braise/roast of cut up pork shoulder boneless ribs, sweet potato, onions, garlic, red/orange/yellow bell peppers, little rosemary, oregano, chicken stock, and some Nicaraguan seasoning mix i found that seems to be mostly cumin. cooked until oldster dental friendly. also prepped some chicken milanese steaks w/breadcrumbs, seasoning, parm, just need to be fried up. then we went out for dinner, but he's got dinner for the next 2-3 nights. chez nous, Sunday shall be pseudo Korean night.

                                                                                                        2 Replies
                                                                                                        1. re: mariacarmen
                                                                                                          inaplasticcup RE: mariacarmen Oct 2, 2011 05:50 AM

                                                                                                          Hey, I've been accused of being a pseudo Korean. Does that mean I get to come over for dinner tonight?

                                                                                                          1. re: inaplasticcup
                                                                                                            mariacarmen RE: inaplasticcup Oct 2, 2011 04:13 PM

                                                                                                            aren't you almost here? you got two hours, step on it!

                                                                                                        2. danionavenue RE: roxlet Oct 2, 2011 05:40 AM

                                                                                                          Lasagna and i can't wait.

                                                                                                          1. h
                                                                                                            Harters RE: roxlet Oct 2, 2011 06:30 AM

                                                                                                            Sausage & lentil casserole.

                                                                                                            There's nice sausages from my regular free-range meat supplier, Mansergh Hall (http://www.manserghhall.co.uk/). They get browned and go in a casserole.

                                                                                                            Onions, celery & garlic get a soften and then red pepper, thyme, bay, a couple or so chopped tomatoes and a dollop of tomato puree goes in and everything gets a few minutes simmer. Green lentils in next along with a large wine glass of whatever red herslef is going to drink with it goes in. All this goes in the casserole with some water and it gets around 40 minutes in the oven at 180.

                                                                                                            I suspect it's going to need some bread with it.

                                                                                                            Should be a nice change from my standard Nigel Slater sausage & bean casserole.

                                                                                                            1. linguafood RE: roxlet Oct 2, 2011 12:01 PM

                                                                                                              It's cold, grey and crappy outside, which would dictate some sort of fall dish.....

                                                                                                              however, I feel like bright flavors today (especially after an Oktoberfest dinner consisting of sausages, sauerkraut and assorted brown stuff).

                                                                                                              I think I'll roast a bunch of cherry tomatoes with sea salt and rosemary to top a small side of pasta, accompanying tilapia piccata.

                                                                                                              A salad of shaved fennel, honeycrisp apple, toasted walnuts and Danish blue with a walnut mustard vinaigrette on the side. I guess I was really craving some acidity!

                                                                                                              1. s
                                                                                                                sueatmo RE: roxlet Oct 2, 2011 12:11 PM

                                                                                                                I pulled 2 turkey legs out of the freezer, defrosted them, and put them in the slow cooker, along with various saved bits and bobs--mainly cooking liquids--and one container of homemade chicken broth. I added some aromatics and spices, and a sprig of rosemary. This should become soup. If it isn't edible, well I've only wasted 2 turkey legs. The rest might have thrown out. I hope we like it.

                                                                                                                1. BabsW RE: roxlet Oct 2, 2011 12:13 PM

                                                                                                                  I've got a pot roast simmering in Guinness and the last of last season's homemade beef broth. I'm thinking herbed oven-roasted fingerling potatoes as a side.

                                                                                                                  2 Replies
                                                                                                                  1. re: BabsW
                                                                                                                    Barbara76137 RE: BabsW Oct 2, 2011 05:56 PM

                                                                                                                    fingerling potatoes are a favorite of mine, and now that it has cooled off a bit I bought a bag of assorted fingerlings and red & purple taters at Costco and have already finished my first roasted batch. I like to roast a pan a week and then I can just reheat them as a side throughout the week.

                                                                                                                    I hope your pot roast turned out great!

                                                                                                                    1. re: Barbara76137
                                                                                                                      BabsW RE: Barbara76137 Oct 3, 2011 03:24 AM

                                                                                                                      I got the assorted red, purple and white fingerlings too. I especially love the Peruvian purple fingerlings. Neither of my kids like potatoes, which mystifies my family, since we love all forms of potatoes, though I'd have to say that my favorite preparations are oven-roasted and salt potatoes.

                                                                                                                      The pot roast was wonderful, though it took much longer to cook than I'd expected.

                                                                                                                  2. m
                                                                                                                    megjp RE: roxlet Oct 2, 2011 12:18 PM

                                                                                                                    I always read these, I don't know why I just joined today to post..

                                                                                                                    Anyway today is COLD, so I'm baking halved acorn squash with maple syrup, then filling those with dressing: toasted leftover gf cornbread mixed with sultanas, sliced almonds, caramelized onions, and chorizo, and broiling until browned. I'm serving with lemon-tarragon green beans braised in veg stock, and crispy buttery roasted new potatoes.

                                                                                                                    5 Replies
                                                                                                                    1. re: megjp
                                                                                                                      inaplasticcup RE: megjp Oct 2, 2011 01:39 PM

                                                                                                                      Welcome, meg! What a deliciously seasonal meal for your inaugural post. :)

                                                                                                                      1. re: megjp
                                                                                                                        ChristinaMason RE: megjp Oct 2, 2011 02:01 PM

                                                                                                                        what a delicious-sounding meal! especially that cornbread and caramelized onion stuffing.

                                                                                                                        1. re: megjp
                                                                                                                          mariacarmen RE: megjp Oct 2, 2011 04:18 PM

                                                                                                                          yes, willkommen, bien venue, welcome (as Sally Bowles would say)! what is gf cornbread? that stuffing sounds amazing. the whole dinner does.

                                                                                                                          1. re: mariacarmen
                                                                                                                            megjp RE: mariacarmen Oct 2, 2011 07:46 PM

                                                                                                                            Gluten-free, sorry. I .. I should really re-read things. :)

                                                                                                                            (Also hi all!)

                                                                                                                          2. re: megjp
                                                                                                                            BabsW RE: megjp Oct 3, 2011 03:25 AM

                                                                                                                            Mmm, this IS great winter squash weather. That squash sounds great. :)

                                                                                                                          3. BananaBirkLarsen RE: roxlet Oct 2, 2011 12:39 PM

                                                                                                                            I've had some cannelloni waiting in the freezer since last week (made them to use up an inordinate amount of yam-ricotta-rosemary ravioli filling) and will finally bake them tonight with a crock pot sauce made from cherry tomatoes that were soon to go bad, and mozzarella on top.

                                                                                                                            Maybe salad on the side, although I think I may be out of everything but lettuce as far as salad ingredients go.

                                                                                                                            2 Replies
                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                              inaplasticcup RE: BananaBirkLarsen Oct 2, 2011 06:08 PM

                                                                                                                              I always make too much ravioli filling. Come to think of it, I always make too much filling, period, because whatever is going to wrap that filling always looks like it holds so much more than it actually does. And you want to get the ratio of filling to wrapping right, so you could stuff it, but you don't want to.

                                                                                                                              What did you put in that crockpot sauce, and how long did it take?

                                                                                                                              1. re: inaplasticcup
                                                                                                                                BananaBirkLarsen RE: inaplasticcup Oct 2, 2011 06:31 PM

                                                                                                                                Yup, after I made 2 meals worth of ravioli and a bunch of cannelloni, I ran out of pasta dough and had to freeze the rest of the filling.

                                                                                                                                The sauce was pretty simple. I dumped in maybe 1 1/2 pounds of cherry tomatoes, a bit of red onion, a whole head of garlic, dried oregano, thyme and rosemary, salt, pepper, a splash of balsamic, some olive oil, a bit of water and I chopped up the end of a can of fairly awful marinated mushrooms. I started it last night and left it on most of today (probably 19 hours total). It was still chunky this evening, with unappealing tomato skin pieces, so I ran it through the blender. Now it's really smooth with a nice light flavour that will go well with the yam and ricotta in the cannelloni, but I'd probably use more tomatoes and no water if I was making it as a straight-up pasta sauce.

                                                                                                                            2. JEN10 RE: roxlet Oct 2, 2011 04:16 PM

                                                                                                                              It looks like fall, just doesn't feel like fall. But I am determined to eat like it's fall, tonight it will be Jambalaya. Comfort food inspite of the heat for me.

                                                                                                                              1. scubadoo97 RE: roxlet Oct 2, 2011 04:51 PM

                                                                                                                                Well the evening temps have dropped to the low 70s here in Fla. Time to kick the oven on.

                                                                                                                                I had made preserved lemons a while back and got the itch to make something Moroccan. I picked up a veal breast and a whole chicken today and broke them down. I cubed the veal and some chicken breast and thighs and seasoned in a Moroccan inspired spice mix. Cut up a sweet potato and after frying an onion in the Dutch oven that was used to brown the meat I added a can of chickpeas, the sweet potatoes, diced preserved lemons, a mix of olives and chopped cilantro along with some more spices and a little tomato paste. Popped the meat back in and added some reduced chicken stock and then slid it into a 375 oven while I made some rice. The aromas coming from the kitchen are intoxicating. I may get some pics up if it looks good. Sure smells good.

                                                                                                                                2 Replies
                                                                                                                                1. re: scubadoo97
                                                                                                                                  JEN10 RE: scubadoo97 Oct 2, 2011 05:37 PM

                                                                                                                                  Oh my that sounds delightful!!!!

                                                                                                                                  1. re: JEN10
                                                                                                                                    scubadoo97 RE: JEN10 Oct 2, 2011 05:55 PM

                                                                                                                                    Thanks. It could have used a little more liquid but otherwise tasted nice.

                                                                                                                                2. s
                                                                                                                                  suburban_mom RE: roxlet Oct 2, 2011 04:58 PM

                                                                                                                                  We were away for the weekend and after spending 3+ hours in the backseat of the car with 2 of the 3 kids (the oldest is taller and less tolerant of his siblings than me so he got the front seat), we had take and bake pizza. Pepperoni, BBQ chicken, and sausage with caramelized onion. Also a salad. My favorite was the sausage with caramelized onion.

                                                                                                                                  1. inaplasticcup RE: roxlet Oct 2, 2011 06:00 PM

                                                                                                                                    Applewood smoked bacon & kimchi fried rice eaten right out of the wok like we used to do when we were kids and my dad would cook, ramen packet & miso soup (we never use all the ramen seasoning when we eat Sapporo Ichiban, which was last night's dinner), and fried tofu dressed with some of that dipping sauce I made for our piggy feet dinner the other night.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: inaplasticcup
                                                                                                                                      scubadoo97 RE: inaplasticcup Oct 2, 2011 06:09 PM

                                                                                                                                      Ina you can make the most simple dish sound and look fantastic. Bet it taste as good as it looks

                                                                                                                                    2. t
                                                                                                                                      tzurriz RE: roxlet Oct 2, 2011 06:42 PM

                                                                                                                                      We had company over today, and the three boys from the guest family just had their very first hockey practice today. So, I cooked up a huge batch of oven fried chicken, made rice pilaf, and a salad with romaine lettuce, apples, blanched cauliflower, almonds and walnuts.

                                                                                                                                      And the adults all had a lovely pinot grigio.

                                                                                                                                      1. mariacarmen RE: roxlet Oct 2, 2011 07:01 PM

                                                                                                                                        pseudo korean dinner was pretty good. i marinated the pork shoulder, cut into chunks, for 5 hours in kimchi, sriracha, soy sauce, juice of one lime, sugar, sambal olek, sesame oil and minced ginger, shallot and garlic. then i took the chunks of meat out of the marinade and seared them in oil, then added back the marinade. i then put the whole pan in the oven at 325 for 2 hours. i think it would have been fine in 1 hour, tho, because the kimchi had cooked down almost into a paste, not nice and chunky like the last time i did this with chicken (although that time was a stir fry.) the korean potatoes were not what we expected (we were looking for the sort of crispy ones served as banchan with Korean bbq, and only on reviewing another recipe did i realize they should have been served room temp, not warm. i mean, the video i found said they could be warm or cold, but i didn't think that meant DON'T serve them hot. i've got some left over and i'm going to see how they are cool. but it seems to me the ones i've had at kbbq are crunchier, and maybe dusted in cornstarch? but the pork was delish - very deep, rich color and taste, good caramelization. served with jasmine rice, and a salad of cukes, red onion, scallions, and slivered radicchio in a rice wine vinegar and sugar dressing.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: mariacarmen
                                                                                                                                          inaplasticcup RE: mariacarmen Oct 2, 2011 07:11 PM

                                                                                                                                          Ahhhh. Now I think I know what potato bahnchahn you're talking about! It's julienned and potato color instead of brown from soy, right? I think that stuff is sauteed, and it doesn't have soy in it, rather just salt, pepper, garlic and sesame oil. (At least I hope I got it right this time!)

                                                                                                                                          1. re: inaplasticcup
                                                                                                                                            mariacarmen RE: inaplasticcup Oct 2, 2011 07:28 PM

                                                                                                                                            no, not julienned, the same shape as what this called for, half inch chunks, but yeah, not brown. i looked up several other bahnchahn potato recipes after i made it, and they all look exactly like the one i made, but that's not what i've had at KBBQ restaurants. maybe the places I've been going to are just doing their own version? they're often served room temp or cool, crunchy on the outside, salty and a bit sweet, and yeah, not dark, more like lightly fried potato color. a mystery!

                                                                                                                                        2. s
                                                                                                                                          sunflwrsdh RE: roxlet Oct 2, 2011 07:13 PM

                                                                                                                                          Chicken pot pie, with a cheddar cheese crust. Butternut squash risotto. Green salad with pears, raspberries and goat cheese, sprinkled with a few glazed walnuts. "Easy apple dessert"....sort of an apple claflouti thing, with vanilla ice cream (Edy's slow churned....1/2 the fat) for dessert. Tasted like falll, and lots of leftovers:)

                                                                                                                                          1. k
                                                                                                                                            kamper RE: roxlet Oct 2, 2011 08:35 PM

                                                                                                                                            Tonight was migli. My husband is Tunisian and this is the go to dinner in Tunisia if you don't know what else to cook. It's basically mixed pan fried (in olive oil) foods which usually consists of potatoes, eggs, spicy peppers (like hot banana), and the constant is tomatoes which are cooked down to a chunky sauce with tabil, turmeric, and homemade ground dried red peppers. And homemade bread. Yum!

                                                                                                                                            3 Replies
                                                                                                                                            1. re: kamper
                                                                                                                                              ChristinaMason RE: kamper Oct 3, 2011 05:37 AM

                                                                                                                                              That sounds awesome. What is tabil?

                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                kamper RE: ChristinaMason Oct 3, 2011 08:30 AM

                                                                                                                                                It's a Tunisian spice blend. I've never made it myself and I bought mine in Tunisia so I don't know what's in it. I think it's dried garlic, coriander and caraway. I don't think mine has spicy pepper in it, but from some research I think it usually does. We have home dried peppers so maybe they don't always put it in? It's so good! Really good on any veggie and eggs. It's good on roasted anything also.

                                                                                                                                              2. re: kamper
                                                                                                                                                mariacarmen RE: kamper Oct 3, 2011 11:26 PM

                                                                                                                                                that sounds soooooo good. going to have to remember that, and look for some tabil.

                                                                                                                                              3. twodales RE: roxlet Oct 2, 2011 09:10 PM

                                                                                                                                                Tonight I made stuffed pork chops and I threw some dried apricots in along with the usual carrots, celery and onion.. Whipped potatoes and asparagus. Leftover apple pie for the man with a splash of cream.

                                                                                                                                                Tomorrow I might make spinach pasta and do the bechamel and ragu filling if I have the time and energy. Last time I made this it was really good. Much lighter then regular lasagna. Plus the veggie college student is coming home for dinner so I could do a veggie version for her. If not tomorrow then later this week.

                                                                                                                                                1. Berheenia RE: roxlet Oct 3, 2011 03:59 AM

                                                                                                                                                  Last night was chicken pot pie with CSA veggies, a Costco Rotisserie chicken and a Pillsbury pie crust which took all my concentration during the first half of the Pats game and they won! This may be the good luck Sunday Night dinner!

                                                                                                                                                  1. ChristinaMason RE: roxlet Oct 3, 2011 05:39 AM

                                                                                                                                                    Last night was tuna salad on homemade soft white bread. The bread itself was one of my best yet---I added molasses, malted milk powder, dry milk, and oat bran. Tuna salad was basic (mayo, dill pickle relish, celery, s&p) and perfect with the tender, flavorful bread.

                                                                                                                                                    Tonight, probably picadillo served with white rice and black beans.

                                                                                                                                                    1. h
                                                                                                                                                      Harters RE: roxlet Oct 3, 2011 08:02 AM

                                                                                                                                                      Well, there's been good news and bad news at Casa Harters.

                                                                                                                                                      The good news is that we had a lovely walk in some local woods which are owned by the National Trust. Very autumnal.

                                                                                                                                                      And the bad news, is that the taxman is trying to force a penalty payment on us for some unpaid tax. We continue to dispute and will now involve our Member of Parliament.

                                                                                                                                                      So, an easy and comforting dinner on the horizon. Fish, chips & peas. Pre-breaded supermarket haddock will cook in the oven. Defrosted peas (unfortunately not classic mushy peas) will get a couple of minutes in the pan. But herself says she's going to make proper chips (rather than oven cook ones). There'll be lashings of malt vinegar and tartare sauce and, if I can find pappy white sliced supermarket bread in the freezer, there''ll be a chip butty to enjoy.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: Harters
                                                                                                                                                        mariacarmen RE: Harters Oct 3, 2011 11:31 PM

                                                                                                                                                        Fight the good Fight, Harters! Proper chips sound like a most assuaging comfort.

                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          inaplasticcup RE: mariacarmen Oct 4, 2011 01:39 AM

                                                                                                                                                          Indeed, Harters. May it all resolve well for you.

                                                                                                                                                      2. onceadaylily RE: roxlet Oct 3, 2011 08:30 AM

                                                                                                                                                        My god, it's good to be home. Our weekend consisted of a grandmother's ninetieth birthday party, a two hour session for a family portrait, dizzying rounds of introductions to hordes of relatives, gnawing on Chex mix when confronted with a ham or chicken salad luncheon, too much beer and rounds of cards until the wee hours, and getting up early to coo over my brother's new baby while the rest of the little tribe worked on making my hungover boyfriend's head explode--my brothers' kids love the boyfriend, and tackle him the minute he walks in, while I smirk from a peaceful corner.

                                                                                                                                                        My sister-in-law, a fabulous baker, gifted us with a loaf of apple bread (she has her own trees), and I wanted to incorporate it into tonight's dinner. I thought I would crumble some of the bread, fry it a little, and add it to spinach, sage, shallots, cheese and rice to stuff green peppers with. I'm still trying to decide on the type of cheese to best go in the stuffing; I have cheddar, brick, fontina, and a tiny bit of asiago. I'm leaning toward the fontina. A spicy mashed sweet potato will work as a side, I think.

                                                                                                                                                        My tiny SIL just had a ten-pound baby two weeks ago, and is already up making her own apple cider, apple bread, and apple sauce. My brother should never cross her.

                                                                                                                                                        4 Replies
                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                          mariacarmen RE: onceadaylily Oct 3, 2011 11:32 PM

                                                                                                                                                          Welcome back! Sounds like a little family overload, but also sounds like you had a good time - and tasty too....

                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                            onceadaylily RE: mariacarmen Oct 4, 2011 10:09 AM

                                                                                                                                                            The homemade ice cream *totally* made up for the diced meat and mayo salad buffet. The only meaty thing I was really tempted by were the baked beans. I leaned over the pot and inhaled the porky wonderfulness, turned to the BF, and said, "You need to eat these for me." He said they were really fantastic beans.

                                                                                                                                                          2. re: onceadaylily
                                                                                                                                                            inaplasticcup RE: onceadaylily Oct 4, 2011 01:41 AM

                                                                                                                                                            10 pounds??? Trooper, she is!

                                                                                                                                                            I love the idea of crisping up that apple bread for the salad. How was it?

                                                                                                                                                            And welcome back, lily. :)

                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                              onceadaylily RE: inaplasticcup Oct 4, 2011 10:03 AM

                                                                                                                                                              Thanks guys. :) My SIL is a bit petite, and by seven months in, she just had baby all over her.

                                                                                                                                                              The apple bread was too moist to crisp up (if I would have baked it, that surely would not have been a problem, haha), but it mixed up well enough, and the flavor was wonderful. The bread is spicy rather than sweet, heavy on cloves. The dish really would have benefited from a tomato component, though, for a better balance. The next time I stuff peppers, I think I'll try it with cornbread, tomato and maybe that TJ's grain blend instead of rice.

                                                                                                                                                              Not sure what's for dinner tonight. We both brought nasty colds back with us, and cooking last night made me a wee bit cranky. So it might be take-out, or my new favorite standby: bagels, cream cheese, and over-easy eggs (which is especially tempting if I make some crispy shallots).

                                                                                                                                                          3. GretchenS RE: roxlet Oct 3, 2011 08:33 AM

                                                                                                                                                            For my oldster over the weekend I made duck breast (cold skillet, low heat method introduced to me by a CH to whom I am forever indebted) with the Dorie Greenspan sauce of honey, white wine vinegar, balsamic and ruby port (to which I added the juices left from supreming an orange), finished with butter. That sauce is so good you could put it on cardboard and have a good meal. However, I served it with duck, rice and lovely farmers market green beans.

                                                                                                                                                            Last night I made the ribs and greens dish linked here http://chowhound.chow.com/topics/7655... but it got in the oven too late so when the Patriots gift victory was complete it still had an hour to go and I was hungry. So, pantry tapas for dinner last night (crostini topped with Italian tuna and piquillo peppers and others topped with goat cheese and more of that leek confit), and the lovely ribs and greens tonight, I can hardly wait, it smelled heavenly! To go with, dithering between farro as Sushiqueen suggests in the link or buttermilk mashed potatoes...

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: GretchenS
                                                                                                                                                              Harters RE: GretchenS Oct 3, 2011 09:00 AM

                                                                                                                                                              I do a similiar sauce for duck (no balsamic but with Chinese 5-spice). It gets poured over sauted plums alongside the fried duck breast. A spin on the Chinese duck and plum sauce thing.

                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                LindaWhit RE: GretchenS Oct 3, 2011 09:26 AM

                                                                                                                                                                Damn, Gretchen - that duck sounds amazing! (And YAY on the Pats decisive win, right?)

                                                                                                                                                              2. LindaWhit RE: roxlet Oct 3, 2011 09:15 AM

                                                                                                                                                                Oh my. I haven't been here in a long time, it seems! I've been eating out more than I have in the past, as there's someone new in my life and he doesn't want me to cook all the time. "But I *like* to cook!" I've told him. So we're trying to trade off. :-)

                                                                                                                                                                Thursday night was OUT (a local place near me. I had a pretty damn fine bacon cheeseburger!) Friday was IN for me - just spaghetti and meat sauce, with a Bertucci's roll left from the company pizza lunch that day. Saturday was out and about, and dinner was Chinese delivered to the beau's brother's condo in the Back Bay...Peking ravs, scallion pancakes, Moo Shu pork, Mongolian Beef, and stir-fried green beans. But that was after eating lunch out with a large group of beau's brother's friends in Salem....oy - the Halloween stuff is gearing up there - stay AWAY from that city for the next 29 days! LOL

                                                                                                                                                                FINALLY - I cooked Sunday night...roast sticky chicken, sour cream mashed potatoes, and haricot verts with toasted almonds. Had made a trip to TJs, so dessert was TJ's triple gingersnaps (and a baby snifter of Licor 43 for me!)

                                                                                                                                                                I've got lots of leftovers, so I doubt much cooking this week for me. Although I'm craving a panino, so perhaps with some of the roasted chicken...we'll see.

                                                                                                                                                                13 Replies
                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                  Harters RE: LindaWhit Oct 3, 2011 10:07 AM

                                                                                                                                                                  Happy for you about the new someone.


