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What's for Dinner? #118 [OLD]

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Alrighty, at the request of la lingua I have started a new thread. For us tonight it will be steak. Rib-eyes. Nice and bloody. Not sure of prep yet, but thinking of a steak salad. Day 2 of a no-carb weekend. (Save for a cocktail or two, of course - i'm not CRAZY.)

What's on your table tonight?

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  1. My wife is preparing a stir-fry made with leftover London broil (flank steak). BTW, I like my filet mignon Pittsburgh rare. For those who are unfamiliar with that prep, the steak is charred on the outside and rare in the middle.

    1 Reply
    1. re: ChiliDude

      "the steak is charred on the outside and rare in the middle."

      Surely that's how every steak should be - but rarely is.

    2. Had a vegetarian friend over for dinner last night so I made a number of meatless dishes from At Home with Madhur Jaffrey in a vague attempt to recreate an amazing restaurant meal we had a few weeks ago.

      Dinner was red lentils with ginger, mixed vegetable curry, basmati rice, storebought naan and yogurt on the side. Dessert was yogurt custard with banana and cardamom and a supermarket tiramisu cake brought by our guest. This was my first Jaffrey cookbook experience and I am now hooked. Everything I made turned out amazingly well.

      Not sure what'll happen for tonight, but it will probably be centred around meat.

      8 Replies
      1. re: BananaBirkLarsen

        The rice with sesame seeds in that book is fantastic. I don't think I've ever made one of her recipes I didn't like, and I've been using her books since the first one came out..

        1. re: buttertart

          The rice with sesame seeds looks great -- Perhaps I'll try that one next. I'm kind of glad I was limited to the vegetarian recipes because everything looked so good it was hard enough to choose what to make as it was.

          1. re: BananaBirkLarsen

            Here's the recipe, for anyone who doesn't have the book handy: http://books.google.com/books?id=8fYw...

            1. re: ChristinaMason

              oops here's the pic.

               
        2. re: BananaBirkLarsen

          I have some red lentils, so I've been eyeing that recipe. Glad to hear it was a success!

          1. re: BananaBirkLarsen

            Banana, sounds delicious

            1. re: BananaBirkLarsen

              if said restaurant meal was in Fresno, can you post on the California Board or give a link if you already have? :-)

              1. re: susancinsf

                There were a couple threads about the restaurant but the reviews were so extensive, and written by people who clearly knew what they were talking about, and I didn't feel I had too much to add. Here's a link to the main one: http://chowhound.chow.com/topics/653740 (I think the other threads were linked to in that thread)

            2. Slight change of plans. We were feeling meaty today & got ourselves a nice chuck eye. Seared in the CI pan, finished in the oven, currently resting. Side of baby romaine with orange grape tomatoes, feta and a simple vinaigrette (oo, rwv, s&p, mustard).

              3 Replies
              1. re: linguafood

                Very nice. Let me get my coat and shoes on.

                1. re: buttertart

                  All gone.

                  1. re: linguafood

                    Dang.

              2. A LONG day of errands, including getting Alfie back to the shelter to be looked at - sure enough, Momma's diagnosis of URI was correct. I now have oral meds to give him each morning and eye drops for Buster 2x a day. Oy. :-)

                Then LOTS of errands on a strip of road in Salem, NH that's notorious for being a PITB during regular time frames. But during the month between Thanksgiving and Christmas? Oy yet again. But I got them done, finding good parking spaces and getting what I needed - all except the scallops I had hoped to have for dinner. Too late, and I was tired. So homemade mac & ham & cheese to the rescue. Alexia "artisan" rolls and a salad with maple-balsamic vinaigrette alongside. Oh yes - and there's been wine. Plenty of wine. :-)

                Ice cream with gingersnaps if I *must* have some dessert. :-)

                1 Reply
                1. re: LindaWhit

                  I'm sorry to hear the kitkats are under the weather. :(

                2. With the guys in Philadelphia at a squash tournament, I am left to my own sorry devices. Dinner tonight was a big salad of mixed greens, artichoke hearts, a bit of avocado and some grape tomatoes. I barely needed to use oil to dress the salad -- just tossed it around with the artichoke hearts, which are the kind packed in oil. With that was part of a chicken breast from a previously roasted chicken. Boring as hell.

                  3 Replies
                  1. re: roxlet

                    Not boring at all. The salad sounds tasty. But I'm a sucker for salads of all kinds...

                    1. re: linguafood

                      Yeah, but they're going to all sorts of exotic places -- like Hooters, lol!

                    2. re: roxlet

                      My kind of salad! Not at all boring. I had a salad for lunch yesterday made with Romaine lettuce, chopped onion, chopped stuffed olives, chopped green marinated hot peppers (know as peperoncini on supermarket shelves), pieces of leftover turkey from the carcass gleaned prior to being used to making turkey stock on the day after, olive oil and malt vinegar.

                      Molto saporito! Non noioso (not boring)

                    3. Braised turkey thighs in orange juice and chicken stock with sweet potatoes and butternut squash. Even better than Thanksgiving!

                      1. purposely > really lumpy sour cream shallot mozzarella cheese mashed potates.

                        hamburger patty sized/shaped hamburgers that just look like hamburger patties but in the meat [which started out as skirt steak that I food processed] is relish, ketchup, mustard, onion powder and 2 slices of toasted bottoms of hamburger buns turned into crumbs. made the gravy out of the drippings from the patties & chicken stock [and a tsp of red wine vinegar for titch of tang] and did over the mashed pots. success, he loved it

                        yellow cake with chocolate frosting for his dessert, last piece

                        1. Rib-eyes dry-cured in the fridge all day with a little salt. I made a chimichurri-like concoction of chopped previously roasted poblanos, green olives, roasted garlic, capers, sundried tomatoes in oil, fresh oregano and parsley, extra virgin olive oil, lemon juice and salt. Steamed pencil asparagus and zuke spears, then napped them in the Sauce de Jour (butter/garlic/Maggi seasoning). For the boy, potatoes in butter and parsley. Under the bloody grill-panned steaks was a salad of arugula in a lemony dijon shallot vinaigrette. The boy deemed it a meal he would gladly have paid $100 for. I think he meant it!

                          Later tonight: Cristalino sparkling, because I memorized my piece for Monday!

                           
                           
                           
                          3 Replies
                          1. re: mariacarmen

                            MC2: the pink Cristalino is really nice, if you can bear to think about it at this juncture.

                            1. re: buttertart

                              THAT'S the one i drank last night! ok, it wasn't truly champagne, but fb status posts suffer if you get too technical.

                              I do love it, though...

                              1. re: mariacarmen

                                Me too. I've never bathed in it, but I've probably drunk a bathtub full of it in my day.

                          2. Wish I had something particulary delicious or interesting to share, but I don't. Sunday lunch is country style steak with gravy. THe steak is from our steer we had butchered this fall. Hubby wants rice with it. As for veg, probably just some carrots, peas and beans frozen mix steamed with seasoned salt and lemon pepper. BORING

                            11 Replies
                            1. re: vafarmwife

                              Meat from your own animal? Sounds anything but boring to this urban dweller.

                              1. re: vafarmwife

                                not boring sounds great

                                1. re: iL Divo

                                  Well Sunday lunch may be boring, but Sunday supper won't be. While at church, a neighbor gifted us with homemade sausage. They killed hogs earlier in the week. So supper tonight is sausage, gravy, and biscuits.

                                  1. re: vafarmwife

                                    Both meals sound terrific.

                                    1. re: buttertart

                                      Agreed. My mouth is watering!

                                      1. re: ChristinaMason

                                        Yes, both meals sound out of this world!!

                                        1. re: GretchenS

                                          +1 on both meals sounding wonderful!

                                    2. re: vafarmwife

                                      "So supper tonight is sausage, gravy, and biscuits"

                                      ......................and how far are you from where I live? :)

                                      1. re: iL Divo

                                        In the mountains of southwest Virginia. It was good. Had to add some red pepper to the sausage gravy, but really good sausage.

                                        1. re: vafarmwife

                                          vafarmwife,
                                          love love love virginia.

                                  2. re: vafarmwife

                                    how good must that steak taste!

                                  3. Well last night we went to friends' for a wonderful Indian feast; I brought souffled lemon custards, a go-to dessert of mine, which also happens to be in this month's COTM. I subbed in some coconut milk for some of the milk to try to tie into the flavor profile of the dinner. Though subtle in coconut flavor, the dessert itself worked well w/the dinner.

                                    The night before last, we had a quick meal before heading out to hear music: turkey pot pies I'd stashed in the freezer and a side of brussels sprouts (quartered and sauteed w/ a little bacon in olive oil until brown, coated w/ a little cream, and then tossed w/grated lemon zest, parmesan, and chopped parsley--they were yummy).

                                    Still haven't a clue as to WFD tonight.

