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What's for dinner? #119 [OLD]

  • roxlet Dec 10, 2011 06:20 PM
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Time to start a new thread!

As my husband is preparing duck confit for the New Year's Day cassoulet, there were lots of duck breasts to feast on. We started with a frisee salad with Roquefort and lardon, then seared duck breast with a green peppercorn demiglace and sautéed potatoes. The perfect bistro meal for a cold night.

What are you making to keep warm?

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  1. I just posted when you started the new thread so I'll post here, I guess!

    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. :)

    4 Replies
    1. re: weezieduzzit

      yum and happy 40th!

      1. re: weezieduzzit

        and again,belated happy day, hope you enjoyed that steak!

        1. re: mariacarmen

          Thanks LaLa and MC, it was a nice dinner and a great weekend. Now it's Monday and back to the grind........

        2. re: weezieduzzit

          First time in a long time, I don't have meal made ahead of time for the week so we having my husband's favorite sandwich OInk and Cluck aka Bacon and Egg with the eggs coming from the neighbor's chickens that I am watching this week while they are gone.

        3. Korean Acorn noodle soup

          Acorn soba style noodles with fresh ground beef, shredded carrot and Korean squash, fish cake, onion, and egg strips.

          3 Replies
          1. re: hannaone

            Image didn't post

             
            1. re: hannaone

              Is this recipe on your web site? My computer is very slow tonight. The soup looks amazing.

              1. re: free sample addict aka Tracy L

                Not yet - it's a soup my wife threw together with things we had in the fridge and freezer.

                The ingredients for 4 were:
                1 package dried acorn noodles
                4 cups Light Beef broth (recipe below)
                2 cups kelp broth (recipe below)
                last of the Korean squash from our garden, but 2 zucchini would work very well
                1 fish cake sheet, cut
                1 1/2 lb beef roast that she had me grind (seasoned with a little salt, pepper, and crushed garlic - minced/chopped beef if you don't have a grinder)
                2 small carrots, shredded
                1 small onion, quartered and sliced
                2 large eggs
                sesame oil

                Seasonings
                Salt
                Pepper
                soy sauce

                Shred the carrot, very lightly salt, then quickly saute in sesame oil (one to two minutes, just enough for the carrot soften a bit)

                Slice the squash into strips about 1 1/2 inches long by 1/2 inch wide by 1/4 inch thick, very lightly salt and pepper, then saute for about one minute in sesame oil.

                Cut the onion in half from top to bottom. Halve each section, from top to bottom, then slice about 1/4 to 1/2 inch thick. Saute in a small amount of sesame oil for about thirty seconds to one minute.

                Season the beef with a sprinkle or two of salt and pepper, and 2 cloves crushed garlic. Lightly brown the beef in a bit of sesame oil with a splash of soy sauce.

                Slice the fish cake into rectangles about the same size as the squash, toss into a pan over high heat, and very lightly brown them (usually no oil needed, but add some if the cakes try to stick)

                Whip the eggs together with just a bit of salt and pepper. Spread enough egg to cover the bottom of a hot pan (medium low heat). Let sit until the top just begins to set, then flip, cook until done (about thirty second to one minute). Repeat as needed to use the rest of the egg.
                Slice the egg into strips about 2 inches long by 1/4 inch wide.

                Bring the combined broth to a slow boil (just above a simmer), add the dried noodles and cook to desired tenderness.

                Place the noodles in 4 bowls, top with other ingredients, then add the broth.
                Enjoy.

                Beef Broth:
                2 pounds beef brisket
                2 ounces ginger
                8 quarts of water

                Preparation:

                Rinse the brisket well in cold water, then place in a large bowl or pot and cover with cold water. Let sit about 30 minutes with a trickle of water running into the container (same as for a water thaw - the water should overflow the container).

                Peel and thick slice the ginger.

                Drain the water and rinse the brisket one more time.
                Place the brisket in a large stock pot and cover with 8 quarts fresh cold water.
                Bring the water to a full boil over high heat.
                Reduce heat to low, add the sliced ginger, and simmer uncovered for about two hours.
                Skim the surface as needed to remove scum and fat.

                At two hours remove the brisket from the broth, slice into rectangles about 1" by 1 1/2" by 1/4" and freeze for later use in soups or stews.
                Pour the broth through a sieve or strainer lined with cheesecloth.
                The broth can be used immediately, or frozen for later use

                Kelp Broth:
                Ingredients

                1 cup dried anchovies
                2 ounces kelp (kombu/dashima/dasima)
                10 cups water

                Additional Ingredients for Method 2:
                1/2 small onion
                2 cloves garlic

                Procedure

                Method 1:

                Add kelp and anchovies to cold water and soak for 2 hours.
                Bring to a slow simmer over low heat.
                Simmer for 5 minutes.
                Strain the broth and discard solids.
                Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

                Method 2:
                Roughly chop the onion.
                Slice the garlic into thirds from top to bottom.
                Place dried anchovies and kelp in a pan and slowly toast over low heat.
                Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
                Simmer for 5 minutes.
                Strain the broth and discard solids.
                Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

          2. Posted to the old thread before I saw this one so reposting.

            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. So, that's the Christmas food shopping lists written. Non-perishables to be bought tomorrow. Perishables on the 23rd. Both short lists as we're having the "big meal" at the sister in law's.

              Dinner tonight - an Antonio Carluccio recipe - Pollo con carciofini, cipolle, patate e rosmarino. Into the oven goes a mix of chicken breasts, tinned artichokes, onion, new potatoes,rosemary & olive oil and it does at 200 until it's done. About 45 minutes or so. He suggests a simple green salad alongside. Works for me.

              3 Replies
              1. re: Harters

                Harters, that sounds wonderful! I went to Carluccio's website but couldn't find the recipe there. Are there any other ingredients (I assume S&P) or do you just toss it all together and into the oven? I always have those ingredients on hand, so super easy.

                I've brought all my fresh herbs in from my balcony and my rosemary and basil plants are going crazy.

                1. re: Barbara76137

                  S & P, yes. And, yes, it just gets tossed together.

                  It was OK but it would have benefitted from a sauce. Bit on the dry side for me.

                  1. re: Harters

                    Good to know. I opened another can of artichokes tonight so I'll try this soon with the leftovers and try to figure out what to do to not make it dry. Thanks!

              2. I've discovered that it is very difficult to work until after ten at night, and then get dinner on the table. So much is falling by the wayside around here. My normally very cozy and *clean* home is beginning to lose the look of my hands upon it. Why is there a blanket on the dining room table? I don't know. I was too tired yesterday to quiz the man. I'm picking my battles.

                I have the day off, and the fridge needs restocked with a few easy to heat things for us both. Tonight's dinner will be pasta with puttanesca sauce for him, and a batch of creamy roasted tomato soup for me (I've a cold, and *need* soup), and roasted broccoli, garlic bread, and spinach salads for both of us. This should be enough to give us leftovers for tomorrow night. I'm also making a batch of pumpkin gnocchi to tuck into the freezer for Tuesday's meal. But can I convince my love to boil water while I'm at work? We'll see how hungry he gets.

                Last week I finally made those garlic noodles for the boy, with the same subs for the magi as last time, but with a few more tweaks: I cut the butter with some sesame oil, added some caramelized onion, roasted broccoli, and toasted sesame seeds, and used ramen instead of linguine. He *loved* those noodles. I'm wondering if cabbage would be a nice addition for next time, kind of a nod to the cabbage and rice noodle dish he likes so much.

                This is going to be a two-French-press day, I think.

                2 Replies
                1. re: onceadaylily

                  wow, you really tweaked those noodles, and it sounds to marvelous effect! love the idea of making them with ramen, and the brocc. and i think the cabbage would add a nice sweetness that for me is inherent in the dish. yum.

                  this cold is a bitch to get rid of, ain't it? hope you enjoyed your days off!

                  1. re: onceadaylily

                    Oh dear, very hard to put dinner on the table when working so late but man, your standards remain as high as ever, that is some deliciousness you are serving up!!

                  2. OMG. Everyone's dinners sound so delicious! We have a duck breast in the freezer - probably too late to thaw it for tonight, unfortunately, so that's out.

                    Rib-eyes sound fantastic as well (but when don't they?). Harter's chicken dish is another thing right down my alley, though we've had chicken yesterday in my paprikash concoction. Feh.

                    Perhaps it's cheeseburger time at casa lingua. I'll have to consult my man.

                    1. Oh my! All that duck - how luck you are - and to be able to look forward to duck confit for New Year's Day!

                      1. And I'm finally home from my additional shopping; almost all done (including a company Christmas party outfit for myself!).

                        Dinner tonight will be a pork loin roast, brushed with some TonTon Yuzu marinade dressing I picked up at Home Good yesterday (http://www.tontonsauce.com/sauces/sau... ) that will be mixed with rosemary and lots of minced garlic. Sides will be roasted Yukon Gold potatoes and steamed green beans. Dessert will be some Lemon-Gingersnap ice cream I picked up at Trader Joe's today.

                        1. The oven is on self clean getting ready for the holidays and when it's done I'm going to christen it with a mac and cheese with chunks of ham and sauteed mushrooms with whole wheat dinner rolls from Clear Flour and steamed broccoli for the sides.
                          We went to Whole Foods as we often do on Sunday for a few things and it was mobbed. We wanted to check out some gulf shrimp for Christmas eve but hubby said they were way to big for shrimp with Romesco sauce and we were in no mood to deal with the crowds. I'm going to open a bottle of Pinot Gris and pretend that Christmas is next month for now.

                          1. No cheeburger tonight. Instead, chuck eye (seared on CI pan, finished in the oven) that's currently getting a short dry salt "brine", hasselback potatoes with fine herbes butter, and romaine with blue cheese dressing. An all-American dinner, one could say. Yee-haw :-)

                            1. I'm fixing Moroccan Chicken with raisins and pitted olives. Sides are a spicy Saffron rice and a spinach and arugula salad. The chicken is smelling wonderful right now.

                              1 Reply
                              1. re: Chazz27

                                I like the sound of that chicken. Is it braised? Roasted? What seasonings do you use?

                              2. Thanks for starting a new thread, roxlet. Tonight we're having a Thai green curry soup with scallops, calamari, and large shrimp. I'll make a stock from the shrimp shells and add coconut milk, angel hair rice noodles, baby bok choy, green beans, scallions, snow peas, and zucchini. Mung beans sprouts, lime wedges, and chopped cilantro to garnish.

                                2 Replies
                                1. re: ChristinaMason

                                  Sounds fantastic

                                  1. re: scubadoo97

                                    Thanks, it was tasty! But frozen calamari sucks---it cooked for barely a minute or two and was already rubbery. The fresh seafood fared much better.

                                2. Eggplants were only .88 each at Sprouts today, so something with eggplant. Not sure what yet.

                                  1. I made pizza with a pesto base, baby spinach, marinated artichoke hearts, chopped tomatoes and bell peppers, shallots, and goat feta. Not as fancy as everyone'e else's dinners, it seems, but the apartment is so cozy and I am so full. :)

                                    1. yesterday i spent the day with my heartbroken sister. we soothed her a bit with sashimi she cut herself from fish (ridiculously buttery salmon and yellowtail) at Ranch 99, some tobiko, roasted prepared seaweed rectangles, lemon, wasabi paste, soy and ponzu. "Appetizer." Main meal was two steamed dungeness crabs with garlic/tobiko butter. cold Kirin to wash it all down.

                                      tonight the boy and i are working on vietnamese summer rolls again - this time with pork belly. pork belly three ways, to boot! can't wait.....

                                       
                                       
                                      4 Replies
                                      1. re: mariacarmen

                                        Hugs to your sister! Such a hard time of year to be heartbroken!

                                        1. re: mariacarmen

                                          Very sorry your sis is heartbroken and also sorry I'm nowhere near those crabs!!! I didn't even like crab that much when I lived in Berkeley. What the HELL was WRONG with me? 13 yrs down the drain.

                                          1. re: mariacarmen

                                            I think that meal would have gone a long way toward curing my heartache!

                                            And don't you just love summer rolls? And with pork belly yet. Give some of those to your sister too.

                                            1. re: nomadchowwoman

                                              aww, thanks ladies! and yes, my sister would agree that pork is a very soothing animal.

                                              BT - i am sorry you wasted so much time here! (actually, i only started partaking in that particular seasonal wealth a couple years ago.)

                                          2. Had a Christmas party to attend today, so spent the morning finishing my baking for the party + then an hour drive each way = some quick bake pizza tonite. Easy cheesy!

                                            Plan on cooking more soon! (I hope!)

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

                                               
                                              1. It's cold outside (15°), so sticking with hot soups and stews.

                                                Tonight it's beef stew (yes, I do cook non-Korean dishes) -

                                                Pan-seared beef chunks with carrots, pearl onions, small Yukon gold potatoes, broccoli, cauliflower, yellow onion, and whole garlic cloves. Seasoned with ground black pepper, thyme, oregano, basil, a dash of soy sauce, a bit of sesame oil, and a squirt of siracha. Also tried my hand at some cut-out bread rolls.

                                                 
                                                 
                                                2 Replies
                                                1. re: hannaone

                                                  Perfect for this cold weather, I'll bet. Your rolls look like a success!

                                                  1. re: ChristinaMason

                                                    The rolls were a success - A little denser than I like (should have let them rise a bit longer), but they disappeared quickly.

                                                2. tonight the boy and i decided to make goi cuon again - Vietnamese Summer Rolls, on a cold blustery winter (well, almost) day. I poached some of the sliced pork belly in water with a chunk of onion, a piece of ginger, garlic cloves, and salt. in the meantime, the boyfriend made a chinese bbq sauce to nap on some of the pork slices that he'd grill-panned. the other slices he marinated in a bulgogi sauce, and then grilled them too. we had an assembly line of red leaf lettuce, bean sprouts, mint, basil, cilantro, cukes, carrots, jalapenos and scallions (all the boy's doing - his knife skills are so much better than mine). made a hoisin/peanut butter/sriracha dipping sauce. clementines for afters. i think the tapioca/rice paper ruins my no-carb aspirations for tonight but i don't care. they were tasty. the problem with the grilled meat ones was that once you dip the rolls in the peanut sauce, they all taste pretty much the same. by which i mean, good.

                                                   
                                                   
                                                  7 Replies
                                                  1. re: mariacarmen

                                                    Love summer rolls but am hopeless at the rolling.

