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What's for dinner? SPECIAL TURKEY DAY EDITION! #117 [old]

I know, I know. At this point, while you are slaving away in your respective kitchens for tomorrow, this is probably the last thing you want to talk about.

Or maybe you can't wait to share the bounty?

We've been invited to spend Thanksgiving with Costa Rican friends, so I am hoping for some non-traditional stuff. Oh, there will be turkey (otherwise I'd be rather disappointed), but apart from that -- pork roast, and lots and lots of huge question marks! Mmmmmm question marks....

I'm bringing over a Brussels sprouts gratin sorta based on my potato gratin, my man is making chocolate pie. Guess I'm the bad cop in this scenario.

And yinzes?

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  1. Mmmm. I envy your Costa Rican Thanksgiving. I've been told that the folks coming to the dinner tomorrow are expecting pretty traditional fare. I just finished making a walnut tart for dessert (fast becoming my go-to dessert, but seems especially appropriate for this autumn holiday). I also prepped the sausages in puff pastry, to be baked tomorrow for an appetizer, along with phyllo triangles stuffed with pumpkin and topped with toasted hazelnuts. I'm planning a fig, ginger, and mustard dip for the sausage appetizer. At the last minute I'll be making green beans with shallots and pancetta, and Brussels sprouts with lemon and almonds. Mr. NS is making potatoes and helping with the turkey. Can't wait to hear what everyone else is doing!

    11 Replies
    1. re: L.Nightshade

      Nightshade, you absolutely MUST post the recipe for the fig, ginger, and mustard dip - THREE of my favorites all in one dip? ::::Saying "lawsy mercy" as I'm fanning myself::::

      1. re: LindaWhit

        It's just a bit of a cheating thing... no fresh figs around...
        So I mixed fig jam, a plop of whole grain mustard, some finely grated ginger, and a shot of balsamic vinegar. Heated it briefly for the flavors to blend, and cooled. It worked nicely with the sausage in pastry

        1. re: L.Nightshade

          THIS is brilliant. I have fig jam as well, sounds like a great appetizer - thanks!

      2. re: L.Nightshade

        +1 on the dip and please-please post a recipe or a link to that walnut tart!

        1. re: herby

          Yeah, the walnut tart... I wants it, too.

          1. re: herby

            Don't have a link for the tart, but I'll write it up after work today. It's a wonderful dessert to have in one's repertoire.

            1. re: herby

              Walnut Tart Recipe, as requested:

              This recipe was given to me by a woman who learned it in a class she took from Madeleine Kamman. It's very easy, and it is always a big hit.
              The glaze makes for an icing type topping, that people seem to like. I made it once with a very thin version of the glaze, just enough to stick the pastry leaves on. I think I like it that way better. Photo of thinly glazed tart is in this link:
              The photo below is the one I made yesterday with the glaze as called for. It suffered a bit in transporting across town.

              1 cup flour
              ½ t salt
              6 T butter
              3 T cold water
              Mix flour, salt, butter in FP for 6 seconds or until butter is crumbly. While machine running add 3 T cold water. Process until held together in ball. Flatten into small round, chill for at least 30 minutes.

              1 stick sweet butter
              1 1/3 c walnuts
              ¾ c sugar
              2 large eggs
              1/3 t salt
              3 T strong coffee (or scant t instant espresso in 3 T water
              )Completely cream butter. Add walnuts, sugar, eggs, salt, and coffee. Process until completely smooth

              1 cup conf sugar
              1 t vanilla
              2 T strong coffee or espresso as above
              Mix conf sugar, vanilla, coffee (adding more sugar as necessary for thick glaze).

              Walnut halves or
              Pastry leaves to garnish

              Roll pastry to fit tart tin with removable bottom, making sides a bit thicker than bottom. Cut off excess by rolling pin over top. Chill. Prick bottom with fork.
              Fill tart with walnut mixture. Bake at 375 for 25 – 30 minutes. Turn for even browning. Puncture bubbles if needed. Cool completely before glazing.
              Garnish with walnuts and/or pastry leaves.

          2. Traditional fare, mostly here as well. We have been brining 2 turkeys since yesterday, and they will be roasted. Mashed potatoes and gravy, dressing, broccoli casserole, sweet potatoes, scalloped oysters, my husband's home made bead, homemade cranberry sauce, and my sister-in-law, who is from Macedonia is bringing a few of her homemade dishes as well, cabbage rolls, baked beans, and baklava. I also made crumb topped apple pies and a pumpkin cheesecake for desserts.

            1. Tonight was linguafood's heavenly steamed tofu with spicy oyster-sesame sauce and scallions, and a chopped soba noodle salad with green bell pepper, carrots, lettuce, jalapeno, shredded red cabbage, roasted peanuts, scallions, and peanut dressing. A nice, fresh contrast of textures and flavors---and very quick, too. Tomorrow (really today!) is the big cooking day!

              2 Replies
              1. re: ChristinaMason

                Whatcha think of the tofu? Did it please your.... palettes? bwaahahahaahaha.

                1. re: linguafood

                  Giggle. It was great. We dug it, despite my initial skepticism (I trust you lingua, I trust you).

              2. Seriously? You all cooked last night? It was all I could do to stop for Chines take-out before I left the city and headed North. Which, by the way, is my newly imposed tradition for the night before Tday. We are anticipating an entire long weekend of cooking, so last night I had no interest.
                Today I'll bring the gravy to my folks, along with whole wheat rolls, an apple pie and a Meyer lemon tart. A bottle of wine or two and maybe some Mt. Tam will round out our contribution.
                Tomorrow is another story, not my idea, but I will be a faithful prep cook. A 13 lb. turkey will dry brine overnight, and be roasted for our three day, food-eating extravaganza. Some rosemary focaccia is being turned into stuffing, sweet potatoes AND mashed potatoes will be on offer (have I mentioned there are only two of us?) and green beans or brussel sprouts will keep us regular. Thank goodness the gravy is already made -used legs, wings and backs this year, came out pretty good!
                A pumpkin pie has been promised and I have plenty of fresh cream and eggnog. I think a sparkling wine will be popped somewhere along the way. Oh, and the pigs in a blanket I was going to trek to the East Bay will likely stay home today and sustain us tomorrow while we watch movies, listen to carols and perhaps, go through some boxes of holiday decorations.
                Hair will be pulled back, the fireplace will be lit and thank goodness the boy likes me in my soft pants.
                Happy Thanksgiving All!
                Gobble, gobble.

                5 Replies
                1. re: rabaja

                  "Hair will be pulled back, the fireplace will be lit and thank goodness the boy likes me in my soft pants."

                  Isn't that the BEST, rabaja? My beau also doesn't mind when I wear my "comfy clothes". Gotta love him. :-)

                    1. re: twodales

                      It really is. Cowgirl Creamery rocks. Too bad that cheese is a little on the $$ side for my budget.

                      1. re: twodales

                        Ditto on that--love the Cowgirl cheeses, but as Christina notes, they cost a small fortune--even more down here.

                        1. re: nomadchowwoman

                          Yes, I only pony-up for it occasionally. In this case it was a gift from a fridge clean-out at work. Super score! Sharing it with others helps me to enjoy it even more, it being on the rich side and all.

                    2. LOL! on the "Mmmm....question marks..." linguafood! :-)

                      Well, at my place, the party's over and the family has been fed and sent on their way about an hour ago with care packages of roast turkey, gravy, mashed potatoes, maple butternut squash, glazed carrots, green beans with almonds, and cranberry-orange relish (I didn't make the roasted Brussels sprouts as I just didn't have time!). And PIE. Apple and Pumpkin PIE. *Really* good PIE. Per my BIL: "That was DAMN fine pie!" (I love my granite countertops to roll out the pie crust dough!)

                      Sister got to play interior decorator as I had hoped she would, with pictures as yet unhung. Some suggestions are spot on, some will be taken under advisement, and some were dismissed out of hand. But she had more hits than misses. BIL got a chance to chat with me and Mom and relaxed to ward off an impending cluster headache, which I think went away. And after dinner, he was the Dishwasher Extraordinaire since his SIL has a wrapped forefinger she can't fit in a rubber glove to keep dry due to the Thanksgiving Knife Incident of 2011.

                      What is the Thanksgiving Knife Incident of 2011, you ask? Well, it is the first injury of the holiday season...I was chopping herbs for the birdy's butter rub early this morning and I chopped down on half of my left forefinger. OWWW! Bled like a stuck pig (but we weren't *having* pork!) but like any professional chef would do, I managed to bandage it well enough to get the bird in the oven. Showered with a Ziploc bag rubberbanded around my wrist. And I called in for reinforcements...Mom showed up early to help prep veggies. And boy, am I glad I called her!

                      When I went to take off the jury-rigged bandage to re-bandage it, it had stuck to the fingernail. I ended up sitting on my desk chair in the bathroom to try and soak it off in barely lukewarm water...until I broke into a cold sweat and had to ask her to MOVE FAST so I could get to my bed and lie down with my head hanging over the edge. Finally recovered enough to get the old Band-aids off and a new cotton bandage on with lots of Neosporin on the nail bed and then wrapped with a paper towel that is masking-taped to my finger. :-) A huge *thank you* to my Mom!

                      Close call, but THERE'S NO FAINTING ON THANKSGIVING!!! I feel so Top Chef-like. :-)

                      And do you know how hard it is to type without a forefinger when you're a fast touch typist? Gah. This nail is a goner, and it's going to be painful for awhile. Not the first time I've sliced into it and won't be the last, I'm sure. But this is most definitely the WORST I've ever done...half of it is gone. :-(

                      Logan the Big Black Dog got to schnuffle in all corners of a new house, got tossed some turkey bits during the humans' dinner, and chose to remove one of the "inside-the-birdie" nummies from his food bowl that Auntie Linda had cooked *especially* for him and drop it on the tan carpeting vs. the hardwood floor his bowl was sitting on. :-/ Dumb but lovable dog.

                      All in all, a great day. Except for the Thanksgiving Knife Incident of 2011. ;-)

                      7 Replies
                      1. re: LindaWhit

                        I'm feeling a little light headed with you knife injury description. Sounds like a great night otherwise.

                        1. re: LindaWhit

                          Yikes, LW, that is some oweee you did to yourself! You came through like a trooper!

                          1. re: LindaWhit

                            A little blood makes every family holiday better :-)

                            1. re: LindaWhit

                              oh no LW! sorry to hear that! sounds painful, but kudos to you for soldiering on, unlike that TC chic last year that went to the hospital mid-episode! you're made of heartier stuff!

                              your table looks wonderful, by the way....
                              have the beau kiss that finger for you - make it aaallll better.

                              1. re: LindaWhit

                                Your dinner sounds lovely, but your injury sounds somewhat harrowing. But don't call it the Thanksgiving Knife Incident of 2011! That suggests you have to distinguish it from the one in 2012, or future incidents. Let this be the last!

                                1. re: LindaWhit

                                  Ow! Glad to hear you survived, and dinner looks wonderful.

                                  1. re: LindaWhit

                                    Beautiful spread--sorry about the bloodletting, but it looks like it was worth it. :)

                                  2. Fried turkey, Brussels sprouts gratin, cherry coke jello salad, cranberry sauce, sweet potatoes, cornbread dressing with chorizo, and Pillsbury crescent rolls.

                                    We will have pumpkin pie at half time of the University of Texas/Texas A&M game.

                                    Hook Em!

                                    2 Replies
                                    1. re: suburban_mom

                                      cornbread dressing with chorizo----yum! got a recipe you can share?

                                      1. re: ChristinaMason

                                        Here you go: http://www.epicurious.com/recipes/foo... . Don't make the recipe for the skillet cornbread, it wasn't good but I had to use it anyway because I couldn't get back to the store for buttermilk. Even though the cornbread wasn't good, we've eaten most of it so I think that is a good testament to the rest of the recipe. I also doubled the chorizo.

                                    2. it's our first Turkey Day without Dad and we just weren't up to accepting anyone's invitations, so i insisted on cooking a proper Thanksgiving dinner for Mom, Sis & me. on the menu: herb-roasted turkey breast with scratch gravy; garlic green beans & shallots with toasted almonds; turnip souffle; roasted garnet yams; spiced cranberry compote; maple pumpkin custard with oatmeal-walnut streusel topping; and apple pie (that last one was purchased - Mom's favorite from a local bakery).

                                      i must admit it turned out to be one heck of a delicious spread, which kinda surprised me since i haven't done any bona fide cooking in about 5 months. i didn't even get started on it until 9:30 this morning - no idea how i managed to have everything on the table at the appropriate temperatures at 7:30 on the nose. Dad must have been watching over me :)

                                      i have to say, it felt *great* to spend the day in the kitchen.

