HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner # 112 [old]

Time for a new thread. What's happening in the autumn/fall kitchen at your place? Or the spring kitchen if you're a southern hemisphere cook?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I'm distinctly dubious about tonight's new recipe.

    It's fairly light - prompted by a gastropub lunch that was anything but light.

    Anyway, the dubious meal starts with getting some rice on to cook and some brocolli prepped to steam over it. And then there's a sauce to make - very iffy I think - veg stock, a couple of tablespoons of ketchup, juice of a lemon, couple cloves of crushed garlic. It simmers until thick and a good coating consistency. When all that is ready to serve up, some prawns get 2 or 3 minutes in a hot pan to cook through and are then stirred into the sauce.

    And, if it's vile, there's always a cheese and onion sandwich to be made.

    2 Replies
    1. re: Harters

      Will be interested to hear the results. That might be one of those recipes that are unexpectedly good.

      1. re: GretchenS

        Better than expected (and so easy peasy). But not a keeper.

    2. spicy sweet potato "fries", kale, new york strip steak, apple crumble

      2 Replies
      1. re: danionavenue

        And what time shall I be over? ;-)

        1. re: kscooley

          anytime! lol

      2. Reposting from the old thread where I was a minute or two behind the times.

        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!!!

        17 Replies
        1. re: GretchenS

          I vote capers because I've been craving them like mad and don't have any and maybe I can enjoy them vicariously through you, Gretchen. Capers. PLEASE. :)

          1. re: inaplasticcup

            My diet so rarely includes European foods that I can never satisfy my craving for Koenigsberger Klopse or sauce meuniere, the two uses I ever have for capers. So I'm with you: capers, brown butter and lemon all the way.

            1. re: JungMann

              Me and JM, we say CAPERS - FTW!!!

              1. re: inaplasticcup

                OK, capers tonight, I promise!! Last night I got stuck late at work, raced to pick up the fish, screeched into the doggie daycare on the dot of 6:30 when they close (all in torrential rain) and then hit a way deep scary puddle on the highway home so there was obviously only one thing on my mind once I had poured a glass of wine: pasta. So it was shells, leeks, greens, cream, garlic, lemon juice and some of the fish cut into bite-sized pieces and stirred in for the last couple of minutes. Very tasty. But it will be capers tonight....

                1. re: GretchenS

                  It's tonight, and I'm waiting... :)

                  1. re: inaplasticcup

                    :) Ina! I did it and it was wonderful. For some reason the phrase "frizzled capers" was stuck in my mind (from this thread, maybe?) so when the butter was nearly brown I dropped the capers in to frizzle. Worth the couple of splatter burns my wrist took. Served roasted brussels sprouts from the nearby farm and a couple of tiny red potatoes I threw in the the b.s.

                    1. re: GretchenS

                      Mmmmm. That sounds frizzle-icious. I think I might trying frizzling my capers next week whatever else it is I do with them...

                      1. re: inaplasticcup

                        There's an Italian restaurant in Berlin that always serves their tuna carpaccio with fried capers. Fried capers are the next level, man. They are snack-alicious.

                        1. re: linguafood

                          Big 'uns or little 'uns? One place we know serves caper berries with the smoked salmon plate.

                          1. re: roxlet

                            No, the little 'uns. I like pickled / brined caper berries (not the same plant, actually, right?) as an appetizer, but I can't imagine them fried. They're so... seedy & large.

                            1. re: linguafood

                              you're right, they're not related. man, now i want caper berries too!!

                          2. re: linguafood

                            Now I want these, though I'm eating a chocolate chevre truffle that I made... Mmmm... chocolate. Mmmm.. capers.

                2. re: JungMann

                  No piccata for you? Mmmmmpiccata. Beloved stand-by in our house.

                  And to think I hated capers as a kid. I'd pick them all out of the Königsberger Klopse sauce.

                  1. re: linguafood

                    I think I've only had piccata once and it was one of the abominations in NYC's Little Italy that turned me off to Italian food. It's been such a long time since I've had it, that I admit I had to look up what piccata is and it sounds like an Italian sauce meunière. I could definitely go for that.

                    1. re: JungMann

                      Piccata was something that I always saw ordered by my dad at our local Italian dump growing up. It looked to me like chicken covered in vaseline. But it is ridiculously easy (and cheap) to crank out at home. I have a little hunch that you might really like it when you are in charge of quality control!

                3. re: inaplasticcup

                  Mmm, capers. They'll be in tonight's dinner. YUM.

                  1. re: kscooley

                    I love capers. Last night was a pasta 'sauce' of sundried toms, capers, garlic, red wine vinegar and some of the oil from the toms blitzed in the mini food processor. Cooked up some chicken and red pepper and then tossed with pasta, the sauce and some black olives. Heaven!

              2. Here's dinner simmering away... Smelling good! (From the last thread, I'm making Whole Food's Colorful Turkey Chili with a few modifications.)

                 
                2 Replies
                1. re: kscooley

                  Ok, this was so yummy! Definitely a chili to be made again.

                  1. re: kscooley

                    now THAT looks fantastic ! "I'm making Whole Food's Colorful Turkey Chili with a few modifications.)" there must be a recipe on the previous thread??? yum. I love ground turkey.

                  2. A visit from a niece from California, a rainy day, and a 5lb can of beautiful DOP San Marzanos prompted me to make a pot of sauce with meatballs and sausage. We will have a mixed green salad after the spaghetti and meatballs, followed by a drunken apple cake for dessert:
                    http://leitesculinaria.com/52537/reci...
                    It is currently cooling on a rack and smelling divine.

                    9 Replies
                    1. re: roxlet

                      Damn girlfriend, that sounds like the perfect dinner for this sucky wet day. I want some!

                      1. re: roxlet

                        If I weren't heading to my favorite Sichuan restaurant tonight, I'd be tempted to come over. It's crappy & rainy here as well, but ma po tofu & cumin lamb & all the other usual suspects will help.

                        1. re: roxlet

                          You can't go wrong with spaghets, balls and snausages, roxlet. :-)

                          1. re: LindaWhit

                            No, you can't. It was delicious!

                            1. re: roxlet

                              lucky niece! how was the cake in particular?

                              1. re: ChristinaMason

                                Everyone liked it, ate it happily, but didn't love it. They prefer the apple cake I usually make, and since I just took my DH and son to the airport, I will probably be bringing it to the club tomorrow to give to Katja for her koffee klatch.

                                1. re: roxlet

                                  Inspired by you, I made linguini marinara and hot Italian sausages last night. Doubt it was anywhere near as good as a Siciliana can make, but was tasty. (IS's were from Fresh Direct and could have been better, they were almost as tight-textured as a hot dog. WTH?) Baby arugula salad with and I even ate some (had snarfed a bunch of the tomatoes from the Redpack can cold so I figured that was my veg).
                                  Tonight is leftover Cornish hens I cooked last Saturday night (was tiddly and the preparation is not worth recounting here, but we did enjoy the foie gras before and our guest liked the hens) - with mashed and salad.

                                  1. re: buttertart

                                    Sounds delish!

                          2. re: roxlet

                            I made this for my husband once, not this particular recipe, but one with hot sausages and meatballs. I normally don't get excited about sausage, but this was sooo good. The sauce incredible, I'll have to check this recipe out, your dinner sounds wonderful and one the dh would flip for.

                          3. Leftover Caribbalo sirloin tips (Caribbean/Buffalo marinated) will be turned into several steak and cheese panini - one for tonight's dinner, one for work lunch tomorrow. Cheese will be whatever's in the fridge - I have goat cheese, I have a Dubliner, and I *think* I have something else. Roasted red peppers will be added to said panini. A small salad alongside, and it's dinner. And lunch.

                            5 Replies
                            1. re: LindaWhit

                              That is very interesting, LindaWhit. I never heard of sirloin tips being marinated in a Buffalo marinade. How ere your panini?

                              1. re: roxlet

                                It was pretty darn good, if I say so myself. :-) The marinade isn't TOO spicy (which is a good thing, as I don't like Buffalo wings) but had a good bite to it. They're from a local butcher around the corner from me - I'm enjoying trying out their stuff - and this was a birthday coupon ($10 off a $30 purchase) so it made it even better. :-)

                                1. re: LindaWhit

                                  So is it regular buffalo sauce that you marinate it in?

                                  1. re: roxlet

                                    The butcher does the marinating - they sell a lot of pre-marinated. Burgundy, Sweet Asian Chili, and I think 3 others including the Caribbalo style. So no idea what' s in the marinade.

                                    1. re: LindaWhit

                                      got it.

                            2. I made chicken posole in the crockpot while I was at work today. I've never made better posole, and I can't see how this doesn't also belong in the thread about having so perfect a dish there's no need to try another way.

                              Last year I wrote down that it was based on the seriouseats.com recipe, but added "ish" after I'd made it twice. Either way, the bone-in skin-on chicken thighs made such a hearty stock in the ten hours they were in there with the leftover chile mixture from last time I did this (in a pot on the stove, like a chump!), and of course hominy, that.. well I can't think of a better end to what was a terrible and long day at work, replete with positively howling winds and rain outside.

                              Oh yeah, I also made something like this: http://www.rickbayless.com/recipe/vie...

                              I'm considering some kind of dessert now, but it's 8:47..

                              4 Replies
                              1. re: megjp

                                With all that build-up, I'm really hoping you share the recipe. Por favor?

                                1. re: ChristinaMason

                                  Sorry about the delayed reply.. Chow isn't telling me when people reply to my posts.

                                  Background:
                                  If using dried hominy, remember to soak it - if loading the crock at night, soak it all that day; if loading the crock in the morning, soak it the prior night, etc.

                                  You must also make the red chili mixture: reconstitute 2 large red chilis, stemmed (I favour guajillos), in 1 cup boiling water until softened. Blend/process the liquid and the chilis with 4 fat cloves of garlic, peeled, and a medium-large white onion, peeled and coarsely chopped. When combined, set aside until needed.

                                  When ready, throw into your crock:
                                  - 6 bone-in, skin-on chicken thighs (or however many will fit crowded across the bottom of your particular crockpot) -- I do this skin-down, largely to ensure the meat doesn't scorch at any time, and all the fat renders
                                  - A large can white hominy, drained and rinsed -- OR the equivalent dried (1 cup? I didn't measure), soaked as mentioned
                                  - Half of the chili mixture described above
                                  - Juice of one lime, or the equivalent in cider vinegar
                                  - A generous pinch dried oregano, crumbled
                                  - Enough broth or water to submerge everything in the pot

                                  Set your cooker to low and let it go -- the day I did this last week, I loaded this up and stored it in the fridge overnight. In the morning I let it come to room temperature while I got ready for work, then turned it on and left. It was in there for nearly 11 hours due to my getting home late. My boyfriend had to add a half cup of water when he got home after about 9 hours, but YMMV (especially with dried hominy). While the fennel side was cooking, I pulled out the chicken (carefully!), knocked it apart with a spoon, discarded the skin and bones, and put the meat back in. Adjust for seasoning (I add salt and hot sauce at this point), and top however you'd like. I prefer cubed avocado to tortilla strips or anything like that, but to each their own..there are many traditional toppings.

                                  I always freeze the other half of the chili mixture, which makes it even less effort the next time around. I also don't bother to remove much of the fat; the richness is totally worth a few extra calories.

                                  If you make it, let me know how it goes!

                                  1. re: megjp

                                    ok, thanks!

                                    what do you do with the second half of chili mixture?

                                    1. re: ChristinaMason

                                      I freeze it until I make the same thing again; it keeps for months, I find.

                              2. Leftovers Spicy Chicken Chile Soup using the rest of this week's chicken stock, the last of yesterday's pico de gallo, the rest of the chicken breast I roasted for a lunchtime sandwich, and a bunch of veg, some of it roasted.

                                Charred corn tortillas on the side, Monterey Jack on top.

                                Excuse the caca fluorescent lighting. The dark season is upon us, and I have to rely on my kitchen bulbs. (Thank gawd I don't have to put makeup on in there...)