                                                    1. re: Harters

                                                      What part of the rolling do you find a problem?

                                                      One thing I've learned is to dip and pull the rice paper out while it is still firm. By the time you get it on your board and are ready to roll it is hydrated

                                                      1. re: scubadoo97

                                                        The whole process is a problem.. It is just something I'm completely cack-handed about.

                                                        1. re: Harters

                                                          I don't know if this will help you, but I had good luck following a friend's recommendation to put the paper on a plate, hold it under a very slowly running faucet and let it get just wet (turning and tilting the plate to get all the surfaces covered). Then fill and roll it up right on the plate. I'd never done it before, and it was easy.

                                                    2. re: mariacarmen

                                                      Those sound great. You've reminded me I have rice paper lurking in the pantry, so summer rolls should join the rotation soon.

                                                      1. re: mariacarmen

                                                        Sounds wonderful!

                                                        1. re: mariacarmen

                                                          I'll have some of the same.

                                                        2. Upcoming - lamb burgers. And not just any old lamb burgers. These are "mouflon".

                                                          No, me neither. So I Googled. A breed of wild sheep, apparently.

                                                          There'll be some salad leaf (supermarket pillow pack of mixed spinach, watercress and rocket). And a big dollop of my homemade apple and mint chutney (apples from a friend, mint from our garden). Ice cream & pomegranate seeds for afters. Or maybe cheese. Or maybe both

                                                          Simples!

                                                          10 Replies
                                                          1. re: Harters

                                                            LOVE the idea of apple and mint chutney on a lamb burger, Harters!

                                                            1. re: Harters

                                                              what goes in those mouflon burgers, Harters? the usual suspects? mint/oregano, lemon zest, something like that?

                                                              1. re: mariacarmen

                                                                Dunno yet, mc.. We bought these from a shop - wild sheep have not yet invaded North Cheshire ;-0

                                                                Food labelling regulations don't require them to specify which herbs are used, only that "herbs" are listed amongst the ingredients.

                                                                1. re: Harters

                                                                  ooohhh i thought you had bought the mouflon lamb to make the burgers...

                                                                  1. re: mariacarmen

                                                                    And they proved to be very underwhelming. Couldnt detect any herbs. The meat wasnt very tasty either (give me local Herdwick any day - bags of flavour from the running up and down hillsides). But worst of all, they had an odd rubbery texture.

                                                                    On the bright side - it was the first appearance of the chutney (a 2010 vintage one). Sweet, yet sharp from the apple and very minty. Bloody lovely!

                                                                    1. re: Harters

                                                                      shame about the lamb.

                                                                      i love the terms i learn from you... "cack-handed", "bags of flavour", "bloody lovely"!

                                                                      1. re: mariacarmen

                                                                        I love those terms Harters uses too. Of course, I can be throughly entertained by reading the dictionary of British slang.

                                                                        1. re: L.Nightshade

                                                                          I've three American friends who I've met in person, following "virtually meeting" them on a mainly British military history forum. I've always recommended they check out that online dictionary as we Brits will obviously use slang in general posts to the forum without thinking of others.

                                                                          Returning to topic, tonight's dinner is ragu & pasta (ragu being a brown gloop from the freezer). Now my big problem is that, tomorrow, we're having a bit of a foody day. Lunch at country pub, followed by festive food shopping at the nearby smokehouse. I know what needs to be bought - I just don't know how I'm going to fit it in the freezer which is entirely rammed *

                                                                          * rammed - British slang for "very full". http://www.peevish.co.uk/slang/r.htm

                                                                          LOL

                                                                          (PS: If you're easily offended, please don't read the dictionary. Some slang can be very offensive and it does include them. )

                                                                          1. re: Harters

                                                                            that last parenthetical assures i'll be checking out that link.

                                                                            1. re: mariacarmen

                                                                              Thought so ;-)

                                                            2. The plan for tonight is this recipe with cod, lemon, and olives: http://www.realsimple.com/food-recipe...

                                                              On the side will be cous cous steamed with broth and tossed with parsley and toasted almonds. I also bought some fennel, which may either make its way into the braise or be sauteed separately and served on the side.

                                                              1. Yesterday's Dinner was Batali's Game hens with Pomegranate. I happened to see him preparing it on the "Chew" ( Dec 1. on Chew.com) and despite the silly banter it caught my attention!
                                                                http://beta.abc.go.com/shows/the-chew...
                                                                I followed the recipe fairly closely and it came out really delicious, we loved it. I certainly could see myself preparing it again down the road.

                                                                4 Replies
                                                                1. re: RUK

                                                                  Welcome to WFD, RUK. You're new around these parts, aren't you?

                                                                  1. re: ChristinaMason

                                                                    I thought the same thing - hadn't seen the avatar or name - welcome, RUK! And anything with pomegranate is a GOOD thing! Glad to read the dinner was good.

                                                                    But Jiminy Crickets, the Chew recipe website is HUGE! Do they think their readers are blind? LOL (It prints normally; just looks humongous on the screen!)

                                                                    1. re: LindaWhit

                                                                      Hi Christina and Linda!
                                                                      Yes, I am new, but I have been lurking for a while on these yummy Dinner threads! :-)

                                                                      1. re: RUK

                                                                        Another welcome, RUK; that dinner sounds delicious.
                                                                        I've checked out the Chew website a few times--a lot of good-looking recipes.

                                                                2. Today is my youngest's 11th birthday and she requested meatloaf. So tonight's dinner is meatloaf, mashed potatoes, and green beans. I grabbed cupcakes from the French bakery for dessert and a baguette to have with dinner.

                                                                  1. Last night was duck two ways, confit legs and seared breast. Both from the freezer so simple and quick to warm up. To go with I roasted an acorn squash and scopped it out and re-warmed with butter and black pepper. Very comforting.

                                                                    Brussel sprouts were quartered, blanched and then sauteed in olive oil with shallot rings. Very clean flavors, went well with the duck and this was the second time my better half has tried brussels. He liked this preparation better than Goin's dish with all of the bacon and balsamic, which surprised me.

                                                                    Tonight we will have fresh tuna steaks marinated in a sesame-shitake dressing and lots and lots of steamed spinach, with yogurt butter, of all things. Citrus shaker tarts for dessert, made with shaved citron, mandarin and meyer lemon. Hopefully, they will be a hit.

                                                                    Cannot wait for Friday, which I am really hoping is my last work day for the year!

                                                                    1 Reply
                                                                    1. re: rabaja

                                                                      "my better half" - LOVE IT, RABAJA, LOVE IT.

                                                                      your duck dinner sounds loverly....

                                                                    2. Tonite will be the vegetable pot pies I promised I'd make my husband (provided he wants that for dinner when he gets home!) along with a green salad.....Will put chicken in my pot pie - his will be vegetarian.

                                                                      3 Replies
                                                                      1. re: jenscats5

                                                                        Ok this was definitely not my mother's frozen pot pies!! Peppery, creamy sauce with veggies and flaky crust - will definitely make again!!

                                                                        1. re: jenscats5

                                                                          Recipe??

                                                                          1. re: BananaBirkLarsen

                                                                            Very simple!! I just sauteed some onions, celery, carrots, bell pepper & white potato in a bit of butter & seasoned with salt & pepper (I was a little heavy on the pepper) + a small pinch of red pepper flakes. I tossed in about 1/4 cup of flour & sauteed for a few more minutes. Then added vegetable broth & a touch of Half & Half. Let it simmer a few more minutes. Once the sauce is thickened, I turned off the heat & added in a splash of rice vinegar & some frozen peas. I let it cool then put into ramekins & topped with refrigerated pie crust (I can't make pie crust to save my life!!). Baked at 350 degrees F for about 30 mins.

                                                                            Next time I make this, I'll let the mix simmer for a few more mintues as the potatoes were a bit "toothy." I didn't mind it personally, but the man said he would have liked them cooked a bit further.

                                                                      2. I have a chicken breast marinating to make "Staff Meal" chicken tonight (first time with that recipe), which will be accompanied by steamed white rice and (blanched) sauteed swiss chard with lemon. I blanched up a bunch of swiss chard over the weekend, that always makes me happy, it's so much quicker to get dinner on the table when I get home if there is a big bag o' cleaned greens in the fridge.

                                                                        1. The boy is feeling under the weather, so it's soup night! I'm making a Thai-inspired butternut squash soup, simmering some squash with broth, coconut milk, lime juice, fish sauce, chili paste, ginger, and lemongrass. I'll puree it with a stick blender, then add chunks of chicken breast and let simmer 'til chicken is just cooked through. Garnish with cilantro, sliced green onions, and more lime juice. Hopefully it'll have some serious healing power!

                                                                          4 Replies
                                                                          1. re: operagirl

                                                                            That sounds so good to me right now. Wish I had some.

                                                                            1. re: nomadchowwoman

                                                                              Your dinner party menu below sounds epic, ncw!

                                                                            2. re: operagirl

                                                                              sorry the dude is not feeling well - but that soup sounds so wonderful, it should fix him right up.

                                                                              1. re: mariacarmen

                                                                                Thanks, mc! The meat market was closed early (rarrr!), so the soup ended up being vegan. To round out the meal, I rolled up a quick batch of goi cuon (Vietnamese rice paper rolls) with julienne cucumber, spring mix, and bean thread noodles. Whipped up a miso/sesame dressing for dipping sauce. Made for a really good dinner.

                                                                            3. Leftovers tonight....Saturday, I made a seafood stew with rockfish & shrimp (made stock from the bones & shells) and yesterday, we had a pot of pigs feet, mixed greens (kale, turnip, etc) from my garden simmered with corned pigs tails and potato salad. I'm having the stew, the b/f is finishing off the pigs feet & sides. Dessert for me, cheesecake and for him, warm gingerbread (possibly with a scoop of vanilla ice cream)

                                                                              1. Small dinner party on Friday night: we started w/ smoked salmon on pumpernickel topped w/lemon sour cream, minced red onion, and capers. Soup course was Pepin's cauliflower (my new favorite). Then we had duck ("the amazing 5-hour duck" from Best American Recipes), beets w/orange and pistachios, (Madhur Jaffrey's) green lentils w/onion and garlic, arugula salad, ciabatta. For dessert, it was Claudia Fleming's dark ginger cake w/whipped cream and raspberries. Guests brought champagne, lots of it.
                                                                                So Saturday I had a bit of a fizzy head; when dinnertime rolled around, DH expressed a craving for carbonara. Thank you for asking for something fast and easy, I said. I broke carbonara purist rules and made it w/speck and bucatini (and a little cream--sue me!); that and a small salad was dinner.
                                                                                Made a batch of duck pot pies with leftover duck yesterday, and we had those w/a small green salad before going out to hear music--a fabulous jazz trio--last night.
                                                                                Once DH gets home tonight, we'll be throwing a strip on to the grill and having a late dinner of it, potatoes fried in duck fat, and another simple green salad (romaine w/some parmigiano shavings).

                                                                                Accumulating calories for the long winter ahead . . .

                                                                                8 Replies
                                                                                1. re: nomadchowwoman

                                                                                  Oh MY I would be groaning but very very happy after all you've had to eat this weekend, ncw! Duck, pasta, and then MORE duck and then steak? With taters in duck fat? I'll repeat - oh MY!

                                                                                  1. re: LindaWhit

                                                                                    Exactly what the ole thighs are saying, LW.

                                                                                  2. re: nomadchowwoman

                                                                                    Wow, what a great stretch of eating! MY jeans got a bit tighter just reading about it! ;)

                                                                                    1. re: nomadchowwoman

                                                                                      NCW, nice job! lucky guests, is all i can say. i love the idea of the pistachios with the beets. all of it sounds fantastic!

                                                                                      1. re: nomadchowwoman

                                                                                        All that talk of duck made me take out the breast I have in the freezer. It's WFD tomorrow, as we're hanging out with some university friends in the early evening at the local brew pub = great beer -- really, really bad food. Ugh.

                                                                                        Not sure what to do about that yet. Their burgers and wings at least used to be reliable, now everything's gone down the drain.

                                                                                        1. re: linguafood

                                                                                          Not sure what to do about that yet.
                                                                                          ~~~~~~~~~~

                                                                                          Drink more. :-)

                                                                                          1. re: LindaWhit

                                                                                            damn but we need a like button!

                                                                                            1. re: LindaWhit

                                                                                              It's been a rather boozy week at casa lingua.... maybe we can grab something on the way, tho that's *much* earlier than I like to eat.

                                                                                        2. My test batch of green chili chicken tamales is in the steamer now. Provided the man gets home at his usual time, they should be ready as he pulls up. :)

                                                                                          The beef isn't quite fall apart tender yet (in the crockpot,) so I guess we'll do a test batch of those tomorrow night for dinner!

                                                                                          1. Whew! The new thread hasn't been up that long, and I've already missed so much! It all looks great, as usual.
                                                                                            We made ravioli to freeze in advance tonight, so had ragamuffin pasta leftover from ravioli cuts. Mr. NS made his turkey meatballs with bacon, we tossed the pasta rags with tomato sauce and roasted peppers. Topped with a little parmesan. Arugula and greens on the side.
                                                                                            OK, so it may not be all that photogenic, but it sure was tasty after a long, hard day.

                                                                                             
                                                                                             
                                                                                            3 Replies
                                                                                            1. re: L.Nightshade

                                                                                              are you kidding? drooling here!

                                                                                              1. re: mariacarmen

                                                                                                Thanks mc, you are always such a positive and encouraging voice for your fellow cooks!

                                                                                              2. re: L.Nightshade

                                                                                                Ragamuffin indeed!

                                                                                              3. Haven't had a chance to cook much and, of course, I'm now craving duck and Asian food! I think it's time for a trip to Lee Lee's to stock up this week.

                                                                                                E came home with salmon on sale last week so I decided to try Ina Garten's "Eli's Asian Salmon" and it came out great. Link below. E loved it. Some changes - I didn't have any scallions, and I eyeballed ingredients for our 1-1/2 pound piece of salmon. I also cut down on the soy, added a little kecap manis, and used Vietnamese chili garlic sauce (tuong ot toi). It looked overcooked to me when I cut it but it actually was perfect. I like that technique of wrapping it in tinfoil and letting it sit. It stayed nice and moist for lunch the next day. I served it room temp over some cabbage cooked with a little reserved marinade and fresh garlic and ginger, with Asian basil and fresh chili.