                                      12 Replies
                                      1. re: goodhealthgourmet

                                        Amen to Dad watching over - sounds like it was a wonderful dinner.

                                        1. re: goodhealthgourmet

                                          Dad was there, ghg, making sure it all timed out properly. :-) {{{hugs to you}}}

                                          1. re: goodhealthgourmet

                                            oh ghg, the first was bad for us, i feel for you. the 2nd wasn't much better without my mom, but it's *supposed* to get a bit easier each year. i'd wondered why you weren't around as much lately. so sorry for you and your family.

                                            your dinner sounds wonderful, especially that turnip souffle. glad you had such a good day with your mom.

                                            1. re: goodhealthgourmet

                                              aw, thanks all. it was a tough day - Mom & Sis didn't make it easier by deciding to sort through 75 years' worth of photos while i was cooking - but we got through it.

                                              and yes, the souffle may have been the biggest hit of all - my notoriously picky Sis loved it, and it was the first time she's ever eaten turnips. patting myself on the back for that one ;) i actually kinda winged it on the recipe, but it was pretty straightforward so let me know if you want me to post the basics.

                                                1. re: mariacarmen

                                                  as i said last night, i sorta did this one by the seat of my pants, but i think this write-up is about as close as i can get to recreating it. definitely let me know what you think if you end up making it. we all thought it was truly delicious, and i also discovered this afternoon that it's still incredibly tasty straight from the fridge as leftovers :)

                                                  GHG’s Turnip Soufflé
                                                  Serves 4-6

                                                  2 lbs turnips (to yield 3½ - 4 cups cooked & mashed)
                                                  3 Tbsp butter
                                                  3 Tbsp flour (i used a GF blend but AP is fine)
                                                  1/3 cup low fat or fat free evaporated milk
                                                  4 large eggs, separated
                                                  2 Tbsp brown sugar
                                                  Kosher or sea salt
                                                  Freshly ground white pepper
                                                  Freshly grated nutmeg

                                                  Preheat oven to 350.

                                                  Grease a 6-cup soufflé dish with butter and dust with flour (or fine bread or cracker crumbs), rotating the dish to coat thoroughly. Tap out the excess and set aside.

                                                  Peel and trim turnips, cut into large chunks, and boil in salted water until tender. Drain turnips, mash or puree until smooth, and set aside.

                                                  Melt butter in a large pot over medium heat, stir in flour, and cook for about 2 minutes until smooth and just beginning to color slightly.

                                                  Stir in evaporated milk, turnips, and sugar, and cook for 5-6 minutes or until mixture becomes thick.

                                                  Season to taste with salt, white pepper and nutmeg, and remove from heat.

                                                  Slowly add egg yolks and combine thoroughly. Set aside.

                                                  In large bowl, whisk egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the turnip mixture and combine just to ensure no large streaks of egg white.

                                                  Pour the mixture into the prepared soufflé dish, and bake at 350 for 45 minutes or until puffed and nicely golden on top.

                                                  Serve immediately.

                                                  1. re: goodhealthgourmet

                                                    THANKS GHG!!

                                                    wait is it not a savory souffle? looks wonderful nonetheless...

                                                    1. re: mariacarmen

                                                      it is savory. i should have specified that my turnips were white ones and on the large side - small ones and yellow turnips are usually sweeter, so that little bit of sugar just took some of the "bite" out of them...they had a surprisingly horseradish-esque note when i first cooked them, and though i certainly didn't mind it i knew Sis would never go for that.

                                                      feel free to omit the sugar completely or only use a tsp or two if your turnips aren't at all bitter.

                                                      1. re: goodhealthgourmet

                                                        ok thanks. i'd be tempted to throw some grated cheese in there too...

                                                        1. re: mariacarmen

                                                          go for it! i wanted to add some (you know i'm a total cheese whore) but Mom shot me down. since i was making it for her i figured i'd have to let that one go :)

                                                          i was thinking gruyere, fontina or asiago...

                                                          1. re: goodhealthgourmet

                                                            gruyere was the first thing that came to mind too...

                                              1. re: goodhealthgourmet

                                                Dinner sounds wonderful ghg and I can see how it felt really good to be back in the kitchen. Last year was our first without my mother and it was pretty brutal -- a big hug to all of you.

                                              2. My contributions to a large family gathering:

                                                - cranberry chutney
                                                - pineapple pickle (Singapore recipe)
                                                - turkey gizzards in a rosemary gravy
                                                - duck gizzards in red cooked sauce (soy sauce, ginger, galangal, Thai curry spice)
                                                - wild rice with dried cranberries, raisins and walnuts
                                                - squash farrotto, using pearled wheat, kuri squash and king trumpet mushrooms (this got the best reception)

                                                3 Replies
                                                  1. re: goodhealthgourmet

                                                    It really does! That gives me some inspiration for some wheat berries sitting in my pantry. Was your squashed diced or pureed?

                                                    1. re: ChristinaMason

                                                      The squash was cubed, at least at the start. It was pretty soft and broken up by the time we started to eat.

                                                1. today we hosted my husband's family for the first time in our new home. I made a very traditional spread -- herb roasted turkey (free range, organic, brined for a day, then rubbed with truffled herb butter); garlic mashed potatoes; sausage apple stuffing (yum); whipped sweet potatoes with maple and five spice; gravy made with the 16 hr slow simmered turkey stock that was my weekend project; cranberry orange relish; roasted asparagus; green beans with bacon and shallots; apple pie with crystallized ginger as a surprise ingredient and a pumpkin cheesecake with gingersnap crust. I admit it, I'm exhausted. Doesn't help that this crowd is not only non-foodie, but totally unhelpful. Zero help in the kitchen, and very little cleaning up. I'm going to have to come up with some pretty streamlined dinners for the rest of their visit because I'm feeling way overworked and underappreciated.

                                                  4 Replies
                                                  1. re: MAH

                                                    MAH, You should *ASK* for help. Don't be shy - just go out and say "Hey Mary, could I get you to stir the gravy / snip the beans for sauteing / mash the sweet potatoes?" Or "Could I get a little help on the cleanup in here?"

                                                    1. re: MAH

                                                      i have to agree with Linda on this - there's NOTHING wrong with asking for help. for what it's worth, *i* appreciate your efforts, and i'm sure everyone else here does as well. that menu sounds wonderful, and we all know how much work must have gone into it.

                                                      for the rest of their stay i hope you can find a way to ask for help that doesn't make you uncomfortable...and i certainly hope they don't expect a spread like that every night while they're visiting.

                                                      BTW, congrats on the new home. that's exciting :)

                                                      1. re: MAH

                                                        Third on that -- there are perfectly cheerful ways to ask for help. That sounds like a knockout meal!!!

                                                        1. re: GretchenS

                                                          thanks, guys. I really appreciate the support. Needed that, as I was really missing my side of the family (we alternate holidays), which comprises multiple stellar cooks and lots of helping hands.

                                                      2. so as i said last thread, dinner for me, my sister, her gf, and my dad was out, and consisted of, all-told, moules-frites, extra frites, oysters, buffalo tartare, french onion soup truffled mac-n-cheese, seabass and a plate of traditional thxgiving fare (for the oldster). Champagne and Cotes du Rhone to quaff. All very good and festive.

                                                        for the boy, i made a crockpot half turkey (brined overnight then rubbed with an herb/spice mixture and cooked over onions, garlic cloves and some cabbage for sweetness) which came out so tender and juicy the boy decided not to broil it at the end to crisp up the skin. made stuffing from toasted ciabatta with italian sausage and plenty of sage, pine nuts, and dried cherries, a mash of sweet and regular potatoes with fresh cranberries, a lemony/dijon vinaigrette and some chipotle "juice" from the can (not a flat-out success), roasted brussels sprouts with a sploosh of balsamic and whole garlic cloves, and cranberry sauce made with dried white figs, minced ginger, a splash of raspberry vinaigrette, a drizzle of pomegranate molasses, and orange peel. the boy liked. i'm too full from our dinner to even try his. for now.

                                                        4 Replies
                                                        1. re: mariacarmen

                                                          i'm all over those dried white figs in the cranberry sauce next year. yum! i sneak pomegranate molasses into mine too - the flavor just works, doesn't it? and your stuffing sounds terrific.

                                                          1. re: mariacarmen

                                                            That is some kind of meal you made for your non-celebratory bf!!!

                                                            1. re: mariacarmen

                                                              man, i could have some moules & frites! what a fantastic idea. and buffalo tartare?? damn, woman.

                                                              1. re: linguafood

                                                                thanks ladies - yes and selfishly, now i get thxgiving leftovers too!

                                                                lingua, it was great that this little french seafood place was open on thxgiving in this alleyway of restaurants - it was the only one open that night, and got full very fast. and they had other options, for those poor fools (aka my sister's gf and my dad) who don't enjoy the jewels from the sea.

                                                            2. We had venison chili with fresh, wild venison, a lovely spoonbread, homemade apple butter, steamed fresh kale, and beautiful Red Garnet sweet potatoes, baked! Me, my partner, our adult daughter, her dad (my ex) and a close friend. Pellegrino to drink! Good times!

                                                              1 Reply
                                                              1. re: RosewaterLass

                                                                That is a wildly good sounding Thanksgiving dinner!

                                                              2. The Costa Rican spread included: a delectable, juicy chipotle-raspberry rubbed turkey (which gave it a VERY nice kick of heat, and thankfully the raspberry was non-detectable), lamb loin over roasted cherry tomatoes, cranberry relish, mixed salad with red cabbage, mashed potatoes, baked squash (not sure what kind but tasty and non-too sweet), my Brussels sprouts gratin (which my man has taken to call "fart gratin" upon returning to our own, very odiferous home....) was a bit dry I thought.

                                                                For dessert there was bread pudding, tiramisu made with ricotta, and my man's chocolate pie that blew everything out of the water, I think. I'm not a big sweet person, but this was just incredible.

                                                                Recipe here: http://www.epicurious.com/recipes/foo...

                                                                Needless to say we are NEVER eating again :-D

                                                                5 Replies
                                                                1. re: linguafood

                                                                  you no like raspberry? lamb loin sounds delish. sounds like a good time - and someone ELSE entertained for a change!!

                                                                  1. re: mariacarmen

                                                                    I like raspberry as a fruit, tho it's not in the top ten list. I don't like raspberry-flavored turkey, as I am still kinda icky about fruit in savory applications -- save for the fig "reduction" I made recently for the duck breast :-)

                                                                    It was a nice break from hosting, too. We'll be ready to host again very soon. Thinking of making your pernil recipe for my band men!

                                                                  2. re: linguafood

                                                                    Have to say, I dread to think what a raspberry rubbed turkey might taste like.

                                                                    That aside, I like the idea of fart gratin. I know small people who will eat anything if I give it that name. Recipe please, lingua.

                                                                    1. re: Harters

                                                                      The fart gratin was basically a riff on my potato gratin 'recipe' -- except for that I made it with Brussels sprouts and added a bit of panko on top tho I may well do that for my potato gratin next time, because I'm a sucker for crunch.

                                                                      And it only acquired this mean name posthumously, upon returning back home after our Thanksgiving dinner. A home that smelled a lot like something your small acquaintances might have enjoyed.

                                                                      As for the recipe -- depends on whether you're using taters or sprouts. The taters (a kilo, I'd say) get sliced thinly on a mandoline or by foot if you're not as lazy as I am. Then they get layered in a buttered baking pan. Pour roughly a cup of light cream mixed with LOTS of garlic, more salt than you would think is healthy (which in your case might mean none whatsoever, IIRC), some cayenne & paprika, herbs optional over the potatoes. Cover with shredded cheese of your choice. I like a mix of Swiss, parmesan, and Romano. Add a few dabs of butter on top, panko if you're so inclined.

                                                                      Bake at 375˚F / 180˚C for about 45 min. or until nice and brown on top. Dig in.

                                                                      The potato gratin will make your house smell lovely, the sprouts... well, you know.

                                                                  3. We don't do Thanksgiving in the UK and turkey really only puts in an appearance on Christmas Day (and, even then, only on sufferance and respect for "tradition" in this household).

                                                                    Tonight - fish & cous cous. I'm using pollock and the larger than usual Palestinian cous cous (Fair Trade product from Zaytoun)

                                                                    Pollock gets baked in foil along with some lemon juice, zest, sliced chilli, basil and cherry tomatoes. Gets about 15 minutes at 180. Cous cous gets a few minutes soak in hot water and is then mixed with more cherry tomatoes, a little balsamic, cucumber and chopped black olives. .

                                                                    2 Replies
                                                                    1. re: Harters

                                                                      That sounds like the perfect 'cure' after turkey day (not that you needed it)! Zippy fish and cous cous. Yowzah.