                                    1 Reply
                                    1. re: nomadchowwoman

                                      Must try those custards, that was a good idea for a variant for your purposes. Sounds totally yum.

                                    2. Last night, lingua's heavenly tofu, delicious even though I was plumb out of cilantro and green onions. Used some piri-piri sauce as the hot, because I couldn't find the Chinese one I wanted. Also made the garlic noodles - well, ok, but didn't float either of our boats as much as expected.

                                      Tonight making a goose phyllo pie with last year's goose and with the leftover chestnut purée as a layer under it. Always put nigella seeds on phyllo pies. Grapefruit, pomegranate and maybe clementine salad with, and an arugula one for himself.

                                      6 Replies
                                      1. re: buttertart

                                        Wow on the goose phyllo pie. I just bought my first nigella seeds. Now I have something to aspire to.

                                        1. re: nomadchowwoman

                                          They're tasty little beggars.

                                        2. re: buttertart

                                          damn - goose phyllo pie?

                                          what do the nigella seeds do for the pies? I have some that i think i've only used once (and now i can't remember what for)...

                                          your salad sounds wonderful.

                                          what didn't you like about the noodles?

                                          1. re: mariacarmen

                                            They just add a little oniony note and look purty on the golden phyllo.
                                            Maybe I didn't do them right, but I thought the noodles were a bit blah.

                                          2. re: buttertart

                                            Damn girl. I wanna be your neighbor sniffing your cooking over the backyard fence and being appreciative enough to be invited over just by doing that sniffing! LOL

                                            1. re: LindaWhit

                                              Any time you're down this way, you know how to reach me!

                                          3. I am making my first attempt with gluten-free lasagna noodles tonight: a spinach-squash-bacon filling, brought together with a simple spicy, herby tomato and pesto sauce. I'm pretty excited; it's rainy and bleh outside, so this should warm us through. :)

                                            1. Our current "cookbook of the week" is "Jamie's 30 Minute Meals" (Jamie Oliver, 2010). Amazingly it holds the record for the UK's fastest selling non-fiction book. Not such cookery books. Any book. We bought it last year and may be the last people in Britain to actualy cook from.

                                              Even then, we're not doing the whole menu as we're never big dessert fans.

                                              Any way, it's one of the chicken dishes that's getting our attention. Breasts get sprinkled with chopped rosemary and mustard powder and then fried. In a while, thinly sliced leeks go in along with a couple of unpeeled cloves of garlic and a "good swig" of white wine. When they're done, they're kept warm while some cream is added and some wholegrain mustard.

                                              While that's been going on , you've thinly sliced spuds for a dauphinoise, which you make with nutmeg, anchovies, Parmesan , bay, thyme, cream and water.

                                              For veg, the menu suggests chard or other leafy greens, sliced and boiled. At the last minute some spinach gets wilted in.

                                              Got me doubts that we're that organised to do this in 30 minutes but who cares. Certainly not Mr Oliver, who has already made his millions from the book and TV series.

                                              3 Replies
                                              1. re: Harters

                                                that chicken sounds great. going to look that up, maybe for tonight.

                                                1. re: Harters

                                                  i've got all the ingredients now to make that chicken. I think i will make the boy a hasselback potato, and i'll "make do" with the leftover veggies from last night's meal.

                                                  1. re: Harters

                                                    I agree with mc - that chicken sounds good - hope for a good review, Harters!

                                                  2. Last night was stock-less onion soup with cheesy goodness on top, plus a salad. The onions cooked all afternoon and the house still smells like heaven today. Haven't decided what will be on the menu tonight...

                                                    6 Replies
                                                    1. re: Terrie H.

                                                      stock-less? does that mean you used water for the soup base with those onions?

                                                      1. re: mariacarmen

                                                        Yes, that's it exactly. The onions are cooked a long time on low heat to deeply caramelize, then water, little wine and/ or sherry, bay leaf, thyme, a dash of wine vinegar. I first saw it on ATK, and there is a Ruhlman recipe circulating on here in a recent thread. I loved it!

                                                        1. re: Terrie H.

                                                          mmmm sounds great. thanks.

                                                          1. re: Terrie H.

                                                            I have that on the stove now. Did you add the wine as well as the sherry, as Ruhlman suggests you can? I fear it might taste a little "thin" right now, and need an additional flavor boost.

                                                            1. re: roxlet

                                                              I actually did add both, plus sherry vinegar. After making this once, I realize that a very deep caramelization on the onions is key or it will seem thin if you don't add at least a little sherry or wine, and a little vinegar. I baked my onions in a Le Creuset oven on 250F for close to 4 hours thinking it would need less watching. It still needed stirring about every half hour. I was mostly amazed at how far down those onions cooked down! It sounded like a crazy amount to need but it was for real. I'd be interested to hear what you think when you have had dinner.

                                                              1. re: Terrie H.

                                                                I think it was just OK. My big problem was that I thought that the onions had to cook with the lid on, and they were pretty watery. So I took the lid off finally and caramelized them, but I think they had been pretty much boiled by that time.

                                                      2. Our awesome friend delivered (literally) on the Chinatown roast pork front last night -- so all that's needed is a proper side. Stir-fried bak choi comes to mind, or some other nice Chinese green.... better make sure to get to the Asian grocery early -- for some reason, Sundays are a zoo there.

                                                        We also have two containers of rice leftover from Friday night's poker take-out, might fry some of that up to have some fried rice around as well.

                                                        1. Last night was shitake "creamy" mushroom soup , made creamy with pureed beans, and kale salad with black olives and parmesan. Simple and oh so delish!

                                                          1. DH made a delicious mung dal last night, and of course there's enough for about a week's worth of meals. (He sprouts the mung dal by soaking them - changing the water frequently - for several days before making the dal). We'll freeze some, but going to eat some tonight. We'll probably have a potato/green bean curry with it, since those are the available vegetables. And some whole wheat tortillas disguised as chapati:-) A tasty, easy veggie meal for a football night.....

                                                            1. Today was spent at Mom's continuing to help her pack up for her 12/15 move from a 2nd floor to 1st unit in her retirement housing complex. Came home and picked up Frankenchicken breasts for me to roast, along with some legs, wings, and thighs for the kittehs, as they seem to both be off their feed, probably because they're both fighting URIs. Turns out Buster liked the roasted chicken but Alfie is still not doing as well, or possibly not liking people food as much as Buster does. We'll see...

                                                              So Mom's dinner was roasted Herbs de Provence chicken, rice, and peas. And there is French Vanilla fro-yo with gingersnaps should I require something sweet.

                                                              2 Replies
                                                              1. re: LindaWhit

                                                                poor kitty babies! nice how you baby them - and yo mama! her dinner sounds wonderful.

                                                                1. re: LindaWhit

                                                                  Cats are motivated to eat by smell and with URIs they don't smell well (recently went through this with the big cat.) The smellier the cat food the better, especially if you warm it up just a touch. If you have a good pet store in your area, the venison and green pea canned food by Natural balance is a huge hit here (and grain free.)

                                                                  We're thinking happy kitty thoughts for you!

                                                                2. tonight it's gonna be chicken and dumplings.
                                                                  not the best at making this supper but it should suffice.
                                                                  now just to find a good and reputable recipe for dumplings? anyone anyone anyone

                                                                  2 Replies
                                                                  1. re: iL Divo

                                                                    Osso Buco with Creamy Polenta.

                                                                    1. re: iL Divo

                                                                      Maybe a little too late for your menu but maybe you can use the recipe in the future

                                                                      2 cups flour
                                                                      3 tsp baking powder
                                                                      1/8 tsp baking soda
                                                                      1/2 tsp salt
                                                                      1/4 cup shortening
                                                                      3/4-1 cup buttermilk

                                                                      Sift or whisk dry ingredients into a bowl. Cut in shortening. Add enough buttermilk to make a soft dough. Turn out onto floured board and knead lightly. Roll out to 1/4" thickness. Cut into squares with a knife. Drop into boiling broth and gently simmer covered for 12-15 minutes. Do not lift lif while dumplings are cooking.

                                                                    2. I picked up a 12 pound fresh ham a couple of days ago and broke it down into three roasts, one of which I sliced off a couple of "chops" which were seared then simmered in gravy tonight. To go with, herbed rice pilaf and simple broccoli & carrots steamed with butter. The last of my homemade rolls accompanied. No dessert; saving that for my birthday tomorrow so I can make myself a cheesecake.

                                                                      5 Replies
                                                                      1. re: Cherylptw

                                                                        Happy Birthday Cheryl. Enjoy that cheesecake!

                                                                        1. re: Cherylptw

                                                                          Happy Birthday to you Cheryl -- hope you are having a great one!

                                                                          1. re: Cherylptw

                                                                            Happy day to you today Cheryl! Have a delicious day.

                                                                            1. re: mariacarmen

                                                                              Thanks Ladies!!

                                                                              1. re: Cherylptw

                                                                                Same from me!