                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    LindaWhit RE: Harters Oct 3, 2011 10:14 AM

                                                                                                                                                                    Thanks Harters! It's been rather nice (although I do miss cooking!) But he trusted me to cook in *his* kitchen last weekend, so....so far, so good. :-)

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      rabaja RE: LindaWhit Oct 3, 2011 12:00 PM

                                                                                                                                                                      Congrats on the new someone, LW! Romance and autumn go so well together, have fun!

                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                        GretchenS RE: rabaja Oct 3, 2011 12:48 PM

                                                                                                                                                                        Yes, have fun, good romance karma to you!

                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                          steve h. RE: rabaja Oct 3, 2011 01:08 PM

                                                                                                                                                                          All the best. Is he a Yankee fan?

                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                            LindaWhit RE: steve h. Oct 3, 2011 01:21 PM

                                                                                                                                                                            LOL! Highly unlikely. Actually, I think I'm more of a sports fan than he is. Although he *did* watch the Pats game yesterday while I was prepping dinner and got excited over the interception by Wilfork and almost 20 yard run back (and three Raiders attempting to pull the big guy down!). So there's hope. But Yankees? He's born and bred in the Boston area (with a brief childhood changeup to Seattle). He doesn't DARE. ;-)

                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                          roxlet RE: LindaWhit Oct 4, 2011 04:13 AM

                                                                                                                                                                          Be a diva for a bit, LW! Let someone treat YOU!

                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                            LindaWhit RE: roxlet Oct 4, 2011 10:32 AM

                                                                                                                                                                            Ahhh, I'm afraid I'm one of those that cannot help herself by *not* helping out in the kitchen, roxlet. But I suppose there will come an evening where I'm banished from the kitchen until dinner is ready. :-)

                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                        inaplasticcup RE: LindaWhit Oct 3, 2011 12:13 PM

                                                                                                                                                                        Good love and romance juju sending, LW. Enjoy, enjoy, enjoy!!! :)))

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          mariacarmen RE: LindaWhit Oct 3, 2011 11:34 PM

                                                                                                                                                                          Linda's got a boyfriend! Linda's got a boyfriend! YAY! happy days, honey, hope you enjoy and that he enjoys your fab cooking.

                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                            LindaWhit RE: mariacarmen Oct 4, 2011 10:33 AM

                                                                                                                                                                            OK, you just made me break out laughing, mc!

                                                                                                                                                                            And I haven't yet poisoned him with the two dinners I've cooked. So far, so good. :-)

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              twodales RE: mariacarmen Oct 4, 2011 02:20 PM

                                                                                                                                                                              @ Maria Carmen: OMG, you are TOO funny!

                                                                                                                                                                              1. re: twodales
                                                                                                                                                                                mariacarmen RE: twodales Oct 4, 2011 07:42 PM

                                                                                                                                                                                ( :

                                                                                                                                                                          2. linguafood RE: roxlet Oct 3, 2011 12:15 PM

                                                                                                                                                                            Got some massive first cut strip steaks that will go on our spiffy new grill. Two humongous royal trumpets will either be roasted or broiled (had these incredibly delish shrooms at Tinto this w/end and am hoping to recreate), stir-fried broccoli with a good dose of garlic & some toasted pine nuts on the side.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              roxlet RE: linguafood Oct 4, 2011 04:20 AM

                                                                                                                                                                              We had enormous steaks last night too, lingua. Ours were with a caesar salad first and a baked potato. We were suposed to have our water to the house turned off yesterday by the water company in order to verify that the pipe to the house is cracked, but the guy couldn't find the ingress by the street, so we had a reprieve. We will like not have water, or very little water through next week when half the lawn will get dug up and the pipe replaced. It will be take-out time once that happens with no water for washing up, so we really enjoyed our steaks last night!

                                                                                                                                                                            2. rabaja RE: roxlet Oct 3, 2011 12:56 PM

                                                                                                                                                                              It's grey and drizzly here, I have the oven on and am contemplating the first fire in the fireplace this evening...something warm and stewey is needed.

                                                                                                                                                                              My sister pointed out this recipe in this months Sunset:


                                                                                                                                                                              It sounds so good to me, but the method is a bit odd ball. I will probably dice the thighs and saute them with the other ingredients, then add some homemade broth later, instead of poaching the meat in stock and shredding later.

                                                                                                                                                                              Also, I think I'll use a Meyer lemon instead of the orange, and probably not as much as called for.

                                                                                                                                                                              It's almost time for warm socks and wool hats up here! And the kitten has a cold, which is heartbreaking and adorable all at once. Waiting for the antibiotics to kick in.

                                                                                                                                                                              1. steve h. RE: roxlet Oct 3, 2011 01:05 PM

                                                                                                                                                                                I've been juggling contractors since last week. Over the weekend, Deb made short ribs braised in red wine and onion soup. I'm thinking a little soup and salad for supper tonight. Short ribs plus a gorgonzola polenta might work better tomorrow. Work on the house will go on for quite some time.

                                                                                                                                                                                17 Replies
                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                  twodales RE: steve h. Oct 3, 2011 10:16 PM

                                                                                                                                                                                  Meals like that makes the slde towards Winter a whole lot less painful, Steve.

                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                    steve h. RE: twodales Oct 4, 2011 06:10 PM

                                                                                                                                                                                    Let the record show that the short ribs were very good. A good beef stock is important.

                                                                                                                                                                                    Star of the show was the gorgonzola polenta: Polenta and chicken stock were stirred and stirred over medium heat. More stock was added when the mix became tight. Much more stirring (constant, not vigorous) ensued. Thirty minutes later, the corn had absorbed enough liquid and no longer had a grainy consistency when tasted. Off the heat, the polenta mix was introduced to room-temperature gorgonzola. Stirring continued. A bit of cream was added to make things almost, but not quite, too rich. More stirring.

                                                                                                                                                                                    The ribs and strained cooking liquid were spooned over the polenta. Salt and pepper to taste.

                                                                                                                                                                                    Wine was the house red.

                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                      Rella RE: steve h. Oct 4, 2011 06:40 PM

                                                                                                                                                                                      Not authentic, and not suggesting for your recipe you shared, but there is a very good polenta on the market that cooks in 2 minutes - it is not equivalent to instant oatmeal.

                                                                                                                                                                                      Also, less work also, when one has other things to do, have you ever baked polenta. Quite good. There are recipes for thin, medium and thick done in the oven. I believe you stir it once half-way through.

                                                                                                                                                                                      I know, I know -- one has to get one's hand in the dough :-))

                                                                                                                                                                                      1. re: Rella
                                                                                                                                                                                        steve h. RE: Rella Oct 4, 2011 06:56 PM

                                                                                                                                                                                        Sounds like I would have way too much time on my hands with the near-instant stuff. ;-)

                                                                                                                                                                                        On a different tack, I'm looking forward to pan frying the leftover polenta. Powerful stuff.

                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                          gembellina RE: steve h. Oct 5, 2011 02:42 AM

                                                                                                                                                                                          Sounds great! Had my first foray into polenta at the weekend and was left with a nasty set of blistery burns where it erupted all over my hand (and my face and chest, but thankfully it had cooled during its flight!) but I'm not cowed and I think I'll steal your recipe to have another go :)

                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                        twodales RE: steve h. Oct 4, 2011 08:03 PM

                                                                                                                                                                                        Steve: I want to say your description was very seductive but Deb might get upset with me. So how about I say, it drew me in like a good novel.

                                                                                                                                                                                        Gor-gon-zola and cream? Oh my...

                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                          steve h. RE: twodales Oct 5, 2011 12:22 PM

                                                                                                                                                                                          A good glass of red wine facilitates the process.

                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                      inaplasticcup RE: steve h. Oct 4, 2011 01:43 AM

                                                                                                                                                                                      Is it just red wine and onion soup, steve? That sounds like something my kid might like - he loves soup mixes.

                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                        steve h. RE: inaplasticcup Oct 4, 2011 12:21 PM

                                                                                                                                                                                        Soup Mix Recipe
                                                                                                                                                                                        (cribbed from Bon Appetit)

                                                                                                                                                                                        • beef short ribs
                                                                                                                                                                                        •tomato paste
                                                                                                                                                                                        •bottle of red wine (a Sangiovese, of course)
                                                                                                                                                                                        •fresh parsley
                                                                                                                                                                                        •fresh thyme
                                                                                                                                                                                        •fresh oregano
                                                                                                                                                                                        •fresh rosemary
                                                                                                                                                                                        •dried bay leaves
                                                                                                                                                                                        • a HEAD of garlic (cut lengthwise)
                                                                                                                                                                                        •beef stock

                                                                                                                                                                                        Ribs were seasoned with salt and pepper and browned in our large Dutch oven, removed and then set aside. Onions, carrots, celery were added to the Dutch and browned for five minutes or so. Flour and tomato paste were added and cooked a bit. Wine was then added and ribs returned to the mix. Things were brought to a boil, heat lowered to a simmer until the wine reduced by half. Herbs were tossed in along with the HEAD of garlic (did I mention GARLIC?). Stock was added and things were brought back to a boil. Dutch oven was covered and transferred to a 350 oven for two and a half hours.

                                                                                                                                                                                        Dutch oven was pulled from the Bosch at the peak of short rib perfection (the bone would slide from the rib), meat set aside, sauce strained, fat banished. Meat and sauce were rejoined and the heavy-as-hell Le Creuset sentenced to the coolerator.

                                                                                                                                                                                        And that, in a nutshell, is our soup mix. So easy a child can do it (provided the child's mom can grow fresh herbs in fertile, sunny Southern California). Goes great over gorgonzola polenta. Red wine (Italian) is a good idea.

                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                          inaplasticcup RE: steve h. Oct 4, 2011 12:40 PM

                                                                                                                                                                                          LMAO. The part about having a mom who can grow fresh herbs in sunny, fertile So Cal is precisely why my child WON'T be able to make this recipe!!!

                                                                                                                                                                                          At least not til I buy the stuff.

                                                                                                                                                                                          Thanks for the recipe!

                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                            steve h. RE: inaplasticcup Oct 4, 2011 12:57 PM

                                                                                                                                                                                            Howdy ina,
                                                                                                                                                                                            You really need to work on that garden thing. The recipe is simple: the right soil (rip out the old stuff and put good stuff in); the right light (houses have four sides, figure out what works where); the right amount of water; and the right plant/veggie food. That's all there is to it. Give it a shot, get the kid involved, have too much fun. Post your garden shots along with your stunning supper portraits.

                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                              inaplasticcup RE: steve h. Oct 4, 2011 01:17 PM

                                                                                                                                                                                              Hahahahahahaha. AHAHAHAHAHAAAAAAAA!!!

                                                                                                                                                                                              steve, steve. Ye of too much faith... (see mint below)

                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                steve h. RE: inaplasticcup Oct 4, 2011 01:43 PM

                                                                                                                                                                                                so, uh, which one(s) of the four simple rules I mentioned above would have saved the mint?

                                                                                                                                                                                                You could be kicking back, drinking mint juleps this time next spring.

                                                                                                                                                                                                as an aside, bibimbap is infinitely more complex.

                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                  inaplasticcup RE: steve h. Oct 4, 2011 01:46 PM

                                                                                                                                                                                                  LOL. So true, so true. Well, I am giving a go at a small pot of English Daisies from seed at the moment at my daughter's request, so if those aren't a total bust, I may find the encouragement to plant more edible matter. :)

                                                                                                                                                                                                2. re: inaplasticcup
                                                                                                                                                                                                  twodales RE: inaplasticcup Oct 4, 2011 03:02 PM

                                                                                                                                                                                                  Um, I have to rip the mint out of my herb garden or it will take over everything. Maybe that CA sun is just too much?

                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                    inaplasticcup RE: twodales Oct 4, 2011 03:08 PM

                                                                                                                                                                                                    It actually doesn't get that much sun because it's situated between a boxwood and a hibiscus. I remember the mint in my parents' yard going nuts, too, but no such luck for me!

                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                      roxlet RE: twodales Oct 4, 2011 03:33 PM

                                                                                                                                                                                                      That happens everywhere, twodales, even here in the northeast. If you definitely want to plant it, plant it in a pot to contain its desire to spread. It's very invasive.

