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What's for dinner? #110 [OLD]

I thought I'd get a new thread started since the old one is WELL over 300....

We're hosting a potluck party tonight -- the 'theme' is basically everyone should make their favorite dish. So I'm curious and excited to see what people (about 20) will bring.

My man is making his incredible shish kebabs -- lamb chunks from the leg have been marinating overnight with the usual suspects (oo, garlic, onion, fresh rosemary, mint, parsley, and thyme) and will be thrown on the grill come evening.

I will make my potatoes au gratin, my mom's recipe that never fails, is incredibly easy & tasty. Besides that, I am still debating / torn between German-style cuke salad or tzatziki. I obviously have fixings for both, given how similar the ingredients are. We'll see.

I have heard rumors that other dishes will include meaty lasagna, shrimp salad, an eggplant dish, tapenade, and 'dessert'.

Looking forward to a cornucopia of edibles tonight.

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  1. Pasta night at Casa Harters.

    There's that half of butternut squash malingering at the back of the fridge. I'm going to chop up it up and roast it with some chunked chorizo. After a while, a couple fo handfuls of cherry tomatoes are going in and then quite a lot of shredded sage leaves. Mixed into whatever pasta comes out of the cupboard first, and that's dinner. Possibly topped with some Parmesan, although I did buy some Red Leicester to eat for "afters" as a treat, so that may be cheese overdose.

    8 Replies
    1. re: Harters

      That sounds fab, Harters. I think I may well be ready for a nice, satisfying pasta meal in the next few days -- not counting tonight's lasagna, of course... doesn't count if someone else made it '-)

      1. re: Harters

        Butternut squash and sausage just go so well together. Enjoy. :)

        1. re: Harters

          Proved to be underwhelming. Deffo not a keeper.

          1. re: Harters

            It's the squash. Should be outlawed as a comestible.

            1. re: buttertart

              Disagree. We roast slices of butternut rubbed with olive oil, crushed coriander seed, cumin and a goodly blob of harissa. It will convert you - trust me!

              1. re: Harters

                MAYBE. If you make it. Although that combination would make a block of wood taste good.

                1. re: Harters

                  So, basically what you're saying is that you're using strong flavors to mask the taste of the squash, lol?

                  1. re: roxlet

                    Au contraire, roxlet. 'Tis an enhancement. Strong flavours, yes. But not used with a heavy hand.

          2. OK, lingua, first of all: great party idea.

            Secondly, who could not love that lamb? Sounds delish. Do you buy a whole leg and cube it up yourselves?

            Thirdly, please share your no-fail au gratin recipe. What kind of taters do you recommend?

            6 Replies
            1. re: ChristinaMason

              Thanks, I'm very curious as to what people will bring.

              We bought a whole leg of lamb (7 whopping lbs.) at Wegmans and had them dice it into 2/2" cubes. We still needed to trim a whole lot of fat off, but they were too busy in the butcher's department to spend much time on it. Yeah, fascinating story, I know.

              Anywhos. The gratin...

              I got 'butter' potatoes for the gratin, not sure if russets would work? As for the recipe, I can only guesstimate, since I'm not a measuring kinda gal and just throw stuff together:

              - potatoes of your choice, sliced thinly (the mandoline's your bff, man)
              - butter a baking pan generously
              - mix together about a cup of light cream with more garlic cloves (I use a >gasp< garlic press b/cI like the juice, too) and WAY more salt than you think is healthy, hot Hungarian paprika as well as a good dash of cayenne pepper.

              I'm not kidding about the salt. You should taste the cream mix and think "OMG -- I'm gonna have to make this again", but trust me -- the potatoes will suck it all up and make it almost disappear. Otherwise you end up with a very, very bland dish.

              - arrange potato slices, slightly overlapping in the baking dish, then pour cream mix over.

              Now to my fave part: adding the cheese. I got shredded Swiss and shredded Parm & Romano, which looks & smells like a rather promising mix. Obvy, you can pick whichever cheeses you want. I almost added taleggio, which is a house fave, but found it too wasteful.

              Add a few blobs of butter on the cheese, then put in the oven in the middle @375˚F for about 45 min. to an hour. You'll know it's done when the house smells edible, and the cheese is all golden brown.

              I opted for tzatziki in the end. Seemed like a better match with the Armenian lamb....

              1. re: linguafood

                dang. wheres that "love" button when you need it!

                1. re: linguafood

                  Mmmm. Love me some potatoes au gratin!

                      1. re: janbo19

                        please report back. i hope it works out. 1 cup of cream is generally enough for 2 lbs. of potatoes, so adjust accordingly. you don't want too much cream in order for it not to bubble over and ruin the crispiness of the cheese!

                  1. Mapo tofu with a side of steamed broccoli and probably a bottle of Riesling. We need to celebrate the Tigers win!

                    4 Replies
                      1. re: biondanonima

                        Haven't tried it, but I can totally see that Riesling working with the mapo tofu.

                        1. re: inaplasticcup

                          There's a Sichuan place in Berlin whose owner has a massive Riesling list. Goes really well with spicy & savory dishes. My favorite wine, come to think of it.

                          1. re: linguafood

                            Love Alsatians with spicy food.
                            I'd like to live a life where Hirsch riesling was my house white (sorry lingua, Austrian rather than German - love some of the Germans too).

                      2. It's the time in the midwest for fried green tomatoes (lots of unripened tomotoes) and dipping sauce of sour cream, mayo, horseradish, dijon mustard, salt, pepper and chives. Will also prepare a mushroom risotto.

                        1. oh dear linquafood, Another inspiration! I need to make my version of lamb and chicken kabobs marinated in a spicy herby yogurt. All your sides sounds heavenly. Do you make you make naan or pita? Your dinner sounds perfectly lovely, your guests will be thrilled!

                          All but last year, i hold a pumpkin carving party here and in the past I've made pizzas, Mexican food and appetizers galore. I love your idea! thanks!

                          1. I have a chicken on the grill rotisserie. It is so big that suburban_dad called it a small turkey and I'm not sure when we will actuall eat.. We will have twice baked potatoes and salad with it. We already had a little appetizer of baguette, various cheeses, and some sliced sausage because I realized we needed something to tide us over until the chicken is ready.

                            1. Leftovers.
                              Leftover beef short ribs, leftover gorgonzola polenta.
                              Beef short ribs, braised in red wine, always age and reheat well. Gorgonzola polenta is seriously addictive.
                              House red to wash things down.
                              Up to my armpits in contractors, workers and folk wanting to be contractors and workers. Tomorrow is another day.

                              6 Replies
                              1. re: steve h.

                                "Gorgonzola polenta is seriously addictive."

                                I find that very easy to believe.

                                1. re: weezieduzzit

                                  I always thought that the creamy polenta at Scott Conant's Manhattan restaurant Scarpetta was the best, along with his equally desirable beef short rib. Both are apps and I always order both and mix them together. Having said all that, I think we've equalled, maybe exceeded, the Scarpetta offerings. Now I have to work on Conant's house-made bar chips (they are brilliant).

                                2. re: steve h.

                                  I can't wait for your kitchen to be done. :)

                                  1. re: inaplasticcup

                                    Kitchen was finished in March. Garage and family room are currently being worked on (very, very big deal: lots of demolition). I ordered the fancy AV stuff today and received second quote for exterior/interior painting. Bat Boys trapped the last (hopefully) of the flying squirrels in the attic today. This round of work should last through the end of November. Deb has to finalize plans for the three bathrooms and the bedrooms.

                                    And so it goes.

                                    1. re: steve h.

                                      Wow. That's a major overhaul. I'm sure it'll be amazing when it's done! BTW, the English Daisies have sprouted. There's hope!

                                3. My salmon finally defrosted, so that seasoned with a little salt, cayenne and olive oil, topped with a homemade tartar sauce of mayo, onion, sweet pickle, celery, lemon zest, lemon juice and wasabi.

                                  On the side, collard greens braised with bacon, garlic and a little apple cider vinegar in some chicken stock, and sweet potatoes mashed with some cream cheese and butter.

                                  Some of the Man's Belgian pale ale to wash it down.

                                   
                                   
                                   
                                   
                                   
                                  4 Replies
                                    1. re: inaplasticcup

                                      Nice, this looks so tantalizing! The collards looks really good, nice job! Ok, now I'm really getting hungry!

                                      1. re: inaplasticcup

                                        Nice. Just discovered the thread. I hope the other one, more oriented to photos and all day projects, takes off.
                                        http://chowhound.chow.com/topics/811917

                                      2. Went for another sunset sail on Lake Michigan tonight and watched the lights come up on the city. A gorgeous sight, I must tell you.
                                        "Dinner" was some nuts, croissant sammies with roast beef, turkey or ham & swiss. Chocolate chip cookies and Pinot Grigio (one of the few whites I can tolerate). The weather is superb at the moment, without the humidity of summer.

                                        9 Replies
                                        1. re: twodales

                                          I'm jealous.
                                          We sold our PS 34 a few years ago. One of life's little pleasures was leaving our dock early Sunday morning, sailing across Long Island Sound to Cold Spring Harbor, dropping the hook, reading the Sunday Times, listening to the Giants on the radio and munching on all manner of good food. We'd return to our homeport on the tide. Good times. Made Mondays almost tolerable.
                                          Fair winds and following seas, twodales.

                                          1. re: steve h.

                                            Sounds wonderful Steve. I hope you still get a chance to get on the water from time to time. It is incredibly relaxing as you know. I love that moment when you turn off the engine and the wind takes over. We will probably take it out of the harbor next weekend. We are taking advantage of this great weather and squeezing out every bit of pleasure we can this weekend.

                                            1. re: twodales

                                              Chartering! I'm a captain with "The Moorings".
                                              Enjoy your Indian summer.

                                            2. re: steve h.

                                              Twodales & steveh, everything always tasted better on my 27' Erickson. I was in Newport Beach and then "Hurricane Gulch" a/k/a Port of Los Angeles.

                                              1. re: Barbara76137

                                                Very cool.
                                                Food/beer/wine does taste better when you're dining in the cockpit, especially while anchored off some remote island. Something about the motion...

                                                1. re: steve h.

                                                  Yep, except after a week on a mooring in Avalon bay, Catalina Island, you get in the shower back home and everything is rocking! :)

                                                  1. re: Barbara76137

                                                    I'm lovin' it.
                                                    Deb and I are blue water sailors. Our shippy little Pacific Seacraft had all mod cons.
                                                    One of life's little pleasures is doing laundry in foreign ports.

                                                    1. re: steve h.

                                                      You guys are killing me. We've been invited to go in on a boat share deal with a group of friends. I keep holding back, but, honestly, I think it's merely an exercise in restraint. It will make it all the sweeter when I cave.

