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What Did You Cook Today? Part 1

jayt90 Oct 11, 2011 07:47 PM

Since photos are now easier to load on Chowhound (just browse your picture file, and upload),
I thought we could establish a photo forum of daily meals or entrees.

To start, I have my Canadian Thanksgiving maple smoked turkey, with dressing and zucchini.

Please feel free to add daily cooking photos, or verbal descriptions.

 
  1. u
    ukers Oct 11, 2011 08:00 PM

    For dinner tonight - baked salmon with buttery leeks on top, yellow bell peppers with smoked cayenne pepper and sushi rice.

    1. inaplasticcup Oct 11, 2011 08:10 PM

      Hi, jayt. I'll bet that turkey was tasty.

      I didn't do much cooking today, but yesterday, I made angel hair with a fresh tomato and beef ragu with a romaine and sauteed mushroom salad dressed with balsamic vinaigrette. I also posted this on the What's For Dinner thread, which is another ongoing homecooking thread that focuses on dinner. (You might have already seen it.)

      Oh, I did also make a ham and cheese croissant with a light smear of strawberry jam for breakfast today.

      I like the idea of this thread because we can post whatever we make regardless of time of day, so thanks for starting it. :)

       
       
       
      1 Reply
      1. re: inaplasticcup
        inaplasticcup Oct 12, 2011 07:28 AM

        @jay, Saw your post on WFD. I think it's great that we have both options now. Count me in going forward. :)

      2. BIGGUNDOCTOR Oct 11, 2011 08:28 PM

        No cooking, just preparing. Lunch was pears, and bananas, and dinner was a big bowl of guacamole, and chips. Too tired from the commute to cook. The Florida avocados weigh around 2#, and make about a quart of guacamole. Shoulda only used one jalapeño though. This last bunch I bought really have some heat in them.

        Trying to think when the last time I actually cooked a full meal. The current work schedule has me pretty worn out by the time I get home.

        1. todao Oct 11, 2011 08:41 PM

          No images, but dinner tonight was country fried chicken, white asparagus, cherry tomatoes and brown rice. Not only was it colorful, it was very good.

          2 Replies
          1. re: todao
            s
            shaebones Oct 11, 2011 11:19 PM

            Last night. Cooked up what was left in my garden. Sauteed beet greens, swiss chard, roasted brussel sprouts w garlic and shallot. Topped w a good french feta and a splash of rice vinegar. Delightful.

            1. re: todao
              inaplasticcup Oct 12, 2011 06:52 PM

              That sounds lovely, todao. How did you prepare the asparagus?

            2. lafouchow Oct 12, 2011 09:44 AM

              French Pumpkin Soup. A local farm had this giant french pumpkin & was selling slices by the pound. I roasted a 1 lb slice. Separately, I boiled tiny pieces of red potato, sauteed an onion in olive oil. Then put all of this in a pot with chicken stock, fresh sage and parsley, dried thyme, nutmeg. After it cooled, I put it in a blender.

              It's not bad, but could be thicker.

              1 Reply
              1. re: lafouchow
                inaplasticcup Oct 12, 2011 06:52 PM

                Perfectly seasonal!

              2. bermudagourmetgoddess Oct 12, 2011 09:51 AM

                Started the morning off with some seared Fresh Bermuda Tuna (wasabi dusted) and some left over veggies from last night ...

                1 Reply
                1. re: bermudagourmetgoddess
                  inaplasticcup Oct 12, 2011 06:51 PM

                  That's my kind of breakfast. :)

                2. scubadoo97 Oct 12, 2011 06:27 PM

                  No pics but today I made lamb shanks with braised lentils

                  1 Reply
                  1. re: scubadoo97
                    inaplasticcup Oct 12, 2011 06:50 PM

                    Ohhhhh... Who got the marrow?

                  2. jmcarthur8 Oct 12, 2011 06:46 PM

                    Tonight I made Italian sausage lasagna with some no-boil lasagna noodles that I got this week. The brand is DeLallo, it's from Italy, and it says "made with bronze plates". That intrigued me, so I bought a couple boxes and cooked it up today.
                    My son looked up the bronze plate thing online after dinner, and told me that it says the texture lets the sauce stay on better. I hadn't paid any attention, but the lasagna didn't slide apart like it often does. And the noodles weren't soggy like the boil ahead type are sometimes. I've been using Barilla no boil lasagna, but this one is a keeper, too.

                    1 Reply
                    1. re: jmcarthur8
                      s
                      sunflwrsdh Oct 29, 2011 11:42 AM

                      I just use regular lasagna noodles, with a little extra sauce added, and don't boil them. I cover the pan of lasagna with foil for the first, maybe 40 minutes, and then uncover it and let the cheese brown up a little. My sister taught me this trick and it works wonders. You can freeze it ahead of cooking it as well.

                    2. inaplasticcup Oct 12, 2011 06:48 PM

                      For lunch, a bacon, cheddar and caramelized onion omelette.

                      For dinner, arroz con pollo with a side of oven roasted broccoli and cauliflower accompanied by some homemade lemon aioli washed down with a really cheap but lovely bottle of semi-dry cava. :)

                       
                       
                       
                      1. Kat Oct 12, 2011 06:54 PM

                        Spicy chili in the crockpot. Turned colder outside tonite, so it was just right!

                        1. kattyeyes Oct 13, 2011 10:54 AM

                          Roasted hot cherry peppers! Some quality time in the oven with a combo of vinegars, oil and garlic brought 'em down to a more manageable heat level.

                           
                           
                          3 Replies
                          1. re: kattyeyes
                            inaplasticcup Oct 14, 2011 06:07 AM

                            Those look really delicious, kattyeyes. Do you have measurements by any chance?

                            1. re: inaplasticcup
                              kattyeyes Oct 14, 2011 06:35 AM

                              Thank you--yes, I do. I had just a dozen peppers, so I used:
                              2 tablespoons balsamic
                              2 tablespoons champagne vinegar
                              1 tablespoon olive oil
                              1 garlic clove, minced

                              20 minutes at 425 degrees was PLENTY of time. :)

                              1. re: kattyeyes
                                inaplasticcup Oct 14, 2011 12:47 PM

                                That sounds delicious and versatile. Thanks, katty!

                          2. kattyeyes Oct 14, 2011 10:46 AM

                            Last night's tacos become today's luncheon nachos!

                             
                            2 Replies
                            1. re: kattyeyes
                              inaplasticcup Oct 14, 2011 12:48 PM

                              I love a good repurpose!

                              1. re: kattyeyes
                                mariacarmen Oct 25, 2011 04:37 PM

                                oh those look so delish! tacos deconstructed!

                              2. BananaBirkLarsen Oct 14, 2011 11:22 AM

                                Made pancakes this morning. Oatmeal pancakes with cocoa nibs sprinkled on in the pan for an extra nutty crunch. Homemade fig preserves and honey to top it off, and an enormous cup of coffee.

                                The cocoa nibs made them, although they tasted a bit burnt. Maybe next time I'll mix them into the batter right before cooking. Even my pancake-hating boyfriend ate one and said it was "good... for a pancake."

                                4 Replies
                                1. re: BananaBirkLarsen
                                  inaplasticcup Oct 14, 2011 12:48 PM

                                  Hey, what kind of a grinch hates pancakes? :P

                                  1. re: inaplasticcup
                                    BananaBirkLarsen Oct 14, 2011 01:23 PM

                                    The same kind that hates crepes and doesn't really care for waffles! It's craziness. I don't understand it either.

                                    1. re: BananaBirkLarsen
                                      inaplasticcup Oct 14, 2011 06:18 PM

                                      The mind boggles... 8|

                                      1. re: BananaBirkLarsen
                                        iheartcooking Oct 15, 2011 08:58 AM

                                        I always thought I hated pancakes and them my mother in law taught me how to make them from scratch and now I'm just neutral on them. Would much rather have savory food for breakfast--- even with my raging sweet tooth!

                                  2. inaplasticcup Oct 14, 2011 06:26 PM

                                    Picadillo empanadas with scratch pastry today. Lime, cilantro, jalapeno curtido on the side, and some homebrewed IPA to wash it down.

                                    Sequential album here:

                                    https://plus.google.com/u/0/photos/10...

                                     
                                     
                                     
                                     
                                     
                                     
                                    4 Replies
                                    1. re: inaplasticcup
                                      DiningDiva Oct 14, 2011 10:24 PM

                                      Love, love, love picadillo empanadas. I usually serve them with a lime crema garnish

                                      1. re: DiningDiva
                                        inaplasticcup Oct 15, 2011 05:48 AM

                                        Agreed that that is a delicious idea, DD. :)

                                        1. re: DiningDiva
                                          Rubee Oct 19, 2011 11:51 PM

                                          Love them too. Now I'm starving and it's midnight here. Thanks a lot Ina!

                                          1. re: Rubee
                                            inaplasticcup Oct 20, 2011 02:39 AM

                                            LOL. You're always makin me hungry and thirsty. Turnabout is fair play. :P

                                      2. m
                                        MAH Oct 15, 2011 12:10 AM

                                        for dinner, pizza with spicy sausage and fresh mozzarella, basil and chopped tomatoes.

                                        After our late dinner, I also made some things to take to various events we have tomorrow. Mini pumpkin cheesecakes with gingersnap crusts (made cupcake size) for the preschool Fall Festival. Spinach and artichoke gratin for a dinner party at a work colleague's place. Still need to whip up a hot crab dip for another event. that'll have to wait til tomorrow.

                                        2 Replies
                                        1. re: MAH
                                          inaplasticcup Oct 17, 2011 01:03 PM

                                          Hot crab dip. Share.

                                          1. re: inaplasticcup
                                            m
                                            MAH Nov 14, 2011 10:12 AM

                                            Sorry for the late response. My recipe for hot crab dip is basically as follows -- 1.5 lbs crab claw meat, 8 oz of reduced fat cream cheese (reg is fine too); 1 large or 2 reg finely minced shallots, dollop of sour cream; 1/3 c or so grated parmesan; 1 to 1.5 t Old Bay; 1/2 t or more Tabasco

                                            Blend all ingredients except the crab meat. taste for seasoning and add more Tabasco and old Bay as needed. Gently fold in crab meat. Bake in greased baking dish at 375 for 30 mins or until bubbly. Also feel free to top with additional parmesan. I serve it with pita chips. It disappears quickly.