                                                                      1. re: Harters

                                                                        Very nice flavors, I can totally see eating that after a these few days of indulgence!

                                                                      2. Well, turkey day has come and gone, and since we didn't prepare a 12,000 ton bird, we have no leftovers (oh, ok.... one big slice of that amazing chocolate pie).

                                                                        Tonight's dinner will be my heavenly tofu recipe and steamed mussels with a Thai garlic & basil sauce/dip.

                                                                        1. Thanksgiving was a big success. I'll shuck the remaining oysters, slice a leftover lobster tail for rolls, maybe some cole slaw on the side. Burn Notice will be on panel (DVD). Beer to wash things down.
                                                                          I like Thanksgiving. I like the leftovers, too.

                                                                          1. Thanksgiving leftover lasagne!
                                                                            OK, I admit it. We are nuts about making pasta. Mr. NS made a short recipe, one egg = three pasta sheets. I piled in leftovers from Tday fixings: pumpkin filling from the phyllo triangles, leftover sausage mixed with onions and spinach, and chopped bits of bird. Quickly cooked up some bechamel and layered everything with pecorino and mozzarella from the fridge. Side salad of roasted beets, yellow peppers, and basil. Mmm, complete success. Mr. NS claims he doesn't like leftovers. But he's fine when they are transformed into something new.

                                                                            2 Replies
                                                                              1. Our welcome cocktail was an apple-sage Old Fashioned with Laird's Applejack, sage simple syrup, and Peychaud's bitters. For apps, charcuterie and cheese with prosciutto and Fra'Mani sopressatta. Triple brie, Zuni brandied raisins, Welsh cheddar with ale and mustard seed, AZ pecans, and Yorkshire Wensleydale cheese with cranberries. Fellow Chowhound DrewB123 added a bottle of bubbly, pistachios,and aged cheddar and Beecher's Jamaican "No Woman" cheeses. I also made a turkey liver pate/mousse with madeira and caramelized onions, and crostini with pork rillette, cranberry mustard, and sage. Lots of leftovers!

                                                                                Wine with dinner, which was turkey with an orange-herb butter, Silver Palate Grand Marnier-apricot stuffing, butternut squash with brown sugar and Applejack, creamed spinach, cranberry sauce with marsala and red wine-poached pears, mashed potatoes, and of course lots of gravy. For dessert, our traditional brandied pumpkin pie (Epi recipe) and DrewB123's delicious cinnamon apple crumble with vanilla bean ice cream. E's contribution was a decadent dessert cocktail made with vodka, pumpkin eggnog, and Voyant chai liqueur. Oomph.

                                                                                We made turkey-stuffing-cranberry sandwiches for dinner tonight, but I'm really looking forward to Thanksgiving Redux tomorrow. It always seems to taste better the second time, when we can relax, open a nice bottle of wine, and enjoy dinner and a movie. I'm on my new Black Friday laptop now, but have some pics to upload tomorrow. Thanksgiving sandwich: http://twitpic.com/7jsowm

                                                                                16 Replies
                                                                                1. re: Rubee

                                                                                  Rubee, dear - you really *MUST* move back to the Boston area so I can be invited over! LOL

                                                                                  That turkey sandwich looks absolutely heavenly - and I'm not a big fan of stuffing...but hey - it's got Grand Marnier and apricots in it? I like it, I like it! :-)

                                                                                  1. re: Rubee

                                                                                    Fantastic sounding meal Rubee! It had my mouth watering. I love that you report on your cocktails. I have to expand my cocktail horizon, I'm stuck in a rut, but inspired whenever I read your posts.

                                                                                    1. re: L.Nightshade

                                                                                      Thanks ladies! E said he's making something tonight involving pumpkin puree for our dessert cocktail. Pics from Thanksgiving:

                                                                                      1. re: Rubee

                                                                                        damn Rubee. i might as well just stop cooking now!
                                                                                        or become doubly inspired.....
                                                                                        seriously wonderful sounding/looking dinner.

                                                                                        1. re: Rubee

                                                                                          Beautiful dinner Rubee! I so wanted to take pictures, but it got hectic. Oh well I can appreciate your photos, they look gorgeous!

                                                                                          1. re: chef chicklet

                                                                                            Thanks Chef Chicklet! You always say the kindest things : )

                                                                                      2. re: Rubee

                                                                                        apple-sage Old Fashioned with Laird's Applejack
                                                                                        Peychaud's bitters
                                                                                        Zuni brandied raisins
                                                                                        Welsh cheddar with ale and mustard seed
                                                                                        bottle of bubbly
                                                                                        turkey liver pate/mousse with Madeira
                                                                                        Wine with dinner
                                                                                        Silver Palate Grand Marnier-apricot stuffing, butternut squash with brown sugar and Applejack
                                                                                        cranberry sauce with Marsala
                                                                                        red wine-poached pears
                                                                                        brandied pumpkin pie
                                                                                        decadent dessert cocktail made with vodka, pumpkin eggnog, and Voyant chai liqueur

                                                                                        As an alcohol-free person, I am fascinated with your menu. No judgment, just fascinated.

                                                                                        1. re: laliz

                                                                                          Sounds like an alcohol-loving person's wet dream.

                                                                                          1. re: linguafood

                                                                                            yup, it sounds lovely, all those flavors and no hangover (at least from the food!)

                                                                                          2. re: laliz

                                                                                            Yep, it's like that every year AND I write about cocktails and Happy Hours for a local magazine. ; ) Some of the dishes were new this year but we always offer our guests a welcome cocktail, wine with dinner, and a dessert cocktail. Traditional for us are the Grand Marnier stuffing, cranberry sauce with marsala, and the brandied pumpkin pie, by popular demand.

                                                                                            1. re: Rubee

                                                                                              I do love grand marnier as well, I have always made my cranberry conserve with it, but never thought to add it to the stuffing. Indeed!

                                                                                              1. re: chef chicklet

                                                                                                It's and oldie-but-goodie. From the Silver Palate Good Times cookbook (1985), with dried apricots simmered in Grand Marnier, slivered almonds, and sausage. I add orange zest to the herb-butter I put under the turkey skin too. A coworker recommended it many years ago and it was such a hit I can't take it off the menu. I've tried a couple of different stuffings over the years but everybody asks for it back. http://twitpic.com/7kcfbx

                                                                                                I like to add Bell's seasoning, chopped chestnuts, and fresh herbs.

                                                                                            2. re: laliz

                                                                                              I had the luxury of being a guest at Rubee100 home on T-day and must say The stuffing is the most diving stuffing I have ever had! I wanted to replicate it at home 2 days later but my husband opted for sausage stuffing.

                                                                                              The zuni brnaided raisins with brie was amazing as well.

                                                                                              My fave cockatil of the night was the apple-sage Old fashioneds!!!

                                                                                              I dont cook with much alcohol myself but wow!!! amazing.

                                                                                              1. re: drewb123

                                                                                                Thanks DrewB123! You two are welcome over anytime. And thanks for bringing the Perriet-Jouet and the wine too. I'm glad my friends and family have no issues for me to work around on Thanksgiving. It makes it relaxed and enjoyable when trying new recipes with no limits. When it's sitting on the counter, why would I not sprinkle Applejack apple brandy on the roasted butternut squash with maple syrup, cinnamon, and butter? ; )

                                                                                            3. re: Rubee

                                                                                              Wow, that all sounds so elegant.

                                                                                              And that sandwich is stunning.

                                                                                            4. I am now just able to relax after my Thanksgiving Dinner, lol!

                                                                                              Apps: Shrimp Cocktail, Buffalo Mozzarella w/olive oil, salt, black pepper and julienned sage, crackers. An oldie, celery sutffed with cream cheese and sprinkled with paprika. One person who was assisgned an app, decided to bring wine, so I improvised with the cheese and stuffed celery, lol!

                                                                                              I did PW's Brined and Roasted Turkey
                                                                                              Fresh Turkey gravy (was a little on the thin side)
                                                                                              Sausage, apple, onion, bread stuffing
                                                                                              Roasted carrots with brown sugar, butter glaze
                                                                                              Mashed Yukon Gold potatoes
                                                                                              Roasted Brussel Sprouts with balsamic glaze
                                                                                              Corn Casserole, with cheddar and jalapeno pepper (a huge hit)
                                                                                              Red leaf lettuce, heirloom tomato and hot house cuke salade with balsamic dressing
                                                                                              Cranberry jelly (from the can)
                                                                                              Chocolate Banana Cake
                                                                                              Peppermint Stick Ice Cream Cake

                                                                                              Everything turned out great and we were all stuffed.

                                                                                              2 Replies
                                                                                              1. re: mcel215

                                                                                                I would give my left pinky for a piece of that ice cream cake right about now

                                                                                                1. re: RoxyGrl

                                                                                                  It's really easy to do. Here's the link, Roxy. Or just stop by at any Holiday, I make them all the time. :)

                                                                                                  Everyone thinks I am brilliant, but I'm just clever, lol!


                                                                                              2. We were "just we two" this year, and since I'm Canadian, he is not at all a traditionalist, and we eat turkey fairly often anyway, we decided to have the venison tenderloin we had squirrelled away for an occasion. I also forced myself to cook from recipes in my cookbooks (I often just wing it for festive meals, but was afraid of messing up the gorgeous piece of meat).

                                                                                                So. Penelope Casas "Food of Spain" venison tenderloin with chestnut puree and pear compote.

                                                                                                Wednesday night marinated the meat in red wine (cheap pinot noir), bay leaves, 2 leeks i/o an onion, of which I was plumb out, and olive oil.

                                                                                                Thursday am, started Jacques Pépin's Essential Pépin cauliflower soup.

                                                                                                Made Cooks Illustrated "More Best Recipes" all-butter pie crust, refrigerated it.

                                                                                                Made dough for "Fannie Farmer Baking Book" Parker House rolls.

                                                                                                Thursday pm, made "FFBB" golden pecan pie and finished the rolls (have 2 lb of leftover dough, massive recipe, didn't notice when I started it).

                                                                                                Made cranberry sauce with oj instead of water and 1/2 the usual sugar.

                                                                                                Towards dinnertime, made the CI "MBR" baked wild rice with porcini mushrooms, cooked the chestnuts for the venison in milk, made the pear compote (pears cooked in sweetened red wine, the rest of the pinot).

                                                                                                Seared the venison (twice setting off the ferbuggen smoke alarm), put it into the oven for 15 mins.

                                                                                                Made a Belgian endive wiath walnuts and Sherry vinegar salad for the salad-eater.

                                                                                                Everything (and a bottle of Santenay 2005) went very well, I'm happy to say.

                                                                                                Could not bear the thought of western food yesterday, so had Isaan Thai for lunch and Fuchsia Dunlop mapo for dinner.

                                                                                                Tonight I think I'll make a big pot of "black beans and rice" (Miriam Ungerer, "Good Cheap Food" - have been making it since the dawn of time. Quotation marks because we never eat it with rice and call it black beans and rice without rice. Tortilla chips and guac. Rough and tough red.

                                                                                                ETA: that wild rice is amazing. http://chowhound.chow.com/topics/6429...

                                                                                                5 Replies
                                                                                                1. re: buttertart

                                                                                                  Your meal sounds amazing buttertart! I love an all-out special meal for two.

                                                                                                  1. re: L.Nightshade

                                                                                                    I agree! What a lovely dinner for two.

                                                                                                  2. re: buttertart

                                                                                                    bravo buttertart! sounds like a wonderful meal.

                                                                                                    1. re: mariacarmen

                                                                                                      It was fun, especially after a semi-trying week (cataract surgery last Monday for the Beast - the second one, and very successful, yay!).

                                                                                                      1. re: buttertart

                                                                                                        i know, i was thinking what a nice welcome home for him! i'm so glad he's ok.

                                                                                                  3. We really should have done this starter in the summer when everything was fresh but, hey, it should be OK with frozen veg. It's crostini, heavily smeared with a pea puree and topped with a scattering of broad beans and rocket.

                                                                                                    Sticking with the Italianesque theme, a Harters stand-by of many years, a Valentina Harris recipe simply called Antonietta's Chicken Casserole. A couple of breasts are browned then in goes a tablespon of white wine vinegar. When you've stopped coughing and spluttering, you add some chopped garlic and rosemary and a glass of white wine. Lid goes on. Takes about 30 minutes. We'll have some roast acorn squash and some simply steamed chard (we had a drive out to a farmers market in a small rural town about an hour away called Bakewell - I think "twodales" partner comes from that neck of the woods - lovely scenary through the Peaks National Park) .

                                                                                                    3 Replies
                                                                                                    1. re: Harters

                                                                                                      Very nice. I like the image (in my head) of those green crostini.