                                 
                                 
                                 
                                 
                                2 Replies
                                1. re: inaplasticcup

                                  Delicious and visually appealing as usual iapc. Like the repurposing as well as the char on the tortillas.

                                  1. re: scubadoo97

                                    Thanks, scuba. :)

                                2. you KNOW it was time for tacos chez nous. the last of the pork roast was shredded and mixed with some jalapeno sauce, topped with a little bit of jack, onions, cilantro, and on the side for added fixings were quartered avocados, pickled jalapenos, and a bit of queso fresco. black beans with crema on the side. cut up rounds of still-very-sweet corn. a bit of salad just to say we did, but really, it was all about the tacos. we used the teeny tiny taqueria style tortillas so i had THREE. all courtesy of the boy.

                                  2 Replies
                                  1. re: mariacarmen

                                    That's a great use of left over roast pork!

                                    1. re: mariacarmen

                                      Them tacos sounds delicious, mc. Good job, BF.

                                    2. Dinner was a lazy affair as I had a terrible allergic reaction to something and woke up at 11 p.m. after taking a load of benedryl. We threw some sweet potato fries (trader joes) into the oven and I doctored up a can of vegetarian baked beans by adding some dijon, soy sauce, and brown sugar. The vegetable was sauteed spinach with a ton of minced garlic. The darling took pity on me and sliced me up a honey crisp apple for dessert.

                                      1. Herself is off out on the booze with cronies tonight. Leaving me home alone with a pack of sausages.

                                        I'm not sure what to do with them. Their provenance suggests something, erm, historic - because I bought them from a farm shop that's now on the site of the Battle of Shrewsbury in 1403 (sic). Or maybe something with lentils. Or maybe something that allows me to slob in front of the TV with them - sandwich with lots of grain mustard and fried onions.

                                        Any suggestions - you have about 5 hours to come up with dinner for me :-)

                                        9 Replies
                                        1. re: Harters

                                          You won me over with sandwich, grain mustard and fried onions. Sometimes simple is key. Do you have time to whip up some dough so you can have freshly baked rolls? I love the Artisan Bread in 5 Minutes a Day master recipe. Super easy - pulls together in just 3 minutes - rise for 2, then bake for 30. I can post it if you need. :-)

                                          1. re: Harters

                                            Your wish is my command: http://www.epicurious.com/recipes/foo...

                                            I made this once, back in my novice cooking-in-a-tiny-kitchenette days, and it was pretty decent. And that was even with horribly overcooking the lentils and buying cheap kielbasa.

                                            I'll bet it's downright delicious with good quality ingredients and your finesse. I saw a few similar recipes that called for adding sauteed fennel (anise), which strikes me as a delicious addition.
                                            I'd leave the sausage whole for better presentation and juiciness. And some crispy-fried onions would be very nice on top.

                                            1. re: ChristinaMason

                                              Christina, that sounds really good right now.

                                              1. re: ChristinaMason

                                                I'd every intent of going with Christine's recipe. Until I opened the dried goods box for the lentils. And spotted a bag of pearl barley that has an October "use by" date. So, dinner is now a pearl barley "risotto", into which will go sliced shallots, chopped sage, diced tomato & green beans. And it'll be topped with sausage meatballs that I'll fry along with some crispy shallots.

                                                Meanwhile, herself is starting off with her cronies at Pizza Express (the UK's main pizza restaurant chain - showing my age, I well remember going to the second branch to open and, a year or so later, being in another branch and spotted Brian May of the band Queen having a meal. Ah, those were days, my friends. A "Kind of Magic" so to speak.

                                                1. re: Harters

                                                  Well, that sounds just excellent. Let us know how it goes :)

                                                  1. re: ChristinaMason

                                                    Mine was fine. Hers was better. :-0

                                                  2. re: Harters

                                                    THAT is a good meal-time memory, for sure.

                                                2. re: Harters

                                                  I'm leaning towards the mustard and onions too. The tough part is finding something decent to watch on the telly IMHO.

                                                  1. re: twodales

                                                    Telly is bloody awful. 40 channels and not a thing to watch all evening!

                                                3. Tonight is Pasta Puttanesca - with capers, Inaplasticcup! :-P About to make some bread dough so we can have fresh rolls to get with. Probably a caesar salad on the side.

                                                  5 Replies
                                                  1. re: kscooley

                                                    Plain rolls is now off the menu. While looking through Artisan Bread in 5, I saw a recipe for tapenade bread. It sounded too good, so I just got done making the New Basics Tapenade Sans Anchovies (none in my pantry) and about to whip up the dough. Mmmm...

                                                    1. re: kscooley

                                                      HOORAY for CAPERS!!! Thank you, thank you kscooley. This could only get better if Gretchen also used her capers tonight.

                                                      I think capers are on the grocery list for this weekend...

                                                      1. re: inaplasticcup

                                                        Maybe this should become National Caper Week! Dying to hear how the Tapenade Bread came out....

                                                        1. re: GretchenS

                                                          Oh Gretchen, it was SO yummy. Not overtly flavored like tapenade, but just divine. I made two more loaves yesterday, as I went to my sister's & had dinner with my parents (down from MA), my uncle and an older relative. No one could get enough of the bread and there were only 3 slices left of the two boules I had made! LOL

                                                          1. re: GretchenS

                                                            I have a quart jar of capers in my fridge from the Italian deli in Dallas, so I swear to never be "caper-less".

                                                      2. All this caper talk is making me really crave them! On some salmon with lemon, mmmmm.
                                                        Tonight it's pad thai with chicken here. The mr. rarely makes a request, but he did today. I generally prefer it with shrimp, but I do have some chicken to use up. He'll be home pretty late this evening, so right now I've got a batch of Thai beef jerky going. That'll give me something to nibble until it's dinner time.

                                                        8 Replies
                                                        1. re: alliegator

                                                          ooo, nom nom nom. Love pad Thai! And Thai beef jerky? Do tell!

                                                          1. re: alliegator

                                                            Oh, I like that Thai jerky on papaya salad. So good.

                                                            1. re: alliegator

                                                              Hmmm, I never thought about it on Som Tum, sounds great!
                                                              There are a ton of recipes around, the one I like best is more involved than some.
                                                              2 lbs. sirloin cut into long thin strips.
                                                              3 cloves garlic
                                                              3/4 tsp coriander seed
                                                              1 tsp white pepper
                                                              1 tsp Thai curry powder (or prepared red curry paste is fine)
                                                              2 tbsp fish sauce
                                                              2 tbsp oyster sauce
                                                              3 tbsp whiskey
                                                              Mash the garlic, coriander, and pepper well in a mortar and pestle, massage into the beef. Mix up remaining ingredients, toss with the beef and marinate 3-4 hours.
                                                              I dehydrate mine on a rack in a 140 degree oven, door slightly open. It takes about 7-9 hours.
                                                              When you want to eat it, fry some in veg oil for a few minutes to make it crispy around the edges, and get to munchin! It'll save for about 2 weeks sealed up, just don't fry until right before you eat it.

                                                              1. re: alliegator

                                                                My son is a beef jerky freak. I'm going to ask him if he wants to make this this weekend. Thanks, allie!

                                                                1. re: inaplasticcup

                                                                  Np, ina! Hope you enjoy. Don't forget some of the ubiquitous rooster sauce if you're in a dipping mood ;)

                                                                2. re: alliegator

                                                                  I had one single bite of the commercial beef jerky here probably 35 years ago and would never eat it again... until... I was at a Thai festival and my friend's son wanted the beef jerky from one of the vendors. I was a convert!

                                                                  I've never made it for myself and thank you for a recipe so I can try!

                                                                  1. re: alliegator

                                                                    ohhhhhhhhhhhh You just gave me something to make in dehydrator! You know the one I had to have and never used. Wow this sounds really good. Is it a jerky you can grab and eat or do you need to fry it first?

                                                                    1. re: chef chicklet

                                                                      Lucky you for having one!! I hope Santa brings me a dehydrator this year :)
                                                                      You can grab it and eat without frying, but I think I would dehydrate for just a tad longer then, so it's more jerky-y.

                                                                3. I've been drawing a total blank on dinner until I had an epiphany in the shower: how 'bout some fish? (I guess all that water.....)

                                                                  After a very meat-heavy week, it's time for our aquatic friends to be devoured. I'm thinking some sort of white fish (cod or halibut if it's affordable), pan-fried with a mustard sauce, creamed spinach, and maybe some tiny potatoes for my man & a cuke salad for me on the side.

                                                                  7 Replies
                                                                  1. re: linguafood

                                                                    Had a great pub lunch with halibut a few months back. Cooked under the grill (broiler) with a very cheesy rarebit topping. They used a blue cheese that I thought might overwhelm the fish - but, no, it was fine.

                                                                    1. re: Harters

                                                                      Wow! Blue cheese-topped halibut! That sounds like an interesting combination.

                                                                      I was feeling thrifty today and opted for the much despised tilapia (at least it's farmed in Ecuador) as opposed to halibut, cod, haddock or white sole filet (!), all of which were a tad bit rich for my wallet. If I have to choose between vintage dress shopping and halibut, the halibut inevitably loses.

                                                                      1. re: linguafood

                                                                        Haha! Make fish tacos and fry those suckers! You know what they say, "Anything fried." :)

                                                                        1. re: roxlet

                                                                          Or "frahd".

                                                                        2. re: linguafood

                                                                          I'm not a tilapia fan. It tastes like "dirt" to me. Maybe because it is farmed?

                                                                          1. re: twodales

                                                                            I'm not a fan either. There are few fish that deserve fandom, IMO.

                                                                            I find it fairly mild, if not to say bland. Which is why it makes the perfect canvas for a delightfully zesty mustard sauce.

                                                                            1. re: linguafood

                                                                              I can't stand tilapia and here in TX it seems like it is all over the place as a menu item.

                                                                              I think the two "token items" on menus here for non-redmeat eaters are tilapia and chicken. Saturday night got stuck at a steakhouse for dinner and left most of my chicken breast that was with the baked potato & salad bar.

                                                                    2. I believe it will be last night's leftover lasagna-- so delicious! Layers of jarred tomato sauce that was fortified with tomato paste and extra canned tomatoes, pasta, italian sausage sauteed with onion, spinach, and mozzarella/parmesan on top! My family hates ricotta cheese, so none of that :)

                                                                      1 Reply
                                                                      1. re: BananasFoster

                                                                        Always tastes better the next day, doesn't it? :)

                                                                      2. Irish Stew (no lamb, just moose) and I've been eyeballing a few white bread recipes, which I have to admit is a bit ambitious for 6pm in the evening but the idea is just sooo nice.

                                                                        5 Replies
                                                                        1. re: rockability

                                                                          Just moose? I haven't had moose since I was a kid. Some damn fine eating!

                                                                          1. re: buttertart

                                                                            It is indeed! My s/o is an avid moose hunter and I'm actually expecting him back from his week long hunting trip up north. I figured using the rest of last year's moose for this stew was a nice welcome back gift.

                                                                            1. re: rockability

                                                                              Lucky you! My dad (I was raised in London, ON) was a hunter. Particularly remember a moose sirloin roast. Yum.

                                                                            2. re: buttertart

                                                                              "Just moose? I haven't had moose since I was a kid."

                                                                              Okay, *now* I know you're really not Chinese. What does moose taste like in comparison to lamb? Any cooking tips? I have to admit that a hunting trip up North has crossed my mind more than once this fall, though I'm hesitant if I don't think I can use up all the meat.

                                                                              1. re: JungMann

                                                                                No, about as English Canadian as it's possible to get, English dad and (4 or more generations previously) Irish mom. I'm amused (and pleased) you thought me Chinese.
                                                                                It's really nothing like lamb, it's much more like lean beef in texture, and tastes like a slightly sweeter beef.