                                                                                                E also picked up lobster tails on sale. They ended up in his favorite meal - surf and turf. I made a compound butter with Meyer lemon from our new tree, marjoram from the garden, and garlic, and used it on both the filet and and lobster. Salad also was tossed with a Meyer lemon vinaigrette. Cocktails were classic New Orleans Brandy Crustas ( Luxardo, cognac, orange liqueur, and fresh lemon juice, with orange and lemon zest), and Oriel Jasper pinot noir with dinner.

                                                                                                Another busy week, but I'm hoping to make an apple tart tomorrow (splurged on the ones in the link below), brisket, and shrimp etouffee. Tonight we had the last of the Vietnamese spring rolls I had in the freezer.

                                                                                                Salmon
                                                                                                http://www.foodnetwork.com/recipes/in...

                                                                                                Apples
                                                                                                http://www.tastingtable.com/entry_det...

                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                12 Replies
                                                                                                1. re: Rubee

                                                                                                  I'm going to give an OH MY! to your entire post, Rubee! But I gotta say E's dish looks heavenly - how lucky you are to have your own Meyer lemon tree - love the idea of the compound butter blend you made.

                                                                                                  And shrimp etouffee? ::::Sigh::::

                                                                                                  1. re: Rubee

                                                                                                    Wonderful looking meals (and drinks!) Rubee. Very cool that your Meyer tree is producing!

                                                                                                    1. re: Rubee

                                                                                                      second that OH MY! everything looks and sounds gorgeous.

                                                                                                      1. re: Rubee

                                                                                                        ++++

                                                                                                        I'm always in awe of your cocktails,too, Rubee. Must be a lot of fun at your house!

                                                                                                        1. re: Rubee

                                                                                                          That surf and turf looks INSANELY good. Wow.

                                                                                                          1. re: gembellina

                                                                                                            Thanks so much everyone!

                                                                                                            Re: lemons. We've been waiting until E's real estate picked up to finally plant fruit trees. Now I wish we had bought little ones 4 years ago when the house was built; we wouldn't still have a bare backyard! We bought this little semi-dwarf Meyer lemon at Costco this April for $19.99: http://twitpic.com/7ku4od , planted it, and were surprised and happy to have these by November: http://twitpic.com/7ku50t

                                                                                                            E's daughter and boyfriend bought me a subscription to Taste of the South magazine and so last night I made a recipe from the current issue, Grandpa Bob's Brisket. Super-easy, slow-roasted in an oven bag after marinating overnight. Ingredients were chopped onion, soy, Worcestershire, BBQ sauce (I used Stubb's), Lipton, and BBQ rub (I used Penzey's). E loved it, and it's a lot easier than my usual 3-day Lucques.

                                                                                                            Made a cocktail tonight from the PDT Cocktail Book - Harvest Moon - and it really had the colors, so pretty!

                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                            1. re: Rubee

                                                                                                              Wow, both look spectacular!

                                                                                                          2. re: Rubee

                                                                                                            Forgot to post pics of the Alsatian Apple Tart. It's a Dorie Greenspan recipe and it's a keeper. I used those Mountain Rose apples (link above) that keep their pretty pink color even when baked.

                                                                                                             
                                                                                                             
                                                                                                            1. re: Rubee

                                                                                                              Beautiful tart Rubee! Love the look of those rosy apples.

                                                                                                              1. re: Rubee

                                                                                                                PRETTY!

                                                                                                                1. re: Rubee

                                                                                                                  Those apples look really cool and your tart looks amazing.

                                                                                                                  1. re: Rubee

                                                                                                                    Now that is stunning.

                                                                                                                2. After a day of avoiding See's candy, eating horrible pizza at a staff lunch and eating two bites of a flourless chocolate cake I was ready for my own home cooking . It was my second attempt at roast chicken w/cauliflower, tomatoes and chickpeas from Everyday Food. I think changing the timing of the cooking of the chicken makes for better drippings to roast the veggies in. It's a nice and relatively easy dinner to make right after work. While the chicken is roasting you can prepare the rest of the dish.
                                                                                                                  http://www.marthastewart.com/344886/r...

                                                                                                                  2 Replies
                                                                                                                  1. re: free sample addict aka Tracy L

                                                                                                                    Isn't it funny how there are times when your own cooking just SCREAMS to be done after a few days of lousy drecky eating, Tracy L? I hope it was good!

                                                                                                                    1. re: LindaWhit

                                                                                                                      Ha, I meant to include it was very good. Leftovers were better because the veggies carmelized more.

                                                                                                                  2. Tonight's feast will be a 'luxurious' salad of butter lettuce, baby spinach, shredded red cabbage, julienned carrot, tomatoes, onion, fresh basil, crispy bacon and poached eggs with adobo chipotle vinaigrette.

                                                                                                                    Tomorrow's dinner is on the way, just made a thick lasagna sauce made from bacon (you see the trend...), spicy italian sausage, onions, adobo chipotle, carrots, celery, San Marzano canned tomatoes, a homemade herbs mix and garlic of course.

                                                                                                                    Not very fancy, but gotta do with what you got. Gonna be good, though.

                                                                                                                    1. Tonight's dinner is simmering on the stove as we speak. In a big skillet, browned two chicken leg/thighs in olive oil and Garlic Gold oil, then added thyme, rosemary, a pinch of aleppo pepper, and half a yellow onion, sliced, sauteeing until onions were softened and a little browned. Added a glass or so of red wine (Beringer merlot, a gift from some visitors a couple nights ago), a can of no-salt-added diced tomatoes, a splash of water, and handfuls of picholine and black oil-cured olives. Brought up to a simmer, turned down to low, covered. Serving over long-grain rice, along with the rest of the vino.

                                                                                                                      1. I've been pretty pampered for a few dinners now. As I've been very busy at work the last couple weeks, and Mr. NS is not working, he made dinner again tonight. Ling cod, marinated then cooked in the grill pan; little carrots in butter sauce; smooshed red skin potatoes and cherry tomatoes with an anchovy dressing. I made peach gelato while he prepared the dinner. First time using our new ice cream maker, pretty happy with it so far.

                                                                                                                         
                                                                                                                         
                                                                                                                        2 Replies
                                                                                                                        1. re: L.Nightshade

                                                                                                                          Ice cream defintely to be proud of.

                                                                                                                          1. re: Rella

                                                                                                                            All lovely. Peach gelato . . . swoon.

                                                                                                                        2. dinner, such as it was, was my sister's faux gras (ruth reichl-inspired recipe) with a crusty baguette (apparently i'm back on carbs for the moment) and then dungeness crab mixed with kewpi mayo and tobiko, tucked into little roasted seaweed sheets. there's nothing faux about my ever-thickening waistline,,,,

                                                                                                                          3 Replies
                                                                                                                          1. re: mariacarmen

                                                                                                                            Sounds wonderful. Are you still helping to assuage the broken heart? Then the carbs are part of your contribution. ;)

                                                                                                                            1. re: GretchenS

                                                                                                                              hah - too funny - i cut up the baguette and we stood at the kitchen counter eating and talking of the heartbreak until the bread was gone - when my sister said, "you know i only had like one piece of that bread...." d'oh!!! i ate most of that 1/2 baguette by myself! it was goooood. (and yes, the heartbreak is going to go on a very loooooong time, i'm afraid.)

                                                                                                                              1. re: mariacarmen

                                                                                                                                Blood is thicker than waistlines, mc.

                                                                                                                          2. Tonight was Taco Night. Classic ground beef (seasoned with various chili powders, cumin, garlic and salt), chopped tomatoes, lettuce, Jack cheese, salsa and a dollop of sour cream, stuffed into pan fried corn tortillas. Chili-maple black beans, rice and a couple bottles of cheap beer on the side. Thoroughly unsophisticated and quite delicious.

                                                                                                                            1. I'm totally hooked on my autumn roast, inspired by chocolatechipkt's Chicken with Cider Syrup. Into a baking dish goes chicken thighs (breast for my fussy friend who's joining me for dinner tonight) and/or pork-and-apple sausages, slices of skin-on squash, apples and onion, sprinkle with sage, bake for 30 mins or so til amost done, then add a handful of mushrooms and a handful of chestnuts and finish cooking. Remove all the stuff from the dish, except a few bits of onion, and make a sauce with the juices, some cider vinegar and a splash of stock. Sauce to be served on the side for her, of course...

                                                                                                                              1. Decided to try something new last nite & hoped the man would like it.....well, he did! He did! He really liked it!!!!

                                                                                                                                Went with a Thai-style pasta - sauteed onion/pepper/broccoli/spinach/onion/celery & added broth, soy sauce, oyster sauce, lime juice & coconut milk. Thickened with cornstarch slurry. Served veggies over pasta - mine with chicken. YUM!

                                                                                                                                1. There was a very civilised country pub lunch today - it stands next to the village church which dates to 1296. Followed by snapping up Xmas goodies at the smokehouse.

                                                                                                                                  So, a lightish dinner. Lemon sole goujons (supermarket, pre-breaded), and a handful of salad leaves.

                                                                                                                                  Oh, and I've made the Xmas mince pies and there was leftover pastry and mincement. So, I've made it into a sort of sweet pasty thingy. That'll be dessert with some ice cream.......well, I Did say it was lightish not light.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Harters

                                                                                                                                    You are making me pine for England now Harters. (As opposed to the fjords.)

                                                                                                                                  2. Smoked salmon maki sushi and some miso soup to graze on while I make bananas foster tamales. My test run went really well.... can't wait to taste these!

                                                                                                                                    1. LindaWhit remarks above that sometimes you crave your own food -- I had that happen tonight. After an alarming trend of workplace holiday junk and rushed take-out or slapdash copouts, I finally made something of my own on a weeknight.

                                                                                                                                      Borscht. Rather, beet soup -- it didn't have sour cream, potatoes, or cabbage in it, which will make people possessive of the term (but which will tend to happen on the day before a grocery shop). What it did have: beef stock, lots of beets, dill, black pepper, and caraway; less of tomato, celery, carrot, vinegar, and bay.

                                                                                                                                      Either way, it was just what I needed on this rainy sleepy night. And I did put a sliced hard-boiled egg on top.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: megjp

                                                                                                                                        That beet soup sounds very good to me megjp, borscht or not!

                                                                                                                                      2. Last night it was just me and the kids - swim practice, dance classes and an orchestra concert. So, we had taco soup - brown ground beef and chopped onion then open a bunch of cans and mix it all together.

                                                                                                                                        Tonight - kielbasa with apples and onions, frozen pierogi, and steamed green beans. Only kid activity was swim practice and DH picked up the kid.

                                                                                                                                        Tomorrow night - leftovers from last night and tonight. Busy kid night - swim practice, choir practice, back to back choir concerts (different kid from the practice).

                                                                                                                                        3 Replies
                                                                                                                                        1. re: suburban_mom

                                                                                                                                          Everyone's dinner sound delicious! This is my first post here at CH, though I've been reading off and on for quite some time.

                                                                                                                                          I made chicken and veggie soup the other day from some chicken I braised. I really wanted to use the left over chicken and veggies to stuff a pepper with. But when I got home, I realized I had cut the pepper up the other day. So I ate a salad and roasted carrots with cottage chese.

                                                                                                                                          I must buy another pepper tomorrow!

                                                                                                                                          1. re: bjosiah

                                                                                                                                            Welcome to WFD bjosiah! Be sure to come back and report when you stuff that pepper!

                                                                                                                                            1. re: bjosiah

                                                                                                                                              Welcome, bjosiah! Always good to get another perspective on what's going on the table!

                                                                                                                                          2. Broiled pork steak tonight cut into bite size pieces for Ssam. Wrapped in red top loose leaf lettuce with steamed rice, sliced raw garlic, and jalapeno peppers with a dab of ssamjang.
                                                                                                                                            Muguk (daikon radish and beef soup) as a side.
                                                                                                                                            Ssam is always good, and the soup was fantastic. My wife spent the day yesterday making marrow bone stock, some of which went to make the soup tonight.

                                                                                                                                            Couldn't get a pic because she banned the camera tonight. Something along the line of "Eat or pictures, not both."

                                                                                                                                            1. A rare family gathering tonight - restaurant not home cooking. 'Tis the in-laws 60th wedding anniversary.

                                                                                                                                              Finding a suitable restaurant has been almost as difficult as feeding the family at home. One doesnt eat meat. Another doesnt seem to eat anything - there always seems as much left on the plate as first put on it. And Fil's idea of a varied meal is to have a small piece of meat, alongside the big piece of meat - and none of that "foreign muck", you know. I joke not for one moment when I recount that he once said "Don't give me anything exotic - like green beans".

                                                                                                                                              Anyway, there's cake for later. And we've bought a copy of the newspaper from the day they got married. And, they've had a congratulatory card from the Queen (doesnt come automaticaly - you have to ask Lizzie Windsor to do it)

                                                                                                                                              Normal service at Casa Harters resumes tomorrow.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: Harters

                                                                                                                                                A very happy anniversary to the in-laws! I do have to say I'm laughing at green beans being exotic, however, Harters. ;-)

                                                                                                                                                1. re: Harters

                                                                                                                                                  The Mrs. In-law must not have fed her mister green beans very often for the union to have lasted so long.
                                                                                                                                                  Hope you're enjoying exotic foodstuffs once again, Harters.

                                                                                                                                                2. Last night was filled with a number of minor failures. The grilled, butterflied chicken breast, marinaded in soy and ginger, turned out well, but the stir fried veggies with noodles were overcooked. Well, most of the veggies were okay, but the noodles were just this side of mush (might have been due to the way I quick thawed them from the freezer). Then I tried a new maple-browed butter blondie recipe for dessert and ended up with something that was more like a maple-browned butter cake. Still tasted good, but not quite what I wanted. Oh well. Guess you can't win 'em all.

                                                                                                                                                  Not sure what I'm doing tonight, except that it will involve a large quantity of rum-and-brandy spiked homemade eggnog to celebrate my boyfriend finishing his last final (of what was a decidedly long and torturous semester).

                                                                                                                                                  1. Making a super-quick dinner tonight, since we're heading out to a performance of Handel's Messiah for the evening! Can't wait. I picked up some particularly fat and sassy handmade corn tortillas from a local mercado a couple days ago, so I'll use those to make spinach quesadillas with sharp cheddar and monterey jack. Papalote salsa (http://papalotesalsa.com/) on the side.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: operagirl

                                                                                                                                                      The spinach quesadillas sound great!! I'm going to add them to my list.....