                                                                                                        1. re: buttertart


                                                                                                          And there's at least three shops there claiming the "authentic & original" recipe. The original dessert is a Bakewell Pudding, using shortcrust pastry. The Tart is a parvenue using flaky pastry. I don't like either - they just seem sickly sweet to me.

                                                                                                      1. Tonight's an early gig (which I am actually rather happy about. It means the old fogies will actually show up, and I'll be home around midnight for a change. Yay!), so no cooking for me. Likely we'll grab some pizza and then head over for the soundcheck.

                                                                                                        But tomorrow!!! Tomorrow!!!! Zuni chicken that has been sitting in the fridge since yesterday, looking more decrepit with each hour that passes. I sure hope that's a good thing....

                                                                                                        3 Replies
                                                                                                        1. re: linguafood

                                                                                                          Tonight was turkey and wild rice soup (is there a more perfect use for leftover turkey?) and leftover pies. I detailed our T-day dinner on the "Good, Bad, and Ugly" thread and won't repeat ad nauseum here. http://chowhound.chow.com/topics/819667

                                                                                                          Your meals ALL sound wonderful!

                                                                                                          ETA: Sorry, lingua...didn't mean to reply to your post.

                                                                                                          1. re: ChristinaMason

                                                                                                            Your Tday dinner on the other thread sounds great. I like how you had such a variety of flavors going.
                                                                                                            We put leftover turkey and bones in the freezer, soon to be stock, then some different soups. I like the wild rice idea, good combination. I might go with that idea, plus a sweet potato-curry-turkey soup.

                                                                                                            1. re: L.Nightshade

                                                                                                              Thank you, m'am! Next year I plan on going more classic flavors, but it was a nice excuse to try some new recipes I've been jonesing for.

                                                                                                        2. Better by far than the traditional T-day meal: "croquettes" made with leftover meat, gravy, and stuffing, plus some minced scallions sauteed along with curry powder., everything mixed with beaten egg and formed into patties which are gently sauteed, later topped with a sauce made from leftover gravy, sauteed scallion, and cream. Not proper croquettes since I no longer bother with a crumb coat or deep or shallow frying. Just as good this way. I considered baking them in muffin tins but rejected that, for no good reason. Accompanied this with a plain baked sweet potato and some braised bok choy.

                                                                                                          1 Reply
                                                                                                          1. re: greygarious

                                                                                                            I just made meatloaf - using leftover stuffing instead of the milk-soaked bread. Worked out fine.

                                                                                                          2. Turkey sandwich - duh! Little thigh meat, little white, little skin, warmed slightly in the toaster oven with some of the turkey juice, on toasted ciabatta with lettuce, mayo, black pepper, cranberry sauce and stuffing. SO. GOOD. pretty sure i'll be having another as a late night snack....

                                                                                                            1. I'm fairly drooling on my keyboard reading all your Thanksgiving meals! Some good ideas, good takes on classics, that I'm filing away mentally. :)

                                                                                                              After a long day of Christmas shopping at the mall (I refuse to set foot in one after December 1, so for things-that-need-mall-purchasing, today was it), I really bowled myself over with the following:

                                                                                                              - Roasted Brussels sprouts, with lemon juice squeezed over (thank you Ina Garten for allowing me to get the man to change his opinion on these, as he'd finally promised to try them for me)
                                                                                                              - Baked whole sweet potatoes, which I finished by splitting and slipping in small pats of butter and some sea salt
                                                                                                              - These lentils, with black lentils and minor adjustments: http://corplit.wordpress.com/2009/01/...

                                                                                                              The sweet potatoes, being organic, were golden, mellow, and the skin so unchemically, deliciously edible. Sprouts you like or you (think you) don't. But the funny (best) thing is that I was GOING TO make the tenderloin part of the lentil recipe as well -- turns out the plastic the meat was thawing in had a hole in it, large enough to leak copiously when I picked it up from the fridge. As it had been in there two days like that, I felt it was more prudent to toss it. Didn't miss it at all.. which both surprised and delighted me.

                                                                                                              My food mojo was kind of flagging lately, but I really think I got it back tonight. It's a US Thanksgiving miracle!

                                                                                                              1. I'm holding out with the turkey leftovers for ginger-turkey salad for next week's work lunches, and the beau wanted something meatless - pasta primavera worked for both of us. Pipettes pasta was what I had most on hand, and I pan-sauteed sliced carrots, celery, red bell pepper, onions, mushrooms and asparagus (the last just for me as he doesn't like it!). Tossed that with the par-cooked pasta, added a lot of garlic-and-herb pub cheese, milk, and a bit of half-and-half, along with some dried herbs - summer savory, parsley, marjoram, and I think some dried oregano, along with salt and Aleppo pepper. Stirred it all together until the cheese was blended with the milk, spooned it out into bowls, sprinkled it with Parm-Reg cheese, added some garlic bread and a salad alongside, and it was a (late) dinner. Apple and pumpkin pie for dessert.

                                                                                                                But why was dinner late? Ummm.....a couple of new fellas joined my household today. I *was* going to just "go and look" but the beau knew it meant I was going to be owned that day. :-)

                                                                                                                Please meet Alfalfa (Alfie for short - check out that middle "part" in hair, just as if he were going to meet Darla!), and Buddy, he who has beautiful "Harvest Gold" eyes (which unfortunately, don't show with a flash). They've made themselves at home, love head bumps and ear scritch-scratches, and know I'm their new Momma. Their Momma didn't realize how much she missed head bumping and purrs. :-)

                                                                                                                13 Replies
                                                                                                                1. re: LindaWhit

                                                                                                                  what a banner day! delicious dinner with the beau, plans for the turkey's future, and FUR BABIES!! love Alfalafa's do! congrats Linda!

                                                                                                                  1. re: LindaWhit

                                                                                                                    That Alfalfa do is amazing! You need to paste on a little cowlick. Congratulations on new family members.
                                                                                                                    Your ginger turkey salad sounds great. Fresh ginger? What else goes in?

                                                                                                                    1. re: L.Nightshade

                                                                                                                      Actually, dried ginger. But I like the idea of fresh ginger even more! Here's the recipe. I might even use some finely minced crystallized ginger. It's more sweet than most chicken/turkey salads, which is why I like the bite of the ginger.


                                                                                                                      1. re: LindaWhit

                                                                                                                        very reminiscent of curried turkey salad, which i happen to love.

                                                                                                                        for the ginger, try whisking some fresh ginger juice into the dressing. and if you want to cut the sweetness, you could add some minced red onion and a splash of vinegar...or omit the preserves and use pureed dried apricots instead.

                                                                                                                    2. re: LindaWhit

                                                                                                                      I was just wondering when you'd make the kitty leap! They are gorgeous, love grey and whites, and that Alfie 'do is quite hilarious. Nice you got adults too, they tend to languish because people want kittens. A grownup is much more interesting.

                                                                                                                      On a food note, my black beans and rice sans rice was tasty, despite having to sub in canned beans for the ones I had cooking, which would.not.soften. (They'd been around for a good long while.)

                                                                                                                      1. re: LindaWhit

                                                                                                                        Love the little 'stache on Alfalfa. You are familiar with this website, no?


                                                                                                                        Of course, he'd need more of a side part '-


                                                                                                                        Very cute kitties, Linda. Congrats!

                                                                                                                        1. re: linguafood

                                                                                                                          My Jaspurr, who left me this past February, was a full-on Kitler, so yes, I know that website. I submitted a pic, but I don't think they ever put it up.

                                                                                                                        2. re: LindaWhit

                                                                                                                          Congratulations on your new family members, LW! They are very handsome guys....

                                                                                                                          1. re: LindaWhit


                                                                                                                            They're beautiful LindaWhit! Congrats on becoming a kittymomma once again. :)

                                                                                                                            1. re: LindaWhit

                                                                                                                              OMG, are they handsome fellas, LW! Lucky you, lucky them.

                                                                                                                              Ginger-turkey salad sounds good, too.

                                                                                                                              1. re: LindaWhit

                                                                                                                                Congrats LW! Sweet new things just in time to take down the Christmas tree!
                                                                                                                                Here's to many years of mutual head-butts and happiness!

                                                                                                                                1. re: LindaWhit

                                                                                                                                  The new home, a new man, and now new cats. It's like the year of Linda. Enjoy, babe. (When I get a head bump, I melt, every time).

                                                                                                                                  1. re: onceadaylily

                                                                                                                                    OK, I'm seriously LOVING the "Year Of Linda" definition, oadl! 2011 = YOL. Me likey. :-) And yes - head bumps are the bomb. As is waking up with two kitty faces peering at you and then having the motors start revving. :-)

                                                                                                                                    And Buddy's name is probably going to be changed to Buster, as I always say "hey bud!" to both of them. I *was* thinking of renaming Buddy to Spanky, to keep the Little Rascals theme, but so far, he's not acting like a Spanky. So he'll probably remain Buster.

                                                                                                                                2. After 3 meals of our thanksgiving meal (the day of, Friday night dinner, today's lunch), it was grilled New York strips, loaded baked potatoes, and a salad with cucumbers, tomatoes, and yellow peppers. We did finish off the pumpkin pie.

                                                                                                                                  1. The next day of leftovers: Turkey Tacos!
                                                                                                                                    I learned, in another CH thread, about the raw tortillas you can buy in the refrigerated section of the market, and cook up in a skillet. These may not be the best tortillas I've ever eaten, but they're pretty good, and it's fun to cook them and watch them swell up and brown. I simmered shredded turkey in a bit of chicken demi glace, with cumin, and some chipotles in adobo sauce thrown in. Made charred tomatillo guacamole. A toss of shredded cheese, a few leaves of lettuce and cilantro added at the table. These would have been stellar, except we bought some house-made mango salsa at our market. They used to make good salsas, but since being bought out by a big company, everything has gone downhill. The salsa tasted like it had maple syrup added. I didn't read the label, just because I was accustomed to their tasty fresh salsa. I see it now has cane sugars and other unacceptable ingredients added. Mr. NS is at this moment returning the salsa to the store with our complaints. Once we scraped it off, the tacos were pretty darn good.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: L.Nightshade

                                                                                                                                      oooh i think we're doing turkey tacos tomorrow night as well! i have poblanos that i roasted last week, and some chipotles and cilantro too, and avocados. just need some cheese.

                                                                                                                                    2. Since we were invited to have Thanksgiving with some friends, I didn't cook. Fresh turkey breast was on sale so for Sunday lunch we are having roasted turkey breast with herb butter stuffed with celery, onion, carrot, fresh sage, rosemary, and thyme. May stick a cut up lemon in the cavity too. Sides will be a small pot of mashed potatoes, steamed broccoli and fresh bread made yesterday. For dessert leftover snickerdoodles made yesterday.

                                                                                                                                      1. I have the day off today, and need to spend at least half of it in the kitchen. I've not been getting home until after nine, so I'll need things that can easily be warmed for us both. Tonight we'll be having spanokopita and leftovers (the onion/shallot/basil/parmesan mashed potato bake, stuffing, and the last of the boyfriend's beloved GBC).

                                                                                                                                        To get us through the next few days I'm making a batch of refried black beans, which can be used later in either black beans and rice, or burritos. Next up is a batch of cubed and roasted sweet potatoes (with onions and green peppers) to be used in a hash with eggs and toast. I can tuck the corn pudding (that I decided to omit on thanksgiving when I became pressed for time) into the oven along with the sweet potatoes. Throw in a frittata (shallot, onion, parsley, and havarti), and hopefully there will be enough to get us through until my next day off. If I have enough time, I'll also make pumpkin pie.

                                                                                                                                        I'm putting up the christmas tree today. Let's hope that improves my mood.

                                                                                                                                        1. Tonight! Zuni Chicken!!! I am totally stoked & cannot wait how it turns out.

                                                                                                                                          As for sides (no panzanella for me, thx), I'm not yet sure. I have a few pee wee potatoes I could throw in the pan along with the chicken to roast, I also have Brussels sprouts & broc, but to be honest, I'm a bit cruciferous-ed out as far as veggies go. Maybe just a zingy mixed salad with a bright lemon / creme fraiche dressing -- as a counterpoint to the poultry fat deliciousness......

                                                                                                                                          1 Reply
                                                                                                                                          1. re: linguafood

                                                                                                                                            The chicken came out very, very well. The smoke alarm did not go off, as we closed off the kitchen from the rest of the house.

                                                                                                                                            My oven is notoriously unreliable with regards to temps, so I ended up turning it all the way up to 550˚F (when prompted to preheat to 475˚, all it did was get to 450˚... pathetic).

                                                                                                                                            It was likely THE most flavorful chicken I've had, ever. The skin could have been crispier, tho. It also completely destroyed my insides, which is more of a personal problem than anything to do with the recipe. For some reason, my body doesn't handle roasted chicken well -- even tho this was rather lean. Anywhos. TMI.