                                        2. b
                                          beccydinosaur Oct 15, 2011 03:07 AM

                                          For some reason I can't upload photos from my phone but I'm home alone tonight (flatmates have gone away & my partner's out) so I'm in the middle of a big cooking spree. I made some cookies of my own creation with peanut butter, oatmeal and maple syrup for my partner to take to work tomorrow night earlier, and now I'm playing "let's experiment!" for dinner because I did a huge re-organization of my pantry earlier. I'm riffing on a miso-soup base (bonito, nori, miso, ginger, spring onions) by infusing a bit of green tea and changing up the spices/flavorings a bit. Once I've got the stock adjusted to my liking, I'll add udon noodles, smoked tofu, fresh snapper and spanner crab from the market, and a LOT of veggies to it. I'm the only one who cooks here at all so I'm making a huge pot: guessing my flatmates will be exhausted when they get back tomorrow so they'll have dinner ready :) (I like the system here: I love cooking for people and seeing my food appreciated, and they chip in on my grocery bill)

                                          2 Replies
                                          1. re: beccydinosaur
                                            inaplasticcup Oct 15, 2011 05:47 AM

                                            It's lovely that you cook for your flatmates, beccy. And I'm intrigued by the idea of green tea steeped in the miso soup. Very creative!

                                            1. re: inaplasticcup
                                              b
                                              beccydinosaur Oct 15, 2011 08:00 AM

                                              If I didn't, they'd live on Campbell's, ramen and cold cereal, so they're always appreciative :P

                                              The green tea worked pretty well - I just used a tea bag tied to the pot handle (kind of like the bouquet garni with kitchen string trick I was shown very early on in culinary school!). It went nicely with the ginger. I took a photo but I have no Internet access except through my phone and Chowhound won't let me upload that way - though I sent the photo to my partner who was a little jealous! :P

                                              I've been following a lot of your pictures in these sorts of threads for a little while - your food looks like art!

                                          2. scubadoo97 Oct 15, 2011 06:54 AM

                                            No pics but last night's dinner was fish tacos with a side of seared scallops.

                                            Mahi cut into cubes and seasoned, marinaded in line and tequila. Dried and dusted with Wondra then tossed in a hot pan till brown. The scallops were given a simple treatment of a light seasoning and then seared for color but still rare in the middle.

                                            I had fresh corn tortillas and made a salsa from a tomatillo, tomato, serrano pepper and cilantro. Other garnish was thin sliced cabbage with matchstick red radish and a sliced avocado. Pickled red onions were also available for a topping.

                                            3 Replies
                                            1. re: scubadoo97
                                              inaplasticcup Oct 17, 2011 01:04 PM

                                              How did you make that salsa, scuba? You know I'm always looking for ways to spruce up the tacos... :)

                                              1. re: inaplasticcup
                                                scubadoo97 Oct 17, 2011 06:01 PM

                                                Just a simple prep of fine diced tomatillos, tomatoes, red onion, serrano and cilantro. Dressed with a squeeze of lime and S&P. Only a touch of onion since my wife hates raw onions

                                                1. re: scubadoo97
                                                  inaplasticcup Oct 19, 2011 08:50 AM

                                                  Can't go wrong with a clean and elegant pico de gallo! :)

                                            2. letsindulge Oct 17, 2011 06:27 PM

                                              Grilled NY strip & asparagus salad w/ hoisin-ginger vinaigrette.

                                               
                                              2 Replies
                                              1. re: letsindulge
                                                inaplasticcup Oct 19, 2011 08:51 AM

                                                Fantastic, letsindulge! Nice and pink too...

                                                1. re: inaplasticcup
                                                  letsindulge Oct 19, 2011 05:06 PM

                                                  Thank you. Coming into asparagus season. This actually was my husband salad. I prefer mine more on the rare side. ;)

                                              2. jayt90 Oct 17, 2011 06:32 PM

                                                I felt like comfort food today, nothing elaborate, so I grilled a thick rib steak with smashed potatoes.

                                                 
                                                3 Replies
                                                1. re: jayt90
                                                  inaplasticcup Oct 19, 2011 08:52 AM

                                                  It's a good day for that meal in our parts.

                                                  Some beer for you to wash that down, if you're so inclined. :)

                                                   
                                                  1. re: inaplasticcup
                                                    jayt90 Oct 20, 2011 04:19 PM

                                                    If that's the Man's, it has tremendous head!

                                                    1. re: jayt90
                                                      inaplasticcup Oct 20, 2011 04:58 PM

                                                      C.ackle O.ut L.oud... :P

                                                      This is actually Malheur Brut Reserve. I cracked open the special stuff for you. :)

                                                2. inaplasticcup Oct 19, 2011 08:48 AM

                                                  Over the weekend, I made some slipper lobster tails with a cucumber/passion fruit melange and some simple buttered mashed potatoes.

                                                  Then on Monday, the Man had an office potluck, so fresh chips and blended pico de gallo.

                                                  Yesterday's breakfast was French toast with caramelized Strawberry Guavas.

                                                  This morning, breakfast tacos with egg, cheddar and avocado.

                                                   
                                                   
                                                   
                                                   
                                                   
                                                   
                                                   
                                                   
                                                  4 Replies
                                                  1. re: inaplasticcup
                                                    invinotheresverde Oct 19, 2011 09:22 AM

                                                    Love your photos. Both the food and the pictures themselves are lovely.

                                                    I'm having surgery tomorrow (nothing major), so I'm going through the pantry hard today. Steamed and pureed some lovely organic broccoli for my baby girl and made a quick noodle dish with rice wine vinegar, bird chiles, soy, egg, sesame oil and fermented soy beans for me. Spicy, carby goodness, which is perfect on this rainy day.

                                                    1. re: invinotheresverde
                                                      inaplasticcup Oct 19, 2011 10:14 AM

                                                      Thanks, ivtv. Sending good healing juju... :)

                                                      Those noodles would hit the spot for me about now. I'm hungry.

                                                    2. re: inaplasticcup
                                                      scubadoo97 Oct 19, 2011 10:54 AM

                                                      My goodness, that looks fantastic. But then everything you post looks amazing.

                                                      Slipper lobsters are not so common here but are one of my favorite varieties when I can find them. I do see them when diving on occasion but they pale in number compared to the spiny lobster. Good eating for sure. One of those ingredients where your job is simply to not f**k it up. Looks like you did your job well :))

                                                      1. re: scubadoo97
                                                        inaplasticcup Oct 19, 2011 01:21 PM

                                                        Thanks, scuba! That was your ceviche on WFD, right? That looked all kinds of delicious. :)))

                                                    3. jmcarthur8 Oct 19, 2011 03:39 PM

                                                      Today I roasted some country style ribs for 3 hours under foil, then topped them with my favorite homemade Fanny Farmer cookbook barbecue sauce, then roasted them with the foil off for another half hour or so to crisp them up a little.
                                                      While the oven was on, I figured I may as well roast the fresh brussels sprouts, so I tossed them with a Lucini Roasted Hazelnut vinaigrette and left them in there for a little over a half hour, too.
                                                      Served with leftover garlic and sour cream mashed potatoes.
                                                      It's gloomy and windy and wet today in West Georgia. Feels like fall for a change. This was a perfect fall dinner.

                                                      1. letsindulge Oct 19, 2011 08:28 PM

                                                        Mostly Korean with some Japanese.

                                                         
                                                        2 Replies
                                                        1. re: letsindulge
                                                          inaplasticcup Oct 19, 2011 09:05 PM

                                                          Oooooooh. Uni. YUMS.

                                                          1. re: letsindulge
                                                            mariacarmen Oct 25, 2011 04:41 PM

                                                            o my goddddd LI, that's so fantastic looking!

                                                          2. ChloeLim Oct 20, 2011 12:14 AM

                                                            Every Thursday, my boyfriend's dad coming to our place. So I made chicken skewers(red wine&garlic sauce) with Korean style fried rice and steamed egg for him. And home-made potato chips which is my boyfriends favorite. We had nice dinner together as always :-)
                                                            By the way, your turkey looks so tender. Must be yummm :-D

                                                             
                                                             
                                                            1 Reply
                                                            1. re: ChloeLim
                                                              inaplasticcup Oct 20, 2011 02:41 AM

                                                              Looks delicious, Chloe! I love homemade potato chips... :)))

                                                            2. d
                                                              Doreen Oct 20, 2011 05:01 AM

                                                              Dinner last night was Morocaan chickpea stew with a salad of boston lettuce, sliced golden delicious apples, walnuts, gorgonzola with a dressing of olive oil, moscato vinegar, mustard, mayo and honey. Really good combo.

                                                              1 Reply
                                                              1. re: Doreen
                                                                inaplasticcup Oct 20, 2011 08:58 AM

                                                                That salad sounds lovely, Doreen. Great complement and contrast!

                                                              2. scubadoo97 Oct 20, 2011 04:53 PM

                                                                Tonight was kinda of a last minute throw together. I had taken some top sirloin that I used to make kibbeh nayeh the other day and sliced it thin, marinaded it in some teriyaki and then seared it so my wife could use it for a beef salad last night while I was with the guys at our monthly cigar dinner. I had some broccoli that needed to be cooked and after cutting it up put some rice on. Not sure how the direction of this meal would go.

                                                                I ended up tossing in some sliced mini sweet peppers, onions, garlic and some crushed red pepper. Sauce made from an addition of more teriyaki sauce and a slurry of corn starch.

                                                                Broccoli and beef stir fry. Well it sounds better than last minute clean out the fridge dish.

                                                                2 Replies
                                                                1. re: scubadoo97
                                                                  inaplasticcup Oct 25, 2011 04:08 PM

                                                                  What's kibbeh nayeh, scuba?

                                                                  And what gets served at that cigar dinner? ^-

                                                                  1. re: inaplasticcup
                                                                    scubadoo97 Oct 25, 2011 04:57 PM

                                                                    Kibbeh is a ground meat and bulgur wheat combo that is served many different ways. It is a common Middle Easter food. Nayeh means raw so it is a type of steak tartare dish.

                                                                    What is served at our cigar dinner depends on where we are. Restaurants that will have us are getting slim. Recently we were at a seafood restaurant with an extensive rum menu

                                                                2. letsindulge Oct 20, 2011 10:05 PM

                                                                  Quick & easy...tonkatsu.

                                                                   
                                                                  3 Replies
                                                                  1. re: letsindulge
                                                                    inaplasticcup Oct 25, 2011 04:08 PM

                                                                    Pretty. Is that Bulldog tonkatsu sauce on top?

                                                                    1. re: inaplasticcup
                                                                      letsindulge Oct 26, 2011 12:43 PM

                                                                      Homemade with this recipe. I go light on the mustard powder, and use sweet dark soy.

                                                                      http://www.saveur.com/article/Recipes...

                                                                      1. re: letsindulge
                                                                        inaplasticcup Oct 26, 2011 04:06 PM

                                                                        That is almost too simple to believe! I'm going to have to try that next week. Thanks, LI!