                                                                                                                                                                                        2. JEN10 RE: roxlet Oct 3, 2011 01:48 PM

                                                                                                                                                                                          Slow roasting some baby back ribs that have a nice rub on them, I wil slather with my BBQ sauce toward the end. I made this nice grilled summer squash salad last night with honey, lemon, dijon, mint, parsley, and EVOO, I am going to add a tomato to the left overs for a side. Then I will fry up some green tomatoes to finish it all off.

                                                                                                                                                                                          1. biondanonima RE: roxlet Oct 3, 2011 02:35 PM

                                                                                                                                                                                            I was planning on doing the rabbit with fennel from this month's COTM, but I just realized the meat is supposed to marinate overnight. So, that will be tomorrow's dinner, along with a side of pasta with white beans, lemon and capers. Tonight will be a simple grilled flank steak and whatever vegetable looks best at the store - hopefully Brussels sprouts, I haven't had any in ages! Maybe a sweet potato as well.

                                                                                                                                                                                            1. BananaBirkLarsen RE: roxlet Oct 3, 2011 06:46 PM

                                                                                                                                                                                              The original idea was ginger beef rice bowls, but when I went to get the rice out of the cupboard, I realised there was barely enough for one person (and two of us had to eat it). So I ended up making ginger beef noodle bowls with mushrooms, broccoli, carrots and baby bok choy. Nothing fancy, but quite tasty.

                                                                                                                                                                                              1. inaplasticcup RE: roxlet Oct 3, 2011 06:53 PM

                                                                                                                                                                                                Tandoori Chicken with Aloo Gobi and Cucumber Jalapeno Raita...

                                                                                                                                                                                                Gently boiled then simmered and reduced the yogurt marinade with a little oil and water to make a sauce.

                                                                                                                                                                                                Washed down with more Lagunitas IPA. Food coma.

                                                                                                                                                                                                1. r
                                                                                                                                                                                                  Rella RE: roxlet Oct 3, 2011 09:05 PM

                                                                                                                                                                                                  An all you can eat romaine salad with baked chicken breast, tomatoes and peppers.

                                                                                                                                                                                                  An all you can eat apple crostata - spouse and I ate one crostata, then ate half of another.

                                                                                                                                                                                                  Cheese & a glass of wine.

                                                                                                                                                                                                  Used the heated oven to bake a pumpkin to make something with pumpkin tomorrow.

                                                                                                                                                                                                  Took a Tums.

                                                                                                                                                                                                  1. twodales RE: roxlet Oct 3, 2011 10:22 PM

                                                                                                                                                                                                    Tonight turned out to be veggie night as the college brat came home for the evening. I tried two Giada veggie recipes: Penne with oven roasted veggies, fontina & mozzarella and Brown rice, lentil, goat cheese filling wrapped up in swiss chard leaves and baked with marinara and parmesan. Salad and ciabatta on the side. All in all not bad. I especially liked the second dish. Sour cream topped cheese cake for afters.

                                                                                                                                                                                                    1. mariacarmen RE: roxlet Oct 3, 2011 11:23 PM

                                                                                                                                                                                                      worked really late tonight, came home to a bowl of kimchi rice with a fried egg on top, and a yummy peanut sauce cabbage slaw alongside. Exactly what i needed/wanted. My BF is the best.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        inaplasticcup RE: mariacarmen Oct 4, 2011 01:45 AM

                                                                                                                                                                                                        With a fried egg, too. Even better!

                                                                                                                                                                                                      2. TheHuntress RE: roxlet Oct 4, 2011 01:23 AM

                                                                                                                                                                                                        Soooo, it has been a while since I cooked anything that wasn't just hastily thrown together - this has meant reading WTF with complete envy and being unable to post something delicious. Thankfully I can change this now as I got all excited the other day when I went to my favourite green grocer that is no longer near where I live and I spied some beautiful purple heirloom carrots. I bundled my bounty home and wondered what to do now? Making the most of the last of the coolish weather we will have for a long time I have just browned off some beef cheeks and popped them into the oven to braise. My beautiful carrots will accompany said beef cheeks along with some kale that was on sale at my butchers. Kale is VERY uncommon around here and I've never cooked it before, but I've read a few CH threads and am pretty confident I can't screw it up. Now, the hard part is waiting for dinner...

                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                        1. re: TheHuntress
                                                                                                                                                                                                          inaplasticcup RE: TheHuntress Oct 4, 2011 01:47 AM

                                                                                                                                                                                                          Huntress, how are the purple ones different in flavor from the orange ones?

                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                            TheHuntress RE: inaplasticcup Oct 4, 2011 02:01 AM

                                                                                                                                                                                                            I'm not so sure, but they look so pretty! LOL I'm lead to believe that the purple carrots are somewhat sweeter than the ordinary orange variety we find in supermarkets and some say they taste 'earthier' as well. I'll post back when I've tasted them.

                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                              TheHuntress RE: inaplasticcup Oct 4, 2011 04:37 AM

                                                                                                                                                                                                              Ok, the purple carrots are definitely earthier and in my opinion less 'sugary' sweet than the orange ones. Which for me is perfect, I like my vegetables to taste the way they should be, not bred to contain extra sweetness.

                                                                                                                                                                                                              All in all dinner was completely delicious tonight - the beef cheeks were so gelatinous and BEEFY. Oh, so good!

                                                                                                                                                                                                              1. re: TheHuntress
                                                                                                                                                                                                                inaplasticcup RE: TheHuntress Oct 4, 2011 07:17 AM

                                                                                                                                                                                                                Thanks for reporting back. Beef cheeks are marvelous, aren't they?

                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                  Harters RE: inaplasticcup Oct 4, 2011 07:26 AM

                                                                                                                                                                                                                  But not as good as pig's cheeks

                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                    inaplasticcup RE: Harters Oct 4, 2011 07:31 AM

                                                                                                                                                                                                                    Well few other meat things are as good as their porcine counterparts, Harters. ;)

                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                      Harters RE: inaplasticcup Oct 4, 2011 08:15 AM

                                                                                                                                                                                                                      Here's the recipe I use (although I cut down the 200ml of honey to a couple of tablespoons)


                                                                                                                                                                                                                      And such a cheap dish.

                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                        inaplasticcup RE: Harters Oct 4, 2011 09:14 AM

                                                                                                                                                                                                                        Oh, dear. With apples no less. This sounds delicious. Thank you for sharing!

                                                                                                                                                                                                                        Now to find me some piggy cheeks... (It's much easier to find cow ones round here...)

                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                          TheHuntress RE: Harters Oct 5, 2011 02:09 AM

                                                                                                                                                                                                                          Guess what's for dinner next week? :)

                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                            gembellina RE: Harters Oct 5, 2011 02:47 AM

                                                                                                                                                                                                                            That's gone in the recipe box, yum!

                                                                                                                                                                                                                            1. re: gembellina
                                                                                                                                                                                                                              Harters RE: gembellina Oct 5, 2011 03:57 AM

                                                                                                                                                                                                                              For gem and any other UK readers, the only place I've routinely found pig cheeks is Morrisons. The more upmarket supermarkets don't seem to stock them at all. Last time I bought - cheap as chips at three quid for four (two each is about right).

                                                                                                                                                                                                              2. s
                                                                                                                                                                                                                suburban_mom RE: roxlet Oct 4, 2011 07:41 AM

                                                                                                                                                                                                                Last night was a quicky meal of tacos with fixings, store bought shells, and leftover pinto beans. My 2 boys ate 15 tacos.

                                                                                                                                                                                                                Tonight: easy chicken masala (epicurious recipe) made with just legs (because that is what everyone in my family fights over), basmati rice, and roasted cauliflower, carrots and broccoli.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: suburban_mom
                                                                                                                                                                                                                  twodales RE: suburban_mom Oct 4, 2011 08:01 AM

                                                                                                                                                                                                                  15 tacos! Wow.

                                                                                                                                                                                                                  1. re: suburban_mom
                                                                                                                                                                                                                    mariacarmen RE: suburban_mom Oct 4, 2011 12:41 PM

                                                                                                                                                                                                                    maybe they were honoring, a day early, NATIONAL TACO DAY??? TODAY!! we'll be doing our share tonight.

                                                                                                                                                                                                                  2. peasantpalate RE: roxlet Oct 4, 2011 07:47 AM

                                                                                                                                                                                                                    Tonight's dinner will be some Indian spiced pork chops that have been marinating overnight. Although, I'm not sure what would make a great side dish to go with them.

                                                                                                                                                                                                                    1. BananaBirkLarsen RE: roxlet Oct 4, 2011 09:20 AM

                                                                                                                                                                                                                      I've been really into the crockpot recently, perhaps because it is finally getting a bit cooler (it's overcast today!) so tonight will be crockpot pot roast, with carrots, mushrooms, onions and a coffee gravy. I was planning on walking to the store for potatoes later, but a half-bag of polenta was singing to me from the cupboard this morning. We shall see, we shall see what ends up being my starchy side dish.

                                                                                                                                                                                                                      1. JungMann RE: roxlet Oct 4, 2011 01:20 PM

                                                                                                                                                                                                                        The NY Chow Report segment I filmed a couple weeks ago with a very gracious Chow.com editor has just hit the Digest section, so we are doing a similar meal at home to celebrate this little culinary debut. First up is a cheese spread made with cheddar, mayonnaise, Worcestershire, onions and a generous helping of the bhut jolokia hot sauce I made a few weeks ago. There’ll be ajvar, bread and coriander pickled okra to match. For mains we’re doing eggplant parm meets croque madame: roast eggplant with a spicy Middle Eastern tomato sauce on thick-cut bread with mozzarella and béchamel. Dessert will be Tums, or bitters and soda if I’m lucky.

                                                                                                                                                                                                                        17 Replies
                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                          inaplasticcup RE: JungMann Oct 4, 2011 01:26 PM

                                                                                                                                                                                                                          JM, you're a SUPERSTAAHHH!!!


                                                                                                                                                                                                                          This is too cool. :) (And also, nice suit.)

                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                            onceadaylily RE: JungMann Oct 4, 2011 01:57 PM

                                                                                                                                                                                                                            Congratulations, JM. That was really cool. And, yeah, digging the suit. I'm going to have to try that cheese spread the next time we have people over, and steal that eggplant for myself one night soon. Your meal sounds wonderful.

                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                              linguafood RE: JungMann Oct 4, 2011 02:34 PM

                                                                                                                                                                                                                              That beer cheese spread sounds and looks incredible! And so does your dinner!!

                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                JungMann RE: linguafood Oct 4, 2011 05:11 PM

                                                                                                                                                                                                                                The beer cheese is seriously addictive. Subbing beer for mayo makes it almost a "light" pimento cheese. At least that's what I tell myself.

                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                  twodales RE: JungMann Oct 4, 2011 08:06 PM

                                                                                                                                                                                                                                  I've never liked the mayo in pimento cheese, just too greasy for me. BTW Loved the segment and I too loved the suit.

                                                                                                                                                                                                                              2. re: JungMann
                                                                                                                                                                                                                                BabsW RE: JungMann Oct 4, 2011 03:36 PM

                                                                                                                                                                                                                                Great segment, JM! And here's a 3rd vote for the suit, and that segment inspired me to whip up a cheese spread with mayo, super-sharp NY state cheddar, Worcestershire and sriracha.

                                                                                                                                                                                                                                My dinner is that on crostini. Works for me. :D

                                                                                                                                                                                                                                1. re: BabsW
                                                                                                                                                                                                                                  JungMann RE: BabsW Oct 4, 2011 05:15 PM

                                                                                                                                                                                                                                  Babs, I make a very similar cheese spread to yours but with scallions for some color. Very tasty. And thanks all for the compliments on the jacket. We New Yorkers like to make an impression (plus I just came from work).

                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                    mariacarmen RE: JungMann Oct 4, 2011 07:48 PM

                                                                                                                                                                                                                                    Hot-cha! Quite the dashing figure you cut! that cheese spread, and the soup, sound fabulous. i'm going to have to make that for one of our late night cocktail binges. How'd you get that gig, JM? and boy, are you even younger than i thought! ( :

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      JungMann RE: mariacarmen Oct 5, 2011 07:08 AM

                                                                                                                                                                                                                                      A chow.com editor was scouring the board for new recommendations when she hit upon my post on this spot. She was kind enough to invite me along when she went to visit, not to mention share her tomato soup with me. Posting on CH has its perks.

                                                                                                                                                                                                                                      I assume it's the antioxidants in all that beer and Sriracha that keeps me looking young, not to mention the heritage of my cooking. As a friend remarked to me on my birthday: being Asian and Arab has its perks. Your skin doesn't age, and if it does, sandstorms are a great exfoliant.

                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                        mariacarmen RE: JungMann Oct 5, 2011 12:03 PM

                                                                                                                                                                                                                                        hmmm... wonder if gin has the same effects... retroactively, of course.

                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                          rabaja RE: mariacarmen Oct 5, 2011 12:05 PM

                                                                                                                                                                                                                                          Here's hoping!

                                                                                                                                                                                                                                    2. re: JungMann
                                                                                                                                                                                                                                      BabsW RE: JungMann Oct 5, 2011 01:58 AM

                                                                                                                                                                                                                                      I thought about tossing in some chives, but when I pulled them out of the fridge, saw that they'd gone over to the Dark Side. It was still unbelievably delicious. Sriracha is one of my favorites, I don'r care of people say it's over-hyped and too trendy. I love the stuff.

                                                                                                                                                                                                                                      1. re: BabsW
                                                                                                                                                                                                                                        BabsW RE: BabsW Oct 5, 2011 02:28 AM

                                                                                                                                                                                                                                        Oh wow, you know what's good? Taking that leftover cheese spread and using it as a filling for an omelette. I tossed some chopped tomato in there as well. WOW.

                                                                                                                                                                                                                                        I think it would also make a great spread for a BLT sandwich.

                                                                                                                                                                                                                                  2. re: JungMann
                                                                                                                                                                                                                                    Rella RE: JungMann Oct 5, 2011 05:44 AM

                                                                                                                                                                                                                                    Is this available to see somehow? I'm not sure how to navigate to it on Chowhound. (I don't subscribe to a Digest Section, though.)

                                                                                                                                                                                                                                    1. re: Rella
                                                                                                                                                                                                                                      inaplasticcup RE: Rella Oct 5, 2011 06:41 AM

                                                                                                                                                                                                                                      Here you go, Rella. :)


                                                                                                                                                                                                                                      1. re: Rella
                                                                                                                                                                                                                                        JungMann RE: Rella Oct 5, 2011 07:13 AM


                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                          rabaja RE: JungMann Oct 5, 2011 07:55 AM

                                                                                                                                                                                                                                          Thanks for the link, what a cute spot. You are too modest JM.
                                                                                                                                                                                                                                          This made me want to go to NYC immediately.

                                                                                                                                                                                                                                    2. linguafood RE: roxlet Oct 4, 2011 02:41 PM

                                                                                                                                                                                                                                      As per this thread here: http://chowhound.chow.com/topics/810641 ...

                                                                                                                                                                                                                                      I am following the stir-fry suggestion (it will be a spicy one): strip steak is sliced thinly and currently marinating in maggi sauce, Worcestershire, soy sauce, rice vinegar, a few drops of sesame oil, five spice, garlic, crushed Thai pepper, and ginger.

                                                                                                                                                                                                                                      The half green pepper, fennel bulb and king trumpet mushroom are all sliced, the eggplant was briefly nuked & sliced, and the scallop noodles are waiting to get all floppy in water once dinner time rolls around -- which is not for another couple hours. The three smallish tomatoes are still laying around on the counter, not sure yet if I'll add them as well.

                                                                                                                                                                                                                                      Scallions & mint on top.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                        linguafood RE: linguafood Oct 4, 2011 04:56 PM

                                                                                                                                                                                                                                        Despite the fact that it's all rather on the brown side, it was quite tasty. In fact so tasty, I had thirds.


                                                                                                                                                                                                                                      2. roxlet RE: roxlet Oct 4, 2011 03:35 PM

                                                                                                                                                                                                                                        Having gotten another reprieve from having the water shut off, I am quickly putting together grilled chicken and some of my quickly-turning-brown pesto. It's just us, so I don't care so much since it tastes good anyway.

                                                                                                                                                                                                                                        1. weezieduzzit RE: roxlet Oct 4, 2011 04:25 PM

                                                                                                                                                                                                                                          Finally some cooler nights to make warm cozy dinners!

                                                                                                                                                                                                                                          Tonight, at the request of the honey, will be Czech gulas with bread dumplings, sauerkraut, and sour cream with a sprinkle of paprika on top. Lots of dumplings, he loves 'em. I'm thinking a simple braised kale will fill the green requirement.

                                                                                                                                                                                                                                          I've been simmering pinto beans with ham hocks and making chicken stock all day. The house smells soooooo good!

                                                                                                                                                                                                                                          1. inaplasticcup RE: roxlet Oct 4, 2011 06:08 PM

                                                                                                                                                                                                                                            Made THE mariacarmen pernil with a couple of slight modifications to use up a surplus of citrus. Fried platanos maduros and and avocado pico de gallo on the side.

                                                                                                                                                                                                                                            So very delicious. All were extremely happy with the meal.

                                                                                                                                                                                                                                            Thanks, mc! :)

                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                              mariacarmen RE: inaplasticcup Oct 4, 2011 07:29 PM

                                                                                                                                                                                                                                              you certainly outdid yourself, and improved on the recipe a hundred-fold! (wasn't my recipe, tho, to give credit - i googled it and it became my favorite.) scrumptious!

                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                BabsW RE: inaplasticcup Oct 5, 2011 02:00 AM

                                                                                                                                                                                                                                                Those pictures are drool-inducing!

                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                  GretchenS RE: inaplasticcup Oct 5, 2011 07:49 AM

                                                                                                                                                                                                                                                  Gorgeous, gorgeous photos, Ina. Looks like a fabulous meal!

                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                    inaplasticcup RE: GretchenS Oct 5, 2011 08:30 AM

                                                                                                                                                                                                                                                    Thank you, ladies! It is hard to go wrong with a bone in, skin on piece of pig. :)

                                                                                                                                                                                                                                                2. mariacarmen RE: roxlet Oct 4, 2011 07:25 PM

                                                                                                                                                                                                                                                  Kimchi pork tacos made from my leftover kimchi pork butt, with a curtido the BF threw together, and a salad of diced tomatoes and queso fresco. Good National Taco Day fare! fuzzy picture doesn't do the taco justice, but i had to give the BF props....

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                    BabsW RE: mariacarmen Oct 5, 2011 01:59 AM

                                                                                                                                                                                                                                                    I do love the sound of kimchi pork tacos. Wow. :9

                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                      inaplasticcup RE: mariacarmen Oct 5, 2011 12:36 PM

                                                                                                                                                                                                                                                      What a great fusion of Asia and Latin flavors on that plate. Nice job, BF. :)

                                                                                                                                                                                                                                                    2. twodales RE: roxlet Oct 4, 2011 08:24 PM

                                                                                                                                                                                                                                                      I made a pot of Anna Nanni's ragu from Saveur to use later this week. Maybe as part of the green lasagna. It smells fab.

                                                                                                                                                                                                                                                      Tonight's dinner was flounder meunière and a salad for me. Fish, minted peas and some rice for the dh. Oh and some trifle to use up homemade poundcake and some berries. Trifle made with custard, sherry and real whipped cream of course. If I had to force fish on his Lord & Master, at least he got a nice pudding out of the evening.

                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                                                                                        mariacarmen RE: twodales Oct 4, 2011 09:23 PM

                                                                                                                                                                                                                                                        force flounder meunière on me anytime!

                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          twodales RE: mariacarmen Oct 4, 2011 10:03 PM

                                                                                                                                                                                                                                                          He's just not a big fish lover!

                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                            mariacarmen RE: twodales Oct 4, 2011 11:29 PM

                                                                                                                                                                                                                                                            mine either. drat him.

                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              Berheenia RE: mariacarmen Oct 5, 2011 04:14 AM

                                                                                                                                                                                                                                                              Mine three! Maybe we could start a club- the fish haters wives club. At least mine will eat oysters at a wine bar...,

                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                mariacarmen RE: Berheenia Oct 5, 2011 07:54 AM

                                                                                                                                                                                                                                                                yeah, mine will eat oysters, and occasionally sushi, but mostly hates cooked fish. go figure.

                                                                                                                                                                                                                                                      2. rabaja RE: roxlet Oct 5, 2011 08:03 AM

                                                                                                                                                                                                                                                        Chicken soup!
                                                                                                                                                                                                                                                        First chicken soup of many, many that I will make this fall and winter.
                                                                                                                                                                                                                                                        I am in the middle of wedding dessert production for my cousins wedding this Saturday (she asked me to do her cake, which I politely declined, explaining I don't have the patience for that kind of work. But hey, let me make you 700 pieces of assorted desserts instead! Because I am a genius. Just let me live to see Sunday.).
                                                                                                                                                                                                                                                        Anyway, this soup, which I pulled out of my tuckish at 8pm last night should save me this week. Sauteed onion, carrots and chard, with bay, arbol and thyme, roasted tomatoes and diced, roasted chicken thighs. A cup of bulgur for staying power and the remnants of a bag of corn.
                                                                                                                                                                                                                                                        It was good last night with a glass of vino and I look forward to reaching for it tomorrow night and probably again on Friday.

                                                                                                                                                                                                                                                        Tonight, work event in SF. I hope they feed me.

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                                                                          mariacarmen RE: rabaja Oct 5, 2011 12:16 PM

                                                                                                                                                                                                                                                          jeez rabaja - 700 pieces of DIFFERENT desserts? wow. i mean, i know there are probably a few different kinds, repeated to make 700. but still. you are a miracle worker, is what you are!

                                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                                            GretchenS RE: rabaja Oct 5, 2011 12:25 PM

                                                                                                                                                                                                                                                            rabaja, at what point did you think "who said they'd make 700 desserts, that could not have been ME!"? wowser.

                                                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                                                              inaplasticcup RE: rabaja Oct 5, 2011 12:38 PM

                                                                                                                                                                                                                                                              You are such a very nice human being to offer that up, rabaja. My mind is boggling...

                                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                                rabaja RE: rabaja Oct 6, 2011 04:46 PM

                                                                                                                                                                                                                                                                Thanks, ladies. It is a labor of love, but she's family.
                                                                                                                                                                                                                                                                It sounds a lot worse to say 700, but it's like, 200 cupcakes, 200 lemon meringue tartlets, 190 ice cream sandwiches and 300 macarons, so not as bad as it sounds. Or is it?

                                                                                                                                                                                                                                                              2. mariacarmen RE: roxlet Oct 5, 2011 12:07 PM

                                                                                                                                                                                                                                                                had some unused bones with some raw meat on them leftover from the kimchi pork roast, so i made a pork stock with that and some onion and cilantro. strained the broth, soaked some black beans, which will go into the porky stock, with some lemon juice, sriracha, maybe some kale and/or more cilantro.... not sure what else... the boiled pork bits are going into a sandwich today for lunch - mixed with a basil mayo i made over the weekend.

                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                  GretchenS RE: mariacarmen Oct 5, 2011 12:23 PM

                                                                                                                                                                                                                                                                  Mmm, more piggy goodness. I just lately realized how porkcentric my cooking is but I think you run me a close second mc if you don't actually outdo me! Ina too... :)

                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                    inaplasticcup RE: GretchenS Oct 5, 2011 12:41 PM

                                                                                                                                                                                                                                                                    LOL. I think I'm gonna outdo you tonight. And then I won't want pig for a while. Hard to imagine, I know...

                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                      mariacarmen RE: GretchenS Oct 5, 2011 01:23 PM

                                                                                                                                                                                                                                                                      yup. My name is Mariacarmen, and I'm a pigaholic.

                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                      inaplasticcup RE: mariacarmen Oct 5, 2011 12:40 PM

                                                                                                                                                                                                                                                                      Super creative use of the leftovers, mc. We're pork again tonight too because I shaved off a piece of that pernil for another meal and didn't want to bother to freeze and defrost again. Between the shoulder and the bacon, I will be porked out for a while after tonight. :|

                                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                                        mariacarmen RE: inaplasticcup Oct 5, 2011 01:25 PM

                                                                                                                                                                                                                                                                        Tonight i'm going out for vietnamese - and i'm pretty sure if i see pork on the menu, it'll be on my plate. (i love the grilled pork over vermicelli noodles? can't remember what that's called.)

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          inaplasticcup RE: mariacarmen Oct 5, 2011 01:27 PM

                                                                                                                                                                                                                                                                          It's called bun. (Pronounced boohn.) And I love that stuff too. :)

                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                            mariacarmen RE: inaplasticcup Oct 6, 2011 07:51 AM

                                                                                                                                                                                                                                                                            but the whole dish? bun thit nuong - just googled it.
                                                                                                                                                                                                                                                                            didn't have any at the resto last night, but my god it was one of the best vietnamese places i've been to. even having lived in little saigon for all those years!

                                                                                                                                                                                                                                                                    3. onceadaylily RE: roxlet Oct 5, 2011 12:40 PM

                                                                                                                                                                                                                                                                      Dinner will be quick and easy, as my man will likely only be awake a short time after he comes home. A spicy sweet potato hash, with green peppers, onions, and cilantro, served with over-easy eggs and toasted french bread. I'm enjoying the bread machine, but isn't this supposed to be cheaper? I had to buy five-buck bread flour, I'm almost out of yeast already, and I still have to pick up some dry milk. Hmmph.

                                                                                                                                                                                                                                                                      After my tired guy passes out, I am finally going to make ravioli. My schedule got too sticky last week, and I put it off. I've already made the ricotta, and prepared the spinach, so I am committed. I can make the dough, oil up the pasta machine, finish the filling, roll it out, and get these assembled and frozen (thank you, rabaja) without too much trouble. Right? Right.

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                                                        twodales RE: onceadaylily Oct 5, 2011 02:46 PM

                                                                                                                                                                                                                                                                        I am definitely making spinach lasagna this week. The ragu is done so now I just need to make the spinach pasta. Not hard, just time consuming with having to roll each piece "x" number of times. I do need to make the bechamel but that's easy enough. Then of course putting it together, also easy once everything else is made.
                                                                                                                                                                                                                                                                        It is so worth it though and a friend gave me a nice Antinori chianti for my birthday last week so that will be a perfect match. A nice salad and it's buonissima!

                                                                                                                                                                                                                                                                        Tonight it's chicken with some peach salsa, some leftover whipped potatoes and some broccoli. Easy because I have a lot of organizing to do this evening. Have a great night my peeps!

                                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                                          onceadaylily RE: twodales Oct 5, 2011 03:38 PM

                                                                                                                                                                                                                                                                          Spinach pasta is on my list. I always include spinach in my lasagna, but never thought of just using sheets of spinach pasta. I'll bet that is just gorgeous. I'd love your pasta recipe whenever you have the time.

                                                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                                                            twodales RE: onceadaylily Oct 6, 2011 09:09 PM


                                                                                                                                                                                                                                                                            OK so here is what I did with the pasta tonight. First I cooked about 4 oz of salad spinach. Squeezed the heck out of it. You can either chop it finely at this point if you are make your pasta by hand OR toss it into a food processor with the 2 eggs when you are ready to do so.

                                                                                                                                                                                                                                                                            You need about a 1 cup and a half of flour and maybe 1/8-1/4 t salt or to taste. I mixed the salt and flour in a food processor and then added the eggs and spinach. I had doubled the recipe to make extra pasta so it was easier to use the processor. That's it really. I have an Atlas hand turned roller. It's tedious but it works. I found that setting 5 is the thinnest I wanted to go. (There is one more setting if I wanted it thinner. ) You can trim them neatly but it isn't necessary. You can easily do a more free-form layering, no problem. I par-boiled each sheet for a few minutes. Not sure if this is necessary but I only baked it a short while and wanted to make sure it was cooked. I layered the pasta with a mixture of a bechamel and the bolognese. Sprinkling each layer with a good bit of parmesan. I did about 6 layers. Topped with the sauce mixture and more parmesan. Dot with a little butter if you wish.

                                                                                                                                                                                                                                                                            It is a lot of work but it is really good. It's much lighter than traditional ricotta and mozzarella lasagna and I have grown to like it better. My husband even asked for seconds. He rarely does that as he is a very disciplined eater. That's how he keeps his boyish figure. ; ). Any questions? Just ask.

                                                                                                                                                                                                                                                                            FYI: The sauce is Anna Nanni's from the Saveur web site. Bechamel was 2 T butter and 1 1/2 T flour. 1/8 t salt. Add one cup of milk.

                                                                                                                                                                                                                                                                            1. re: twodales
                                                                                                                                                                                                                                                                              Rella RE: twodales Oct 7, 2011 05:30 AM

                                                                                                                                                                                                                                                                              What a formula! When you say 'much lighter than the traditional...," are you referring to 'the ricotta and mozzarella' in place of bechamel being lighter?

                                                                                                                                                                                                                                                                              Or When you say 'much lighter than the traditional...," are you referring to the homemade pasta being lighter than the normal dried pasta?

                                                                                                                                                                                                                                                                              Or both? :-))

                                                                                                                                                                                                                                                                              Also: I seem to recall discussions of whether to use 'bechamel' WITH bolognese/meat sauce elsewhere (and between DH and me.) Do you know anything about this?

                                                                                                                                                                                                                                                                              1. re: Rella
                                                                                                                                                                                                                                                                                twodales RE: Rella Oct 7, 2011 07:32 AM

                                                                                                                                                                                                                                                                                Hi Rella: I am saying both. Believe me, I am a fan of melted mozzarella goodness but there is something about the simplicity of this recipe that is very appealing. It's not as tomato saucy or cheesy. It really is about the fresh pasta and the meatiness/creaminess of the sauces. I broke out the good parmesan for this too. Something with real flavor.

                                                                                                                                                                                                                                                                              2. re: twodales
                                                                                                                                                                                                                                                                                onceadaylily RE: twodales Oct 7, 2011 06:25 AM

                                                                                                                                                                                                                                                                                Thanks, twodales. There was another recipe for spinach pasta out there that called for using the water from the spinach to make the dough, but I wanted the spinach *in* the dough. Your recipe looks perfect. I might use the dough as a fettuccine the first time around. I was stupidly entranced by my cutter last night. ;) But, trust me, it is only a matter of time before the boyfriend remembers that it's cool enough for lasagna. He hounds me relentlessly for it in the winter. And your variation is very appealing.

                                                                                                                                                                                                                                                                                Rella, I think TD is saying that her recipe is lighter since it does *not* use ricotta or mozzarella, just layers of bechamel, bolognese, pasta, and parmesan. And I've seen bechamel used with bolognese in a few other recipes, but just when the pasta stuffed (like cannelloni).

                                                                                                                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                                                                                                                  twodales RE: onceadaylily Oct 7, 2011 07:46 AM

                                                                                                                                                                                                                                                                                  Hi Lily: I made extra dough last night but never finished rolling it all out as I concentrated on getting dinner on the table. Today I hope to finish rolling it out and cutting it by hand if I can't find my fettucine cutter for the Atlas. I also have a small motor somewhere that frees up one hand and that makes the whole activity move along quicker too.

                                                                                                                                                                                                                                                                                  I have really taken 3 recipes and put them together to make this dish. It is only the second time I have made it and it turned out just as well this time. I'm still experimenting here & I might try not par-boiling for example. Making the pasta is the time consuming part, all the folding and rolling. I also wanted to say that the sauce is not as tomatoey as what I am used to. Definitely more meaty but you only use thin layers of the sauce so there may be less sauce used overall. One more note if you try the Anna Nanni sauce: I did not whiz up the tomatoes in a blender but chose to use the Hunt's petite diced as that is what I had on hand. You guys might know this but using the bechamel is a more Northern Italian option. I live in Chicago where there are a lot of Southern Italian immigrants so I am used to more of the "red-sauce" or "gravy" kind of cooking so this is really a new and nice change for me. I should mention that I had gotten a nice Antinori chianti from someone for my birthday and we cracked it open last night. It was lovely and went so well : Lasagna, salad, ciabatta for the man and a beautiful chianti.

                                                                                                                                                                                                                                                                        2. r
                                                                                                                                                                                                                                                                          Rella RE: roxlet Oct 5, 2011 04:17 PM

                                                                                                                                                                                                                                                                          Since I became a member of EYB, I found my first recipe from Restaurant Favorites at Home, a Pumpkin Risotto. Yesterday I baked pumpkin and made the pumpkin broth. Today, I cut up more pumpkin for use in the risotto.

                                                                                                                                                                                                                                                                          The book says that it is adapted from Union Square Cafe, NY, NY.
                                                                                                                                                                                                                                                                          I'd do it again - next year:-))

                                                                                                                                                                                                                                                                          1. BananaBirkLarsen RE: roxlet Oct 5, 2011 05:26 PM

                                                                                                                                                                                                                                                                            Leftover pot roast made into some sort of chili and used to stuff burritos.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                              BabsW RE: BananaBirkLarsen Oct 7, 2011 03:37 AM

                                                                                                                                                                                                                                                                              We're still hacking away at the pot roast I made this weekend and I've got some in the freezer to be repurposed into pot pie-type things at some future date.

                                                                                                                                                                                                                                                                              1. re: BabsW
                                                                                                                                                                                                                                                                                Rella RE: BabsW Oct 7, 2011 05:35 AM

                                                                                                                                                                                                                                                                                A comfort-food left-over dinner of cod flaked into mashed potatoes and garlic baked until steaming hot. With broccoli. Dessert: Cheese and Grapes.

                                                                                                                                                                                                                                                                            2. k
                                                                                                                                                                                                                                                                              kamper RE: roxlet Oct 5, 2011 05:38 PM

                                                                                                                                                                                                                                                                              Tonight was the Pioneer Woman's Marlboro Man's Sandwich, PW Style. I significantly cut down the butter and used a little bit of broth instead of sherry (because we don't cook with or drink alcohol). I also made my own cube steaks. Really good.


                                                                                                                                                                                                                                                                              1. m
                                                                                                                                                                                                                                                                                megjp RE: roxlet Oct 5, 2011 05:40 PM

                                                                                                                                                                                                                                                                                I've been so late at work so often that I've been using my slow cooker more.

                                                                                                                                                                                                                                                                                This morning I put a couple of pounds of unpeeled thin-sliced yellow potatoes in the crock, interspersed with half a head of garlic and a big white onion (both also sliced), a truly opulent number of bay leaves, and plenty of S&P. I sliced up some nearly-freezerburnt bratwurst (3?) and threw 'em on top then left it on low all day. Imagine my delight coming home and only having to dish it up with some maple-glazed carrots, and a heap of stewed green beans in a quick caraway-tomato sauce. I feel old-world full, and my fridge is ready for more seasonal bounty to boot!

                                                                                                                                                                                                                                                                                1. roxlet RE: roxlet Oct 5, 2011 05:52 PM

                                                                                                                                                                                                                                                                                  Tonight, since again we weren't sure we'd have water until the 11th hour, we had shrimp, chorizo, black bean, cheese and avocados wrapped in a tortilla. It was so good!

                                                                                                                                                                                                                                                                                  1. inaplasticcup RE: roxlet Oct 5, 2011 06:01 PM

                                                                                                                                                                                                                                                                                    More pig.

                                                                                                                                                                                                                                                                                    - Sahngchoo ssahm with boiled pig, ssahm jahng (seasoned dwenjahng) and some very lettuce-y in the best way red leaf lettuce

                                                                                                                                                                                                                                                                                    - cucumber and bean sprout bahnchahn, and

                                                                                                                                                                                                                                                                                    - kimchi and bean sprout soup.

                                                                                                                                                                                                                                                                                    Tomorrow, something not pig.

                                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                                                                                      inaplasticcup RE: inaplasticcup Oct 5, 2011 06:04 PM

                                                                                                                                                                                                                                                                                      The soup.

                                                                                                                                                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                                                                                                                                                        mariacarmen RE: inaplasticcup Oct 6, 2011 07:54 AM

                                                                                                                                                                                                                                                                                        so did you take your hunk of leftover pork and just boil it whole, and then cut it up, or boiled in slices? is it boiled in water or broth, or some other seasoned combo?