                                                                                                                                            Sides were butter lettuce & Belgian endive with walnut vinaigrette & pee wee potatoes tossed in the chicken drippings.

                                                                                                                                            Tonight -- BI pork chops that are currently brining in the Dean & Deluca brine (as per JoanN on an older chop thread) will be braised & I'll probably throw in the leftover Brussels sprouts.

                                                                                                                                          2. The plan was veggie cannelloni. All the ingredients sit in the fridge.

                                                                                                                                            But, you know, it just doesnt seem to feed the soul of the inner Harters and Hartess tonight. So, veggies be damned. We're off out to a Nepalese restaurant for a stinkingly hot and spicy curry.

                                                                                                                                            Please watch tomorrow's episode "Return of the Leeks - the canneloni takes revenge"

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Harters

                                                                                                                                              I'd watch that!

                                                                                                                                              Though maybe your stinkingly hot and spicy curry will have its own revenge tomorrow?

                                                                                                                                            2. Cheese and onion enchiladas with TexMex chili gravy, smashed pinto beans, and a salad.

                                                                                                                                              I made 18 enchiladas. There are only 2 left. My 17 yo ate 6.

                                                                                                                                              1. I found a note I wrote to myself after having (sigh, I know) Soup Nutsy's Caribbean chicken-vegetable soup some time ago, listing ingredients I knew I could taste. Today was an attempted re-creation, and although it's a different animal it's reminiscent of the original and doubtless way healthier:

                                                                                                                                                - Make stock by boiling for 1.5 hrs 8 cups water, 4 large bone-in skin-on chicken thighs, 1.5 medium onions, 2 crushed garlic cloves, 2 cloves, and 4 bird's eye chilis (that were frozen, so weaker than fresh). Strain the stock and pick out/reserve the meat.
                                                                                                                                                - Return the strained stock to the cleaned pot, and add 1 large red and 1 large green pepper, chopped; 1 small sweet potato, chopped (about 1 cup); 1 medium carrot, chopped (slightly less than that); 2 large jalapenos, seeded and sliced into half-rounds; about 1/2 tsp. each cayenne and cracked black pepper; 1 tablespoon allspice*; 1/4 tsp. Saigon cinnamon*; 1 tsp. nutmeg*; the reserved chicken meat; and half a can San Marzano tomatoes without the extra pulp, coarsely chopped (winter's "fresh" tomatoes being so sad and wan). Simmer until vegetables are done.
                                                                                                                                                - While this is going on, cook 1/2 cup long-grain brown rice in a separate pot until almost done; drain and add to the soup to finish.
                                                                                                                                                - Garnish with scallions or substitutes for same.

                                                                                                                                                * I'd use more next time; I'd like to taste these more in the broth, although the fragrance was great and the taste pretty good at these levels. I'm also guessing as to measurements.. what, me dirty a measuring spoon?

                                                                                                                                                This is definitely spicy but definitely what I need for this damn cold I'm fighting. Yay soup Sundays!

                                                                                                                                                1. For our first turkey-free day since Thanksgiving, I made "Island Pork Tenderloin" from the COTM. The tenderloin is rubbed with salt, pepper, cumin, chile powder, and cinnamon, seared on the burner, then topped with a mix of brown sugar, garlic, and hot sauce, and finished in the oven. A very tasty mix of flavors and a great way to cook a tenderloin when it's not grilling weather. Leftover mashed potatoes were mixed with garlic and cheese and roasted. Mr. NS made a side dish of beet greens and squash. Back to turkey tomorrow...

                                                                                                                                                  1. recovering from food coma .... had a late afternoon potluck to go to today. i brought this: http://www.epicurious.com/recipes/foo... which never fails to wow. i used campari tomatoes and sweet maui onions, also added fresh sliced fennel, and used chicken pieces as opposed to a whole. i don't know why they call it braised tho, it's really a roast. also did Keller's simple and plain roast chicken for someone who had some food allergy issues that chicken is pretty amazing by itself. also my beet, goat cheese and avocado salad. someone else made these heavenly popovers which we ate slathered in butter, salt roasted potatoes with a salsa verde/chimichurri sauce, and roasted red peppers with white sardines. also this amazing curried and baked sweet potato puree - to die for. desserts included a cayenne chocolate cake and alfajores. good people, good food. back to austerity (hah) tomorrow.... the clothes are all miffed at me again.

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      That braised chicken recipe looks great, mc, thanks for linking it. I'm pretty sure the oldster would like that and I need some new things to make him.... The whole potluck sounds pretty amazing!

                                                                                                                                                      1. re: GretchenS

                                                                                                                                                        my oldster would complain that it has "too much flavor" and that the fennel is "weird"! try it out on yours when he's back and let me know how it goes.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          Oh yeah, that's right, yours doesn't like flavor -- mine does, he just doesn't like green! :)

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            You crack me up, mc--"too much flavor" (although my late FIL used to say something similar); and "weird" is my mother's favorite description of foods she has never had.

                                                                                                                                                      2. I *finally* made dan dan noodles after having them on my radar for several months. We loved them. I liked that the noodles were room temperature with a hot topping---made timing that much easier. I followed this recipe http://appetiteforchina.com/recipes/d... subbing ground chicken for the pork and a half measure of grated dill pickle for the preserved vegetables (per buttertart's suggestion---thanks!). A definite repeat.

                                                                                                                                                        On the side we had stir-fried green beans in black bean sauce. Not a low-sodium meal, but it sure was good!

                                                                                                                                                        4 Replies
                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          Yowzah. I'd make a lot more Sichuan recipes (got the Fuchsia book just for that purpose) if we didn't have such a fantastic hole-in-the-wall place in town. Impossible to make anything they make better or even just as good....

                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            that recipe looks easy and good. going to try it one of these days.... thanks, and to BT for the pickle suggestion - i'd have never known what to even look for.

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              The pickle is a sort of last-ditch idea (look for Sichuan pickle in little sachets next time you're in a Chinese store) but adds that little pickley oompf if you can't get the real thing. Better dan dan with it than no dan dan at all.

                                                                                                                                                          2. Indian pork with pickles and peppers. Obligatory basmati on decide.

                                                                                                                                                            1. OK, the Great Cookbook Cull continues at Harters Hall. On its way to the charity shop is John Torode's "Chicken" - absolutely nothing in it that either of us wanted to cook. So, the current cookbook of the week now features "Food Heroes" (Rick Stein, 2002). Stein is probably the celeb chef that I'd really enjoy having round to dinner. Always seems such a really nice bloke

                                                                                                                                                              So, for a bloke who made his name cooking seafood, here's our veggie dinner - leek cannelloni.

                                                                                                                                                              Milk gets flavoured with a bay leaf and an onion studded with cloves. That forms the basis for the cheese sauce. There's a very basic tomato sauce, enhanced wit a little reduced red wine vinegar. And thinly sliced leeks and garlic are gently softened, left to cool and mixed with ricotta. Similarly fresh lasagne sheets are softened and cooled.

                                                                                                                                                              So, the tomato sauce goes into the baking dish. Spoonfuls of the leek mix go on the pasta and its rolled up to form cannelloni. Cheese sauce on top and 30 minutes baking at 200. There's some bits and bobs of salady stuff in the fridge that'll go before/with/after it.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: Harters

                                                                                                                                                                Sounds so good, what kind of cheese sauce? The ricotta mixture goes inside the "roll up"?
                                                                                                                                                                And you must add some sort of cheese to the heated milk/onion/bay ?
                                                                                                                                                                Thanks. And it must not be 200 degree Fareneheit? Thank you.

                                                                                                                                                                1. re: mcel215

                                                                                                                                                                  Pretty standard cheese sauce - make the roux, adding the milk, heat for a while, add the grated cheese and a egg yolk.

                                                                                                                                                                  And, yes, temperature was centigrade/celsius (I believe only America and Belize are the world's countries still using Fahrenheit)

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    That's because the metric system is so incredibly difficult to follow.

                                                                                                                                                                    Oh, wait. YOU people use oz., stones, yards, and all those other crazy anglo-things, too.... can't get too snippy on the US and Belize, I guess '-P

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      Actually, I only use stones and pounds when referring to my own weight, and feet and inches about my height (16st 6llbs and 5ft 8 inches - yes, I'm a short fat man). It's a generation thing - but I think in metric for everything else.

                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        I'm verrrrry slowly getting used to feet and inches, and I'm pretty good at converting lbs. & kgs -- yeah, really tough, that one -- but still don't know what yards are, nor what purpose they serve, other than for American football.

                                                                                                                                                                        Fahrenheit & Celsius are also difficult for me, I just guesstimate. But hey, I've only been living stateside for a decade.

                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                          I had pretty much the same conversation when we were on holiday in South Africa. They've been metric since the 1950s but I was chatting with a young guy (mid 20s) who said he would still refer to his height as 6 feet, even though if he had to measure it out, he'd convert it to metres.

                                                                                                                                                              2. Our neighbour came over for dinner Saturday night, so I fancied up some leftovers into turkey green enchiladas (I tripled the recipe and now also have 3 lovely trays awaiting future meals in the freezer) and yams baked with honey and chipotle. She brought the starters: asparagus-meyer lemon soup and bakery bread with some of the best home roasted tomatoes I've ever tasted. A fun and delicious evening.

                                                                                                                                                                Last night we wanted to get as far away from turkey as possible, so it was mac and cheese with sausage, mushrooms and broccoli (and a few of the leftover roasted tomatoes spread over the top). Simple green salad on the side.

                                                                                                                                                                I suspect I'll make soup tonight with the large pot of turkey stock that needs to be either eaten or frozen by tomorrow. Every time I mention soup my boyfriend says, "don't be chintzy on the potatoes!" as though I have deprived him of potatoes at some time in the past, so I'll probably make turkey and potato soup.

                                                                                                                                                                1. I think tonight is the last of the Thanksgiving leftovers (last night we got a break- the neighbors whos house and animals we took care of over the holiday thanked us with a gift card to our favorite neighborhood hole in the wall Thai place.)

                                                                                                                                                                  Turkey pot pies tonight. A couple extra made and into the freezer for a later date.

                                                                                                                                                                  1. Sweet and spicy braised bok choy, short-grain brown rice goosed with tamari, and sesame seed-crusted baked tofu. Dipped in pepper-peanut-mango sauce, natch.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. both the boy and i are down with colds, so there was a good bit of turkey broth and cinnamon tea sipping today, tho i "managed" to fit in a piece of pumpkin pie, bakery bought.

                                                                                                                                                                      dinner was some rather lackluster turkey tacos, with roasted poblanos, minced up shallots and cilantro, and a few drops of habanero chili sauce. maybe my taste buds are just messin' with me, cuz those tacos shoulda been really good! i think they needed some cheese but we were all out of jack, and i didn't relish putting dutch blue on them....

                                                                                                                                                                      1. On my own tonight, and worked late, so I was drawn to ramen once again. Noodles, diluted chicken demi glace, tofu, vegetables, chopped turkey, sliced pork, lots of cilantro, sriracha, and toasted sesame oil. I think that's all. My fourth meal with leftover turkey. Hot and comforting, still enjoying it.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. Lunch today was a sandwich made from the remnants of our cheese platter: Prosciutto, triple brie, and fig jam on a demi-baguette.

                                                                                                                                                                          Tonight I prepped turkey leftovers for the rest of the week: Turkey enchiladas, turkey salad for sandwiches with apples and almonds, and the rest will be croquettes which hopefully will freeze well.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                            Doesn't fig make a great condiment? I made a turkey sandwich with bacon and leftover fig-ginger-mustard sauce, very tasty. I love the sound of it with prosciutto and brie.

                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                              The turkey sandwich with bacon and fig sounds so good - lunch tomorrow!

                                                                                                                                                                            2. re: Rubee

                                                                                                                                                                              Nice triple play with that sandwich!
                                                                                                                                                                              Turkey enchiladas! thanks for that one! must go see if I have corn tortillas! : )

                                                                                                                                                                            3. I roasted a half of a fresh turkey on Saturday. Made gravy, baked potato, roasted veggies.
                                                                                                                                                                              Made a stir fry with tukey, bok choy, red pepper, onion, and zucchini on Sunday.
                                                                                                                                                                              Made turkey soup last night and it will be my lunch today, with the rest divided up into zip lock bags to freeze.
                                                                                                                                                                              I still have some leftover white meat in the fridge and will do a couple of salads with turkey added in, for lunches the rest of the week.