                                                                  2. kattyeyes Oct 25, 2011 11:10 AM

                                                                    Last night I baked chicken--nothing fancy, olive oil, rosemary, Penzey's California seasoned pepper and salt. But so nice to have leftovers because it's perfect for making chicken salad--I added golden raisins and chopped pecans, then attempted to top with a fancy avocado fan. I pulled this trick off ONCE and have the image to prove it (but not today!):

                                                                    http://kattyskitchen.files.wordpress....

                                                                    Today's avos were a bit less firm, thus not so picture perfect, smooshed somewhat when I tried to fan them and no pic to post; however, served with those little whole wheat toast crackers most folks use for cheese--NOM NOM NOM!

                                                                    I'll hafta pick up a bag of broccoli slaw to put the rest of the dressing to good use. It's "Nanny's dressing for chicken salad" (she used it for cole slaw and potato salad, too). My only updates to her original recipe were to add rice vinegar instead of white vinegar and to add a bit of sesame oil.

                                                                    4 Replies
                                                                    1. re: kattyeyes
                                                                      inaplasticcup Oct 25, 2011 04:09 PM

                                                                      That picture is really very droolworthy, katty... <drools...>

                                                                      1. re: kattyeyes
                                                                        mariacarmen Oct 25, 2011 04:42 PM

                                                                        that is beautiful. where are you again, KE? i can't find good avocados anymore, i swear. i'm in Bay Area. chicken salad with avocado is going to make an appearance at my home soon, tho...

                                                                        1. re: mariacarmen
                                                                          kattyeyes Oct 25, 2011 04:51 PM

                                                                          Thank you both! I'm in Connecticut.

                                                                          1. re: mariacarmen
                                                                            w
                                                                            walker Oct 26, 2011 12:34 PM

                                                                            The best avocados I find are at Costco; I usually go to the El Camino one. There are 5 in a bag and I put them on the counter to ripen; since there are too many for all at once, when they are just ripe, I put them in the fridge and they last longer that way.

                                                                        2. c
                                                                          ChiliDude Oct 25, 2011 04:44 PM

                                                                          Arrabbiata Minestrone Denso (Extremely Spicy Thick Minestrone) for 14 days of breakfast in a 8-quart stockpot. Helps keep my cholesterol and blood glucose numbers down.

                                                                          5 Replies
                                                                          1. re: ChiliDude
                                                                            inaplasticcup Oct 26, 2011 05:44 AM

                                                                            I'm so behind on my posting, but the other day, I made a roast chicken sandwich with homemade lemon aioli.

                                                                            A few more things to post later, but it's been a relatively slow week for cooking this week because the Man came down with what we think is a case of vibrio from some oysters we ate. Luckily, he is finally feeling much better now!

                                                                             
                                                                             
                                                                             
                                                                             
                                                                            1. re: inaplasticcup
                                                                              kattyeyes Oct 26, 2011 06:10 AM

                                                                              Mmmmm...lemon aioli! I need to make that! And you made your own fancy avo fan, how about that? :) Lovely, as always, lady!

                                                                              1. re: kattyeyes
                                                                                inaplasticcup Oct 26, 2011 04:07 PM

                                                                                High five for the avo fan makers. :P

                                                                              2. re: inaplasticcup
                                                                                mariacarmen Oct 26, 2011 10:48 AM

                                                                                another one with the beautiful avocados!
                                                                                that aioli looks wonderful.

                                                                                1. re: mariacarmen
                                                                                  inaplasticcup Oct 26, 2011 04:07 PM

                                                                                  Thanks, mc. You are awesometacos. :)))

                                                                            2. BananaBirkLarsen Oct 26, 2011 02:54 PM

                                                                              My boyfriend and I went fruit foraging yesterday and we brought back half a bag of very very ripe concord grapes. They're super sweet, but very seedy, so I'm attempting to turn them into a concord-vanilla jelly. It tastes good so far, although I'm a little worried it will cook down to nothing before it thickens -- there weren't very many grapes and I'm not using any additional pectin.

                                                                              I'm also planning on baking some bread tonight. I've had the dough aging in the fridge for a few days now and we're having leftover lentil soup from the freezer for dinner tonight so it seems like a good match.

                                                                              3 Replies
                                                                              1. re: BananaBirkLarsen
                                                                                inaplasticcup Oct 26, 2011 04:08 PM

                                                                                Koreans eat a lot of Concord grapes, but we rarely eat the skin, and we usually swallow the pulp (is that what it is - pulp?) whole. Let us know how the jelly turns out, BBL!

                                                                                1. re: inaplasticcup
                                                                                  BananaBirkLarsen Oct 26, 2011 04:20 PM

                                                                                  I think the jelly has morphed into jam. It wasn't thickening up as I'd hoped and everything was boiling away, so I strained the juice, pureed the skins and mashed them through a sieve to get the seeds out, then mixed the puree back into the juice. It tastes great, but I only ended up with one small container. And we'll see how it thickens up. My grape jam may end up morphing into grape sauce before I'm through with it.

                                                                                  When you eat concords, do you usually peel them first and then eat the pulp or do you suck out the inside and throw away the peel? I don't usually mind the peel, and these were on the verge of fermenting on the vine when we picked them so they weren't even remotely sour. I couldn't get past the seeds though. I guess I'm squeamish about large seeds in my fruit. We got a pile of pomegranates, too, and my boyfriend won't stop teasing me because I spit out the seeds once I'm done eating the pulp.

                                                                                  1. re: BananaBirkLarsen
                                                                                    inaplasticcup Oct 26, 2011 04:50 PM

                                                                                    We just suck out the inside and swallow the eyeball whole. And the crappy thing about eating Concord fresh is that pretty much all the goodness is found in the teeny tiny bit of juice between the pulp and the skin. :P

                                                                              2. r
                                                                                raisa Oct 27, 2011 06:24 AM

                                                                                Spinach, mushroom and cheese quiche.

                                                                                 
                                                                                5 Replies
                                                                                1. re: raisa
                                                                                  kattyeyes Oct 27, 2011 06:48 AM

                                                                                  Hey, check you out! Nice goin'! I really do want to try the cracker crumb crust. :) It's perfect weather for quiche.

                                                                                  1. re: kattyeyes
                                                                                    r
                                                                                    raisa Oct 28, 2011 09:05 AM

                                                                                    The cracker crumb crust turned out so well that I don't think I'll be making a pie crust for quiche soon. It took me 10 minutes to prepare everything including the crust and 30 minutes in the oven. So happy!

                                                                                  2. re: raisa
                                                                                    inaplasticcup Oct 28, 2011 05:42 AM

                                                                                    Looks delicious, raisa. What kind of cheese did you use in it?

                                                                                    1. re: inaplasticcup
                                                                                      r
                                                                                      raisa Oct 28, 2011 09:08 AM

                                                                                      I used gruyere but i also had a little bit mozzarella sitting in my fridge. So, I scattered it on top of the egg. It created a pizza like feel.

                                                                                      1. re: raisa
                                                                                        inaplasticcup Oct 28, 2011 12:49 PM

                                                                                        Thanks! You've got quiche on my brain now...

                                                                                  3. BabsW Oct 27, 2011 07:06 AM

                                                                                    I baked a loaf of multi-grain bread and am now attempting to make a pectin-free mulled cider jelly by boiling down spiced cider. We shall see if that works.

                                                                                    3 Replies
                                                                                    1. re: BabsW
                                                                                      inaplasticcup Oct 28, 2011 05:42 AM

                                                                                      DId it work, Babs?

                                                                                      1. re: inaplasticcup
                                                                                        BabsW Oct 28, 2011 07:58 AM

                                                                                        Ah, no. I ended up cooking t down to something like an apple cider TAFFY/CARAMEL.

                                                                                        Now, I've never made candy before, so I can never remember if it's always stir something liquidy with sugar in it or NEVER stir something liquidy with sugar in it to get it to crystallize and harden.

                                                                                        I'm thinking it's STIR. So next time, if there is a next time, I will boil this for less time, over lower heat and without stirring.

                                                                                        1. re: BabsW
                                                                                          inaplasticcup Oct 28, 2011 12:49 PM

                                                                                          LOL. This sounds like my last week's strawberry guava jam experiment. :P

                                                                                    2. m
                                                                                      Matahari22 Oct 27, 2011 09:03 PM

                                                                                      Made a version of some summer rolls today. Rice paper, rolled up with a mince of poached chicken mixed with cilantro, celery and green onions, yellow heiloom tomato, peppers, cabbage and carrot, and mint leaves. I made a peanut sauce to dip and a cup of homemade broth to drink along. I also had some fresh crisp apple, but forgot to put it on the plate for the photo.

                                                                                      Share this album with anyone by sending them this public link:
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                                                                                      5 Replies
                                                                                      1. re: Matahari22
                                                                                        inaplasticcup Oct 28, 2011 05:43 AM

                                                                                        What did you put in the peanut sauce, Mata?

                                                                                        1. re: inaplasticcup
                                                                                          m
                                                                                          Matahari22 Oct 28, 2011 10:54 AM

                                                                                          Just some peanut butter, coconut milk, water, soy sauce, ginger, and garlic.

                                                                                          1. re: Matahari22
                                                                                            inaplasticcup Oct 28, 2011 12:50 PM

                                                                                            I love the idea of the coconut milk! I'm going to try that next time I make goi cuon. Thanks, Mata.

                                                                                            1. re: inaplasticcup
                                                                                              m
                                                                                              Matahari22 Oct 28, 2011 08:01 PM

                                                                                              Recipe also called for hot sauce (which I cannot do), and fish sauce, which I didn't have, and also more cilantro. Since I had the cilantro in the roll, I did not put additional, because I don't like a lot of cilantro. (I finally enjoy it in small amounts. Before, it was very soapy to me)

                                                                                              1. re: Matahari22
                                                                                                s
                                                                                                sandylc Nov 3, 2011 06:02 PM

                                                                                                How about a little toasted sesame oil?

                                                                                      2. BabsW Oct 28, 2011 09:31 AM

                                                                                        For breakfast, everyone had an egg & cheese on a bagel. Now, I've got another batch of King Arthur flour kaiser rolls rising - the kids LOVED them with their pulled pork sandwiches last night and asked for more.

                                                                                        I've also got some fingerlings roasting with onion, garlic cloves, grainy mustard, thyme and rosemary, and I'm drinking mulled cider. The house smells awesome. :)

                                                                                        18 Replies
                                                                                        1. re: BabsW
                                                                                          BabsW Oct 28, 2011 02:22 PM

                                                                                          Here's how the kaiser rolls turned out :)

                                                                                           
                                                                                          1. re: BabsW
                                                                                            scubadoo97 Oct 28, 2011 02:49 PM

                                                                                            They look great!

                                                                                            1. re: scubadoo97
                                                                                              BabsW Oct 28, 2011 03:34 PM

                                                                                              Thank you. My kids tore through them pretty quickly, and they know good bread because I don't allow Wonder bread in the house. heh

                                                                                            2. re: BabsW
                                                                                              inaplasticcup Oct 28, 2011 03:05 PM

                                                                                              Them rolls sure is purty... :)))

                                                                                              1. re: inaplasticcup
                                                                                                BabsW Oct 28, 2011 03:35 PM

                                                                                                Spanks, lady ;-)

                                                                                              2. re: BabsW
                                                                                                onceadaylily Oct 28, 2011 03:20 PM

                                                                                                Is this the recipe, Babs? http://www.kingarthurflour.com/recipe...

                                                                                                Those look so good! We have sandwiches on the menu this week, and I'd love to try my hand at these.

                                                                                                1. re: onceadaylily
                                                                                                  BabsW Oct 28, 2011 03:32 PM

                                                                                                  Yes, the King Arthur flour one, though I just realized that I made an inadvertent change. lol I made them yesterday too, but today I used milk instead of water. I was still thinking about my multi-grain bread recipe which uses milk instead of water, and instinctively grabbed for the milk. They came out really nice both ways.

                                                                                                  If it were just me eating them, I'd top them with poppy seeds, but my kids told me to leave them plain.

                                                                                                  1. re: BabsW
                                                                                                    roxlet Oct 28, 2011 03:36 PM

                                                                                                    I have to check out that recipe. The one I have has you pull the sides to the middle and then set to rise upside down on a sheet pan withe poppy seeds on it. When it's time to bake, you flip the rolls and they are perfectly formed kaisers. I imagine you could do it without the poppy seeds.

                                                                                                    1. re: roxlet
                                                                                                      BabsW Oct 28, 2011 03:39 PM

                                                                                                      Oh, this reminds me, the OTHER thing I did differently was how I formed them.

                                                                                                      Yesterday, I did as the recipe instructed and after the tops were cut, flipped them over and let them rise, cut side down, but they came out too flat for my taste, so this time, I cut the tops and let them rise as is, cut-side up.

                                                                                                      Also, oddly enough I do NOT have a kaiser stamp, so I just made the cuts with my chef's knife. Worked great, I think.

                                                                                                      I also rubbed the tops with butter as soon as they came out of the oven.

                                                                                                      1. re: BabsW
                                                                                                        kattyeyes Oct 28, 2011 04:45 PM

                                                                                                        <<I also rubbed the tops with butter as soon as they came out of the oven.>>
                                                                                                        Mmmmm, we always did that with the bread baked at my uncle's restaurant. This recipe is officially stored in my "to bake someday" files. Really nice job, baker lady! I shouted out about your buns -- excuse me?! ;) -- on the preferred pulled pork bun thread, too.

                                                                                                  2. re: onceadaylily
                                                                                                    mariacarmen Oct 28, 2011 05:11 PM

                                                                                                    (hey OADL, you switched your matisse - recently, right?) that's one of my absolute faves.)

                                                                                                    1. re: mariacarmen
                                                                                                      onceadaylily Oct 29, 2011 07:12 AM

                                                                                                      The woman morosely contemplating the fishbowl was starting to depress me. It was washing my posts blue. The observer, clad in black there at the edge of that gorgeous riot of color, resonates with me a bit more. ;)

                                                                                                  3. re: BabsW
                                                                                                    chef chicklet Oct 30, 2011 09:56 AM

                                                                                                    gorgeous rolls babsW! Love KA recipes.

                                                                                                    1. re: chef chicklet
                                                                                                      BabsW Oct 30, 2011 09:58 AM

                                                                                                      Thanks! I love KAF recipes and products as well.

                                                                                                    2. re: BabsW
                                                                                                      s
                                                                                                      sandylc Nov 3, 2011 06:05 PM

                                                                                                      Those look great!

                                                                                                      1. re: sandylc
                                                                                                        BabsW Nov 4, 2011 03:01 AM

                                                                                                        Thank you! They were easy to make and very popular. lol

                                                                                                    3. re: BabsW
                                                                                                      roxlet Oct 28, 2011 03:24 PM

                                                                                                      What recipe do you use for your kaisers, BabsW? I use the one from thefreshloaf.com, which are really good. Nothing like an egg sandwich on a kaiser roll!

                                                                                                      1. re: roxlet
                                                                                                        BabsW Oct 28, 2011 03:33 PM

                                                                                                        See above, it is the King Arthur flour recipe that onceadaylily linked. I love a good kaiser roll!

                                                                                                    4. inaplasticcup Oct 28, 2011 12:52 PM

                                                                                                      Out for dinner, but lunch was this 30 minute meal for one.

                                                                                                      A Vietnamese-inspired noodle soup made with some chicken stock, tomatoes, onion, garlic, ginger and fish sauce brought to a boil in about 10 minutes and then an active simmer for another 20, some al dente angel hair thrown in, a little bit of shredded boiled chicken, and a LOT of chopped cilantro and green onions, healthy squeeze of lime, and a fat dollop of chili garlic sauce.

                                                                                                      Crunchy pickled jalapeños on the side...

                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                      4 Replies
                                                                                                      1. re: inaplasticcup
                                                                                                        mariacarmen Oct 28, 2011 01:23 PM

                                                                                                        looks sooooooooo good. it could only be better.... with an egg on top!

                                                                                                        1. re: mariacarmen
                                                                                                          inaplasticcup Oct 28, 2011 03:06 PM

                                                                                                          LOL. You know I've eaten a whole coop's worth of eggs this month, mc... :P

                                                                                                        2. re: inaplasticcup
                                                                                                          chef chicklet Oct 30, 2011 09:57 AM

                                                                                                          mmm.... beautifully done dinner as always. Sure wish we were neighbors!

                                                                                                          1. re: chef chicklet
                                                                                                            inaplasticcup Oct 31, 2011 01:05 PM

                                                                                                            Visit me if you're ever down here, chicklet!

                                                                                                            Please. :)

                                                                                                        3. Peg Oct 29, 2011 11:34 AM

                                                                                                          A stew of onions, celery, apples, pinto beans and barley, spiced with preserved lemon, cumin, allspice, cinnamon, cayenne, tumeric, ginger and garlic.
                                                                                                          It was extremely yummy but as I didn't measure anything I doubt I can repeat it.

                                                                                                          1. BabsW Oct 30, 2011 05:37 AM

                                                                                                            Breakfast was rösti with homemade chunky applesauce and crème fraîche. Not a bad start to the day. :)

                                                                                                            3 Replies
                                                                                                            1. re: BabsW
                                                                                                              BabsW Oct 30, 2011 12:39 PM

                                                                                                              So far, I've roasted up and pureed 2 sugar pumpkins and used 2 cups of the puree to make pumpkin-apple butter, then I roasted up 4 lb. of roma tomatoes and made a roasted tomato sauce.

                                                                                                              Not sure what to make next.

                                                                                                              1. re: BabsW
                                                                                                                inaplasticcup Oct 31, 2011 01:05 PM

                                                                                                                Damn, woman. You're on a roll.

                                                                                                                A KAISER roll.

                                                                                                                BAHAHAHAHAHAHAAAA!!! :P

                                                                                                                1. re: inaplasticcup
                                                                                                                  BabsW Oct 31, 2011 01:31 PM

                                                                                                                  Funny girl :p

                                                                                                                  The kaisers are all gone, and so is the pulled pork. :(

                                                                                                                  But I have plenty of butternut squash!

                                                                                                            2. scubadoo97 Oct 30, 2011 09:31 AM

                                                                                                              Breakfast today was baguette rounds some smeared with muhammarah and some with tomato jam. Both topped with French feta and a drizzle of fruity evoo.

                                                                                                              1. sandiasingh Oct 30, 2011 09:49 AM

                                                                                                                Freshly made carrot cake 100% organic. Yum!

                                                                                                                4 Replies
                                                                                                                1. re: sandiasingh
                                                                                                                  inaplasticcup Oct 31, 2011 01:23 PM

                                                                                                                  That sounds lovely, sandiasingh. Did you frost it too?

                                                                                                                  1. re: inaplasticcup
                                                                                                                    sandiasingh Nov 3, 2011 08:36 AM

                                                                                                                    No, I was going to make an orangey sour cream icing, but didn't get that far. I think I'll make cupcakes with the frosting for gifts for friends. Would you have another recommendation?

                                                                                                                    1. re: sandiasingh
                                                                                                                      inaplasticcup Nov 3, 2011 10:26 AM

                                                                                                                      That orange-sour cream thing sounds perfect, actually. I'm just so used to cream cheese frosting that it always comes to mind first. :)

                                                                                                                      1. re: sandiasingh
                                                                                                                        BananaBirkLarsen Nov 4, 2011 05:17 PM

                                                                                                                        I made a creme fraiche caramel glaze for some cupcakes last week that I bet would be amazing on a carrot cake. I just caramelized 1/3 cup sugar in 1/3 cup water, mixed in 7oz of creme fraiche while it was still hot, then chilled it and added another 7oz of creme fraiche when it was cool. It had sort of a cream cheese frosting tang, but was lighter with a slight caramel taste.

                                                                                                                  2. chef chicklet Oct 30, 2011 10:09 AM

                                                                                                                    I will be making sweet potato pie later, I just pulled the roasted sweet potatoes out of the oven, they are perfectly roasted. That time of year again, and it's one of the hubby's favorites.
                                                                                                                    Marinating boneless pork chops in a balsamic, red wine, garlic, onion, olive oil, oregano, bay leaf or two, and red pepper flakes. Later will be grilling them for Vinha D'Alhos and Portuguese potatoes, and salad.

                                                                                                                    1 Reply
                                                                                                                    1. re: chef chicklet
                                                                                                                      inaplasticcup Oct 31, 2011 01:24 PM

                                                                                                                      Mmmm. I LOVE the smell of sweet potatoes roasting, chicklet! What is Vinha D'alhos?

                                                                                                                    2. e
                                                                                                                      eucalyptia Oct 30, 2011 10:14 AM

                                                                                                                      Tonight: Thomas Keller's super amazing and easy roast chicken, roasted asparagus and maple & raisin stuffed baked apples.

                                                                                                                      9 Replies
                                                                                                                      1. re: eucalyptia
                                                                                                                        inaplasticcup Nov 3, 2011 10:42 AM

                                                                                                                        What's the process for Thomas Keller's chicken, eucalyptia?

                                                                                                                        1. re: inaplasticcup
                                                                                                                          mariacarmen Nov 3, 2011 11:23 AM

                                                                                                                          this is it:
                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                          i've posted a few times on CH because i love it so much!

                                                                                                                          1. re: mariacarmen
                                                                                                                            kattyeyes Nov 3, 2011 11:34 AM

                                                                                                                            I didn't know TK did ANYTHING simple! ;) Interesting!