                                                                                                                                                    2. Pan seared boneless chicken breasts, potatoes au gratin and butter simmered peas & carrots. Nothing spectacular....

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                        Sounds good enough for me.

                                                                                                                                                      2. pulled some packages of brown goop, cooked and uncooked, from the freezer this a.m. for a russian roulette prep of dinner. One was a small bit of ground lamb, uncooked. I sauteed sliced red onions, minced garlic, chopped green/pimento olives, added the lamb to brown, then a can of diced toms, oregano, fresh mint, s&p, a dash of cinnamon, same of cumin, a handful of raisins and another of pine nuts, let that all simmer for about 15 minutes. Meanwhile, i'd bought about 6 zucchinis which i peeled and then peeled down to make "tagliatelle" - sauteed quickly in butter, s&p and a little paprika. Lamb ragu over the zuke "pasta", and a spinach, red onion, persian cucumber and feta salad. Pretty danged good. I love lamb. So. Much.

                                                                                                                                                        Another package was a smoked ham hock, which is now simmering with a bunch of frozen leek leavings, couple of bay leaves, a few garlic cloves, a quarter of a red onion. "Pink" beans from the meximart are soaking in agua. some kind of soup will result. Hammy goodness.

                                                                                                                                                         
                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          It sounds pretty dang great for russian roulette. I'd say you dodged a bullet.

                                                                                                                                                        2. Dinner tonight will be at my Company Christmas Party. And since I chose the apps and menu, I know it'll be good (provided the restaurant cooks everything properly!) Various passed hors d'oeurves, first course of NE clam chowder or Caesar salad, an entree choice of grilled salmon, petite filet mignon, or almond-crusted chicken. I'll probably get the salmon with a maple glaze. The beau will have to deal with having asparagus on the plate if he chooses the chicken. :-) I suspect we'll switch - I'll get his asparagus and he'll get my sauteed Swiss chard. Dessert is key lime pie or a chocolate Sambuca mousse. I'm a key lime pie girl all the way, even when chocolate is the other choice. :-)

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            I was at my work holiday party last night too, and I must say the chefs accommodated my (and others' various) dietary restrictions very well. None of us on 'special' meals really knew in advance what we were having -- what's Christmas without a surprise, after all -- but my first course was a tomato-based vegetable soup with white beans; main was a roast chicken leg quarter with cippolini compote and roast baby root vegetables (carrot, potato, beet); and dessert was mixed berries drizzled with honey and dusted with cinnamon. With great Turkish coffee to finish, I was definitely a happy camper.

                                                                                                                                                            1. re: megjp

                                                                                                                                                              Oh lord - your dinner sounds heavenly, megjp! I wish I could go a bit more higher level with the company dinners, but many are just "basic food" people. Oh well - the maple-glazed salmon was very good, and so was the key lime pie for dessert. And a nice time was had by all. That's all that matters, right?

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                Your dinner sounds wonderful too Linda. And yes, having a great time is what it's all about. I totally agree. :)

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  If given the choice I would take the nice time over the dinner, which in my case lasted like 1.5 hours out of the 5 I was there. And if it makes you feel any better, they just went a little over-the-top this year because 250 new employees were there from the corporate acquisition we have been working on since August and even prior. Might as well give 'em the old razzle dazzle before reality kicks in, no? :)

                                                                                                                                                            2. So last night I was thinking of what I had & what I could do with it.....had a bit of leftover mac & cheese and some raw green beans. Then I remembered I had some tilapia in the freezer so went back to my childhood Fridays with baked fish + mac N cheese & then sauteed garlic green beans.

                                                                                                                                                              Tonite will be a Fun Friday and very casual - just some apps and wine.....

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: jenscats5

                                                                                                                                                                Change of plans...........will partake of some Troeg's Mad Elf instead....will still go with apps tho....

                                                                                                                                                              2. We're having chickpea & coriander burgers. Yep, falafel by any other name. Sort of.

                                                                                                                                                                Tin of chickpeas gets blitzed in the processor, along with lemon zest & juice, ground cumin, a handful of coriander (leaves only, not stalks), some breadcrumbs and an egg. Shaped into "burgers" they get a breadcrumb coating and are then fried.

                                                                                                                                                                Buns toasted and smeared with harissa. Tomato, cucumber, red onion topping.

                                                                                                                                                                I feel virtually virtuous.

                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: Harters

                                                                                                                                                                  Virtuous falafels. What's not to like....

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    I see the virtuous halo from here, Harters.

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      It's practically blinding, isn't it????

                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                        I daresay you can see it from the Space Station. Kind of like Times Square. :-)

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Or the Great Wall of China.

                                                                                                                                                                          And I mean the actual Wall not the Chinese restaurant down the road.

                                                                                                                                                                          (PS: the falafel burgers were damn good. The secret was lashings of harissa. This could be a rare keeper. )

                                                                                                                                                                  2. Friday is date night. Going to either: counter service falafel (have a groupon), local Mexican chain ( have a coupon) or Mangia Qui in H-burg for Italian fine dining.

                                                                                                                                                                    Anybody wanting to weigh in a vote is more than welcome.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: melpy

                                                                                                                                                                      Mangia Qui, Mangia Qui!!!! Honestly, I've had one of my top 3 best steaks ever there. The Tuscan Grill (shared of course, which makes it a great date nighty dinner, no?).

                                                                                                                                                                    2. Light dinner @casa lingua tonight -- am supposed to sit in w/a local band for a couple of tunes.... right around our usual dinner time.

                                                                                                                                                                      So dinner is on the early side & will consist of Wegmans tomato & orzo soup (yes, feeling lazy) and homemade lobster salad: lobster, finely diced celery, avocado -- very lightly dressed with Duke's, white wine vinegar, dried tarragon, Hungarian hot paprika and s&p.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        That sounds like it will go down a treat. I have no idea what to make tonight.

                                                                                                                                                                      2. Felt like eating lots of veggies, so I made a big 'taco salad', with diced tomatoes, shredded romaine, diced avocado, a bit of cucumber, bit of garlic, some minced spring onion red and black beans lightly sautéed in bacon fat, oragano and cumin, corn and shredded Emmenthaler. A dollop of sour cream on top, of course. No at all tex-mex, but of so good. Would be even better with some crushed corn chips...

                                                                                                                                                                        1. having had our firm's holiday lunch today (pretty good, too, catered: tri-tip with horseradish cream, pork roast, roasted potatoes, cauliflower gratin, parsnip puree, yorkshire pudding, salad of mixed greens, walnuts and poached pears) which featured many glasses of Veuve Clicquot - yay for me - I was too full to eat dinner until almost 10 tonight, and had a bowl of the soup i started last night. Stock made from a hamhock, onions, leeks, bay leafs, I cooked pink beans (habichuelas rosadas) - about which I could not glean much information except they are used a lot in Caribbean cooking - in the stock. Added back in the chopped up bits of gelatinous meat and fat from the hock, salt, a bunch of pepper, a fresh bay leaf, and sliced kale. Good! Liked the beans, which had a great firm texture (i cooked them for almost an hour) and a slight sweetness to them. Wish I'd put a clove in the stock...

                                                                                                                                                                          in the crockpot i've got a pork shoulder roast cut in large pieces going... someone here (sorry, can't remember who!) posted a recipe from camping days as a kid - a ton of greens (kale, spinach, green onions, parsley) red cabbage, and 6 cloves of garlic slivered up - all in the pot after having browned the pork. should be ready by morning. Sunday's dinner, as i'm going out to eat Saturday night with my sister, and then to see Paula Poundstone! Yeah!

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            Your soup sounds most excellent. I love beans and kale together!

                                                                                                                                                                            And I saved that pork recipe, too---but I have no idea whose it was.

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              thanks CM!

                                                                                                                                                                              The pork's all done... and i'm hoping having it sit overnight helps it, because right now it lacks a little...pizzazz.... i mean it's tasty, but not terribly exciting...

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                It's femmevox's recipe that I linked to and it needs some acid (I like cider vinegar) and then a sprinkling of hot sauce -- I like Chipotle Tabasco but I think your favorite one is the correct one to use. :)

                                                                                                                                                                          2. Dinner comes from our cookbook of the week - "Passione", Gennaro Contaldo, 2003.

                                                                                                                                                                            There'll be a simple bruschetta to start. That's simple as in simple for me to put together. Herself has already baked the bread using Contaldo's recipe. Sliced, toasted, rubbed with garlic, topped with tomato and basil.

                                                                                                                                                                            Thinly sliced sirloin steaks get batted out a bit. A stuffing of Parmesan, garlic and parsley goes on and they're rolled up and secured with a toothpick (very much like the 1980s dinner party classic of beef olives). They are browned and then cooked in a tomato sauce.

                                                                                                                                                                            Tomato sauce will dress pasta as a second course. Beef will come next with some runner beans (cos we have them in the freezer).

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Harters

                                                                                                                                                                              Harters, that rolled steak browned and cooked in a tomato sauce sounds very similar to what I call a braciole. Love that for dinner, especially using the marinara sauce with pasta - hope you enjoyed!

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Certainly did enjoy. And it was a pleasure to cook one of Contaldo's recipes. He used to own Passione, a restaurant in London that we thought rather fab. Now, he just tends to pop up on Jamie Oliver programmes (Oliver worked for him at Passione for a while)

                                                                                                                                                                            2. A good friend of ours is hosting a dinner party tonight -- one of our retired buddies turned 80 recently, another one is retiring, so this event is in their honor. The host is a fantastic cook who can easily whip up 10 different (Chinese) dishes in no time, so I am very much looking forward to it.

                                                                                                                                                                              Sadly, I won't be able to linger much after putting my chopsticks down, as I need to get out of there pronto to make an 8:30 gig.... ah, life of a rockstar. Ha.

                                                                                                                                                                              1. My daughter is having a sleepover tonight for her birthday party. We are making homemade pizzas. I have a large number of toppings: pepperoni, sausage, canadian bacon, pineapple, black olives, and mushrooms. Her plan is that they all are going to make their own pizzas.

                                                                                                                                                                                I need to go brown the sausage and make the sauce and dough.

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: suburban_mom

                                                                                                                                                                                  What a great plan! - Happy BD to your DD. You make your own sauce and dough? Please share.

                                                                                                                                                                                  1. re: JerryMe

                                                                                                                                                                                    Mark Bittman's pizza dough recipe. I use the food processor and it comes together really quickly.

                                                                                                                                                                                    Sauce recipe makes a lot so I freeze about 2/3 of it for future use. http://allrecipes.com/Recipe/Homemade...

                                                                                                                                                                                2. Did a mega food shop - fridge is full. Tonight is the cabbage potato sausage stew thing with fresh Italian sausage- garlic and cheese variety. Tomorrow is a big game on TV so we'll have a beef tips and mushroom stew in the oven at 4. We are in denial about what is happening ONE WEEK FROM TODAY. Need to finalize some of the food and get to work polishing and cleaning. Oh and we need to buy a tree tomorrow after church, Busy busy

                                                                                                                                                                                  1. I'm having my first tuna fish sandwich ever. I hate canned tuna and jarred mayo, so my compromise for my wife was to use tuna confit with dill pickle aioli instead, on a nice multigrain loaf from the local bakery. I'm still not sure I'm gonna dig it, but at least the smell doesn't make me want to puke.

                                                                                                                                                                                    8 Replies
                                                                                                                                                                                    1. re: cheftwo

                                                                                                                                                                                      Delightful.

                                                                                                                                                                                      1. re: cheftwo

                                                                                                                                                                                        how old are you and where did you grow up that you never had a tuna fish sandwich, please?
                                                                                                                                                                                        Your version does sound delicious. enjoy!

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Mrs Harters (58 and raised until 12 n the UK, Libya, Yemen and Cyprus) has also never had a tuna sandwich. She regards tinned tuna as food only for cats and , even then, only ones she wants to discourage from visiting the house.

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            Have you (or the Mrs.) ever tried tinned tuna from Italia? Pretty delectable....

                                                                                                                                                                                            and yeah, i would have expected that from you-all across the pond, but i wonder how many American kids haven't had one... actually, now that i think about it, probably a lot. So many different cultures with their own traditional foods in this country....

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              No, never tried Italian. I'm quite happy with the general stuff in the supermarket - mixed with mayo, topped with thinly sliced red onion - a fine sandwich (whatever herself thinks)

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                I'm with the Mrs, not the Italian either, and it's not good for cats to eat much of it. One of the rather few things I do not like.

                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                I'm w/you on the Italian type, mc, but I'll eat the other gladly, too--one of my favorite easy sandwiches.

                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                  You'll probably think I'm crazy, but my twist on a tuna fish salad sandwich is American tuna combined with lite mayo, lemon pepper, and Italian Hot Giardiniera which is a blend of hot peppers, herbs and oil. The giardiniera I'm talking about is the garnish on Italian Beef Sandwiches from Chicago. It isn't the vinegar-based giardiniera.

                                                                                                                                                                                        2. Last night I took advantage of a good seafood sale and a craving for Pho. I didn't have a recipe or a computer to use yesterday, but I seemed to remember tasting garlic, ginger and anise in the last bowl of pho I had. With this flavor profile in mind I made an Asian version of court bouillon: small piece of orange ruffie, shrimp and crab shells, cilantro stems, scallions, peppercorn, garlic, ginger, star anise and a splash of Chinese cooking sherry. I let it simmer for about an hour. I strained it added some water, more garlic, a splash of tamari and a broken up dried red pepper. The other ingredients included dungeness crab, shrimp, clams, rice noodles and thinly sliced snow peas. I did the regular garnish of bean sprouts, cilantro leaves and scallion. I then finished it off with a squeeze of lime. With out a doubt it is one of the best dishes I ever made, especially for something I did off the top of my head. I had it with a very affordable chardonnay. The flavors of the soup brought out the butteriness of the wine and the wine was added a nice but mild acidity. The food actually made the wine taste like i spent more money on the wine than I did. It tasted like a splurge meal, but was still economical.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: free sample addict aka Tracy L

                                                                                                                                                                                            I finally got around to making the stuff peppers from left over chicken, carrot, and potato from a soup. I set the remaining broth aside to cook some collard greens. I wanted to mixed some pepperjack chese and minced garlic in the peppers, but I was so hungry when I got home, that I completely forgot. There was enough filling for two, and they are both in the oven...now to wash and simmer the greens.