                                                                                                                                                                              1. We had Thanksgiving dinner at my aunt's house this year so I didn't make a turkey but, as I must have turkey for leftovers & sandwiches, I roasted a 12 pounder on Sunday. Last night's dinner was leftover herb roasted bird with macaroni & cheese and pan fried cabbage....and my man's mother's homemade rolls. Dessert was peanut butter ice cream for me, oreo cookie & cream sandwiches for him.

                                                                                                                                                                                I've got a deer roast in the oven now; it's seasoned with Mrs. Dash garlic & herb blend, kosher salt & pepper. It'll get the addition of onions, celery, carrots & potatoes in a while and pair with peas & lots of gravy.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. Upcoming ......Barnsley chop, mushrooms, spuds.

                                                                                                                                                                                  How we going to cook them is anyone's guess.

                                                                                                                                                                                  1. My MIL spent the holiday with us and made dinner last night: florentine lasagna (ground beef and sausage in the sauce), spinach salad with balsamic vinaigrette, and apple crisp with whipped cream. Yep, we're spoiled! Tonight we're back to a party of two and left to our own devices. I'm thinking fish, since we're making a trip to the grocer's anyway.

                                                                                                                                                                                    1. Last night was pulled pork on onion buns and broccoli slaw. I dry rubbed a pork shoulder, marinated it overnight and then cooked it in my oven at 250 for 10 hours. Then I pulled it and added bbq sauce.

                                                                                                                                                                                      Tonight we will have cheesy potato soup and homemade rolls. I just mixed up the no knead dough for the rolls and am waiting for it to rise.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: suburban_mom

                                                                                                                                                                                        Your meals sound so homey and delicious!

                                                                                                                                                                                      2. We've been eating a rather meat-heavy diet these last few days (braised pork chops with B's sprouts yesterday), so I think it might be time for fish. Hoping to score some wild Alaskan salmon at the farmer's market, otherwise maybe seafood pasta or stew....

                                                                                                                                                                                        1. Last night we had a riff on turkey tortilla soup, but at the last minute I added bulgur in lieu of tortillas. Too much bulk over the holiday weekend had me craving some simple grains. The chili, mexican oregano and cumin provided a welcome new flavor profile from the turkey, stuffing, gravy, mashed tuber spree we've been on. Some toasted and buttered slices of whole wheat bread that I had thrown together Sunday afternoon made up for the leanness of the meal.
                                                                                                                                                                                          Of course pumpkin pie still made an appearance, will we ever finish that thing? It does get better with age though, and goes nicely with the Rhone blends we've been enjoying.
                                                                                                                                                                                          Today I am making a batch of turkey stock for the freezer and a turkey pot pie. Then we begin eating down the freezer in anticipation of moving next year. There's a lot of hidden gems in there and I'm looking forward to finding and cooking up every one. Specifically the korubuta pork loin and a nice new york steak.
                                                                                                                                                                                          We will be treating ourselves to some dungeness crab over the weekend, as the boats have finally gone out.

                                                                                                                                                                                          7 Replies
                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                            Wait, are "we" moving or are "you" moving????? None of our business, I suppose, but enquiring minds and all that.... The turkey tortilla soup sounds delicious.

                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                              Looks like it's a "we"...I know, moving quickly, but in my heart I'm a bit of a slut and hey, there are babies to be made...
                                                                                                                                                                                              The commute into the city is too much to ask someone to make five days a week, especially as his is an hour and a half each way. For me, the drive is 50 min and bam, I'm in Pac Heights, and maybe three days a week. Now we'll need to rethink...
                                                                                                                                                                                              I am not returning to the city, but looking for a nice suburb in Marin, which means I'll be on the SF board looking for good eats in a new hood soon. -thank you MamaChef for the Scotty's tip!
                                                                                                                                                                                              In the kitchen all morning poaching pears and candying citrus and for some reason I can't get turkey tetrazzini out of my mind...that'll finally kill the leftovers!

                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                Awwww, I'm so happy for you both! And funny, I was thhinking turkey tetrazzini for tonight too if I don't end up working late, as I have so often lately.

                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                  rabaja - such great news! it must be love to tear you away from your beloved country house.

                                                                                                                                                                                                  i love how you incorporated "a bit of a slut" and "babies to be made" into the same sentence - sounds like a true romance!

                                                                                                                                                                                                  very happy for you. and for him, for deserving you!

                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                    I am smiling so widely right now, rabaja, for where you are, and because you get to eat turkey tetrazzini (which I love ever so much).

                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                        LOL on the initial comment, rabaja. :-) :::grinning for you:::

                                                                                                                                                                                                  2. Love reading so many tasty and creative solutions to T-day leftovers!

                                                                                                                                                                                                    Much as I love Thanksgiving (a whole day devoted to food: nirvana to folks of our ilk!), I weary very quickly of the leftovers, and I'm not a great fan of roast turkey anyway. But after warmed over plates of the whole shebang, sandwiches, the requisite turkey gumbo (livened up w/andouille, smoked duck, and oysters), which we had last night as we watched our Saints chalk up a nice victory, I just put the last of the turkey into several individual pot pies, which have been loaded into the freezer for consumption at some future date.

                                                                                                                                                                                                    What I'm really craving is something Asian, something decidedly unAmerican, but I've given in to my dear husband, who's been particularly dear of late, and tonight we are having dry-aged NY strip (almost free after American Express refunded us $25 for our shopping at this particular small business). Sides will be a riff on twice-baked potatoes made w/leftover mashed, some roasted brussels sprouts, and a simple salad made with little lettuces from my very own beds, topped w/diced beets, pears, spiced nuts.

                                                                                                                                                                                                    But there will be nary a speck of turkey, stuffing, cranberry relish, or gravy in sight. Amen.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                      I hear that. Craving some Dunlop cuisine myself!

                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                        Just ate, and now you're making me hungry again!

                                                                                                                                                                                                      2. Lunch: Too lazy to fry up some bacon for the turkey sandwich LinguaFood had mentioned, so it was turkey salad (with diced apple, celery, and onion, AZ pecans, and crumbled Wensledayle cheddar with cranberries).

                                                                                                                                                                                                        1. Change of plans: my sweetie has decided he wants to cook for me tonight! A rather rare occasion, but something he promises to do more often during the 2 weeks of winter break.

                                                                                                                                                                                                          So according to him, dinner will be Roman lamb = braised in red wine with black olives, anchovies, thyme and who knows what else, I don't care.... cause I'm not making it :-D

                                                                                                                                                                                                          Served over orzo. I'll contribute a bibb lettuce with orange grape tomatoes, dressing TBD.

                                                                                                                                                                                                          I feel spoiled.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            Sounds delish, enjoy your night off. :)

                                                                                                                                                                                                            1. re: mcel215

                                                                                                                                                                                                              It was delish, despite having been taken from some random Italian cookbook I bought ages ago: complete pasta and italian cooking/no author (!). I was skeptical, but yeah -- real nice dinner! My man will have to cook more often for me from now on :-D

                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                Wow, that does sound tasty. Looks very good too. Nice to have a man who cooks!

                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                lamb from your man! that IS a sweet deal. that prep sounds wonderful, actually....

                                                                                                                                                                                                              3. Tonight was the end of Thanksgiving leftovers repurposing. We made a chipotle sweet potato cream soup with the 2+ lbs. of baked sweet potatoes and the small amount of mashed potatoes and heavy cream we had left (plus the usual suspects: onion, shallot, celery, bay leaf, etc.) We stirred a little sour cream in at the table.

                                                                                                                                                                                                                More spinach salad leftover from last night dressed with sherry-red onion vinaigrette, plus a side of roasted Brussels sprouts with toasted almonds and syrupy balsamic. The last of the leftover pies and some of last night's crisp for dessert.

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  That all sounds so good, coming out of your kitchen, CM.

                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                    I know you're a Brussels sprouts fan! Thanks :)

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      You may want to check out the BS recipe Smitten Kitchen just posted--looks pretty good:


                                                                                                                                                                                                                2. O Turkey - thou art the gift that keeps on giving.... upthread, rabaja mentioned turkey tortilla soup, and that stuck in my head all day. so in less than 10 minutes i heated up the turkey broth, toasted up two small corn tortillas, and when the broth was hot, added sliced leftover turkey, scallions, minced shallot and cilantro, as well as the tortilla chips, now triangled. But the real star of the show turned out to be the crumbled goat cheese i flung in at the last minute, since i had no queso fresco nor jack. a couple of gloots of Tapatio, a squirt of lime, and YUM! the goatiness went so well with the corniness of the tortilla, and just delicious as it melted into the broth. the boy is sleeping off his cold, poor dear, but when he wakes I think i'll make him a bowl of this. thanks rabaja!

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    You folks sure know how to take the turkey out of turkey.

                                                                                                                                                                                                                  2. Turkey enchiladas in the oven.......

                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                    1. re: Rubee

                                                                                                                                                                                                                      ...and a margarita in my hand. : )

                                                                                                                                                                                                                      1. re: Rubee

                                                                                                                                                                                                                        aaand double yum.

                                                                                                                                                                                                                        what's in them babies?

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          My husband makes them with fresh lime juice (ha - the only time he uses the juicer), agave simple syrup/nectar, orange liqueur/licor de naranja, and mostly tequila blanco rounded out with a bit of reposado. Any time you visit, I'll make sure he has one waiting for you!

                                                                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                                                                            Do you use agave and simple syrup interchangeably, Rubee? That would be so convenient.

                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                              I do. I just realized I tend to use agave more for drinks since I have it in a squeeze bottle, and my simple syrup is in a glass jar.

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          and those enchiladas are making me drool, and i already ate. damn you, i may have to snack.

                                                                                                                                                                                                                          1. re: Rubee

                                                                                                                                                                                                                            Sorry if this has been asked Rubee, but recipe please? Those look yummo. :)

                                                                                                                                                                                                                            1. re: mcel215

                                                                                                                                                                                                                              Thank you!

                                                                                                                                                                                                                              I sauteed onion and garlic in butter, then added shredded turkey, a little bit of broth to moisten, some sour cream, and shredded cheese. I seasoned with Penzey's - Shallot Salt, Ground Ancho, and Adobo Seasoning - and combined everything together as the filling. For the sauce I used Hatch Medium Red Enchilada Sauce (the only canned I buy - have tried others but I only like Hatch), doctored up with a little garlic, ground ancho, and ground chipotle. Grease the bottom of the pan, pour a little enchilada sauce on the bottom, cover the filled tortillas, and finish with shredded cheese. I used asadero. 350 degrees for about 25 minutes or until bubbling. My Mexican husband prefers flour tortillas so I call these "burritos enchilada-style". I said, "you know what would make this better? A dollop of guacamole". He said "I don't think anything could make these any better than they are". : )

                                                                                                                                                                                                                          2. Smoked haddock (poached), new potatoes, peas. Poached egg as the sauce *. Classic cookery at Harters Hall.

                                                                                                                                                                                                                            * - sauce is for me. Herself despises eggs with a vengeance

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              were the new potatoes fried, ala hash, or boiled? i'm hoping fried....

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                Boiled, I'm afraid.

                                                                                                                                                                                                                                This is one of the classic British dishes that gets our cuisine a reputation for being bland, amongst folk who don't understand simple natural flavourings. LOL.

                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  Nothing wrong with simple and natural. One of my prime gastronomic experiences ever was with a just-dug boiled spud. Not everything has to be Sichuan and chocolate.

                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    "Not everything has to be Sichuan and chocolate."

                                                                                                                                                                                                                                    Why, that's just preposterous! Harumph.

                                                                                                                                                                                                                                  2. re: Harters

                                                                                                                                                                                                                                    the haddock has it all in for flavor, doesn't it. sounds good to me!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      It's all in the smoking, mc. This piece of fish is smoked at a small place only a few minutes from home - and I have to do a pre-Christmas shop there for smoked bacon and, even more of a treat, a bag of smoked almonds and cashews. Truly wonderful stuff!

                                                                                                                                                                                                                                      And, please Ms Buttertart, may I have a recipe for something that is both chocolate & Sichuan. I promise it'll remain a secret just between the two of us and I will, of course, forever be your slave.

                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        hey no favoritism here. i want in.

                                                                                                                                                                                                                                        it's smoked??? i didn't need the potatoes fried, then. smoked fish is a gift from the gods.

                                                                                                                                                                                                                              2. Another installment of my biweekly attempt at making deep dish pizza. The first crust recipe I used was way too bready for my tastes, but my boyfriend liked it. The second crust I tried was from a recipe I found on CH which supposedly came from a well-known Chicago pizza place. I thought it was perfect, but my boyfriend wasn't a fan of the biscuity texture, so back to the drawing board (although that one went into the file for later use).