                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                          inaplasticcup RE: mariacarmen Oct 6, 2011 10:39 AM

                                                                                                                                                                                                                                                                                          Yup! Just boiled it whole (or usually, I cut it into smaller pieces, like maybe 2" wide, 5" long) with some onion, garlic cloves and a little bit of salt - in water.

                                                                                                                                                                                                                                                                                          I usually use pork belly, but this wasn't much different - well, more meat, less fat. That's probably a good thing. :)

                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                            mariacarmen RE: inaplasticcup Oct 6, 2011 05:02 PM


                                                                                                                                                                                                                                                                                        2. re: inaplasticcup
                                                                                                                                                                                                                                                                                          chef chicklet RE: inaplasticcup Oct 6, 2011 08:23 AM

                                                                                                                                                                                                                                                                                          What can I say, all your food looks so fresh and inviting, your side dishes are enticing. You inspire me, but this DARN back of mine, I so want to get back into cleaning fresh veggies, chopping, making wonderful dressings and what not. I need some of that ju ju you're so generous with friend.

                                                                                                                                                                                                                                                                                          1. re: chef chicklet
                                                                                                                                                                                                                                                                                            inaplasticcup RE: chef chicklet Oct 6, 2011 10:38 AM

                                                                                                                                                                                                                                                                                            Then I am sending it in bushels, chicklet. <3

                                                                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                                                                              chef chicklet RE: inaplasticcup Oct 6, 2011 11:50 AM

                                                                                                                                                                                                                                                                                              Tanks Buddy!

                                                                                                                                                                                                                                                                                        3. weezieduzzit RE: roxlet Oct 5, 2011 06:19 PM

                                                                                                                                                                                                                                                                                          Soup for us, too, to go with the chilly rainy weather. :)

                                                                                                                                                                                                                                                                                          Chicken stock with some Tom Ka paste, coconut milk, lots of veggies (Crimini and straw mushrooms, green onions, celery, broccoli, carrots, snow peas, and a little of this and a touch of that from whatever else is in the frige that needs to be used up.) Some udon noodles in the bottom of the bowls to make it more substantial. Maybe a couple of shrimp if we still have any..... I need to check on that.....

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                            inaplasticcup RE: weezieduzzit Oct 5, 2011 06:23 PM

                                                                                                                                                                                                                                                                                            It's raining here. That would have been a perfect dinner for us.

                                                                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                                                                              weezieduzzit RE: inaplasticcup Oct 5, 2011 07:11 PM

                                                                                                                                                                                                                                                                                              You should have come over..... it looks like I made enough for everyone! Its hard to make a little bit of soup.

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                inaplasticcup RE: weezieduzzit Oct 6, 2011 11:13 AM

                                                                                                                                                                                                                                                                                                It is, isn't it?

                                                                                                                                                                                                                                                                                          2. JungMann RE: roxlet Oct 5, 2011 07:30 PM

                                                                                                                                                                                                                                                                                            I made a little more chili oil than fits in my cruet over the weekend, so I need to find ways to use it up. One of my favorite Filipino noodle dishes is pancit canton, wheat noodles tossed with the sauteed onions and garlic, crisp vegetables and meat served with citrus soy. Given that my chili oil is seasoned, I decided to sautee my onions and garlic with red curry paste and dark soy and finish it off with poached chicken, red pepper and a flurry of Thai basil blossoms. Served with fish sauce and lime juice it was decidedly Thai in bent, albeit with Filipino technique. Dessert was a drink of my own concoction: gin, half a lemon, creme de violette and rosewater, topped with soda. And a slice of knafeh after the "gin hunger" set in.

                                                                                                                                                                                                                                                                                            1. h
                                                                                                                                                                                                                                                                                              Harters RE: roxlet Oct 6, 2011 06:41 AM

                                                                                                                                                                                                                                                                                              Lamb chop mezze meals feature regularly at Harters Hall. It's usually an easy peasy meal involving some shopping and jar opening. I might make an effort and make a fattoush or tabblouleh but, often the "cooking" involves nothing more than putting the chops under the grill.

                                                                                                                                                                                                                                                                                              But not tonight. Of course, the meat will be going under the grill - two each of the loin chops from my usual supplier in Cumbria. But I'm making "stuff" from our cookbook of the week - "Feast" - Nigella Lawson (2004). But , of course, it's going to be easy "stuff":

                                                                                                                                                                                                                                                                                              red bean dip - onion, garlic and a tin of red kidney beans get cooked with tomato puree and spices - then blitzed in the processor with some lime juice

                                                                                                                                                                                                                                                                                              cucumber & pomegranate salad - nothing more than finely chopped cucumber & mint mixed with some pomegranate seeds

                                                                                                                                                                                                                                                                                              Bulgar salad - with dried sour cherries, chopped almonds & pistachios, spcies & parsley

                                                                                                                                                                                                                                                                                              Oh, and I'll still open some jars for olives and torshi. And defrost some khobez bread.

                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                inaplasticcup RE: Harters Oct 6, 2011 10:41 AM

                                                                                                                                                                                                                                                                                                What is khobez bread, Harters?

                                                                                                                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                  JungMann RE: inaplasticcup Oct 6, 2011 11:00 AM

                                                                                                                                                                                                                                                                                                  Khubz is the Arabic word for bread, generally a flatbread resembling pita. Eish is another word for the same thing.

                                                                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                                                                    inaplasticcup RE: JungMann Oct 6, 2011 11:13 AM

                                                                                                                                                                                                                                                                                                    Thanks, JM. :)

                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                      Harters RE: JungMann Oct 6, 2011 03:56 PM

                                                                                                                                                                                                                                                                                                      Not really resembling pitta as we have it here. Pitta is oval shaped with thickish dough and can open up to make a distinct pocket. Khobez is round and very thin - like what I think Americans might call a "wrap".


                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                        JungMann RE: Harters Oct 6, 2011 06:08 PM

                                                                                                                                                                                                                                                                                                        What is called pitta in Hebrew is called khobz in Arabic. Its thickness can vary, but in the Levant it is usually thinnish and has a pocket. The thinner, pocketless bread that resembles what Americans use for a wrap is saj, though lavash is closer to the tortillas that most of us use.

                                                                                                                                                                                                                                                                                                        I've had breadier, ovular pita, which I believe is associated with Cypriot baking, but don't quote me on that.

                                                                                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                                                                                          Harters RE: JungMann Oct 7, 2011 03:08 AM

                                                                                                                                                                                                                                                                                                          The pitta that we have in the UK is oval - as you say, no doubt associated with Cypriot cooking. Bearing in mind the link between the two countries, it's no surprise that much of "Greek" cooking in the UK is actually Cypriot (and, to a lesser extent, so is Turkish)

                                                                                                                                                                                                                                                                                                          Lavash, in the UK, is much larger and thinner than either pitta or khobez and certainly very much thinner than tortillas.

                                                                                                                                                                                                                                                                                                2. chef chicklet RE: roxlet Oct 6, 2011 08:36 AM

                                                                                                                                                                                                                                                                                                  I love beans and soups - a lot. I made baby lima bean stew the other night and of course it's never the same. This time it was so good I couldn't stop eating it, it was just what I needed.

                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                  1. re: chef chicklet
                                                                                                                                                                                                                                                                                                    ChristinaMason RE: chef chicklet Oct 6, 2011 09:14 AM

                                                                                                                                                                                                                                                                                                    Nice! What was in it?

                                                                                                                                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                                                                                                                                      inaplasticcup RE: chef chicklet Oct 6, 2011 10:42 AM

                                                                                                                                                                                                                                                                                                      That looks delicious, chicklet. I love slow cooked lima beans! What seasonings did you use?

                                                                                                                                                                                                                                                                                                      1. re: chef chicklet
                                                                                                                                                                                                                                                                                                        BabsW RE: chef chicklet Oct 7, 2011 03:34 AM

                                                                                                                                                                                                                                                                                                        Oh that does look good!

                                                                                                                                                                                                                                                                                                        1. re: BabsW
                                                                                                                                                                                                                                                                                                          chef chicklet RE: BabsW Oct 7, 2011 09:00 AM

                                                                                                                                                                                                                                                                                                          If you don't mind I'll respond to all three here.
                                                                                                                                                                                                                                                                                                          Thank you BabsW, with this weather - I immediately think of beans and soup, really warm the tummy meals. Not to mention, they're really inexpensive!
                                                                                                                                                                                                                                                                                                          Christina & Ina, since I varied from my usual lima bean soup, I didn't write things down (stop hitting me ipa!) and so I'll tell you the ingredients and the approximations if you're okay with that. I know I can recreate it since I know my own measurements which are done using my hand.
                                                                                                                                                                                                                                                                                                          Baby Lima beans, the soaking liquid (in a 2 qt/8 cup Pyrex measuring cup with the beans in it. 3T of knorrs chicken bouillon, 5 cloves chopped garlic, 1 med onion, 2 chopped celery stalks, olive oil, 2 big bay leaves, 1 tsp red pepper flakes, black pepper, 1 T cumin, 1 T Mexican oregano ground in my hands, 1 T dried basil, 2 T garlic powder, 1 T herbes de Provence, 1 tsp thyme, salt pepper, and Pico De Gallo, 2 nice plump boneless pork chops coated in the Pico De Gallo. First heat the crockpot, add the oo, then the dry spices-let them get warmed, add the onion and the garlic. Let that go on high for 15 minutes, add the beans and soaking water, then add the chicken bouillon a T at a time, same with the Pico De Gallo. Separately, I rinse the pork chops, dry then oil them up, pat the Pico De Gallo nice and thick all over them. Turn a cast iron fry pan on with just a light swipe of oil, drop them in and blacken them. I cooked these for mere minutes not all the way through, they should be pink inside, but nicely darkened on the outside. let them rest, and then cut into pieces for the soup. 2 are plenty, and the flavor from the pork and blackened spice I think is what made this taste so great. My crock pot gets pretty hot on high, and I cooked the beans all day from about 10 to 5pm and they were perfect. I think the important thing is to heat these spices and aromatics up first, then start the beans.
                                                                                                                                                                                                                                                                                                          The Pico De Gallo is a seasoning used on fruits, it has plenty of zip and I like heat so it was perfect for us and my 5 yr old. The only ingredient in it is "a mixed chili blend" and salt. I added 1 more 1/2 onion & 2 roma tomatoes midway through cooking. Adjusted seasonings like the Pico. The were creamy and thick and I made a really good crunchy garlic toast to go with - perfect. Soups are going to be adjusted to everyone's tastes, I use a heavy hand with onions, garlic, and spices. Beans just need that extra boost.

                                                                                                                                                                                                                                                                                                      2. weezieduzzit RE: roxlet Oct 6, 2011 01:12 PM

                                                                                                                                                                                                                                                                                                        In preparation for this weekend's massive cleaning spree (the 10 week old Bengal kitten we adopted from a local rescue is coming home Monday and it's been almost 2 years since our adult Bengal was that little so the house has to be kitten proofed again!) it's another frige clean out night. (may as well keep the coffee rolling, turn up the music and clean EVERYTHING, y'know? Fall cleaning instead of spring cleaning?!!?)

                                                                                                                                                                                                                                                                                                        4 or 5 sweet potatoes and some ricotta will be turned into gnocchi and be served with an easy brown butter sage sauce. About a half a stalk of brussels sprouts is taking up a lot of room so it'll be nice to clear that out, too. Any remaining refrigerated fruit will be dessert over what's left of the yogurt. I'm sure making gnocchi will destroy the now spotless kitchen (I still have to barricade the sides of the frige and under the stove,) but oh, well.... it's worth it. :)

                                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                          steve h. RE: weezieduzzit Oct 6, 2011 01:20 PM

                                                                                                                                                                                                                                                                                                          What a great kitten.
                                                                                                                                                                                                                                                                                                          Gnocchi with a brown butter and sage sauce is perfection.

                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                            weezieduzzit RE: steve h. Oct 6, 2011 03:07 PM

                                                                                                                                                                                                                                                                                                            Isn't she? We can't wait. A playmate for our current cat, hours of entertainment for us. :)

                                                                                                                                                                                                                                                                                                          2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                            inaplasticcup RE: weezieduzzit Oct 6, 2011 02:02 PM

                                                                                                                                                                                                                                                                                                            Oh you have a spotless kitchen right now? Jealous.