                                                                                                                            1. re: kattyeyes
                                                                                                                              mariacarmen Nov 3, 2011 07:58 PM

                                                                                                                              very simple, very delicious.

                                                                                                                              i'm not enough of a connoisseur to tell the difference between a stock made from .... wait, i don't get it! you take a cut up bird but you debone it before you roast the meat? i'm too lazy for that!

                                                                                                                              1. re: mariacarmen
                                                                                                                                inaplasticcup Nov 3, 2011 08:41 PM

                                                                                                                                I'm gonna assume that was for me, mc. :)

                                                                                                                                I don't debone, but I take basically remove the breasts and the quarters and roast them and have the raw meat and rib and back bones left for stock.

                                                                                                                                1. re: inaplasticcup
                                                                                                                                  mariacarmen Nov 3, 2011 10:54 PM

                                                                                                                                  oops yeah, it was. oh ok, i see.

                                                                                                                            2. re: mariacarmen
                                                                                                                              inaplasticcup Nov 3, 2011 11:56 AM

                                                                                                                              Ahh. Ok. I do something similar, only with cut up bird. But that's because I'm cheap, and I want the raw carcass for stock. (I don't care so much for roasted stock.)

                                                                                                                              1. re: inaplasticcup
                                                                                                                                BabsW Nov 4, 2011 03:29 AM

                                                                                                                                Here I thought I was being cheap by using the roasted carcass for stock! ;-)

                                                                                                                                I've only ever made stock from the roasted carcass. Is there a big difference in taste? I may have to experiment with this. Hmm.

                                                                                                                                1. re: BabsW
                                                                                                                                  inaplasticcup Nov 4, 2011 04:29 AM

                                                                                                                                  LOL. Well you are. Just not as cheap as I am! :P

                                                                                                                                  To me the flavor difference between roasted and raw stock is that sort of smokiness the meat gets when it's roasted. I don't dislike it, but I much prefer stock from raw.

                                                                                                                        2. s
                                                                                                                          sunflwrsdh Oct 30, 2011 10:27 AM

                                                                                                                          Crumb topped apple pie with cheddar crust. And I will be cooking slow roasted sirloin, mashed potatoes, gravy and baby carrots.

                                                                                                                          1 Reply
                                                                                                                          1. re: sunflwrsdh
                                                                                                                            inaplasticcup Nov 3, 2011 10:47 AM

                                                                                                                            Oh, that apple pie dealie sounds perfect for today...

                                                                                                                          2. Rubee Oct 30, 2011 10:49 PM

                                                                                                                            I skipped the mozzarella in carrozza I was planning for dinner (that will be tomorrow), but for brunch, and tonight's cocktails, used some goodies I picked up from the farmers market yesterday.

                                                                                                                            Cinnamon raisin bread became rum raisin French toast (eggs, heavy cream, spiced rum, vanilla, and cinnamon) with maple sausage. Movie night is going to be "The Girl Who Kicked the Hornet's Nest" so..hmmm..what to pair. No aquavit, punsch, or pear cider so, heh, we decided on Absolut. E ended up making a vodka cocktail with blueberry syrup from the farmers market (thinking along the lines of Swedish bilberry/blåbär). Really good! Now time for the movie. Hope everyone had a great weekend!

                                                                                                                             
                                                                                                                             
                                                                                                                            1 Reply
                                                                                                                            1. re: Rubee
                                                                                                                              inaplasticcup Oct 31, 2011 01:25 PM

                                                                                                                              I love how you do the whole theme thing, Rubee. And the jewel color of that cocktail is so pretty!

                                                                                                                            2. c
                                                                                                                              ChiliDude Oct 31, 2011 01:33 PM

                                                                                                                              Surimi chowder for lunch.

                                                                                                                              1. inaplasticcup Nov 2, 2011 07:40 AM

                                                                                                                                Catchup post. It's been a while! A few of the meals of the past week or so...

                                                                                                                                - guac burgers and fresh fries
                                                                                                                                - breakfast tacos with egg, chorizo, tomato, avo, cheese and stuff
                                                                                                                                - super kid-friendly cheese pizza with homemade marinara & Monterey Jack
                                                                                                                                - an improv'd pad thai using ketchup, Worcestershire & lime to mimic tamarind and crushed chili flakes instead of Thai chilies for the heat
                                                                                                                                - butternut squash soup and focaccia with balsamic & OO dip

                                                                                                                                Happy Humpday, all. :)

                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                2 Replies
                                                                                                                                1. re: inaplasticcup
                                                                                                                                  BabsW Nov 2, 2011 11:09 AM

                                                                                                                                  I want to make your pad thai, but I'm afraid I will have to use ramen because I have no idea where to get the flat pad thai noodles!

                                                                                                                                  1. re: BabsW
                                                                                                                                    inaplasticcup Nov 2, 2011 11:18 AM

                                                                                                                                    You know, ramen would not be a bad substitute! I never thought of that...

                                                                                                                                2. LindaWhit Nov 2, 2011 07:59 AM

                                                                                                                                  Just curious - how is this thread different from the ongoing WFD thread?

                                                                                                                                  5 Replies
                                                                                                                                  1. re: LindaWhit
                                                                                                                                    scubadoo97 Nov 2, 2011 08:08 AM

                                                                                                                                    More letters. WDYCT

                                                                                                                                    1. re: scubadoo97
                                                                                                                                      inaplasticcup Nov 2, 2011 08:26 AM

                                                                                                                                      You funny.

                                                                                                                                      1. re: scubadoo97
                                                                                                                                        LindaWhit Nov 2, 2011 08:29 AM

                                                                                                                                        LOL!

                                                                                                                                      2. re: LindaWhit
                                                                                                                                        jayt90 Nov 2, 2011 08:59 AM

                                                                                                                                        Photos are encouraged, and the thread is oriented to cooking any time of day, including dinner.
                                                                                                                                        So far 15% of the responses have photos, more than twice as much at WFD.
                                                                                                                                        Another thread is geared more toward the cooking process,
                                                                                                                                        http://chowhound.chow.com/topics/807314

                                                                                                                                        1. re: jayt90
                                                                                                                                          LindaWhit Nov 2, 2011 09:09 AM

                                                                                                                                          Just seems like duplication, other than meals that aren't dinner. Photos aren't discouraged on the WFD thread (we went through that convo awhile back! LOL).

                                                                                                                                      3. BabsW Nov 2, 2011 11:02 AM

                                                                                                                                        Today, I cooked butternut squash and crab bisque and mini crab cakes with my gold-medal, super-secret dipping sauce (really only mayo, hot sauce and Old Bay). :D

                                                                                                                                        I also have some odds-n-ends veggie stock simmering, but sadly I have no photos of that. Yet.

                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                        7 Replies
                                                                                                                                        1. re: BabsW
                                                                                                                                          scubadoo97 Nov 2, 2011 11:06 AM

                                                                                                                                          Fantastic Babs

                                                                                                                                          1. re: scubadoo97
                                                                                                                                            BabsW Nov 2, 2011 11:12 AM

                                                                                                                                            Thank you!

                                                                                                                                            Lately I've been cooking based on what I can rotate out of the back of the freezer and from the depths of the pantry. I am sometimes surprised at what finds I come across wedged behind the ice bucket in the freezer. :)

                                                                                                                                          2. re: BabsW
                                                                                                                                            inaplasticcup Nov 2, 2011 11:12 AM

                                                                                                                                            AND crab cakes???? <drools>

                                                                                                                                            1. re: inaplasticcup
                                                                                                                                              BabsW Nov 2, 2011 11:22 AM

                                                                                                                                              Yes, I had more crab thawed out than I could reasonably be expected to stuff in my soup bowl, without being a total glutton and eating like 3 bowls of it, so I did the next best thing and made crab cakes. :D

                                                                                                                                            2. re: BabsW
                                                                                                                                              BabsW Nov 3, 2011 10:33 AM

                                                                                                                                              Today it was a grilled ham, turkey and cheese sandwich, pumpkin bread and crab tartlets and a single crab cake from the leftover tartlet filling. I didn't photogarph the crab cake though.

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              1. re: BabsW
                                                                                                                                                inaplasticcup Nov 3, 2011 10:52 AM

                                                                                                                                                What's in them crab tartlets except crab? Well, and cheese and flour - I can see those...

                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                  BabsW Nov 3, 2011 11:28 AM

                                                                                                                                                  I mixed the crab meat with a bit of diced celery, shallot, mayo, grainy mustard, shredded cheese (cheddar and pam/romano), a smidge of garlic and herb Boursin cheese, Old Bay, sriracha, and bread crumbs.

                                                                                                                                                  FTR, it also makes an excellent crab cake if you add more bread crumbs and pan fry it. It had that soft, slightly bready texture of baked stuffed clams.

                                                                                                                                            3. jayt90 Nov 3, 2011 02:01 PM

                                                                                                                                              Lunch today was corned beef brisket steamed with potatoes.

                                                                                                                                               
                                                                                                                                               
                                                                                                                                              2 Replies
                                                                                                                                              1. re: jayt90
                                                                                                                                                inaplasticcup Nov 3, 2011 05:50 PM

                                                                                                                                                Mmmmmm... BEER FOOD. :)))

                                                                                                                                                1. re: jayt90
                                                                                                                                                  kattyeyes Nov 4, 2011 06:31 AM

                                                                                                                                                  Oh, yum! Do you have enough leftover to make reuben soup? :)

                                                                                                                                                2. s
                                                                                                                                                  sandylc Nov 3, 2011 06:08 PM

                                                                                                                                                  I roasted and braised some pork belly for pork buns this weekend. Now I just have to attempt the steamed buns!!!!!

                                                                                                                                                  1. k
                                                                                                                                                    Kelli2006 Nov 3, 2011 08:51 PM

                                                                                                                                                    I made chicken and andouille gumbo. It didn't simmer fdor as long as it should have but it tasted very good.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: Kelli2006
                                                                                                                                                      k
                                                                                                                                                      KateBChi Nov 4, 2011 05:02 AM

                                                                                                                                                      I made a roasted squash, fennel and apple soup using the brodo recipe from Lynne Rosetto Kasper "The Splendid Table" combined with the soup from Suzanne Goin's "Sunday Suppers at Luques" but I added cut up Gala apples (two, peeled and cored) and piment d'espelette instead of the chile de arbol. The apples were sauteed in unsalted butter with the sliced onions. This made a wickedly great soup. My butternut squash yielded less than expected squash nuts though (although it weighed in at over three pounds) and I like the idea of serving this with the spiced candied pumpkin seeds. Can I make the spiced pumpkin topping with pumpkin kernels instead? I have a ton of them as my SO is addicted to my mixture of soy nuts, sliced almonds, unsalted pumpkin seed kernals, and dried cranberry late night eating mixture rather than smoking a cigarette thingy? He won't eat the packaged nut/dried fruit varieties anymore as mine are "way better". This is one of the few times when his compliments completely tick me off. I am sick of making this stuff! Everything must be salt free which, for me, means home toasted... but I digress. Can I use the inside pumpkin kernels to make this dish? It is already outrageously good, actually sinfully good but the candied, spiced pumpkin/squash seeds sound wonderful and I don't want to buy another squash in order to make them. Maybe a source for raw, unsalted pumpkin seeds (not kernels) in the Chicago area would help.

                                                                                                                                                      Thoughts? The soup is now frozen and it might make a fine Thanksgiving starter.

                                                                                                                                                      Kate

                                                                                                                                                    2. inaplasticcup Nov 4, 2011 04:39 AM

                                                                                                                                                      Yesterday, I had a crap bag of organic oranges I bought on clearance that weren't very sweet, so I made marmalade of them.|

                                                                                                                                                      Then for dinner, because it was National Stout Day, I scrounged up some fixings for a beersuited meal - pork chops with soy-balsamic caramelized onions, applesauce, & potato carrot pancakes.

                                                                                                                                                      It's Friday. I get to go grocery shopping - *WOOT!!!*

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                        jayt90 Nov 4, 2011 04:56 PM

                                                                                                                                                        I have to try those onions! And roesti with pork, too.

                                                                                                                                                        I tried out a new toy, the Emile Henry tagine, a steal at $40 (Costco).I braised a pork shoulder with vegs and anchovies, and it was really succulent.The tagine retains all the flavor!

                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                         
                                                                                                                                                        1. re: jayt90
                                                                                                                                                          inaplasticcup Nov 5, 2011 04:51 PM

                                                                                                                                                          I can look at tagines all day. I can see that the base is black - was the lid also?

                                                                                                                                                          What liquid did you use to braise, jayt?

                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                            jayt90 Nov 5, 2011 05:24 PM

                                                                                                                                                            The lid is the same color, a deep brown, you can see it in the first shot. The color is not true on my laptop, maybe because the lighting is fluorescent.

                                                                                                                                                            I continued in the same vane tonight. Beef spare ribs, carrots, onions, a pear, and potatoes braised in the tagine for 2.5 hours over the lowest possible flame. One cup brown stock included, with a sprinkling of rosemary and anchovies.

                                                                                                                                                            This second tagine meal has made me a convert, and I am glad Costco sells them, as the authentic Morrocan vessels are hard to find.

                                                                                                                                                            I think the secret of the tagine is the chimney effect. The cooking vapors are drawn to the top, and condense back onto the food. A dutch oven may not do as well, as vapor escapes at the edges.

                                                                                                                                                             
                                                                                                                                                             
                                                                                                                                                          2. re: jayt90
                                                                                                                                                            mariacarmen Nov 5, 2011 06:19 PM

                                                                                                                                                            yes, i'd love more details on that pork dish too, sounds/looks amazing.

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              jayt90 Nov 6, 2011 06:01 PM

                                                                                                                                                              The pork dish was an inexpensive shoulder roast, skin on, surrounded by potatoes carrots, onions and a pear in the tagine, cut up so they would cook in a 2 hour braise. I added 8 oz brown stock, but any good liquid would do, even water. Then I sprinkled everything with chopped rosemary and chopped anchovies. Lid on, and a 2 hour braise over a low flame.
                                                                                                                                                              A low oven would also work, maybe 2.5 hours.

                                                                                                                                                              1. re: jayt90
                                                                                                                                                                mariacarmen Nov 9, 2011 04:22 PM

                                                                                                                                                                thanks!

                                                                                                                                                          3. re: inaplasticcup
                                                                                                                                                            steve h. Nov 9, 2011 03:13 PM

                                                                                                                                                            Howdy ina,
                                                                                                                                                            I don't know what's better, your food or your photography.

                                                                                                                                                            1. re: steve h.
                                                                                                                                                              inaplasticcup Nov 14, 2011 07:33 AM

                                                                                                                                                              Hola, stevarino! What a lovely compliment to start my day. Thank you. :)))

                                                                                                                                                              The mums are still alive, if you can believe it. Since we eat mum greens in both Korean and Vietnamese cuisine, does this mean I'm technically growing something edible???

                                                                                                                                                               
                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                steve h. Nov 14, 2011 11:22 AM

                                                                                                                                                                You may be eligible for a farm subsidy. :-)

                                                                                                                                                          4. kattyeyes Nov 6, 2011 06:04 AM

                                                                                                                                                            Fancy kat French toast:
                                                                                                                                                            Made with cranberry-ginger bread from Whole Foods (mmmmm!)
                                                                                                                                                            Topped with ricotta and vanilla-infused maple syrup
                                                                                                                                                            One of my favorite kinds of bacon on the side
                                                                                                                                                            It's FANTASTIC having heat and power again!
                                                                                                                                                            ♫ Sunshiiiiiiiiiiiiine...on my breakfast...makes me happy... ♫ La la laaaaaaaaaaaaa!

                                                                                                                                                             
                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: kattyeyes
                                                                                                                                                              inaplasticcup Nov 6, 2011 06:46 AM

                                                                                                                                                              Love that French toast, love your happy post, katty! Good morning!!! :)

                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                kattyeyes Nov 6, 2011 07:00 AM

                                                                                                                                                                Aww--thanks, lady--and good morning to you, too! So VERY grateful to be back and cookin' in my own kitchen. >>^..^<<

                                                                                                                                                                1. re: kattyeyes
                                                                                                                                                                  steve h. Nov 9, 2011 03:19 PM

                                                                                                                                                                  Hi katt,
                                                                                                                                                                  More power (CL&P?) to you. My buds in Ridgefield just got back on the grid. Stamford was spared (this time).

                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                    kattyeyes Nov 9, 2011 04:26 PM

                                                                                                                                                                    Yes, thank you! You were spared entirely? You must have been busy cookin' for everyone else, then. Do tell!

                                                                                                                                                                    1. re: kattyeyes
                                                                                                                                                                      steve h. Nov 9, 2011 04:42 PM

                                                                                                                                                                      We got flat-out hammered during the last big storm. Power was out for four days, falling trees crunched the chimney and so on. That was almost two years ago. This go-around, we came out smelling like a rose. I had all trees and limbs that could pose a threat cut down/pruned/removed. I did this a few months ago. We were lucky. Folks further north were not as lucky.
                                                                                                                                                                      Sailors know that weather happens :-)

                                                                                                                                                            2. cityhopper Nov 6, 2011 06:37 PM

                                                                                                                                                              Breakfast: crescents and bacon
                                                                                                                                                              Dinner: Chicken, mushroom and wild rice

                                                                                                                                                              1. BabsW Nov 14, 2011 05:59 AM

                                                                                                                                                                I'm making beef stock today. I got 2 lb. of marrow bones, 2 lb. of soup bones (beef shanks) and 4 lb. of oxtails. I made it this way last year and was really pleased with the result. A nice gelatinous and a deep rich dark brown. It's worth the 12+ hours. :)

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: BabsW
                                                                                                                                                                  inaplasticcup Nov 14, 2011 07:34 AM

                                                                                                                                                                  I am jealous. Particularly of the marrow part.

                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                    BabsW Nov 14, 2011 08:32 AM

                                                                                                                                                                    It's so good - the roasted marrow even smells amazing :)

                                                                                                                                                                    Stage 1 is complete. Now the stock is simmering nicely.

                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                    1. re: BabsW
                                                                                                                                                                      inaplasticcup Nov 14, 2011 08:48 AM

                                                                                                                                                                      OMG. <drools all over the roasted marrow bones...>

                                                                                                                                                                2. inaplasticcup Nov 14, 2011 07:54 AM

                                                                                                                                                                  Some of the meals cooked since I last posted...

                                                                                                                                                                  - Spaghetti with an Italian sausage and fresh Roma tomato sauce accented with capers served with a bed of wilted spinach and arugula on top.

                                                                                                                                                                  - DemonspewIMeanSplitPea soup with a little dollop of sour cream for a tangy, creamy finish.

                                                                                                                                                                  - Cheese and sausage pizza made with the leftover pasta sauce.

                                                                                                                                                                  - A Kyochon chicken inspired dinner.

                                                                                                                                                                  - A ham, cheese and wiener croissant.

                                                                                                                                                                  - A mostly raw fridge cleanout bibim bahp using some withering veg, leftover bahnchahn, and seasoned gochoojahng and dwenjahng accumulated over Korean meals of the past month or so.

                                                                                                                                                                  Hope everyone is having a lovely holiday season. I'm doing my best by not going shopping. :P

                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                    BabsW Nov 14, 2011 08:34 AM

                                                                                                                                                                    Those look really amazing.

                                                                                                                                                                    1. re: BabsW
                                                                                                                                                                      inaplasticcup Nov 14, 2011 08:49 AM

                                                                                                                                                                      Ffanks, dahlink. :)

                                                                                                                                                                  2. kattyeyes Nov 14, 2011 03:39 PM

                                                                                                                                                                    I was on a Monte Cristo kick last week. Quite delish with tart cherry preserves, I must say!

                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: kattyeyes
                                                                                                                                                                      inaplasticcup Nov 15, 2011 01:26 PM

                                                                                                                                                                      Mmmm. Monte Cristo.... and with cherry preserves to boot. That sounds LOVELY, katty...

                                                                                                                                                                    2. BabsW Dec 1, 2011 09:21 AM

                                                                                                                                                                      Today, a variety: a single apple turnover from leftover puff pastry scraps, and for lunch, Wienerschnitzel and Hasselback potato. :)

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      12 Replies
                                                                                                                                                                      1. re: BabsW
                                                                                                                                                                        mariacarmen Dec 2, 2011 11:40 PM

                                                                                                                                                                        that schnitzel looks divine. nice hasselback too!

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          BabsW Dec 3, 2011 05:17 AM

                                                                                                                                                                          Thanks!

                                                                                                                                                                          I don't know if I'll make the Hasselback potatoes again. It was good, but not transcendent. For that amount of work carefully slicing everything and sticking slivers of garlic in between the slices, I'd expect to be wowed by more than just the appearance.

                                                                                                                                                                          Give me a nice fluffy baked potato. :9

                                                                                                                                                                          1. re: BabsW
                                                                                                                                                                            sandiasingh Dec 3, 2011 05:41 AM

                                                                                                                                                                            Yikes! Sounds like a good decision.

                                                                                                                                                                            1. re: BabsW
                                                                                                                                                                              mariacarmen Dec 4, 2011 10:55 AM

                                                                                                                                                                              i've made them and liked them a lot, but my sister's made them and i was totally wowed. so maybe the trick is to have someone else make them for you!

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                BabsW Dec 4, 2011 02:23 PM

                                                                                                                                                                                That must be the missing ingredient, someone else's labor! ;-)

                                                                                                                                                                                1. re: BabsW
                                                                                                                                                                                  mariacarmen Dec 4, 2011 04:19 PM

                                                                                                                                                                                  but you inspired me, i'm going to make one for my BF tonight. i'm doing no carbs this weekend, so i'll just sit next to him and pout.

                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    BabsW Dec 4, 2011 04:26 PM

                                                                                                                                                                                    Enjoy his enjoyment of it! :p

                                                                                                                                                                                    I should hop back on the no-carb wagon again. To say that it's been a carb-fest around here would be an understatement. More like a carb-orgy.

                                                                                                                                                                                    1. re: BabsW
                                                                                                                                                                                      mariacarmen Dec 4, 2011 08:35 PM

                                                                                                                                                                                      i did! served it with Jamie Oliver's chicken with leeks in mustard cream, and an arugula salad.

                                                                                                                                                                                       
                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        BabsW Dec 5, 2011 03:33 AM

                                                                                                                                                                                        Gorgeous photo! I adore arugula. :9

                                                                                                                                                                                        How did you like the chicken with leeks?

                                                                                                                                                                                        1. re: BabsW
                                                                                                                                                                                          mariacarmen Dec 7, 2011 12:57 PM

                                                                                                                                                                                          thanks! wonderful. a little heavy, but that's because i bought heavy whipping cream instead of just regular cream. and i used dijon because i had no stone ground. but i'd definitely make it again.

                                                                                                                                                                              2. re: BabsW
                                                                                                                                                                                linguafood Dec 7, 2011 10:32 AM

                                                                                                                                                                                I totally hear ya on the Hasselback. It's not a crazy amount of work, but the flavors don't match the presentation.

                                                                                                                                                                                I think they'd be great for a dinner party -- just to make something different, but "just" for eating tasty stuff purposes, yes, a regular baked potato will do just fine. With butter, sea salt & creme fraiche, of course :-)

                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                  BabsW Dec 7, 2011 11:49 AM

                                                                                                                                                                                  Of course! I also love twice-baked stuffed potatoes stuffed with herbs and cheese and topped with creme fraiche. :9

                                                                                                                                                                          2. BabsW Dec 5, 2011 06:44 AM

                                                                                                                                                                            Yesterday I made Vanilla Bean Shortcakes with a Vanilla Bean Glaze, Bourboned-Up Eggnog Bread Pudding and Fried Goat Cheese on Roasted Golden Beets and Savory Crackers.

                                                                                                                                                                            Today will be Cheese Grits Cakes and most likely a Cream of Jerusalem Artichoke Soup.

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            15 Replies
                                                                                                                                                                            1. re: BabsW
                                                                                                                                                                              kattyeyes Dec 5, 2011 07:05 AM

                                                                                                                                                                              Ooohs and ahhhs all around--that fried goat cheese is fancy appetizer-worthy, with a party dress on!

                                                                                                                                                                              1. re: kattyeyes
                                                                                                                                                                                BabsW Dec 6, 2011 05:13 AM

                                                                                                                                                                                Thanks! it was damned tasty, too :)

                                                                                                                                                                                Yesterday, I cooked pan-fried cheese grits cakes with lemon and olive oil marinated shrimp and a cream of leek, potato and Jerusalem artichoke soup garnished with Jerusalem artichoke chips.

                                                                                                                                                                                Today I am going out to finish the Christmas shopping, so most likely minimal cooking - lots of leftovers. :)

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                1. re: BabsW
                                                                                                                                                                                  scubadoo97 Dec 6, 2011 05:18 AM

                                                                                                                                                                                  Looks fantastic and I am a sucker for shrimp and grits

                                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                                    BabsW Dec 7, 2011 07:51 AM

                                                                                                                                                                                    I didn't grow up eating shrimp and grits, being from the northeast, but I have become a convert!

                                                                                                                                                                                  2. re: BabsW
                                                                                                                                                                                    Ikkeikea Dec 7, 2011 03:48 AM

                                                                                                                                                                                    Babs, I can knock cheese grits out of the park but have always tanked on grit cakes. I am actually making cheese grits tonight to try again at cakes tomorrow. I know to spread the leftovers out to set but they are greasy/ fall apart. Yours looks perfect. Can you give me any tips for grit cake success?

                                                                                                                                                                                    1. re: Ikkeikea
                                                                                                                                                                                      BabsW Dec 7, 2011 07:50 AM

                                                                                                                                                                                      Thank you! :) Y'know, the same thing happened to me the first time I tried making them. Those were leftover cheese grits that had been LOADED with butter and cream lol And boy were they good, but they never set properly solid even when they were cold.

                                                                                                                                                                                      When I made the cheese grits for the cakes the other day, I didn't add any butter or cream - it was just water, stone ground corn grits and super-sharp white cheddar, plus the seasonings (Old Bay, s&p).

                                                                                                                                                                                      I also made them on the thick side, using a strict 1:4 ration of grits to water, then I out them in the fridge for several hours to really set up.

                                                                                                                                                                                      I lined the plastic container with waxed paper and left the ends long so when the grits had cooled, I could easily lift them out of the container. That way it was easy to cut out rounds and just slide them off the waxed paper instead of scooping them out of the container- another mistake I made that first time around.

                                                                                                                                                                                      Then I just dredged them in flour, beaten egg and breadcrumbs.

                                                                                                                                                                                      Good luck!

                                                                                                                                                                                      1. re: BabsW
                                                                                                                                                                                        s
                                                                                                                                                                                        sandylc Dec 7, 2011 09:39 AM

                                                                                                                                                                                        When I make fried polenta, I make it just bit thicker, bring it just to its volcano boil, then put it in a greased loaf pan a bake it in a low oven for a bit. Pop the loaf pan into the fridge overnight, then turn the loaf out onto a cutting board and cut it into whatever shapes I'd like to fry. This method would likely work for grits, as well.

                                                                                                                                                                                        1. re: sandylc
                                                                                                                                                                                          BabsW Dec 7, 2011 10:21 AM

                                                                                                                                                                                          Oh definitely! I think I'll give that a try next time I make grits cakes. :)

                                                                                                                                                                                        2. re: BabsW
                                                                                                                                                                                          Ikkeikea Dec 7, 2011 11:54 AM

                                                                                                                                                                                          Aww, I put a lot of butter and cream in this batch. We'll have to eat them left over and I'll try your method next time. My grits have to be shipped to me overseas by my family so I can't afford to have them not turn out everytime. Thank you for the tips. I can't wait to try them :-)

                                                                                                                                                                                  3. re: BabsW
                                                                                                                                                                                    j
                                                                                                                                                                                    jkling17 Dec 7, 2011 12:21 PM

                                                                                                                                                                                    Hi Babs,

                                                                                                                                                                                    Oh I'm in LOVE! :-) If you wouldn't mind, I'd love the bread pudding recipe. Also the Fried goat cheese etc - both look just amazing.

                                                                                                                                                                                    FYI - your shots will come out even better if you set your F-Stop to F8. I assume that you were already in macro mode for close-ups - but perhaps using the default f-stop or auto and so the depth of field can be quite shallow. Increase the f-stop to a higher number and you'll get a lot more of that yumminess into focus.

                                                                                                                                                                                    Jeff

                                                                                                                                                                                    1. re: jkling17
                                                                                                                                                                                      BabsW Dec 7, 2011 02:30 PM

                                                                                                                                                                                      Thank you so much for the photography tip. I am a novice, and totally self-taught- as you can see hah. I am just now venturing into the manual modes of the camera and seeing which settings do what. :)

                                                                                                                                                                                      The bread pudding recipe is adapted from one on Epicurious for a Black and White Chocolate Bread Pudding, but I reduced the ingredients so that it would be small enough to fit into my 5 x 7 inch dish. If you have an 8 or 9 inch square baking dish/round casserole dish, double this recipe; if you want to go big and use a 9 x 13 inch baking dish, then I'd suggest quadrupling it. A little goes a long way though. :)

                                                                                                                                                                                      Ingredients:

                                                                                                                                                                                      For the sauce:
                                                                                                                                                                                      ½ cup eggnog
                                                                                                                                                                                      splash of heavy cream - 2 or 3 tablespoons
                                                                                                                                                                                      generous 2 tablespoons bourbon - it may have been closer to 3 or even 4 tablespoons
                                                                                                                                                                                      1 tablespoon sugar
                                                                                                                                                                                      splash of vanilla
                                                                                                                                                                                      touch of nutmeg
                                                                                                                                                                                      ½ teaspoon cornstarch
                                                                                                                                                                                      ½ teaspoon water
                                                                                                                                                                                      For the pudding:
                                                                                                                                                                                      3½ cups leftover French bread cut into 1 inch cubes, crusts cut off - stale is ok, moldy is not
                                                                                                                                                                                      1½ oz. bittersweet chocolate, chopped - I used Scharffenberger's 70% cacao bittersweet chocolate
                                                                                                                                                                                      1 oz. good quality white chocolate, chopped
                                                                                                                                                                                      1 egg
                                                                                                                                                                                      2 tablespoons sugar
                                                                                                                                                                                      ½ cup heavy cream
                                                                                                                                                                                      ¼ cup egg nog
                                                                                                                                                                                      1/8 cup milk
                                                                                                                                                                                      1/8 cup bourbon
                                                                                                                                                                                      1/8 teaspoon nutmeg
                                                                                                                                                                                      Directions:
                                                                                                                                                                                      Make the sauce by placing the eggnog, cream, sugar, vanilla, nutmeg and bourbon in a saucepan and heat to a gentle boil.

                                                                                                                                                                                      Make a slurry of the cornstarch and water, whisking it well until it is smooth and then add it to the eggnog-cream mixture. Keep it bubbling gently over medium to low heat, stirring constantly until it thickens, about 3 minutes. Take it off the heat, stir in the nutmeg and cool. Refrigerate until needed.

                                                                                                                                                                                      For the bread pudding, I like to go beyond even day-old bread and use stale French bread. Very simply, I cut off the crusts and then cut the bread into 1 inch cubes. Toss that into a large bowl.

                                                                                                                                                                                      I was feeling lazy, so I chopped the chocolates in the food processor. It made a hell of a racket, but it was great - I had chunks of chocolate as well as "chocolate dust." Add the grated/chopped/pulverized chocolate to the bread cubes.

                                                                                                                                                                                      Beat together the egg, sugar and vanilla until frothy, then add the cream, eggnog, milk, nutmeg and bourbon, whisking well. Pour the liquid over the bread and chocolate and stir well. Let it soak for 30 minutes, stirring occasionally to make sure that it all soaks evenly.

                                                                                                                                                                                      Preheat the oven to 350 F. Find a smallish casserole dish. I used an oven-safe 5 x 7 inch stoneware dish for this amount of bread pudding. Give it a good spray with cooking spray and dump in the soaked bread pudding mixture. Sprinkle a bit of brown sugar over the top if you like, and then bake for 30 minutes or until the edges of the bread cubes are brown and the custard is set.

                                                                                                                                                                                      Take out and let cool 10 minutes, then serve warm with the eggnog sauce spooned over it.

                                                                                                                                                                                      Original inspiration here: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                      1. re: jkling17
                                                                                                                                                                                        BabsW Dec 7, 2011 02:32 PM

                                                                                                                                                                                        For the fried goat cheese rounds on golden beet - I really liked these, but I am a sucker for goat cheese and beets together:

                                                                                                                                                                                        Ingredients:
                                                                                                                                                                                        1 golden beet
                                                                                                                                                                                        olive oil
                                                                                                                                                                                        salt
                                                                                                                                                                                        pepper
                                                                                                                                                                                        log of herbed goat cheese
                                                                                                                                                                                        flour
                                                                                                                                                                                        egg
                                                                                                                                                                                        panko bread crumbs
                                                                                                                                                                                        fresh thyme, chopped
                                                                                                                                                                                        soft bread crumbs
                                                                                                                                                                                        peanut oil
                                                                                                                                                                                        savory cracker, wasa bread or some other thin and crisp flatbread or cracker

                                                                                                                                                                                        Directions:
                                                                                                                                                                                        Roast the beet: Preheat the oven to 400 F. Pour a thin layer of olive oil in a bowl.

                                                                                                                                                                                        Wash and scrub the beet carefully, then roll it in the oil until it is all coated. Sprinkle some freshly cracked black pepper and sea salt over it and then place it on a sheet of aluminum foil and seal it up into a packet.

                                                                                                                                                                                        Place into a roasting pan and roast for 45 minutes. Take out and let cool. Slip off the skin and then slice into 1/2 inch slices.

                                                                                                                                                                                        Make the pan-fried goat cheese rounds: Grab four shallow bowls, pie tins or plates. Pour out about 3/4 cup of flour on one, the beaten egg on the middle plate, the panko bread crumbs mixed with fresh thyme leaves on the third, and unseasoned soft bread crumb on the fourth.

                                                                                                                                                                                        Slice the goat cheese into 3/4 inch rounds and then squish them down slightly until the diameter of the round almost matches the diameter of the beet slices.

                                                                                                                                                                                        Working one at a time, dredge the goat cheese rounds through the flour until it is all coated, then dip into the beaten egg, making sure to let the excess egg drip back into the plate. Then press into the panko and thyme on both sides, then dipping it into the soft breadcrumbs to cover what the panko missed.

                                                                                                                                                                                        Heat some peanut oil over medium-high heat in a skillet. Once the oil starts to shimmer, carefully lower the goat cheese rounds into the oil and fry until both sides are golden brown, once per side is best. Remove to a plate lined with paper towels to drain.

                                                                                                                                                                                        Place a slice of the roasted beet on a cracker and top with a goat cheese round and serve.

                                                                                                                                                                                        1. re: BabsW
                                                                                                                                                                                          linguafood Dec 7, 2011 02:57 PM

                                                                                                                                                                                          Totally stealing that!

                                                                                                                                                                                      2. re: BabsW
                                                                                                                                                                                        mariacarmen Dec 7, 2011 12:58 PM

                                                                                                                                                                                        so drool-worthy, all of it.

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          BabsW Dec 7, 2011 02:34 PM

                                                                                                                                                                                          :) Thanks!

                                                                                                                                                                                          I'm glad that I have cooking and baking as a distraction strategy, and my kids are too. They're always curious what new things I've got planned.

                                                                                                                                                                                      3. scubadoo97 Dec 7, 2011 03:07 PM

                                                                                                                                                                                        Went for warm comfort food tonight.

                                                                                                                                                                                        An orzo risotto with porcini and mussels. The orzo was made with porcini mushrooms, onions and garlic. The cooking liquid for the risotto was the porcini soaking liquid, chicken stock and the liquor from the mussels

                                                                                                                                                                                         
                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                          linguafood Dec 7, 2011 03:18 PM

                                                                                                                                                                                          Wow, what an interesting combo! I've never thought of mixing mussels and shrooms. Looks and sounds really neat.

                                                                                                                                                                                        2. kattyeyes Dec 9, 2011 05:50 AM

                                                                                                                                                                                          Breakfast of champions, baby: warm almond cake topped with deep, dark chocolate gelato I spun up last night. Mm-mmm-mmmm!

                                                                                                                                                                                           
                                                                                                                                                                                          8 Replies
                                                                                                                                                                                          1. re: kattyeyes
                                                                                                                                                                                            BabsW Dec 9, 2011 07:21 AM

                                                                                                                                                                                            Oh my God does that look divine! What's your recipe for the almond cake?

                                                                                                                                                                                            1. re: BabsW
                                                                                                                                                                                              kattyeyes Dec 9, 2011 07:30 AM

                                                                                                                                                                                              Thank you! It was a recipe from my calendar a couple of years ago that I misread (original recipe calls for 3/4 cup flour) and have since reduced the sugar! :) They're meant to be little individual cakes--and that works nicely, too, especially in little silicone baking cups--but I baked it in an 8 x 8" buttered pan as a cake. The recipe is here--just know that 2/3 cup powdered sugar is plenty and how I make it now.
                                                                                                                                                                                              http://chowhound.chow.com/topics/599415

                                                                                                                                                                                              Prettier version is on my blog as is the gelato recipe, should you need a serious choco-fix. >>^..^<<

                                                                                                                                                                                            2. re: kattyeyes
                                                                                                                                                                                              scubadoo97 Dec 9, 2011 11:13 AM

                                                                                                                                                                                              looks good Katty

                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                kattyeyes Dec 11, 2011 07:24 PM

                                                                                                                                                                                                Thanks, scubadoo. :) So, what say, folks--jayt90 et al, shall we continue the fun and photos in a new thread, "What Did You Cook Today? Part 2"--I think so!

                                                                                                                                                                                                1. re: kattyeyes
                                                                                                                                                                                                  kattyeyes Dec 12, 2011 04:41 AM

                                                                                                                                                                                                  Keep it comin' (love) ovah heah...part two is ready for YOU to jump in with more photos and tales of delicious bites all the livelong day:
                                                                                                                                                                                                  http://chowhound.chow.com/topics/822689

                                                                                                                                                                                                  Don't let your well run dry, don't stop it now! *Why are the ladies wearing Snuggies?!*
                                                                                                                                                                                                  http://www.youtube.com/watch?v=tSuoR4...

                                                                                                                                                                                              2. re: kattyeyes
                                                                                                                                                                                                inaplasticcup Mar 12, 2012 07:53 AM

                                                                                                                                                                                                Late to the party, but that looks and sounds so totally delicious, ke. :)

                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                  kattyeyes Mar 12, 2012 08:36 AM

                                                                                                                                                                                                  Thank you and glad you're back! I started a part two, but it never took off:
                                                                                                                                                                                                  http://chowhound.chow.com/topics/822689

                                                                                                                                                                                                  1. re: kattyeyes
                                                                                                                                                                                                    inaplasticcup Mar 12, 2012 08:50 AM

                                                                                                                                                                                                    Neato! Thanks for the pointer. :)

                                                                                                                                                                                              3. inaplasticcup Mar 12, 2012 08:11 AM

                                                                                                                                                                                                Bumping this thread. :)

                                                                                                                                                                                                Yesterday, we had boohlgohgi cheesesteaks with Havarti on bollilos for lunch and half angel hair, half spaghetti squash with ragu and a lemon Caesar-ish salad for dinner.

                                                                                                                                                                                                Hope the new year's being kind to all.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                  kattyeyes Mar 12, 2012 08:37 AM

                                                                                                                                                                                                  Your posts make me hungry! And backatcha!

                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                    mariacarmen Mar 12, 2012 12:24 PM

                                                                                                                                                                                                    she's baaaaaaaaaaaaaaaaaaaaaack! yay!

                                                                                                                                                                                                    those sammies look divine.

                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                      inaplasticcup Mar 12, 2012 04:20 PM

                                                                                                                                                                                                      Thanks, mc! :))))

                                                                                                                                                                                                    2. re: inaplasticcup
                                                                                                                                                                                                      L.Nightshade Mar 12, 2012 04:26 PM

                                                                                                                                                                                                      I thought I recognized those popping photos! Lovely!
                                                                                                                                                                                                      And welcome back!

                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                        inaplasticcup Mar 14, 2012 12:19 PM

                                                                                                                                                                                                        Thanks, LN! Missed you! (Here, I mean. ;))

                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                          steve h. Mar 14, 2012 01:41 PM

                                                                                                                                                                                                          Howdy ina,
                                                                                                                                                                                                          It was a pleasure seeing your excellent photos.

                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                            inaplasticcup Mar 14, 2012 02:56 PM

                                                                                                                                                                                                            Hey, stevarino!

                                                                                                                                                                                                            Nice to see you again. You'll be happy to know my mums are still alive. :)))

                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                              steve h. Mar 14, 2012 03:01 PM

                                                                                                                                                                                                              very cool.

                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                jayt90 May 8, 2012 07:35 PM

                                                                                                                                                                                                                I've been away too long, too.
                                                                                                                                                                                                                Moving to the country, putting in a garden, fishing, you know, what retired people do!

                                                                                                                                                                                                                Tonight I had a stir fry of chicken, broccoli, and fresh Nissan noodles.

                                                                                                                                                                                                                 
                                                                                                                                                                                                    3. jayt90 Sep 17, 2012 06:27 PM

                                                                                                                                                                                                      Breakfast today was a challenge. Fried eggs mimicking an e Bulli method, basting each yolk until creamy white. You do this by tilting the pan and spooning the bubbling fat over the ylolks.
                                                                                                                                                                                                      In 3-4 minutes they are done, and dead easy to remove to the plate.
                                                                                                                                                                                                      Almost as good as poached, but virtually no sticking, on SS!

                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: jayt90
                                                                                                                                                                                                        scubadoo97 Sep 17, 2012 06:45 PM

                                                                                                                                                                                                        Nice!

                                                                                                                                                                                                      2. jayt90 Jan 1, 2013 05:23 PM

                                                                                                                                                                                                        My first meal of 2013 is beef brisket done in a tagine, with potatoes and creamed spinach.

                                                                                                                                                                                                        This small piece of brisket, about 3 lb., was from a grass fed Red Poll and very tasty, not to mention succulent. I have another piece and will give it a similar treatment: marinate, then roast in a tagine at 400 F until it reaches 200 F. This takes 2-3 hours for a small roast, to break down the collagen before it becomes stringy.

                                                                                                                                                                                                         
                                                                                                                                                                                                         
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