                                                                          2. Fridge cleanout mode, and it's kimchi noodle salad with a side of simple chicken broth.

                                                                            Sometime next week is something with CAPERS. 8)

                                                                             
                                                                             
                                                                             
                                                                            12 Replies
                                                                            1. re: inaplasticcup

                                                                              Is that just just spaghetti with gochujang, kimchi and bibimbap vegetables on it? I could definitely use a new recipe for my favorite preserve.

                                                                              1. re: JungMann

                                                                                All correct but for the noodles, which are angel hair, and which I much prefer to spaghetti in this application, though I've used that too.

                                                                                And I didn't even go so far as to make nahmool of the veg - it's just raw cukes, jalapenos, green peppers and carrots julienned/chopped.

                                                                                Oh, and the gochoojahng is seasoned with garlic, soy sauce, a little sugar, toasted sesame oil, and watered down with a little water to make it easier to dress the noodles. :)

                                                                                1. re: inaplasticcup

                                                                                  So toss cold noodles with chopped kimchi and seasoned gochujang and top with julienned vegetables? Sounds too good to be true! I take it you want to use a younger kimchi here and in smaller proportion to the vegetables?

                                                                                  1. re: JungMann

                                                                                    Thanks to JM, allie and Gretchen. :)

                                                                                    I think it was about a 50/50 ratio kimchi to raw veg. And yeah - that's pretty much it. And I like to use the riper stuff on this because I like the tang. I'd say the stuff I used last night was ripe enough to be tangy, but not ripe enough to be really translucent and bubbly tasting. KWIM?

                                                                                    Thinly sliced red or green cabbage is also really good in this prep. And if you top it with a halved hard boiled egg, not only does it look all the more Korean, it's a little more satisfying. :)

                                                                                    1. re: inaplasticcup

                                                                                      You know, I was thinking egg....

                                                                                      1. re: GretchenS

                                                                                        Great minds... ^-

                                                                                  2. re: inaplasticcup

                                                                                    That looks like heaven. I've been going through a big Korean craving phase lately, I'll have to give that whirl!

                                                                                    1. re: alliegator

                                                                                      That does indeed look like heaven.

                                                                                      1. re: GretchenS

                                                                                        I don't think I've ever had kimchi. What is it exactly? Everything else sounded yummy, so I assume it's delish, too!

                                                                                        1. re: kscooley

                                                                                          it's heaven on earth! http://en.wikipedia.org/wiki/Kimchi
                                                                                          it's fermented cabbage and/or other veggies. usually spicy, i believe (i like it really spicy.) i've been on a real kick, since i found a mom & pop place that sells some homemade, and i keep threatening to make my own someday, ala Ina and OADL. I had it today - it makes every dish better!

                                                                                           
                                                                                          1. re: mariacarmen

                                                                                            That's pretty food, mc. :)))

                                                                                            1. re: inaplasticcup

                                                                                              that's quite a lot coming from you!

                                                                              2. Trying to come up with ways to use up some super-greasy chorizo, preferably without having to go to the store. I'm thinking of lentils with a bit of chorizo oil and all the little crispy bits mixed in (like lentils with bacon, but, you know, not with bacon...). And I found a recipe for Mexican potato pancakes that looks interesting (although I suspect that "Mexican" may simply refer to the fact that they contain jalapenos). And a green salad. I'm going to attempt a chorizo-lime dressing. If that fails (and it may), I suppose I'll look through the extensive collection of half-eaten vinaigrettes on my fridge door. I suspect I should probably go to the store for some crema or sour cream, but may just see how much it costs at the corner store a block from my house (and may skip it if it's too expensive).

                                                                                Let's call it a work in progress.

                                                                                6 Replies
                                                                                1. re: BananaBirkLarsen

                                                                                  And how did the chorizo end, BBL?

                                                                                  1. re: inaplasticcup

                                                                                    I'm curious, too. I bought some chorizo a while back & it's still in my freezer. Need a tasty recipe to try with it.

                                                                                    1. re: kscooley

                                                                                      If you bought the cheap stuff, this is a great way to use it ('cause it sure wasn't working when I tried to cook it up with some scrambled eggs). If you got the good stuff, though, there are a ton of great things you can do with it.

                                                                                      1. re: BananaBirkLarsen

                                                                                        Guess I'm a wimp....I buy chicken chorizo at Sprouts since I don't eat pork. I don't know how much healthier the chicken chorizo is, but I know it isn't fatty.

                                                                                        1. re: Barbara76137

                                                                                          But, but... what is chorizo without the fat??? :/

                                                                                    2. re: inaplasticcup

                                                                                      Quite well, as long as I didn't read the ingredient list too carefully (chock full of salivary glands and lymph nodes!) I ended up doing my lime vinaigrette without any chorizo, and just used it all as a bacon-replacement in my lentils. Added a bit of onion, garlic and red bell pepper, and a touch of cumin and it was delicious. I never would have guessed that lymph nodes would be so tasty.

                                                                                  2. We attended a play tonight and had delicious moules and po'boys out, but, upon coming home to not one but *two* defrosted packages of ground meat, I had to cook something.

                                                                                    So it's meatloaf made from equal parts ground pork and ground beef (intended for dan dan noodles and picadillo, respectively). Far less glamorous than their original purposes, but hopefully good nonetheless.
                                                                                    This will make nice lunches for tomorrow and over the weekend.

                                                                                    Next week, we'd better eat in more!

                                                                                    2 Replies
                                                                                    1. re: ChristinaMason

                                                                                      The meatloaf was excellent (very close to Proudhomme's recipe), so it all worked out.

                                                                                      1. re: ChristinaMason

                                                                                        It's crazy how the dining out tab adds up, isn't it, CM?

                                                                                        I want moules now...

                                                                                      2. for the oldster's dinner tomorrow... Tortilla de Papa... WITH BACON! might have to be taking a couple pieces of this home for us.

                                                                                         
                                                                                        7 Replies
                                                                                        1. re: mariacarmen

                                                                                          Sounds great! My family usually pairs tortilla with picadillo when we have it for dinner, but there's always room for bacon.

                                                                                          1. re: mariacarmen

                                                                                            Lucky, lucky oldster, I'm drooling into my keyboard. You had BEST be taking some home with you, it won't freeze after all....

                                                                                            1. re: mariacarmen

                                                                                              Taters and bacon. <drools>

                                                                                              1. re: mariacarmen

                                                                                                I am NOT letting my husband see that, mc; he might begin stalking you. He would definitely throw me over for some of that. Good thing you are already taken ; )

                                                                                                1. re: mariacarmen

                                                                                                  Oh my goodness, I would like to attack that with a fork right now. So perfectly held together too, MC!
                                                                                                  I want some carbs and bacon...

                                                                                                  1. re: mariacarmen

                                                                                                    thanks all!
                                                                                                    NCW, your hubby is safe - i am definitely taken! ( :
                                                                                                    rabaja - it was like breakfast in a moist delish disk. i actually put in minced garlic and some grated parm, which i'd never done before. really good. bacon was new too. tortilla de papa is something i can eat any day.

                                                                                                    1. re: mariacarmen

                                                                                                      This is one of the few times I want a LIKE button on Chowhound - that looks absolutely lovely, mc! Oldster AND you and Mr. mc are going to be noshing well!

                                                                                                    2. It's a no cook dinner tonight. We've been to a food festival this afternoon and come home with loads of "stuff". There's a pork pie. Some Welsh cheeses. A couple of slices of ham. Assorted seafood - brown shrimps, scallops, a dressed crab. On the way home, we stopped at the supermarket and bought crusty bread, coleslaw and tomatoes. The cupboards are full of pickled onions and chutnies.

                                                                                                      Some or all of this will find its way onto the dinner table.

                                                                                                      For "afters", I've got figs to bake and drizzle with honey and scatter with chopped almonds.

                                                                                                      Happy weekend

                                                                                                      7 Replies
                                                                                                      1. re: Harters

                                                                                                        Mmmm. What time did you say? ;)

                                                                                                        1. re: Harters

                                                                                                          Must make those figs. Wowzah.

                                                                                                          1. re: Harters

                                                                                                            This is right up my proverbial alley.

                                                                                                            1. re: Harters

                                                                                                              In the end , we left the seafood in the fridge but everything else came out. Both cheeses we had were new to us and were absolute stunners - a Welsh cheddar was sharp yet creamy and thae Sykes Fell ewe's milk (from the next county to us) was mild with just a hint of bitter aftertaste. One of those meals where everything depends on the quality of the ingredients. Just fab.

                                                                                                              1. re: Harters

                                                                                                                Oh, those figs sound excellent! Need to get some figs now...

                                                                                                                1. re: Harters

                                                                                                                  I want to go to a food festival with Harters and the Mrs. Especially 'cause it means I'd be across the pond with Harters and the Mrs. enjoying their company at the food festival!

                                                                                                                  1. re: LindaWhit

                                                                                                                    Awwww. Thank you so much.

                                                                                                                    (....wipes away slight moisture around eye....)

                                                                                                                2. Company tonight, a coworker of the mr.'s and his wife. I have some great looking ham steaks, with some haricots verts and potatoes Anna on the side. I'm thinking I need something to dress up the ham, though... any thoughts?

                                                                                                                  4 Replies
                                                                                                                  1. re: alliegator

                                                                                                                    Might be too rich with the potatoes Anna but you can mix mustard (I use both whole grain and Dijon) and mayo and spread it on the ham and broil until it gets bubbly and brown in places. Or you could make some gingered applesauce to go alongside. Or you could decide not to gild the lily! I think a nice ham steak is in my near future.... I used to be able to buy sublime ones from Korubuta (sp?) pork but the store stopped carrying them. :(

                                                                                                                    1. re: GretchenS

                                                                                                                      Oooh, I love that idea for the ham! I've decided not to guild the lily for tonight, but my next ham steak will be done that way.

                                                                                                                    2. re: alliegator

                                                                                                                      Just as a point of interest, celeriac Anna is one of my favourite uses for that particular root.

                                                                                                                      1. re: megjp

                                                                                                                        +1 on the celeriac Anna. The richness makes it ideal with one of the "softer" tasting meats like rabbit or lamb.

                                                                                                                    3. Pork tenderloin tonight. It's not really my thing, as I haven't cooked one since, oh, 2004 or so...the new boyfriend is making it for me and it's been sitting in a mustard rub for two days.
                                                                                                                      Sides are spinach and some dish I offered to contribute...no idea what that will be. I doubt my usual bulgur will go over so well, and I'm really tempted to make a potato gratin. Maybe with bacon and caramelised onions, now that I've seen Mariacarmen's tortilla photo...I have cream in the house and I am still trying to woo him a bit, so this seems like a smart move.
                                                                                                                      A bowl of steamed bulgur or ooey, gooey potatoes with bacon and cream? Yeah, lemme go get out my mandolin.

                                                                                                                      8 Replies
                                                                                                                      1. re: rabaja

                                                                                                                        Too funny! I don't think you ever answered on the last WFD thread whether this is the Italian new (but gone awhile) boyfriend or a newer new boyfriend. A great many of us wanted to know.... :)

                                                                                                                        1. re: GretchenS

                                                                                                                          Woops, I forgot anyone asked! Definitely not the Italian (you don't get to treat me poorly, insist on "light" food and tell me my drink of choice (a martini) is a "man's drink" and expect much of a future with me. Which he clearly didn't want either, but thank you Universe for showing me the way!).

                                                                                                                          The new guy is lovely. He hails from the East Coast and is like-minded in his pursuits and dreams. And he likes to cook, and eat!

                                                                                                                          Tomorrow we are getting pizza from the city (Tommaso's) and I have a couple of NY steaks dry aging in the fridge for Sunday Supper. When I realized he was up for planning meals and talking about our weekends in terms of food and drink we could enjoy together I knew I'd lucked out.

                                                                                                                          Thanks for asking!

                                                                                                                          1. re: rabaja

                                                                                                                            Wow, you found yourself a Hound -- woo hoo! It is only our kind who think it is OK to be talking about the next meal (or two) while consuming the one in front of us. ;) Talking about the weekend in terms of food and drink is the ONLY way to go.... Have a great one!

                                                                                                                            1. re: rabaja

                                                                                                                              He shamed us our drink after he asked for 'light' food? He was clearly outmatched, rabaja. Happy that you're happy. :)

                                                                                                                              1. re: rabaja

                                                                                                                                I'm so glad you are with someone better suited, rabaja. What goober thinks he can tell you what to drink??? :P

                                                                                                                                1. re: rabaja

                                                                                                                                  Man's drink? Seriously? Ice cold martini's are a fav of mine and last time I checked I most definitely DID NOT have any extra moving parts in my jeans. As a matter of fact, my first martini was offered to me by a delightful Johnnie Carson look-a-like. He was a charming man, retired Air Force Colonel and a perfect gentleman. (Much older than me.)

                                                                                                                                  Glad you've moved on and found a foodie rabaja. I'll order two martinis for us to toast, with extra olives in mine please.

                                                                                                                                  1. re: rabaja

                                                                                                                                    East Coast people are REALLY nice, yaknow! :-) Glad the new guy is working out so well, rabaja! You definitely lucked out with a guy who enjoys food and drink as much as you do - good luck to you.

                                                                                                                                    As for the Italian guy? Yeah, that's a definite kick to the curb guy. Glad you did so. A martini is a "man's drink"???? Ummm, has he been in a bar recently? LOL

                                                                                                                                2. re: rabaja

                                                                                                                                  rabaja, i hope you opted for ooey, gooey, like your heart!!

                                                                                                                                  i love that you found yourself a guy who has the gusto for food. so much fun. enjoy your weekend!

                                                                                                                                3. I have three nights solo without my husband and son. Do I have leftover spaghetti and meatballs tonight, make something else or just order take-out. I can't decide and I suppose I need to get inspired to cook. What about all those cookbooks I own, hah? What about that? I guess I should go look in some :).

                                                                                                                                  1. Poker night @casa lingua, so the kitchen will stay cold. We have a gorgeous ciabatta, tho, and an assortment of cheeses and a truffled paté, as well as some hummus.

                                                                                                                                    Likely, we'll order in pizza or Thai. Hope I win tonight!

                                                                                                                                    3 Replies
                                                                                                                                    1. re: linguafood

                                                                                                                                      truffled paté... oh, been awhile....
                                                                                                                                      maybe i can talk the bf into us having a snacky dinner tonight, ala linguafood and Harters....

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Maybe we can talk lingua into sending us some truffled paté...

                                                                                                                                        1. re: inaplasticcup

                                                                                                                                          Sorry that Wegmans is east coast only. That's where I get mine.

                                                                                                                                    2. Too many days of take-out, and a long day of running around have me craving simple and light, but comforting. We have a movie or two to watch, and I thought a couch picnic would suit the night. A big bowl of wilted spinach dip (sauteed onions, garlic, wilted spinach, greek yogurt, and lemon juice), and another bowl of a roasted sweet potato puree (seasoned with aleppo pepper and sea salt). We have some decent olives, the obligatory hummus, and toasted pita triangles, gin, and plenty of cozy blankets and candles.

                                                                                                                                      And I am so glad I finally gave in to Linda's love of Aleppo. I researched it after I got back from Spice House, and this article had me even happier that I remembered to finally grab a jar of it : http://www.nytimes.com/2000/02/16/sty...

                                                                                                                                      4 Replies
                                                                                                                                      1. re: onceadaylily

                                                                                                                                        I love the sound of your couch picnic, Lily. Going to have remember this once it turns cold here.

                                                                                                                                        1. re: rabaja

                                                                                                                                          +1 on the term *couch picnic* :)

                                                                                                                                          1. re: inaplasticcup

                                                                                                                                            It was a nice little meal, guys. Especially since we chose two long movies (Bridesmaids, and The King's Speech), and letting my hands play with food helped me stay put on the couch, and not annoy the boyfriend by jumping up every thirty minutes.

                                                                                                                                        2. re: onceadaylily

                                                                                                                                          Woo hoooooooo! I'm glad you got some Aleppo, oadl, and enjoy it as much as I do. That's a very good article about it - describes its effect on food very well. I was just at Penzeys last weekend and picked up another big bag of it to refill my spice jar from them.

                                                                                                                                          And I love your couch picnic terminology. What a wonderful meal to have while cozying it up and watching movies!

                                                                                                                                        3. Beef short ribs tonight. They are braising currently and will be served with either roasted small yellow potatoes or a butternut squash I just cubed up.

                                                                                                                                          1. we have chicken defrosting but i couldn't tell this morning if it was thighs or breasts, so not sure what we'll do with it. all this talk about capers, tho..... i'm still on the kimchi kick, too... choices, choices...

                                                                                                                                            just found out i may have to stay late at work. grrrrrrrrrrrrrrrrrr....... may end up being take-out pizza. because i really wanted to cook that chicken myself!

                                                                                                                                            2 Replies
                                                                                                                                            1. re: mariacarmen

                                                                                                                                              I can't tell you how glad I am that someone else admits to defrosting something they're unsure of.. I always felt unfoodly being like "hey let's have this um.. yeah let's see what this is later!" upon pulling something out of the freezer.

                                                                                                                                              1. re: megjp

                                                                                                                                                oh yes - mystery packets and/or brown gloop (ala Harters) is a regular phenomenon at our house.

                                                                                                                                            2. The weekend menu is andouille sausage with red beans and rice, a beef stew made with a nutty brown ale, sourdough bread, a pot of chili, and a batch of oatmeal scotchies.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: vafarmwife

                                                                                                                                                Three of my favorite meals. Enjoy, lady.

                                                                                                                                                1. re: vafarmwife

                                                                                                                                                  Seriously agree with oadl - ALL sounds wonderful, vafarmwife - enjoy!

                                                                                                                                                  1. re: vafarmwife

                                                                                                                                                    I would *love* to hear how you make those oatmeal scotchies. Just the name is killing me! Mmm. Recipe, please?

                                                                                                                                                  2. 'Twas lunch, but still in fridge cleanout mode, I made Whack Stroganoff - pig not beef (I think I saw this idea earlier this week here), yogurt not sour cream, beer not wine, pasilla not paprika, and angel hair not egg noodles...

                                                                                                                                                    Sweet roasted onions and red peppers on the side. Cheap beer to wash it down. :)

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    1. Threw together a cast-iron skillet creation for two, consisting of two chicken leg&thighs, basmati rice, diced tomatoes, homemade salsa, and some sliced onions. Serving it with a big green salad with honey dijon dressing.

                                                                                                                                                      5 Replies
                                                                                                                                                      1. re: operagirl

                                                                                                                                                        OG, you've been missed! Nice meal to return with. :)

                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                          Aw thanks! Been doing lots of travel to Vancouver, Santa Barbara, and beyondddd. Nice to return to my kitchen for a comforting Sabbath meal.

                                                                                                                                                          1. re: inaplasticcup

                                                                                                                                                            Now all I can think of is Phantom of the Opera, since he signed his notes "OG". LOL

                                                                                                                                                            1. re: kscooley

                                                                                                                                                              Well, OperaGirl could probably sing the part of Christine with ease, so I don't think the connection is much of a stretch!

                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                The closest I've ever come to the role of Christine was singing the duet "Time To Say Goodbye" (popularized by Miz Brightman herself) at a charity gala! Schmaltzy, guilty-pleasure singing at its best.

                                                                                                                                                                Aand, to stay on topic -- last night's dinner was peeled, seeded, and diced opo squash, sauteed with olive oil, chopped garlic, onions, soy sauce, and sesame oil. Big green salad on the side as usual, tossed with fig balsamic dressing. A nice, vegetable-heavy meal to make up for a weekend of sushi and Mexican food.

                                                                                                                                                        2. Kielbasa braised in a bit of nearly-too-sweet-to-drink natural apple juice. Sauerkraut. Mustard. Bread and butter. Tomato slices. Wine.

                                                                                                                                                          1. Upcoming - a full Saturday night three-courser.

                                                                                                                                                            To start, the dressed crab that we bought yesterday at the food fair. I think this'll be crab on toast - spreading the bread with the brown meat, adding a little shredded lettuce, and topping that with the white meat.

                                                                                                                                                            For the main course - "Baker's Oven Mutton" from Hugh Fearnley-Whittingstall's River Cottage Meat Book (2004). It's a book light on recipes but packed with loads of stuff about sourcing, how to cook particular cuts of meat and so on - I wouldn't want to be without it for the advice alone. Anyway, we've no mutton or, even, hogget so we're doing this with lamb. Basically, you give the lamb shoulder 30 minutes at a high heat, then add onions, potato, garlic, white wine and stock and cook it for about 3 hours. After that, the meat comes out to rest, the heat goes back up to crisp the potatoes. There'll be steamed purple sprouting broccoli contributing to the 5 a day.

                                                                                                                                                            And, for "afters", clootie dumpling (bought when we in Scotland in the summer). With custard.

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: Harters

                                                                                                                                                              Sounds absolutely fab. Is the clootie pud in a tin? Do you boil it? Haven't thought about those in a million years, my great-aunt used to make the occasional pud of that sort.

                                                                                                                                                              1. re: buttertart

                                                                                                                                                                Nah. This is "modern traditional" :-0

                                                                                                                                                                Wrapped in plastic and cloth which you pierce several times and then nuke for a minute in the microwave.

                                                                                                                                                                1. re: Harters

                                                                                                                                                                  Love it. Clooties in the MW!

                                                                                                                                                              2. re: Harters

                                                                                                                                                                Sounds like a wonderful lamb dinner, Harters!

                                                                                                                                                              3. The word went out yesterday afternoon: 'Pssst, The Shrimp Lady will be on her regular corner Saturday. Keep it to yourself." She always has freshly caught shrimp about the size of dolphins, very sweet and meaty. So it's shrimp wrapped in bacon and grilled, served over Spanish rice. Maybe I'll grill some romaine hearts while I'm at it.

                                                                                                                                                                6 Replies
                                                                                                                                                                1. re: mandycat

                                                                                                                                                                  I want a shrimp lady.

                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                    I want a "Harters" to make "Baker's Oven Mutton" for me. 8 )

                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                      Even though I've been cooking since shortly after fire was discovered, it's only been since we moved back to Florida five months ago that I've learned the correct way to clean shrimp without reducing them to crustacean mush. So I can buy them the way you're supposed to: in the shell and heads on.

                                                                                                                                                                      I still can't look them in their beady little black eyes.

                                                                                                                                                                    2. re: mandycat

                                                                                                                                                                      I want a Shrimp Lady. AND a Harters to make Baker's Oven Mutton. :-)

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Don't get greedy now, LW...

                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                          If you don't ask, you don't get. :-)

                                                                                                                                                                    3. At this very early moment, I am leaning toward a recipe for pumpkin gnocchi I picked up on the home cooking board (supplied by Adrienne) earlier in the week. The recipe calls for sage butter, but I might mix the chopped sage into the ricotta, and then top the gnocchi with brown butter. Roasted vegetables (onion, sweet potato, and carrot) and spinach salad to go with. Pretty flakes of Aleppo pepper just might go in the gnocchi and on the vegetables. That stuff is addicting. (It made some damn fine deviled eggs, guys.)

                                                                                                                                                                      Of course, today is supposed to be sunny and warm, not really gnocchi weather. And the boy has a cold, and is having a hard time tasting anything. I might wait on the gnocchi until the air chills and the boy can enjoy his meals with a little more gusto. If I wait, it'll be baked tofu sandwiches with lots of sauteed peppers and onions, and a batch of mashed potatoes with onions and basil that cropped up in conjunction with COTM. http://www.publicradio.org/columns/sp...

                                                                                                                                                                      6 Replies
                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        Pumpkin gnocchi w/sage--be still my heart and temperatures be damned. (But I guess it would be cruel to serve it to the boy if he can't taste.)

                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          He slapped a veto on the gnocchi. He wants a tofu sandwich and mashed potatoes. He's sick, and wants comfort food, so I will comply. He also pointed out that he doesn't care for pumpkin, only 'pumpkin-flavored' things. I will break it to him gently tomorrow that we are having the gnocchi for dinner.

                                                                                                                                                                          Because, I am sorry, but a pumpkin scone isn't 'pumpkin-flavored'. There is actual pumpkin in that thing. He eats another woman's scones, he can eat my gnocchi. Or hit up a drive-thru. .

                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                            Tell him to stop complaining and start eating, or cook for himself. :-P

                                                                                                                                                                            Gotta recipe for that gnocchi?

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              Trust me, Christina, I'm tempted to when his squash squeamishness appears to be so selective. But he did love the gnocchi--we both did. It tastes like Thanksgiving. And this recipe is dead simple, and comes together pretty fast to boot: http://chowhound.chow.com/topics/8055...

                                                                                                                                                                              The changes I made were to add the sage directly to the ricotta, along with some Aleppo pepper, and onion salt instead of regular (The Spice House makes a fantastic onion salt). I wound up topping it with buttery sauteed mushrooms, garlic, shallots, fresh basil, and parmesan. And mind the baking time; I served us both, and then stuck the rest back into the oven to keep warm, and it dried out a wee bit. Which I knew it would. I did it anyway. I don't know why. ;)

                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                Sounds delish!

                                                                                                                                                                                1. re: onceadaylily

                                                                                                                                                                                  That sounds heavenly, esp. w/mushrooms.

                                                                                                                                                                        2. freezer surprise turned out to be thighs, so instead of capers (i know, i'm not following the program!), i'm doing a thai coconut thing. i can't remember if i got the recipe from here - super easy but sounds great - coconut milk, ton of garlic, cilantro stems, fish sauce - marinade for hours and then grill - i'll be broiling. some bok choy on the side, or maybe some other veg.... rice, natch.

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Hmm, I think punishment for lack of caper use should be beatings with a wet noodle.

                                                                                                                                                                            1. re: kscooley

                                                                                                                                                                              i actually have capers too! but i just thought those would be better served with chicken breast, not chicken thighs....

                                                                                                                                                                          2. Doing a standby of mine today of chicken roasted over a bed of potatoes. Today's planned variation was to be the addition of lemons and olives to the potatoes, but an unexpected bloody Mary emergency threatened my plans. I had only one lemon when the need for some pre-game drinks came up. I only had the one lemon, so I actually squeezed the juice into the drinks but kept the mangled wedges for my dinner dish. Wish me luck!

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Terrie H.

                                                                                                                                                                              bloody mary emergency - hope everyone's ok! ( :

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Really, really ok. ;)))

                                                                                                                                                                            2. Well -- I ended up winning a whopping $67 yesterday at our poker game, so went to Wegmans hoping for some decadent treats... perhaps their lobster salad. But no such luck.

                                                                                                                                                                              Instead, I got a 1/2 lb. of squid tubes that will be turned into calamari (just dusted w/some cornstarch, s&p, maybe creole seasoning), briefly fried, then eaten immediately with a squeeze of lemon.

                                                                                                                                                                              Main course is the splurge: dry-aged rib-eye which will be grilled. I was tempted to make a nice compound butter, but think that the meat should speak for itself. So nuttin' but salt & pepper, some sautéed shiitake with just a sploosh of light cream & cognac as a topping.

                                                                                                                                                                              Side is butter, romaine & iceberg (!) lettuce with baby romas & orange grape tomatoes with homemade blue cheese dressing (buttermilk blue cheese, yogurt, mayo, white wine vinegar, salt & fresh ground pepper). Just bought myself a new blender and it's perfect for that.

                                                                                                                                                                              Special dessert also courtesy of Wegmans - a blueberry mousse pie slice.

                                                                                                                                                                              10 Replies
                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                Wow!!!

                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                  Double Wow!

                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                  congrats on the win, and a better use of winnings I've never heard. sounds like a perfect dinner.

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    That calamari is speaking to me. Another one on the to-do!

                                                                                                                                                                                    1. re: inaplasticcup

                                                                                                                                                                                      Meh. The tube rings came out all floppy-like. Funny, the calamari haven't come out as perfectly as the first ever time I made them.

                                                                                                                                                                                      I have to admit, I probably didn't have enough oil to shallow-fry, and may have overcrowded the pot, too. What an AMATEUR! Dang. Also, half a pound of squid? *Plenty* for an appetizer.

                                                                                                                                                                                      Anywhos. The dry aged rib-eyes were fantastic and made more than up for the squid's floppiness. Shiitake were bathed in a bit of soy sauce & balsamic, no cream. Blue cheese dressing was lovely.

                                                                                                                                                                                      Diet now.

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Your dinner sounds great to me, even with floppy squid. I'd be happy. Heck, I'd even bring my own place setting!

                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                          Haha. We do have enough stuff for 8-10 folks. Though I would NOT be making calamari for that many. It's a bit of a pain.

                                                                                                                                                                                          Sorry you've missed the plates thread. That was a fun one. Tho likely not as much fun as cooking in Tuscany '-)

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            Did read the thread, obviously. Thought you were a very good sport about it.

                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                      Definitely a win-at-poker-worthy meal!

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        yeah, that sounds pretty dang ideal. i'll take my steak sauce on the side, please.

                                                                                                                                                                                      2. Indian tonight hurrah! Pork chops vindaloo (Julie Sahni, the easy book) and potatoes the size of small walnuts with black mustard seed, cumin, and turmeric (unless I see a more interesting recipe). Veg? Dunno. My cucumbers have probably deliquesced. Some manner of salad, maybe. Or the carrot and cabbage thing from Madhur Jaffrey's Indian Cooking.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                          Those potatoes sound great.... roasted?

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            Pan-roasted. Baby Yukon Golds from our farmer's market (only one farmer) which ends next week dammit!!!

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              Nice dinner, but I should either have cooked 4 chops (per the recipe) or not used the full amount of spices for only 2. I often do that with Jaffrey's recipes, but this was too. Also too much clove. (Recipe is from An Introduction to Indian Cooking, a nice little book).

                                                                                                                                                                                              Spuds were terrific - ate them with some not terrific Cabot "Greek" 2% yogurt, of which its best point is that it reminds me of the Berkeley Co-op lowfat yogurt of yore. NOT thick or mild enough to be called Greek, That'll teach me to go for the stuff on sale (is however surprising because Cabot products are usually quite good).

                                                                                                                                                                                              Veg was an improvised coleslaw, cabbage, red Serrano, green onion, cilantro, salt (lots of salt), about 1/4 tsp turmeric, and Kimlan rice vinegar. Cut the richness of the pork nicely.

                                                                                                                                                                                              Dessert was lazing on the couch with the discomfiting and thought-provoking movie "District 9". Well worth seeing.

                                                                                                                                                                                        2. I changed my mind about a weekend dinner at the eleventh hour after a nap, as I'm wont to do. I found some golden beets at market, so I made this soup that I already love: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                          I also fried up some Turkish-ish meatballs in my grill pan, loosely based on this recipe: http://www.girleatscity.com/2011/08/c... (and by loosely, I mean [turkey] meat + quinoa + similar spicing :

                                                                                                                                                                                          )

                                                                                                                                                                                          Finally, I did follow through on making Smitten Kitchen's 'best baked spinach' as planned -- I used ground almonds for the topping instead of breadcrumbs, and made a half-batch.

                                                                                                                                                                                          Finished by a buttery flaky mini-roll, I'm completely satisfied.

                                                                                                                                                                                          1. Dinner was the blended coconut/garlic/cilantro stem/fish sauce marinated chicken, broiled, which turned out quite good. tender and juicy, crispy skinned, the fish sauce flavored the chicken all the way through - no salt is called for and it sure didn't need it. the fish sauce smelled so strongly, actually (it's a quarter cup) while it was cooking that i was afraid it would be overpowering, but it was completely mellow. the recipe suggests serving it with sweet chili sauce, which i did - i had forgotten how much i love that stuff. alongside i made jasmine rice with cilantro, a ton of chopped scallions, smashed garlic, toasted coconut flakes and slivered almonds. also, green beans stir-fried in a little bacon love left over from breakfast, with thinly sliced garlic. and last but certainly not least, steamed and chilled baby bok choy drizzled with a mixture of dark soy, minced fresh ginger and rice wine, with a dash of sugar thrown in.

                                                                                                                                                                                            Dinner for Monday has been in the crockpot since noon today (i'm out for dinner tomorrow night, the boy will manage with leftovers) - beef shanks with 1/2 bottle of Rabbit Ridge cabernet, a ton of fresh rosemary, quartered onions, about 15 cloves of garlic, chopped parsley, two tbls. of TJ dijon, s&p, and a dash of worcestershire. i've got a head of cauliflower i'll roast with some type of rub. why i think it's time for a wintery meal like that is beyond me: it's 75 degrees in San Francisco right now. maybe fall will arrive by Monday.

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              OMG, mc. That sounds sooooo good. I love that idea for the chicken. Another one! You guys are such a great source for inspiration.

                                                                                                                                                                                              1. re: inaplasticcup

                                                                                                                                                                                                thx! it was sooo easy... i've been trying to post a pic but my phone is being petulant today.

                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                  http://chowhound.chow.com/topics/8129...
                                                                                                                                                                                                  here's where i got the recipe, from letsindulge. i can't figure out how to do that thing where you link and the post comes up just to the right spot, not the whole thread.... but it's not a long thread.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    You click 'permalink' on the post you want to highlight (it changes the url), and then you copy and paste that new url into your post.

                                                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                                                      oh, i actually did it!

                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                  *drool*

                                                                                                                                                                                                  I especially like the addition of coconut in your rice.

                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                    i didn't realize that the coconut flakes were sweetened or i wouldn't have bought them, but they worked really well in the rice, and with the chicken.

                                                                                                                                                                                                3. OK, this one is Thai. Well, Thai-ish.

                                                                                                                                                                                                  So, you whizz in the processor some shallots, a red chili, ginger and lime zest. Then fry it for a couple of minutes. This gloop gets tucked under the skin of a couple of chicken breasts which are roasted.

                                                                                                                                                                                                  You make a salad of apple and mango, cut into matchsticks, mint, coriander and chopped spring onions. This gets dressed with fish sauce, sugar, ginger and most of the juice of the lime.

                                                                                                                                                                                                  When the chicken's cooked you take it out of the roasting pan to rest, and spoon off any excess fat. Fish sauce and the remaining lime juice go in, to deglaze the pan, along with some chopped coriander and chilli. This gets drizzled over the chicken.

                                                                                                                                                                                                  Recipe suggests rice as a carb.

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    All sounds good, but that salad sounds spectacular. I can't wait to try it next time I do a curry.

                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      Oh my, Harters! That sounds fantastic. How was the chicken? The slaw?

                                                                                                                                                                                                      Please share a link with the recipes, if you have one.

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Chicken was good. The salad had good texture (and would have been better if the mango had been a little less ripe) but I think it would have benefitted by some red chilli along the lines of a som tum salad.

                                                                                                                                                                                                        No recipe link, I'm afraid.

                                                                                                                                                                                                    2. OK, two weekends in a row I'm down for the count? Friday night was out at my favorite Spanish tapas restaurant with my beau and a good friend of mine - Garlic Shrimp, Patatas Bravas (deep-fried potatoes w/ tomato sauce & aioli), grilled Chorizo, Polo a la Miel (garlicky chicken with honey & mustard), and Lomo de Buey a las Frutas (beef tenderloin w/dried fruit in a cream-brandy sauce) were the tapas - the patatas and lomo de buey were for the beau as I also ordered seafood Paella for my friend and me (he doesn't eat seafood). Sangria and Cuarenta y Tres rounded out the meal. A wonderful time (albeit a bit noisy in the bar).

                                                                                                                                                                                                      However....I then woke up at 4 a.m. with a blinding sinus headache (at least that's what I'm calling it). I was *supposed* to have gone to CT on Saturday for a big girls' sleepover, and potentially go to Mohegan Sun (which they ended up doing) but no way was I going to be able to tolerate noise of 5 adult women partying and the sounds of a casino.

                                                                                                                                                                                                      Then what for dinner since I hadn't planned it? Something comforting...hamburger stroganoff! A recipe from one of those old General Mills recipe cards that came in a hard plastic lime green box - it's a go-to when I want something quick and easy and comforting. Took out some ground beef from the freezer and took a long nap after I got home from the hairdresser's (the *only* thing I did outside the house yesterday).

                                                                                                                                                                                                      Annnnnnd when I went to make it - no cream of mushroom soup to be found hiding in my food boxes. (Yes, I know, I know - but it's the ONLY thing I use it for! So sue me!) Damn - I had really wanted the stroganoff! So then I thought spaghetti and meat sauce? Wasn't in the mood. Then CHILI popped into my mind. Works - I had all the necessary ingredients - plus I took out another pound of meat, did a quick defrost in the microwave, and made enough to give to Mom should she want some for her meals.

                                                                                                                                                                                                      I ate late, serving it over elbow noodles as my late stepfather always did, and topped with some grated Dubliner cheese and dolloped with sour cream. It worked for me. Watched episodes of American Picker on the History Channel (LOVE that show!) and realized when I was nodding off I needed to get upstairs and get more sleep. More sinus meds and Advil taken in the hopes I'd be OK in the a.m.

                                                                                                                                                                                                      And I'm almost OK. Tired, but *almost* headache-free. :::fingers crossed::: I think it'll be pork chops for dinner tonight, but haven't rummaged through the freezer yet to see what strikes me as something I want.

                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        "Sangria and Cuarenta y Tres rounded out the meal. ........a blinding sinus headache (at least that's what I'm calling it)."

                                                                                                                                                                                                        I believe most of us would call this a hangover. :-0

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          :-P Believe me, dear Harters - I *know* a hangover when I have one. This sir, was no hangover. :-)

                                                                                                                                                                                                          ETA: I'm sounding like Lloyd Bentsen:

                                                                                                                                                                                                          I have served Sangria and Cuarenta y Tres.
                                                                                                                                                                                                          I *know* Sangria and Cuarenta y Tres.
                                                                                                                                                                                                          Sangria and Cuarenta y Tres are friends of mine.
                                                                                                                                                                                                          This sir, was no Sangria and Cuarenta y Tres hangover!

                                                                                                                                                                                                          :-)

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Is that like "Ask not what your sangria can do for you, but what you can do for your sangria"?

                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              Exactly! LOL

                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                          OK, figured out what I'm making: Tonight will be pork chops - I'm making a variation of a chicken dish in curried rice that I've made in the past. This will use up more of the unpasteurized apple cider I have (I think I'll use *all* apple cider instead of combining with water). I'll sprinkle the chops with a bit of Aleppo pepper to give them some oomph. Peas alongside.

                                                                                                                                                                                                          Apple Cider Pork Chops & Rice

                                                                                                                                                                                                          2 pork center loin chops
                                                                                                                                                                                                          salt and freshly ground black pepper -- to taste (will use Aleppo pepper)
                                                                                                                                                                                                          1 tsp dried thyme -- divided
                                                                                                                                                                                                          1/2 Tbsp olive oil
                                                                                                                                                                                                          1 cup apple cider
                                                                                                                                                                                                          1 cup water (will use all apple cider)
                                                                                                                                                                                                          1 cup rice
                                                                                                                                                                                                          1 Tbsp chopped parsley

                                                                                                                                                                                                          Heat olive oil in nonstick saute pan with a cover until hot. Sprinkle salt, pepper and a half teaspoon of the dried thyme over pork chops and brown for a couple minutes on each side. Remove from pan.

                                                                                                                                                                                                          Pour apple cider, water, and rice into saute pan and stir. Add pork chops back into pan, nestling them into the rice mixture. Sprinkle remaining dried thyme into the rice/apple cider mixture, turn heat down to simmer, and cover. Cook for 20-25 minutes, or until liquid is almost gone and rice looks dry on top.

                                                                                                                                                                                                          Remove from heat; let sit for 5 minutes. Fluff rice, and serve pork chop over rice sprinkled with parsley.

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            I'm sure I must have asked this sometime before, but have forgotten.

                                                                                                                                                                                                            And that's is there a difference between apple cider and apple juice? I ask this because in the UK, cider is always an alcoholic drink (and apple juice never is) but, I think, in America you have alcoholic cider, non-alcoholic cider and juice.

                                                                                                                                                                                                            Nice dinner, btw.

                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              Absolutely a difference, Harters. There are two kinds of apple cider - pasteurized (sold in supermarkets) and unpasteurized, a blend of various apples squeezed in a press at the orchard. The naturally occurring yeasts aren't killed in pasteurization, so the cider can begin to ferment with those yeasts. When it ferments, we call it hard cider here in the U.S. Which is what I think you just call cider in the U.K.

                                                                                                                                                                                                              Apple juice is filtered and seems to have pectin and starch removed, leaving a very clear apple-flavored colored liquid. Apple cider is usually cloudy - and can be a color from dark brown to light brown.

                                                                                                                                                                                                              I much prefer the unpasteurized - what you buy in the stupidmarkets tastes "dead" to me...and it is. It doesn't have the same "sparkly" flavor, if that makes sense.

                                                                                                                                                                                                              http://en.wikipedia.org/wiki/Apple_ci...

                                                                                                                                                                                                              And if anyone has any corrections about the differentiation between the U.S. ciders and the U.K. cider, please correct me! :-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                And non-pasteurized will go a little fizzy in the fridge after a while and be very lightly alcoholic - nice then too.

                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  Oh yes. That's what I have in my fridge right now - about half of a half gallon. Otherwise know as a quart. :-)

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Yum. The cider at my farmer's market is too sweet. Want the oldschool tart 'n' tangy stuff.

                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                  Yep, UK "cider" seems to be the same as American "hard cider" - fermented apple juice and, therefore alcoholic. Usually about the same alcoholic strength as beer (and , often, stronger) - can only be sold to folk aged 18+.

                                                                                                                                                                                                                  Here, the non-alcoholic stuff may be clear or cloudy depending on producer. Cloudy always seem to be better. It's one of my regular drinks of choice at home (I don't do alcohol these days). I tend to buy at farmers markets and farm shops where it usually says which varieties of apple it's made from. Bit like wine, the best are single variety juices rather than blends.

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    One of my favorite memories of a trip to London (and surroundings) for 4 weeks was a visit to The Cider House -- a small cottage outside of London with a beautiful lawn & three or four different kinds of cider. Lovely.

                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                              Another fan of American Picker!
                                                                                                                                                                                                              Hope the chili w/cheese cure, ahem, whatever it was ailing you.

                                                                                                                                                                                                            3. I do have to say that last night's baked mashed potatoes were outstanding. I wound up adding shallots to the onion mixture, doubled the garlic, tossed in a bit of Aleppo and Rocky Mountain Seasoning, and used some gouda in place of half of the Parmesan. It took a fair amount of restraint to ignore the leftovers while I fixed breakfast. Stupid granola.

                                                                                                                                                                                                              I am excited about tonight's gnocchi, and, better still, so is the boyfriend. I was able to ferret out that he'd only had potato gnocchi once, and hadn't liked it. I rattled off the ingredients for him (pumpkin, ricotta, sage, Aleppo, parmesan and such), and he raised his eyebrows, and said that it sounded delicious. Scouting around this morning I found a rather decadent recipe for a creamy mushroom sauce (I'll cut back here and there to lighten it up a little--there is NO way I'm using a full stick of butter): http://www.marthastewart.com/315126/p...

                                                                                                                                                                                                              I've decided on roasted broccoli, leftover potatoes, and spinach salads to go with, and will bake up another loaf of French bread sometime today. We are supposed to have a thunderstorm tonight, so a bottle of cheap red wine will help illuminate the kitchen, and keep the drear at bay.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                Oh, so *now* the pumpkin gnocchi is in favorable mode and not in veto time-out? Silly man. Your woman is a good cook. Just *eat* what she prepares - you KNOW you'll like it! :-)

                                                                                                                                                                                                                Your entire meal sounds wonderful - the gnocchi and creamy mushroom sauce sounds decadent! Enjoy that Aleppo. :-)

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  I think it was the Aleppo pepper that convinced him. ;)

                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                    LOL! So Aleppo pepper is like Trader Joe's Triple Gingersnaps. :-) Sucks 'em in every time.

                                                                                                                                                                                                              2. The following is a true story:
                                                                                                                                                                                                                Appetizer - Butternut squash and ricotta tart on a bed of zucchini pesto, topped with red onion relish and a drizzling of balsamic reduction.
                                                                                                                                                                                                                Wine - Costa di Nugola, Vermentino, Toscano.
                                                                                                                                                                                                                First course - Lasagne with duck ragout.
                                                                                                                                                                                                                Main Course - Rack of lamb stuffed with pecorino, atop caramelized onion, sundried tomatoes, and pine nuts, with spinach sautéed with garlic.
                                                                                                                                                                                                                AND Osso buco.
                                                                                                                                                                                                                Wine - Podere Giocoli Ideoso, Toscano.
                                                                                                                                                                                                                Dessert - Strawberry gelato in a meringue shell, and chocolate lava cake.
                                                                                                                                                                                                                To drink? An unending assortment of grappas, vin santo, limoncello, sambuca, etc.

                                                                                                                                                                                                                This, sadly, was the last night of our cooking course in Tuscany. And that is where I have been. We all cooked together and learned so much from a wonderful chef/teacher.

                                                                                                                                                                                                                I am still in Italy, cannot attach photos from my iPad, so, more when I return!

                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                                                  HOLY Jaysus, Nightshade! Your entire "last meal" sounds completely decadent, heavenly, and awe-inspiring! Please tell me you have recipes? That lasagna with duck ragout sounds absolutely amazing. I'm not sure I'd make it just for myself, but I still want to drool over the recipe (and pics - can't WAIT to see pics!)

                                                                                                                                                                                                                  Enjoy the rest of your stay in Tuscany, you lucky duck!

                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                    The appetizer alone made me hungry. Welcome back, LN. I'm looking forward to hearing what you've learned.

                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                      Wow. Drool. And *please* to the duck ragout recipe.

                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                        I cannot wait for the pics when you get back, Nightshade. So glad you're having a blast! :)

                                                                                                                                                                                                                        (How could you not????)

                                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                                          If anyone is still reading this old thread, and still wants to see some pics, I've posted some of them here:
                                                                                                                                                                                                                          http://chowhound.chow.com/topics/8155...

                                                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                                                            Gorgeous, all of it. That must have been such a wonderful experience. That kitchen especially caught my attention. And what was that dish in the ninth picture?

                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                              Thanks, OADL, the ninth picture is the one that made you hungry! It's the butternut squash and ricotta tart on a bed of zucchini pesto, topped with red onion relish and a drizzling of balsamic reduction. Like everything else we had, it was delicious!

                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                ohhhhhh... what a dream come true that must have been LN! that tartuffo pic is the one that's doing me in.

                                                                                                                                                                                                                            2. re: L.Nightshade

                                                                                                                                                                                                                              Absolutely stunning, LN! What an experience of a lifetime!

                                                                                                                                                                                                                          2. re: L.Nightshade

                                                                                                                                                                                                                            how utterly fantastic, what a dream to be able to do something like that! in Tuscany! such gorgeous country....hope you had a wonderful time - it sounds like you did.

                                                                                                                                                                                                                          3. Making a pizza brushed with garlic-and-herb-infused olive oil instead of tomato sauce and the topped with goat cheese, crispy pancetta, sauteed maitake and red onion and then topped with my standard 5-cheese blend of pizza cheese.

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                            1. re: BabsW

                                                                                                                                                                                                                              Your pizza sounds heavenly, Babs. I love to do a nice olive oil instead of sauce, and a sprinkling of sea salt (especially on the crust).

                                                                                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                                                                                This is my new favorite pizza. :)

                                                                                                                                                                                                                                I prefer the olive oil to sauce most of the time, too, I also love a nice pesto pizza topped with good mozz and sliced heirloom tomatoes.

                                                                                                                                                                                                                              2. re: BabsW

                                                                                                                                                                                                                                That sounds lovely, Babs. Specially the pancetta and maitakes.

                                                                                                                                                                                                                              3. I'll have to be a good gal tonight. A soft tofu has been sitting in the fridge as a quiet reminder of healthier meals.... so I may make heavenly tofu tonight.

                                                                                                                                                                                                                                Maybe mussels, if they look decent -- in coconut milk or with tomato sauce.... or a shrimp stir-fry. Either way, a little less red meat-y fat might be in order for a change.

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  Well, good gal apparently decided to step out :-D

                                                                                                                                                                                                                                  Instead of tofu, It's stroganoffy pork @casa lingua tonight -- pork tenderloin, button mushrooms, onions, sauté yadda yadda yadda, sploosh of wine blabla some mustard & light cream etc. etc. over extra broad egg noodles.

                                                                                                                                                                                                                                  Side is a salad of Belgian endive & citrus.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    Isn't there a German recipe that's very similar to pork stroganoff? The name is on the tip of my tongue...

                                                                                                                                                                                                                                    ETA: remembered: Geschnetzeltes!

                                                                                                                                                                                                                                    Here's a recipe for anyone who doesn't mind playing with online translators: http://www.chefkoch.de/rezepte/244351...

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Yeah, in order not to step on the AP's (= authenticity police) toes, let's just call it Geschnetzeltes.

                                                                                                                                                                                                                                      Just not Zürcher, as I believe that's *supposed* to be made with veal. Oh vell.

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        braised meat + sour cream = delicious, in any language (although an argument could be made for "not in Hebrew")

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          Looove Geschnetzeltes whatever. Venison is amazing done like that. lingua, do that porky G with some fancypants mushrooms sometime - you could even julienne king oysters and use them. Jane Grigson's "Mushroom Feast" has a recipe for it with wild mushrooms...a staple here since I got the book.

                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                            Funny -- I almost picked up oyster mushrooms. Already had them bagged & weighed.... then decided against them and got button mushrooms, keeping it 'simple'.

                                                                                                                                                                                                                                            The sauce turned out great - instead of wine I used a generous amount of port (we have a better drinking port now so use this one for cooking), some mustard & a sploosh of light cream.

                                                                                                                                                                                                                                            It was a bit sweeter (due to the port) than usual, but delicious nonetheless. My man was happy, I am VERY full.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              oh my that dinner sounds heavenly, whatever you call it. everyone's food here is making me so hungry! heading out to a peruvian place for dinner and the tummy is growling.... doesn't help that the boy is munching down on a pork (leftover from the rosemary balsamic roast i thought we were done with) sandwich.

                                                                                                                                                                                                                                2. It's been a busy week, not as much cooking went on as originally planned, but my curry of a few nights ago came out well, if a little improvisational. I stirred leftover nut-based curry paste into shrimp stock and (light) coconut milk and added to barely sauteed sliced sweet onion and blanched asparagus lengths, shrimp and sea scallops. Served it with jasmine rice.

                                                                                                                                                                                                                                  Friday's dinner was thrown together hurriedly: we had toasts spread w/leftover Strange Flavored Eggplant and topped w/sliced green onion, and two types of dumplings--some shrimp I'd made and froze last month, which got steamed (and fell apart in the process) and some pork-cilantro (bought pre-made and frozen at the Asian market) which got the potsticker treatment. Two dipping sauces--hot mustard and a soy-black vinegar-green onion--to accompany along with steamed asparagus. The store-bought pork dumplings were far superior to the homemade shrimp ones, I'm afraid.

                                                                                                                                                                                                                                  Still trying to decide on tonight. DH keeps reminding me that it must be something that goes well with football. In fact, he says, we may well have to eat in front of the TV so "nothing too complicated." Hmmph.

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                    The curry, such as it was.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                      Oh, how I love when people attach pictures of their food! This curry looks so good. May I have to try this one out. We don't eat nearly enough curry in this house.

                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                        Did you make that nutbased curry paste, ncw? If so, what all was in it?

                                                                                                                                                                                                                                    2. It's either going to left over rabbit stew from last night or chicken merguez sausages with baked potatoes and salad. First time trying chicken merguez..curious to find out how tasty they will be.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: rockability

                                                                                                                                                                                                                                        please do tell, i've never heard of those, only the lamb - which i adore....

                                                                                                                                                                                                                                      2. Medium rare patties, grilled Il Fornaio buns, tomato, red onion, guac, mayo and homemade pickled jalapeños later...

                                                                                                                                                                                                                                        BOIGUHS.

                                                                                                                                                                                                                                        With fries.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                        1. re: inaplasticcup

                                                                                                                                                                                                                                          damn ina, those look so good! your guac expecially!

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Ha! The guac was done brung over by our friend who came over to help us bottle the IPA. And it was tasty. :)

                                                                                                                                                                                                                                          2. re: inaplasticcup

                                                                                                                                                                                                                                            howdja get that guac so creamy, btw?

                                                                                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                                                                                              Yeah how to sell a hamburger! You take wonderful shots, you need to be in food styling and cooking if you aren't already cuz you do a fine job if you're not. Are the carrots pickled too?

                                                                                                                                                                                                                                              ps. I wish I had the patience not to just eat dinner. I used to be better about doing it, but you are definitely good at it!

                                                                                                                                                                                                                                              1. re: chef chicklet

                                                                                                                                                                                                                                                Thanks, chicklet! The carrots were pickled with the jalapenos. It's a quick pickle - ready to eat in an hour, and I keep a jarful of them on hand all the time. :)

                                                                                                                                                                                                                                                I'm so glad you like the way the food looks! But, to veer OT for a bit, I don't think I'd do so well with food styling as I'm kind of against it in principle once you start working with anything other than the actual food that was necessary to create the dish you're presenting. Does that make any sense? :/

                                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                                  yes it does, but you do a mighty beautiful job with what you hare working with. I love your fridge clean out meals, they look like something I'd order in a nice restaurant! Might be end of the week, but they look fresh to me!

                                                                                                                                                                                                                                                  Never thought to put pickled veggies on a burger, nice bright flavor impact I imagine.

                                                                                                                                                                                                                                            2. The plan is to make bahn mi with some steaks that were being neglected in the freezer. The filets are marinating in a sauce DH put together, which I'm pretty sure involved lemongrass, sweet soy, and ginger, and some mystery ingredients. We'll have those on crusty baguettes with pickled carrot and daikon, cucumber, and cilantro. Forgot to pick up jalapenos, so Sriracha mayo will have to do.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                Ooh. Bahn mi. Yowzah. Did I tell you there's a bahn mi place in Berlin now, near Rosenthaler Platz in Mitte? Not bad.

                                                                                                                                                                                                                                              2. Roast bigass chicken (the whole Franken), potatoes microwaved and dressed with butter, lemon juice, rind, and parsley leaves, salad with Caesar dressing. The braised leeks or leek and potato gratin I had thought of making lie abandoned on the wayside.

                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  Roast bigass chicken (the whole Franken)
                                                                                                                                                                                                                                                  ~~~~~~~~~~

                                                                                                                                                                                                                                                  LOL! I like "bigass chicken"!

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    Special delivery for LW!!!

                                                                                                                                                                                                                                                2. "They're the staff of life you know?"

                                                                                                                                                                                                                                                  Thus pronounced the old man who caught me staring at the bin of capers at the olive bar at Fairway. If that's not a sign that I need to get on board with Capers Week here on WFD, I don't know what is. Trout looked good (i.e. affordable) at the market, so I came home, floured it and did what any respectable man would do. I fried it in bacon fat. While it cooked, I toasted some garlic and bread crumbs in chili oil with lemon rind. Once the trout was cooked, I set it aside and prepared a pan sauce with butter, onions, tarragon, lemon juice and capers and drizzled it over the fish with crumbled bacon. On the side, steamed broccoli with chili breadcrumbs.

                                                                                                                                                                                                                                                  For some reason I remembered capers being salty. I had forgotten the briny and floral qualities that make them so intriguing. The old man was right: these are the staff of life.

                                                                                                                                                                                                                                                  15 Replies
                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    That sounds like an excellent seduction dinner. Even if it wasn't.

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      he got me....

                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                        It would be, except dessert was gin, violet liqueur, lemon juice and lime juice. After a few those, it seemed like it would be a great idea to take an hour to rediscover my high-As (former lyric baritone masquerading as a tenor here). Mission accomplished, but probably without complaints from my neighbors.

                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                          Which tune did ya choose to enchant them?

                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            Sanctus from Gounod's Cecilia Mass. Quite the change from the "Too-Ra-Loo-Ra-Loo-Ral" I was singing in an Irish brogue while cooking.

                                                                                                                                                                                                                                                          2. re: JungMann

                                                                                                                                                                                                                                                            Excellent meal---and cocktail! Kind of like an aviation....light?

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              I think it was a step in that direction, but I haven't had an aviation in such a long time I don't remember what they taste like. This cocktail was light, tangy and slightly fizzy, served long over ice.

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                One of the DHs favorites -- when he is not doing martinis.

                                                                                                                                                                                                                                                          3. re: JungMann

                                                                                                                                                                                                                                                            right. need to get back on the caper plan this week. chicken breasts need to be purchased. oh how i wish the boy liked fish - i love trout - and with bacon fat? jeez. kill me now.

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              I'd love a recipe for capers and chicken breasts. I am defrosting a couple breasts tonight to use as a vehicle for my end-of-season Thai basil plants, but I can stick the stems in a mason jar if you have a way to use up my excess capers.

                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                Piccata. That's the way to go with chicken breasts and capers. As long as you have butter, white wine & lemon, all's good.

                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                  dunno, i was gonna wing it. a piccata thingy, probably.

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    oops, i didn't see lingua's post. yes, that's what i'm aiming for. i think that'll be Thursday....

                                                                                                                                                                                                                                                              2. re: JungMann

                                                                                                                                                                                                                                                                NICE, JM. That sounds like a perfect use for them. <drools...>

                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                  Trout, bacon fat, capers: yep, I'm in love.

                                                                                                                                                                                                                                                                2. I made some jerk-marinaded chicken legs in the oven tonight: http://caribbeanpot.com/the-ultimate-... , and plated it atop a lime-spinach pilau (half white, half brown basmati) and alongside sweet potatoes I cut into tiny cubes, simmered, and glazed in brown butter with clove and molasses. My goodness.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                                                                                                    Oh man does that sound yummy!

                                                                                                                                                                                                                                                                  2. A couple of chicken breasts pounded, dipped in a grainy mustard/ little bit of mayo mix, dredged in seasoned flour and into a hot cast iron pan with just a little oil until browned and cooked through. (I did this one night when we had almost nothing in the house and he loves it and now requests it.........??!!?? ) with some lightly steamed or sauteed veggies. I'm in the mood for fresh still crisp brightly colored veggies.

                                                                                                                                                                                                                                                                    Just an easy dinner on a Sunday night.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                      Ooh, that chicken does sound good! I might have to try that. I've been craving something Schnitzel-like.

                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                        This sounds good and it's WFD tonight. Still using up the last week of CSA veg so need a protein - We loved the pasta with spinach dip recipe you posted

                                                                                                                                                                                                                                                                      2. Tonight was a pork and chipotle chili with green salad and cornbread. For dessert we have chocolate pudding cake with vanilla ice cream. DH and I will probably be fighting over the maalox bottle at 2:00 am, but so worth it.

                                                                                                                                                                                                                                                                        1. Shrimp & Asparagus Risotto w/ a 2010 Ridgewood Vermintino crafted by a winemaker friend.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                          1. re: letsindulge

                                                                                                                                                                                                                                                                            Like the sound of that risotto! Could you taste the shrimp past the asparagus?

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              CM I would say this risotto is pretty perfectly balanced IMO. I used young, tender asparagus that I very quickly blanched in salted water, then shocked to retain the crispness and beautiful color. The white butterflied shrimp lent a sweetness to the dish. Lemon zest and chopped parsley contributed acidity & herbaceousness. The scant 1/4c. of parmesan was the savory element. Enjoyed with the same Morgan, Monterey Cty. Sauvignon Blanc I used in the risotto.

                                                                                                                                                                                                                                                                              1. re: letsindulge

                                                                                                                                                                                                                                                                                My partner does a similar - but with smoked salmon instead of the shrimp

                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  Thanks Harters, you reminded me of a cream based linguine, smoked salmon, and caper dish I haven't made in the LONGEST time! Very timely with a Costco run today!

                                                                                                                                                                                                                                                                                2. re: letsindulge

                                                                                                                                                                                                                                                                                  It sounds excellent. Must try.

                                                                                                                                                                                                                                                                            2. Last night we settled on swordfish steaks (from WF frozen foods), marinated in herbs, capers (whew-- just got them in before the deadline), lemon juice oil, and grilled (based on recipe in Around My French Table). A tad overcooked, but still very good. Accompaniments were really great (crisp!) roasted potatoes (a COTM recipe) and a simple arugula salad w/shaved parmigiano and light vinaigrette.

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                When does Capers Week end again???

                                                                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                                                                  I think we should ask for an extension.

                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                    yes please!

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Another one for extension, as the Man seems to have come down with an icky case of vibrio and is eating joohk for a couple of days...

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                              2. No cooking tonight. We're off into the city for a gastropub dinner. Chef's a bit of a biggish name round these parts - should be offaly good.

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  Did someone say... OFFAL??? 8)

                                                                                                                                                                                                                                                                                  Please do report back on that meal, Harters.

                                                                                                                                                                                                                                                                                  1. re: inaplasticcup

                                                                                                                                                                                                                                                                                    Oh, yeah. One dish reads "oxtail & tongue"!

                                                                                                                                                                                                                                                                                    I don't want to tax the goodwill of the mods by posting a restaurant review to this thread, but please check out the UK/Ireland board later on - maybe tomorrow.

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      Oh, I WILL. :))))

                                                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                                                        No offal, I'm afraid. I was seduced by other offerings. But here you go:
                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/813898

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          Thanks, Harters! I think I would enjoy that mackerel, and I can't wait to hear back when you try the oxtail/tongue dish. :)

                                                                                                                                                                                                                                                                                2. Funny Capers Week story: cooked a gorgeous piece of mako shark Saturday night for my oldster (who loves it) but mostly all he ate was the rice and peas. So Sunday's lunch was a shark sandwich. He wanted it sliced, plain, on crusty toasted French bread. Ever the obedient daughter, that is what I gave him. "Hmmm," he said. "This needs something." So I got out the capers and decorated his shark sandwich with them. Voila, it was gone in seconds....

                                                                                                                                                                                                                                                                                  I made myself a cornish hen last night with tapenade under the skin (the Olive Olive Cornish Hen from Around my French Table) and was puzzled why it didn't taste all that great. Well, turns out I hab' a cold today. :( So I think kimchi ramen is WFD tonight. Maybe with an egg.

                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    you are so lucky your oldster will eat fish!
                                                                                                                                                                                                                                                                                    shark sandwich - yum.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Yes, I am, we eat it practically every weekend because he won't make it for himself and he loves it. But our fabulous fish market is seasonal and will soon close until April. :( But anyway, he is gone out West for most of the winter....

                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                        Oh! you get a little break, tho I'm sure you'll miss him...
                                                                                                                                                                                                                                                                                        oh wait, your DAD is out West, or your fish guy?

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          My father is out West, first a couple of months near my aunt (CA), then a month near my sister (AZ). This is what saves me from having a breakdown.... :)

                                                                                                                                                                                                                                                                                    2. re: GretchenS

                                                                                                                                                                                                                                                                                      Kimchi ramen - dinner of CHAMPIONS!!!

                                                                                                                                                                                                                                                                                      1. re: inaplasticcup

                                                                                                                                                                                                                                                                                        :) It sure loosened up the sinuses...

                                                                                                                                                                                                                                                                                    3. Off to pick up the DH and son at the airport. Last night I soaked some black beans, and this morning made a spicy soup that I will serve with chorizo, rice and avocados for dinner. I just pulled some mini apple pies out of the oven, and I made chocolate peanut butter/ mini-peanut butter cups from KAF web site. Welcome home, guys!

                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        Sounds like they have reason to be thrilled to be home. Yum.

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          Goodness, that sounds delicious. Mexican chorizo, right?

                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                            Yup. Think I will saute it, slice it and put some in each bowl.

                                                                                                                                                                                                                                                                                        2. Italian wedding soup tonight. Fall weekends can be rough with mr. gator's deep and abiding love of sitting in sports bars watching any and all football for hours on end. Baskets of fried foods and endless beer... I just need something nice and nourishing. Lots of water is the beverage of choice for this evening's meal, hoping to not look grey and puffy for my passport renewal mugshot tomorrow. That picture sticks with ya for 10 years :/

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                            I never have the foresight to de-bloat before ID pictures. You are one smart cookie, allie... :)

                                                                                                                                                                                                                                                                                          2. Last nights dinner was a Zuni like roasted chicken with a bread salad and roasted cubes of butternut squash. I butterflied the chicken and roasted it in a cast iron skillet but did do the 3 day salting and stuffed basil, thyme and a little sage under the skin at the time of salting. The bread salad was Zuni style as well with golden raisins replacing the currants. For the butternut squash I had cubed it into 1/2 cubes, coated with evoo, S & P, a pinch of cumin and a mixed spice mix that I use in my Middle Eastern cooking that has a good allspice punch as well as a big pinch of brown sugar. This was roasting as the chicken was roasting. The squash is like candy.

                                                                                                                                                                                                                                                                                            1. So last night I was determined to have fish darn it! I made a cod fillets in ginger garlic sauce - sort of a terriyaki like glaze. Stir fried some broccoli, cabbage, carrot slaw, with ginger root, scallions and garlic. Made some jasmine rice. It was a piece of art. I babysat my little grandson who's learning to walk, his parents went to that awful Raider-Kansas City game and got home a little late so we were so hungry, I didn't take a pic, and he-the hubby actually ate it!!!
                                                                                                                                                                                                                                                                                              My dh has a problem with fish-anyone? I need to get him over this! He'll eat shrimp, scallops, shellfish, and yes sushi! Oh well more for me it was excellent. Cod is not a fish I normally buy, I liked it, but it was too expensive.

                                                                                                                                                                                                                                                                                              Tonight I have a pot of black beans in the crock pot. I've been laboring over my baking books and was going to make a couple loaves of a double crunch bread (I have such high hopes hah!) Too late, I must get a good day head start just for the starter. Sooooo now I'm wondering if I can make Wolfgang Puck's braided egg and butter loaf (similar to Challah) but I need 4 hours to make that too, and I want to eat at 5. What to make for bread.......ideas? I miss my bread machine that broke. That was Wolfgang's too... I will serve the beans pureed, with lots of great toppings, sour cream, cheese, tomatoes, cilantro, scallions...etc. What kind of bread goes....poor planning I know. Gosh I love black beans, the house smells freaking amazing!

                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: chef chicklet

                                                                                                                                                                                                                                                                                                That cod dinner sounds delicious, chicklet! How did you cook the fish?

                                                                                                                                                                                                                                                                                                1. re: inaplasticcup

                                                                                                                                                                                                                                                                                                  Thanks, cods not the usual fish I go for, but I thought I'd give it a go. I was going to steam it, but since the little one needed so much of my attention, I waited and pan seared it quickly after he left -took about 7 mins. First did the veggie stir fry, removed them then did the little fillets, they were smallish and added the sauce to them as they cooked. Love ginger, and garlic so I started ginger, garlic and scallions and when the kids kids came in well you know that aroma, they were swooning as they love fish etc.. I offered but they were so tired.- they took a beating -Raiders were a hot mess. Oh well say I, more for me. I'll make mahi mahi or salmon this way, I did like the dish a lot.
                                                                                                                                                                                                                                                                                                  ps. the beans tonight were perfect too... just what I needed today.

                                                                                                                                                                                                                                                                                                  1. re: chef chicklet

                                                                                                                                                                                                                                                                                                    I'm gonna give that a whirl. Sounds light and delicious. :)

                                                                                                                                                                                                                                                                                              2. More soup this evening. Another chicken version,I think, with some turkey and sage meatballs, a few fresh cranberry beans and whatever veg needs using up in the fridge. I know chard, summer squash and carrots are in there, and I will probably add a scoop of roasted tomatoes and some acini de pepe to make it more boy friendly.
                                                                                                                                                                                                                                                                                                The ooey, gooey gratin was a huge success, we had it two nights and it only got better. Must be all the cream and pork fat I snuck into otherwise healthy chard, delicata squash and potatoes...
                                                                                                                                                                                                                                                                                                Middle eastern food is in my near future...a certain someone has never had a hummus he likes, and has NEVER had babaganoush, or a proper tagine...what, they only eat lobstah out in New Hampshire?

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                                  get him rabaja, get him!
                                                                                                                                                                                                                                                                                                  i had a hummus this weekend a friend made, that was red in color, made with sundried, chicpeas of course, tomatoes, grilled onions and garlic and other spices, which he got from How to Roast a Lamb, a Greek cookbook. it was SO GOOD, but very assertively flavored. i want to replicate it.

                                                                                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                                                                                    Ohhhh.. Baba ganoush. Haven't had in the longest. Y'all are making me crazy hungry...

                                                                                                                                                                                                                                                                                                  2. Haven't been cooking much over the last week what with birthday celebrations, Oktoberfest meals (Duck!), leftovers and such. Tonight gung bao stir fry, something new I am trying. Tomorrow out with the gals for a curry and probably shepherds pie for the man. He'll be happy.

                                                                                                                                                                                                                                                                                                    1. Once again was drawing a blank until I was at the supermarket -- organic chicken breasts will be turned into Viennese-style schnitzel (a massive PITA, but hey, I'm nice like that, and my man and I both love it), side will be roasted cauli with cajun seasoning & a splash of lemon, and Austrian cucumber salad.

                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                        YUM! How do you make that salad? More appealing than a burger tonight, somehow.

                                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                                          :-)

                                                                                                                                                                                                                                                                                                          Walnut oil & white wine vinegar & fresh ground black pepper, dill (dried). Let sit while a whole mandoline-sliced English cuke is draining in the collander with lots of salt. Rinse off cuke. Add to dressing. Let sit while dealing with the f%$&ing schnitzel (seasoned flour, egg wash, panko, etc. etc. etc..... just grrrrrrrr).

                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            Yum again. Sounds just the ticket.

                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              Oh my Austrian "oma" would make that salad, but it seems it had sour cream (or something creamy & dairy)--it was fabulous, and I've tried replicating it. It never tasted nearly as good. I'll have to try your version.
                                                                                                                                                                                                                                                                                                              And there is nothing like good wienerschnitzel; well-worth the growling effort. DH has been promised one soon.

                                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                I usually add sour cream or Greek yogurt to my cucumber salad, but then no oil. Just cream, white wine vinegar, dill, pepper. The cukes stay salty enough from their draining to flavor the salad. So simple, so good... and for me, it says "home".

                                                                                                                                                                                                                                                                                                        2. Trader Joe's ground turkey, CI's turkey burger recipe (indoor instructions), slices of red onion, and TJ's corn and chili salsa served on TJ's brioche rolls. Sometimes you just gotta do what you gotta do.

                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                          1. re: JoanN

                                                                                                                                                                                                                                                                                                            Sounds great!, esp. the rolls.

                                                                                                                                                                                                                                                                                                            1. re: JoanN

                                                                                                                                                                                                                                                                                                              I love TJ's ground turkey it is the best I've found. The price is fair too.

                                                                                                                                                                                                                                                                                                              1. re: JoanN

                                                                                                                                                                                                                                                                                                                That seriously looks fantastic! And sounds tasty!