                                                                                                                                                                                            1. re: free sample addict aka Tracy L

                                                                                                                                                                                              Tracy - that sounds delicious!

                                                                                                                                                                                              1. re: free sample addict aka Tracy L

                                                                                                                                                                                                Isn't that wonderful when you just "cook from the gut" and it turns out so well? Congrats on a wonderful meal!

                                                                                                                                                                                              2. I stirred up some saffron polenta, and let half of it cool in a bacon greased cast iron skillet. I added the filling I'd made in the meantime: leeks, garlic, celery, sliced fennel bulb, apple, carrot, baby spinach, oregano and sage, marinated artichoke hearts, and chicken breast. I put the other half of the polenta on top, and as it had cooled as well it was like a mashed potato crust. I stuck it in the oven for half an hour, let it sit a while, and served it as a savoury pie. I sauced it with San Marzanos I warmed up in a saucepan with balsamic and salt.

                                                                                                                                                                                                Very good; will be better as leftovers; but best: the cornmeal, leeks, celery, fennel, apple, artichokes, chicken breast, and tomatoes were all nearly goners, leftovers, or ends of containers.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                  Very creative and yummy-sounding repurposing!!

                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                    Thanks! It's nice to know I'm not alone in feeling triumph at something like that.

                                                                                                                                                                                                2. Dinner tonight is fridge odds & ends...I have steamed shrimp, fried chicken wings, assorted cheeses & crackers and a medley of veggies left from a catering I did a couple of days ago so thats whats for dinner.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                    Yum love appetizer suppers!

                                                                                                                                                                                                  2. Our guests have departed and I am sated, happy, and ready for bed. But first a quick post of our dinner.
                                                                                                                                                                                                    Before we sat down we had Tuscan chicken liver crostini, and chickpea/gorgonzola/rosemary pizza bites. Friends brought wonderful fresh local oysters.
                                                                                                                                                                                                    For the antipasto: Artichoke flan in a parmesan frico bowl, topped with sun dried tomato/bechamel puree.
                                                                                                                                                                                                    First course: Ravioli (made with a corzetti stamp) stuffed with porcini, chanterelles, and cremini, in a butter-porcini-sherry-cream sauce with a dash of black truffle oil.
                                                                                                                                                                                                    Main course: Beef shanks braised in red wine; roasted cauliflower with olives and agrumato; broccoli raab tossed with garlic and pancetta.
                                                                                                                                                                                                    Dessert: Torta Caprese (a flourless torte with almonds and bittersweet chocolate), and raspberry gelato made with a balsamic reduction.
                                                                                                                                                                                                    And to all a good night!

                                                                                                                                                                                                     
                                                                                                                                                                                                    13 Replies
                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                      damn. i love the idea of that flan in the parmesan frico bowl. and that gelato with the balsamic!! the whole dinner is a winner.

                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                        love the idea of the whole dinner. my invitation musta gotten lost in the mail '-)

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          Thanks maria and lingua, you'll have drop by for the next dinner!

                                                                                                                                                                                                          I meant to include a picture of the ravioli. The designs got muted in cooking, so I'm glad I took a picture beforehand.

                                                                                                                                                                                                           
                                                                                                                                                                                                        2. re: L.Nightshade

                                                                                                                                                                                                          Wow to the whole meal!. Now I know what agrumato (googled it) is I have to have some!

                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                            Thanks for the "wow" Berheenia! And do try agrumato if you can. It's a great taste addition to many dishes. And makes a lovely salad dressing with just a bit of fig balsamic.

                                                                                                                                                                                                          2. re: L.Nightshade

                                                                                                                                                                                                            That all sounds amazing, lucky guests!

                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                              Holy SMOKES that's a wonderful meal - VERY lucky guests, Nightshade! And just beautiful on the flan presentation.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Rubee and Linda - thank you both for your very kind words, nice to hear from such great cooks.

                                                                                                                                                                                                              2. re: L.Nightshade

                                                                                                                                                                                                                What a fantastic and gorgeous meal! All of it sound marvellous, but the artichoke flan in particular makes me think of an artichoke sformato I had in Sienna years ago that haunts me to this day...

                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                  Thanks Gretchen! I bet the taste of the flan was pretty similar to your sformato. I how you describe it as haunting you, very apt for a memorable food experience!

                                                                                                                                                                                                                2. re: L.Nightshade

                                                                                                                                                                                                                  A good night indeed: that sounds divine, all of it. The flan is beautiful.

                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                    Sounds like an amazing meal!!!

                                                                                                                                                                                                                    1. re: Barbara76137

                                                                                                                                                                                                                      Thank you ncw and Barbara. I'm very flattered!

                                                                                                                                                                                                                  2. Sunday lunch is herb crusted pork roast with white cheddar and garlic mashed red potatoes, chunky applesauce, and buttermilk rolls. Dessert is the remains of fudge and chocolate pecan pie bars that weren't pretty enough to make into the treat bags for my coworkers.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: vafarmwife

                                                                                                                                                                                                                      Would you please adopt me?

                                                                                                                                                                                                                      1. re: vafarmwife

                                                                                                                                                                                                                        Me too? Surely you could use two grown-up daughters who would assist w/the prep and gladly do dishes?

                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                          LOL- The hubby thought it was pretty good too.

                                                                                                                                                                                                                          1. re: vafarmwife

                                                                                                                                                                                                                            MEN! ;-)

                                                                                                                                                                                                                      2. OK, this one sees lamb chops get marinated in oil, garlic, dried chilli and chopped mint for a couple of hours then get a quick fry. Alongside a warm salad - pearl barley is cooked till al dente, broad beans and peas go for the final couple of minutes and it's then mixed with finely chopped red onion, more mint, zest & juice of a lemon, oil, s & p.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          love the idea of that lamb prep - both the chili and the mint cutting the richness of the lambiness. sounds like a great dinner.

                                                                                                                                                                                                                        2. Deck the halls with boughs of holly, Fa la la la la, la la la la. 'Tis the season to be jolly.

                                                                                                                                                                                                                          And at this season, the thoughts of many Britons turn to Brussel sprouts. Now, my loathing for the nasty farty things is legendary. It matters not a jot whether I prepare them in a classic way (steamed or boiled, with bacon or chestnuts) or in a modern way (shredded and stirfried in walnut oil), they are horrid.

                                                                                                                                                                                                                          Anyway, in a moment of rashness, I bought some to go with tomorrow's dinner. And I thought, perhaps equally rashly, "I know I'll ask the WFD crew (or, as Mrs H thinks of you, my "Chow Chicks" - yes, including any men amongst you) what to do with them. I'm always reading that Americans roast the beastly bullets. They'll tell me the best way to do that."

                                                                                                                                                                                                                          Will you? Pretty please. I'd be ever so grateful - in a totally stiff upper lip British way (Like Trevor Howard in "Brief Encounter" - you may have to ask your elderly relative about that movie)

                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                            Easy peasy, Mr. H. If you like them well-done, I suggest you either quarter or slice them.

                                                                                                                                                                                                                            Toss in your favorite olive oil, sprinkle with sea salt & lots of fresh ground pepper, then put in a baking dish at 180˚C for about 40 minutes or until they are nicely browned. The crispy bits are the best.

                                                                                                                                                                                                                            Really, that's all there is to it. Hope you come around to them. Tho your house will still smell like farts afterwards :-)

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              also, add a little diced up bacon to the mix. brown sugar wouldn't either. squirts of lemon at the end. tho i do love my sprouts plain, they take well to the gilding....

                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                If it's the bitterness you don't like, it is supposedly in the center stem. You can cut it out, or try Harold McGee's advice:
                                                                                                                                                                                                                                Slice the sprouts in half and cook them in a lot of boiling water. The water leaches the offending compounds out of the center stem of the vegetable, where they tend to congregate.

                                                                                                                                                                                                                                But I would think you might still want to do a brief roast or saute afterwards, to get that caramelization.

                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  I'm probably too late, Harters, but yes - roasting them gives them a nice caramelization and a slight sweetness.

                                                                                                                                                                                                                                  I usually toss them with olive oil, salt and pepper after halving them if needed (cutting off the bottom core bit). Roast them in a hot oven (400° F.) for about 15-20 minutes, stirring occasionally. Pour about 1/4 cup to 1/3 cup of white wine or chicken stock into the roasting pan, cover lightly with foil, and cook for another 10 minutes or so until the wine/stock has reduced to almost nothing and the sprouts are caramelized.

                                                                                                                                                                                                                                  Here's a link that might be helpful: http://chowhound.chow.com/topics/819024

                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                    So...like them? I still don't.

                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      They make quite a nice slaw. Bit of lemon, parmesan, maybe some olive oil...don't have a recipe but I have been served the following at a "gourmet" hot dog joint. Shaved brussel sprouts, blood orange oil, lemon zest, toasted pistachios, dill & parmesan cheese and it was dang good!

                                                                                                                                                                                                                                    2. As expected, our friend's dinner party offerings last night were multiple and delicious. Served buffet-style, this was our bounty:

                                                                                                                                                                                                                                      - turkey meatballs
                                                                                                                                                                                                                                      - salmon with sesame oil, soy sauce, lots of fresh ginger & scallions
                                                                                                                                                                                                                                      - barbecued cold pork with brown sauce
                                                                                                                                                                                                                                      - spicy shrimp with scallions
                                                                                                                                                                                                                                      - mahogany beef stew
                                                                                                                                                                                                                                      - roasted brussels sprouts
                                                                                                                                                                                                                                      - chicken & potato curry
                                                                                                                                                                                                                                      - glass noodles with Chinese mushrooms

                                                                                                                                                                                                                                      I had two helpings of everything and was well-fed for my gig, during which I hopefully danced off at least one of the helpings '-)

                                                                                                                                                                                                                                      As for tonight.... I thought I had a craving for a simple pasta with tomato sauce (perhaps some anchovies thrown in for good measure), but I'm known to change my mind once I hit the supermarket.

                                                                                                                                                                                                                                      Off to the big city (and big eats) for a couple days tomorrow, so likely nothing too fancy @casa lingua tonight.

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        Such an interesting menu, sounds like fun. I can see why you're thinking of something simple for tonight.

                                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                                          Actually, I was more than tempted to score some of the leftovers when we went back to our friend's place for a nightcap after my gig.....

                                                                                                                                                                                                                                          But yeah, a nice simple pasta may well do the trick!

                                                                                                                                                                                                                                      2. Last nights WFD was enchiladas (well baked burritos I guess since I used flour tortillas) - spinach, veggies, rice, monterey jack cheese & a bit of cream cheese stirred in.....stuffed into flour tortillas. One batch was topped with a green enchilada sauce, the other red. The man loved it!!

                                                                                                                                                                                                                                        Tonite will be (for me) will be braciole (stuffed with a bit of panko, HB egg & parmesan) with pasta and a Sunday Gravy.

                                                                                                                                                                                                                                        1. My sister and I will be doing some holiday cooking tonight at her place, so instead of worrying about dinner I'm also bringing over plentiful leftovers of this dilly stew (sans dumplings, but with the sub of sweet for normal potatoes, and from-scratch white kidney for canned navy beans): http://www.theppk.com/2011/11/dilly-s...

                                                                                                                                                                                                                                          1. I've been enjoying fish this weekend - salmon on Friday night at the company party, lobster and shrimp on Saturday. Not too shabby! :-)

                                                                                                                                                                                                                                            Last night was a late dinner at Pizzeria Uno with the beau and two of his kids after seeing the Boston Pops holiday show at Symphony Hall in Boston. First time I've seen the Pops at the holidays - very much fun! I ended up going light with a small plate of lobster and shrimp scampi. Not too bad!

                                                                                                                                                                                                                                            Got home early mid-afternoon after stopping at BJ's Wholesale Club to get the beef tenderloin for Christmas dinner. Took out a chicken breast from the freezer as well as some Savory Molasses sauce frozen from a previous incarnation. I'll season the chicken, brown it in hot oil, and then bake it with the molasses sauce drizzled over top. The rest of the meal will be some jasmine rice and steamed green beans. And a glass of wine to toast a very nice weekend with the beau (even though he's not here now).

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Oh Linda! I get to go see the Pops this Friday! Can't wait to check out New Hampshire during the holiday season and re-visit Boston -it's been years!
                                                                                                                                                                                                                                              Looking for a nice spot for dinner afterwards...a good friend recommended Craigie on Maine, but we just want a great place to snag a seat at the bar...on the Friday before Christmas...I know, I know...
                                                                                                                                                                                                                                              Tell me the snow is coming! :)

                                                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                                                rabaja, no snow that I'm aware of...sorry about that! But you can't go wrong with Craigie on Main - I've not been, but it's on my list of places I want to go to. And you *might* get lucky for bar seats the Friday before Christmas! Your best bet is to check out the Boston board. I'll be at my favorite Spanish tapas place that night myself, celebrating the beau's birthday. And yes, we'll be at the bar. :-)

                                                                                                                                                                                                                                            2. Chicken thighs, broiled then braised in a roasted red pepper sauce, with kalamata olives and slivers of green pepper, with lots of rosemary and thyme. Roasted potatoes, cut in large wedges, covered in my secret spices until crisp. Mmm... Ready in just over an hour, with about 10 minutes of work.

                                                                                                                                                                                                                                              1. Cold as the proverbial witch's here tonight - pork tenderloin medallions with brandied prunes and cream, sliced and fried spuds, and Belgian endive salad should hit the spot.

                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                  "brandied prunes and cream...."

                                                                                                                                                                                                                                                  >drool<

                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                    yep, that pork, prune and cream combo sounds amazing...

                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                      Agree with above! Pork prunes and cream sounds lovely.

                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                        It was luscious - deglazed the pan with white vermouth, added the prunes, added some cream, lovely.

                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                          That sounds absolutely delicious. I don't get enough prunes or cream in my diet.

                                                                                                                                                                                                                                                          Did you look into your Kishu's for the New Year buttertart?

                                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                                          Oh my, I must do something like that soon. Sounds wonderful.