                                                      1. re: onceadaylily

                                                        Life at 5 knots is very cool, not something most go for and fewer master. When I weigh the merits of a wasted and a useful life, sailing puts a smile on my face.

                                          2. The BF purchased pre-made cheese raviolis from our local italian deli, then made little meatballs, sauteed that with some eggplant and red and yellow peppers, and served it with a romaine and beet blue cheese salad. a tad schizo, but it worked - a nice cacophony of flavors and textures. I cadged some leftover pork stew from the oldster's that he didn't finish, still have the pork broth in the fridge, some black beans that are ready to cook, more eggplant, more bells..... sounds like another cacophonous evening tomorrow.

                                            5 Replies
                                            1. re: mariacarmen

                                              I love the "cacophony" of flavors! Great image, mc!

                                                1. re: mariacarmen

                                                  It all sounds wonderful, if you did it on purpose pat yourself on the back. If not, well I'd say you're family is truly lucky to have such a creative cook in the house!

                                                  1. re: chef chicklet

                                                    oh, that was the BF's creation, using bits and pieces of what we had. but tonight's meal, below, was another mish-mash that turned out pretty darned good. thanks ladies!

                                                    1. re: mariacarmen

                                                      seems lately for us, most of my meals are a mish-mash. Well that goes from not wasting anything, and trying to make another creative meal with it.

                                                2. 3 days til the new kitty so the cleaning and kitty proofing has gone into full swing. Its a quick and easy but yummy dinner pf chicken adobo, kale and white rice.

                                                  1. For this week: borscht and black bread, pork sauerbraten, reubens on the leftover black bread. (Can you tell what I've been craving lately?) and maybe a ribeye steak for lunch somewhere in there. Also still working through the leftover black bean soup, carne asada, and purple hull peas.

                                                    1. Found some nice pork riblets for sale at the store today, so it was adobo (the Filipino kind) for dinner, with rice and marinated cucumber-red onion salad. Wonderfully vinegary!

                                                      1. German potato salad with kielbasa and chunky applesauce

                                                        Beef stew in the crockpot for the week ahead

                                                        1 Reply
                                                        1. re: vafarmwife

                                                          that dinner sounds like some good octoberfest fare. yum.

                                                        2. Our latest "cookbook of the week" is "Jamie at Home", Jamie Oliver (2007) - it was originally Nigella Lawson's "Nigella Bites", but that is now on the way to the charity shop as we failed to find anything in it that we wanted to cook and eat.

                                                          And tonight's dinner promises to be a bit odd. it's not that we don't like the ingredients. We do. But I'm very unsure how this is going to turn out.

                                                          Anyway, the slab of belly pork is sitting in the fridge. It needs the rind cutting off (we'll make crackling with that to nibble at) and cutting into 4cm cubes. These go in a roasting tin and are mixed with the marinade (which later becomes the sauce). That involves blitzing in the processor rhubarb, honey, soy, garlic, chillies, 5 spice and ginger. It all cooks in the oven for about 90 minutes.

                                                          You then pick out the meat and stir fry it to get it crispy. Meanwhile some noodles have been cooked and you're ready to dish up. Noodles and meat mixed together & drizzled with sauce. And then a scattering on top of spring onions, chilli, cress, coriander and a squeeze of lime.

                                                          It's just that I'm never convinced by rhubarb sauces.

                                                          10 Replies
                                                          1. re: Harters

                                                            That sounds like something Linda Whit would like, liking rhubarb as she does. sounds good, do let us know how it turned out.

                                                            OH LINDA...... OHHHHHHH LINDAAAAAAAAAAAAAAAAAAAAAA.....
                                                            that Linda, off being all googly-eyed, enraptured....

                                                            1. re: mariacarmen

                                                              LOL! I was BUSY SHOPPING, mc! I know you all don't believe it, but I was. Promise. :-) Oh wait - 4pm EDT on Saturday? Driving home, I was. Well, I was navigating. :-)

                                                              And the spicy rhubarb sauce sounds intriguing - hope to read a bit below that Harters liked it!

                                                              1. re: LindaWhit

                                                                uh-huh, uh-huh, yep, sure, we believe you.

                                                                glad to hear you're having fun!

                                                            2. re: Harters

                                                              You know I've never made a rhubarb sauce, I guess I just think of sweet & tart desserts when I think of rhubarb and boy do I love it. The ingredients sounds wonderful, and with that rich pork belly I bet that's going to be very good. Please let us know how it turns out, I need to expand on things other than my pant size. Why wouldn't it be good, sweet sour, tart, salty, rich, spicy..mmm. And the presentation should be gorgeous.

                                                              1. re: chef chicklet

                                                                Sauce worked well - properly sweet/sour rather than the overly sweet glopp you tend to get in, say, Chinese takeaway food. This was tart, but softened by the honey, with a nice little background spice from the 5-spice and chilli.

                                                                Pork was delish - but then belly is always going to be. Lots of leftovers to nibble at. Lots of leftover sauce thatI'll freeze. I reckon that, reduced down a bit, it'll be great as a glaze on oven cooked pork chops or sausages.

                                                                1. re: Harters

                                                                  Okey-dokey - it got a good review...now I'm wondering if you could list ingredients and paraphrase the prep on that sauce, Harters?

                                                                  1. re: LindaWhit

                                                                    400g rhubarb
                                                                    4 tablespoons honey
                                                                    4 tablespoons soy
                                                                    4 garlic cloves
                                                                    2 red chillies
                                                                    1 teaspoon Chinese 5 spice pwder
                                                                    thumb sized piece of ginger

                                                                    Blitz in food processor until fairly smooth (biut with some texture).

                                                                    Skin the belly pork (make crackling separately - of course) and cut into approx 4cm chunks (this was a 1kg piece of boned piggy). Put into a roasting tray and mix with the rhubarb gloop. Roast for about 90 minutes at 180C. The gloop may need a bit of quick boil to thicken but I quite liked it thin.

                                                                  2. re: Harters

                                                                    Or as a holiday ham or roast pork glaze! Oh such ideas are swirling in my dyed brunette gray roots head. With the 5 spice, and honey this is reminiscent of a glaze I make for Filipino ribs. Only thing missing is star anise. I am looking forward to trying this.

                                                                    1. re: chef chicklet

                                                                      Star anise is one of the 5 spice (at least it is here in the UK)

                                                              2. Everyone is cooking such lovely things!

                                                                I was able to get to the big box store for some necessities, but our big produce trip isn't until Monday morning, so I'm still having to scrounge around a bit. When I asked the boy what he wanted for dinner tonight, he said, "Bread." Not terribly helpful. :) I'll make another loaf of French bread today, but I think I'll pull it out just before the final rise to shape it into a baguette, and bake it myself. To go with, I'm either going to make a pot of black beans and rice (I have onions, peppers, garlic, cilantro, and sour cream on hand), or follow twodales lead and make a batch of pasta verde, cut into fettuccine, and served with marinara and garlic bread. And I'll use Ina's suggested trick to dry the pasta: cleaning a hanger and using that as a drying rack. I'll hang it from the dining room light fixture, and keep a sharp eye on the cat.

                                                                You know, as happy as I was to get a bread machine, I've found that each time I use it, I'm letting it go from start to finish less and less. It is, in an odd way, teaching me in baby-steps to do it myself when it doesn't give me the results I want.

                                                                1 Reply
                                                                1. re: onceadaylily

                                                                  that's a great lesson to learn. been wanting a pasta machine, now i'm thinking, like you said elsewhere, just borrow my sister's roller.

                                                                2. started the day off with a big FAIL. finally cooked my beans in the pork broth, and in a moment of inattentiveness, boiled away ALL the porky goodness, almost burned the beans, and lost a good portion of them to the bottom of the pot. DRAT. salvaged the rest, added water, sesame oil, fish sauce, kimchi, cilantro, sriracha, salt and fresh lime juice for a spicy/sour black bean soup. we'll have a little of that for dinner. luckily for my ego, i managed to make a good brekke dish: rye toast with melted fresh mozz, tomato, pesto made last summer, taken from the freezer, all topped with a poached egg. thank god for brunch.

                                                                   
                                                                  7 Replies
                                                                  1. re: mariacarmen

                                                                    Oh no, that's why I use a crock pot, I kill beans in a pot on the stove. I always scorch them. The photo looks seriously good.

                                                                    1. re: mariacarmen

                                                                      Oh no, I always always scorch beans if I cook them in a pot stove top. I just have such good luck with the crock pot and can control it all so much better. I do think your photo looks wonderful, and actually it's making me hungry!

                                                                      1. re: chef chicklet

                                                                        i've never done that before! and it was such a small amt., i didn't want to use the crockpot, but i hear you, for next time! thx about the photo.

                                                                        1. re: mariacarmen

                                                                          I think the 5 year old and 3 sons that call in succession has to havae something to do with it. That's why I've only made risotto about 3 or 4 times, I seem to get pulled into different directions rather easily.

                                                                      2. re: mariacarmen

                                                                        That egg is downright gorgeous. What is your secret to poaching eggs? That looks perfect.

                                                                        1. re: nomadchowwoman

                                                                          thanks! funny, i had just been commenting to Ina elsewhere that the method i sometimes use - vinegar in the water - produces raggedy whites, so I sometimes do without. the only other thing i do is boil the water to a light simmer, then turn it down so it's barely bubbling and then just keep checking with a slotted spoon.

                                                                          1. re: mariacarmen

                                                                            just seeing this; thanks--I'm going to try your way. I ALWAYS get the raggedy egg white effect.

                                                                      3. Something at least starting out as this: http://www.epicurious.com/recipes/foo...

                                                                        I have all of the ingredients on hand, and will likely try to sneak another veg in there somewhere. I'm using spicy sausage instead, and much less of it. I will serve with some sort of quick flatbread topped with a lemony leek compote type thing I sometimes make instead of using red pizza sauce.

                                                                        1. The wonderful weather was the occasion to ask some neighbors to dinner. The DH is doing ribs and a turkey breast, as well as a whole turkey, which we will freeze for our New Year's Day Open House. I made potato salad and slaw, as well as two desserts. One is an apple pie, and then I decided to make a pound cake to serve with raspberries since the neighbor said that he is bringing some serious wine, including a dessert wine. I'm praying for d'yquem, hence the pound cake and raspberries. We also have Roquefort, which is also an option. Right now, the DH is making his famous BBQ sauce, and will probably make either biscuit or corn bread.

                                                                          1. So, I can safely say that most people's favorite dishes seem to be on the carby side with lots of cheese on top :-D

                                                                            Our bounty included two pans of homemade mac & cheese, the aforementioned eggplant dish...with a generous helping of cheese on top, and my cheesy gratin. All 7 lbs. of the shish kebab - gone.

                                                                            The shrimp salad was really nice, had a good kick to it and a savory sesame sauce; never did try the tapenade; there was also a spinach & peanut butter dish that was good but impossible to have more than a couple of spoons; a salad of shaved yellow squash ribbons, radishes, leaf lettuces with vinaigrette (one of my faves last night); peanut noodles, and some sort of dessert... I'm no sweet person or baker so I'm not sure.... caky squares with a tangy sour cream frosting that wasn't too sweet and had a hit of cinnamon in it.

                                                                            Beer, wine & scotch all made for a VERY late night -- the last guests left around 3 a.m., after one of them decided to fry up some leftover white rice. Crazy man, that one.

                                                                            Drinking my coffee in bed as I type this. Another late night coming up (gig), dinner will be leftover gratin & sausages from DiBruno's in Philly. I may get out of the house and pick up some salad -- after all that cheese and carb stuff last night I feel like something fresh & green.

                                                                            Maybe it'll help me look less green, and more fresh :-D

                                                                            3 Replies
                                                                              1. re: linguafood

                                                                                Guests making their own fried rice at 2 in the morning. I like your kind of fun, lingua.

                                                                                1. re: inaplasticcup

                                                                                  That guy is unstoppable. A great cook, tho. He will whip up 10 dishes for a crowd in no time (HK Chinese), and is also planning on showing me how to use a wok on our gas grill! Yay.

                                                                              2. Dinner was a bit of the hot and sour bean soup (pretty good), and leftover pork/sweet potato stew that my dad eschewed (he's crazy, it was good!) with some leftover rice, a saute/braise of little purple eggplants and white zucchini in a bit of fish sauce, brown sugar, and pesto (how's that for multiculti?) as i was out of basil, and a salad of red leaf lettuce, shallots and diced steamed beets with simple vinaigrette. pretty good, didn't buy a single new thing for dinner, which is rare for me. the BF's much better at doing clean out the fridge duty - or as he calls it, "making something out of nothing."

                                                                                1 Reply
                                                                                1. re: mariacarmen

                                                                                  LOL. I think the older they get, the pickier they get. Funny what my dad considers a good meal on some days and not on others.

                                                                                  That is some creative fridge cleanout, sister. And super healthy too!

                                                                                2. Udon from packet topped with a poached egg and green onions. Crimini and button mushrooms sauteed in bacon fat and tossed with a little lemon and wasabi.

                                                                                  Made a fresh batch of kimchi today, so some of that on the side.

                                                                                  Princess Bride on the tube, and I think I'll have some Neopolitan ice cream for dessert later. :)

                                                                                   
                                                                                   
                                                                                   
                                                                                  10 Replies
                                                                                  1. re: inaplasticcup

                                                                                    did some of the bacon make it into the mix, or was it just fat you had on hand? that egg on noodles looks so yum.

                                                                                    1. re: mariacarmen

                                                                                      We had BLATTs for lunch, so I took half the fat from four slices of bacon and sauteed the shrooms in it.

                                                                                      Wait. If the last T in that stands for T.urkey, did I really just make a club?

                                                                                    2. re: inaplasticcup

                                                                                      Neapolitan ice cream? I had forgotten that even existed, that's how long it's been...

                                                                                      1. re: twodales

                                                                                        I know, right? So old fashioned like. Twas yummy. :)

                                                                                      2. re: inaplasticcup

                                                                                        i've got to try those udon noodles, you make this look wonderful!

                                                                                        1. re: chef chicklet

                                                                                          Thanks, dahlink! I boiled the water myself! :P

                                                                                          1. re: inaplasticcup

                                                                                            Ha Ha "Dahlink"! I might start calling you Natasha. Where's Boris, BTW?

                                                                                            1. re: twodales

                                                                                              LOL. I started calling everyone in my family *dahling* in jest after watching an episode of The Real Housewives of New York, and somehow dahling evolved into dahlinK.

                                                                                              But I'll take Natasha. She is one righteous vamp. :P

                                                                                        2. re: inaplasticcup

                                                                                          all of it looks so tantalizing, fresh, and give me my chopsticks, I'd wipe it out in mere moments.

                                                                                        3. I have been away for nearly a month so haven't posted but what imspiration on here!

                                                                                          We bought stacks of chicken on special to marinate overnight in homemade jerk and there were a couple of breasts leftover so I pounded them and dredged in flour, egg and panko mixed with parmesan and had them with batata wedges, salad and a tomato caper sauce. It was good - if I do say so myself. Looking forward to the jerk chicken tomorrow - mainly skin-on drumsticks that will have marinaded overnight, then baked in a low slow oven then flung on the barbecue (grill).

                                                                                          7 Replies
                                                                                          1. re: Rocky74

                                                                                            Jerk chicken is so good. Do you have a good paste recipe you can share? I usually use Walkerswood from the jar.

                                                                                            1. re: ChristinaMason

                                                                                              I can look it up for you. It is really good - definitely more than the sum of its parts - includes scotch bonnets, all spice, garlic, ginger, onion, nutmeg, cinnamon, ketchup, coriander and other stuff I can't remember. So much better than the jarred stuff so I will come back with the proper recipe!

                                                                                                1. re: ChristinaMason

                                                                                                  This recipe is based on one given by some Jamaican friends. They suggested 4 scotch bonnets but even though we like the heat that is a bit much for us! So into a mini food processor chuck as many chillies as you fancy, a small chopped onion, 2 crushed garlic cloves, a large knob of grated ginger, a couple of tablespoons of ground allspice, a few tablespoons of dried herb (friend reckons any will do), a few tablespoons of all-purpose seasoning, a teaspoon each of ground nutmeg, cinnamon and salt and two tablespoons of ground black pepper. Blitz until smoith and then add a handful of chopped coriander leves and pulse briefly. Stir in 300-500ml of ketchup until you get the consistency you want.

                                                                                                  What we do is rub the chicken with a mixture of all purpose seasoning, all spice, dried herbs and salt and pepper. Then pour over the wet jerk and rub it in and marinade overnight. We then bake for ages in a low over until just done and then blast on the barbecue to finish - that is using drumsticks. Breasts are treated a bit more gently!

                                                                                                  1. re: Rocky74

                                                                                                    And don't hang your head over the food processor when you first open it, I imagine? Who needs the NYPD, homemade pepper spray.

                                                                                                    1. re: buttertart

                                                                                                      That's hilarious! Even rubbing your eye 24 hours later is not advised!

                                                                                            2. Gorgeous Indian Summer weather again today and a nice breeze to go with it so back on the sailboat this afternoon. Husband watched the Rugby Internationals with friends, live from New Zealand @ Midnight until about 4:30 am, so we got a late start today. Didn't get home until 6:30 so it was cajun marinated chicken breasts, baked spuds and some veg.. Shandy's made from Sam Adam's Oktoberfest and sprite and yummy berry pie for afters. The shandy's hit the spot! Skipped the block party one street over, had a candlelit soak, watched a movie, wrote this note and off to bed. Nighty night all!

                                                                                              1. One of our regular stand-bys tonight. Tomato tart.

                                                                                                Sheet of puff pastry gets a good smearing of tomato chutney and is then scattered with sundried and fresh cherry tomatoes, and a sprrinkle of thyme. Baked. With salad. Simples!

                                                                                                1. Eggs baked over sautéed mushrooms and spinach.
                                                                                                  This is a Football Sunday Brunch. Recipe was cribbed from the October issue of Food and Wine.
                                                                                                  http://www.foodandwine.com/recipes/eg...
                                                                                                  Giants will be on the panel, a light red will be liberated from the wine jail.

                                                                                                  2 Replies
                                                                                                  1. re: steve h.

                                                                                                    Giants stunk up the joint. Brunch was wonderful.

                                                                                                     
                                                                                                    1. re: steve h.

                                                                                                      2 words: Da Bears. (Talk about stinky)

                                                                                                  2. Tonight will be some of that fried rice our crazy friend fried up at 2 a.m. on Friday, served with garlic shrimp and likely some veggies or salad on the side. It's been a rather unhealthy w/end, what with all the 'brown' food & brown drinks (scotch), so I've got a green & crisp craving....

                                                                                                    I'm thinking the last bit of gratin for lunch.

                                                                                                    1. Broiled smoked paprika chicken thighs - saw a recipe online - and something with the abundance of cabbage and radicchio we still have - i'm thinking a braise in butter and sherry. Maybe couscous with pine nuts and dried cherries for the starch.

                                                                                                      3 Replies
                                                                                                      1. re: mariacarmen

                                                                                                        Mmmmmmchicken thighs! Ya know, the garlic shrimp recipe doesn't call for it, but I think I may have to add just a pinch of smoked paprika. And I love your idea for the vegetables.... hungry now. Better get some brunch in me.

                                                                                                        1. Ok, so it's only been um..............3 or 4 months since I last posted. Life has been beyond busy and I barely have time for myself anymore! Today, however is different. I've cleaned the house, done 5 loads of laundry, I have a cheesecake in the oven for a friend and I'm making gumbo with andouille sausage and shrimp for dinner. It's a good day and it's good to read these threads again :)

                                                                                                          2 Replies
                                                                                                          1. re: krisrishere

                                                                                                            welcome back KIH - and it STILL doesn't sound like you've got time for yourself - 5 loads of laundry AND a cheesecake baking for a friend! Enjoy your dinner!

                                                                                                            1. re: krisrishere

                                                                                                              yes, welcome back! we missed you...and your meals!

                                                                                                            2. I'm craving beans and cheese in flour tortillas. I know, I know. But there it is. Tonight, I'll make an extra thick batch of refried black beans (seasoned with guajillo sauce, and ancho powder) and cilantro, roll them up with sharp cheddar, oil the tortillas, and bake them until crispy. I have sour cream in the fridge, and salsa verde in the cupboard. The salsa is Herdez . . . I remembered being pleasantly surprised by a jarred salsa verde, but can't remember if it was Herdez or La Victoria, so this is a fact-finding dinner. If the boy is interested, I'll make Spanish rice to go with.

                                                                                                              Last night's bread was pretty good. I wound up leaving it in the machine for the whole shebang, as I used whey in place of most of the water (it gave it a nice tang), and I was curious as to how the light crust cycle would turn out (I thought the interior was too soft, but the boyfriend loved it). But I have got to find a better deal on yeast, people.

                                                                                                              4 Replies
                                                                                                              1. re: onceadaylily

                                                                                                                I'm all about those bean and cheese tortillas. My mouth is watering.

                                                                                                                1. re: krisrishere

                                                                                                                  Thanks, but I'm sure that gumbo will more than assuage any hunger. Welcome back, Kris. :)

                                                                                                                2. re: onceadaylily

                                                                                                                  I think I remember having the La Victoria Salsa Verde once and thinking hey, this ain't half bad...

                                                                                                                  1. re: inaplasticcup

                                                                                                                    I think it had to be the La Victoria. The Herdez was kind of a one-note heat, and more watery than what I remembered--perfect for corn chips, but too wet to dress flour tortillas. I might use the remainder for a verde Spanish rice this week.

                                                                                                                3. Last night I made hamburgers and crabby patties. Yep you heard me crabby patties for the little guy. He'll actually eat salad and tomato on them and even though they're chicken, this is what we call them. It's just a breaded chicken patty (I know) but he loves them. Oh for those that don't watch Sponge Bob Square Pants, he loves crabby patties. Sometimes crabby patties are tuna sandwiches cut into rounds with the large round cookie cutter. Hey anything to get them to eat.

                                                                                                                  The burgers something I don't crave all that often were one of our best yet. DH grilled them MR, and meanwhile I made grilled onions and made toppings with two different cheeses. I lightly buttered the buns, grilled them and put a lid on them, omg. They were soft, crunchy, buttery a little greasy, really perfect. I planned on making tempura zucchini and sweet potatoes, but we always get full pretty easy, so tonight I 'll do those.

                                                                                                                  Tonight is spicy chicken wings, zucchini and sweet potato tempura (using the batter from my shrimp fritters-it's amazing) and maybe a little salad with rice wine vinegar to lighten things up.
                                                                                                                  Still working on dessert. I thought about Japanese Cheese cake, saw a recipe for Japanese steamed milk cup cakes - might opt for those instead. Happy Sunday!

                                                                                                                  3 Replies
                                                                                                                  1. re: chef chicklet

                                                                                                                    Love SpongeBob. Plankton is hilarious!

                                                                                                                    1. re: twodales

                                                                                                                      I love his laugh, since he's on every evening, I can't help it I have to mimic that laugh when I hear it. What a kick. Patrick is hilarious!

                                                                                                                    2. re: chef chicklet

                                                                                                                      Raviol, ravioli, give me the formuoili... :P

                                                                                                                    3. I'm making a riff on Emeril's slow-cooker beef stew (http://www.foodnetwork.com/recipes/em... ), adding a little red wine, Worcestershire, and hoisin sauce and swapping out the basil and oregano for rosemary, bay leaf, and marjoram. I also seared the mushrooms and used regular onions, half of which I also seared. Sure smells good.

                                                                                                                      We'll have that with some romaine and blue cheese dressing, I think.

                                                                                                                      17 Replies
                                                                                                                          1. re: ChristinaMason

                                                                                                                            that sounds really, really good right now.

                                                                                                                            1. re: mariacarmen

                                                                                                                              Thanks!

                                                                                                                              Somehow it was just a really perfect meal for tonight. I must have been especially hungry, because that salad---a romaine wedge with blue cheese dressing, garden cukes, a little diced celery, and a few wedges of homegrown tomato---really hit the spot. Crisp and tangy.

                                                                                                                              And the stew was very good, too, served over a little rice.

                                                                                                                              1. re: ChristinaMason

                                                                                                                                Sounds great. I like salads with things in them too (and creamy dressing), the man likes plain greens with vinaigrette. Also like them before the meal because otherwise I can't get interested in them (he likes them after).

                                                                                                                                1. re: buttertart

                                                                                                                                  I need the salad plate to be set in front of me well before the main is, or I'll completely lose interest. Wasn't served much salad growing up---I'll blame mom and dad for my salad eschewery ;)

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    That's so funny! I hate it when they bring the salad in the beginning and then try to take it away when the main course shows up. I love salad, and I always make sure to save some for the rest of the meal.

                                                                                                                                    But then I grew up in a salad household '-)

                                                                                                                                    1. re: linguafood

                                                                                                                                      that was always my mom - she always saved her salad so she could eat some with her meal.

                                                                                                                                      nowadays, the BF and i have a salad with every meal, not before (unless we're eating out) and some of it gets eaten during dinner, and the rest after.

                                                                                                                                    2. re: ChristinaMason

                                                                                                                                      Love that "salad eschewery".
                                                                                                                                      We often had salad, pretty much always iceberg head lettuce cut up and with celery, green pepper, radishes, whatnot in it - or cabbage salad. Or cukes salted and in vinegar, Or radishes (roses for fancy). Or celery and carrot sticks. Ot tomatoes, when they were good, and then tons of them. Always something raw on the table, to be eaten before or with the meal.
                                                                                                                                      I like salad OK but don't ever get up thinking oh man I just gotta have a nice big bowl of salad today (as opposed to mapo doufu or some such).

                                                                                                                                    3. re: buttertart

                                                                                                                                      Growing up, we always had salad after the meal, never before. Now, we do have salads before when we have things like Caesar salad or composed salads. But for a regular, vinaigrette dressed salad, it is still always after the meal. And I start to crave salad if I haven't had one for a few days.

                                                                                                                                      1. re: roxlet

                                                                                                                                        I like my salad after the meal as well unless it's the main event of course. I too crave salad if I have not had one for a few days. My dh grew up overseas and would only have salad in the summer. That was his families custom. It took a while for him to learn to eat it all year round. He would often say "Salad in December?". He doesn't say that anymore.

                                                                                                                                        1. re: twodales

                                                                                                                                          Well, I guess it is seasonal, but I remember having it year round growing up despite the fact that there wasn't as much out of season produce in those days.

                                                                                                                                        2. re: roxlet

                                                                                                                                          We also had salad with every meal and always afterward. My mom said it was better for digestion that way. No clue if that's based in fact or what, but I sometimes try to save my salad for after in restaurants and get weird looks from the waitstaff.

                                                                                                                                          1. re: BabsW

                                                                                                                                            I do the same Babs. I have to say after I've had pasta or pizza, I like a bit of salad. It seems to lighten the load. A bit of chianti helps too!

                                                                                                                                            1. re: twodales

                                                                                                                                              Oh yes, a bit of salad after pizza is really nice.

                                                                                                                                              Ditto the wine. :D

                                                                                                                                  2. re: ChristinaMason

                                                                                                                                    mmmm. that's a winner dinner! Good call searing the shrooms and onions, bet that was wonderful. How can you go wrong with romaine and blue cheese dressing? You can't!

                                                                                                                                  3. Last night was feeling supremely lazy and uninspired (grilled lobster, too many Spanish fried - almost souffléd - potatoes, and too much white wine for lunch did it), so slapped together 2 tins of black beans, a package of TJ's soy chorizo, and a cup of leftover homemade pico de gallo (with red serranos and orange plum toms in it) in a pan on the *beautiful new I love her* range, boiled it up, and ate it with a mess of corn chips. That was it. No muss, no fuss, no sigh, no cry. Quite tasty - even Mr No Meat = No Meal really liked it. Good thing because there's at least another go of it.

                                                                                                                                    Tonight is London broil with Yorkshire pud, local broccoli, and salad for those as wants it.

                                                                                                                                    15 Replies
                                                                                                                                    1. re: buttertart

                                                                                                                                      yum that lazy dinner sounds great. what type of range did you get? my sister's looking...

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        GE Profile, black, 2 ovens, convection in the main one, 5 burners. A beaut!

                                                                                                                                      2. re: buttertart

                                                                                                                                        Soy chorizo? I'm shocked! Shocked!

                                                                                                                                        1. re: roxlet

                                                                                                                                          soyrizo tastes so close to the real thing!

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Far be it from me to diss something I've never tasted. But I really don't think I want to eat that.

                                                                                                                                                By the by, I've never eaten "real" Mexican chorizo (it's probably not available in the UK) - does it differ from Spanish chorizo?

                                                                                                                                                1. re: Harters

                                                                                                                                                  It's much softer and flavored with cumin and red chile powder and some vinegar. A whole different ball of wax as it were. The soy chorizo is pretty close to the real thing with much less fat. And it is remarkably good. Even the meat three meals a day if possible gent from the midwest likes it a lot.

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    As a former Midwestern gent of the three meat meals a day sort, I can attest that soyrizo is delicious.

                                                                                                                                                    Whereas Spanish chorizo is generally flavored with paprika and salt with various states of cure, Mexican chorizo is a fresh sausage flavored with a variety of spices, chilies and vinegar. The flavor of Spanish chorizo is going to be indelibly porcine, but there is so much going on in a Mexican chorizo, I can happily trade all the fat for an equally flavorful soy analogue.

                                                                                                                                                  2. re: Harters

                                                                                                                                                    yes, as BT says, it's a very soft consistency, and suited to scrambling with eggs, or in casseroles... it not something easily sliced as it doesn't keep its shape Spanish chorizo does.

                                                                                                                                                    it is probably the best "faux" meat product available as it's delicious in its own right.

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      I've had some nasty bits in Mexican chorizo

                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                        and that's what you avoid in soyrizo.

                                                                                                                                            1. re: buttertart

                                                                                                                                              "Beautiful new I love her" Too funny.

                                                                                                                                              I'm lobbying hard for a TJ's trip tomorrow (it's a bit of a drive, negating the savings unless we buy in bulk). I haven't had the soyrizo in forever. I am now more determined.

                                                                                                                                              1. re: buttertart

                                                                                                                                                You ate lobster for lunch. Jealous. :)

                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                  $15.25 lunch special 1 1/4 lb with an iceberg/carrot/red cabbage salad with tomato slice and "French dressing" thrown in. The best cheapest thing in NYC and surrounding area.
                                                                                                                                                  The time before this I got a female and the roe...

                                                                                                                                              2. Linner was going to be teriyaki chicken, steamed rice and garden salad with homemade Thousand Island-ish dressing, but then we got two impromptu linner guests, and I had to figure out a way to come up with more protein, so I made some ham tamagoyaki to boot.

                                                                                                                                                More Neapolitan ice cream in a bit I think...

                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                 
                                                                                                                                                16 Replies
                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                  Do you make your own thousand island, Ina?

                                                                                                                                                  Linner? Beer brewing day is going well, then?

                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                    Si, si and si.

                                                                                                                                                    The TI dressing is mayo, ketchup, sweet pickle, onion, salt, pepper, white vinegar, oil and a little sugar all blenderated.

                                                                                                                                                    Well, on that last si, we had an equipment malfunction and lost about 2 gallons of beer. But what they did get looks and smells really good. :)

                                                                                                                                                    I shouldn't say *we*, really, because I'm just the cookie. I let the boys do the real heavy lifting.

                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                      We're brewing today, too! Must be something about Sundays...

                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                          Well, to be fair, he really did most of the work: an American barleywine and a Partygeil (like a light session beer made with a second run from the same batch of grains). He's still perfecting his method...currently dissolving a little malt syrup to up the gravity of one or both brews.

                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            Is Partygeil a type of beer or a tongue-in-cheek German name?

                                                                                                                                                            1. re: JungMann

                                                                                                                                                              Believe it or not, it's a real beer name, although I misspelled it: http://www.brewingtechniques.com/libr...

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Very interesting. I've never tried a Party-Gyle, though I kind of wish it packed the oomph I imagined you'd fine in something called Partygeil.

                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                              From what I can see, it takes a looooooong time to perfect beer brewing. It's interesting stuff for sure!

                                                                                                                                                              <Listening to beer bubbles pop as I type...>

                                                                                                                                                    2. re: inaplasticcup

                                                                                                                                                      okay, now you're just plain showing off!
                                                                                                                                                      Wow. I love the way ALL of it looks, what a healthy fresh looking din-din. I Love love, Tamagoyaki, okay how'd you do the egg? Do you add dashi? Did you make the egg then added the ham and then rolled, or what? That looks wonderful. and what's the glaze on the chicken, doesn't that look wonderful. I want to make this dinner. Bet your guests were very pleased with this fab meal!
                                                                                                                                                      Seriously, at 6:43 am I want this for breakfast!

                                                                                                                                                      1. re: chef chicklet

                                                                                                                                                        Thanks, chicklet!

                                                                                                                                                        The tamagoyaki, I just put a splash of milk, a smaller splash of rice wine, a little fish sauce, and green onions. Cooked on low heat, turned it out of the pan, and waited for it to cool just a bit (not too much that it would be brittle) before I laid a piece of ham on it and rolled in up tight.

                                                                                                                                                        The glaze on the chicken was:

                                                                                                                                                        -1/4 cup lite soy sauce
                                                                                                                                                        - 2 or 3 slices of ginger
                                                                                                                                                        - 1 clove garlic, smashed
                                                                                                                                                        - 1/6 of a white onion
                                                                                                                                                        - 1/4 cup rice wine
                                                                                                                                                        - 1 Tablespoon brown sugar
                                                                                                                                                        - 2 Tablespoons white sugar

                                                                                                                                                        Brought to a gentle boil over medium heat. Then

                                                                                                                                                        - 1 teaspoon corn starch slurried in 1 Tablespoon water
                                                                                                                                                        - 1/4 cup unsalted chicken stock

                                                                                                                                                        Brought back up to a gentle boil over medium heat then simmered over low heat for 5 to 7 minutes. (The sauce isn't that thick.)

                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                          oooooohhhh. Nice touch with the brown and white sugar, and then the corn syrup. Thank you, I'm going to try this.

                                                                                                                                                          The tamagoyaki, I love it with spinach and sesame seeds too. I've been trying to roll it wrong, in the pan! LOL! That's the way my friends make it, but then they have a square little fry pan too...:p

                                                                                                                                                          1. re: chef chicklet

                                                                                                                                                            It was corn starch and not syrup, just to be sure.

                                                                                                                                                            BTW, I'm planning on taking a whirl and tamales sometime in the near future and lily tells me you might have some pointers for me... Please... :)

                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                              thanks, I would of used corn syrup... i mean who knows, could happen.
                                                                                                                                                              Oh yes, I make tamales, green and red, pork, beef (colorado) and chicken. Love them. I'm a fanatic not to have a dry tamale wrapper, I love them moist and tender with lots of filling...mmmmm!

                                                                                                                                                      2. re: inaplasticcup

                                                                                                                                                        Your photos always make me salivate with envy!

                                                                                                                                                      3. When we got home from brunch today, are water had been shut off, and we just looked forlornly at the three red snappers and crab meat that were in the fridge getting ready to be cooked for tonight's dinner. Apparently, the police had called the water company thinking there was a water main break, and the water company turned off the water. Fortunately, the guy who turned off the water was still in the area, and a call to the water company got the water turned back on. Tonight's dinner will be red fish bon ton, which is filleted red fish sautéed and finished with crab meat in a butter sauce with fried onion rings on top. We're having this with rice, and will probably have a green salad to finish off the meal.

                                                                                                                                                        17 Replies
                                                                                                                                                        1. re: roxlet

                                                                                                                                                          My goodness, that sounds delicious "finished with crab meat in a butter sauce". Yowzah.

                                                                                                                                                          Here is my shrimp concoction as per your epicurious link -- I added fresh parsley to the blender mix and sautéed the shrimp together with green, red & yellow peppers as I was craving veggies. I like the recipe and think it would work well over pasta, too (sans peppers).

                                                                                                                                                          Served it over the spicy fried rice crazy man made.

                                                                                                                                                           
                                                                                                                                                          1. re: linguafood

                                                                                                                                                            Two beautiful meals. I love hearing about your seafood inspirations, y'all.

                                                                                                                                                              1. re: linguafood

                                                                                                                                                                ok shrimp is my favorite food ever. I've never thought to add peppers with shrimp, other than in a stir fry, and not with a Italian pasta. This looks gorgeous!

                                                                                                                                                                1. re: chef chicklet

                                                                                                                                                                  I love shrimp, too. They're so versatile, even tho I often make the same dishes. This was a new one, and I may well make it again!

                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    In that case, will you expand on your mixture in the blender? I can figure the rest, but I need to know your spices and what's in the blender. I think everyone in the house will really like this, and I just happen to have the peppers... : )

                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                      This is the basic recipe:
                                                                                                                                                                      http://www.epicurious.com/recipes/foo...
                                                                                                                                                                      I was trying to recreate green garlic shrimp from a restaurant in the West Village, so I added lots of parsley and scallion to this back recipe. linguafood did her own variation. This recipe is extremely adaptable.

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        yeah, that's really all i did. added parsley. other than that - oo, garlic, onion, black pepper, salt. it becomes almost saucy in consistency and covers the shrimp well. it's much 'milder' in garlic flavor than i expected, especially when compared to gambas al ajillo which are usually VERY heavy on the ajillo.

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            probably. 3 cloves was a bit weak. i'll DOUBLE the amount next time.

                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    It was fabulous, but oh so very, very rich. I wouldn't recommend it as an everyday dish, except if you live in New Orleans!

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      Most people in these parts would consider that a light repast ; )

                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                        I'll just bet! It's fish, after all, right? So it's diet food, lol.

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          Indeed, roxlet: seafood = diet food in NOLA. (And rationalization = high art.)

                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                            Oh, I love analogies, and these two are pretty darn good!

                                                                                                                                                                2. I've got a big pot of curried lentil-sausage soup on the stove. We'll eat some for dinner tonight and then I'll freeze the rest for later (there's nothing better than a freezer full of soup!). Might make some sort of biscuit or quick bread to go with it, but I'll have to track down a recipe that I already have the ingredients for.

                                                                                                                                                                  1. Dinner was better than I even thought it would be. I followed this: http://www.examiner.com/cooking-in-lo...
                                                                                                                                                                    for the chicken, but used bone-in/skin-on thighs since that's what we had, so i had to adjust the cooking time a bit. also, i don't buy garlic salt, so i mixed granulated garlic and sea salt together. The chicken was wonderful - super crispy, juicy, and really flavorful. Very assertive and smokey. I served it with buttered/parsleyed egg noodles with fresh ground black pepper, so it was kinda like a deconstructed paprikas. On the side, i sauteed in butter thinly sliced onion, red and green cabbage, and sliced reconstituted dried shitake mushrooms. then, to braise, i added the reconstituting liquid from the shrooms and some sherry. loved the textures and sweetness of this dish. a radicchio/red lettuce/shallot salad finished off the meal.

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Damn, that sounds delicious. Am I understanding right that you braised the cabbage in the mushroom liquid? Yum.

                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        yup, and the sherry. plenty left for lunch for work tomorrow, too....

                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                        That braise does sound delicious, mc. I like the idea of using the shiitake mushroom liquid.

                                                                                                                                                                        And right now I am green with envy that you are watching Ferran Adria speak. Enjoy!

                                                                                                                                                                      3. Dinner was low-key: biscuits with butter and super-sharp cheddar.

                                                                                                                                                                        I did just finish making a big pot of yellow split pea and sweet potato soup for my lunches for the first part of the week. It's in containers and cooling on the counter now.

                                                                                                                                                                        11 Replies
                                                                                                                                                                        1. re: BabsW

                                                                                                                                                                          I like the sound of that soup. What else went in there?

                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                            Started with some thick slab bacon (the peppered kind), cut into 1 in pieces. cooked until nice and brown, removed the bacon pieces to drain.

                                                                                                                                                                            Then, keeping the rendered bacon fat, I tossed in my "odds-n-ends mirepoix" using up the remainders of onion, shallot, celery root, carrot and parsnip that I had lounging in my crisper, cooked them for about 5 minutes, and added 3 large cloves of garlic (smashed) and the diced sweet potato, cumin and yellow split peas, then some chicken broth and the bacon went back in. Simmered for an hour or so, then I fished out all the pieces and purred the soup when it was done and I tossed the bacon back in to simmer the pureed soup another 5 minutes.

                                                                                                                                                                            Very basic but comforting. :)

                                                                                                                                                                            1. re: BabsW

                                                                                                                                                                              love that soup, and the cheddar biscuits - nice planning!

                                                                                                                                                                              1. re: chef chicklet

                                                                                                                                                                                Thanks! I can report back now that I've had my unch, that it is a very good recipe. I only had a few tastes last night to check for seasoning balance, and it seemed pretty good then, but y'know, it was late, I was tired...

                                                                                                                                                                                It is VERY good the next day.

                                                                                                                                                                                Boy, do I love soup. lol

                                                                                                                                                                                1. re: BabsW

                                                                                                                                                                                  Yeah well me too! which one did you have today, and did you mix cheddar cheese into your biscuit mix? I think bacon is an all star ingredient in split pea soup. I recently bought a few hunks of Canadian bacon, but the smokiness of a great thick peppered bacon is hard to surpass. The only think I don't put in there is parsnips. I have tried them in a other dishes, I don't know why, I just can't get into them. But the rest is exactly as I make mine. Doh, I just realized this is one soup not two! LOL, wow, that's really interesting then! So the sweet potato is cubed, not pureed.

                                                                                                                                                                                  1. re: chef chicklet

                                                                                                                                                                                    The sweet potato is diced and cooked along with everything else in the soup, but then pureed along with the rest of the ingredients, though I do like to leave some of it unpureed for a little variation in texture.

                                                                                                                                                                                    And yes, I add some grated cheddar in with the biscuit mix ;D

                                                                                                                                                                                    I love parsnips and often use onion/shallot, celery root and parsnip as a mirepoix base for some soups, especially this lentil soup I love. I had some celery root and parsnip left over from when I made a small batch of the lentil soup last week, so that's why I tossed it in there with the carrots last night. Trying to use everything up. :)

                                                                                                                                                                                    1. re: BabsW

                                                                                                                                                                                      oh and now that made more sense to me, I got lost there a bit.
                                                                                                                                                                                      I love cheddar biscuits! Nice work!

                                                                                                                                                                              2. re: BabsW

                                                                                                                                                                                very nice! good flavor combos, there.

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Thanks! As it turned out, no extra s&p was required, thanks to the peppered bacon. It came out nicely balanced for me with very little effort, which is always a pleasant surprise.

                                                                                                                                                                                2. re: BabsW

                                                                                                                                                                                  An edit, probably self-exaplanatory but still:

                                                                                                                                                                                  "Simmered for an hour or so, then I fished out all the pieces *OF BACON and pureed the soup when it was done and I tossed the bacon back in to simmer the pureed soup another 5 minutes."

                                                                                                                                                                                  I should know not to post before I've fully caffeinated for the day. :p

                                                                                                                                                                            2. An evening of brown gloop from the freezer

                                                                                                                                                                              Me - guinea fowl casserole

                                                                                                                                                                              Her - indeterminate veggie pasta dish

                                                                                                                                                                              Yummy. Or perhaps not.

                                                                                                                                                                              1. It's another lovely, warm (& dry!!) day in Happy Valley, so fall dishes will have to wait.

                                                                                                                                                                                I'm thinking pork or lamb chops marinated Greek-style and grilled - that way I can use up my leftover tzatziki from Friday night's shenanigans - and perhaps a Greek salad or sumtin else on the side. We'll have to see what the veggie selection at Wegmans is like today....

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                  I looked over and over my recipe yesterday, seems I've created sort of a Greek/Indian dish without knowing it! I guess I have to make this before it starts raining, because I use the grill too for the kababs.I do make a raita, or tzatziki is there a difference? Once I add herbs like basil, mint, cilantro garlic and cumin etc. and we eat it with naan instead of pita, but I've used pita when watching calories. It's all good.
                                                                                                                                                                                  You have inspired me to go get some fresh feta too... thanks!

                                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                                      Raita is definitely adaptable, but I there is a tzatziki turning point where your salad no longer plays so well against the Big League spices in Indian cuisine. Oregano and sour cream are welcome, if not required, in my tzatziki but not so much in my raita. Basil, though, might be an interesting experiment. Holy basil has its fans in certain parts of the subcontinent.

                                                                                                                                                                                  1. Had some fresh Bermuda Lobster on hand, so hooked up a Bermuda Spiny Lobster Pasta in a sparkling white wine cream sauce finished with a bit of truffle butter...

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. We are having roasted vegetable soup with grilled cheese. In a few minutes, I'm going to get up and prep my sweet potatoes, carrots, onions, and parsnips and start roasting. My house is going to smell awesome.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: Olliegator

                                                                                                                                                                                        Nice! Fall is a great time for roasting vegetables.

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          It turned out fantastic. I even gathered the effort to make veggie stock while the other veggies were roasting. A few dashes of tobasco, and a dollop of sour cream made me a very happy lady tonight.

                                                                                                                                                                                      2. On my own this evening so indulging in a huge pot of black bean chilli that is loaded with chipotle chillies. A big pile of green veg and a glass of sauvignon blanc will do the trick as accompaniments!

                                                                                                                                                                                        1. out for dinner tonight - not sure where yet, but wherever it is, it'll be anticlimactic because it won't be cooked by Ferran Adria - right after my sister and i get done hearing him speak at a local theater tonight!!!!

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Enjoy your evening and report back if you can please.

                                                                                                                                                                                          2. I wanted to go in to the big bad city today to bum around on my day off. Maybe grab lunch at the clubby RL or go out for afternoon tea...instead I stayed at home and cleaned. UGH. So, lazy dinner tonight. Leftover bolognese sauce and the rest of the spinach pasta cut into fettucine. Salad on the side. And a nice big glass of chianti, I've earned it today.

                                                                                                                                                                                            1. Well, 3 days before we were supposed to get our new kitty from the rescue (mind you, this was a month long process...) they called to say she had a respiratory infection and was therefore unadoptable by us because we have another cat- even though she was being treated. So.... it was a weekend of comfort food. Gyros, broccoli cheese and bacon soup, etc.

                                                                                                                                                                                              Then, late yesterday afternoon we got the opportunity to adopt a Mohave Spotted, which is a Bengal offshoot hybrid, that is polydactyl. She has the biggest feet (7 toes each front paw) that you have ever seen on a super tiny kitten and you can't help but laugh out loud. She's so cute!

                                                                                                                                                                                              So... in a great mood again, it's chicken tagine and couscous for dinner with some plain chicken set aside for the house felines.

                                                                                                                                                                                              7 Replies
                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                Too bad about the first kitty, but the new one sounds fabulous.

                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  ... And maybe butter tarts for dessert. I was just reading your thread about them and have never had one. They sound yummy.

                                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                                  they wouldn't let you have her after she was done with treatment? odd..... but at least you still get some new kitty loving, and it sounds like she'll be a hoot!

                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                    Sorry about the first kitty, but sounds like you have a cutie-pie in the Mohave Spotted! SEVEN toes? Mousies won't have nothing on her!

                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                      Thanks for all the good kitty wishes. I'm trying to get a good pic of the feet for the avatar. :)

                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                        I'm wondering if that's the same breed as the Hemingway cats, the many-toed descendants of which still reside at the Key West house.

                                                                                                                                                                                                        On topic, hope you enjoyed your chicken tagine as much as the felines will love their meal.

                                                                                                                                                                                                      2. Leftover beef stew with a few slices of homemade honey wheat bread w/ butter. Hit the large, pulsating spot that showed up after a Belgian beer and a strawberry-basil cocktail at a local eatery.

                                                                                                                                                                                                        1. Angel hair with a fresh tomato and ground beef ragu zipped up with a splash of balsamic because the Romas were a little flat this week. A romaine & sauteed mushroom salad dressed with balsamic vinaigrette on the side.

                                                                                                                                                                                                          I've begun air drying the mushrooms in the refrigerator for a day or 2 in the fridge before I use them, and this has reduced the amount of liquid exuded considerably.

                                                                                                                                                                                                          Washed down with a tempranillo grenache.

                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                           
                                                                                                                                                                                                          1. I had grand ambitions of introducing my boyfriend to the wonder that is Canadian Thanksgiving (he didn't seem all that impressed by my explanation of "it's kind of the same, but in October with no pilgrim theme").

                                                                                                                                                                                                            But then I got a serious case of lazy, so we're having what I'm referring to as "Mini Canadian Thanksgiving." Roast chicken, baked acorn squash, mashed potatoes and cranberry-orange sauce. $0.65 "microwaveable" pies for dessert, topped with vanilla ice cream.

                                                                                                                                                                                                            1. Last night was kabobs - shrimp, andouille, red onion, cherry tomato, zucchini with a smoked paprika glaze. Lime basmati rice on the side (not worth the work, will do regular basmati instead).

                                                                                                                                                                                                              Tonight, simple burgers on the grill and fries.

                                                                                                                                                                                                              1. Upcoming - Lion's head meatballs. The freezer finally gave up its secret that it was hoarding half a kilo of pork mince, underneath all the sausage and bacon.

                                                                                                                                                                                                                I'll be pretty much using Buttertart's recipe from many weeks back. Merci, mon ami.

                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    Bloody hell, that was an absolute belter of a dinner. Most enjoyable new dish I've cooked in ages.

                                                                                                                                                                                                                    Folks - go find the recipe (it must be 3 months or so back) and get cooking.

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      quite the recommendation! do be a dear, BT, and spoon feed it to me? (the recipe, i mean, not the actual dish.) thanks!

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        On this thread, mc - hadnt realised how long I;d had it in the "to cook" file

                                                                                                                                                                                                                        http://chowhound.chow.com/topics/7617...

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          thanks Mr. H. must look for black vinegar now....

                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                        Couldn't agree more; those are really wonderful.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Hurrah, I'm so glad you (all) liked them! Does my little Shanghainese-food-loving heart good.

                                                                                                                                                                                                                      3. Braised Chicken with Butternut Squash and Cranberries served over Coucous - it's a perfect dish for Fall!

                                                                                                                                                                                                                        http://fortychestnuts.com/2011/09/23/...

                                                                                                                                                                                                                        4 bone-in chicken thighs, skin on

                                                                                                                                                                                                                        1/2 large butternut squash, peeled, seeded and cut into 1/2″ pieces

                                                                                                                                                                                                                        1 small onion, cut into 1/2 inch wedges

                                                                                                                                                                                                                        3 teaspoons ground dried sage or 1 tablespoon chopped fresh sage

                                                                                                                                                                                                                        4 teaspoons all purpose flour

                                                                                                                                                                                                                        2 teaspoons ground coriander

                                                                                                                                                                                                                        1 teaspoon ground nutmeg

                                                                                                                                                                                                                        2 cups chicken broth

                                                                                                                                                                                                                        1/2 cup dried canberries

                                                                                                                                                                                                                        olive oil

                                                                                                                                                                                                                        salt

                                                                                                                                                                                                                        black pepper

                                                                                                                                                                                                                        In a Dutch oven or heavy pot, heat a few tablespoons of olive oil over high heat.

                                                                                                                                                                                                                        Rinse and pat dry the chicken thighs. Season both sides with salt and pepper.

                                                                                                                                                                                                                        Cook chicken thighs, skin side down, until skin is golden and crisp, about 5 minutes.

                                                                                                                                                                                                                        Remove from pot and transfer to a plate.

                                                                                                                                                                                                                        Pour off some fat from the pot but leaving about 1 -2 tablespoons in it.

                                                                                                                                                                                                                        Add to the pot the butternut squash and onion.

                                                                                                                                                                                                                        Cook until they start to become soft, about 5 minutes.

                                                                                                                                                                                                                        Add sage, flour, coriander and nutmeg. Cook until fragrant, about 2 minutes.

                                                                                                                                                                                                                        Add in broth and stir to pick up the browned bits at the bottom of the pot, about 1 minute.

                                                                                                                                                                                                                        Nestle chicken, skin side up, in the pot and sprinkle in the cranberries.

                                                                                                                                                                                                                        Bring the liquid to a boil and then reduce heat so that it becomes a simmer.

                                                                                                                                                                                                                        Partially cover and simmer chicken until cooked through and squash is tender, about 25 minutes.

                                                                                                                                                                                                                        Serve with couscous (see below).

                                                                                                                                                                                                                        Couscous

                                                                                                                                                                                                                        (serves 4

                                                                                                                                                                                                                        )

                                                                                                                                                                                                                        1 cup dry couscous

                                                                                                                                                                                                                        1 cup water

                                                                                                                                                                                                                        1 tablespoon butter, optional

                                                                                                                                                                                                                        In a pot, add in the water and optional butter.

                                                                                                                                                                                                                        Bring the water to a boil.

                                                                                                                                                                                                                        Once boiling, remove from heat and quickly stir in the couscous.

                                                                                                                                                                                                                        Cover and let sit for 5 minutes.

                                                                                                                                                                                                                        Remove lid and fluff with a fork.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                        1. My trip to Trader Joe's was fruitful, and I am now stocked up with garlic naan, soyrizo, Morningstar Farms breakfast patties, coffee, cheap wine, *and* a fistful of those three-packs of yeast for ninety-nine cents. Ninety-nine cents! The local markets sell those same packs for over three dollars each.

                                                                                                                                                                                                                          Tonight, the boy wants pizza. I don't really, but we were up late last night, and I know his workday will be all the more hellish for that indulgence, so pizza it is. He has asked for a 'Mexican' pizza, with salsa, chihuahua, soyrizo, and cilantro. I'm making a batch of ricotta, and a small pot of marinara to use on my own pizza: marinara and ricotta, with mozzarella, artichoke hearts, and olives. I might caramelize an onion to use on one or both pizzas. Simple spinach and broccoli salads and a cheap red to go with.

                                                                                                                                                                                                                          14 Replies
                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                            Lily, what is chihuahua? The kind that goes on pizza, I mean.

                                                                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                                                                              It's exactly what you think it is: just a soft, white, Mexican cheese (cow's milk). It's not a special kind to be used on pizza, just the regular stuff that is doing its part in bastardizing a pizza. He let me splurge on some goodies at the market yesterday (after we'd already spent more than we planned), and now I have to be his kitchen minion and create whatever his oddball belly growls for.

                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                Do you like the stuff? Would you buy it again?

                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                  We buy it occasionally. It's very mild, so it's ideal for hot dishes that have a lot of spice and flavor already going on. After the man abandoned his stir-fry, I used some of the cheese in another pan of bean and cheese burritos. This cheese also works well in a sauce, or on nachos. You can use it as a substitute in any recipe that calls for queso blanco, or monterey jack (though the jack has a tiny bit more flavor).

                                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                                    Cool. I'm going to look for it next time I'm at the Meximart.

                                                                                                                                                                                                                            2. re: onceadaylily

                                                                                                                                                                                                                              Can you get the large jar of Fleishman's Yeast at your store? It's 4 oz.--works out to be way cheaper.

                                                                                                                                                                                                                              http://www.breadworld.com/products.aspx

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Thanks, Christina. And, yeah, they had it (priced around 6.99, I think?), but I wanted to check Target's prices first. I remember that their flour and sugar were cheaper than at my usual markets, and am hoping that they have the jars of yeast for a decent price as well. Those little packets are kind of a PITA. I think I'm going to empty them into a jar to make measuring easier.

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  The SAF stuff by the 500 gm bags is even cheaper and lasts FOREVER in the freezer. I got mine at a Euro Market here (specializes in Eastern European stuff, in Astoria) but other places must have it.

                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    I just researched SAF a bit, and, wow, so much cheaper. I'll have to check around for that. One website mentioned Food for Less as a place that might carry it. Thanks, BT.

                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                      You can freeze yeast? What about the Fleishman's? I bought a 3-pack 2 weeks ago and tucked it away in the fridge, stressing about how I can use it before it goes bad.

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        I have kept mine in the freezer with no ill effects.

                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                          Hell yes, my SAF still works fine and will celebrate its 6th anniversay of being past use-by date on 25 Oct 2011. You don't go through much with the low-yeast long-rise breads.

                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                          I use the SAF yeast too. I have it in a little click-clack container in the freezer, and mine's about 3 years old, and there's another package that I got as a bonus when I ordered some stuff from King Arthur Flour a few years ago, that's in the freezer waiting for me to finish the other package. I'm pretty sure they sell this at Whole Foods, but I did get mine originally from kingarthurflour.com

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            My first go of it (a long time ago) was from KAF. The Euro Mart stuff was as cheap as dirt.

                                                                                                                                                                                                                                    2. Sheesh - stay away from the WFD thread for 4 days, and you've almost moved through TWO more threads! LOL

                                                                                                                                                                                                                                      I ate OUT most of last weekend (from Thursday evening through Sunday evening). Birthday dinner was up in Quechee last Friday night (I had lobster bisque as an app - no chunks of lobster! - and Diver Sea Scallops prepared 3 ways - wrapped in grilled prosciutto, pan-seared with ginger & leeks, and finally, glazed with a basil pesto, and served with risotto and asparagus.)

                                                                                                                                                                                                                                      THEN breakfast out Saturday morning, a bit of shopping around Woodstock and Quechee, and headed home to a dinner Saturday night at home - a quick throw-together (butcher-bought pre-marinated sweet Asian Chili sirloin tips, baked potato, and salad with homemade Maple Balsamic vinaigrette for me, and bottled Italian for him), lunch was OUT on Sunday with a gathering of friends, and dinner on Sunday was ice cream cones around 8:30, due to late lunch.

                                                                                                                                                                                                                                      FINALLY got around to cooking yesterday - pork roast marinated/brined in unpasteurized apple cider, peppercorns, Bouquet Garni herb blend, a bay leaf, and some dried garlic chips. Roasted it until just done. Sides were Israeli couscous and a stir-fry of julienned carrots, haricot verts, and onions tossed with Aleppo pepper and salt.

                                                                                                                                                                                                                                      Now off to read 220 posts on this thread. :-)

                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        Happy Belated Linda! It sounds like you had a great time.

                                                                                                                                                                                                                                        Those scallops sound lovely and one of my secret indulgences is lobster bisque. On the rare occasion I go to RL in Chicago (Ralph Lauren's restaurant), I always get the lobster bisque. It comes with a few pieces of lobster on top and it's a real treat. It seems like such an old fashioned dish to me, when there were elegant restaurants about.

                                                                                                                                                                                                                                        RL is very English clubby with American food. A great place for lunch. Creme Brulee is super too and the burgers are pretty tasty.

                                                                                                                                                                                                                                        1. re: twodales

                                                                                                                                                                                                                                          Thanks - it was a good weekend. We had gorgeous weather in New England - almost summer-like! The bisque was good - just not as lobster-y as I had hoped. Even a small piece on top would have sufficed. But the scallops made up for it. And the lemon cheesecake with raspberry sauce as my dessert. :-)

                                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                                          busy busy bday girl! sorry about the lobster - i woulda felt cheated too! but it sounds like you made up for it all the way around. hope the new mister is smothering you with fun stuff.

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            No, but I'm fine with that - I've got more stuff (a.k.a. sh*t, according to my sister) than I know what to do with. The trip and meals out all weekend were all on him. But I did get a $50 GC from one of my friends at the Sunday lunch....to Williams-Sonoma. I'm thinking I see a Le Creuset in my future. That doesn't fall into the sh*t category. :-)

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              I recently had a birthday and I told my husband PLEASE don't buy me anything. Not even flowers just a card would be sufficient. Our anniversary was the next day and we had a lovely meal in a French Bistro. I was very happy with the low key birthday. I'm presently trying to rid myself of stuff, not collect more. It's my mission at the moment.

                                                                                                                                                                                                                                              Le Creuset sounds perfect.

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                fun stuff = trip and meals! who needs more actual stuff?

                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                              Belated birthday wishes, LW--and much happiness, culinary and otherwise, with your new man.

                                                                                                                                                                                                                                              1. Feels like I've been gone forever: Linda's got a brand new beau; Weezie's got a brand new cat; BT's got a brand new stove. May you all derive much pleasure from your cool new acquisitions!

                                                                                                                                                                                                                                                But some things never change. The WFD thread always has me shaking my head in amazement at the sheer variety/many manifestations of deliciousness issuing from Hounds' kitchens. Yum, yum, and yum.

                                                                                                                                                                                                                                                Just getting back into the swing of things in the kitchen myself. Trying to cooking some from the COTM, but other things as well.

                                                                                                                                                                                                                                                Monday's dinner was grilled halibut steaks (Whole Foods packaged frozen--quite good) topped w/herb butter, boiled and buttered potates, sauteed brussels sprouts, asparagus and cherry tomato salad.

                                                                                                                                                                                                                                                Last night I made a COTM recipe, parsley-stuffed shrimp (sauteed breadcrumbs w/garlic, parsley, and onion are stuffed into jumbo shrimp, broiled, and spritzed w/lemon), which we had w/roasted asparagus and spinach salad.

                                                                                                                                                                                                                                                Tonight the last of the asparagus has been made into soup. We'll start with that and move on to (storebought, Bertagni brand) porcini ravioli drizzled w/sage butter, dolloped w/creme fraiche, topped w/shaved parmigiano, inspired by a dish from a favorite hole-in-the-wall Italian place I used to go to as a student. That and a green salad tossed w/lemony vinaigrette is what's for dinner. We shall see if DH can survive the meatless ordeal.

                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                  Feels like I've been gone forever: Linda's got a brand new beau; Weezie's got a brand new cat; BT's got a brand new stove. May you all derive much pleasure from your cool new acquisitions!
                                                                                                                                                                                                                                                  ~~~~~~~~~~~

                                                                                                                                                                                                                                                  BUT the big question is: does Papa got a brand new bag? :-)

                                                                                                                                                                                                                                                  And your dinner tonight sounds heavenly - I could go meatless with an inspired meal like that!

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    Hey Linda, I hadn't seen that about the new man - :) - v v happy for you! Now, what about the feline contingent???

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      The feline contingent is still on hold. Still awaiting delivery of the dry sink so I can finish painting so I don't have multi-colored cat(s). :-)

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        Won't it be fun when everything falls into place!

                                                                                                                                                                                                                                                  2. re: nomadchowwoman

                                                                                                                                                                                                                                                    Pic of the halibut (was surprised at quite how good these were):

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                      All that veg looks perfect and delicious.

                                                                                                                                                                                                                                                    2. re: nomadchowwoman

                                                                                                                                                                                                                                                      hah - ordeal! that ravioli sounds like the height of decadence. good to have you back!

                                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                                        Those ravioli sound heavenly. I'll finally have to make some pasta again next week....

                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          Well, I feel quite guilty taking credit for those ravioli as they were storebought--very good, mind you, but made by someone else.

                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                            Ah, as long as it's good eats. I wasn't going to make my own ravioli either.... tho, thinking about it, I just might.

                                                                                                                                                                                                                                                      2. Tonight was a quick veggie stew with potato-cheese pierogi to use up odds and ends in the fridge and freezer. Not stellar, but tomorrow is another day.

                                                                                                                                                                                                                                                        Welcome back, nmcw! Hope you stick around to regale us with delicious dinner stories.

                                                                                                                                                                                                                                                        1. Sauteed last night's leftover roast chicken in butter with onions, garlic and red bell pepper. Tossed with pasta and Parmesan. Simple and delicious.

                                                                                                                                                                                                                                                          1. milanesas (apanados, chicken fried steak, whatevers!) for the oldster - and this time i bought good thin cut rib eye steaks and pounded the shit out of them. it killed me to do that to beautiful meat like that, but i had to make them soft and thin enough for him to eat! also fried platanos, rice..... that's for his dinner tomorrow, et seq. us? take-out pizza.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              Oh, mc, that dad of yours is very lucky, and I'm quite sure he knows it.

                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                +1. I so admire how you care for your dad, mc.

                                                                                                                                                                                                                                                            2. One of the joys of being retired (there are many!) is the midweek pub lunch. It's a decadent way of spending an hour or so - when you know most folk are working and when you half think you should be doing something more productive yourself. Anyway, we went off to a place about an hour away recommended to me by a user of the UK Chow board as a swap for reccs I'd given him near me.

                                                                                                                                                                                                                                                              So, having stuffed ourselves with goose liver pate, followed by steak & kidney pie, dinner needs to be lightish. In this case, a chicken & rice salad.

                                                                                                                                                                                                                                                              Camargue red rice, shredded cooked chicken breast, almonds, chopped cucumber & spring onions, crumbled feta, pomegranate seeds. And a dressing of lemon juice, zest, olive oil (it warrants my best Palestinian oil). Everything mixed together and for an hour for the flavours to meld. Herself is off out on the razz with some mates and is restaurant eating, so I reckon I'll be having the salad in a bowl in front of the TV. I be a total slob and eat it with a spoon!

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                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                what does that Camargue rice taste like, on its own? I only know of the Camargue horses... beautiful area, and i do remember it being very swampy - so, good rice growing climate.

                                                                                                                                                                                                                                                                damn that salad sounds delicious.

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  A sort of nutty chewy taste if you see what I mean. And quite aromatic in a vague savoury way.

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    sounds good. is it really red? i guess i could google this....

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      Reddish. Brighter before it's cooked - a bit more sludgy afterwards.

                                                                                                                                                                                                                                                                      http://www.healthysupplies.co.uk/infi...

                                                                                                                                                                                                                                                              2. Tonight, I've been asked to fix the stir fry the boyfriend made the other night, and make it, you know, edible. Normally, he can turn out a very good stir-fry without much effort, but he succumbed to a few rookie mistakes. He used a bottled sauce, instead of curry paste, and did little more than glance at the label before he dumped the entire 16 oz into the pot. He did not taste it before he merrily salted it. The first ingredient in the sauce was soy sauce.

                                                                                                                                                                                                                                                                The first thing I'll do is bake a pan of cubed tofu in a little olive oil. While that's baking, I'll saute additional mushrooms, onion, ginger, and garlic, and deglaze the pan with a decent amount of vinegar (either rice or apple cider), and add some coconut milk along with the scary-salty stir-fry, a squirt of lime juice, and the baked tofu. A short simmer, and a handful of cilantro to finish. I'll have mirin on standby, in case it needs more sweet, but I think it will be fine without it. So, that's what he's having, hopefully. I am trying not to add up the amount of money that is being poured into the wok.

                                                                                                                                                                                                                                                                I'm having salad lyonnaise, hold the bacon, with shallots, and a sweet mustard vinaigrette. And I have a third of a loaf of bread that needs to be used up, so garlic bread with smoked gouda for whoever wants it.

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                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    You can have *two* pieces. I need to save some room for the pint of B&J's Late Night Snack that I've stashed away.

                                                                                                                                                                                                                                                                  2. re: onceadaylily

                                                                                                                                                                                                                                                                    Too funny what BF did, lily. Lucky he's got you to fix the mess - and in a most ingenious way, I think!

                                                                                                                                                                                                                                                                  3. I had some leftover lamb necks and sausage from Sunday's gravy.

                                                                                                                                                                                                                                                                    I heated them in some tomato sauce, picked all the meat off the bones, and returned the meat bacl to the sauce. Spooned that and a sausage link over some soft polenta, and topped with a young pecorino. Also had a side salad of arugula and cherry tomatoes with lemon and olive oil.

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                                                                                                                                                                                                                                                                    1. Out with the old: Summer is over, the tomato bed has been broken down.
                                                                                                                                                                                                                                                                      In with the new: Deb found some store-bought apples that need some loving.

                                                                                                                                                                                                                                                                      We're straddling seasons here in Sou'west Connecticut. We'll come up with something to honor the two ingredients tonight.

                                                                                                                                                                                                                                                                       
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                                                                                                                                                                                                                                                                        1. re: twodales

                                                                                                                                                                                                                                                                          Thanks. I only use the camera on my phone now so I can learn how it works. I've shot this particular angle too many times. I need to do better.

                                                                                                                                                                                                                                                                        2. Since the hubby "made-do" with deep-dish pizza last night as I was conducting a meeting last night tonight I am making one of his favs. Based on Bill Blass's meatloaf recipe topped with bacon & Heinz chili sauce, sour cream/cream cheese mashed spuds and a veg of some sort.. Leftover Zebra cake for afters. An extra glass of Cab Sauv for my dessert.

                                                                                                                                                                                                                                                                          1. Arroz con pollo with oven roasted broccoli and cauliflower accompanied by lemon aioli.

                                                                                                                                                                                                                                                                            A bottle of cava to wash it down and a chaser of Racer 5 IPA to keep that bubble buzz going. :P

                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                              1. A package of Trader Joes parmesan spinach dip from the freezer section stirred into cooked penne with broccoli, grape tomatoes, artichoke hearts, prosciutto and capers. An easy dinner for a busy night.

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                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  This sounds delicious! I'm going to try it. We usually do a penne plus whatever is kicking around in the fridge meal once a week. Last night it was chicken sausage, eggplant, red pepper, olives and half a can of tomatoes with a liberal amount of shaved parm,romano,asiago from Trader Joe's

                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                    It was WFD last night and hubby loved it- he gave the recipe to his boss last week who also loved it. I see a future in adding this dip to pasta. thanks!

                                                                                                                                                                                                                                                                                  2. Tonight it was a COTM recipe, pan-fried ("crisped") chicken w/garlic and rosemary, served w/baby limas (fresh from the FM) cooked w/sauteed onion and garlic in chicken stock and brown rice and an heirloom tomato/red onion salad. I added the juices from the chicken to the beans, and they were really good.

                                                                                                                                                                                                                                                                                    1. Made individual-sized shepherd's pies, with ground beef instead of lamb. Lots of carrots, corn and peas, rosemary and thyme. Salad on the side of romaine, shredded carrot, avocado and apple slices with a balsamic vinaigrette.

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                                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                        In the UK, we'd call a beef one a "cottage pie" but I understand Americans use "Shepherds" for both beef and lamb.

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          This was a controversial point last fall when the COTM was the newly issued New York Times Cookbook and one of the favorite recipes tested by the hounds was the "Shepard's Pie" made with beef and some lovely curry powder. It's also WFD at our house tonight so I felt compelled to comment! (I just hauled out the cookbook as it is pouring rain and finally chilly enough to do some oven cooking.).

                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                            Subject crops up fairly often on Chowhound.

                                                                                                                                                                                                                                                                                            Britons will consistently describe the separate use of beef & lamb. It fusses me not a jot what foreigners want to call one of our traditional dishes. By the same token, I make "curries" that would be probably by much unrecognised by folk from the Indian sub-continent :-)

                                                                                                                                                                                                                                                                                            And, whichever, it never has curry powder. Surely that would be keema & aloo, :-)

                                                                                                                                                                                                                                                                                          2. re: Harters

                                                                                                                                                                                                                                                                                            I had no idea of the difference. Thanks for filling me in.

                                                                                                                                                                                                                                                                                            What's funny is I only call it shepherd's pie because that's what the (lamb based) recipe called it. If I had used a recipe titled cottage pie, I probably would've called it that, even if the ingredients were identical, or I had subbed out the beef for lamb.

                                                                                                                                                                                                                                                                                            Of course, it makes perfect sense that a shepherd would have lamb to spare. I guess the shepherd last night loved his lambs so much he decided to cook a cow instead.

                                                                                                                                                                                                                                                                                        2. Stew. Good old fashioned stew. Beef, celery and lots of root veg. With some spuds.

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                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            I like celery but never think to put it in my stew. Parsnips yes--- but never celery.
                                                                                                                                                                                                                                                                                            I never put potatoes in either.

                                                                                                                                                                                                                                                                                            1. re: twodales

                                                                                                                                                                                                                                                                                              And on the other side of the coin, parsnip is just about the only root veg we don't usually put in stew.

                                                                                                                                                                                                                                                                                              Spuds were going to be an accompaniment rather than in the stew (although I sometimes d put in samll waxy spuds). In the event I made parsley/chive dumplings instead.

                                                                                                                                                                                                                                                                                              1. re: twodales

                                                                                                                                                                                                                                                                                                really, TD, you don't ever make a mirepoix - carrots, onion & celery - for the base of a stew? although i imagine Harters is talking about the celery being a main portion of the stew, as opposed to just part of a flavoring base.

                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  I have never, not once, put celery in my stew. I have made a mirepoix when I have roasted a chicken, certainly. I have put celery and onion in spaghetti sauce. I have sauteed celery and onion to put in a meatloaf. I have put onion and carrot in shepherd's pie.

                                                                                                                                                                                                                                                                                                  I like celery. I have no problem with it. Funny, isn't it? I don't know why I've never thought of adding it to a stew.

                                                                                                                                                                                                                                                                                                  I always serve potatoes as a side too. I've tried them in the stew but prefer them to not be soaked in the gravy.

                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                    there's a persian dish i used to love, don't know the name of it, but it's got big chunks of celery, about an inch or two long each, sauteed in oil, then beef cubes sauteed, then tomato paste added and water, and i don't remember much else about how to make it, and it turns out so delicious! taught to me by an ex. may have to fool around with that dish again.

                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        wow, thanks CM! maybe the one my ex showed me was the simplified version of his family, because i don't remember mint at all, or some of those other ingredients, but i'm going to give one of those a shot. thanks again.

                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                    We never make a mirepoix for stew. Everything's in big chunks, including the celery.

                                                                                                                                                                                                                                                                                              2. This thread is getting hefty, new thread started here: http://chowhound.chow.com/topics/812162