                                                                          2. Just snacking tonight- had a too large lunch with friends in town.

                                                                            Last nights lobster tails and filets with pimiento cheese mashed potatoes, sauteed 'shrooms and steamed carrots was really nice. The lobster tails were meatier and sweeter than expected. I timed them perfectly, which I'm proud of myself for since I don't make them often at all! That was for the man's birthday yesterday..... now I have to think up what I want him to make me for my birthday next weekend!

                                                                            1. Here's a pic of the hasselback, inspired by BabsW on another thread, the Jamie Oliver chicken, inspired by Harters, above, and an arugula salad. The chicken was lovely, tho a tad rich - only because i used heavy cream instead of what I believe the recipe meant - just regular cream. also, had no stone ground mustard, so i used dijon. I also had only skinless boneless chicken breasts and thighs to work with, but the thighs especially worked beautifully - very tender and juicy. I put a bit of the leftover Cristallino into the dijon salad dressing. Yums all around.

                                                                              1 Reply
                                                                              1. re: mariacarmen

                                                                                I was trying to figure out that photo, way upthread, but now I see: it's your hasselback potato, and, wow, what a thing of beauty. Nice!

                                                                              2. Back from vacation and I'm ready to start the ball rolling for the holidays! Scrubbed down the fridge and tossed many mystery items and restocked with a splurge trip to Whole Foods. Last night was "Mom;s Pot Roast" - a Williams Sonoma Recipe with a chuck roast on sale and while it cooked for two hours while I went to a Handel's Messaih Sing to get in the season. Made garlic mashed potatoes and peas and carrots for the sides.
                                                                                Tonight it's on to the air chilled chicken that was also on sale. Thinking lemon parsley roast with rice and greens.

                                                                                1. We had dinner with friends last night, who made braised beef short ribs, root vegetable puree (potatoes, parsnips, and Jerusalem artichoke), and sauteed kale. I brought Galley Girl's pear tart for dessert, and DH brought a bottle of fresh hope IPA homebrew.

                                                                                  Tonight, I'm thinking a simple chicken breast over salad.

                                                                                  3 Replies
                                                                                  1. re: ChristinaMason

                                                                                    Funny, it might be a chicken night here as well. Though I may well go the well-trodded piccata route again....

                                                                                    1. re: linguafood

                                                                                      ooops, that was "fresh hop" not "hope". I kind of like the sound of that, though.

                                                                                      1. re: ChristinaMason

                                                                                        "Fresh Hope" is perfect! Register that.

                                                                                  2. November was crazy busy at work so it has been awhile since I've made anything worth posting about. Yesterday I made a big batch of country-style ribs with greens (kale, chard, escarole, scallions, garlic) that made the house smell fabulous all afternoon. Served with saffron rice it was heaven and it was not till I was putting away the leftovers (3 more dinners -- yay!) that I realized I completely forgot to use any Chipoltle Tabasco -- so tonight's will taste different although it can't be better. I really love this method that femmevox posted, it's the third time I have made it. http://chowhound.chow.com/topics/7655...

                                                                                    2 Replies
                                                                                    1. re: GretchenS

                                                                                      wow, that does sound good. i'm going to try that very soon.

                                                                                      1. re: GretchenS

                                                                                        that really sounds great. recipe noted!

                                                                                      2. Tonight I am going to roast some veggies...cauliflower, sweet potato, rutabaga, acorn squash, red potato, carrots. Haven't yet decided what to put on them besides olive oil.
                                                                                        Some of the leftovers will go into a soup tomorrow. Some that aren't cauliflower soup friendly will be mixed up with some orzo and sprinkled with a little of that chunk of asiago in the fridge.

                                                                                        1. Dinner will be braised chicken thighs with oyster mushrooms (probably some white wine, hot paprika and maybe a dash of cream), hasselback potatoes & butter lettuce with simple vinaigrette. Not really the "diet" menu I envisioned, but certainly a tasty one. Can't win them all :-D

                                                                                          2 Replies
                                                                                          1. re: linguafood

                                                                                            Yum.

                                                                                            1. re: linguafood

                                                                                              Sounds great. Gotta make those potatoes, but can we change the name, lol?

                                                                                            2. Salad plans got bagged for something heartier: chicken brunswick stew. I sort of loosely hybridized these two recipes:

                                                                                              http://www.foodnetwork.com/recipes/pa...
                                                                                              http://www.foodnetwork.com/recipes/br...

                                                                                              I basically made mine as a braise with a bacon saute as the base and a splash of bourbon just because. It started on the stovetop and finished partially covered in the oven. Served over white rice, it hit the spot. Next time I make it, I'll be sure to have corn on hand!

                                                                                              1. Beef bourguignon, a la Ms. Child. It's my first time making it and it's taking longer than I anticipated, so we won't be eating for another couple of hours. That's okay, though. We'll be good and hungry!

                                                                                                2 Replies
                                                                                                1. re: BananaBirkLarsen

                                                                                                  And very happy. Enjoy.

                                                                                                  1. re: nomadchowwoman

                                                                                                    Very happy indeed! And even more so after hearing my boyfriend say "I'll do the dishes."

                                                                                                2. We've had an internet problem the last couple days. Looks like it's working better now, so I'm back in the swing, I think.
                                                                                                  Tonight I made prawn and scallop posole, with tomatillo salsa and avocado. I had already planned on making the dish, and thankfully, the market had sea scallops and big, fresh, wild prawns. Tortillas on the side. This is my third or fourth time with this dish, each time Mr. NS says "Wow, this is delicious! Make this again!"

                                                                                                   
                                                                                                  23 Replies
                                                                                                  1. re: L.Nightshade

                                                                                                    That sure looks beautiful, LN!

                                                                                                    1. re: nomadchowwoman

                                                                                                      Well, thanks ncw, that's kind of you. It looks a bit mushy green the pic, but it really was rather a bit pretty!

                                                                                                    2. re: L.Nightshade

                                                                                                      glad to see you back! i've never heard of a seafood posole, but i can certainly imagine it would taste wonderful. my dumb bf and his not-liking-fish thing!

                                                                                                      1. re: mariacarmen

                                                                                                        You have a "not-liking-fish" beau? Oh sweetie, my condolences!

                                                                                                        1. re: L.Nightshade

                                                                                                          I've got one of those too! There really should be some sort of support group.

                                                                                                          1. re: BananaBirkLarsen

                                                                                                            My name is Mariacarmen, and my boyfriend hates seafood.

                                                                                                            Hi Maria.
                                                                                                            Hi BananaBirkLarsen.

                                                                                                            1. re: mariacarmen

                                                                                                              My name is LindaWhit, and *my* boyfriend hates seafood. Despite having lived in Boston or Seattle his entire life.

                                                                                                              Hi LindaWhit.
                                                                                                              Hi maria.
                                                                                                              Hi BBL.

                                                                                                              1. re: LindaWhit

                                                                                                                Hi Linda.

                                                                                                                1. re: mariacarmen

                                                                                                                  Hi Maria.
                                                                                                                  Hi Linda.

                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                    Anyone up for some seafood? ;-)

                                                                                                                    1. re: LindaWhit

                                                                                                                      ( :

                                                                                                                2. re: LindaWhit

                                                                                                                  Is this a support group I can join? My guy 'claims' to be a direct descendant of some pilgrim who came over on the Mayflower and you would think if his family had been in New England that long they would have included fish in the diet at some point in the last 300 plus years right? No way. (At least he eats oysters washed down with a beer and will do shrimp in Florida)

                                                                                                                  1. re: Berheenia

                                                                                                                    Hi Berheenia. Make yourself at home.

                                                                                                                    1. re: Berheenia

                                                                                                                      ::::sliding another folding chair into the circle:::::

                                                                                                                      At least your guy does oysters and shrimp, Berheenia. I'd be happy with just the beau liking shrimp or scallops! Nope. He won't go there. I think it's a texture thing for him. Silly man. He knows not what he misses!

                                                                                                                      1. re: LindaWhit

                                                                                                                        Mine will do oysters too - and SOME sushi. it's fishiness that gets him, as opposed to texture. well, no, it's texture too. he doesn't like ankimo, or uni either. i think i need to attend more meetings.

                                                                                                                        1. re: mariacarmen

                                                                                                                          Mine likes fish-and-chips and has implied that he has eaten shrimp at some point in the past and enjoyed it. But you should've seen the expression on his face when he found the jar of shrimp paste in the fridge and asked with great suspicion, "I haven't eaten this, have I?" He also claims that he could learn to like fish and has encouraged me to cook it... but then he turns down everything I suggest. I suspect that he'd like it only as long as it neither looked nor tasted like fish.

                                                                                                                          All of this talk has given me the biggest craving for seafood...

                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                            God forbid he has the shrimp paste in something you "snuck it into" and >gasp< likes it.

                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                              Sounds like it's time for the fish burger and lots of ketchup.