                                                                                                                                                                                                                                Tonight's pizza is from food.com and we'll see how it goes. The dough has a strange, spongy consistency that I hope will turn into something that isn't overly bready, but isn't quite biscuity either (a happy medium, if you will). Regardless, it will be filled with spinach, bacon, pineapple, artichoke hearts, sauce and a ton of mozzarella. Because if you put enough mozzarella on something, it doesn't really matter what kind of crust it has.

                                                                                                                                                                                                                                1. The man just sent a text to eat without him (service mgr just brought them dinner,) so it's a whole lotta mushroom bourguignon (not the SK version, which I don't care for much,) and roasted brussels sprouts for just me.

                                                                                                                                                                                                                                  I guess I know what's for lunch for both of us tomorrow! (no complaints, seriously.)

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                    I roasted Brussels sprouts again too, and ate them with falafel patties (tahini dressing of course) and maple-glazed parsnips with popped mustard seeds. Nom.

                                                                                                                                                                                                                                    1. re: megjp

                                                                                                                                                                                                                                      We never tire of brussels sprouts (which is good since I planted a whole lot of them!) Sometimes roasted, sometimes with thick cut smoked bacon, sometimes carmelized in the cast iron pan and then tossed with balsamic, etc.

                                                                                                                                                                                                                                      I haven't done falafel in a long time, I'll have to work that back into the rotation, we both love it. Thanks for the reminder!

                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        I'd love to make sprouts with fatty pork or some other accoutrements, but as I mentioned I'm in the process of acclimatizing the man to them. He swore he hated them, but he'd only had his mother's boiled-to-shit stuff.. I'd hate that too.

                                                                                                                                                                                                                                        Everyone should eat more falafel. No problem! :)

                                                                                                                                                                                                                                  2. Last night was slow-roasted duck leg. I had planned on serving it with a roasted garlic and Jerusalem artichoke puree and finishing it with an orange sauce spiked with sherry, but what actually happened was that I stood there in the kitchen and devoured the leg by ripping the meat off the bones. Not a knife or fork in sight. I felt like savage, but it was worth it.

                                                                                                                                                                                                                                    I also saved the duck fat for future use. :)

                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                    1. re: BabsW

                                                                                                                                                                                                                                      Ripping into a duck leg while standing in the kitchen works for me! LOL

                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        The better to strip off every scrap of meat. lol

                                                                                                                                                                                                                                      2. re: BabsW

                                                                                                                                                                                                                                        Sounds like the perfect way to eat a slow-roasted duck leg!!

                                                                                                                                                                                                                                        1. re: BabsW

                                                                                                                                                                                                                                          sounds like a 3-star meal to me.

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            No complaints here! It was just me and the cat last night, so I didn't feel the need to impress anyone.

                                                                                                                                                                                                                                        2. Last night was cashew chicken with lots of veggies and a mix of brown and wild rice. I'm still searching for "the" recipe for this dish, but this one was OK. We have three dinner invitations over the next four nights, and after last week, I'm kind of looking forward to not having to cook!

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Cashew chicken, of course! This is getting made over the weekend.

                                                                                                                                                                                                                                          2. Someone on this board mentioned Jacques Pepin's cauliflower soup, and I don't know who it was, but I want to thank that person. It is simple, and it is fabulous (slow-cooked onion, a little flour, curry powder, chicken stock, s&p, a little butter and cream). This was really incredible, rich-tasting, and the curry flavor, though subtle, really elevates it. (DH doesn't usually enjoy cauliflower, but he warmed himself a bowl again for breakfast this morning.)

                                                                                                                                                                                                                                            We had this following a starter (that I never got around to making on T-giving) of smoked salmon on pumpernickel, topped w/sour cream, minced red onion, and capers. I also made a simple salad of baby lettuces (my very own), vinaigrette, bacon croutons. For dessert, DH ate pie still in the fridge from T-giving. I managed to refrain.

                                                                                                                                                                                                                                            10 Replies
                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                              That dinner sounds right down my alley -- especially the salmon on pumpernickel (dare I ask whether you have access to the *real* stuff or is it the wonderbread-like, food-coloring darkened nightmare one finds in supermarkets around the US?). Also have to try the cauli soup soon now that we're finally getting winter temps around here.

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                "Real" is in the eye of the beholder (or on the tongue, as it were), I suppose, but this is not wonderbreadish. It is a commercially-made product, which I bought either at Whole Foods or from the "specialty foods" aisle of my local market. It comes in a packet w/maybe 12 thinnish slices. It's pricey, but it's good. I've already thrown away the wrapper, linguafood, so I can't even give you the brand name (though I think it's German).

                                                                                                                                                                                                                                                I grew up on Wonder bread and New Orleans-style "French" bread, of the squishy white interiors. Many years ago, I worked very briefly at a German bakery, w/a baker who'd been "imported" by the German owner to come and bake real German breads. It was there I developed my taste for heartier breads. But even as whole grain breads have become readily available, freshly-baked rye or pumpernickel is still relatively hard to get here.

                                                                                                                                                                                                                                                That soup is really, really good.

                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                  Whew. That's a relief -- it sure looks like the real deal. And the dense, slight sweetness of the pumpernickel is a great counterpoint to the salty smoked salmon & capers. Nice!

                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                    It was I, said the little red hen. That is a lovely soup. Very glad you enjoy it!

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      Was it you BT, who reported on that soup? Many, many thanks. I'd gone through the book, but passed over that soup. Thank you for showing me the error of my ways. Sooo good.

                                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                                        Would one of you mind writing up a full paraphrase of the recipe with quantities? I'd love to try it. Thanks in advance!

                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                          In 2 T. of a neutral oil (I used canola) in a lg. saucepan, saute 2 c. sliced onion and cook until they begin to just caramelize (CM: the onions cooking this long is a key, I think, to the deep flavor here--although Pepin directs you to saute for only 2-3 minutes). You then sprinkle 2 T. flour and 1 tsp. curry powder over the onions, and mix well. (I cooked this for 2-3 minutes.) Stir in 2 c. each of water and hicken stock (veg. if a vegetarian version is decided) and s & p to taste. Bring to a boil, stirring occasionally.

                                                                                                                                                                                                                                                          Then add cauliflower (I used a largish head that I had already steamed, but Pepin does not call for the pre-cooking; the cauliflower can be cooked directly in the soup), cored, and broken into florets. Bring back to a boil, then cover and reduce the heat to low. Cook gently for about 30 minutes (or until cauliflower mashes easily against the side of the pan).

                                                                                                                                                                                                                                                          Puree mixture in a blender or food processor. (I used my immersion blender--note: if you make a lot of pureed soup and don't have an IB, put one on your wish list!) Return soup to pan. Stir in 2 T. unsalted butter and 1/2 c. heavy cream and reheat gently. (For those who may not want those added fat calories, you could reduce those amounts--or leave them out altogether. I tasted it w/out--not as rich or quite as delicious, but still thick and very tasty). Just before serving, sprinkle chopped parsley over the soup. (I forgot about the parsley and skipped this step). Serves 6.

                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                              Thank you for writing this up! (And I luuuurve my immersion blender). :)

                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                I used the butter to cook the leek I used instead of the onion (being out of onions on the day, and not wanting to go get any) and a very superannuated head of cauli that I cut the cruddy bits out of, and it was still lovely. I blended it and sieved it (makes it super-silky). The parsley I was sure I had was keeping its head down so we went without too.
                                                                                                                                                                                                                                                                Tonight - Tgiving more or less redux, including the soup, with the venison cold (stuff got frozen last week). Looking forward to it!
                                                                                                                                                                                                                                                                Haven't decided what to have this weekend, maybe Szekely gulyacs with some of last Sunday's slow-roasted pork shoulder.
                                                                                                                                                                                                                                                                Last night cut up 2 Frankenchicken breasts into 4 pcs each, browned them in their own fat, added a bunch of sliced garlic and some leftover small halved boiled red spuds, s&p, and a few drops of the condiment du moment, Maggi seasoning, covered it, and let it rip. Quite tasty with some Campari tomatoes and a sharp romaine salad.

                                                                                                                                                                                                                                                  2. Between the INSANE high winds, promise of the temp dropping into the low 30s tonight and the man feeling a bit under the weather I think I'll give in to his request for Czech gulas again even though we've had it really recently. It sounds like he needs some comfort food.

                                                                                                                                                                                                                                                    1. Dinner @casa lingua tonight must be early & easy as I have a short gig at 8 PM.

                                                                                                                                                                                                                                                      The highly addictive Vietnamese Garlic Noodles (http://www.vietworldkitchen.com/blog/...) will be embellished with some steamed broccoli & shrimp and two fat scallops to be sautéed and thrown on top of it all.

                                                                                                                                                                                                                                                      I sure hope my pianist likes garlic :-P

                                                                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                        Frankenscallop (if I may riff on LW's creation):

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              LOL! I'm hoping to have some Frankenscallops this weekend, since the beau is away. He doesn' t eat fish. And there will be no changing that. So it's ordered when we're out (less likely due to finances) or I'm hoping to score a few this weekend at a good price.

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Broccoli never had it so good. Lovely.

                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                I am so glad to be turned onto those garlic noodles. My garlic hating child loves them (we just tell him they are buttered). We also told same child that pork was chicken for a long time because he "hated" pork. At some point we will come clean on the noodles. But not yet.

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  Hmm. I'm on my own tonight, with a much-needed day off to boot, and I might just make these noodles finally. No Maggi on hand though. Cook's Thesaurus lists equal parts soy and worcestershire sauce as a substitute. I might give that a go.

                                                                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                                                                    oyster sauce, too, according to Ina.....

                                                                                                                                                                                                                                                                    and i know i don't have to say this, but don't skimp on the butter or garlic!

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I did remember Ina making that sub, but I threw my oyster sauce out after the power outage last summer and never replaced it. I might add a tiny splash of fish sauce, and maybe just a pinch of brown sugar though. I could be wrong, but soy and worcestershire doesn't 'read' quite right as a sub. .

                                                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                                                        well, worcestershire has anchovies in it, right? i think you want a certain slight sweetness to it - maybe a pinch of brown sugar too?

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          FWIW -- I ran out of maggi about 3/4 of th tbsp, so I added a 1/4 tbsp of soy sauce. Almost used Worcestershire, but.... too much tang, I think, for this sauce.

                                                                                                                                                                                                                                                                          I'll try the oyster sauce next time. It's the key ingredient to the heavenly tofu recipe, and I *really* like the flavor of oyster sauce.

                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                    Thanks to linguafood and mariacarmen for inspiring me to try the garlic noodles! I had to modify (per my post below), so I will try them again following the recipe. Your dish with the scallops looks great. I definitely want to try them with seafood.

                                                                                                                                                                                                                                                                  3. I stir-fried leeks again with tofu in what is probably an unhealthy amount of soy sauce -- the doctor said to eat more salt, is my excuse.

                                                                                                                                                                                                                                                                    Soba noodles too.

                                                                                                                                                                                                                                                                    Then peanut butter cookies. This week has been rough; I needed that!

                                                                                                                                                                                                                                                                    Now I've pulled some chicken thighs from the freezer so I can fill the slow cooker with cassoulet fixins and have that make itself delicious while I'm at the office tomorrow.

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: megjp

                                                                                                                                                                                                                                                                      can you give me a rough-and-ready list of what goes into your crockpot chicken cassoulet? thanks!

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        6-8 boneless chicken thighs; can rinsed, drained white kidney beans (or equivalent dried, pre-cooked); half (28 oz) can stewed tomatoes; enough chicken stock mostly to cover everything; sprinkling of herbs like sage, thyme, rosemary, oregano; daub bacon fat (since I don't want soggy bacon but do want the flavour); few grinds pepper; 2 cloves garlic, minced; 1 medium onion, chopped; 2 large carrots, sliced thick; handful trimmed green beans. This is more vegetables than I see in traditional recipes, but I'm a nerd like that. :)

                                                                                                                                                                                                                                                                    2. my appetite seems to have flown the coop so i just had some roasted vegetables, but Mom was quite pleased with the herb-crusted rack of lamb and roasted parsnips i made for her.

                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          i'm really spoiling her. she's been so damned depressed since we lost Dad that i just want to do whatever i can to bring her some pleasure. but i'm afraid it's going to backfire because she's in for a rude awakening when i leave & she no longer has a live-in personal chef and maid at her back & call!

                                                                                                                                                                                                                                                                          1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                            oh poor thing, i can imagine. you're being a wonderful daughter to her.

                                                                                                                                                                                                                                                                            that would be really hard, to have to leave.... our situation was "lucky" in that we had to move both my parents to be near us to take care of my mom, and so now my dad is just here, which is so much better than having to worry about him from a distance. i feel for you. hang in there, and hugs to your mom. i'm sure she's grateful for the company and your good food!

                                                                                                                                                                                                                                                                      1. last night the boy cobbled together one of his Something out of Nothing dinners, to good effect. Vietnamese take-out place pork wonton and noodle soup to which he added bok choy, broccoli and samal olek, a cucumber salad, and we still had these frozen snacky-type flippino items - little lumpias he fried up and served with sweet chili sauce, and these banana gelatinous cigar-shaped things, also pan fried, and served with some korean kimchi we had hanging about. all very tasty, actually...the soup and the heat were something we both needed, still being in sick-ville....

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Great sounding meal, such interesting flavors. And, hopefully, curative! Sorry you are under the weather.

                                                                                                                                                                                                                                                                        2. While I've been driving 200 miles home from a couple of days trip to our National Archives in London, the love of my life has been making a ragu for pasta.

                                                                                                                                                                                                                                                                          Dinner last night (me) - http://chowhound.chow.com/topics/820963

                                                                                                                                                                                                                                                                          Dinner last night (her) - fish finger sandwich

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            I thought the fish sandwich sounded pretty good, until I clicked on your link, Harters. That meal sounds just lovely, especially that starter. (Hope you enjoyed your research. I love puzzling through old records and making a story of it in my head.)

                                                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                                                              it did sound like a great meal, but the fish finger sandwich still makes me yearn...

                                                                                                                                                                                                                                                                          2. Tonight is the long-awaited German/Austrian dinner requested by my kids: Wienerschnitzel with Spätzle, Rotkohl, and Kartoffelpuffer :D

                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                            1. re: BabsW

                                                                                                                                                                                                                                                                              Yum! That sounds wonderful! Do you have a favorite Rotkohl recipe? My DH is a big fan. I find it a little too sweet/tangy for my likes.

                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                The kitchen smells so good right now because the red cabbage is simmering, the applesauce is cooking, I roasted some golden beets a while ago and I am also making some chicken stock. I am well into holiday-season multi-tasking mode now.

                                                                                                                                                                                                                                                                                This is the Rotkohl recipe I like the best:


                                                                                                                                                                                                                                                                                1 head small red cabbage, shredded
                                                                                                                                                                                                                                                                                1 Granny Smith or other tart baking apple, peeled and julienned
                                                                                                                                                                                                                                                                                1 medium onion, julienned
                                                                                                                                                                                                                                                                                3 T butter
                                                                                                                                                                                                                                                                                2 t sea salt
                                                                                                                                                                                                                                                                                8 black peppercorns
                                                                                                                                                                                                                                                                                4 cloves
                                                                                                                                                                                                                                                                                6 juniper berries
                                                                                                                                                                                                                                                                                1-1/2 cups water
                                                                                                                                                                                                                                                                                1 cup apple cider vinegar
                                                                                                                                                                                                                                                                                5 T sugar* more or less depending on taste


                                                                                                                                                                                                                                                                                Melt butter in a large pot over medium heat.
                                                                                                                                                                                                                                                                                Add the cabbage, onion and apple and mix so that everything is nicely coated with the butter.
                                                                                                                                                                                                                                                                                Add the water, vinegar sugar and spices and bring to a boil.
                                                                                                                                                                                                                                                                                Once it boils, cover and reduce the heat to low and keep simmering for 1-1/2 hours, stirring occasionally.

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    You're welcome. :)

                                                                                                                                                                                                                                                                                    A note: this recipe is definitely more sour/spiced than sweet, but you can add sugar and reduce the vinegar if you need to. I like it more tangy and sour than sweet.

                                                                                                                                                                                                                                                                                    I just ate 3 helpings of it at dinner. haha

                                                                                                                                                                                                                                                                                  2. re: BabsW

                                                                                                                                                                                                                                                                                    Babs, I'm going to finally try this tonight! Heck, only took me a year to get around to it ;)

                                                                                                                                                                                                                                                                                1. re: BabsW

                                                                                                                                                                                                                                                                                  Wow. Spätzle AND Kartoffelpuffer! Carborama, like most good German meals :-)

                                                                                                                                                                                                                                                                                  I'll have to make Wiener Schnitzel again (do you use veal or pork? I use kosher chicken breasts cause they flatten well and stay juicy), even tho it is *such* a PITA....

                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                    Definitely heavy on the carbs, but sooo satisfying lol

                                                                                                                                                                                                                                                                                    I like veal better than pork, but will use pork if I can't find veal. It's veal tonight though because I found a pretty good price on them the other day.

                                                                                                                                                                                                                                                                                2. So I, too, have been lured in by the garlic noodle crowd. I didn't have Maggi (have never cooked with it). As was suggested by ina, I used oyster sauce instead. I thought the oyster sauce might overwhelm, as it was also part of my steak marinade, so I didn't use too much. These were very good! But I do have to try them again using Maggi.

                                                                                                                                                                                                                                                                                  The main dish was steak marinated in oyster sauce, rice wine, soy sauce, and sesame oil. This was topped with a relish of cilantro, red jalapenos, lime, peanut oil, and nam pla (from the COTM). Snow peas alongside. Also made a cucumber ribbon salad tossed with rice vinegar, soy sauce, sesame oil, and a touch of sugar. Everything worked very well together.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Thanks mc! We truly enjoyed the flavors.

                                                                                                                                                                                                                                                                                  1. We've been invited to dinner with friends several nights this week(end), so tonight, I have no idea what's on the menu. I was, however, tasked with making cocktails, which are hard to pair when the menu's not set yet!

                                                                                                                                                                                                                                                                                    These folks like margaritas and spicy food, so I've chosen a cocktail that I hope will suit their palates. This particular drink, called "Indian Summer", was created by a "mixologist" coworker of mine. Pineapple vodka is infused with several varieties of spicy fresh peppers (jalapeno, serrano, habanero, etc.) for a few minutes. Once it's picked up sufficient heat, it's strained and shaken with lemon juice and simple syrup. Sounds terrible (it was originally a way to get rid of leftover flavored vodka stock at our restaurant), but it's deliciously well balanced. The spicy kick keeps you coming back.

                                                                                                                                                                                                                                                                                    This one's served up. A nice variation I learned is to float a very thin layer of malbec or other fruity red wine on the top. The red:yellow contrast is really striking, and the flavor of the wine doesn't stand out.

                                                                                                                                                                                                                                                                                    We'll also bring beer---probably some American IPA.

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                      Spicy and sweet, love the sound of that cocktail.

                                                                                                                                                                                                                                                                                    2. I've been in reheat mode this week, but tonight, I cook! I took out a couple of chicken thighs to defrost, and I wanted something gingery. This Ginger-Soy Chicken recipe works for me.


                                                                                                                                                                                                                                                                                      I think I'll do a combo of apricot preserves and lots of grated fresh ginger. Alongside will be the scallion rice, and sauteed brussels sprouts tossed with chopped pistachios.

                                                                                                                                                                                                                                                                                      And wine. Mostly definitely wine. :-)

                                                                                                                                                                                                                                                                                      1. We're headed out with friends tonight but tomorrow is the man's birthday and it will be a simple filet mignon and lobster tails with garlicky roasted asparagus and pimiento cheese mashed potatoes. He's still under the weather and doesn't want fussy, just yummy and comforting.

                                                                                                                                                                                                                                                                                        I haven't made lobster tails in a long time, I'm going to have to search the board and do some reading.

                                                                                                                                                                                                                                                                                        1. I used slices of the pork tenderloin made the other night to make pressed sandwiches. Along with the pork went smoked ham, muenster cheese, and a relish made of cilantro, parsley, garlic, and pickled jalapenos. Cooked them under a brick on the grill pan. The sweetness of the pork marinade was a wonderful contrast to the spicy green relish. Side salad with greens, honeycrisp apples, and stilton. Early dinner for us, as we're about to settle in for a movie.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                                                                                                                            I'd like that for breakfast please, like, right about now, thank you.

                                                                                                                                                                                                                                                                                          2. i think i hit a new high in overindulgence....

                                                                                                                                                                                                                                                                                            I made myself a ribeye (dad and sister were having pizza and i'm trying to do low carb for a few days), nice and bloody, and then on the side i made the sauce for the Vietnamese garlic noodles - just sauteed a bunch of minced garlic in a bunch of butter and added a little maggi sauce... then poured that right over my sizzling steak. HEAVEN. that and a big spinach salad with some chunky vinaigrette my sister made (not sure what was in it, but it was good and citrusy.)

                                                                                                                                                                                                                                                                                            made a meatloaf for my dad for the next few days..... how he loves those boring old stand-bys - thank goodness.

                                                                                                                                                                                                                                                                                            1. Turkey croquettes finished off the last of the turkey for Thanksgiving. I made about 2 dozen, had them for dinner one night, and froze the rest. They're adapted from a recipe in "365 Ways to Cook Chicken". I seasoned both the croquettes and the bread crumbs/parmesan with fresh thyme and Bell's, minced the turkey in a food processor, and used gravy instead of bechamel to bind.

                                                                                                                                                                                                                                                                                              Recipe #229:

                                                                                                                                                                                                                                                                                              1. Thanksgiving redux was fun - I had never had venison cold before (couldn't reheat it and keep it rare), but sliced thin it was quite something. Fuchsia kitty did a driveby leap and grab a slice from the platter and devoured it with lion eating a nice bit of antilope snarfing noises.
                                                                                                                                                                                                                                                                                                Still have zero ideas for tonight.

                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                                                  my hand was soooo looking for the "like" button on this!!

                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                    OK, I'm seriously *loving* Fuchsia-kitty's drive-by schnarfing! WTG, Fuchsia! :-) (keeping a close eye on Artie and Buster!)

                                                                                                                                                                                                                                                                                                  2. Now, one of my pleasures when visiting the southern states of America is pulled pork. Well, any sort of pork really. So, when I was in one of our supermarkets the other day, I saw a small joint of pork shoulder advertised as "smoky BBQ pork", already prepared with a spiced rub and a separate chipotle sauce to mix in to the meat later. That went straight into the trolley.

                                                                                                                                                                                                                                                                                                    No matter that, when I was reading the packaging for cooking times, I spotted a schoolboy error in the blurb, that you just wouldnt expect from a major national retailer. Even one on this isolated small island off the coast of Europe. It refers to the "state of Memphis". An email to the company is winging its way to their head office customer service. Maybe it's intended a revenge on those Americans who post on Chowhound seemingly making presumptions that we have a single "European" way of doing things - like tipping. Bah!

                                                                                                                                                                                                                                                                                                    Anyway, it's going to get the requisite time in the oven - about 3 hours. Alongside, there'll be some sweet potato mash (enhanced with a spoonful of Liquid Smoke) and some corn on the cob.

                                                                                                                                                                                                                                                                                                    For dessert, vanilla cheescake. That'll be traditional American style cheesecake like from the city of South Carolina.

                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                      No baked beans from the state of Omaha?

                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                        Did the trolley go 'clang, clang, clang'? :)

                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          Hope you enjoyed your pulled pork from the State of Memphis - I think any Elvis fan would agree to that 51st state. :-)

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            The holding email from Marks & Spencer includes the wonderful "I am at a loss to explain why this has happened".

                                                                                                                                                                                                                                                                                                            I can suggest an explanation - you employ dimwit copywriters whose experience of world geography is limited to an 18-30 clubbing holiday in Ibiza and a one night stag/hen party in Riga. For feck's sake!

                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                              LOL! And you're probably not far from the truth, Harters! I lament on a daily basis upon reading the Boston Globe online. Editors seem to be completely lacking in any proofreading skills. If they even have editors anymore, that is.

                                                                                                                                                                                                                                                                                                        2. Today, dinner is likely to be leftovers from this past week, but lunch is buttermilk-soaked, cornmeal-crusted fried catfish.

                                                                                                                                                                                                                                                                                                          1. I think it may be time for a new thread... perhaps someone else can start it this time? Me -- I'm too lazy. Recovering from a very late night playing poker (possibly having broken even, but the details are fuzzy, to say the least....)

                                                                                                                                                                                                                                                                                                            Sustenance last night was truffled liver paté, triple creme brie, ciabatta from the local bakery, ancient gouda, and goat cheese; later on, Thai delivery.

                                                                                                                                                                                                                                                                                                            Tonight we're keeping it low-key. Little tastes of things to be purchased at Wegmans later -- maybe some shrimp salad (if I don't make my own), and hopefully with the addition of roast pork flown in straight from Chinatown. Well, ok... not *flown* in -- just delivered to us via the megabus & a good friend :-D

                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              your dinner sounds right up my alley - both last night and tonight's.

                                                                                                                                                                                                                                                                                                              Your wish is my command:

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                muchas gracias, querida. tho it should probly say #118..... :-D

                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                  dammit janet! what did have? mods must have fixed for me. thx. mods!

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    It's always a good morning to wake up to a little RHPS. :-)