                                                                                                                                                                                                                                                        3. Boyfriend is still under the weather, so I'm making a spicy soup to blast the cold for good! Sauteed diced onions in Garlic Gold oil and a pinch of salt, then added diced yellow beets, kabocha squash, and carrots, a couple slices of ginger, a spoonful of red curry paste, a handful of rice, and a glug of tamari. Gonna add a spoonful of peanut butter and puree with a stick blender.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: operagirl

                                                                                                                                                                                                                                                            Edit -- turns out that 1/4C. of rice has some serious thickening power! This ended up being a pretty stew-y affair, so I didn't bother pureeing it. Served with lots of cilantro, lime juice, and sriracha sauce on top.

                                                                                                                                                                                                                                                          2. So, the infamous vile farty things are going to be roasted simply as lingua's advice and then zuzzed with a splash of lemon as per MC. Maybe I'll become a convert - but don't hold your breath.

                                                                                                                                                                                                                                                            I'm actually not very peckish this evening - been out for lunch (went to one of the city suburbs where there is the "Curry Mile" - allegedly Europe's largest concentration of Indian restaurants - although my destination was a middle eastern kebab place together with foody shopping in the asian supermarkets, of course.

                                                                                                                                                                                                                                                            So, the sprouts will accompany homity pie (farmers market purchase) and some simply boiled carrots. Another virtually virtuous repast at Harters Hall. Virtually cos I bought baklava while I was out and will scoff it with coffee afterwards.

                                                                                                                                                                                                                                                            14 Replies
                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                              What be homity pie, pray tell? Seems to me you mentioned it before?

                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                'Tis basically a potato, leek & cheese open tart. I probably have mentioned it before - we only visit that particular farmers market a couple of times a year and always buy one.

                                                                                                                                                                                                                                                                Here's a recipe: http://www.gourmetbritain.com/recipes...

                                                                                                                                                                                                                                                                And here's the guy who makes them - you'll see he's clearly a man who enjoys his products http://www.blipfoto.com/entry/1033150

                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                  that pie looks scrumptious.
                                                                                                                                                                                                                                                                  i love that he lives in "Bake well". How could his pies be anything but delicious?

                                                                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                                                                I hope you liked the vile farty things, Harters!

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Not bad, Linda but I don't think I'll ever be a convert.

                                                                                                                                                                                                                                                                  As for tonight, we're off into the city for what Mrs H and I call the office Christmas party. This "occasion" dates back to just after I retired. As we were approaching Xmas, herself asked if there was anything I was missing about work. Joking, I replied the office party so she decided we should have one. I got to pick the event with no questions, hesitations or sulks from herself. Now she's also retired, it's a joint decision of course.

                                                                                                                                                                                                                                                                  So, dinner in the city's fanciest room if no longer the city's best thought of restaurant. But, I tell you, it's a classic for old-fashioned formal service and food that brings together traditional French with modern British. The French Restaurant is at the Midland Hotel and has been there since the hotel was built in 1903. It was the place where deals were done between American cotton traders and the owners of our local cotton mills (no doubt including Grandad Harters who was a director of one company at around the time of the Great War). It was also rumoured that, had we lost World War 2, the Midland would have become the Nazi's local headquarters.

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Enjoy your office party, Harters! The sample menu certainly looks sumptious.

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      yes, hope you enjoyed - the place looks very fancy! these two in particular intrigued me from the Example Menu:

                                                                                                                                                                                                                                                                      Pie
                                                                                                                                                                                                                                                                      Pork, Prune, Egg, Pickle
                                                                                                                                                                                                                                                                      £9.95

                                                                                                                                                                                                                                                                      Risotto
                                                                                                                                                                                                                                                                      Crab, Curry, Slow Cooked Duck Yolk
                                                                                                                                                                                                                                                                      £9.95

                                                                                                                                                                                                                                                                      were they on your menu?

                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        It's the actual menu not a sample. And, yes, my starter was the pie. Well, of course it was the pie - I'm a man and northern. Review coming to the UK board in the next 24 hours if you want to see how we got on.

                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                          Sounds super, and very fun. And please DO hold the line on sprouts. We need some stalwarts on the barricades.

                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            remind me here, if you don't mind, when it goes up? thx.

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Et voila:

                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/824254

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                jealous as can be. posted comment there.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  As did I. Simply superb, Harters.

                                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                                          Sounds like a fabulous idea for a dinner!!!

                                                                                                                                                                                                                                                                    2. It's all about cleaning out the fridge tonight, as I'm heading to the East coast Wednesday morning, where there is, sadly, no snow, so far.
                                                                                                                                                                                                                                                                      Luckily the fridge holds a seasoned rack of lamb, a sweet potato and a head of green cabbage, and hopefully an onion or two. Not too shabby.
                                                                                                                                                                                                                                                                      This will be my last night of cooking for a bit. Tomorrow we are going out for oysters and drinks in Larkspur, to truly kick off the start of our holiday vacation and I will be a house guest for the next week. While I expect cooking will be possible, I don't imagine I'll have much say in any matter concerning it -fine by me, I just hope we all like one another.
                                                                                                                                                                                                                                                                      Chicken liver and cream for the cats tonight, as I'm taking them to my parents tomorrow and feeling melancholy about it. At least that's distracting me from obsessing over meeting what are likely to be my future in-laws. Gaw, I wish they drank!

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                                                        wow rabaja - what a very important week you have ahead of you! so happy for you!
                                                                                                                                                                                                                                                                        enjoy your lamb, enjoy the kitties, knowing you'll charm the hell out of your beau's family with your wit and delicious food, no matter who's calling the shots. have a great time!

                                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                                          Yes, have a great time, that's so exciting! And the Pops too! Too bad about the drink though....

                                                                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                                                                            Nice fridge contents, rabaja!
                                                                                                                                                                                                                                                                            And have a wonderful time; I'm also of the opinion that the future in-laws will love you--even moreso if you do cook for them.

                                                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                                                              I miss Larkspur and my time in Marin. Have a good trip!!!

                                                                                                                                                                                                                                                                              1. re: Barbara76137

                                                                                                                                                                                                                                                                                Memories - lived in Kentfield for 8 years; the Larkspur ferry opened and we took it into SF each day. It's been a quarter of a century now, I believe. Those were the "salad days.'"

                                                                                                                                                                                                                                                                              2. re: rabaja

                                                                                                                                                                                                                                                                                A very big week coming up, rabaja! I'm sure it'll all go wonderfully, even without the drink. :-)

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  Thanks for all of the encouragement ladies!
                                                                                                                                                                                                                                                                                  I am looking forward to this trip and I imagine I'll find some delicious food along the way.
                                                                                                                                                                                                                                                                                  The lamb was delicious, perfectly med-rare and the roasted medley turned into sweet potato, chard and chanterelles, with buttered beets on the side.
                                                                                                                                                                                                                                                                                  The chanterelles had been lurking in the back of the fridge for a couple weeks, a CostCo find. Those suckers held up well!
                                                                                                                                                                                                                                                                                  Here's hoping the head of cabbage is as hardy.

                                                                                                                                                                                                                                                                              3. I'm on my own tonight, so will just do up some of this (by now pretty wan-looking) Shanghai bok choy with some toasted sesame oil and seeds, and run some tofu under the broiler. I think I have some millet or leftover rice I can serve aside -- this week is for us, as for most of you, a fridge-cleaning as we'll both be away Friday morning through at least Monday. I hate coming home to forgotten, liquefied vegetables..

                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                                                                                                  Me too!
                                                                                                                                                                                                                                                                                  Coming home to sparkly clean shelves and vacumed floors and washed dishes are what I'm striving for this year. Oh, and clean sheets.
                                                                                                                                                                                                                                                                                  I did my part this morning, eating the leftover pizza from Saturday night was no easy feat, but dammit I hung in there and got them down.

                                                                                                                                                                                                                                                                                  1. re: rabaja

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

                                                                                                                                                                                                                                                                                    I use frozen wings from Costco and don't toss them in oil or salt/pepper them. They get plenty of flavor from the glaze. I ended up mashing the sweet potatoes and seasoning them with salt and aleppo pepper.

                                                                                                                                                                                                                                                                                    Oops posted this on the wrong thread. This should be on the one just below.

                                                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                                                      I vacuumed yesterday -- close enough to 'freshly done' since at least one of us is out most evenings this week -- and the bathroom is on tap for tomorrow. After I make and freeze more rum balls, natch. Then all I've got to do the rest of the week is work and bake some pies and finish wrapping gifts! :)

                                                                                                                                                                                                                                                                                      1. re: megjp

                                                                                                                                                                                                                                                                                        I've kept up with cleaning my kitchen remarkably well considering all the cooking and disasters I've encountered this week. Broke a champagne glass Monday night, really hated losing that glass, and still picking up broken glass.

                                                                                                                                                                                                                                                                                        That isn't as bad as when I had a bad nightmare about 2 weeks ago, was sleeping on the couch, rolled off the couch onto the glass coffee table, shattered that, and spent the rest of the night patching me up, cleaning up glass, etc.

                                                                                                                                                                                                                                                                                        1. re: Barbara76137

                                                                                                                                                                                                                                                                                          About 20 years ago, I was enjoying a romantic Valentine's evening picnic on the floor of my living room with then-boyfriend and accidentally sat down on my champagne flute after refilling. Thank god my reflexes were quick, as all that was left was the stem with an upturned and quite frightening point. Cut to the boyfriend and a bandaid -- not quite the romantic evening I'd imagined!

                                                                                                                                                                                                                                                                                          1. re: mebby

                                                                                                                                                                                                                                                                                            That sounds like something I'd do!!!

                                                                                                                                                                                                                                                                                  2. Balsamic-soy glazed chicken wings, sweet potatoes, salad. My 17 yo son has been requesting the wings for the past week and when I asked my husband what he wanted for dinner tonight, he told me to make the wings,

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: suburban_mom

                                                                                                                                                                                                                                                                                      I know I'll never make them before Xmas, but I'd love your wing recipe when you have the time. I have two or three pounds of wings in the freezer and I am resisting doing the buffalo/fried thing. They will make good lazy afternoon snacks in the days before NYE though, I like the sound of balsamic-soy.

                                                                                                                                                                                                                                                                                      1. re: suburban_mom

                                                                                                                                                                                                                                                                                        Those wings look FANTASTIC!! Do you do them at 500, as directed?

                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                          I cook the frozen Costco as directed on the package and then up the heat at the end to crisp them.

                                                                                                                                                                                                                                                                                      2. We're hardly into the holidays, but the entertaining has me pooped already. It's a particularly guest-heavy year. And there are indeed miles to go before I sleep.

                                                                                                                                                                                                                                                                                        Small dinner party before first houseguests arrived: I made osso buco per request of the guests of honor, risotto milanese and green salad on the side. Pate and a runny cheese w/crackers (copycat raincoast crisps) for a starter. Meyer lemon tart drizzled w/raspberry puree for dessert (Anne Burrell recipe--pretty but too sweet imo).

                                                                                                                                                                                                                                                                                        Dinner to celebrate brother's arrival the next night: Lasagne (layered w/bechamel, mozzarella, and country ragu, which, happily, had been previously made and stashed in freezer)--to raves. Even my notoriously picky niece had two servings. That night the starter was a bowl of spiced nuts (as my mom always complains that I fill her up w/appetizers) and the side was arugula salad. Storebought cookies (and ice cream for some) was dessert.

                                                                                                                                                                                                                                                                                        Next night, was a cocktail party. (I love making lots of little tapas-like things, but it would be nice to spread out the holiday entertaining a bit!) That spread included a fig, goat cheese, & prosciutto tart (from COTM) and a variation w/caramelized onions; stuffed eggs caesar salad-style (Smitten Kitchen--those are yummy; I made more yesterday); lamb meatballs (Molly Wizenberg recipe) w/yogurt sauce; blanched asparagus w/sesame mayo; edamame; spiced nuts; cheese, pate, crackers; lemon tart squares (repurposed from leftover tart--shhh!).

                                                                                                                                                                                                                                                                                        Last night--more stuffed eggs, a nice green salad w/dried cranberries, nuts, stilton; duck pot pies from freezer stash.

                                                                                                                                                                                                                                                                                        And did I mention I ran a half-marathon yesterday (b/c I'm bursting w/pride about that--but now you know whyfore the "mad" in my Chow moniker; believe me, this is all madness).

                                                                                                                                                                                                                                                                                        So here we are, and it's dinner time again, and I have guests to feed, but DH will at least man the grill for the strip steaks. Those, potatoes cooked in duck fat (may scare off a guest w/those!), simple green salad, and COTM brussels sprouts (roasted, squirted w/lemon, and served w/pecorino and walnuts) are WFD. Luckily, no app or dessert required.

                                                                                                                                                                                                                                                                                        Sorry post was so long--and photos so lame.

                                                                                                                                                                                                                                                                                        .

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                          which half did you run, and what was your time??? Didn't know you were a fellow runner!

                                                                                                                                                                                                                                                                                          1. re: Barbara76137

                                                                                                                                                                                                                                                                                            Well I run to (be able to) eat; otherwise, I'd be a blimp as I wasn't blessed with the size 0 or 2 genes (or jeans)of my mother and sisters. (I took it up again about a year and a half ago.) My time was not great--2 hours, 40 minutes--but I am still shocked that I finished. My running partner and I entered another 1/2 marathon in Oct., and we ran only about 6 miles and walked the rest. This time we pushed ourselves/each other (and did better training).
                                                                                                                                                                                                                                                                                            When it was over, we celebrated with some bubbly and popcorn as we laughed at her 14-year-old's saucer eyes and gaping eyes: he couldn't believe we finished, either.

                                                                                                                                                                                                                                                                                            Then I came home and made more stuffed eggs and didn't feel even a smidge of guilt for eating four halves!

                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                              I'm 49, and have been a runner since 1982!!! Not sure how old you are, but still a 2:40 time is amazing and respectable!! I've only run one half. I really enjoy 5K's and I just found two in the next week on Christmas and New Year's Eve that I think I'll do.

                                                                                                                                                                                                                                                                                          2. re: nomadchowwoman

                                                                                                                                                                                                                                                                                            those eggs look great---thanks for highlighting the recipe!

                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                              They really are, CM. The crumbs really jazz them up. If you make them, don't add the lemon zest to the crumbs 'til after you toast them. I had to throw away the first batch of crumbs. Burnt lemon zest is vile.

                                                                                                                                                                                                                                                                                            2. re: nomadchowwoman

                                                                                                                                                                                                                                                                                              No apologies needed for a long post with such delicious reading! It all sounds wonderful.