                                                                                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                              weezieduzzit RE: inaplasticcup Oct 6, 2011 03:06 PM

                                                                                                                                                                                                                                                                                                              Don't be. It only lasts until the next meal.

                                                                                                                                                                                                                                                                                                            2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                              onceadaylily RE: weezieduzzit Oct 6, 2011 03:11 PM

                                                                                                                                                                                                                                                                                                              I just baby-talked to your avatar. And your dinner sounds delicious. I just can't get enough of sweet potatoes lately.

                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                mariacarmen RE: weezieduzzit Oct 6, 2011 04:59 PM

                                                                                                                                                                                                                                                                                                                luuuuuuurve that kitty!!

                                                                                                                                                                                                                                                                                                              2. roxlet RE: roxlet Oct 6, 2011 02:20 PM

                                                                                                                                                                                                                                                                                                                I had a lovely container of ricotta in the fridge, so I decided to use it to make manicotti. I have never made manicotti with pasta tubes before, usually opting for crespelle instead, but I wasn't in the mood to make crepes, and this just appealed. With that will be a lovely green salad. I just tasted the ricotta mixture, and it is delicious. It always brings me back to making ravioli with my grandmother when I was a child...

                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                                  Rella RE: roxlet Oct 6, 2011 02:40 PM

                                                                                                                                                                                                                                                                                                                  Wishing you well with the manicotti tubes.

                                                                                                                                                                                                                                                                                                                  Do you use eggs in your mixture?

                                                                                                                                                                                                                                                                                                                  1. re: Rella
                                                                                                                                                                                                                                                                                                                    roxlet RE: Rella Oct 6, 2011 04:00 PM

                                                                                                                                                                                                                                                                                                                    Yes, I mix ricotta, chopped mozzarella, eggs, parsley, Romano, salt and pepper.

                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                      linguafood RE: roxlet Oct 6, 2011 04:08 PM

                                                                                                                                                                                                                                                                                                                      I'll be right over!!!

                                                                                                                                                                                                                                                                                                                      MMMMmmmmmmanicotti :-D

                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        roxlet RE: linguafood Oct 7, 2011 07:37 AM

                                                                                                                                                                                                                                                                                                                        Everyone loved this and they said that they liked it better with the pasta tubes than the crespelle. The crespelle are a whisper holding the filling in. The pasta tubes are more toothsome. It was so good.

                                                                                                                                                                                                                                                                                                                  2. re: roxlet
                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: roxlet Oct 6, 2011 03:13 PM

                                                                                                                                                                                                                                                                                                                    sounds fantastic!

                                                                                                                                                                                                                                                                                                                  3. onceadaylily RE: roxlet Oct 6, 2011 03:09 PM

                                                                                                                                                                                                                                                                                                                    My ravioli seems anticlimactic with two others beating me to the punch with stuffed pasta, right down to the sage butter. ;) Which is why I love participating in WFD, actually. I'm still terribly excited, though. I'm making them now, as the boy came home too late last night for me to have enough time in the kitchen. For the filling, I went with, spinach, ricotta, crushed cashews, nutmeg, egg, cream, and fontina. The filling is mixed, and the dough is just about ready to come out of the bread machine to be rolled, filled, and cut. My only reservation is that I used a new recipe/method for the ricotta, and while it is lovely, a drier curd would have been far more appropriate here. I had to cut back on the cream quite a bit.

                                                                                                                                                                                                                                                                                                                    And yesterday's french bread turned out damned decent. The crust was a bit overdone (lesson learned with crust selection), but the interior was really very good. I sliced it, and lightly toasted it in the oven with garlic oil to serve with the hash and eggs. The boy was pleased. I have half a loaf left, and will do the same for tonight's pasta.

                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                      weezieduzzit RE: onceadaylily Oct 6, 2011 03:16 PM

                                                                                                                                                                                                                                                                                                                      I think it's the Fall in the air. :) Sage is such an autumn herb and the nights are finally chilly enough to enjoy having the oven on. And they're just delicious. :)

                                                                                                                                                                                                                                                                                                                      I haven't ever used fontina in ravioli/ lasagna/ stuffed shells/ type pasta. I bet the creaminess is really nice. *must make mental note*

                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                        onceadaylily RE: weezieduzzit Oct 6, 2011 05:23 PM

                                                                                                                                                                                                                                                                                                                        I'm already dreaming of sage stuffing. And I was out of both walnuts and parmesan, so made a few crossed-finger substitutions there.

                                                                                                                                                                                                                                                                                                                        And, a kitchen update: The world's ugliest ravioli are now resting in the freezer. I realized after I started with the tray that it really was too small, and discarded it. And the pasta machine started giving me swiss cheese (recipe fail), so I had to water, flour, and roll, and then wound up just hand-rolling most of the damn sheets. Which means that they are not only too thick, but perhaps over-worked. On the upside, my learning curve tells me I would make excellent wontons. Oh, I also made too much filling, so I added the leftover ricotta, more cream, and cheese, and I'm going to bake it.

                                                                                                                                                                                                                                                                                                                      2. re: onceadaylily
                                                                                                                                                                                                                                                                                                                        mariacarmen RE: onceadaylily Oct 6, 2011 05:01 PM

                                                                                                                                                                                                                                                                                                                        damn, your whole meal is DIY - i'm so impressed by youse people!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          onceadaylily RE: mariacarmen Oct 6, 2011 05:33 PM

                                                                                                                                                                                                                                                                                                                          Please see above.

                                                                                                                                                                                                                                                                                                                          (Although, I did just take the small hunk of leftover dough, worked it a bit more, and then ran it through one of the cutters. It was *perfect*. I could tell just by feel. Now I just have to figure out if this is worth it, given the price of semolina flour.)

                                                                                                                                                                                                                                                                                                                        2. re: onceadaylily
                                                                                                                                                                                                                                                                                                                          inaplasticcup RE: onceadaylily Oct 7, 2011 06:47 AM

                                                                                                                                                                                                                                                                                                                          That's so awesome you made French bread, lily. You'll have to gimme some pointers when I finally decide to give it a shot. Something about making bread doesn't quite intimidate me but definitely makes me think twice.

                                                                                                                                                                                                                                                                                                                          How'd the ravioli taste? :)

                                                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                                            onceadaylily RE: inaplasticcup Oct 7, 2011 07:49 AM

                                                                                                                                                                                                                                                                                                                            The machine did it. I think next time, though, I'm going to pull the dough out before the final rise, shape it into a baguette, let it rise once more, and then bake it in the oven. Someone on WFD (buttertart, maybe?) directed me to this helpful website, though: http://www.baking911.com/bread/proble... Lots of nice tips and such.

                                                                                                                                                                                                                                                                                                                            And let's call them stuffed dumplings, shall we? Because that's what I wound up with. The *taste* was very nice, but they were just too thick. Next time will be better. I really need to pick up a pasta cutter though. Cutting with a knife and then sealing them with my fingers was tedious. My next batch will be better.

                                                                                                                                                                                                                                                                                                                        3. steve h. RE: roxlet Oct 6, 2011 04:14 PM

                                                                                                                                                                                                                                                                                                                          Leftover skirt steak and leftover bean salad (I sure do love beans).
                                                                                                                                                                                                                                                                                                                          House red on the counter, Yankees on the panel.

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                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                            twodales RE: steve h. Oct 6, 2011 04:25 PM

                                                                                                                                                                                                                                                                                                                            Steve I hope you saw the Salsa Cruda link I posted a few days ago. Sometimes things get lost here. 8 )

                                                                                                                                                                                                                                                                                                                            1. re: twodales
                                                                                                                                                                                                                                                                                                                              steve h. RE: twodales Oct 6, 2011 04:32 PM

                                                                                                                                                                                                                                                                                                                              got it.

                                                                                                                                                                                                                                                                                                                          2. inaplasticcup RE: roxlet Oct 6, 2011 07:30 PM

                                                                                                                                                                                                                                                                                                                            The salmon I was defrosting in the fridge since last night is still defrosting, so I made a package of cheater yakisoba and added some onions, carrots and cabbage to it. Leftover cucumber bahnchahn and kimchi soup on the side.

                                                                                                                                                                                                                                                                                                                            1. ChristinaMason RE: roxlet Oct 6, 2011 08:28 PM

                                                                                                                                                                                                                                                                                                                              I had to work late and sent DH a request to get a Caribbean stew called callaloo started: http://allrecipes.com/Recipe/traci-bs...

                                                                                                                                                                                                                                                                                                                              Came home to a fragrant pot of kale, sweet potato, okra and black eyed peas is a light coconut-curry broth. We both enjoyed it with some red pepper flake and lots of lime juice. Note, the lime juice curdles the coconut milk, so it's prettier if you serve bowlfuls with wedges for each person to squeeze over their own portion.

                                                                                                                                                                                                                                                                                                                              Next time, I'd up the spices by 30-40%, because this was a little mild for my taste. Extra salt was appreciated.

                                                                                                                                                                                                                                                                                                                              Two kinds of chocolate cake for dessert. It's my party and I'll eat what I want to.

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                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                weezieduzzit RE: ChristinaMason Oct 6, 2011 08:40 PM

                                                                                                                                                                                                                                                                                                                                That sounds great. Thanks for linking it, I bookmarked it for when the kale is abundant in the garden. (soon, hopefully!)

                                                                                                                                                                                                                                                                                                                              2. BabsW RE: roxlet Oct 7, 2011 03:32 AM

                                                                                                                                                                                                                                                                                                                                We are still eating leftover pot roast, but I really want to make stuffed acorn squash -probably with a stuffing from sausage, walnut apple and sage and some sort of starch. Bread? Quinoa-rice pilaf? No clue yet.

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                                                                                                                                                                                                                                                                                                                                1. re: BabsW
                                                                                                                                                                                                                                                                                                                                  inaplasticcup RE: BabsW Oct 7, 2011 06:49 AM

                                                                                                                                                                                                                                                                                                                                  Stuffed acorn squash sounds so very lovely and seasonal. I vote the Q-R pilaf FWIW... :)

                                                                                                                                                                                                                                                                                                                                2. linguafood RE: roxlet Oct 7, 2011 09:02 AM

                                                                                                                                                                                                                                                                                                                                  New thread here: http://chowhound.chow.com/topics/811124

                                                                                                                                                                                                                                                                                                                                  1. chef chicklet RE: roxlet Oct 7, 2011 09:22 AM

                                                                                                                                                                                                                                                                                                                                    Italian food last night and it seems that quite a few of us are making Italian dinners. The other night, I made a beautiful pizza, homemade dough, the lovely soft mozzerella, fontina, tomato sauce and pepperoni finished with torn fresh basil ( I can't believe how much I have left growing!) Then last night I had this package of turkey sausage and thought I was going to make cabbage, potatoes and go German. At the last minute I decided I wanted Italian (again) so I had the large pasta tubes (rigatoni?) think huge, not manicotti but large tubes.
                                                                                                                                                                                                                                                                                                                                    I made a red sauce that I started in the morning, then turned it off to sit, and then started it back up in the afternoon and I added 3 beautiful thinly sliced banana peppers that my neighbor gifted again. They are nice, just a little bit of pepper flavor without heat. At the last minute right before serving I added some alfredo sauce that I had left over. It was delicious! I must say that I wasn't too thrilled to have the turkey sausage but was I wrong, it was very tasty. Acorn squash went in but we were too full, so Acorn squash tonight with whatever I can think of tonight. Toying with Pot Roast, but we'll see.
                                                                                                                                                                                                                                                                                                                                    One thing I know I have the baking bug, and the thought of homemade bread sounds promising. Perhaps some fresh pesto with all that basil I have fresh baked baguette with shrimp scampi.... mmmmm. I'll let you know!

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                                                                                                                                                                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                                                                                                                                                                      linguafood RE: chef chicklet Oct 7, 2011 09:40 AM

                                                                                                                                                                                                                                                                                                                                      If you do, please do so in the new thread as linked to just above your last post, mmmmk?

                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                        chef chicklet RE: linguafood Oct 7, 2011 04:40 PM

                                                                                                                                                                                                                                                                                                                                        :) you got it!

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