                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                haha - i've sneaked in anchovy paste into spaghetti sauce many times and he's never been the wiser.

                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                  All of this talk reminds me that my ex husband loved fish. I'm so much happier with my new one. I should count my blessings I guess but damn I miss bluefish!

                                                                                                                    2. re: L.Nightshade

                                                                                                                      i know! everyone should feel really, really sorry for me.

                                                                                                                      1. re: mariacarmen

                                                                                                                        Lighting candles for all of you.

                                                                                                                        1. re: nomadchowwoman

                                                                                                                          thank you, ncw.

                                                                                                                3. A repeat of a few nights ago: I baked the remaining turkey pot pies (and cleared some precious freezer space), and made two sides--brussles sprouts sauteed in bacon fat and tossed w/lemon zest and parmesan and a salad of arugula, avocado, and (surprisingly tasty) FM cherry tomatoes.
                                                                                                                  Eleven days from now begins 11 straight days of house guests. I'm in total panic mode. I shall be looking to CH for (delicious) coping strategies.

                                                                                                                  2 Replies
                                                                                                                  1. re: nomadchowwoman

                                                                                                                    ELEVEN straight days, ncw? Oh my. Please tell me there's a nook in which you can tuck yourself away from everyone for a bit of respite?

                                                                                                                    1. re: nomadchowwoman

                                                                                                                      eek! got some brown gloop (ala Harters) in the freezer? Now's the time!

                                                                                                                    2. Broke out the Silver Palate Good Times Cookbook and made the parslied roast chicken with lots of butter and lemon for Monday dinner. Lots of leftover meat for a stir fry tonight.

                                                                                                                      1. So, I was supposed to have a very virtuous lunch today pretty much comprising salad leaves. But, it's cold, wet and horrible and, on my way home from my stint volunteering at the local hospital, I stopped at the chippy and arrived home with steaming hot cod and chips liberally drenched with malt vinegar.

                                                                                                                        So, now I should be virtuous over dinner. Fat chance!

                                                                                                                        So, upcoming ..........meatballs

                                                                                                                        Lamb mince is to be mixed with harissa and ground cumin, rolled into balls, fried and finished in a sauce. Sauce is chopped onion and garlic, tin of tomatoes, tomato puree, chopped dried apricots, tin of chickpeas. Carb will be something as yet undetermined and vaguely eastern Mediterranean - rice, bulghur, cous cous, frikeh, whatever.

                                                                                                                        Oh, and there's bound to be enough left to go in the freezer as a future brown gloop meal. Yippee.

                                                                                                                        3 Replies
                                                                                                                        1. re: Harters

                                                                                                                          Good intentions don't go so far in my house, either. Last night's "diet" dinner was hasselback potato (generously basted with butter & olive oil) and braised chicken w/oyster mushrooms in a white wine cream sauce. Oh, right. There *was* a healthy salad on the side....

                                                                                                                          Tonight I should probably have nothing for dinner. A scheduled photo shoot in the early eve which will likely last past dinner time should help with that.

                                                                                                                          1. re: Harters

                                                                                                                            That sounds like a great day's menus to me. I could slaughter an order of fish and chips right now, she says looking sadly at her peanut butter sandwich and apple.

                                                                                                                            1. re: Harters

                                                                                                                              i love every single part of this post. the volunteering stint, the cold wet day, the FISH CHIPS & VINEGAR, the lamb.... i'm starving now. thanks Harters!

                                                                                                                            2. Its supposed to be another night in the 20s (which is just stupid cold for here,) so I ran around again covering tomatoes and picking peppers so I don't lose them.

                                                                                                                              Those peppers (some anaheim, some poblano, some cubanelle) will be stuffed with a rice, cheese & veggie mixture and baked. I'll serve them with a soup I make that's a cross between posole and tortilla soup with some shredded chicken in it- with an extra scoop of the chipotles in adobo sauce that I keep already blended in a container in the frige for some extra warmth.

                                                                                                                              4 Replies
                                                                                                                              1. re: weezieduzzit

                                                                                                                                That sounds delicious! I need to make stuffed peppers---it's been a while. Do you follow CI's method of blanching them in heavily salted water before stuffing?

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  No, they're fresh out of the garden. Blanching/charring/peeling isn't necessary. You can cut right through them with a fork when they're done.

                                                                                                                                2. re: weezieduzzit

                                                                                                                                  Ooh, your stuffed peppers sound vegetarian, are they? I've been searching for a good vegetarian stuffed pepper recipe, do you mind sharing? Thanks!

                                                                                                                                  1. re: yummfood

                                                                                                                                    I suppose they could be vegetarian- sometimes they are and sometimes they aren't here. :)

                                                                                                                                    I don't use any kind of recipe. I mix cooked rice with cheese and sauteed veggies that are cut up pretty small and meat if I feel like it, add liquid if its really dry (you don't want it to be too wet!) season to taste and stuff it in the peppers, which have had the tops cut off and the seeds and ribs removed. Sit them upright in a baking dish- into the oven at 350 until they pierce easily with a skewer. You can put a bit more cheese on top and let it get nice and bubbly and brown too- it looks nice. That and a salad or soup makes a nice dinner.

                                                                                                                                    If your peppers are thick skinned or tough you may want to blanch, steam or char and peel them.

                                                                                                                                3. The beau is back from Wichita, KS after visiting his childhood best friend who is in home hospice dealing with ALS. :-( It was good for him to go be with his friend, but he's also glad to be home. He's coming up to visit, so a quick and easy dinner will be spaghetti and meat sauce, salad, and "artisan rolls" heated up in the convection toaster oven. And cuddling for dessert. :-)

                                                                                                                                  4 Replies
                                                                                                                                  1. re: LindaWhit

                                                                                                                                    sad for your beau and his friend...
                                                                                                                                    that dessert sounds like it's worth every calorie! enjoy!

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      I LOVE that kind of dessert, good call :-) The boyfriend & I spent part of the afternoon picking greens at his mother's house, followed by transporting some of those greens to my mother's house and then scaling & cleaning rockfish for the freezer. After all that & having to go to the store for more freezer bags and a surge protector for the spare freezer, I was in no mood to cook a meal so I picked up already fried chicken from the local store's deli and I added green beans and baby shell pasta cooked in a parmesan sauce and dinner was done! No dessert for me, a hershey's bar with almonds for him. Maybe I'll just have a bit of cuddling for dessert too!....

                                                                                                                                      1. re: Cherylptw

                                                                                                                                        Hope you enjoyed your cuddling dessert, Cheryl. I haven't had "already fried chicken" from a supermarket deli in a LONG time...and now I'm craving it! Will have to check very soon to see if my local markets have it.

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          The dessert was delish! LoL! The chicken, too salty...

                                                                                                                                  2. Zuni roasted chicken atop bread salad with arugula, side of cherry tomatoes with za'atar pesto. Finally got around to trying the Zuni chicken. (Which, I must say, was a bit much for a workday!) It seemed to dehydrate during it's three day dry cure. Plus I swear there was post-mortem lividity happening. But wow, the end product definitely worked. I'm not a huge chicken fan, and I do not even approach chicken skin, but this version really came through. Plus, the flavor of the free range chicken seemed to shine in this dish.

                                                                                                                                     
                                                                                                                                     
                                                                                                                                    15 Replies
                                                                                                                                    1. re: L.Nightshade

                                                                                                                                      L - what do you mean you do not even approach chicken skin? you don't normally like it or you don't normally crisp it up enough? looks beautiful...

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Thanks maria! I normally do not like to eat chicken skin at all. I have to say it was edible and tasty in this dish. (At least in the small amounts I was willing to eat!)

                                                                                                                                        1. re: L.Nightshade

                                                                                                                                          wow, i don't think i've ever heard that - you are blowing my mind, Linda! crispy chicken skin is like bacon!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Well, when you put it that way, it sounds pretty good! I've always had a weird relationship with chicken. Never liked it much, hated the skin, and hated fried chicken. It may well be just the way it was cooked when I was growing up? Don't know. I've since cultivated a taste for chicken, but haven't seen a big (health) advantage to cultivating a taste for fried chicken, or for the skin.

                                                                                                                                            1. re: L.Nightshade

                                                                                                                                              I think we are related, I am kind of weirded out by chicken skin and fried chicken. I used to love chicken wings, but not the last couple of years. I know I am an oddball here for sure. :)

                                                                                                                                              1. re: mcel215

                                                                                                                                                No, I've always had a chicken phobia that I've worked hard to overcome as my husband loves chicken. (We had it for dinner last night.) And I love having homemade stock on hand. Although it will never be my favorite protein, I've come to like it a lot more.
                                                                                                                                                I'm mostly weirded out by raw chicken though (the skin, ew) and I keep a box of disposable gloves and bleach under the sink for whenever I'm "fooling" with chicken. Funny, other raw meatdoes not trigger such neuroses.
                                                                                                                                                (I know I inherited this chicken thing from my grandmother, who never cooked it, so traumatized had she been by the chicken slaughters of her childhood; I've never seen that, of course.)
                                                                                                                                                Genetic, atavistic, whatever--but I have a thing about chicken.

                                                                                                                                                Thank goodness I don't feel that way about seafood, like many of the CH SOs here.

                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                  When I first started cooking on my own, boneless/skinless chicken didn't exist in stupidmarkets, or was so astronomically expensive I didn't buy it. I was really squicked out at the feel of chicken, chicken skin, and having to remove the meat from the bone myself. But within a few months, I got over it.

                                                                                                                                                  Now innards? Yeah, that still squicks me out.

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Do we need to start another support group for the chicken-challenged?

                                                                                                                                                  2. re: nomadchowwoman

                                                                                                                                                    Iused to not like chicken after the 1st day, but I've gotten better at that. But I think I've come to appreciate chicken more because of this thread. It was never my go-to - i could go months without eating chicken, and now i cook it like once a week.

                                                                                                                                          2. re: mariacarmen

                                                                                                                                            I'm a big fan of crispy chicken skin.

                                                                                                                                            Had a wonderful experience with it in a restaurant a couple of hours north of here. It topped a small piece of hake, a little diced fennel and pinenuts scattered around + verjus sauce. My favourie dish in a 13 course tasting menu.

                                                                                                                                            1. re: Harters

                                                                                                                                              That is interesting. So it was just the crisped chicken skin used like a garnish?

                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                if the skin is done right like that (and I've never actually done it), it's like a potato chip, crispy, savory, salty, full of umami goodness.... yum.

                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                  Not really a garnish - it was more integral to the dish than that. Think a weird and wacky "surf & turf" - although there was actually a menu item described as surf & turf ( smoked eel mixed with shredded belly pork, beetroot sauce, topped with mustard jelly)

                                                                                                                                                  1. re: Harters

                                                                                                                                                    What an interesting sounding menu this place has!

                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                      They've simplified the menu since we were last there and I can't wait to get back early in the new year. The hake/chicken combo is still on the list - although slightly different. Menu now reads - "Hake with chicken skin, spring greens, artichoke and mulled cider"

                                                                                                                                          3. Took the first tray of Thanksgiving-leftover-turkey green enchiladas out of the freezer tonight. The tortillas had become somewhat mushy, but were still quite tasty. I whipped up some quicky Mexican-ish rice as a side. All in all, it was a satisfying meal.

                                                                                                                                            1. I have woken up with a man cold. And, as we all know, a man cold is one of the world's worst illnesses. Only sympathy and sustaining food has any real mitigating effect. So far, neither has been in evidence. Which means I have spent much of the day languishing morosely on the sofa watching the vileness that is daytime TV. In due course, life's companion will return with healing hands and a packet of Fisherman's Friend (no - you go look it up).

                                                                                                                                              And, having ministered first aid, she'll be warming up a bought cheese, onion and potato pie; lightly steaming some cabbage. There may be some pomegranate seeds and yogurt for afters. And a big glug of Night Nurse before I go to bed.

                                                                                                                                              And the bugger of it is, we had a reservation for a posh lunch in the city today and had to cancel. Bugger, bugger, bugger!

                                                                                                                                              9 Replies
                                                                                                                                              1. re: Harters

                                                                                                                                                Ha. Man cold. You're practically dying over there, eh?

                                                                                                                                                Funny how Fisherman's Friends haven't made it big over here in the US of A. They're my favorite mints (I like the green & white ones).

                                                                                                                                                Hope you recover from your grave illness soon & are able to enjoy your posh lunch some other time.

                                                                                                                                                1. re: linguafood

                                                                                                                                                  The fictional Sgt Wiggins in Martha Grimes' excellent Richard Jury series has been popping Fisherman's Friends in every book since 1981. So you gave me an aha moment. Do they actually work? I'm a fan of the unfortunately named Mucinex.

                                                                                                                                                2. re: Harters

                                                                                                                                                  I hope the glug of Night Nurse helps your mancold, Harters! And sorry on the posh lunch cancellation. :-(

                                                                                                                                                  1. re: Harters

                                                                                                                                                    oh phooey on missing the posh lunch! i hope the cheese pie and night nurse do their job in relieving the man cold yucks.

                                                                                                                                                    1. re: Harters

                                                                                                                                                      Hope your man cold responds well to the Night Nurse and you can reschedule the posh lunch soon!

                                                                                                                                                      1. re: GretchenS

                                                                                                                                                        Thank you all. Life's companion has returned with the aforementioned Anglers Amigos - and ice cream!

                                                                                                                                                        Ice cream, eh? She loves me still.

                                                                                                                                                        1. re: Harters

                                                                                                                                                          she's like a schoolgirl in love!

                                                                                                                                                          1. re: Harters

                                                                                                                                                            Who wouldn't, Harters?

                                                                                                                                                            1. re: Harters

                                                                                                                                                              The coddling cure--very effective, even on the manliest of colds..

                                                                                                                                                        2. I had never even heard of a Hasselback Potato until sems like half this board made them in the past week or two. But google to the rescue, I made my first one last night, using duck fat I had hanging around and it was mighty tasty as well as elegant-looking. Thanks everyone!

                                                                                                                                                          10 Replies
                                                                                                                                                          1. re: GretchenS

                                                                                                                                                            Oooh! Duck fat!! I bet that elevated the potato significantly.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              It was pretty darn yummy!

                                                                                                                                                              1. re: linguafood

                                                                                                                                                                I got all y'all beat by a year - and it was goose fat, Freundin! http://chowhound.chow.com/topics/7551...

                                                                                                                                                                1. re: buttertart

                                                                                                                                                                  Ha! No goose fat in this house, currently. Just some rendered duck fat, store-bought d'Artagnan duck fat & the always available bacon grease. Though the latter, I think, wouldn't work so well.

                                                                                                                                                                  Mmmmmgoose fat. Must try on Asselback potato.

                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                    Ever the trendsetter you are! :)

                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                      Tee hee! The recipe was from Time-Life Foods of the World "Scandinavian Cooking" - and I'd only had the book for about 40 years!

                                                                                                                                                                2. re: GretchenS

                                                                                                                                                                  Bridget made them on Cook's Country a few weeks ago. They looked delicious and I've been meaning to try them, too. Duck fat definitely definitely kicks it up a notch. (Oops, different show.)

                                                                                                                                                                  1. re: Tonality666

                                                                                                                                                                    oh yeah, genius, gretchen! i think that'll be part of WFD this weekend.
                                                                                                                                                                    and now i'm wanting crispy-skinned chicken....

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      it's not too late to start your zuni project '-)

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        thinking about that.... Sat. maybe.

                                                                                                                                                                3. T bone steak from our meat CSA. Carnival squash salad.

                                                                                                                                                                  1. Lasagna with roasted eggplant, tomato, béchamel, mozzarella, and parmesan.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: Tonality666

                                                                                                                                                                      That sounds like a great lasagne! I haven't made it with eggplant in so long, you've inspired me to do that again soon.

                                                                                                                                                                    2. I have a new boyfriend who says he doesn't like squash. Oh well, I have a fave recipe from Biba Caggiano Trattoria Cooking that is meatballs in zucchini and saffron sauce and brown rice to go with. This is Florida and this is the time of year when we get great veggies at the Farmers Market.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Floridagirl

                                                                                                                                                                        I would tell him that he can quietly pick them out and set them on the side of my plate.

                                                                                                                                                                        That sounds good.

                                                                                                                                                                      2. Chicken and sausage gumbo on this snowy night

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: vafarmwife

                                                                                                                                                                          Yum.

                                                                                                                                                                        2. Hasselback potatoes and that hot new dessert--cuddling--seem to be the theme this thread.

                                                                                                                                                                          It is quite cold here, and I wish I'd had the foresight to make a big pot of a hearty soup (like vafarmwife's gumbo), but alas it'll be a last minute, late dinner although still good if steveh's recipe for braised chicken and mushrooms (finished w/a little sour cream) is even half as tasty as the last time I made it. I'll be serving that w/buttered &parsleyed egg noodles, roasted carrots (from a COTM recipe), and sauteed spinach. And I'll be asking DH to make me a negroni. It's been a long day.

                                                                                                                                                                          Last night we had what has come to be known as Hubby's Happy Meal--breaded pork cutlets fried in clarified butter and buttermilk mashed potatoes. I added two sides--a salad (romaine, cherry tomatoes, red onion, blue cheese crumbles, vinaigrette) and Smitten Kitchen's dijon-braised brussels sprouts (a very tasty BS recipe, BTW).

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                            Despite how cold it is in your neck of the woods, I'm sure the hot new dessert will warm up the cockles of various hearts, ncw. ;-)

                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                              ooh, good idea with the clarified butter.... i have a tub of ghee sitting at home that's been crying out to me to use it...

                                                                                                                                                                            2. Leftover MIL's spinach and sausage lasagna from the freezer, and a romaine salad to go with. The man is taking care of everything.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                On the side, pan-roasted crimini mushrooms with rosemary. And I made my own Caesar for the dressing. There's a first time for everything!

                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                  Sounds like heaven, on a cold night.

                                                                                                                                                                              2. Grilled sirloin steak, grilled zucchini, corn, oven-cooked brown rice (Alton's recipe--first time I try it), leftover baguette sliced in half, buttered with a sprinkle of fresh parmesan and toasted in the oven. Ice cream for dessert.

                                                                                                                                                                                1. I'm finishing up roasting a swan white squash that I've filled with a mix of wild rice, spinach, shallot, almond slices, raisins, roasted garlic, and goodly amounts of spices. I can't wait to dig into my half of it :)

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                    I first read that as "I'm finishing up roasting a swan with squash"--I did quite a head-jerk on that one megjp : 0

                                                                                                                                                                                    1. re: megjp

                                                                                                                                                                                      "I'm finishing up roasting a swan"

                                                                                                                                                                                      I just read that part, kind of threw me for a loop too!

                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                        Come on, my kitchen is TINY! :)

                                                                                                                                                                                    2. With the husband out at a dinner menu, I was looking for some way to use some of the broccoli in the refrigerator and shrimp in the freezer. ChristinaMason turned me on to this dish of roasted broccoli with shrimp

                                                                                                                                                                                      http://www.thewednesdaychef.com/the_w...

                                                                                                                                                                                      It was really delicious, and I could see making this with other flavor profiles as well. though the cumin, coriander, and pepper combo was very tasty. Since my husband doesn't care for roasted vegetables, this was a perfect dish to make while he was out. The only problem? I didn't make enough!

                                                                                                                                                                                      1. Spaghetti & meatballs, garden salad & a package of brown & serve rolls. I've spent the better part of the morning washing & blanching those greens picked yesterday then an hour before making dinner fileting fish for the freezer. I'm pooped

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                          Yes, but think how your efforts wil be rewarded--a freezer full of fish and greens.

                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                            Yep, you're right...but it's a lot of work! I've got just about all the meat I need to be set for the winter except beef & shrimp so I really can't complain....

                                                                                                                                                                                        2. Mr. Nightshade at the stove tonight, so we eat manfood. Hamburgers with gorgonzola, bacon, and roasted yellow peppers. Herbed, roasted potato wedges. He mentioned Ben and Jerry being in the freezer, it sounded like a bit too much. Well, maybe later.

                                                                                                                                                                                           
                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                            YUMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!

                                                                                                                                                                                            Me wants.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Ha! Thanks Linda. That about sums it up!

                                                                                                                                                                                          2. Tonight was an unsuccessful shopping trip to find lights and a tree stand and was yet another frustrating encounter with what may be the worst public transit system in the world. Since we didn't get home (empty handed) until nearly 10, I just heated up the last of the beouf bourguignon from 2 nights ago and tossed it with some penne and parmesan. Quite good, actually.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                              I can think of worse leftovers to come home to.

                                                                                                                                                                                            2. I went to a friend's tonight for an impromptu meeting/get-together. She said there would be food, but I wasn't expecting much.....maybe some chips and dip and a little wine. After all, we had some work to do; it wasn't just a social event. I arrived a few minutes late (trafffic was a bear and she lives across town from my office) to find everyone gathered around her dining room table. Dinner was Ceasar salad, penne with vodka sauce, a ratatouie (sp?), and some fruit tart thingies for desert. Oh, and we started with chopped chicken livers on matzoh. Had a glass of some italian red to wash it all down, and felt the day melt away. Thanks, Dena!

                                                                                                                                                                                              1. With all the coughing, spluttering and nose-blowing that accompanies a man cold, you would not want me anywhere near food preparation tonight. So, life's companion has defrosted a brown gloop of lentils and will be bunging some farmers market pork sausages under the grill. All it will need is a hefty dollop of English mustard on the plate so that, at least, I can taste something.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  That English Colman's mustard will clear out your sinuses, Harters!

                                                                                                                                                                                                2. Working my way through the Whole Foods bounty (not a regular stop for weekly grocery shopping for us) last night was a stir fry of leftover chicken and a Whole Foods pre-assembled stir fry veggie selection. It was all I could muster after a grueling shift at the food pantry- we are so busy its scary- TG for Red Truck. Tonight will be ham steak, mega swiss chard and something for a starch. I'm hoping for enough leftovers to do some real cooking this weekend. Thinking Pierre Franey's mac and cheese and a veggie lasagna.

                                                                                                                                                                                                  1. I'm a lucky bitch tonight as I have successfully convinced my man to cook for me today! His plan is to make kotopoulo kapama - a Greek chicken stew with cinnamon, likely served over orzo.

                                                                                                                                                                                                    It doesn't look or sound very interesting, but I'll shut my big mouth until I get to taste it -- after all, that Roman lamb stew with black olives he made a couple weeks ago taken from some random, no-name Italian cookbook was rather delightful. I'll probably add a salad. Gotta have that salad, man.

                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                      He is a stew-making man.

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        He sure is. I do hope he branches out a bit next time, even tho 'tis the season for stews.

                                                                                                                                                                                                        I certainly wouldn't want us to stew over this. Ha.

                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                        Kotopoulo kapama? The name alone sounds interesting! I think it sounds very good (and I'm not even a big chicken fan!). Plus it's so nice when a man cooks for you, isn't it?

                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                          It's ridiculously fantastic, actually. I do 99% of the cooking and don't really mind it. In fact, I enjoy preparing nice meals for us -- not that you'd know, though, hearing me swear during prep work '-D

                                                                                                                                                                                                          He almost always does the dishes, of course, but the last time he cooked for me it was just nice to sit down and be fed.

                                                                                                                                                                                                      3. All this talk of not liking chicken is making me crave chicken! the boneless thighs we used the other night in the Jamie Oliver dish were incredibly succulent, so i think i'm going to buy 4 more of those on my way home and come up with something. have fresh herbs that need to be used up - oregano, thyme and sage.... maybe that with a cauli gratin, as i have some cream leftover too, and assorted cheeses... and a salad. dinner's shaping up!

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Buy a couple more - I'm inviting myself to dinner

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            your on. bring some of that good local Cheddar.

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              "you're" on.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                I'd bring some of that even better local Cheshire or Lancashire.

                                                                                                                                                                                                          2. Dinner tonight is going to be great northern bean soup (freezer stored) and grilled cheese sandwiches made with smoked gouda, cheddar & provolone. Vanilla almond ice cream for "afters" a la Harters. Am I the only one who loves ice cream when it's cold outside?

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                              you know, i hardly ever eat ice cream, and i've never really thought about it, but that does really sound good! and even on the chilliest winter days here in SF, there will be a block-long line outside one of our artisanal ice cream shops.

                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                New England sells a LOT of ice cream in the winter, so no - you're not the only one. :-)

                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                  When I was really little, like 4 or 5, my dad would take me and my sister on winter walks in the snow to get ice cream cones. So no, you are definitely not the only one.

                                                                                                                                                                                                                2. I think I've settled on a roasted butternut squash and carmelized onion tart (provided the cheese I think is in the frige is actually in the frige,) and some kind of salad. Maybe kale.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                    Your tart sounds good, are you winging it?

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      It was loosely based on an epicurious recipe (added nutmeg, used what cheese I had on hand, more herbs, etc.) It was really good! We will def. be doing it again and fiddling with it a bit. I'd like a little more rustic crust than I used and would like to use fontina, which I didn't have this time.

                                                                                                                                                                                                                      I also used a TON more onions than the 1/2 of a small onion the recipe called for. I also carmelized them low and slow- the recipe says something like 20 minutes and in my world you can't make carmelized onions in 20 minutes.

                                                                                                                                                                                                                  2. Rooz ma Lahem - rice with meat. Basmati, ground lamb, onions, garlic, red peppers, chickpeas, tomatoes, and lots of spices (allspice, cinnamon, cumin). Maybe salad on the side - I forgot to see if the greens are still fresh.

                                                                                                                                                                                                                    Last night was steak fajtas and refried black beans (canned).

                                                                                                                                                                                                                    DH and I were out of town so I hadn't cooked in almost a week.

                                                                                                                                                                                                                    1. Honey mustard meatballs tonight, I think, with a potato-carrot-summer squash-goat cheese gratin on the side. Maybe a salad, too, if I'm feeling ambitious.

                                                                                                                                                                                                                      1. I'm lucking out again tonight. I started in on Christmas baking after work today, so Mr. NS is cooking again! Potato leek soup using turkey stock he made from turkey bones frozen after Thanksgiving. Salad on the side. I've got cranberry-pecan-orange-cornmeal bread in the oven, bourbon balls waiting to be rolled up. Very retro.

                                                                                                                                                                                                                        1. Sayur asem (w/ normal cabbage, Savoy cabbage, baby corn, red onions, Chinese long beans in 2 inch lengths as the veggies)
                                                                                                                                                                                                                          ladled over mei fun (simply soaked in boiling --> hot water, then drained)
                                                                                                                                                                                                                          topped w/ 3 sunny-side up fried eggs.

                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: huiray

                                                                                                                                                                                                                            Oooh, I want a photo of that. I can kind of see it in my head, it sounds beautiful!

                                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                                              You're in luck. I happened to check CH before sitting down to dinner so got back up and took a quick pic. ;-)

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              1. re: huiray

                                                                                                                                                                                                                                Wow, thanks! Even better than I imagined!

                                                                                                                                                                                                                                1. re: huiray

                                                                                                                                                                                                                                  wow, that looks absolutely delicious. eggs elevate anything for me.

                                                                                                                                                                                                                                  1. re: huiray

                                                                                                                                                                                                                                    +3 on wow!

                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                      :-)
                                                                                                                                                                                                                                      @ Night, maria, nomad: Thanks, all.

                                                                                                                                                                                                                              2. Fiesta chicken! Over baby spinach that wilted with the heat of the dish piled on.

                                                                                                                                                                                                                                Also wine gums.. lots of wine gums. I have been munchy lately.

                                                                                                                                                                                                                                1. Club steak.
                                                                                                                                                                                                                                  Seared in a cast iron skillet, finished in the oven. Spinach and mushrooms on the side. A California pinot noir to wash things down. This was a sit-down supper in the dining room. No music, just good talk about time well spent in Los Angeles and environs.

                                                                                                                                                                                                                                  1. Chicken thighs and cauliflower gratin. The chicken was very similar to the Jamie Oliver recipe, sans the cream - i figured the gratin had enough creaminess for both. Tossed the thighs in minced fresh oregano and thyme, granulated garlic, s&p, then browned them well in a mixture of evoo & ghee, added sliced leeks, some regular butter, a couple of glugs of leftover Anjou, then let that cook for about 20 mins before i added a tbls of dijon to the sauce. Cauliflower was steamed, then placed in a casserole. over that i poured a mixture of heavy cream and milk that had steeped with some bruised sage, ground a little fresh nutmeg in too. incorporated a couple of whipped up egg yolks, then added a mix of goat cheeses and fontina. threw it in the oven for about 1/2 hour, sprinkled it with grated parm reg, put it in the broiler for 5 - golden gooey goodness. Salad on the side.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      That is lovely, mc. That cauliflower gratin sounds divine!

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        mc, do you have a recipe for the cauliflower gratin? It looks wonderful. Thanks.

                                                                                                                                                                                                                                        1. re: mcel215

                                                                                                                                                                                                                                          no i really just threw it together. maybe i used a cup's worth of milk and heavy cream for a whole smallish head of cauliflower.... and i probably would add another egg yolk or two to make it more custardy (the inside was a little runnier than i wanted). but i really just threw in chunks of the different cheeses - maybe a cup's worth? and then another half cup of grated parm over the top? i'm sorry... this is why i can rarely replicate a dish - good or bad - to save my life!

                                                                                                                                                                                                                                      2. Another late, rushed meal: I overcooked lovely halibut steaks--w/a goodly squeeze of lemon and some EVOO, they were tasty enough (but overcooked nonetheless); sides were a romaine-cherry tomato--blue cheese salad and the last of the brussels sprouts, this time roasted in OO and finished w/pecorino romano and walnuts. The sprouts were the highlight.

                                                                                                                                                                                                                                        Prepping for a dinner party tomorrow night, so I'll be up for a while.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                                          good luck with your prep! as if you need it...

                                                                                                                                                                                                                                        2. We're trying a new internet meat supplier. Farm in the next county - all organic or free range. Delivery came this morning and it all looks good. However, the delivery prompted us to have a sort out of the freezer (there's brown gloop lurking in there that we'd totally forgotten even making).

                                                                                                                                                                                                                                          And some bits of seafood - a squid, a fillet of an unlabelled and totally unknown white fish and a handful of king prawns. So, she says "we'll have fish stew with some spuds". "What sort of stew?", I ask (in a deep and husky voice that owes more to the man cold than any great claims to machismo). "Dunno", she replies. "Maybe tomatoey and there's a bunch of parsley in the fridge that needs using".

                                                                                                                                                                                                                                          Anyway, from our South Africa trip, here's a leopard about to enjoy its antelope dinner. Very tasty, your antelope.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            wow, that leopard is a real thing of beauty. i'm glad i can't really "tell" that's an antelope. squeamish!

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              It was fab few minutes. When we came across it, it was on the ground happily eating and completely unconcerned about a couple of jeeps near it. It then sensed (probably smell) that hyenas were closing in to snatch the antelope so it carried its prey up the tree.

                                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                                              What a gorgeous animal, Harters! How far away were you from it and its prey?

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                10 yards or so, Linda.

                                                                                                                                                                                                                                                We came across another the next day which walked passed the jeep. I could, literally, have patted it on its head. But not if I wanted to keep my hand, of course.

                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  YIKES! But oh, how VERY cool! Yes, patting the leopard would not have been a good thing. :-)

                                                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                                                What a spectacular shot Harters. :)

                                                                                                                                                                                                                                              3. Spaghetti (Barilla) and homemade meatballs.
                                                                                                                                                                                                                                                A modest rosso di Montalcino (2007) to wash it down. NCIS will be on the plasma. Contractors return on Monday. We had a good time in LA.

                                                                                                                                                                                                                                                1. Last night, Szekely Gulyacs a ma facon (leftover pork user-upper): cubed cooked roast pork, thinly sliced onion, lots of paprika, tsp of caraway, can of sauerkraut, simmer together. Garlic bread and cucumber in (garlic) yogurt salad with. We dopily call this Sex-Kelly goulash, incidentally. Of such dumb jokes is a ridiculously long marriage made.
                                                                                                                                                                                                                                                  Tonight, it's lamb chops, rare, baked spuds (mic'd, actually) with sour cream, and arugula salad. Was a long week, am tahrd.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    That's a wonderful dinner to perk you up after your long, "tahrd" week, bt!

                                                                                                                                                                                                                                                    My dinner was leftover "Chicken with Cashew Nut" that was also lunch. We had a company lunch, and I'm usually the one to choose the location. I went with Chinese today. :-) I added some leftover peas and corn to the top of the chicken on top of the rice, and it filled me up. I'll cook tomorrow.

                                                                                                                                                                                                                                                  2. came home to dinner cooked by the boy - i had my doubts at first because (ok, maybe i need to join another support group), I am not a lover of tomato sauces. Not every tomato pasta sauce does it for me - they just don't automatically send me. he had pan fried chicken and (in keeping with my low-carb pursuits), steamed broccoli smothered in a tomato sauce. I immediately thought - "meh!" boy, was i wrong. His sauce had a wonderful depth of flavor, layers upon layers! it was slightly sweet, slightly spicy.... he used some really old (but not bad) guanciale we had in the fridge, sliced up thin, and then just the usual suspects - onion, garlic, canned diced toms, dried basil/oregano, chili flakes, s&p, a bay leaf..... no wine, no sugar, nothing really out of the ordinary.... it was really, really good! and over the broccoli? didn't miss the carbs ONE BIT. I smothered my chicken in it too. Such a lucky gal am i.....

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Uh, "boy"....? Your young son?

                                                                                                                                                                                                                                                      1. re: huiray

                                                                                                                                                                                                                                                        nah. you haven't been on this thread very long! My boyfriend. the Boy. BF. any of the above....

                                                                                                                                                                                                                                                    2. Supper tonight is country ham, fried potatoes, fried cabbage, black-eyed peas and cornbread.

                                                                                                                                                                                                                                                      1. There's a supermarket bought vegetable soup to start.

                                                                                                                                                                                                                                                        Followed by slow roast belly pork with apple sauce. "Healthy" fondant potatoes (a butter stock combo rather than heart stopping amounts of just butter). And veg come from the Harters "cookbook of the week" - French Provincial Cooking, Elizabeth David, 1960 - endives au beurre. Which is where the heart stopping amount of butter comes in. She suggests a couple of endive each, putting them in a dish in asingle layer and heavily dotting them with butter. Cover with foil and bake for around 90 minutes at 330F.

                                                                                                                                                                                                                                                        330F? Wasssat? Shows how old the book is - no temps in Celsius. I'll have to Google a conversion........ahha about 165.......a little hotter than the pork's cooking at.

                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          Sounds like a great dinner Harters! The endives should be fine at a lower temp, they are not very fussy. I love baked endive, mmmm.

                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                            Do the endives (Belgian, I take it?) get sliced in half or chopped or do you bake them whole?

                                                                                                                                                                                                                                                            I have a very soft spot for Belgian endives, but cannot get over how bloody expensive they are stateside - $3.99/lb! In Germany they're one of the cheaper salad kinds, plus they're in season now...

                                                                                                                                                                                                                                                            I like them in a salad (split in half, then sliced thinly & served with canned mandarin oranges in a peppery, lemony cream dressing) or just braised with lots of butter, lemon & black pepper.

                                                                                                                                                                                                                                                            I find that lemon & pepper combo works particularly well with endives. Ok, I guess I have a side for tonight...

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              There's a local restaurant chain here, Jaleo, that makes a really nice endive tapa with goat cheese, mandarin oranges, toasted almonds, and chive vinaigrette. So good.

                                                                                                                                                                                                                                                              ETA: turns out there's a recipe available online: http://www.foodnetwork.com/recipes/40...

                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                That salad sounds amazing!

                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                Recipe has them baked whole. Yes, Belgian endives (witloof, as they call them in Flanders). In the UK, we usually call them chicory.

                                                                                                                                                                                                                                                                They're usually a salad ingredient at Casa Harters, as well. Expensive here as well, IMO - £1.49 for 250g.

                                                                                                                                                                                                                                                                Occasionally we see a red tinged one whick looks great in a salad. I'm going to look out for them at Christmas so I can do a red salad - this, red onion, pepper, pomegranate seeds (and juice forming a base for the dressing). It should look fab.

                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                  They're chicoree in German. The ones at Wegmans today were not looking so great, so a slight change in dinner plans -- instead of the house favorite piccata, I'm making a chicken & baby bella paprikash with buttered egg noodles and a simple green salad on the side. Late night gig tonight, so I'll need sustenance!

                                                                                                                                                                                                                                                                  PS: That salad sounds amazing, Harters. Pretty AND delicious.

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    paprikas season is starting!!

                                                                                                                                                                                                                                                            2. I'm finally making that West Indian curry goat, like two months after the craving hit; I put it in the slow cooker just now to simmer a few hours. Potatoes and cream of coconut help to thicken the sauce.

                                                                                                                                                                                                                                                              Meanwhile is lunch: pasta and ends of pesto and red sauce.. less interesting, but so comforting.

                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                              1. re: megjp

                                                                                                                                                                                                                                                                Care to share your recipe for the curry?

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  http://www.grouprecipes.com/33476/jam... :This recipe uses the stovetop, but I didn't. I think I had the cooker on high for 3 hours, and low another several.

                                                                                                                                                                                                                                                                  Changes (besides cooking method):
                                                                                                                                                                                                                                                                  - I only really keep hot madras curry powder so, instead of mincing a Scotch bonnet pepper into the dish, I just halved and seeded it and then fished the bits out after a few hours.
                                                                                                                                                                                                                                                                  - I added about 2.5 Tbsp. of cream of coconut, and two 1/2"-cubed baking potatoes, both right at the start with everything else. This way, the potatoes mostly break down to help form the gravy. If you want them more intact, add them later -- but add less water as it'll be soupier.
                                                                                                                                                                                                                                                                  - I didn't use seasoning salt, instead adding some stock as salt/flavour. Finally, as usual, I find dried thyme is perfectly acceptable here.

                                                                                                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                                                                                                    Yum. I can get the Grace curry powder but not the goat. Maybe lamb will suffice.

                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      It should, or this wouldn't be out of place with (dark meat) chicken, really -- I've had similar preparations in roti too many times to count.

                                                                                                                                                                                                                                                              2. After going out to Five Guys last night, I decided to go light.

                                                                                                                                                                                                                                                                I made saffron infused rice, plated on top of fresh pea shoots, cubed fresh tomato and avacado. I also had a few slices of grilled chicken on the side.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                1. Tonight I made bone-in chicken breasts roasted with orange juice, white wine, thyme, carrots and prunes, with a little dash of brandy added at the end. It was so, so good. On the side, we just had steamed cauliflower and broccoli, since that was what I had in the crisper drawer. If DH hadn't been on a low carb diet, I would have made some rice to soak up the juicy part. Yum.

                                                                                                                                                                                                                                                                  1. I tried to get up and out early to hit a few stores before the afternoon rush. Yeah, *that* didn't work. Rambunctious kitties at 5am made Momma sleep in a bit longer than usual. I got some stuff accomplished (but WHY was I in a mall at 2:30 in the afternoon?) Oh well...at least I got a few gifts out of the way, and I found some winter snow boots for myself, since I can't find the ones packed up in a box somewhere. The sales guy tried to tell me the boots were originally $99.99, but when we walked over to the display, I lifted TWO pair and showed him the labels on the soles of both pair said $69.99. He looked at me and peeled them off and said "They're not supposed to be that price anymore; but they are for you." Damn straight, Skippy! LOL And then another 15% off and I got them for about $59. One can always use another pair of snow boots for $59. :-)

                                                                                                                                                                                                                                                                    I had all intentions of having a pork roast tonight, but it wasn't yet defrosted when I got home. So I took out some Sweet Asian Chili Sirloin Tips and will grill them in the grill pan and finish them in the oven. A baked potato with butter, sour cream, and chives, and a simple salad with maple-balsamic vinaigrette.

                                                                                                                                                                                                                                                                    Tomorrow? I *will* get up early (despite any rambunctious kitties!) and head to yet another mall near where I used to live. Trader Joe's will also be on my To Do list. My intent is to be home by noon. We shall see if that works out. :-)

                                                                                                                                                                                                                                                                    1. Keema tonight (the good one from Jaffrey's new book), some manner of pilaf, leftover cucumber salad i/o raita.

                                                                                                                                                                                                                                                                      Tomorrow - the venison osso buco the nice people at Red Oak sent along with our other cuts in our last order as a lagniappe. Marinating like the tenderloin, then cooking a la Marcella's veal one(s). Boiled spuds or noodles with, I think. Salad (scare up those Belgian endives lurking in the refrigerated depths).

                                                                                                                                                                                                                                                                      PS Linda, rambunctious kitties are A Good Thing. Enjoy!

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                        Whoa. Venison osso buco. Far out!

                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          Cooking now...smells great!

                                                                                                                                                                                                                                                                      2. Sautéed spiced coiled pork/(+veal?) sausages from my local German sausage/meat/luncheon meat butcher, something he calls Schnecken (snail) sausages. Fresh local baby carrots & sliced white onions sautéed in the residual oil (+fresh EVOO) from frying the sausages. Al dente Cipriani tagliarelle & chopped parsley tossed in the residual oil from the previous. Chocolate ganache tart (see: http://www.chow.com/recipes/14104-cho...) and marzipan cookies (fresh baked, from a friend) for dessert.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: huiray

                                                                                                                                                                                                                                                                          Yum! How was the tart? Did you make the cherry sauce?

                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            The tart is nice. I've made it a couple times. Yes, I made the cherry sauce too - it's good; although I, uh, used a wee bit more vodka :grin: and might have put in a drop or two of sherry as well.

                                                                                                                                                                                                                                                                        2. Large ribeyes on the grill, hasselback potatoes with lots of garlic between the slices, roasted asparagus, a salad of field greens with grape tomatoes and cukes, and an store bought almond tart.

                                                                                                                                                                                                                                                                          All courtesy of the man since it's my 40th birthday. :)

                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                            A *very* happy birthday, weezie! What a wonderful birthday dinner. :-)

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Thanks, LW! It smells so good.... I can't wait! He RARELY cooks so this is a treat. He knows his way around a barbeque. :)

                                                                                                                                                                                                                                                                              How are the kitties?

                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                They've just finished their 10:30 to 11pm rambunctiousness, and are demanding that I come up to bed so they can attack my feet under the covers. :-)

                                                                                                                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                                                                                                                              Damn, that sounds good.

                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                belated happy happy, weezie! sounds like a fantastic bday dinner.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Yes, belated Happy Birthday, catching up on old posts, that dinner sounds FANTASTIC!

                                                                                                                                                                                                                                                                              2. Time to move over to a new thread! Keep talking here:

                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/822491

                                                                                                                                                                                                                                                                                1. Sunday lunch is thick-cut pork chops which have marinated overnight in buttermilk, S/P, garlic, thyme, and rosemary. They will be browned in a pan and then finished in the oven. Sides are rosemary parmesan roasted potatoes and steamed green beans served with a squeeze of lemon juice and the zest of the lemon.

                                                                                                                                                                                                                                                                                  1. Spiral sliced zuccini and butternut squash, topped with roast pork and sauteed onions.

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: jkling17

                                                                                                                                                                                                                                                                                      That looks very good!

                                                                                                                                                                                                                                                                                      1. re: jkling17

                                                                                                                                                                                                                                                                                        i really does, jkling, but you should re-post it to the new thread, here: http://chowhound.chow.com/topics/822491