                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                OMG, ncw, what a WONDERFUL repast you've put out for your guests these past few days - lucky them!

                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                  WOW NCW, i'm coming right over, i'm sure you won't notice me amongst all the others.... i'll take your scared guest's share of the duck fat taters....

                                                                                                                                                                                                                                                                                                  good for you for running the half marathon, so you can also feel virtuous about all that wonderful food you're preparing!

                                                                                                                                                                                                                                                                                                  that lemon pie looks scrumptious.

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    The lemon tart was beautiful looking, but I found it really too sweet. I'd cut the sugar next time, but I'm always wary of playing around w/proportions in curd.

                                                                                                                                                                                                                                                                                                    OMG, the potatoes were delicious: I made a sort of fake Pommes Anna. I heated a film of duck fat in a heavy skillet on the top of the stove, then layered slices of yukon golds and drizzled more duck fat over the top. Once a nice brown crust had formed on the bottom, I transferred the skillet to a 400 oven and let the taters finish in the oven, giving them a few hard presses with a spatula. We could have easily eaten double the amount (but it's probably best that we didn't).

                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                      eh, you'll run it off!
                                                                                                                                                                                                                                                                                                      those potatoes sound sinful and i want them. how long will it take you to run them over to SF?

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        I wish I could, mc. I'd love to share duck taters with you. Consider a big skilletful your virtual holiday gift.

                                                                                                                                                                                                                                                                                                  2. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                    Wow, all that fabulous eating and a half marathon too??? You should be bursting with pride over both, congratulations!

                                                                                                                                                                                                                                                                                                  3. Tonight I had a big hunk of beautiful salmon that I cooked in the oven with white wine, garlic, s&p, baby bella mushrooms, fresh dill, capers and a little butter. Put it on top of some wild rice.

                                                                                                                                                                                                                                                                                                    The other piece of the salmon will be gravlax and it is in the fridge being turned on a regular basis.

                                                                                                                                                                                                                                                                                                    1. So much amazing cooking going on here, I can't even begin to comment on it all. Wow.

                                                                                                                                                                                                                                                                                                      Slowly getting back to cooking after a week and a half of holiday parties, happy hours, dinner parties, and more. Not that I'm complaining.

                                                                                                                                                                                                                                                                                                      Tonight we had caldo verde (a recipe I've been jonesin' to make for a few months now). It was very good and well worth the effort of making kale chiffonade. On the side, I made a simple braised vegetable dish we really enjoyed: thinly sliced onion, wedges of fennel, carrots cut on the bias, and a few cloves of smashed garlic. The vegetables were lightly browned and then braised in a sauce of chicken broth, white wine, butter, dried sage, hot pepper flake, honey, and a splash of so sauce. We enjoyed it over steamed jasmine rice with some chopped fennel fronds for garnish.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        "so sauce" = "soy sauce"

                                                                                                                                                                                                                                                                                                        :)

                                                                                                                                                                                                                                                                                                      2. Tonight it was BBQ chicken wings using the last of the wings left from the catering last week....into the crockpot they went with my molasses sauce drizzled over all and simmered for three hours...wow! they were finger licking good! (lol). Mac & cheese, corn kernels and a garden salad accompanied. Dessert was vanilla ice cream with homemade caramel sauce and sliced apples stirred in as it came off the stove.

                                                                                                                                                                                                                                                                                                        1. We've been so busy, it seems I haven't had the time or energy to cook much lately. 3 nights ago was frozen pizza, 2 nights ago was overpriced restaurant Italian and last night was an Ethiopian restaurant.

                                                                                                                                                                                                                                                                                                          Company's coming tonight to watch movies and make Christmassy cranberry strings. We were thinking we'd do sort of an appetizer tray. Bread, crackers, cheese, smoked salmon (although since the company's vegetarian and the boyfriend's fish-phobic, I will probably be eating that on my own), homemade salt-cured olives (just took them out of their salt last night!), hummus, veggies of some sort... perhaps some deviled eggs? Washed down with wine and homemade eggnog. Haven't worked it all out just yet, but that's the general idea.

                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                            Brisket, latkes and salad. HAPPY HANUKKAH!

                                                                                                                                                                                                                                                                                                            1. re: Rheta

                                                                                                                                                                                                                                                                                                              Yes, a very Happy Hanukkah: yum.

                                                                                                                                                                                                                                                                                                          2. Harm Choy Tong.
                                                                                                                                                                                                                                                                                                            Nice big pot of it, enough for several meals.
                                                                                                                                                                                                                                                                                                            Made this one w/ pork spare ribs (cut against the bone Chinese style) and sliced pork belly.

                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: huiray

                                                                                                                                                                                                                                                                                                              Photo.

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              1. re: huiray

                                                                                                                                                                                                                                                                                                                Yum......

                                                                                                                                                                                                                                                                                                            2. Crockpot posole (I know, I know, but I had JUST enough dried hominy and the stupid little bag kept falling on my head from the stuffed cupboard!), with avocado atop.

                                                                                                                                                                                                                                                                                                              That's it, though, I'm through for the week. Operation Eaten Out of House and Home starts in earnest with tomorrow's lunch..What's for dinner? Better be LEFTOVERS!

                                                                                                                                                                                                                                                                                                              1. It's been a while since I've posted. The run-up to the holidays seems to have been particularly grueling this year, not least because of the post-surgical surprise that I had lost my ability to taste food. Losing the sensation of taste was so gradual that I had not realized that my boredom with eating stemmed less from the bland diet of mush I had become accustomed to than the fact that I couldn't taste my mush.

                                                                                                                                                                                                                                                                                                                Luckily now as time slows down in its icy holiday, I am regaining the ability to taste and eat a normal diet. My palate made its debut at my annual Christmas cocktail party this Saturday where guests were treated to beet-pickled deviled eggs, Sriracha cheese filled cherry tomatoes, vindaloo roasted duck with tamarind chutney in cumin crepes, Aleppan kibbeh, bacon potato croquettes with mornay centers, and crab rangoon. Lots of strong flavors that were easy for me to pick out (except for the crab rangoon, though others told me they tasted like besotted memories of Trader Vic's). Drinks were equally strong: gin with Thai basil and peppercorn soda and bourbon mixed with Jamaican-spiced ginger soda.

                                                                                                                                                                                                                                                                                                                Sadly epic amounts of work and pre-party cooking apparently wore me down because I woke up with a horrible cold the next day and, yet again, lost my ability to taste thanks to congestion. So dinner for the past two days has been a spicy chipotle chowder made with the leftover mornay sauce from the party with corn, cilantro chutney and chicken broth.

                                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                                  I hope things improve, JungMannn!

                                                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                                                    JungMann: Sorry about the taste buds. I had that happen after a particularly bad respirartory flu thingie and it was incredibly upsetting.

                                                                                                                                                                                                                                                                                                                    Bravo on the party! It sounds fantastic. I wish my friends could cook like that but alas it is usually left up to me to do the heavy lifting, as it were. Get well and enjoy the rest of the Hols!

                                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                                      JM that is intense. You're like that chef, Grant Achatz, that lost his ability to taste due to cancer - thank god it's only temporary.

                                                                                                                                                                                                                                                                                                                      your menu sounds absolutely fantastic. "besotted memories of Trader Vic's".... are there any other kind?
                                                                                                                                                                                                                                                                                                                      that duck!! and what kind of cheese was in the stuffed tomatoes?

                                                                                                                                                                                                                                                                                                                      take it easy so you don't do any permanent damage, young man! take care of yourself and come back to us with your usual vengeance.

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                        Today I roasted a whole chicken in my dutch over with carrots and potatos. This is my first time doing a whole chicken in the DO. I have only had the DO for about a month, and previously only braised chicken thighs. I rubbed it with a paste of chili powder, brown sugar, soy, and a little orange juice. The first time I pulled it out, it was quite done (cooking at around 420). I have asked for a meat thermometer for Christmas to avoid some occurences in the future!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          Grant Achatz came immediately to mind when the paresthesia began manifesting itself. In the scheme of things I'm just a tinkerer, while Chef Achatz is a envisioner. Temporarily losing my sense of taste has been a slight nuisance and, on the upside, an excuse to go on a temporary diet. I cannot imagine how I would react had I Chef Achatz's talent and passion for food.

                                                                                                                                                                                                                                                                                                                          With respect to the tomatoes, they were no Alinea-style recipe. I had meant to stuff them with pimento cheese, but when I got home I realized I had no peppers. So instead I took my normal base of shredded cheddar, mayo, Worcestershire and garlic powder and squirted in a healthy dose of Sriracha in lieu of the peppers, subbed scallions for grated onion and added pimenton for a little smoke. Easy peasy. It was more work cutting the bottoms of the tomatoes so they would stand than to blitz the Sriracha cheese in my food processor. The duck, however, was a little more work since it took quite some time to make the cumin crepes and get the skin on the bird really crisp. I'll have to work on my technique as I can see this being a nice addition to my cocktail party repertoire.

                                                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                                                            "cocktail party repertoire"... she muses as she plots how to move to New York, become an indispensable friend to JM, and be invited to every future fete he throws....

                                                                                                                                                                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                                                                                                                                                                          So sorry about the tastebud problems and I hope your normal tasting ability returns, JM. Your spicy rendtitions have been missed!
                                                                                                                                                                                                                                                                                                                          Ditto on Mann, that duck! And the drinks. The gin w/Thai basil and peppercorn soda! Did you make the soda?

                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                            The doctors are confident my sense of taste will return. In the interim, dining with a blinded palate, as it were, has given me a new perspective on eating and made me appreciate much more the fine social aspects that make for an enjoyable meal.

                                                                                                                                                                                                                                                                                                                            As for the soda, I had been experimenting with making flavored syrups to use with the Sodastream and Thai basil and peppercorn was one of the hits this summer. For a virgin, or at least a virginity ring-clad beverage, I omit the gin but mix Angostura into the syrup. Very refreshing after a heavy meal.

                                                                                                                                                                                                                                                                                                                          2. re: JungMann

                                                                                                                                                                                                                                                                                                                            So sorry you've lost your sense of taste again so soon after regaining it, JM - I hope the cold is very very temporary and your palate is once again regaled with taste sensations!

                                                                                                                                                                                                                                                                                                                          3. Penne with alfredo sauce & oven roasted veggies (yellow squash, zucchini, carrots, broccoli, grape tomatoes, scallions, lots of garlic) and a garden salad for me and pan seared beef liver with onions & gravy, mashed potatoes, and steamed broccoli for the boyfriend. Triple chocolate ice cream for dessert.

                                                                                                                                                                                                                                                                                                                            1. This was supposed to be a simple and cheap meal of mackerel and cous cous - but the fishmonger had none - so it;s now a simple and not cheap meal of sea bass and couscous.

                                                                                                                                                                                                                                                                                                                              Fish gets a few minutes marinade in olive oil, lime juice and zest and then goes under the grill. Meanwhile, onions get softened in a pan in an oil/harissa mix and are then stirred into the couscous. Vegetable stock goes on for a few minutes and then spring onions, chopped coriander and more lime juice go in.

                                                                                                                                                                                                                                                                                                                              And, erm, that's it. There'll be some bits of salady stuff on the plate as well - whatever I can find lurking in the fridge - as I can't be arsed going out again to buy fresh. So there!!

                                                                                                                                                                                                                                                                                                                              1. Pork tacos with pinto beans. I cooked a boned pork shoulder in a mixture of ancho chilles, guajillo chiles, chiles in adobo, onion, garlic, honey, cider vinegar, oregano, and chicken stock with a cinnamon stick and a couple of bay leaves tossed in. I pulled it and now it is "browning" to become more carnitas like. The tacos will be on corn tortillas with queso fresco, mango, cilantro, and avocado. Pintos will be mashed to make fake refried beans.

                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                1. re: suburban_mom

                                                                                                                                                                                                                                                                                                                                  that pork sounds AMAZING.

                                                                                                                                                                                                                                                                                                                                  1. re: suburban_mom

                                                                                                                                                                                                                                                                                                                                    I like to do pseudo carnitas with pulled pork as well. Great stuff

                                                                                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                      i've got a big potful of shredded pork that was crock-potted with a ton of greens, and i'm going to repurpose it tonight into tacos and/or KOREAN tacos, using kimchi that needs to be used up. let's see how this experiment turns out.....

                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                        Sounds great. I love repurposing food into new meals

                                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                          thanks! ended up going in a different direction - had mexican for lunch, so I went full-on asian - posted below.

                                                                                                                                                                                                                                                                                                                                  2. Fresh pork tamales from Carniceria Guanajuato III. They were wrapped in banana leaf then aluminum foil. Very good taste. Lots of latino customers taking out stuff from this stall in the supermercado.

                                                                                                                                                                                                                                                                                                                                    Spanish almost required in this place. Clientele I would say is 95++% Hispanic. Enormous meat counter (maybe 60 feet in length or so) stuffed with ginormous amounts of meats, limited fish - fast turnover (therefore fresh) and cheap. I almost always have to depend on the kindness of strangers in here to intercede on my behalf with translations into English for me, or translations into Spanish for the servers/attendants. :-)
                                                                                                                                                                                                                                                                                                                                    http://maps.google.com/maps/place?cid...

                                                                                                                                                                                                                                                                                                                                    Augmented the tamales with freshly (in-store) made Vietnamese dumplings - spicy barbequed pork strip and spiced dried prawns in a slightly chewy tapioca-flour type wrapper, w/ pickled scallions scattered over them, and a fish-sauce dip. From a Viet grocery down the road from the supermercado, these were put out as I walked in the door.

                                                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: huiray

                                                                                                                                                                                                                                                                                                                                      Wow huiray, you have a high tolerance for cross-cultural meals. Both those dishes sound wonderful, I'm too much of a purist to imagine them in the same dinner!

                                                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                        :-)

                                                                                                                                                                                                                                                                                                                                        Yes, I often mix-n-match.

                                                                                                                                                                                                                                                                                                                                    2. Northern Chinese style guota doufu (floured, egged, fried on one side, scallions and ginger put on the other, fried again, chicken stock over and boiled dry), you fan (first had it in Taipei, garlic cooked lightly in some oil, rice added, chicken stock instead of water), and some cabbage stirfried with hot dried chilis.

                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                                                                                        I want to have dinner at your house tonight. That sounds just perfect!

                                                                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                                                                          Sounds lovely. Pictures please?

