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What have you made lately? Share your food adventure

What's for Dinner? #111 [old]

onceadaylily Oct 13, 2011 09:42 AM

Fall is well underway, and we’d love to know what you’ve got baking, bubbling, and braising to stave off the chill. What’s for dinner?

  1. GretchenS Oct 19, 2011 11:18 AM

    Last night I finally made the sausage, peppers and mashed potatoes I meant to make last week before life intervened. Good thing sausage freezes so well. Tonight I have flounder filets from my fish share. They posted a recipe wherein you saute lightly floured filets and then make a brown butter to which you add fresh orange juice and lemon juice. The OJ sounds just awful to me but maybe brown butter with lemon and capers. Or brown butter with almonds and parsley. And there's some nice lacinto kale I need to use up. Other ideas very welcome!!!

    1. h
      Harters Oct 19, 2011 11:11 AM

      At your service, lingua.

      See over here at WFD Part 112


      3 Replies
      1. re: Harters
        linguafood Oct 19, 2011 11:24 AM

        Muchas gracias, señor Harters.

        1. re: linguafood
          Harters Oct 19, 2011 11:52 AM

          De nada.

        2. re: Harters
          inaplasticcup Oct 19, 2011 02:30 PM

          Wow do these things go fast now... :)

        3. linguafood Oct 19, 2011 11:04 AM

          Perhaps time for a new thread? It's much easier to read & follow if we keep it below 300 posts.

          1. alliegator Oct 19, 2011 10:39 AM

            I'm going with a nice, light veggie pilau tonight.
            I met 2 different girlfriends out for lunch and dinner yesterday. One chose a Texas bbq place and the other chose a place with heavy, yellow cheese-y Mexican. I'm still recovering from that "I never want to eat again" feeling.

            1. kscooley Oct 19, 2011 10:09 AM

              Today, using leftover turkey (mmm... roast turkey) from dinner on Thursday. Now that was a turkey - leftovers were frozen & used the carcass to make broth. Ended up with 24 C of a delish turkey stock, all frozen in 1 and 2 C portions.

              I digress... So tonight, I'm making Colorful Turkey Chili (Whole Foods site). Recipe calls for ground turkey, but I think the nice chunks of meat will taste wonderful. Also calls for a can of white and a can of kidney, but I am out of those, so 2 cans of pintos because I'm too lazy to soak my dried beans today. All in all, it should still turn out yummy. More laziness will ensue, as I'm not going to bake fresh cornbread, instead, using a Tastefully Simple beer bread mix. Beer to be used? Hubby's Pumpkin Ale on tap, so use it while I have it. LOL

              1. danionavenue Oct 19, 2011 08:44 AM

                spicy sweet potato fries (baked) with new york strip steak, apple crumble

                1. mariacarmen Oct 18, 2011 10:44 PM

                  sort of pseudo arroz con pollo, inspired by Ina (as usual), for the Oldster - carrots, onions, sweet yellow & orange peppers, tomatoes, whole garlic cloves, peas, all sauteed, chicken thighs seasoned with s&p, paprika & cumin browned, chicken stock added, couple of bay leaves... all simmered together for about 45 mins. Rice was already made, so he can spoon it over. Half went into fridge, half into freezer. meanwhile, we had very yummy sausage & mushroom takeout pizza.

                  3 Replies
                  1. re: mariacarmen
                    inaplasticcup Oct 19, 2011 08:34 AM

                    Now that you mention it, I make lots of pseudo-food (not that you were saying my food is pseudo). Makes life easier. :P

                    Your oldster is so lucky.

                    1. re: mariacarmen
                      GretchenS Oct 19, 2011 11:13 AM

                      Lucky oldster indeed, hope the pizza truly was yummy, it's kind of a bummer to cook a wonderful meal for someone else and then eat takeout yourself. Will your oldster make rice? Mine loves it but won't make it (too much cooking, LOL) so I asked if he'd like a one man rice maker for his birthday. He said yes but so far I'm the only one who has used it. Works great.

                      1. re: GretchenS
                        mariacarmen Oct 19, 2011 08:24 PM

                        he actually does "know" how to make rice - but it's a 50/50 proposition if he added too much or too little water/salt/etc. And he does have a rice cooker, which my sister will usually use, but he likes the fried rice better. i usually make enough to last him for 3-4 meals (his appetite ain't what it used to be.) And yes, the pizza was good! i just get over to his house too late now to have him (and me) wait for me to cook for that evening's dinner.

                    2. BananaBirkLarsen Oct 18, 2011 08:17 PM

                      Been snacking all day and felt not so hungry, but horribly vegetable-deficient, by the time dinner rolled around, so salad it was. Romaine, carrot, tomato and yellow pepper, tossed with a bottled honey-French, doctored with extra garlic, apple cider vinegar and lime juice. Mine was topped with a few strips of peppered, smoked salmon. His was topped with some thinly-sliced pot roast left over from two nights ago.

                      Warm crusty baguette with butter on the side, and a couple pieces of really mediocre low fat Swiss cheese (bought at an extreme discount for the sake of sandwiches and my grocery budget).

                      My only complaint was the cheese. Everything else hit the spot perfectly.

                      1. scubadoo97 Oct 18, 2011 05:41 PM

                        I stopped by my local fish guy and picked up a little piece of tuna loin. I've been wanting some tuna tartare so this is what I ended up making. Very simple prep with a sharp knife. Took all of 15 min. to prepare

                        Yellow beet
                        Yellowfin Tuna

                        Dressing was made from a mixture of Thai sweet chili sauce, sriracha, toasted sesame oil, ponzu, fresh orange and lime juice, mirin, seasoned rice vinegar and a little finely diced red onion.

                        2 Replies
                        1. re: scubadoo97
                          ChristinaMason Oct 18, 2011 08:15 PM

                          Man, that looks delicious. Great flavor combo. I'm usually so-so on ceviche, but I'd devour yours.

                          Nice knife skills, btw.

                          1. re: scubadoo97
                            inaplasticcup Oct 19, 2011 08:33 AM

                            That looks both lovely and delicious. Yes, please! :)

                          2. steve h. Oct 18, 2011 05:08 PM

                            A reprise of crispy braised chicken thighs with olives, lemon and fennel. The orzo will be a retread, too.

                            On the road tomorrow. Contractors know what to do.

                            3 Replies
                            1. re: steve h.
                              mariacarmen Oct 18, 2011 11:17 PM

                              you on your way over here? enjoy so much!
                              hmmmm..... must make that chicken dish this week.....

                              1. re: mariacarmen
                                steve h. Oct 25, 2011 05:17 PM

                                The Bay Area always impresses: A cottage on Tomales Bay to soothe the soul; the visceral rush of driving over the mountains to Sonoma and Napa with the top down; dining out/dining in and so on.

                                San Francisco, always interesting, was made more-so by a group occupying space between my FiDi hotel and the Embarcadero near the Ferry Plaza. Red diaper babies, professional slackers and disenfranchised Deadheads looking for the next concert made up the crew. Gotta love it.

                                Pasta on the boil. It's good to be home, too.

                                1. re: steve h.
                                  mariacarmen Oct 26, 2011 10:51 AM

                                  ah yes, the occupiers! glad you enjoyed, glad to have you back.

                            2. kscooley Oct 18, 2011 02:37 PM

                              I need to read through all of these. Thanks first for that amazing spaghetti squash & chard recipe. Still drooling...

                              As for here. I'm making Cook's Illustrated Farmhouse Vegetable & Barley Soup. It's smelling soooo good. Wish I could speed up the cooking process! Will have freshly baked light whole wheat bread on the side. (Artisan Bread in 5 Minutes A Day - LOVE this book!!!)

                              2 Replies
                              1. re: kscooley
                                twodales Oct 18, 2011 02:55 PM

                                I'm a barley fan!

                                1. re: twodales
                                  kscooley Oct 18, 2011 04:51 PM

                                  This was quite tasty! I think next time I make it (as there will definitely be a next time), I'd add more than just a half cup of barley. More like a full cup of barley goodness, please. Overall, a nice understated hearty veggie soup. Pairs well with paninis. Mmmm....

                              2. twodales Oct 18, 2011 02:18 PM

                                Just spoke to my cousin in Sweden who told me he had a recent dinner party where he served duck. It was a Nigel Slater recipe and used figs, orange peel and honey. He said it turned out very well so I might have to track it down and give it a try soon.

                                3 Replies
                                1. re: twodales
                                  LindaWhit Oct 18, 2011 02:25 PM

                                  Please do! That sounds wonderful.

                                  1. re: twodales
                                    nomadchowwoman Oct 18, 2011 02:30 PM

                                    Sounds like this one:


                                    1. re: nomadchowwoman
                                      twodales Oct 18, 2011 09:14 PM

                                      Thanks for doing the legwork! 8 )

                                  2. twodales Oct 18, 2011 02:15 PM

                                    Some great adventurous food happening here! A little less adventurous here: rack of lamb, Emeril's potato shallot custards, veg of choice, bit of salad, and apple pie.

                                    Link to the "custards" :http://www.emerils.com/recipe/3986/

                                    6 Replies
                                    1. re: twodales
                                      mariacarmen Oct 18, 2011 11:15 PM

                                      come over to my house and make your non-adventurous dinner for me anytime! potato shallot custards & lamb? a thrill-fest!

                                      1. re: mariacarmen
                                        twodales Oct 19, 2011 06:30 AM

                                        Seems that link doesn't work but you guys can find the recipe if you want. The potatoes are very garlicky, which I love. They go so nicely with the lamb. Last night I made a small baking dish to share but making the little ramekins works well too. Nice presentation for company. I also used the last of the bordelaise sauce for the lamb which contrasted nicely with the creamy goodness of the "custards". A little red and we were good to go. We watched "Bridesmaids". The Brit squirmed a bit but made it through to the end.

                                        1. re: twodales
                                          ChristinaMason Oct 19, 2011 08:14 AM

                                          It works if you remove the "http://chowhound.chow.com/topics " that prefixes the link when it launches. I think somehow an extra colon got added to the front of the link when you pasted it? CHOW gets easily confused.

                                          1. re: twodales
                                            kscooley Oct 19, 2011 10:04 AM

                                            I need ramekins now. Just for these potatoes. Mmm...

                                            1. re: kscooley
                                              twodales Oct 19, 2011 12:09 PM

                                              Emeril also makes these lamb chops which go very nicely with the custards also. Don't balk if you are not crazy about curry powder. You don't really taste the curry, it just seems to keep the juices in somehow.

                                              Sprinkle the chops with salt and pepper, using 1 turn of the pepper on each side of each chop. Rub the chops all over with dijon mustard, using 1/4 teaspoon on each side. Dip each side of each chop with 1/2 teaspoon of the curry powder.

                                              Heat the oil in a large skillet over high heat until very hot. Add the chops and saute for about 3 minutes on each side for rare, 4 minutes on each side for medium rare.

                                              I find Emeril a bit much to watch but I like many of his recipes.

                                              1. re: twodales
                                                kscooley Oct 19, 2011 01:53 PM

                                                I've never made lamb, but am game to try. And curry, ohhh curry, how I love thee. LOL

                                      2. b
                                        Berheenia Oct 18, 2011 01:01 PM

                                        Last night I used up some CSA veggies and made stacks of sliced eggplant and tomatoes, with some italian herbs, TJ's Arabiatta sauce and the remains of mozzarella and ricotta from the weekend veggie lasagna. Pre-baked the eggplant and then then baked stacks at 400F. It was good and even better at lunch today.

                                        1. rabaja Oct 18, 2011 12:01 PM

                                          Chicken and dumplings, but I'm totally cheating and using some whole wheat gnocchi for the dumplings. A basic mirepoix with mushrooms will get bay and lots of thyme, some diced chicken thighs, some homemade stock and the gnocchi go in before the pot gets sealed for 15 minutes or so. I haven't made this dish in a few years, but it is so basic so I'm going to wing it. Maybe a diced potato or two.
                                          I'm cooking for the new man in my life and for some reason I am totally gun-shy about it. I keep threatening to make japchae, but I'm afraid his New England sensibilities will be overwhelmed...I need to get over this and dish up some spicy larb or something.
                                          Last week I made a great chicken posole with a bit of the Hatch chiles I roasted and froze last month. It was good and spicy and I had to tame it with some tomatillo salsa. I served it with all of the fixings, like green cabbage, queso fresco, broken corn chips and radish. Those garnishes make the dish, I think. He ate it willingly and even asked after the leftovers the next day. Score!
                                          I think grilled tuna steaks are in my near future(his specialty), and how can you go wrong with grilled, aged ribeye? Thank goodness he likes lamb...

                                          6 Replies
                                          1. re: rabaja
                                            nomadchowwoman Oct 18, 2011 12:46 PM

                                            Love really is in the air on this board. . . .

                                            No need for shyness, rabaja: how could he resist? Your chicken and "dumplings" sounds seriously good. But no doubt your new man would love your japchae, too. And it seems to me that when romance is new, humans--and palates--are most open to adventure.

                                            1. re: rabaja
                                              LindaWhit Oct 18, 2011 01:22 PM

                                              Hey - new man? Is this the recent new man? Or a NEW new man? :-) Either way - enjoy the relationship! I mean - he likes LAMB! (Jealous of you...my beau doesn't like seafood! :::sob:::)

                                              And japchae, which I knew nothing about but read about on Wikipedia, sounds great! I personally would probably remove the slivers of chili, but everything else sounds wonderful! I say go for it. :-)

                                              1. re: LindaWhit
                                                mariacarmen Oct 18, 2011 11:14 PM

                                                Linda, welcome to my world. love love love the boy, but not being able to cook fish almost ever in 9 years is quite a sacrifice for moi. thank god he likes sushi. well, he'll eat the couple of pieces of actual sushi/sashimi that come with his bento box of teriyaki, tempura and gyoza! - which is fine - at least i can get him to GO with me to sushi bars. and he likes oysters! what a puzzle that boy is.

                                                1. re: mariacarmen
                                                  inaplasticcup Oct 19, 2011 08:32 AM

                                                  Yes. Sushi. Thank god for that!

                                                2. re: LindaWhit
                                                  inaplasticcup Oct 19, 2011 08:31 AM

                                                  Yeah. Enquiring minds wanna know... :)

                                                3. re: rabaja
                                                  mariacarmen Oct 18, 2011 11:10 PM

                                                  Wow - l'amour and lamb! feed him those lamb riblets of yours, and he'll be yours forever.
                                                  I hope you're having the best of times.
                                                  And do wow him with the larb - i have a feeling he can take it!

                                                4. scubadoo97 Oct 18, 2011 11:05 AM

                                                  Last night I made kibbe nayeh (middle eastern steak tartare)
                                                  8 oz of very clean top sirloin. Trimmed of all fat and ground twice
                                                  1/2 cup of fine bulgur
                                                  6 oz of canned tomatoes
                                                  1/2 a red onion diced fine
                                                  A small hand full of fresh parsley, thinly sliced
                                                  2 tsp of cumin
                                                  1 tsp of crushed red pepper flakes

                                                  Served with wedges of pita and a side salad.

                                                  5 Replies
                                                  1. re: scubadoo97
                                                    JungMann Oct 18, 2011 11:43 AM

                                                    Be still my heart. Do you always use beef for kibbeh nayyeh or do you switch up the seasonings when you use lamb?

                                                    1. re: JungMann
                                                      scubadoo97 Oct 18, 2011 11:50 AM

                                                      I grew up eating beef kibbeh. Also it is much easier to find very lean cuts of beef in the local supermarket. I had trouble finding lamb shanks the other day. :(

                                                      Here is a much larger one I did a while back. The one I did yesterday was kibbeh for two.

                                                      1. re: scubadoo97
                                                        JungMann Oct 18, 2011 11:57 AM

                                                        I usually purchase legs of lamb at Costco to make kibbeh. They're very easy to trim of fat, which I can put aside for other things. Lamb shanks have proven a little difficult to source, but I'm finding them at local groceries more often, though they are milder than I would prefer.

                                                        1. re: JungMann
                                                          scubadoo97 Oct 18, 2011 12:00 PM

                                                          I'll have to try one with lamb. My better half is not into anything that might get gamey. I'm surprised she eats the raw kibbeh.

                                                          1. re: scubadoo97
                                                            JungMann Oct 18, 2011 01:34 PM

                                                            Age and origin are going to affect the flavor of the lamb you buy. But I also find that with aggressive seasonings (allspice, cinnamon, white pepper and cumin in mine, sometimes clove), what some might term gamey is transformed into something else; full-flavored I might call it.

                                                  2. onceadaylily Oct 18, 2011 09:48 AM

                                                    After I successfully managed to earn praise for a squash dish from a squash hater, I rewarded him with a creamy broccoli and cheese soup, and a loaf of olive and rosemary french bread. Last night I rewarded us both with spicy sweet potato hash, with lots of peppers, onions, and cilantro, over-easy eggs, and toast.

                                                    Today is gloomy here. I don't think we'll even break fifty degrees today, so a second soup is clearly in order. I think a buttery (non-creamy) simple mushroom is the way to go, with onions, shallots, garlic, thyme, balsamic vinegar, and BTB no-chicken broth. (I am a wee bit tempted to add carrots, soyrizo, and noodles to the soup, using red wine vinegar instead of the balsamic--we'll see.) I want a soft bread to go with, and am leaning toward either, challah or dinner rolls.

                                                    Market trip tomorrow . . . and a trip to Spice House. If there's anywhere I'm supposed to be on a rainy Wednesday, it's the market and the Spice House. And the library. That's my good world in three stops.

                                                    1 Reply
                                                    1. re: onceadaylily
                                                      chef chicklet Oct 21, 2011 02:50 PM

                                                      I just shared a recipe for olive and asiago bread, I'm wondering about yours. Did you make this yourself. I often will put some rosemary in there too, I mean why not?

                                                      I was also looking at bread recipes and challah is another favorite. The best one yet is Wolfgang Puck's, its so easy taste and looks amazing. I can remember being so intimidated by that braided bread!

                                                    2. linguafood Oct 18, 2011 09:32 AM

                                                      I have a hanger steak thawing in the fridge, and still a bunch of orange grape & baby roma tomatoes.

                                                      How that will constitute 'dinner' is anyone's guess at this point. Maybe a trip to the farmer's market will offer some inspiration, but it may well end up being a "steak & salad" night. Maybe throw some 'shrooms on the steak. Mmmmmmmmshroooooooms.

                                                      16 Replies
                                                      1. re: linguafood
                                                        JungMann Oct 18, 2011 11:03 AM

                                                        If it were me, I might do marinated arrachera with baby tomato salsa. A few minutes on the grill would give me time to heat up some tortillas and assemble an onion salad to match.

                                                        1. re: JungMann
                                                          linguafood Oct 18, 2011 11:19 AM

                                                          I knew I could count on you to take it to another level.

                                                          The steak will marinate, that's for sure, and the weather is very nice, so grilling ist angesagt as well.

                                                          I'll forego the tortillas (can't abide floppy dough) and the onion salad (which my man can't abide :-D).

                                                          1. re: linguafood
                                                            JungMann Oct 18, 2011 11:42 AM

                                                            I recommended the onion salad as a nod to Ihren Mann (as opposed to JungMann) since I thought onion salad and grilled meat would naturally appeal to his Mediterranean tastes. That and I love onions, dressed with sumac and dill, roasted on a grill or any which way with a steak; à chacun son goût.

                                                            1. re: JungMann
                                                              Harters Oct 18, 2011 01:49 PM

                                                              Roasted onion with sumac?

                                                              Oh, yes, that one's written down to be tried very very soon.

                                                              1. re: Harters
                                                                JungMann Oct 18, 2011 08:33 PM

                                                                I usually make salad with raw red onions, dill and sumac, but never thought about how much better it might be roasted. Quite unexpectedly, onions and sumac formed the basis of tonight's dinner: musakhan.

                                                                For the record, musakhan is a peasant dish born of Palestian ingenuity, a shibboleth to bare true a restauranteur's soul: sumac chicken roasted on a bed of onions and flatbread (flaxseed lavash in my case). There are several methods that can be involved, but I prefer the easy prep of spatchcocking a chicken and make an easy, though admittedly nontraditional spice rub, for the meat before massaging it with sumac and resting it atop its base. Ideally the roasting chicken juices slowly seep into the bread, which soaks up all that flavor and crisps as the chicken cooks and the onions caramelize. And even if you ignore me and roast a whole chicken with your choice of seasonings atop a layer of khubz and onions, you should still be rewarded with crispy chicken-fragrant chapters of flatbread bursting with warm spices, the apotheotic inspiration for Walker's roast chicken crisps. On the side I served braised celery in a tomato sauce with black lime and a simple cucumber salad with yogurt and garlic which were good, but need some WFD improvements.

                                                                1. re: JungMann
                                                                  ChristinaMason Oct 18, 2011 08:39 PM

                                                                  My mouth is watering. Can we hire you just to write about roasting chicken all day?

                                                                  1. re: ChristinaMason
                                                                    JungMann Oct 19, 2011 09:52 AM

                                                                    Please do! I'm always looking to add to my portfolio!

                                                                  2. re: JungMann
                                                                    scubadoo97 Oct 18, 2011 08:59 PM

                                                                    Sounds amazing Jungmann

                                                                    1. re: JungMann
                                                                      twodales Oct 18, 2011 08:59 PM

                                                                      Walker's crisps?

                                                                      I did not expect that OR your poetic meanderings... to take us all so far way. You stun and amaze me JungMann. You are one knowledgeable fellow.

                                                                      I am not worthy (If I may borrow from Garth & Wayne.)

                                                                      1. re: JungMann
                                                                        mariacarmen Oct 18, 2011 11:06 PM

                                                                        oh yes! i remember you were my inspiration for making something very similar to this months ago, spatchcocked sumac chicken with tortillas underneath - and the juices indeed permeated, yielding crispy yet juicy bread-like goodness. i'll have to make that again soon.

                                                                        1. re: JungMann
                                                                          nomadchowwoman Oct 19, 2011 07:22 AM

                                                                          Yep, that does sound amazing. What are "khubz"?

                                                                          1. re: nomadchowwoman
                                                                            JungMann Oct 19, 2011 09:50 AM

                                                                            You're not the first to ask that question.

                                                                            Basically I think as long as you have some type of bread or dough that absorbs the flavor of the chicken and onions and crisps in the oven, you have a recipe for success. And the scent of the roasting spice paste with its cinnamon and cardamom inter alia is a harbinger of great things to come.

                                                                            1. re: JungMann
                                                                              nomadchowwoman Oct 19, 2011 10:01 AM

                                                                              Sounds like pita would work. I'm putting musakhan on my list.

                                                                              1. re: nomadchowwoman
                                                                                scubadoo97 Oct 19, 2011 10:57 AM

                                                                                My dad would use pita to line the tray when removing steaks from the grill. The juice soaked bread was a favorite.

                                                                                1. re: scubadoo97
                                                                                  nomadchowwoman Oct 19, 2011 11:20 AM

                                                                                  Great idea!

                                                                      2. re: JungMann
                                                                        linguafood Oct 18, 2011 02:34 PM

                                                                        I thought we were talking raw onions. But yeah, even cooked/grilled they're not his thang. Garlic? Any time.

                                                                2. nomadchowwoman Oct 18, 2011 09:20 AM

                                                                  I guess, like roxlet, pasta is my default. Dinner for the past two nights required quick thinking and ingredients on hand. Sunday, I made a COTM recipe--a quick Italian sausage ragu (IS, onions, carrots, sage, wine, tomatoes) which we had w/capunti pasta, a tossed salad, and glazed brussels sprouts. Last night, it was carbonara w/bucatini and more brussels sprouts (the endless stalk).
                                                                  Tonight it has to be another quickie, and Christina Mason just helped me decide. I have curry paste leftover from last week so it will be seafood-coconut curry and rice. I made some Strange Flavor Eggplant (from China Moon cookbook) last night, so we'll have that on toasted baguette slices. Not a match made in heaven, but one requiring no trips to the market and very little time.

                                                                  1. ChristinaMason Oct 18, 2011 07:44 AM

                                                                    Last night was vegetarian split pea soup with Indian curry and garam masala---a tasty spin on Chow's slow-cooker recipe.

                                                                    Tonight will probably be curry of a different variety. I have a giant eggplant that needs using, as well as some fresh okra and a ton of fresh Thai basil. I'm thinking a Thai coconut curry is in order.

                                                                    4 Replies
                                                                    1. re: ChristinaMason
                                                                      ChristinaMason Oct 18, 2011 08:20 PM

                                                                      DH ended up making fried cod (again, bless him, he's obsessed) and sichuan eggplant with steamed rice.

                                                                      He supposedly followed this recipe, http://appetiteforchina.com/recipes/s... , but the flavors were (IMNSHO) a little out of balance. Or maybe I'm just really used to sweet Americanized recipes.

                                                                      Unfortunate moment tonight involved DH tipping the contents of the skillet into a bowl set in the sink, which somehow got at least a cup of water spilled into it. There was some kind of boomerang effect whereby the chili-laden sauce splashed ALL THE WAY UP TO, AND ALL OVER, THE CEILING. Cursing (by him) ensues. Me, on the phone: "Mom, I have to go---we had a minor explosion in our kitchen. Love you, bye." Then we start scrubbing. While mopping the floor, I tried to remind myself that we would laugh about this one day.

                                                                      The incident probably had some impact on the weirdness of the eggplant dish.

                                                                      Oy. I hope dinner tomorrow is less eventful.

                                                                      1. re: ChristinaMason
                                                                        mariacarmen Oct 18, 2011 11:02 PM

                                                                        oh no! hate when shit like that happens!
                                                                        poor guy.... hope the laughing starts tomorrow with a calm, delicious dinner!

                                                                        1. re: ChristinaMason
                                                                          nomadchowwoman Oct 19, 2011 07:20 AM

                                                                          Well the eggplants looks good, but I can see that after that little catastrophe, it might have tasted less good. We had some Strange Flavored Eggplant (a spread from B. Tropp's China Moon Cookbook) on toasts, and I found it a tad sweet. I love sichuan cooking in general and love what they do to eggplant.

                                                                          1. re: nomadchowwoman
                                                                            ChristinaMason Oct 19, 2011 12:07 PM

                                                                            I've gotta say, the leftovers were pretty delicious for lunch. Maybe we were just still traumatized at dinner.

                                                                      2. iL Divo Oct 18, 2011 07:35 AM

                                                                        not cooking tonight. we'll be dining out (on a shortie trip) to pick up the caboose tomorrow.

                                                                        1. r
                                                                          Rocky74 Oct 18, 2011 07:04 AM

                                                                          White bean and chicken chili tonight - the version that has fennel seeds in it (I think Giada). Will have it with spanish rice and a green of some sort. And a cold beer - you have to have beer with chili!

                                                                          1. mariacarmen Oct 17, 2011 08:11 PM

                                                                            the marinated pork slow cooked yesterday for about 7 hours. after it had cooled, took it out of the crock pot, put it in a casserole, and crisped the fat up a bit in a 400 degree oven for 20 mins. we had it for dinner tonight - the meat was a tad dry, and i can't be sure if that happened during the crisping or in the slow cook. the BF saved it by accompanying it and the leftover rice with a nice sweet braise of red cabbage, marsala, cinnamon and a couple other things. salad on the side.

                                                                            also, i can't figure out how that marinade (over 12 hours in the fridge) imparted so little flavor to the pork. i had deep slits over the whole roast, and it's the same marinade i use for ribs to great success. i think the meat is just too thick to penetrate. plus, didn't do the reduction of the sauce to spread over the top before crisping like i do with the ribs usually.

                                                                            the pork will redeem itself in tacos this week sometime, oh yes it will.

                                                                            1 Reply
                                                                            1. re: mariacarmen
                                                                              inaplasticcup Oct 18, 2011 06:16 AM

                                                                              Did someone say... TACOS?????? 8)

                                                                            2. JungMann Oct 17, 2011 06:24 PM

                                                                              Fridge-cleaning tonight. There was some unknown Chinese green, probably yu choy and half a bundle of garlic chives that I stir fried with garlic and chili oil and served with the Asian version of what Harters might call "brown gloop." Next up some old kimchi that had gotten quite strong over three months. We're talking give-this-thing-some-training-and-it could-fight-crime, strong. So how did I tame it? Bacon.

                                                                              WFD: Bacon and miso sundubu with a side of stir fried Asian greens. For dessert: gin and diet cranberry ginger ale with cardamom, lime juice and shaved star anise.

                                                                              3 Replies
                                                                              1. re: JungMann
                                                                                linguafood Oct 17, 2011 06:30 PM

                                                                                I went to two different bars in the city and none of them made such a perfect dessert. Dang.

                                                                                1. re: JungMann
                                                                                  twodales Oct 17, 2011 07:19 PM

                                                                                  "Dessert" sounds just delish. I adore cardamom.

                                                                                  In addition: Bacon is never a bad thing. My friend's son is a vegetarian.......except for bacon.

                                                                                  1. re: JungMann
                                                                                    mariacarmen Oct 17, 2011 08:08 PM

                                                                                    you might be my new online BF - bacon and gin = heaven on earth.

                                                                                  2. twodales Oct 17, 2011 05:39 PM

                                                                                    Somewhat inspired by Harters and his "polow"... I decided to make something similar with kababs and a spanakopita on the side just because I haven't made one in years. Have been craving it and I only like homemade versions. My 8 year old Greek neighbor (Vasilios) cheered me on earlier today when I mentioned I might make one for dinner, so how could I resist his charms? ; )

                                                                                    1. steve h. Oct 17, 2011 04:44 PM

                                                                                      Chuck will be ground minutes before pan frying. Cheese will be deli-sliced, white American. End-of-season, home-grown tomatoes will be available. Beer for me, wine for Deb. Jets/Dolphins on the panel.

                                                                                      1 Reply
                                                                                      1. re: steve h.
                                                                                        twodales Oct 17, 2011 05:35 PM

                                                                                        I like your style steve h!

                                                                                      2. Terrie H. Oct 17, 2011 04:37 PM

                                                                                        Pork chops, cabbage and baked sweet potatoes are finishing up in the oven right now. Pork chops are seasoned with my go-to rub of fennel and coriander seed with fresh Rosemary, thyme and garlic. Browned and the purple cabbage, onions and apples were sauteed in the same pan, deglazed with a little white wine and apple coder vinegar. Chops are back on top and finishing in the oven. A basic sweet potato has been baking in ther, too.

                                                                                        I was originally going to add some bacon to the cabbage, but got lazy and figured I'd save myself a few calories.

                                                                                        1. BananaBirkLarsen Oct 17, 2011 04:17 PM

                                                                                          I'm attempting deep dish pizza for the first time. I'll top (fill?) it with bacon, spinach and feta. I'm doing it in my cast iron skillet. We'll see how it goes.

                                                                                          Salad on the side.

                                                                                          3 Replies
                                                                                          1. re: BananaBirkLarsen
                                                                                            ChristinaMason Oct 18, 2011 06:39 AM

                                                                                            Sounds good. How'd it go? Did you find a crust recipe you like?

                                                                                            1. re: ChristinaMason
                                                                                              BananaBirkLarsen Oct 18, 2011 09:12 AM

                                                                                              The crust I used was breadier than I wanted, but it tasted great. I'll probably try a different dough next time I make it. But my skillet was an awesome pizza pan. That I'll do the same.

                                                                                              1. re: BananaBirkLarsen
                                                                                                kscooley Oct 18, 2011 06:13 PM

                                                                                                Oooo... Maybe I should try my Le Creuset skillet as a pizza pan. I have two stones that I normally use, but would be fun to try something new!

                                                                                          2. linguafood Oct 17, 2011 04:10 PM

                                                                                            Well, the weekend was a decadent pig-out fest in the big bad city, which happened to involve a LOT of pork.

                                                                                            So in order to, ahem, eat a tad bit more healthfully, tonight's dinner is the ever-popular chicken piccata, served with creole-spiced roasted cauli & a salad of red & orange tomatoes, basil, and feta.

                                                                                            1 Reply
                                                                                            1. re: linguafood
                                                                                              buttertart Oct 17, 2011 04:38 PM

                                                                                              Pig is good. Fun times!

                                                                                            2. iL Divo Oct 17, 2011 11:21 AM

                                                                                              watching Giada make chicken & steak fajita's.
                                                                                              1 of each (a breast and a steak) marinate then toast flour tortillas and drizzle reduced marinade over. beans and rice, water and iced tea, churro's? < prob not :~{

                                                                                              1. r
                                                                                                Rocky74 Oct 17, 2011 09:27 AM

                                                                                                This morning I have made up a batch of chilli and coriander pesto. Going to marinate some prawns in it. The boy fancies that with pasta and maybe cherry toms. I fancy something a bit greener. It's Monday so I don't have a big issue with slightly different meals!

                                                                                                1. w
                                                                                                  wyogal Oct 17, 2011 09:19 AM

                                                                                                  Cooking for class tonight: baked russets and sweets with 3 toppings: spinach paneer, spicy cottage cheese, and a tamarind sauce.

                                                                                                  1. ChristinaMason Oct 17, 2011 09:14 AM

                                                                                                    Last night we made one of the better meals I remember having in a while, beer-battered fish tacos. Strips of cod were deep-fried after going for a swim in Cook's Illustrated's beer batter (adding ground chipotle pepper and garlic powder to the mix of flour, salt, pepper, and cumin). We folded the fish into corn-wheat blend tortillas (my favorite) and topped with shredded lettuce, homegrown tomatoes, jalapenos, radishes, and DH's lime-jalapeno tartar sauce. The rest of the Fat Tire beer went into our glasses.

                                                                                                    No sides, but a salad of Romaine and farmer's market tomatoes tamed the hunger beast earlier.

                                                                                                    I'm pretty sure I'm ruined for fish tacos going forward.

                                                                                                    6 Replies
                                                                                                    1. re: ChristinaMason
                                                                                                      kscooley Oct 18, 2011 06:12 PM

                                                                                                      Gotta love a good CI recipe. That site & here are my happy places. And Fat Tire... brings me back to college days. I went to CSU in Fort Collins, home of New Belgium Brewery. :-) Many a night were spent drinking the Fat.

                                                                                                      1. re: kscooley
                                                                                                        ChristinaMason Oct 18, 2011 08:13 PM

                                                                                                        We are very lucky to finally have New Belgium beers in D.C.! I have been enjoying several varieties, although Fat Tire always takes me back to my FIL's steakhouse in IA.

                                                                                                        1. re: ChristinaMason
                                                                                                          kscooley Oct 19, 2011 09:58 AM

                                                                                                          Good stuff! I'll have to see if they have any around here. I tend to go to Total Wine in DE for my wine supply. Don't think I've ever seen New Belgium in the micro-brew section, but I'll give a look next time. Either that or have hubby do a Fat Tire clone when he brews. (So spoiled with his beer! LOL)

                                                                                                      2. re: ChristinaMason
                                                                                                        scubadoo97 Oct 19, 2011 08:18 AM

                                                                                                        Love fish tacos.

                                                                                                        I have not seen the corn/wheat blended tortillas. Who makes them?

                                                                                                        1. re: scubadoo97
                                                                                                          ChristinaMason Oct 19, 2011 12:03 PM

                                                                                                          Mission just started making a corn-whole wheat blend tortilla, which is good: "Corn & Whole Wheat Blend Artisan Style Tortillas" - http://www.missionfoods.com/pantry.aspx

                                                                                                          I actually prefer La Tortilla Factory's - http://www.latortillafactory.com/prod...

                                                                                                          The latter are a little "corn-ier" and fresher tasting. Both brands are great, though, because they combine the best of both worlds--the robust flavor of corn with the smoothness and flexibility of flour.

                                                                                                          1. re: ChristinaMason
                                                                                                            scubadoo97 Oct 19, 2011 01:05 PM

                                                                                                            Cornier sounds good to me. Thanks for the heads up Christina

                                                                                                      3. h
                                                                                                        Harters Oct 17, 2011 07:30 AM

                                                                                                        Upcoming......pilaf (or, seeing as it's supposed to be an Iranian recipe, polow)

                                                                                                        Rice, onion, ginger, chickpeas, cinnamon, sour cherries, cayenne, pomegranate molasses, chopped pistcahios & almonds. Alongside, some crisp salad and a dollop of yoghurt.

                                                                                                        8 Replies
                                                                                                        1. re: Harters
                                                                                                          mariacarmen Oct 17, 2011 07:37 AM

                                                                                                          oh yum. are those cherries dried?

                                                                                                          1. re: mariacarmen
                                                                                                            Harters Oct 17, 2011 08:30 AM

                                                                                                            Yes, they are. But they get a bit of a soak in hot water to plump them up befor getting mixed in.

                                                                                                            1. re: Harters
                                                                                                              ChristinaMason Oct 17, 2011 09:10 AM

                                                                                                              That sounds de-licious! Have you made this before?

                                                                                                              If so, do you have a recipe you can point us to?

                                                                                                              1. re: ChristinaMason
                                                                                                                Harters Oct 18, 2011 04:47 AM

                                                                                                                First time made and I'm not sure where it originated as I;ve only got scribbled notes.

                                                                                                                We cooked enough rice for the two of us. Fried the thinly sliced onion. Added in grated ginger (about half a thumb sized piece), half a cinnamon stick, tin of chickpeas, 2 tablespoons pom. molasses, and "some" pisctachios & almonds. This got stirred into the rice and it heated together in a very low heat for 15 minutes

                                                                                                                There are leftovers. I'm going to stir fry them tonight as the carb to go with some roasted chicken breasts that I'll wrap in smoked streaky bacon. Probably green beans to accompany.

                                                                                                                1. re: Harters
                                                                                                                  nomadchowwoman Oct 18, 2011 09:06 AM

                                                                                                                  That "polow" sounds absolutely delicious. I wonder if that recipe might work with quinoa, which I've bought but have yet to try. Any thoughts on that?

                                                                                                                  1. re: nomadchowwoman
                                                                                                                    mariacarmen Oct 18, 2011 10:58 PM

                                                                                                                    i am sure it would - i've made lots of quinoa and often add ingredients like what Harter's polow has - but since the quinoa is more delicate, maybe just a tad less pom molasses, smaller cut dried fruit, maybe less chickpeas... just to not overpower the quinoa. but i bet it would be delicious, with quinoa's nutty flavor.

                                                                                                                    Thx for posting your scribbles, Harters.

                                                                                                                    1. re: mariacarmen
                                                                                                                      nomadchowwoman Oct 19, 2011 11:19 AM

                                                                                                                      Thx, mc. I'll use your tips. What are some of the ways you use quinoa?

                                                                                                                      1. re: nomadchowwoman
                                                                                                                        mariacarmen Oct 19, 2011 08:15 PM

                                                                                                                        much like couscous, i use it a lot for cold salads - by adding diced veggies, raw or cooked, shallots, green onions, parsley and/or cilantro, vinaigrette, dried fruit.... just sparingly. one of the best impromptu dishes i made was when my sister had some sitting in the rice cooker. i had some frisee on hand - chopped it up, added some pine nuts, and a lemony dijon vinaigrette - it was so good! something about the nutty quinoa and the bitterness of the greens ...also, it's always good with stews over the top - things like braised meats, short ribs, etc. then of course, you're using it as a base, like rice or polenta.

                                                                                                        2. mariacarmen Oct 16, 2011 11:04 PM

                                                                                                          marinated flank steak ribs were fantastic. medium rare, chewy, flavorful, just fatty enough. the rice wine flavor was pretty dominant, which surprised me - i didn't think i used that much - but in a very good way. 2 kinds of kimchi on the side, 2 salads, steamed rice. BF did all the work after i marinated. so good to come home to...

                                                                                                          3 Replies
                                                                                                          1. re: mariacarmen
                                                                                                            inaplasticcup Oct 17, 2011 06:51 AM

                                                                                                            I want some of that for breakfast, mc. Like, NOW.

                                                                                                            1. re: mariacarmen
                                                                                                              nomadchowwoman Oct 17, 2011 07:04 AM

                                                                                                              My don't those flankEN ribs look yummy. Your BF is turning into quite the cook, mc.

                                                                                                              1. re: nomadchowwoman
                                                                                                                mariacarmen Oct 17, 2011 07:37 AM

                                                                                                                Thx, NCW! ah he's always been a good one, i'm lucky!

                                                                                                            2. BananaBirkLarsen Oct 16, 2011 09:14 PM

                                                                                                              It's still horribly hot and humid here, and out swamp cooler decided to crap out on us, so the plans for regular roast beef were switched to crockpot roast beef instead. I rubbed the beef in a paprika-cumin spice rub, cut slits for a head's worth of garlic cloves and added some lime and horseradish to the crockpot. Sides were mashed potatoes, corn on the cob and tomato-avocado salad.

                                                                                                              The spicing turned out great on the beef, but I wasn't sold on the lime-horseradish gravy. My boyfriend loved it though, so maybe it was just me.

                                                                                                              1. inaplasticcup Oct 16, 2011 06:39 PM

                                                                                                                I went to the farmers market yesterday hoping to buy some oysters as an end of project celebratory treat, but alas, they were out, and we ended up buying slipper lobster tails.

                                                                                                                So tonight it was all hands on deck to cook dinner - me, the Man and the kids. We pan roasted/steamed those and served them with a melange of passion fruit, cucumber, onion, habanero and cilantro. A few of those strawberry guavas for a little bit of sweet, and very simple buttered mashed potatoes aside.

                                                                                                                All washed down with a bottle of cava.

                                                                                                                A nice way to cap off a fairly unsuccessful impromptu yard sale. (We made $35, but made an elderly woman named Trinidad very happy, and it was worth all the work we put into it.)

                                                                                                                9 Replies
                                                                                                                1. re: inaplasticcup
                                                                                                                  LindaWhit Oct 16, 2011 07:05 PM

                                                                                                                  Ummm....ina? You can invite me over for slipper lobster tails ANY time, 'kay? ;-)

                                                                                                                  1. re: LindaWhit
                                                                                                                    inaplasticcup Oct 17, 2011 06:50 AM

                                                                                                                    Gladly, LW! Bring your cold cooties and everything! We ain't afraid of no stinkin germs... :D

                                                                                                                    1. re: inaplasticcup
                                                                                                                      LindaWhit Oct 18, 2011 10:43 AM

                                                                                                                      Turns out my sore throat cooties were given to me by a coworker who, oddly enough, got sick AFTER I did! She was a walking time bomb, I guess. And then she gave them to her mother when she went to her parents' house for the weekend. So she had to endure a mild tongue lashing from both me and her family. :-)

                                                                                                                      1. re: LindaWhit
                                                                                                                        roxlet Oct 18, 2011 11:02 AM

                                                                                                                        Well, happy you're feeling better!!

                                                                                                                  2. re: inaplasticcup
                                                                                                                    mariacarmen Oct 16, 2011 11:00 PM

                                                                                                                    "So tonight it was all hands on deck to cook dinner - me, the Man and the kids. We pan roasted/steamed those and served them with a melange . . . " pan roasted "those".... Man & Kids? how did they turn out? heeheehee....

                                                                                                                    those tails look amazing.

                                                                                                                    1. re: mariacarmen
                                                                                                                      inaplasticcup Oct 17, 2011 06:50 AM

                                                                                                                      LOL. That's funny you should say that because I was so wiped and exhausted this weekend that I wanted to pan roast and steam people who were deserving of neither.

                                                                                                                      Besides, I need bigger pans for that. :P

                                                                                                                    2. re: inaplasticcup
                                                                                                                      nomadchowwoman Oct 17, 2011 07:02 AM

                                                                                                                      Lovely, lovely, lovely.
                                                                                                                      It's always nice to make someone happy. You should celebrate.

                                                                                                                      1. re: inaplasticcup
                                                                                                                        kscooley Oct 18, 2011 06:06 PM

                                                                                                                        Oh, cava can wash anything down for me. Mmmmm.... Bubbly. I suppose the food looked good, too. Tee hee!

                                                                                                                        1. re: kscooley
                                                                                                                          inaplasticcup Oct 18, 2011 06:32 PM

                                                                                                                          Well then cheers and welcome (or welcome back!) to you, kscooley! :)

                                                                                                                      2. twodales Oct 16, 2011 04:00 PM

                                                                                                                        Rain and cool this am AND my husband had to sail our little loveboat in the rain to get it to the double-wide boat ramp in Indiana. All went well. I'm treating him to boeuf bourguignon, little golden potatoes, salad, french bread to soak up the sauce and apple pie for later.

                                                                                                                        Glad that's done until next Spring. 8 )

                                                                                                                        3 Replies
                                                                                                                        1. re: twodales
                                                                                                                          LindaWhit Oct 16, 2011 04:34 PM

                                                                                                                          Lord help me that is a wonderful dinner to come home to after sailing in the rain, twodales!

                                                                                                                          1. re: LindaWhit
                                                                                                                            ChristinaMason Oct 16, 2011 04:40 PM

                                                                                                                            I'm with Linda. That sounds fantastic! Come cook for me anytime :)

                                                                                                                          2. re: twodales
                                                                                                                            steve h. Oct 16, 2011 06:18 PM

                                                                                                                            Bittersweet td,
                                                                                                                            End of season is always a welcome relief and a bummer all at the same time. Good food, good booze is mandatory.

                                                                                                                          3. m
                                                                                                                            megjp Oct 16, 2011 03:42 PM

                                                                                                                            Tonight as a break from stews and braises, I put together a pizza crust, topped it with sun-dried tomato pesto, orange peppers, chopped rapini, good bacon, and Daiya fake cheese. It is in the oven now.

                                                                                                                            (I'm also going to be making a sumac spiced red lentil-root vegetable soup later, for lunches this week. I didn't say this would be a long break from stews and braises.. )

                                                                                                                            2 Replies
                                                                                                                            1. re: megjp
                                                                                                                              ChristinaMason Oct 16, 2011 04:40 PM

                                                                                                                              ooh now, that soup sound great! another something to justify my sumac purchase ;)

                                                                                                                              1. re: ChristinaMason
                                                                                                                                megjp Oct 16, 2011 06:28 PM

                                                                                                                                This tastes amazing right now, although if you're a colour-centric foodie I'll warn you that late additions made it quite dull.

                                                                                                                                I browned some butter and threw in a diced sweet onion until medium-caramelized, then added 3 cloves minced garlic and 3 celery stalks (/2" chop) and sweated a while. I threw in 2 kefir lime leaves and a small pinch of crumbled saffron threads, then 1 cup picked-thru rinsed red lentils, then I poured in maybe 3 cups chicken stock. I added 2 small/medium sweet potatoes (was supposed to be 1 but lo and behold, I'm out of carrots and wanted to make up the difference) and 1 medium baking potato, peeled and chopped. Chopped zest of a lemon along with its juice made it in before a fair bit of sumac and a handful of brown short-grain rice, then I covered it to simmer. The potatoes are now just starting to disintegrate, then I had the genius idea to add about 1 Tbsp of tahini. It is basically done now, except I want to final-season with more sumac, some coriander, and maybe a pinch of something like cinnamon. Don't want to futz with it too much though, because omg.

                                                                                                                            2. LindaWhit Oct 16, 2011 02:27 PM

                                                                                                                              The Nyquil I've been taking for a late night dessert these past few evenings seems to be working. The throat isn't quite as sore as it's been. Hopefully tonight's dose gets rid of it entirely. We'll see.

                                                                                                                              Dinner was originally going to be a chicken-pasta thingie, but I realized I had picked up a prosciutto and mozzarella stuffed chicken breast at my local butcher, so that will be WFD after lightly oiling it and roasting in the convection oven, and I'll make the chicken-pasta dish later in the week. Sides will probably be rice and steamed broccoli.

                                                                                                                              3 Replies
                                                                                                                              1. re: LindaWhit
                                                                                                                                twodales Oct 16, 2011 03:56 PM

                                                                                                                                Linda: Have you tried the Nyquil over ice cream yet? ; ) feel better.

                                                                                                                                1. re: twodales
                                                                                                                                  LindaWhit Oct 16, 2011 04:33 PM

                                                                                                                                  LOL!!! Just a slight variation on creme de menthe over ice cream? I remember growing up Mom would let us have that on special occasions. :-)

                                                                                                                                  1. re: twodales
                                                                                                                                    inaplasticcup Oct 16, 2011 05:56 PM

                                                                                                                                    Not as good as grape flavored Benadryl... :P

                                                                                                                                2. r
                                                                                                                                  Rocky74 Oct 16, 2011 01:37 PM

                                                                                                                                  We had pork bourguignon last night that really was quite lovely - I used some broad leaf thyme that I found growing in a corner of the garden. I had it with mash and the boy had rice. The leftover sauce and mash made quite a nice breakfast!

                                                                                                                                  Tonight is 'healthy' fish and chips - grouper fillets in panko with batata wedges and mushy peas

                                                                                                                                  2 Replies
                                                                                                                                  1. re: Rocky74
                                                                                                                                    inaplasticcup Oct 16, 2011 05:55 PM

                                                                                                                                    I've never tried that recipe with pork. That sounds delicious, Rocky.

                                                                                                                                    1. re: inaplasticcup
                                                                                                                                      Rocky74 Oct 17, 2011 09:24 AM

                                                                                                                                      It was great. Three hours in the oven and it was melt in the mouth. The recipe suggests pork cheeks but no way can I find those so just used tenderloin. Now, shame my camera skills don't quite match yours!

                                                                                                                                  2. BabsW Oct 16, 2011 03:48 AM

                                                                                                                                    Last night was 16 bean soup with skillet cornbread. I've got the leftovers packed away in the freezer for my quick packed lunches. Any leftover cornbread will go in my odds and ends bread bag in the freezer for stuffing the next time I make a turkey.

                                                                                                                                    Today will be pulled pork and a homemade maple-apple bbq sauce with bourbon and chipotle.

                                                                                                                                    I put a spice rub on the pork and let it rest in the fridge for 12 hours and then put it in my monstrous crockpot to cook for 10 hours. I'm using apple cider and a splash of bourbon along with a quartered onion in the bottom of the pot for a bit of flavor & moisture.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: BabsW
                                                                                                                                      Rocky74 Oct 16, 2011 01:39 PM

                                                                                                                                      Both 16 bean soup and that pork sounds fantastic - I am trying to think of 16 beans!

                                                                                                                                    2. inaplasticcup Oct 15, 2011 11:56 PM

                                                                                                                                      Not much cooking today, but one highlight was just some vanilla bean ice cream topped with fresh passion fruit bought at the farmers market. :)

                                                                                                                                      9 Replies
                                                                                                                                      1. re: inaplasticcup
                                                                                                                                        nomadchowwoman Oct 16, 2011 07:28 AM

                                                                                                                                        Even vanilla ice cream becomes utterly exotic under your tutelage!

                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                          inaplasticcup Oct 16, 2011 05:28 PM

                                                                                                                                          Thanks, ncw. :) I haven't had fresh passion fruit in a looong time. It was a treat!

                                                                                                                                        2. re: inaplasticcup
                                                                                                                                          BananaBirkLarsen Oct 16, 2011 12:31 PM

                                                                                                                                          My mouth is watering. I love passion fruit more than almost anything in the world and I don''t have a clue where to get it. I guess I should try some farmers markets.

                                                                                                                                          1. re: BananaBirkLarsen
                                                                                                                                            inaplasticcup Oct 16, 2011 05:38 PM

                                                                                                                                            I was totally surprised to find these at the FM, BBL. These AND some strawberry guavas which taste just like guavas laced with strawberry. I lucked out. :)

                                                                                                                                            1. re: inaplasticcup
                                                                                                                                              BananaBirkLarsen Oct 16, 2011 09:08 PM

                                                                                                                                              Those look beautiful. I saw some regular guavas as the supermarket last week, but they were a little old looking, and really overpriced.

                                                                                                                                              1. re: BananaBirkLarsen
                                                                                                                                                scubadoo97 Oct 17, 2011 09:11 AM

                                                                                                                                                If our local grocery store ever has them they are so expensive that I pass them by.

                                                                                                                                                1. re: scubadoo97
                                                                                                                                                  inaplasticcup Oct 17, 2011 09:24 AM

                                                                                                                                                  If I saw these at, say, Whole Foods, they probably would be so expensive that I'd pass them by. But they whole basket was $2 at the farmers market. I got the feeling they were just a sort of adjunct crop for the people who ran this particular stand.

                                                                                                                                                  The whole lot of passion fruit was $3.00, too. I don't even wanna know what I'd have to pay for them at a fancy type place. :)

                                                                                                                                                2. re: BananaBirkLarsen
                                                                                                                                                  inaplasticcup Oct 17, 2011 09:25 AM

                                                                                                                                                  The regular guava are lumpy and not nearly so pretty, aren't they?

                                                                                                                                                3. re: inaplasticcup
                                                                                                                                                  scubadoo97 Oct 17, 2011 09:10 AM

                                                                                                                                                  we don't see these things here in Fla. Sound wonderful

                                                                                                                                            2. mariacarmen Oct 15, 2011 09:10 PM

                                                                                                                                              made a cottage pie (not shepherd's) for the oldster, and for us tomorrow night, flanken steak ribs are marinating in some kimchi, dark soy, brown sugar, sesame oil, rice wine, scallions and diced red onion, and garlic cloves. they'll go into the slow cooker in the a.m. with some jasmine rice for dinner.

                                                                                                                                              or.... should i scrape the marinade and grill pan them? and reduce the sauce to put over the top? i can't decide......

                                                                                                                                              6 Replies
                                                                                                                                              1. re: mariacarmen
                                                                                                                                                mariacarmen Oct 15, 2011 11:32 PM

                                                                                                                                                AND... a 5 lb. bone-in pork shoulder roast is sitting next to its brethren, having been mercilessly pierceth many times, now marinating in a boatload of garlic, rosemary, brown sugar and balsamic vinegar. inspired by my favorite rib prep of a few summers ago - http://www.gourmet.com/recipes/2000s/.... i think the roast will be going in the slow cooker in the morning, and the flanken steak ribs shall get the grill pan treatment. so let it be written, so let it be done. not sure yet which will get et first.

                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  inaplasticcup Oct 15, 2011 11:54 PM

                                                                                                                                                  I really like your kimchi marinade idea for the ribs, mc. I'm going to remember that for the next time i buy some.

                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                    mariacarmen Oct 16, 2011 12:17 AM

                                                                                                                                                    thx! why do i keep saying flanken, tho? FLANK.

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      inaplasticcup Oct 16, 2011 01:12 AM

                                                                                                                                                      Because everyone else is doing it?



                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        nomadchowwoman Oct 16, 2011 07:27 AM

                                                                                                                                                        Yes, I see that all the time, too, mc.

                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                          mariacarmen Oct 16, 2011 09:21 AM

                                                                                                                                                          Oh! ok, good to know it's not JUST me being stupid!

                                                                                                                                                  2. hannaone Oct 15, 2011 08:06 PM

                                                                                                                                                    Ssam tonight.
                                                                                                                                                    Pork belly, beef, and assorted mushrooms grilled on an infra-red indoor grill. Served with steamed rice, leaf lettuce, raw garlic, and sliced peppers.

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: hannaone
                                                                                                                                                      inaplasticcup Oct 15, 2011 11:50 PM

                                                                                                                                                      Looks deeeeeeeelicious! Especially the pork part, of course. :)

                                                                                                                                                      1. re: inaplasticcup
                                                                                                                                                        hannaone Oct 16, 2011 09:31 AM

                                                                                                                                                        Pork is always good.
                                                                                                                                                        Best thing is it's simple, and ready in 30 to 45 minutes.

                                                                                                                                                      2. re: hannaone
                                                                                                                                                        nomadchowwoman Oct 16, 2011 07:29 AM

                                                                                                                                                        Wow! Lovely.

                                                                                                                                                      3. BananaBirkLarsen Oct 15, 2011 05:43 PM

                                                                                                                                                        Pay week this week, so we took the opportunity to go out for groupon-discounted pizza last night. Bacon-artichoke pizza. And lots of IPA. Too much IPA.

                                                                                                                                                        Pasta tonight, with bottled sauce and cheap parmesan cheese, 'cause that's about all the effort I have in me.

                                                                                                                                                        1. roxlet Oct 15, 2011 05:37 PM

                                                                                                                                                          Pasta Puntanesca with a salad for my son and me, but the husband, having just arrived from Europe, didn't join in and is off for an early bedtime. I haven't made putanesca in a dog's age, and I'm remembering how much I like it. It was super delicious, and we both had too much!

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: roxlet
                                                                                                                                                            ChristinaMason Oct 16, 2011 01:25 PM

                                                                                                                                                            That sounds good. It's been quite a while since I made it, too. Do you use kalamatas, nicoise olives, or...?

                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                              roxlet Oct 16, 2011 06:18 PM

                                                                                                                                                              I used kalamatas, It was what we had, and I don't think I've ever made it with any other kind of olive.

                                                                                                                                                          2. iL Divo Oct 15, 2011 05:26 PM

                                                                                                                                                            hot here tonight, been hot all day actually, so it's a light meal for the man&I.
                                                                                                                                                            his favorite burger patty with ice cold lettuce, baked giant potato, just one of them, then sauteed with a huge white onion in butter and bacon grease, a big salad, milk for him, ice chips for me, lots of ice chips...........he wants a McFlurry-ish thingie so I'll make him one later

                                                                                                                                                            1. nomadchowwoman Oct 15, 2011 04:59 PM

                                                                                                                                                              Last night we grilled fat juicy burgers and had those topped w/blue cheese, slices of red onion and ripe heirloom tomato, lettuce, on toasted onion rolls. And Zapp's potato chips. Had to agree w/DH: sometimes a good burger is just IT.

                                                                                                                                                              Trying to offset last night's meaty overload tonight with fish. We're having sauteed black drum, meuniere style, roasted brussels sprouts, and a salad of butter lettuce, red onion, bits of egg and blue cheese. DH is asking for some kind of potato, too--the man's incorrigible--so I may do a few small ones, "crash" style.

                                                                                                                                                              I'm about to have my martini and get things rolling. Cheers everyone.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                steve h. Oct 15, 2011 06:00 PM

                                                                                                                                                                Wow. My head is spinning.

                                                                                                                                                              2. LindaWhit Oct 15, 2011 04:34 PM

                                                                                                                                                                A steak salad of sorts. Romaine lettuce, radicchio, shaved carrots, sliced cukes, chopped tomatoes, goat cheese crumbles, and slices of a combo Caribbean/Buffalo-marinated sirloin tips from my local butcher that I grilled on the grill pan and finished in the oven. A simple vinaigrette over top and it shall be dinner. Oh - there will be croutons sprinkled on top as well. :-)

                                                                                                                                                                1. s
                                                                                                                                                                  suburban_mom Oct 15, 2011 04:31 PM

                                                                                                                                                                  Pasta with sausage, mustard and basil. It is a recipe from Food and Wine. Plus a salad on the side.

                                                                                                                                                                  1. Jay F Oct 15, 2011 04:30 PM

                                                                                                                                                                    I had a yellowtail snapper filet. I broiled it for 4 minutes (S&P, butter), then put grated Jarlsberg (I know, I know--don't tell Marcella) and a little paprika on top and put it back under the broiler for 1 minute. After I plated the fish, I deglazed the broiling pan with some Pinot Grigio, poured that on top of the fish, and sprinkled some chopped parsley on it.

                                                                                                                                                                    This, plus marinated cucumbers.

                                                                                                                                                                    I made up this Jarlsberg and fish thing when I had an ulcer years ago. Those days, they told you to eat dairy every chance you got, as well as fish, so I thought, why not cook them together? I lived in this tiny apartment at 75th and Riverside, whose kitchen had literally been a closet, and broiling was a sensible cooking strategy. I live in a small apartment again, so it works as well these days. And I love fish.

                                                                                                                                                                    1. m
                                                                                                                                                                      megjp Oct 15, 2011 03:32 PM

                                                                                                                                                                      Jicama 'latkes' with chipotle aioli, buttery pepper-lime limas, flaky rolls filled with pulled pork -- of all things, a tenderloin I braised in the slow cooker with sour orange juice, spiced rum, cider vinegar, and the usual array of spices & aromatics. Didn't know it was really possible to pull such a lean cut, but yippee! (And thanks, old Chow topics.)

                                                                                                                                                                      1. steve h. Oct 15, 2011 12:17 PM

                                                                                                                                                                        Crispy braised chicken thighs with olives, lemon and fennel (ad hoc at home cookbook). A California pinot noir will be paroled from the wine jail. Maybe some Patsy Cline on the box. Dessert will be the two remaining apple turnovers, warmed and graced with a dab of rich vanilla ice cream, from last night. I see some vintage port in my future (after I do the dishes - Deb is doing the cooking).

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                          nomadchowwoman Oct 15, 2011 12:23 PM

                                                                                                                                                                          So does that.

                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                            steve h. Oct 15, 2011 04:03 PM

                                                                                                                                                                            After much haggling, orzo with spinach, mushrooms, onion, red pepper and thyme beat out leftover polenta as a side to the main. I don't think I lost this negotiation.

                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              inaplasticcup Oct 16, 2011 12:00 AM

                                                                                                                                                                              How is the chicken cooked to retain crisp, steve?

                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                steve h. Oct 16, 2011 08:28 AM

                                                                                                                                                                                The pan is placed under the broiler for a minute or two after spending 30 minutes in the oven. Results are typical Keller: superb.


                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                  mariacarmen Oct 16, 2011 09:19 AM

                                                                                                                                                                                  ohhhh.. that's gotta happen this week sometime.... looks amazing. thx for posting.

                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    steve h. Oct 16, 2011 09:24 AM

                                                                                                                                                                                    You're going to love it.

                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                    inaplasticcup Oct 16, 2011 05:27 PM

                                                                                                                                                                                    I see. I do something similar with a couple of my braised chicken recipes, and it does add a lovely crisp to the skin. :)

                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                      kscooley Oct 18, 2011 05:41 PM

                                                                                                                                                                                      Oh wow. That looks amazing. Thank goodness for Evernote. I've been clipping away recipes for easy reference later. LOL

                                                                                                                                                                                2. ChristinaMason Oct 15, 2011 11:38 AM

                                                                                                                                                                                  Last night's dinner was supposed to be shrimp fra diavolo, but a 7pm birthday party with lots of food waylaid those plans.

                                                                                                                                                                                  So instead, for brunch, we made shrimp and cheese grits. Shrimp were brined with salt, sugar, oregano, Old Bay, black pepper, paprika, and hot pepper flake. Those were drained, seasoned with thyme, paprika, cayenne, seasoned salt, smoke seasoning, and garlic powder and just seared in a hot buttered skilled, then set aside. Into the same pan went shallot, minced garlic, a bay leaf, and peeled, diced tomato, which were cooked down, then deglazed with sherry. Next, a pinch of hot pepper flake, a tsp. of lemon juice, a bit of chicken broth, a splash each of of cream and Worcestershire sauce, finally thickened with cold butter cubes. The shrimp and their juices went back in, and everything was tossed with some chopped parsley.

                                                                                                                                                                                  We served the shrimp over cheddar-parmesan polenta garnished with a few rounds of green onion.

                                                                                                                                                                                  Dinner will probably be fish tacos...if we can fit them in!

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                    nomadchowwoman Oct 15, 2011 12:23 PM

                                                                                                                                                                                    That sounds absolutely delicious--esp. w/the cheese grits.

                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                      ChristinaMason Oct 15, 2011 03:55 PM


                                                                                                                                                                                      We nixed the tacos in favor of big entree salads of mixed greens and butter lettuce, beets, peas, carrots, cukes and tomatoes from the garden, mushrooms, and boiled eggs. A homemade horseradish French dressing to top things off, and garlic toast on the side.

                                                                                                                                                                                  2. chef chicklet Oct 15, 2011 09:55 AM

                                                                                                                                                                                    I went against my better judgement last night when making dinner. I took a short cut and used canned biscuits for a chicken pot pie. The inside of the pie, was excellent-my best yet, I really worked hard on it and it deserved more than these overly sweet tinny tasting biscuits. Next time I'll make a flakey pie crust in the morning, and then roll it out later. Also I should of used small individual pie dishes, lined the bottom with crust, and topped it properly. Even though dh loved it, I was majorly disappointed in the dish I chose to bake it in, and the canned biscuits.

                                                                                                                                                                                    The interior though was perfect, I'll just do a redo in about a month with my own pastry and a better baking dishes

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: chef chicklet
                                                                                                                                                                                      inaplasticcup Oct 15, 2011 10:05 AM

                                                                                                                                                                                      That looks deliciously comforting, chicklet! Canned biscuits and all.

                                                                                                                                                                                    2. h
                                                                                                                                                                                      Harters Oct 15, 2011 07:33 AM

                                                                                                                                                                                      Well, the festive chutney (tomato, lime & chilli) has just finished a couple of hours simmering. It'll be fantastic (he said, modestly) with the leftover turkey on Boxing Day.

                                                                                                                                                                                      As for tonight, main course comes from our current cookbook of the week - "Jamie's Italy" - Jamie Oliver (2005). "Costolette di maile con salvia" sounds much beter than pork chops with sage. Anyway what you do first is whizz up a flavoured butter in the processor - butter, sage leaves, garlic, proscuitto, dried apricots, seasoning. You then cut a pocket in the chops and stuff the butter in. Meanwhile, diced spuds, pancetta, garlic and more sage leaves go in roasting tray and into the oven for 10 minutes. While that's going about its affairs, you brown the chops and, after about 10 minutes, you stick them on top of the spuds and let everything cook together for another 10 minutes or so. There'll be something green, as yet undecided, to sit alongside.

                                                                                                                                                                                      All this preceeded by crostini. Half a tin of artichokes also get whizzed in the processor, along with lemon juice, garlic, olive oil, Parmesan. Some chives are then stirred in. Gets smeared over toasted baguette which you've sloshed some oil over.

                                                                                                                                                                                      3 Replies
                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                        LindaWhit Oct 15, 2011 09:09 AM

                                                                                                                                                                                        Those choppers sound GREAT, Harters! Please give us a review?

                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                          twodales Oct 15, 2011 03:22 PM

                                                                                                                                                                                          @ Harters
                                                                                                                                                                                          You might like to try this sage pesto recipe I came across. I really liked it and it is very versatile.
                                                                                                                                                                                          25 clean sage leaves
                                                                                                                                                                                          25 g skinless almonds
                                                                                                                                                                                          1 garlic clove
                                                                                                                                                                                          50 g freshly grated parmesan or pecorino
                                                                                                                                                                                          2 T evoo

                                                                                                                                                                                          I used a mini processor which made quick work of it.

                                                                                                                                                                                          I happened to layer the pesto between thin slices of pork tenderloin. Saute in olive oil for 2-3 minutes. Turn and do the other side as well. Season w/ s & P and add some white wine or vermouth. Turn meat once more. Cook with wine for a total of 4-5 minutes.

                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                            Harters Oct 15, 2011 03:28 PM

                                                                                                                                                                                            LIke the sound of that. Thanks, 2D.

                                                                                                                                                                                            Dinner was fine, Linda. The butter concoction oozed out of the chops but it meant that flavoured the spuds more. The spuds/pancetta/garlic combo was excellent - I could have eaten just that for dinner. Sort of ;-)

                                                                                                                                                                                        2. twodales Oct 14, 2011 08:46 PM

                                                                                                                                                                                          Tonight: Spencer's Jolly Posh Bangers, B & M baked beans, Some Irish back bacon, fried bread and shandies made from Sam Adam's Oktoberfest and some Sprite. Chilly and windy so this was on the mark tonight.
                                                                                                                                                                                          Hoping to make a big pot of Minestrone with meatballs as it's time to take the boat out of the harbor. The wind has lead to small craft advisories on the "big lake" so haul-out have to take place on Sunday now. Gives me another day to make that soup.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                            inaplasticcup Oct 15, 2011 11:59 PM

                                                                                                                                                                                            What goes into Spencer's Jolly Posh Bangers, td?

                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                              twodales Oct 16, 2011 01:09 AM

                                                                                                                                                                                              Ina: It's actually a brand name and not a recipe.

                                                                                                                                                                                              Local guy we met here in Chicago and his bangers are pretty darn authentic and of good quality.


                                                                                                                                                                                              1. re: twodales
                                                                                                                                                                                                inaplasticcup Oct 16, 2011 01:13 AM

                                                                                                                                                                                                I see. I thought it was one of those colorful names for a dish like they have in the South that have nothing to do with the ingredients. :)

                                                                                                                                                                                          2. inaplasticcup Oct 14, 2011 06:15 PM

                                                                                                                                                                                            The last meal of my $100/Week Foodbudget project: Picadillo empanadas with a cilantro, lime and jalapeno curtido on the side.

                                                                                                                                                                                            The Man's IPA to wash it down.

                                                                                                                                                                                            15 Replies
                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                              steve h. Oct 14, 2011 06:28 PM

                                                                                                                                                                                              All that plus home-brewed IPA?

                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                inaplasticcup Oct 14, 2011 06:30 PM

                                                                                                                                                                                                I didn't have to brew the beer. I just get to drink it! (And sometimes bottle it - call me Shirley.)

                                                                                                                                                                                                1. re: inaplasticcup
                                                                                                                                                                                                  steve h. Oct 14, 2011 06:41 PM

                                                                                                                                                                                                  I'm a big fan of IPAs. I'll be back to Northern California late next week. I've toured Anchor Brewery (San Francisco) and Lagunitas Brewing Company (Petaluma) in the last two years. I suspect I'll drop into another brewery this trip.

                                                                                                                                                                                                  "Don't call me Shirley."

                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                    inaplasticcup Oct 14, 2011 07:01 PM

                                                                                                                                                                                                    I like my men like I like my IPA. Bitter and hoppy. :P

                                                                                                                                                                                                    The Man suggests you visit Russian River. :)

                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                      mariacarmen Oct 14, 2011 08:22 PM

                                                                                                                                                                                                      ditto that suggestion - not the least because it is so incredibly lovely. (i think i already made this pitch to you before, steve h.)

                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        steve h. Oct 15, 2011 09:57 AM

                                                                                                                                                                                                        Ina, mc:
                                                                                                                                                                                                        Time permitting, Russian River it is. Thanks for the tip.

                                                                                                                                                                                                        "Beer is proof that God loves us and wants us to be happy."

                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                          inaplasticcup Oct 15, 2011 10:03 AM

                                                                                                                                                                                                          Thank you, Ben. ;)

                                                                                                                                                                                                          (I didn't call you Shirley.)

                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                            twodales Oct 15, 2011 09:44 PM

                                                                                                                                                                                                            You beat me to the "Ben" reference!

                                                                                                                                                                                                            1. re: twodales
                                                                                                                                                                                                              inaplasticcup Oct 15, 2011 11:54 PM


                                                                                                                                                                                                          2. re: steve h.
                                                                                                                                                                                                            steve h. Oct 15, 2011 02:42 PM

                                                                                                                                                                                                            Follow-up to Ina and mc:
                                                                                                                                                                                                            I hit the Russian River website. It says they have a pub but no tours.
                                                                                                                                                                                                            Is this true?

                                                                                                                                                                                                    2. re: inaplasticcup
                                                                                                                                                                                                      kscooley Oct 18, 2011 05:33 PM

                                                                                                                                                                                                      Sounds like my house! Hubby brews, I get to drink. Pumpkin Ale & a Red Trolley Ale clone currently on tap. More of a wino myself, but I do love his beers. Mmmm....

                                                                                                                                                                                                  2. re: inaplasticcup
                                                                                                                                                                                                    twodales Oct 14, 2011 08:38 PM

                                                                                                                                                                                                    Awesome as always! Natasha. Shirley. I can't keep up!

                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                      ChristinaMason Oct 15, 2011 11:25 AM

                                                                                                                                                                                                      That looks great. Tell me about your picadillo---that's on the menu for next week (technically, it was on the menu this week, but life got in the way).

                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                        inaplasticcup Oct 16, 2011 05:46 PM

                                                                                                                                                                                                        Hey, CM. Here's the recipe:

                                                                                                                                                                                                        PICADILLO PARA EMPANADAS
                                                                                                                                                                                                        Fills 12 to 15 pastries

                                                                                                                                                                                                        - 1 pound ground beef (80/20 or 70/30 is fine - I wouldn't go much leaner than that)
                                                                                                                                                                                                        - 1/2 cup finely chopped onion (the fine chop is important because you don't want large pieces tearing your pastry)
                                                                                                                                                                                                        - 1/2 cup finely chopped bell pepper (you can use any color, but I like the red or orange because they're sweeter and look prettier in the filling)
                                                                                                                                                                                                        - 2 Tablespoons minced garlic (3 to 4 medium cloves)
                                                                                                                                                                                                        - 1/4 cup raisins
                                                                                                                                                                                                        - 8 green pitted olives, cut in half (*optional for me, but many would disagree)
                                                                                                                                                                                                        - 3 oz. tomato paste (basically half of one of those small cans)
                                                                                                                                                                                                        - 1 teaspoon salt
                                                                                                                                                                                                        - 1 teaspoon cumin
                                                                                                                                                                                                        - 1/2 teaspoon black pepper
                                                                                                                                                                                                        - 1 bay leaf (or 1/2 teaspoon crushed bay)
                                                                                                                                                                                                        - neutral oil

                                                                                                                                                                                                        1) In a 10 or 12 inch pot or pan, sweat the onions, peppers and garlic in 1 Tablespoon of oil over medium low heat until the onions are translucent. This should take 3 to 4 minutes. (Sweating them requires a lower heat than saute, but this results in sweeter and softer vegetables which will also yield better to the dough. Plus the garlic won't burn even if you throw it in at the same time as the onions and peppers.)

                                                                                                                                                                                                        2) Push the refrito to the side of the pan and add 1 Tablespoon of oil to the center. Give the oil about 10 seconds to heat up and then add your tomato paste right on top of it (this will caramelize the tomato and give it sweetness and depth), along with the cumin, black pepper, bay leaf and salt.

                                                                                                                                                                                                        3) Stir to incorporate all the ingredients in the pan, and add the ground beef, spreading it evenly over the surface area of the pan. Because you're simmering the beef at a lower heat, you'll find that you don't have to constantly break up the beef as usually needed when cooking at high heat. Other than a light sizzle right when the meat hits the pan, it shouldn't be sizzling and/or actively bubbling. If it is, turn the heat down a touch.

                                                                                                                                                                                                        4) Simmer the ground beef for 10 to 12 minutes, stirring occasionally. Then stir in raisins and simmer another 1 or 2 minutes. (I like to add the raisins toward the end so they can retain their shape and texture. Also, if olives are your thing, this is where you'd add them.)

                                                                                                                                                                                                        At the end, you'll see your picadillo swimming in a little puddle of fat. I drain the fat by pushing all the picadillo over to one side of the pan and resting that side on the burner so the fat can drain to the lower part of the pan. In about 10 minutes, most of the fat should be drained, and you haven't dirtied another dish in the process.

                                                                                                                                                                                                        Are you going to make empanadas or eat it with rice? I like it both ways. :)

                                                                                                                                                                                                        1. re: inaplasticcup
                                                                                                                                                                                                          ChristinaMason Oct 17, 2011 09:05 AM

                                                                                                                                                                                                          Thank you. I think we're going to go the rice and black beans route.

                                                                                                                                                                                                    2. s
                                                                                                                                                                                                      suburban_mom Oct 14, 2011 06:08 PM

                                                                                                                                                                                                      Pork meatball banh mi from Epicurious and broccoli slaw.

                                                                                                                                                                                                      1. THewat Oct 14, 2011 05:55 PM

                                                                                                                                                                                                        A slightly gummy & unappetizing Korean Pancake, from this recipe: http://www.davidlebovitz.com/2008/05/... with some sides. I'm sure it was cooks error. :-(

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: THewat
                                                                                                                                                                                                          inaplasticcup Oct 14, 2011 06:10 PM

                                                                                                                                                                                                          Maybe try just a tiny splash of vinegar in that recipe next time to break down the gluten? Or try half regular flour and half rice flour. :)

                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                            THewat Oct 14, 2011 06:16 PM


                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                              buttertart Oct 16, 2011 07:49 AM

                                                                                                                                                                                                              But but, rice flour doesn't have gluten. Things made with it can be glutinous, of course.

                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                inaplasticcup Oct 16, 2011 05:25 PM

                                                                                                                                                                                                                Thanks, bt. The original recipe posted calls for AP flour, so what I meant was that THewat might use vinegar to break down the gluten in the original recipe or try the 1/2 AP, 1/2 rice flour. :)

                                                                                                                                                                                                          2. alkapal Oct 14, 2011 05:30 PM

                                                                                                                                                                                                            risotto with prosciutto and mushrooms. i wanted some comfort food in this cool damp evening, and i needed to use up the mushies and prosciutto -- so… two birds with one stone. just used a beef broth from the tetrapak. no fuss-friday!

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: alkapal
                                                                                                                                                                                                              nomadchowwoman Oct 15, 2011 09:37 AM

                                                                                                                                                                                                              That dish involves a few of my favorite things . . .

                                                                                                                                                                                                            2. steve h. Oct 14, 2011 04:57 PM

                                                                                                                                                                                                              Homemade mushroom soup (Julia Child, Mastering the Art of French Cooking) with a baguette on the side. Apple turnover (Food & Wine recipe) for a sweet finish. Deb is doing all the heavy lifting. The kitchen smells really good. Some sparkly wine to wash things down.

                                                                                                                                                                                                              Contractors have been banging away in the garage and will move into the family room in a week or so. Painter proposals will be evaluated this weekend. The fancy AV stuff has been finalized, delivery and installation set for November.

                                                                                                                                                                                                              Maybe a good port to go with the apple turnover because I deserve it. Maybe some Ella on the box, too.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                twodales Oct 14, 2011 08:35 PM

                                                                                                                                                                                                                Steve: You two know how to live!

                                                                                                                                                                                                                Don't know if she would be your cup of tea but you might enjoy a singer named Melody Gardot. She has quite a "backstory" too.

                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                  steve h. Oct 15, 2011 10:03 AM

                                                                                                                                                                                                                  Thanks for the tip. Melody Gardot is now on the radar.

                                                                                                                                                                                                                  Edited to add: I just downloaded "Who Will Comfort Me" from the iTunes music store. Powerful song with a powerful background (I read her bio on wikipedia). Very cool.

                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                    ChristinaMason Oct 15, 2011 11:24 AM

                                                                                                                                                                                                                    Great voice. Thanks for the tip!

                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                    kscooley Oct 18, 2011 05:31 PM

                                                                                                                                                                                                                    I need to get that cookbook. Loved watching Julie & Julia and wanted to take up my own challenge! LOL

                                                                                                                                                                                                                    Ella is ALWAYS a good choice. So is Louis. Though it's never bad to listen to Miles or Thelonius. Ahhh, heaven, all of them.

                                                                                                                                                                                                                  3. weezieduzzit Oct 14, 2011 02:49 PM

                                                                                                                                                                                                                    The new kitten has an extreme allergic reaction to her vaccines and almost died on Wednesday night so we spent the night at the ER Vet with her in an oxygen tent getting fluids to get her 105.1 fever down (mond you, she is 2.8 pounds.) We thought she was going to be ok after she started eating Thursday evening but then had a set back in the middle of the night with a whole different set of symptoms (that don't seem life threatening like the first night but still very bad.) I'm financially and emotionally depleted and crave roasted vegetables and mashed potatoes. The problem is that I have a tiny sick scared kitty that won't let go of me. If I can get her to attach herself to the man for a few hours I'll cook. If not, its a take out pizza night.

                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                      mariacarmen Oct 14, 2011 04:32 PM

                                                                                                                                                                                                                      oh no!! poor baby!! oh i'm so sorry weezie, that's awful, for all of you. it's so stressful to have a sick animal, you feel so helpless, and they don't know they're not always going to feel like crap. poor little kitty. i hope you have someone who will come in and comfort YOU with a good warm meal, as you're nursing your kitty back to health. all the best wishes to you.

                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                        steve h. Oct 14, 2011 05:03 PM

                                                                                                                                                                                                                        Hey weezie,
                                                                                                                                                                                                                        We're pulling for you and the kitty.

                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                          buttertart Oct 14, 2011 05:25 PM

                                                                                                                                                                                                                          Oh I really hope she's soon better, that's dreadful having a sick kitty.

                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                            inaplasticcup Oct 14, 2011 06:06 PM

                                                                                                                                                                                                                            Aww, weezie. I'm sorry you and the kitten have to go through all that. Hope things get better soon. <3

                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                              LindaWhit Oct 15, 2011 07:04 AM

                                                                                                                                                                                                                              Awww, weezie, I hope the tiny sick scared kitty is doing better this morning!

                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                twodales Oct 15, 2011 09:43 PM

                                                                                                                                                                                                                                Poor little kitty in an oxygen tent! Hope all will be well.

                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                  weezieduzzit Oct 16, 2011 06:01 PM

                                                                                                                                                                                                                                  Thanks to all of you, I really do appreciate the kind thoughts. :)

                                                                                                                                                                                                                                  After several sleepless nights for all of us, lots of pedialyte and baby food with an eye dropper, etc. she's making a comeback. She's up and stumbling/walking and meowing and eating/ drinking on her own.

                                                                                                                                                                                                                                  The man was a serious trooper- not only did he run to the store for anything needed, drive to the vet, stay up all night with us but he also went to work every day - earlier than usual this week due to having to be in a class with a test on Friday for a new certification.

                                                                                                                                                                                                                                  *whew* what a week! We're going to sleep really well tonight.

                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                    LindaWhit Oct 16, 2011 06:32 PM

                                                                                                                                                                                                                                    Good news, weezie!

                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                      Jay F Oct 16, 2011 08:10 PM

                                                                                                                                                                                                                                      Cute kitten.

                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                        mariacarmen Oct 16, 2011 10:55 PM

                                                                                                                                                                                                                                        oh baby! what a relief for all of you.

                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                          kscooley Oct 18, 2011 05:28 PM

                                                                                                                                                                                                                                          Glad the kitty is doing ok! Poor thing - and poor you! The man was a good guy, too. :-)

                                                                                                                                                                                                                                    2. nomadchowwoman Oct 14, 2011 08:56 AM

                                                                                                                                                                                                                                      I made an Indian dinner for our Indian cuisine-loving friends last night. We started w/spinach and onion pakora (purchased) w/mint chutney and a nice muscadet the friends brought. Then we had grilled shrimp (jumbos skewered and marinated in an Indian-ish chili-pistachio-cilantro-coconut rub), my favorite eggplant salad (Madhur Jaffrey's "in the pickling style"), a spicy lentil salad w/curry leaves (recipe posted by a Hound on another thread), and naan (also purchased). For dessert, I made individual lemon pudding cakes. I subbed some coconut milk for the reg. milk in the recipe--and everyone loved the coconut flavor w/the lemon. (Next time I might try adding some cardamom, too--or maybe an orange-cardamom combination.)

                                                                                                                                                                                                                                      19 Replies
                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                        Terrie H. Oct 14, 2011 09:05 AM

                                                                                                                                                                                                                                        That eggplant dish is far and away my favorite eggplant recipe EVER!

                                                                                                                                                                                                                                        1. re: Terrie H.
                                                                                                                                                                                                                                          LindaWhit Oct 14, 2011 09:44 AM

                                                                                                                                                                                                                                          I need soup. It's a rainy day, I'm feeling poopy being sick, so it'll be Chicken, Corn and Roasted Red Pepper Chowder to the rescue. A slice of toasted Tuscan Pane bread alongside, along with a salad. Nyquil for a late-evening dessert. :-)

                                                                                                                                                                                                                                          I'll be using my regular recipe, and making corn stock to mix with the chicken stock, as per my the 2009 notes. I've also omitted the liquor completely, as it just doesn't work for me.


                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            GretchenS Oct 14, 2011 11:42 AM

                                                                                                                                                                                                                                            Feel better LW!

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              mcel215 Oct 15, 2011 04:50 AM

                                                                                                                                                                                                                                              Yum LW. Hope it made you feel better too ~

                                                                                                                                                                                                                                          2. re: nomadchowwoman
                                                                                                                                                                                                                                            GretchenS Oct 14, 2011 11:41 AM

                                                                                                                                                                                                                                            What a fabulous meal!

                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                              buttertart Oct 14, 2011 05:24 PM

                                                                                                                                                                                                                                              I wish that was what I was having for dinner tonight. LOVE Indian food. That eggplant dish is lovely.

                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                ChristinaMason Oct 15, 2011 11:21 AM

                                                                                                                                                                                                                                                Is this the correct recipe? http://www.ivu.org/recipes/indian-sal...

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  buttertart Oct 16, 2011 07:45 AM


                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                    nomadchowwoman Oct 16, 2011 08:34 AM

                                                                                                                                                                                                                                                    Oh, this is so delicious. Even people who eschew Indian food--I know they exist, but can't believe they do ; ) --like this (unless like a certain CH here w a new beau, not mentioning any names, they eschew eggplant). As a side it can work w/lots of things. It's a great picnic dish as it's best cold or room temp. Yesterday I made a sandwich of it, cold, on some re-heated naan spread w/ a little hummus. In no way kosher, but really delicious.

                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                      LindaWhit Oct 16, 2011 08:40 AM

                                                                                                                                                                                                                                                      ::::snort:::: Eww.....aubergine! Yuck. Spit, spit, spit! ;-) (Aubergine sounds nicer than eggplant!)

                                                                                                                                                                                                                                                      I'm sure I've just never had it done well enough for me to like eggplant, but it's usually too mushy for me. Eggplant Parm just doesn't seem appetizing to me. But that just means more for the rest of you. :-)

                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                        Harters Oct 16, 2011 08:55 AM

                                                                                                                                                                                                                                                        Ahh. But you've never had my baba ghanoush. 'Tis a thing of joy. Nay, 'tis a thing guaranteed to turn the head of any aubergine or eggplant hating person.

                                                                                                                                                                                                                                                        And my low fat sort of imam bayildi is none to shabby either

                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                          nomadchowwoman Oct 16, 2011 09:10 AM

                                                                                                                                                                                                                                                          How do you make your baba ghanoush, Harters? I've never been able to make a decent one though I love the stuff when it's good.

                                                                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                                                                            Harters Oct 16, 2011 09:29 AM

                                                                                                                                                                                                                                                            IMO, the secret is in the roasting/grilling. You need to cook it till the skin is very black and burnt. Much more than you'd expect. It's the only way to get the smoky flavour into the flesh - although it can then be a bugger to peel (make sure you don't lose any juices when you do this)

                                                                                                                                                                                                                                                            I then start off with Claudia Roden's proportions of stuff - for each large aubergine, it's the juioce of 2 lemons, 3 tablespoons tahini, 2 garlic cloves and a little salt. Everything goes in the processor and gets a good whizz. It'll probably need some flavour adjusting.

                                                                                                                                                                                                                                                            You end up with a good houmous like consistency - not at all the mushy sludge that aubergine on its own can be.

                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              mariacarmen Oct 16, 2011 09:55 AM

                                                                                                                                                                                                                                                              that's going into the file as "Harter's Baba Ganoush".

                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                nomadchowwoman Oct 16, 2011 10:29 AM

                                                                                                                                                                                                                                                                TY--I will roast until it seems too much, as it's the smokiness I love.

                                                                                                                                                                                                                                                          2. re: LindaWhit
                                                                                                                                                                                                                                                            nomadchowwoman Oct 16, 2011 08:58 AM

                                                                                                                                                                                                                                                            Ah, LW, you gave yourself up!
                                                                                                                                                                                                                                                            I agree wholeheartedly that "aubergine" is a lovelier word--would join immediately a society for renaming the eggplant.
                                                                                                                                                                                                                                                            But you wouldn't like this dish, LW, if its the mushiness to which you object; it's kind of mushy (in a good, unctuous, almost melty way).

                                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                                              buttertart Oct 16, 2011 09:02 AM

                                                                                                                                                                                                                                                              It's terrific. IF you like eggplant.

                                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                                nomadchowwoman Oct 16, 2011 09:16 AM

                                                                                                                                                                                                                                                                Yes, and lots of people don't. It took me a few years, but I finally converted my husband.
                                                                                                                                                                                                                                                                I have loved it my whole life. My grandfather grew it--and we had it lots of ways. One of my aunts made a delectable casserole of it that involved lots of shrimp and/or crab, breadcrumbs, and garlic. She called it "dressing," what we in these parts called what others refer to as "stuffing."

                                                                                                                                                                                                                                                        2. re: ChristinaMason
                                                                                                                                                                                                                                                          kscooley Oct 18, 2011 05:26 PM

                                                                                                                                                                                                                                                          Hmmm, I think I need to save this & try on an Indiant night. Looks yummy - assume it is? :-)

                                                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                                                      Harters Oct 14, 2011 04:12 AM


                                                                                                                                                                                                                                                      With mash & onion gravy. And runner beans.

                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                        twodales Oct 14, 2011 08:22 AM

                                                                                                                                                                                                                                                        That sounds so very British, my dear.

                                                                                                                                                                                                                                                        What could possibly be wrong with onion gravy?

                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                          Harters Oct 14, 2011 08:33 AM

                                                                                                                                                                                                                                                          The runner beans are now swapped out for one of our stand-bys - steamed grated root veg. It's simple - you grated whatever root veg you have, thinly slice a couple of leeks and , erm , steam them. Any leftovers reappear in a lunchtime frittata sort of thingy

                                                                                                                                                                                                                                                          IIRC Mr Twodales (should that then be "onedale"?) is from the Midlands so he's probably an expert on faggots.

                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                            buttertart Oct 14, 2011 05:23 PM

                                                                                                                                                                                                                                                            There's liver involved in faggots, no?

                                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                                              Harters Oct 15, 2011 03:08 AM

                                                                                                                                                                                                                                                              Yep. Pig liver and other offaly bits and pieces. Usually a strong taste. Traditionally wrapped in caul - although these were a posh supermarket version, so wrapped in bacon and not as offaly as I like. Nice comforting dinner, though.

                                                                                                                                                                                                                                                              In the UK, the word "faggot" isnt generally used in the derogatory way it might be in north America - although that connotation is known and used from time to time. Some years ago, one of our supermarkets launched an advertising campaign with the slogan "I've nothing against faggots. I just don't fancy them". Needless to say, folk took offence and the advert was quickly banned by the industry regulator.

                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                twodales Oct 15, 2011 08:10 AM

                                                                                                                                                                                                                                                                Harters: Isn't it also a bundle of sticks?

                                                                                                                                                                                                                                                                At the turn of the century it was a negative word used toward woman but not sure what exactly it was meant to infer . Perhaps it was out of that usage that the other slur developed.

                                                                                                                                                                                                                                                                We still use many older English words while you chaps have moved on.

                                                                                                                                                                                                                                                                Words: So interesting.

                                                                                                                                                                                                                                                                Will have to ask Mr. "Onedales" about this traditional food.

                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                  Harters Oct 15, 2011 08:36 AM

                                                                                                                                                                                                                                                                  English is certainly a language which develops over time and location. And, yes, I think faggots was also sticks.

                                                                                                                                                                                                                                                                  Keeping on-topic, I've recently been nosying through a cookbook written by an Australian and it was interesting to see the mix of words which seem to derive from British English and, also, from North American English. So, there's talk of caster sugar, not superfine but eggplant not aubergine.

                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                    buttertart Oct 16, 2011 07:44 AM

                                                                                                                                                                                                                                                                    Canadian culinary lingo leans more to the US side of things - my mom knew what caster sugar was (I asked her upon seeing it in a British cookbook) but it's called superfine there too.

                                                                                                                                                                                                                                                      2. c
                                                                                                                                                                                                                                                        cactusette Oct 14, 2011 02:39 AM

                                                                                                                                                                                                                                                        I made a big batch of cream of carrot with some mashed garlic added at the end and a bit of heavy cream, and made some pain de campagne bread bowls for it. I figured I'd eat some and then figure out what to make for "dinner". Turns out I am completely stuffed now so that'll be it.

                                                                                                                                                                                                                                                        Nothing says "fall" to me like soup:)

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: cactusette
                                                                                                                                                                                                                                                          twodales Oct 14, 2011 08:21 AM

                                                                                                                                                                                                                                                          Soup is usually all I need. I find it very filling. My husband on the other hand will say, "Where's the rest of the meal?".

                                                                                                                                                                                                                                                          1. re: cactusette
                                                                                                                                                                                                                                                            ChristinaMason Oct 15, 2011 11:18 AM

                                                                                                                                                                                                                                                            Your bread bowls sound very cool---are you able to get nice crispy, sturdy bread out of your oven? Have a recipe you can share?

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              cactusette Oct 15, 2011 06:44 PM

                                                                                                                                                                                                                                                              Sure I used a pain de campagne recipe from the net, but I didn't have rye flour (which honestly I don't like anyways), so I replaced it with whole wheat:


                                                                                                                                                                                                                                                              I cut down the recipe to make one loaf only, and split the dough in two balls, which gave a good bowl size. A baking pan with water in it on the bottom rack of the oven made a nice crunchy crust and the inside was hearty.

                                                                                                                                                                                                                                                              I've kept the bread I scooped out to make the bowls and am letting it dry...Hoping to make a bread tomato salad soon with it...*drools*

                                                                                                                                                                                                                                                              1. re: cactusette
                                                                                                                                                                                                                                                                ChristinaMason Oct 16, 2011 01:15 PM

                                                                                                                                                                                                                                                                Thank you! I'll have to try this...

                                                                                                                                                                                                                                                                In college, I used to love the chicken noodle soup from Panera in a bread bowl.

                                                                                                                                                                                                                                                                1. re: cactusette
                                                                                                                                                                                                                                                                  kscooley Oct 18, 2011 05:19 PM

                                                                                                                                                                                                                                                                  Oh, nom nom nom! That sounds terrific! I should make our soup like that next time. And carrot soup - sooo good!

                                                                                                                                                                                                                                                            2. mariacarmen Oct 13, 2011 10:36 PM

                                                                                                                                                                                                                                                              planned on making jamaican jerk chicken and potato salad for dinner, found a cooking lite recipe online. i was going to make the potato salad with capers and green olives, to offset the sweetness of the chicken. Well, i worked until 9:30, and the BF offered to prep and cook. Came home to the best chicken! i'd emailed him the jerk recipe, but he came up with the potato salad all on his own - with capers & olives! how'd he know??

                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                GretchenS Oct 14, 2011 11:40 AM

                                                                                                                                                                                                                                                                Because you have trained him?

                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                  mariacarmen Oct 14, 2011 12:11 PM

                                                                                                                                                                                                                                                                  haha - no, i prefer to think of it as our souls are so intertwined that our palates speak to each other when we're not even paying attention.

                                                                                                                                                                                                                                                                  how's that for sappy?

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    inaplasticcup Oct 14, 2011 12:42 PM




                                                                                                                                                                                                                                                                    1. re: inaplasticcup
                                                                                                                                                                                                                                                                      mariacarmen Oct 14, 2011 02:16 PM

                                                                                                                                                                                                                                                                      heeeehheeeeee! thought you'd like that.

                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                      rabaja Oct 14, 2011 01:10 PM

                                                                                                                                                                                                                                                                      Good and sappy, MC! love it.

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        GretchenS Oct 14, 2011 01:30 PM

                                                                                                                                                                                                                                                                        yup, pretty sappy all right all right :)

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          kscooley Oct 18, 2011 05:16 PM

                                                                                                                                                                                                                                                                          LOL Sappy indeed! LOVE it! ;-)

                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                        ChristinaMason Oct 15, 2011 11:17 AM

                                                                                                                                                                                                                                                                        That reminds me of a time recently when I had to work late and came home to DH making braised pork belly (it'd been thawing for a few days). Everything he was doing looked very familiar, and sure enough---he'd browsed my email account for recipes and found the one I'd been planning on. Smart man.

                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                          twodales Oct 15, 2011 09:40 PM

                                                                                                                                                                                                                                                                          Sounds like a catch to me. Mine would go out or starve.

                                                                                                                                                                                                                                                                      3. BananaBirkLarsen Oct 13, 2011 06:40 PM

                                                                                                                                                                                                                                                                        Every meal I wanted to make required me to do the impossible and thaw either the 4lb chicken or the 5lb chuck roast that were in a rock-like state in my freezer. I ended up pulling the roast out and shaving off paper-thin slices of frozen beef. The slices (shards?) are now sitting in a soy-curry marinade and will be stir fried later with some carrots and peas, to be served over rice.

                                                                                                                                                                                                                                                                        I need to start thinking ahead. I have a freezer full of meat, but it feels like I have no food in the house.

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                          twodales Oct 13, 2011 09:05 PM

                                                                                                                                                                                                                                                                          Hate when that happens.

                                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                                            BananaBirkLarsen Oct 14, 2011 10:33 AM

                                                                                                                                                                                                                                                                            Lately, I seem to be making a habit of it.

                                                                                                                                                                                                                                                                          2. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                            GretchenS Oct 14, 2011 11:43 AM

                                                                                                                                                                                                                                                                            So how did you shave off slices from a rock-solid froizen hunk of beef? A really sharp knife and patience?

                                                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                                                              BananaBirkLarsen Oct 14, 2011 01:26 PM

                                                                                                                                                                                                                                                                              Yup. And a palm of steel to hold the block still. Mine went numb about two minutes in.

                                                                                                                                                                                                                                                                          3. r
                                                                                                                                                                                                                                                                            Rocky74 Oct 13, 2011 06:25 PM

                                                                                                                                                                                                                                                                            We were intending to have Tom Yam Soup with prawns as the boy has had three client dinners in a row and wanted healthy and spicy but I have had soup for breakfast and lunch for the past few days so we had a wee shift and had red curry instead - the prawns were awesome. i was worried they would be underdone but they were perfect. In addition to the prawns, had red capsicum, mushrooms, cauliflower and coriander. Very spicy and perfect for our mood!

                                                                                                                                                                                                                                                                            1. inaplasticcup Oct 13, 2011 06:14 PM

                                                                                                                                                                                                                                                                              Instant ramen with poached egg for dinner - AGAIN. Crepes with spiced apple, bourbon soaked raisins and vanilla apple for dessert.

                                                                                                                                                                                                                                                                              It was HAWT today, so one aspect of dinner had to give.

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: inaplasticcup
                                                                                                                                                                                                                                                                                mariacarmen Oct 13, 2011 10:41 PM

                                                                                                                                                                                                                                                                                those crepes look UH-MAZING!!

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  twodales Oct 14, 2011 02:16 AM

                                                                                                                                                                                                                                                                                  I thought the same thing about the crepes but the posting did not stick for some reason. You DID say bourbon and apples, no?

                                                                                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                                                                                    inaplasticcup Oct 14, 2011 05:54 AM

                                                                                                                                                                                                                                                                                    Thanks, mc & td.

                                                                                                                                                                                                                                                                                    And yes and yes to apples and bourbon. :)))

                                                                                                                                                                                                                                                                              2. twodales Oct 13, 2011 05:30 PM

                                                                                                                                                                                                                                                                                Pork tenderloin patties, breaded and sauteed and a chard panade from the Zuni Cafe cookbook--- as recommended elsewhere on the Home Cooking Board. Some salad and we are good to go.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                  twodales Oct 13, 2011 09:09 PM

                                                                                                                                                                                                                                                                                  Update: I liked the panade. The dh said it tasted like sauerkraut (seriously?). I'm sure it was the strong gruyere I used that made it too tangy for him. I think it's a definite keeper, especially for a vegetarian meal but I will probably change up the cheese that I use next time to please the man. He's such a meat and potatoes guy and I most certainly am not!

                                                                                                                                                                                                                                                                                2. m
                                                                                                                                                                                                                                                                                  megjp Oct 13, 2011 05:02 PM

                                                                                                                                                                                                                                                                                  Everybody Likes Sandwiches' fried chicken thighs (shown cooling their heels in poor light) , a well-chilled bottle of cider, and fresh green beans stewed with leftover white wine red sauce, smashed garlic, and sliced Spanish onion. The best part, because I worked late? It only took 35 minutes.

                                                                                                                                                                                                                                                                                  My original plan was to serve this with soft cider-licious polenta, but I had too many carbs earlier today and felt gross. :)

                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                  1. re: megjp
                                                                                                                                                                                                                                                                                    ChristinaMason Oct 15, 2011 11:13 AM

                                                                                                                                                                                                                                                                                    Mmm, excellent. That chicken looks delectable. And I love stewed green beans!

                                                                                                                                                                                                                                                                                  2. GretchenS Oct 13, 2011 01:39 PM

                                                                                                                                                                                                                                                                                    Wow, go away for a few days and I miss an entire thread of fabulous cooking, new relationships, hilarious kitchen misadventures and happy returns of absent-awhile 'Hounds. That'll teach me!

                                                                                                                                                                                                                                                                                    Last night's fish share was bluefish oh happy days, my favorite fish of all! I gave it the Mark Bittman treatment (mustard, lime juice and lime zest and under the broiler) and it was fabulous together with pasta shells tossed with chard, garlic, cream and lots of lemon juice. I'm not very ashamed to report eating the leftover bluefish for breakfast. :) Tonight I am thinking sausage and peppers and asiago mashed potatoes....

                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                      Terrie H. Oct 13, 2011 03:21 PM

                                                                                                                                                                                                                                                                                      Bluefish is absolutely wonderful!

                                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                                        onceadaylily Oct 13, 2011 03:46 PM

                                                                                                                                                                                                                                                                                        I think tonight, your instincts are spot on. Sounds so good, Gretchen. And congrats on the wished-for fish score.

                                                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                                                          inaplasticcup Oct 13, 2011 06:26 PM

                                                                                                                                                                                                                                                                                          I've never had bluefish before I don't think. Saltwater?

                                                                                                                                                                                                                                                                                          1. re: inaplasticcup
                                                                                                                                                                                                                                                                                            nomadchowwoman Oct 14, 2011 08:36 AM

                                                                                                                                                                                                                                                                                            Nor have I. Must be good, as I always hear raves about it on these boards, but have no idea what it tastes like, and I've never seen it in any of our stores.

                                                                                                                                                                                                                                                                                            1. re: inaplasticcup
                                                                                                                                                                                                                                                                                              Terrie H. Oct 14, 2011 09:02 AM

                                                                                                                                                                                                                                                                                              Salt water, a little on the oily side, and must be very fresh or it gets a strong flavor quickly. We get a lot here from the Chesapeake Bay. We caught one while sailing and ate it an hour later and I swear it's the best fish I've ever had.

                                                                                                                                                                                                                                                                                          2. Terrie H. Oct 13, 2011 01:35 PM

                                                                                                                                                                                                                                                                                            Roasting small chicken legs with sweet Italian sausage, onions, red bell pepper and potatoes with garlic, Rosemary, thyme, etc. Will deglaze the pan with a little white wine and some sherry vinegar. Will accompany with a little salad of fennel, endive and celery dressed with a little leftover bagna cauda leftover from the weekend mixed with some lemon juice. Going to enjoy these leftovers!

                                                                                                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                                                                                                            1. re: Terrie H.
                                                                                                                                                                                                                                                                                              linguafood Oct 13, 2011 02:21 PM

                                                                                                                                                                                                                                                                                              Love the sound of that salad. I'm a big fan of flavorful ingredients like fennel (adds a nice crunch, too) and bitter greens. My man.... not so much.

                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                Terrie H. Oct 13, 2011 03:13 PM

                                                                                                                                                                                                                                                                                                The salad is from the remnants of a bag a cauda appetizer from the other day. Seemed like a good way to use the leftovers.

                                                                                                                                                                                                                                                                                                1. re: Terrie H.
                                                                                                                                                                                                                                                                                                  Terrie H. Oct 13, 2011 03:15 PM

                                                                                                                                                                                                                                                                                                  Darned auto fill!! "bag a cauda" should read bagna cauda!

                                                                                                                                                                                                                                                                                                  1. re: Terrie H.
                                                                                                                                                                                                                                                                                                    linguafood Oct 13, 2011 04:01 PM

                                                                                                                                                                                                                                                                                                    I like a bag a cauda, but would much prefer a bag o'gouda.

                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                      mariacarmen Oct 13, 2011 10:38 PM

                                                                                                                                                                                                                                                                                                      hah - just like that thread about the pronunciation of "gouda", that really works!
                                                                                                                                                                                                                                                                                                      but bagna cauda.....mmmmmmmmmmmmm.....

                                                                                                                                                                                                                                                                                              2. re: Terrie H.
                                                                                                                                                                                                                                                                                                twodales Oct 13, 2011 03:06 PM

                                                                                                                                                                                                                                                                                                Wow. Terrie, that sounds like such a great combo to me!

                                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                                  Terrie H. Oct 13, 2011 03:19 PM

                                                                                                                                                                                                                                                                                                  Thank you - I'm pretty sure I got the idea from watching Lidia Bastianich do something similar.

                                                                                                                                                                                                                                                                                                2. re: Terrie H.
                                                                                                                                                                                                                                                                                                  inaplasticcup Oct 13, 2011 06:25 PM

                                                                                                                                                                                                                                                                                                  That sounds so friggin tasty, Terrie...

                                                                                                                                                                                                                                                                                                  1. re: inaplasticcup
                                                                                                                                                                                                                                                                                                    Terrie H. Oct 13, 2011 07:49 PM

                                                                                                                                                                                                                                                                                                    Thank you, though it is now going to be tomorrow's dinner. Nasty line of storms rolled through and I lost power long enough to make cooking a lost cause. And more thunder is coming in the distance... Grrr

                                                                                                                                                                                                                                                                                                  2. re: Terrie H.
                                                                                                                                                                                                                                                                                                    kscooley Oct 18, 2011 05:03 PM

                                                                                                                                                                                                                                                                                                    Oh. My. I think my husband would swoon. How did you prepare it? Pan? Oven?

                                                                                                                                                                                                                                                                                                    I've only recently discovered fennel and MMMM.... So good.

                                                                                                                                                                                                                                                                                                    1. re: kscooley
                                                                                                                                                                                                                                                                                                      Terrie H. Oct 19, 2011 10:41 AM

                                                                                                                                                                                                                                                                                                      I browned in a sauté pan and finished it in the oven in the same pan since it was oven safe. The leftovers were just as wonderful the next day. I even kept a small portion of the veggies and a couple of slices of sausage to use in a little frittata for breakfast.

                                                                                                                                                                                                                                                                                                      1. re: Terrie H.
                                                                                                                                                                                                                                                                                                        kscooley Oct 19, 2011 11:04 AM

                                                                                                                                                                                                                                                                                                        Perfect! I can use my All Clad then. Thanks, Terrie!

                                                                                                                                                                                                                                                                                                        1. re: Terrie H.
                                                                                                                                                                                                                                                                                                          kscooley Oct 19, 2011 11:41 AM

                                                                                                                                                                                                                                                                                                          Ok, one more question for you. I have a bit of hot Italian sausage, chorizo sausage and a roll of pork sausage (Bob Evans). Do you think I could sub the sweet Italian out for one of them? I've been working on building meals out of what I have on hand, so... LOL

                                                                                                                                                                                                                                                                                                          1. re: kscooley
                                                                                                                                                                                                                                                                                                            Terrie H. Oct 19, 2011 11:54 AM

                                                                                                                                                                                                                                                                                                            I've been doing the same. I'd absolutely go with the hot Italian. It will spice up the dish. Enjoy!

                                                                                                                                                                                                                                                                                                            1. re: Terrie H.
                                                                                                                                                                                                                                                                                                              kscooley Oct 19, 2011 01:50 PM

                                                                                                                                                                                                                                                                                                              Excellent! Thanks for getting back to me. :-) I love this forum!

                                                                                                                                                                                                                                                                                                    2. roxlet Oct 13, 2011 01:29 PM

                                                                                                                                                                                                                                                                                                      I'm about to start making some pasta for papardelle, which I am going to have with the sauce that Gio was raving about in the Italian Easy Pasta COTM thread. What could be bad? Butter, olive oil, pancetta, cream and parmesan.

                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                        linguafood Oct 13, 2011 02:20 PM

                                                                                                                                                                                                                                                                                                        Sounds like a bunch of us are on the pastatavistic train tonight. chooooo-chooooo.

                                                                                                                                                                                                                                                                                                        (I'll have to sing off the carbs & cream later :-D)

                                                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                                                          nomadchowwoman Oct 14, 2011 08:33 AM

                                                                                                                                                                                                                                                                                                          Nothing at all. I've got that dish on my shortlist too.

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                            roxlet Oct 14, 2011 09:53 AM

                                                                                                                                                                                                                                                                                                            It was fine, but not something I'd necessarily make again..

                                                                                                                                                                                                                                                                                                          2. re: roxlet
                                                                                                                                                                                                                                                                                                            ChristinaMason Oct 15, 2011 11:10 AM

                                                                                                                                                                                                                                                                                                            papardelle is the best pasta "shape", in my NSHO

                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                              roxlet Oct 15, 2011 05:32 PM

                                                                                                                                                                                                                                                                                                              And extremely easy to make...

                                                                                                                                                                                                                                                                                                            2. re: roxlet
                                                                                                                                                                                                                                                                                                              kscooley Oct 18, 2011 04:58 PM

                                                                                                                                                                                                                                                                                                              Is it easy to make pasta? I've never tried, but want to !

                                                                                                                                                                                                                                                                                                              1. re: kscooley
                                                                                                                                                                                                                                                                                                                SparkleKristy Oct 18, 2011 07:53 PM

                                                                                                                                                                                                                                                                                                                It is pretty easy. Easier than you one would think. Give it a whirl. It's a great event for a family or date night at home.

                                                                                                                                                                                                                                                                                                                1. re: SparkleKristy
                                                                                                                                                                                                                                                                                                                  kscooley Oct 19, 2011 09:56 AM

                                                                                                                                                                                                                                                                                                                  Thanks, Sparkle! I will. I do have the pasta attachment for my KA stand mixer. Never been touched, so maybe I better get on this. I'm sure my kids would love to help!

                                                                                                                                                                                                                                                                                                            3. mariacarmen Oct 13, 2011 01:20 PM

                                                                                                                                                                                                                                                                                                              Fall is nowhere to be seen, in these parts. 75 degrees today in San Francisco. love it.

                                                                                                                                                                                                                                                                                                              something with thighs..... that's all i've got so far.

                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                twodales Oct 13, 2011 01:27 PM

                                                                                                                                                                                                                                                                                                                "...something with thighs..."

                                                                                                                                                                                                                                                                                                                Hopefully those thighs are attached to a sexy body Maria!!!

                                                                                                                                                                                                                                                                                                                Sorry, I couldn't resist ; )

                                                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                                                  mariacarmen Oct 13, 2011 01:51 PM

                                                                                                                                                                                                                                                                                                                  heh! i was wondering who would be the first to chime in! ( :

                                                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                  inaplasticcup Oct 13, 2011 06:25 PM

                                                                                                                                                                                                                                                                                                                  Thighs - that's all you've got so far.

                                                                                                                                                                                                                                                                                                                  Sounds like what my pants told me last week when they refused to fit. :|

                                                                                                                                                                                                                                                                                                                3. marietinn Oct 13, 2011 11:13 AM

                                                                                                                                                                                                                                                                                                                  Taught my god daughter how to bake bread last night, so some of the left overs will be consumed with tonight's dinner. We bought a package of the pre-steamed French lentils from our last Trader Joe's trip, so I'm thinking that a cold lentil salad will probably be dinner. The dressing from this recipe (http://www.davidlebovitz.com/2006/11/...) looks good, although I may up the dijon and use champagne vinegar instead of red wine. Regardless, anything served with home baked bread can't be bad, right?

                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                  1. re: marietinn
                                                                                                                                                                                                                                                                                                                    onceadaylily Oct 13, 2011 03:36 PM

                                                                                                                                                                                                                                                                                                                    That's sweet that you taught her, building memories *and* passing the skill on. And, no, it can't be bad. :)

                                                                                                                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                      marietinn Oct 17, 2011 03:24 AM

                                                                                                                                                                                                                                                                                                                      She'll be surpassing me in skill soon enough, she's just too bright! She's nine and just picks up on everything. Plus, she'll try anything once. The lentils were good, but next time I'll cook my own.

                                                                                                                                                                                                                                                                                                                    2. re: marietinn
                                                                                                                                                                                                                                                                                                                      kscooley Oct 18, 2011 04:57 PM

                                                                                                                                                                                                                                                                                                                      Home baked bread could promote world peace. It's bliss. And in my house, when I haven't made bread, I get scolded. No one wants the store bought stuff for sandwiches - they all want "mommy's bread". :-)

                                                                                                                                                                                                                                                                                                                    3. linguafood Oct 13, 2011 11:08 AM

                                                                                                                                                                                                                                                                                                                      Well, with all this talk about pasta dishes in the previous thread/s, I can't resist any longer -- despite the fact that I have a weekend of big city eatings ahead of me. Oh well. Ya only live once.

                                                                                                                                                                                                                                                                                                                      Orecchiette with fresh peas and crispy prosciutto in a cream sauce with fresh marjoram (that's a maybe, not sure I need some stinkin' healthy herbs in there haha), side of green salad with a nice, bright lemon vinaigrette, maybe some toasted pumpkin seeds if I feel like it.

                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        LindaWhit Oct 13, 2011 01:01 PM

                                                                                                                                                                                                                                                                                                                        That sounds better than my cream cheese scrambled eggs!

                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          invinotheresverde Oct 13, 2011 02:44 PM

                                                                                                                                                                                                                                                                                                                          Orecchiette is my favorite pasta cut. Each one becomes a mini bowl of "soup".

                                                                                                                                                                                                                                                                                                                          1. re: invinotheresverde
                                                                                                                                                                                                                                                                                                                            linguafood Oct 13, 2011 02:53 PM

                                                                                                                                                                                                                                                                                                                            I *almost* changed it to conchiglie rigato (small shells), but figured those need chunkier ingredients than delicate peas and diced prosciutto. It's all good in my book, tho. I could eat pasta every damn day of the week and never tire of it.

                                                                                                                                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                                                                                                                                            inaplasticcup Oct 13, 2011 06:22 PM

                                                                                                                                                                                                                                                                                                                            Yeah. Marjoram schmarjoram...

                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                              ChristinaMason Oct 15, 2011 11:09 AM

                                                                                                                                                                                                                                                                                                                              Sounds excellent! I love pasta, too...don't make it often, though.

                                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                                kscooley Oct 18, 2011 04:56 PM

                                                                                                                                                                                                                                                                                                                                Oooo, this sounds fantastic! Recipe, please? :-)

                                                                                                                                                                                                                                                                                                                                1. re: kscooley
                                                                                                                                                                                                                                                                                                                                  linguafood Oct 19, 2011 07:46 AM


                                                                                                                                                                                                                                                                                                                                  I crisped up the diced prosciutto in a hot pan, then put aside. Sautéed a whole shallot in olive oil with some crushed red pepper (gotta have a little kick), then added a sploosh of white wine.
                                                                                                                                                                                                                                                                                                                                  Added some fresh peas I had nuked for a couple of minutes, then added an even bigger sploosh of light cream. In went the crispy prosciutto and the orecchiette, which finished in the sauce. It was lovely, and very little work.

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                                                    twodales Oct 19, 2011 08:13 AM

                                                                                                                                                                                                                                                                                                                                    Very often the simplest way is the best way.

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                      kscooley Oct 19, 2011 09:54 AM

                                                                                                                                                                                                                                                                                                                                      Thanks, Lingua! Sounds easy. And I agree with Twodales - simple is the best some times!

                                                                                                                                                                                                                                                                                                                                2. LindaWhit Oct 13, 2011 10:10 AM

                                                                                                                                                                                                                                                                                                                                  No baking, bubbling, or braising for me. I've caught a cold. So I suspect it'll be something simple to make after I go home to nap, as I'm expecting to do after I finish up here at work in a little bit.

                                                                                                                                                                                                                                                                                                                                  Cream cheese scrambled eggs and toast seem about my speed right now. For both prep *and* what my throat will deal with.

                                                                                                                                                                                                                                                                                                                                  I hate getting colds. And I suspect I caught it from The Beau, as he's sick as well - one day earlier than me. Part of the deal of having a beau, I guess. :-/

                                                                                                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                    linguafood Oct 13, 2011 10:14 AM

                                                                                                                                                                                                                                                                                                                                    I was just gonna say.... what a nice way to catch a cold '-)

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                      LindaWhit Oct 13, 2011 10:29 AM

                                                                                                                                                                                                                                                                                                                                      Very true, linguafood. THAT part is nice. :-)

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                        inaplasticcup Oct 13, 2011 06:21 PM

                                                                                                                                                                                                                                                                                                                                        LOL. You guys...

                                                                                                                                                                                                                                                                                                                                        I mean... GOILZ...

                                                                                                                                                                                                                                                                                                                                        Feel bettah, LW. :)

                                                                                                                                                                                                                                                                                                                                      2. re: linguafood
                                                                                                                                                                                                                                                                                                                                        kscooley Oct 18, 2011 04:54 PM

                                                                                                                                                                                                                                                                                                                                        LOL Definitely a good way to catch one!

                                                                                                                                                                                                                                                                                                                                      3. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                        onceadaylily Oct 13, 2011 10:29 AM

                                                                                                                                                                                                                                                                                                                                        You are too cute. I miss feeling like getting a cold is romantic. *sigh* ;)

                                                                                                                                                                                                                                                                                                                                        Feel better, Ms. Whit.

                                                                                                                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                          LindaWhit Oct 13, 2011 01:00 PM

                                                                                                                                                                                                                                                                                                                                          Well, I'm not feeling all romantic right now. Snuffly, sneezy and at home. About to nap.

                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                            mariacarmen Oct 13, 2011 01:22 PM

                                                                                                                                                                                                                                                                                                                                            awww it is too cute the thought of you all snuffly and sneezy and yet still basking in the glow of your new paramour's cooties! hope you feel better very soon.

                                                                                                                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                          nomadchowwoman Oct 14, 2011 08:30 AM

                                                                                                                                                                                                                                                                                                                                          Better to be sick w/beau in tow than without, no? Feel better, LW; there's romance to be tendin' to. Actually cream cheese scarmbled eggs sounds pretty romantic. And tasty.

                                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                            LindaWhit Oct 14, 2011 08:33 AM

                                                                                                                                                                                                                                                                                                                                            Well, I was just making the CCSE for myself, ncw. But it did taste good! He's home being sick, and I'm home from work today being sick. We're both working on getting better on our own. :-)

                                                                                                                                                                                                                                                                                                                                        3. onceadaylily Oct 13, 2011 09:50 AM

                                                                                                                                                                                                                                                                                                                                          I've my first spaghetti squash of the season waiting to be used, so I thought I would bake it, scoop the lovely strands, and then combine it with a mixture of ricotta, egg, greek yogurt, shallots, wilted spinach, nutmeg, and a little swiss and parmesan, and then bake it up again. Roasted broccoli, with lemon and parmesan, to go with, and some kind of bread.

                                                                                                                                                                                                                                                                                                                                          If the man is still hungry, god knows we have stir-fry. I had to double nearly everything to get it to come out right. I wonder if it would freeze well?

                                                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                            twodales Oct 13, 2011 01:24 PM

                                                                                                                                                                                                                                                                                                                                            Sounds really good lily. I am always looking for good veggie recipes to make for my daughter and some vegetarian friends as well. I am trying to incorporate them into our menu too.

                                                                                                                                                                                                                                                                                                                                            1. re: twodales
                                                                                                                                                                                                                                                                                                                                              onceadaylily Oct 13, 2011 03:45 PM

                                                                                                                                                                                                                                                                                                                                              Thanks, TD.. These are the two recipes for the squash (that I'm borrowing some of each from):


                                                                                                                                                                                                                                                                                                                                              The chilly rain has me wanting something more than just butter and garlic on the strands, reminding me as it does of the recent news reports that declared this winter will be difficult for everyone, except for Chicago people, because we're just going to up and die.

                                                                                                                                                                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                twodales Oct 13, 2011 05:27 PM

                                                                                                                                                                                                                                                                                                                                                LOL! Well we are a hardy lot but last winter tested us all. I felt as if it lasted into June and the summer passed too quickly. I'm one of those crazies that actually loves snow and winter but even I was a bit done in by it this time around. Thanks for the recipes.

                                                                                                                                                                                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                  kscooley Oct 18, 2011 02:33 PM

                                                                                                                                                                                                                                                                                                                                                  Drooling here. The squash/chard recipe looks phenomenal. I have plenty of rainbow chard growing in my garden still. I think I need to do this one!! Let's see when can I add that to my meal plan... LOL

                                                                                                                                                                                                                                                                                                                                                  1. re: kscooley
                                                                                                                                                                                                                                                                                                                                                    onceadaylily Oct 19, 2011 08:34 AM

                                                                                                                                                                                                                                                                                                                                                    Thanks, ks! We both really liked it, but I did substitute spinach, and realized that chard would have been a better choice. It's a bit toothier. I'm just relieved to find a squash the man will eat that isn't pureed pumpkin.

                                                                                                                                                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                      kscooley Oct 19, 2011 10:12 AM

                                                                                                                                                                                                                                                                                                                                                      Hmmm... I'm out of cottage cheese. Think I could sub in some cream cheese or maybe feta?

                                                                                                                                                                                                                                                                                                                                                      1. re: kscooley
                                                                                                                                                                                                                                                                                                                                                        onceadaylily Oct 19, 2011 10:49 AM

                                                                                                                                                                                                                                                                                                                                                        I used ricotta. You could make it without the curds, and just use a little more of the sour cream mixed with feta, but it it might not bind as nicely. If you have milk, lemon juice (or white vinegar), a thermometer, and some cheesecloth (or a *very* thin, lint-free towel), you could make your own ricotta.

                                                                                                                                                                                                                                                                                                                                                        But if you just want to use what you already have on hand, the feta would taste really nice in here, I think.

                                                                                                                                                                                                                                                                                                                                                  2. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                    twodales Oct 18, 2011 09:16 PM

                                                                                                                                                                                                                                                                                                                                                    Nah...We Midwesterners are a hardy lot!

                                                                                                                                                                                                                                                                                                                                                    I do have a feeling it's gonna be a wild winter again this year. Fall has come so early.

                                                                                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                                                                                      onceadaylily Oct 19, 2011 08:39 AM

                                                                                                                                                                                                                                                                                                                                                      I'm washing my full-length down jacket today. The hats, mittens and scarves are already done. I think all of the Chicago children will this year find their Halloween costumes marred by hats and bulky layers thermal wear. Being bulky builds character.

                                                                                                                                                                                                                                                                                                                                                2. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                  kscooley Oct 18, 2011 02:32 PM

                                                                                                                                                                                                                                                                                                                                                  Oh wow, I have a spaghetti squash. Now I know how I'm going to cook it up. That sounds divine!!

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