                                                                                                                                                                                                                                                                                                                                          1. re: huiray

                                                                                                                                                                                                                                                                                                                                            Next time! All gone.

                                                                                                                                                                                                                                                                                                                                        2. In the middle of the season of overindulgence, I crave some simple green meals. Mr. NS called from the store and I requested ingredients for a main dish salad, which he decided to throw together. An early dinner of scallops and shrimp sauteed with shallots, and tossed warm with greens and oranges. Exactly what I needed!

                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                            Simple & delicious :-)

                                                                                                                                                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                              that sounds refreshing and super tasty.

                                                                                                                                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                What huiray said - simple and delicious! Just lovely. And one I *might* just copy for tonight's dinner, since tomorrow will be out for the beau's birthday dinner. :-)

                                                                                                                                                                                                                                                                                                                                                My dinner last night was cream cheese scrambled eggs and toast. Quick, easy clean-up, and gave me time to get prepped for Top Chef last night. :-)

                                                                                                                                                                                                                                                                                                                                              2. Pork chops, potatoes, carrots, spinach, apple sauce.

                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                                                  Classic.

                                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                                    Did my mom drop by to cook for you?

                                                                                                                                                                                                                                                                                                                                                  2. We've been invited to our friends' place along with another couple for an early 'xmas' dinner -- turkey, mashed potatoes, something else i forgot (probably stuffing) -- as most folks will be heading to their respective families tomorrow.

                                                                                                                                                                                                                                                                                                                                                    I will bring a large mixed salad with bitter greens, other assorted lettuces, pomegranate seeds, shaved fennel, toasted walnuts, grape tomatoes, maybe some blue cheese -- dressed with a walnut oil/walnut mustard/champagne vinaigrette.

                                                                                                                                                                                                                                                                                                                                                    A very special mushroom dessert is planned for later in the eve. Should be fun '-D

                                                                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                      "very special mushroom dessert"?? you can't just let that drop and not elaborate! explanation, s'il te plait?

                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                        You're gonna do 'shrooms for dessert, lingua? ;-)

                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                          Yes. A very special 'shroom dessert. Festive spirits and all '-)

                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                            And lots and lots of sparkly lights, I'm sure. ;-)

                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                              No, no, no.

                                                                                                                                                                                                                                                                                                                                                              You cannot just float that one past us and expect to get away without giving up details. It is neither in the spirit of the season or the spirit of WFD.

                                                                                                                                                                                                                                                                                                                                                              These are not, ahem, mushrooms of a certain magic quality, perchance?

                                                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                They're quite magical, Harters. Quite.

                                                                                                                                                                                                                                                                                                                                                                The recipe is rather easy: dry shrooms, grind up to a palatable size, eat (with a good swig of your choice of juice. cranberry does nicely).

                                                                                                                                                                                                                                                                                                                                                                A teaspoon generally will make for plenty merriness, whereas anything else might make you see Santa Claus and his reindeer. Which would be 2 days too early :-D

                                                                                                                                                                                                                                                                                                                                                                That's about as OT as I may be allowed to go here.

                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                  Good dessert. LOL.

                                                                                                                                                                                                                                                                                                                                                                  I like the idea of cranberry juice - mucho festive.

                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                    Ah lingua, you make my holiday parties seem so dull!

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                      oh god i'm retarded. and JEALOUS!

                                                                                                                                                                                                                                                                                                                                                            2. Currently preparing the stock for Penang Har Mee for tonight...
                                                                                                                                                                                                                                                                                                                                                              :-)

                                                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: huiray

                                                                                                                                                                                                                                                                                                                                                                Pics of the stock simmering away; some of the stuff ready for assembly, bowl of noodles & soup & fixings.

                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                1. re: huiray

                                                                                                                                                                                                                                                                                                                                                                  Looks good!

                                                                                                                                                                                                                                                                                                                                                                  1. re: RUK

                                                                                                                                                                                                                                                                                                                                                                    Thanks. :-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: RUK

                                                                                                                                                                                                                                                                                                                                                                      Lunch today, with a more carefully assembled bowl of stuff from the leftovers + freshly blanched water cress.
                                                                                                                                                                                                                                                                                                                                                                      p.s. I used sambal terasi and shrimp paste in soybean oil as well in the soup stock this time.

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                      1. re: huiray

                                                                                                                                                                                                                                                                                                                                                                        huiray - your bowl of noodles' so perfect, the picture looked like it was photoshopped :-D

                                                                                                                                                                                                                                                                                                                                                                        1. re: klyeoh

                                                                                                                                                                                                                                                                                                                                                                          Heh. Thanks. No, no, the bowl of har mee was real enough. :-) I *did* take much more care in putting the lunch bowl together as compared with the previous night's bowl of soup which *was* sort of chucked together.

                                                                                                                                                                                                                                                                                                                                                                          The blue-rimmed white bowl also helped in the lighting and color balance, plus natural light. The pyrex bowl of the previous night was not a good partner in the picture balance.

                                                                                                                                                                                                                                                                                                                                                                2. Dinner last night was a roasted chicken seasoned with a salt free 16 herb seasoning blend, seasoning salt & pepper and cooked until crispy & delicious. Sides were rice pilaf and french style green beans.

                                                                                                                                                                                                                                                                                                                                                                  Tonight the bf is having leftovers of the roast chicken; alongside will be a pouch of steamable mixed veggies & pasta thingies. For myself, I'll be having a couple of those chicken & apple sausages, pan seared & served on buns with spicy mustard. A side of potato chips and a small bowl of ice cream for dessert. I know it's not the most balanced meal but dang! It's the holidays!!!

                                                                                                                                                                                                                                                                                                                                                                  1. Almond roca, sugar cookies, gingerbread, onion marmalade, tamales, bananas foster and bread?

                                                                                                                                                                                                                                                                                                                                                                    It seems that in all of my grocery shopping for the ingredients to make the above I forgot to get something for dinner. :)

                                                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                      That's hysterical. I'm on my own tonight, and looking at a similar array. Probably wouldn't have admitted it, but you opened the door.

                                                                                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                                        Hey! I found a couple of extra bottles of wine (I forgot that I bought them for the man's birthday a few weeks ago and then he ended up with a cold and didn't feel like drinking with dinner.)

                                                                                                                                                                                                                                                                                                                                                                        If we drink those the rest really won't matter!

                                                                                                                                                                                                                                                                                                                                                                        Isn't it funny how distracting cooking for the holidays is even though we all cook all the time anyhow?

                                                                                                                                                                                                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                        ONION marmalade - you're covered on veg!

                                                                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                          I had cheese and crackers last night for dinner. :-)

                                                                                                                                                                                                                                                                                                                                                                        2. Having sampled it at Ranch 99 market a few weeks ago, dinner was doctored up instant Crystal Noodle Soup, Spicy Sesame Flavor. Crisped-up the leftover pulled pork with greens from last weekend, added that, a poached egg, scallions, cilantro, a healthy dollop of gochujang, and roasted nori strips (which i forgot to add before i took the pic) and some kimchi on the side. Fabulously satisfying.

                                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                                           
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                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                            This looks great maria! These spicy Asian dishes are so appealing to me now. Maybe I've finally overindulged in Italian!

                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                              Agree! That looks wonderful. I so crave asian food right now, but [sigh] it will be at least a week before I've even a chance of some (well except for the spring rolls I ordered for Christmas Eve from the Vietnamese woman who owns a shop next door to where I get my hair cut; those will have to satisfy that jones for the time being.)

                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                You people out west are lucky to have places like Ranch 99.

                                                                                                                                                                                                                                                                                                                                                                                Food looks terrific

                                                                                                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                                                  I drive 120 r/t to the 99 Ranch Market that is in Plano, TX. It is worth the drive!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Barbara76137

                                                                                                                                                                                                                                                                                                                                                                                    I guess so

                                                                                                                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                  Looks good. :-)

                                                                                                                                                                                                                                                                                                                                                                                  I imagine you use various types of these "instant ramen/noodles in a package" and doctor them up fairly regularly? If so what's your favorite type, if any?

                                                                                                                                                                                                                                                                                                                                                                                  Have you seen this thread? http://chowhound.chow.com/topics/800018

                                                                                                                                                                                                                                                                                                                                                                                  1. re: huiray

                                                                                                                                                                                                                                                                                                                                                                                    scubadoo - you can do it with any instant ramen cup-a-soup type thing... just get creative with the doctoring up.

                                                                                                                                                                                                                                                                                                                                                                                    and huiray no, that was my first time. i was inspired by Ina (inaplasticcup, no longer posting here) who does it all the time. she did tell me there are so many different types and some are very good. going to the ranch 99 is great because on Sundays you can go sample. thanks for the link, i'm going to branch out and try other noodle bowls!

                                                                                                                                                                                                                                                                                                                                                                                    edited to add: hah - Ina actually posted on that thread you linked - i need to try it with ramen.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/586820

                                                                                                                                                                                                                                                                                                                                                                                      Enjoy. :-)

                                                                                                                                                                                                                                                                                                                                                                                      1. re: huiray

                                                                                                                                                                                                                                                                                                                                                                                        thanks!

                                                                                                                                                                                                                                                                                                                                                                                3. We're just about to declare the festive season well and truly open at Harters Hall.

                                                                                                                                                                                                                                                                                                                                                                                  We made an early visit to the supermarket for all the perishable stuff (tomorrow it will be like World War 3 has broken out and best to avoid). Afterwards we took ourselves off to the cafe in the village for the "full English" breakfast - a bargain at £3.90, involving bacon, sausage, black pudding, mushrooms, tomatoes, fried egg, baked beans and toast. Means we probably won't want lunch

                                                                                                                                                                                                                                                                                                                                                                                  Dinner - a simple affair. Some breaded prawns (bought) and olives to nibble at while we cook rump steak, saute potatoes and green beans. Followed by cheese - we've three local ones - two from the next county, one from this. We normally serve one at a time, rather than the selection, so we can match the accompaniments better. I think I fancy the blue Lancashire - bread, nuts and sultanas alongside.

                                                                                                                                                                                                                                                                                                                                                                                  Let the feasting commence!

                                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                    I have fond (?) memories of a Christmas Eve venture into a supermarket in the early 90's when I lived in Britain -- my first year there, with my family about to arrive for a Christmas visit. There was gridlock of the shopping carts, people were passing produce across carts to one another ("can you pass me a bag of brussels sprouts, love?") and I first heard the expression "bun fight". Everyone was remarkably cheerful. Good times! I believe we had roast beef for Christmas dinner and roast pork for Boxing Day.

                                                                                                                                                                                                                                                                                                                                                                                    Happy Christmas, Harters, and a Merry Christmas to all!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                      your brekkie is killing me.....

                                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                        I thought if WWIII had broken out, you'd only have time to brew a pot of tea, but not to drink it!

                                                                                                                                                                                                                                                                                                                                                                                      2. Goodness. I'm still full from two days of eating in NYC and a lovely turkey dinner last night....

                                                                                                                                                                                                                                                                                                                                                                                        Wegmans was a freaking zoo yesterday, so I'm hoping the scene's a bit more chilled out today.

                                                                                                                                                                                                                                                                                                                                                                                        Dinner tonight: the ever-so-popular chicken piccata, likely just with a salad on the side (if I want to fit into that Santa costume tomorrow and not actually *look* like jolly ol' fat Santa himself).

                                                                                                                                                                                                                                                                                                                                                                                        We'll likely pick up some seafood for xmas eve -- maybe a few scallops, some shrimp, some crab, some lobster salad.... it's going to be another light (and easy) dinner, as I have a gig later in the evening. My man promised to make Black Bottom Chocolate Pie for the holiday weekend -- a special request by yours truly as well as our turkey hosts from last night who will come by and share a slice or two mañana.

                                                                                                                                                                                                                                                                                                                                                                                        Xmas day plans are for duck breast, scalloped potatoes, and green beans. And more chocolate pie. Oh, my.

                                                                                                                                                                                                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                          I had to Google the Pie - it looks seriously decadent. I mean....seriously decadent.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                            It is ridiculously delicious, and I don't tend to get too excited about sweets/dessert. The filling is like a rich, almost mousse-y chocolate custard, and the crust has just enough salt to make it work. Chocolatey to the max.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                              I don't eat too many desserts. Partly I think due to my early years being postwar when we still had food rationing in the UK (sugar was the last thing to become unrationed, I think) and, of course, my mum's home cooking skills being learned in that period. I'm even more careful in recent times as I have Type 2 diabetes. However, when I do have a dessert I want it supremely rich and gooey.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                                i too am not a sweets person, but now i must have that recipe. pretty please.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                  alore:

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

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                                    grazie!

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                                      hey, one question, what are considered chocolate wafer cookies, for the crust? those waffled, cream-filled things? is that what you use? or can it be any chocolate cookie? i would think Oreos would work...

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                        the brand my man gets is famous chocolate wafers. they are just thin & dark chocolate wafers.

                                                                                                                                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                                lobster salad and chocolate pie makes me drooly...

                                                                                                                                                                                                                                                                                                                                                                                              3. Chickpeas with Turmeric from The New Book of Middle Eastern Food by Claudia Roden p. 332.

                                                                                                                                                                                                                                                                                                                                                                                                This recipe has several variations, but the basic recipe ingredients are onions, garlic & tumeric.

                                                                                                                                                                                                                                                                                                                                                                                                At first the onion overwhelmed the dish, but I cooked a bit longer as I had extra juice from pressure-cooking the dried chickpeas. One of the variations was to add the juice of 1 lemon which I did. A Meyer lemon.

                                                                                                                                                                                                                                                                                                                                                                                                One basic recipe variation uses crushed saffron threads or powder instead of the turmeric, which I will make the next time I pressure cook some chickpeas. The extra chickpeas I had this time was used for hummus.

                                                                                                                                                                                                                                                                                                                                                                                                1. Dinner tonight will be tapas with sangria to wash it down. The beau's birthday celebration at my favorite restaurant - how sweet is *that*? :-) (But I'll get to give my favorite waitstaff their Christmas bonus tip as well!)

                                                                                                                                                                                                                                                                                                                                                                                                  So whatever it is for dinner - it'll be good. Dessert? Well, let's not go there, 'kay? ;-)

                                                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                                    'kay.

                                                                                                                                                                                                                                                                                                                                                                                                    Enjoy.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                                      enjoy it all Linda, and happy birthday to the beau.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen