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What Did You Cook Today? Part 2

kattyeyes Dec 12, 2011 04:32 AM

The fun and photos continue from here http://chowhound.chow.com/topics/811917 to here! I'll get us started this time with last night's feast--new idea for me--beer-braised chicken with coarse-ground mustard mashed red potatoes. Damn, Abita's pecan harvest beer makes a FINE gravy! And how did I hit enter without the pic...brb! Meantime, what did YOU cook today?

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  1. kattyeyes RE: kattyeyes Dec 12, 2011 04:35 AM

    Oh, and the beer braise was a complete "plan B" with BACON!!! And for those of you who know my "family secret," you BET those carrots are crinkle cut! ;)

    1 Reply
    1. re: kattyeyes
      inaplasticcup RE: kattyeyes Mar 12, 2012 08:38 AM

      This also - DELICIOUS. LOL @ the crinkle cut carrots. :)

    2. r
      RedTop RE: kattyeyes Dec 12, 2011 05:00 AM

      Powered by a couple of tasty Martinis, I rummaged around our pantry and 'fridge to come up with what I'll call a Bread And Beef Casserole. Browned up some ground beef, adding condensed Golden Mushroom soup to the mix at the end. Mixed up some Jiffy Mix as the platform for the beef. Stabilized the Jiffy Mix in the oven for about 12 minutes, then added the beef and topped the invention with sharp Cheddar and Mozz. This is how it turned out. Tasty and filling!

      1 Reply
      1. re: RedTop
        inaplasticcup RE: RedTop Mar 12, 2012 08:39 AM

        It's a cold day where I am. This sounds perfect for today.

      2. kattyeyes RE: kattyeyes Dec 15, 2011 06:07 AM

        Candied bacon, sizzle, sizzle, NOM NOM NOM!

        8 Replies
        1. re: kattyeyes
          inaplasticcup RE: kattyeyes Mar 12, 2012 08:39 AM

          Just the bacon, or some sugar/brown sugar as well?

          1. re: inaplasticcup
            kattyeyes RE: inaplasticcup Mar 12, 2012 09:02 AM

            I dredge in brown sugar first. You can add white pepper/black pepper whatever else if you wish, but I just like the SUGAH!

            1. re: kattyeyes
              inaplasticcup RE: kattyeyes Mar 12, 2012 09:04 AM

              I'm afraid my family would become addicted if I ever start them on that crack.

          2. re: kattyeyes
            mariacarmen RE: kattyeyes Mar 12, 2012 12:26 PM

            oh man that looks good katty!! whenever i see canadian bacon here it's the round stuff, and with almost no fat! phooey on that.

            1. re: mariacarmen
              kattyeyes RE: mariacarmen Mar 12, 2012 12:55 PM

              OOPS, both you and nomadchowwoman--your eyes are playin' tricks on you--that's Vermont bacon CANDIED...not Canadian. ;) I am all about original, fatty bacon! And this stuff from VT is deee-lish, deee-lightful!

              1. re: kattyeyes
                mariacarmen RE: kattyeyes Mar 12, 2012 12:56 PM

                ohhhhhhhhhhhhhh! got it. looks it!

            2. re: kattyeyes
              nomadchowwoman RE: kattyeyes Mar 12, 2012 12:30 PM

              Totally missed that that was Canadian bacon, ke. Looks so much better than the round stuff to which mc refers!

              Now that changes things--b/c canadian bacon is good for us, right?

              Nom nom indeed. : )

              1. re: nomadchowwoman
                kattyeyes RE: nomadchowwoman Mar 12, 2012 12:56 PM

                See above. I'm not much a fan of the round stuff--unless it's pancetta, and that's another story!

            3. inaplasticcup RE: kattyeyes Mar 12, 2012 08:48 AM

              Ok. So not exactly today, but a couple of choice meals from the past couple of weeks.

              1) Pho tai (rare beef pho)
              2) A spicy poke rice bowl with the addition of fresh uni from the farmers market

              I love uni. So much. :)

              14 Replies
              1. re: inaplasticcup
                kattyeyes RE: inaplasticcup Mar 12, 2012 09:06 AM

                Ah, yer killin' me! Pho tai is my fave pho. I always go out for it, however--have never made it at home as I have it in my head it would be a pain-in-the-ass endeavor. If it's not, tell me where I can find your recipe, please! Or if it's in a place you can't mention here, please message me. My addy is in my profile. Many thank yous! :) Oh, and as a bonus, you can have my portion of the uni. HA HA!

                1. re: kattyeyes
                  inaplasticcup RE: kattyeyes Mar 12, 2012 09:10 AM

                  Deal. I will keep that extra uni serving for myself!

                  Here's a cut and paste job from a little cookalong dealie I did over on G+ about a week ago. Made quite a few posts about the process, so I'll message those to you. :)


                  And now for the broth recipe...

                  PHO is basically prepared in three parts:

                  1) Preparation of the broth.
                  2) Preparation of the protein. (Which, depending on the type of pho, may also be partially handled in the first part.)
                  3) Preparation of the accompaniments and noodles.

                  The most time consuming part of the process is making a good broth. Traditionally, pho broth is made with roasted bone stock, which is simmered for hours before seasoning. But for this first Cookalong go around, I decided to take a happy medium approach between old school roasted bone stock and just using canned stock, by starting off with a quick chicken stock made of bone-in, skin-on chicken, (enhanced by a few of the rare beef steak trimmings) which still results in a flavorful and full-bodied stock to use as a base for the broth.

                  And don’t let anyone tell you it’s not “authentic” or that it’s “never” done this way. Of course it’s done this way by home cooks everywhere. We adapt to use what works or what’s available, and there is certainly nothing inauthentic about using chicken stock in Vietnamese cuisine. Hell, my mom makes it with pork bones if that’s what she’s got handy.

                  And because I wanted to take a slightly quicker approach, I chose to make pho tai, or rare beef pho, because it doesn’t involve the slow (and LONG) cooking process of using flank, tripe, or oxtail, all cuts of meat typically found in various styles of beef pho.

                  (Slightly Faster Than Your Average)
                  PHO BROTH RECIPE
                  Serves 4

                  This part of the process takes about 2 hours total, but most of it is just wait time - waiting while the stock is simmering, and waiting while the aromatics roast. But the good news is they can be done simultaneously. :)

                  - 16 cups cold water
                  - 2.5 to 3 pounds bone-in, skin-on chicken (thighs or backs are good), rinsed
                  - 1 whole large white or yellow onion, UNpeeled, cut in half
                  - 1 whole head of garlic intact
                  - 1 4-inch segment of fresh ginger root
                  - 2 whole star anise
                  - 1 4-inch cinnamon stick
                  - ¼ cup fish sauce (I use Three Crabs or Tiparos)
                  - 1 Tablespoon sugar (plus more to adjust seasoning)
                  - 1 teaspoon kosher salt (plus more to adjust seasoning)

                  1) Put the chicken and 16 cups of water into a stock pot, uncovered on medium high heat and wait for the stock to come to a gentle boil. This should take 20 to 25 minutes. When the stock comes to a gentle boil, reduce the heat to low and let the stock simmer (you should see very little movement below the surface of the water) for 1 hour, uncovered.

                  2) While the stock is coming up to a boil, preheat your oven to 425F for at least 10 minutes, then place your onion, ginger, and garlic in a foil-lined oven safe dish, and roast for 40 minutes total. After 30 minutes, add in the star anise and cinnamon, and let them roast (or bloom) along with the other aromatics for 10 minutes. After the 40 minutes, remove all the aromatics from the oven and let them cool while you’re waiting for the stock to finish.

                  3) After the stock has simmered for 1 hour on low, remove the chicken from the stockpot, and pour the stock through a china cap or strainer into another large pot or mixing bowl (if you only have one pot that will fit all the liquid).I f the strainer is really porous, you might want to line it with a single layer of paper towel to get a cleaner broth. At this point, your 16 cups of water should have reduced to about 12 cups of stock.

                  4) Put the strained stock back into a clean stock pot and add all the roasted aromatics along with ¼ cup fish sauce, 1 Tablespoon sugar, and 1 teaspoon of kosher salt. Bring the now seasoned broth to a gentle boil on medium high heat (this shouldn’t take too long - maybe 5 to 7 minutes tops), and then reduce the heat to low and simmer for another 20 minutes or so. This is when your whole house starts smelling like a deliciously inviting bowl of pho...

                  5) At this point, you can adjust the seasoning. Maybe a little more salt if needed, probably a little more sugar - the onions aren’t that sweet this time of year - and maybe a dash more fish sauce if you want a little more umami to the broth. Remember that while you don’t want the broth to be salty, you do want to compensate for the fact that the noodles and the meat will dilute the salt levels ever so slightly. BUT, you also want to keep in mind that if you add sriracha and/or Hoisin, you’ll ratchet the saltiness back up a bit.

                  And make sure when you taste the broth to adjust seasoning that it’s lukewarm. It’s hard to detect the levels of seasoning when the broth is really hot.

                  1. re: inaplasticcup
                    nomadchowwoman RE: inaplasticcup Mar 12, 2012 09:25 AM

                    What cut of beef did you use in this pho, ina?

                    1. re: nomadchowwoman
                      inaplasticcup RE: nomadchowwoman Mar 12, 2012 09:39 AM

                      Sirloin. :)

                    2. re: inaplasticcup
                      kattyeyes RE: inaplasticcup Mar 12, 2012 09:41 AM

                      You rule! THANK YOU so much! And I love your thoughts on authenticity as well--agree 100 percent!

                      1. re: kattyeyes
                        nomadchowwoman RE: kattyeyes Mar 12, 2012 09:49 AM

                        +1. I've always been intimidated by pho, but this looks like something I may be able to manage.

                        1. re: nomadchowwoman
                          BananaBirkLarsen RE: nomadchowwoman Mar 12, 2012 01:43 PM

                          ++1 (or is it +2?) Pho always seemed like it took so much work that every time I considered a recipe, I decided I was better to just go out to one of the many excellent pho places nearby. But this looks particularly manageable if I use the turkey stock I have in my freezer as a base and just add the roasted aromatics. I foresee making pho in the near future, just as soon as I can get to the Asian market (which should be very soon as I just ran out of sriracha...)

                        2. re: kattyeyes
                          BabsW RE: kattyeyes Mar 13, 2012 06:03 PM


                          I so badly want to make this.

                        3. re: inaplasticcup
                          L.Nightshade RE: inaplasticcup Mar 12, 2012 04:30 PM

                          I've copied your recipe to my file, don't know when I'll get to it but it's great that I have it. Thanks for posting. Photos are beautiful, as always.

                          1. re: L.Nightshade
                            inaplasticcup RE: L.Nightshade Mar 12, 2012 07:58 PM

                            Thanks, LN! :)

                      2. re: inaplasticcup
                        nomadchowwoman RE: inaplasticcup Mar 12, 2012 09:10 AM

                        Wow. Gorgeous. Swooning . . .

                        1. re: nomadchowwoman
                          inaplasticcup RE: nomadchowwoman Mar 12, 2012 09:15 AM

                          Thanks, ncw! Belated Happy New Year! :D

                        2. re: inaplasticcup
                          mariacarmen RE: inaplasticcup Mar 12, 2012 12:37 PM

                          that poke bowl with uni - oh my.... it's just heavenly.

                          1. re: mariacarmen
                            inaplasticcup RE: mariacarmen Mar 12, 2012 07:57 PM

                            Glad you like, mc. :)))

                        3. inaplasticcup RE: kattyeyes Mar 12, 2012 08:22 PM

                          There's a simple and delicious dish in Vietnamese cuisine called Ga Hap, which is steamed chicken, served with nuoc cham (a fish sauce based sauce/dressing), some simple sweet and sour pickled vegetables, and steamed jasmine rice.

                          And that's what we wanted to eat tonight, only with crispy rather than steamed chicken skin, so I roasted the chicken instead, made a dressed up nuoc cham with added shallot, fresh chilies, finely julienned ginger (ginger is commonly served in the dipping sauce), lime zest, and chili garlic sauce.

                          On the side, other than the rice, quick pickled sweet and sour carrots and Daikon, and a salad of red cabbage, fresh mint and cilantro, fresh jalapeño, and green onion, lightly dressed with some more of that nuoc cham, and some extra lime juice and oil.

                          Hope y'all enjoyed your meals. :)

                          2 Replies
                          1. re: inaplasticcup
                            nomadchowwoman RE: inaplasticcup Mar 12, 2012 08:41 PM

                            Your photos are just stunning! As I'm sure the meal was.

                            1. re: nomadchowwoman
                              inaplasticcup RE: nomadchowwoman Mar 14, 2012 12:14 PM

                              Thanks, ncw. I'm so glad you like the pics!

                          2. kattyeyes RE: kattyeyes Mar 14, 2012 08:32 AM

                            Custard for my very favorite gelato--stracciatella! It all starts with a vanilla bean. And a kat in the kitchen. HA HA!

                            5 Replies
                            1. re: kattyeyes
                              inaplasticcup RE: kattyeyes Mar 14, 2012 12:14 PM

                              Mmmm. Share. :)

                              P.S. Just G+d you.

                              1. re: inaplasticcup
                                kattyeyes RE: inaplasticcup Mar 14, 2012 01:54 PM

                                I'm thinking of adding "rags" of bourbon salted caramel this time. It's not in the spin cycle yet, tho'! Decisions, decisions.

                                ETA: Just +1'd ya on the other playground as I actually show up there more often. HRS with a hat.

                                1. re: kattyeyes
                                  inaplasticcup RE: kattyeyes Mar 15, 2012 02:47 PM

                                  How'd that stracciatella turn out?

                                  1. re: inaplasticcup
                                    kattyeyes RE: inaplasticcup Mar 15, 2012 03:23 PM

                                    Oh, my! The bourbon caramel ribbon I was playing with this time just "washed" into the ice cream base as a whole...but the chocolate set up fine as usual. So it's a mildly boozy stracciatella with a whisper of caramel...not that there's anything wrong with that! Here are my goofy photos. Do you like my sweater?! :)

                                    1. re: kattyeyes
                                      inaplasticcup RE: kattyeyes Mar 15, 2012 03:53 PM

                                      Sounds yummy. And I LOVE the sweater!!! :P

                            2. inaplasticcup RE: kattyeyes Mar 14, 2012 12:17 PM

                              Does doctored ramen count?

                              1/2 Shin Ramyun Black, 1/2 Sapporo Ichiban, poached eggs, cilantro, green onion, a squeeze of lemon, a few turns of black pepper, and a couple of dollops of chili garlic for me and the Man for lunch.

                              The cucumber bahnchan - now that's made from scratch. ;)

                              5 Replies
                              1. re: inaplasticcup
                                mariacarmen RE: inaplasticcup Mar 14, 2012 12:22 PM

                                oh man does it count! you and eggs, you kill me! do you pickle the cuke the way you do carrots/daikon?

                                1. re: mariacarmen
                                  inaplasticcup RE: mariacarmen Mar 14, 2012 12:41 PM

                                  It's pretty similar, except it's also got garlic and gochoogahroo. :)

                                  1. re: inaplasticcup
                                    mariacarmen RE: inaplasticcup Mar 14, 2012 01:49 PM

                                    i saw your post on FB - thanks for that!

                                2. re: inaplasticcup
                                  kattyeyes RE: inaplasticcup Mar 14, 2012 01:55 PM

                                  You put "delight" in "doctored"--that's for damn sure! ;) I love an oozy egg. NOM!

                                  1. re: kattyeyes
                                    inaplasticcup RE: kattyeyes Mar 15, 2012 02:47 PM

                                    Oozy eggs is so delicious. :P

                                3. inaplasticcup RE: kattyeyes Mar 14, 2012 09:17 PM

                                  Dinner was a fridge cleanout meal of Schnitzel, Spaetzle, and Braised Red Cabbage using up the last third of that pork loin we bought two weeks ago and the last of that humongous head of red cabbage.

                                  I used panko on the schnitzel, and also some of the beurre blanc from a meal the Man made about 3 weeks ago on the spaetzle, and that was pretty tasty.

                                  A little splosh of spicy brown mustard for dipping the schnitzel was a great idea on the Man's part. And the braised cabbage was a delicious sweet/tart foil to the schnitzel and spaetzle in beurre blanc.

                                  2 Replies
                                  1. re: inaplasticcup
                                    mariacarmen RE: inaplasticcup Mar 14, 2012 11:08 PM

                                    so FRICKEN' YUMMY LOOKING! crispy crunchy butter goodness.

                                    1. re: mariacarmen
                                      kattyeyes RE: mariacarmen Mar 15, 2012 05:19 AM

                                      ^^What she said!^^

                                  2. inaplasticcup RE: kattyeyes Mar 21, 2012 01:19 PM

                                    Today was a slow cooking kid of day - chuck stew in one pot (and some skin-on White Rose mash), and Asian influenced stewed piggy trotters (soy, garlic, onion, ginger, rice wine, brown sugar) in another.

                                    Nice to get a jump on dinner because I have a buttload of laundry to do this afternoon. :P

                                    2 Replies
                                    1. re: inaplasticcup
                                      mariacarmen RE: inaplasticcup Mar 21, 2012 02:14 PM


                                      dammit! that's what i forgot to put in the pork shoulder marinade - rice wine! d'oh! tonight. it'll marinate another night, this time with the wine, for tomorrow's dinner.

                                      1. re: mariacarmen
                                        inaplasticcup RE: mariacarmen Mar 21, 2012 04:25 PM

                                        LOL. I used the rice wine because I still have tons of it left from that housewarming gift stash!

                                    2. mamachef RE: kattyeyes Mar 21, 2012 02:18 PM

                                      What did I cook today? Well, let's see. Dinner involves eggs, cheese and deli meat so I didn't want to blow my cholesterol up to heaven by having them for breakfast too. Set about making biscuits and gravy, said gravy being composed of Soyrizo. This was a furtive measure, as my daughter who is staying with me post-surgery HAAATES the stuff. Too bad, Sunshine - when you get up and cook, it's all about whatever YOU want, ok? Well, alongside a fruit salad, she gobbled it up without a word or a strange look. Clearly she only thinks she hates Soyrizo, because there was surely no mention of "what's this stuff?" YAY...(doing my little whitegirl cabbage patch...) She ate, and immediately took two more percocet and texted for about 7 and one half minutes before she was mouth-snoring on the couch. god I love that kid.
                                      So. Lunch was rolling around and I looked in the fridge for inspiration and found - TREASURE! A half-pot of Mornay sauce!! Added brie, chedddar and parmesan to it, boiled pasta shells, made breadcrumbs from English Muffin crumbs and butter (best recommend, btw) and voila. Macaroni and cheese that I gobbled and she said rivaled Stouffer's!! We ate it with a bowl of cold pickled beets that I made last week. Yummy.

                                      1 Reply
                                      1. re: mamachef
                                        mariacarmen RE: mamachef Mar 21, 2012 11:26 PM

                                        sounds like a winner of a cooking-and-spending-time-with-lovely-daughter day!

                                      2. r
                                        RedTop RE: kattyeyes Mar 22, 2012 05:24 AM

                                        84 degrees here yesterday so I fired up the Weber. Earliest start to grilling ever for me.

                                        Grilled hamburgers. Thick hamburgers seasoned (for the first time) with McCormick's GOURMET BURGER Seasoning. Was a miss on this seasoning--never again. But sure enjoyed the smoke of the grill.

                                        1 Reply
                                        1. re: RedTop
                                          inaplasticcup RE: RedTop Mar 22, 2012 08:17 AM

                                          So what was it about the McCormick's you didn't like?

                                        2. BananaBirkLarsen RE: kattyeyes Mar 24, 2012 03:19 PM

                                          I made hummus today, more or less using the America's Test Kitchen method. I had to fight with my blender a bit to get those chickpeas to blend smoothly, but it turned out super creamy in the end.

                                          I served it on very lightly toasted homemade sourdough for lunch, topped with a dab of tapenade made from my olives and a few slices of tomato. The tapenade, which was a bit bitter when I first made it, has really mellowed out after a few days in the fridge. Overall, a very satisfying lunch.

                                          5 Replies
                                          1. re: BananaBirkLarsen
                                            mariacarmen RE: BananaBirkLarsen Mar 25, 2012 11:15 AM

                                            that sounds so wonderful it inspired me to run to my kitchen and toast up some ciabatta and leftover sweet potato skordalia, with a little bit of thyme atop. Not exactly the same, but a close and good substitute!

                                            1. re: mariacarmen
                                              inaplasticcup RE: mariacarmen Mar 26, 2012 06:18 AM

                                              That skordalia looks so silky and velvety and delicious. :)

                                              1. re: mariacarmen
                                                BananaBirkLarsen RE: mariacarmen Mar 28, 2012 11:22 AM

                                                Ooh, this looks wonderful too! I think I have just been re-inspired to re-create my hummus and tapenade lunch today.

                                              2. re: BananaBirkLarsen
                                                inaplasticcup RE: BananaBirkLarsen Mar 26, 2012 06:17 AM

                                                Hummus and tapenade both sound really good. I haven't made hummus in a couple of months - think I'm due!

                                                What kinds of seasonings did you put in it, BBL?

                                                1. re: inaplasticcup
                                                  BananaBirkLarsen RE: inaplasticcup Mar 28, 2012 11:28 AM

                                                  I used fairly simple seasonings, this time. Cumin and coriander seed (freshly toasted and ground), some really stale cayenne that didn't do much good at all, and a pinch of the ground New Mexico chili I made with the chilies we picked up in Santa Fe over the holidays (some of the most potent chilies I've ever had). And meyer lemon juice, because that's what I had on hand.

                                              3. kattyeyes RE: kattyeyes Mar 25, 2012 04:41 PM

                                                Custard for matcha latte gelato--what I'm calling this vanilla matcha variation till I think of something more clever (vanmatcha, matchanilla?!). Tonight, it chills--tomorrow, it spins! Can't wait. The colors are so pretty all the way through the process.

                                                1 Reply
                                                1. re: kattyeyes
                                                  inaplasticcup RE: kattyeyes Mar 26, 2012 06:18 AM

                                                  I LOVE matcha flavored things!!!! :D

                                                2. inaplasticcup RE: kattyeyes Mar 26, 2012 06:22 AM

                                                  Yesterday for lunch, I made arroz con pollo (chicken and rice cooked separate) with cebollas encurtidas (Ecuadorean style quick pickled red onions) and a simple salad of iceberg and tomatoes dressed with some leftover Balsamic vinaigrette on the side.

                                                  I love those onions with stewed things. :)

                                                  6 Replies
                                                  1. re: inaplasticcup
                                                    kattyeyes RE: inaplasticcup Mar 26, 2012 06:39 AM

                                                    So pretty--love the purple and green. The pics make me want to try them!

                                                    1. re: inaplasticcup
                                                      Rella RE: inaplasticcup Mar 26, 2012 06:49 AM

                                                      What beautiful tomatoes - we never even see this beautiful of a tomato even 'home grown."

                                                      Wondering what you do to make an "Ecuadorean style 'quick' pickled red onion."

                                                      1. re: Rella
                                                        inaplasticcup RE: Rella Mar 26, 2012 08:17 AM

                                                        Here ya go, Rella. :)

                                                        CEBOLLAS ENCURTIDAS

                                                        - 1 small red onion, thinly sliced (I halve them and them cut them cross section)
                                                        - 1.5 cups boiling water
                                                        - 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
                                                        - the juice of one lime (about 3 Tablespoons)
                                                        - a few sprigs of cilantro, chopped (I used 7 or 8 today)

                                                        1) Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.

                                                        2) Drain all the excess liquid and add the rest of the salt (1/2 teaspoon), the lime juice, and the cilantro, and toss thoroughly to season.

                                                        1. re: inaplasticcup
                                                          inaplasticcup RE: inaplasticcup Mar 26, 2012 08:22 AM

                                                          Just a quick pic of how I usually slice them because I find they pickle better in this shape than if they're cut vertically. :)

                                                          1. re: inaplasticcup
                                                            Rella RE: inaplasticcup Mar 26, 2012 08:27 AM

                                                            This pic goes into the file along with the recipe. You're so nice to include this.
                                                            How to cut an onion is always a mysterious thang :-))

                                                          2. re: inaplasticcup
                                                            Rella RE: inaplasticcup Mar 26, 2012 08:24 AM

                                                            My many thanks. Into my permanent red onion file, it goes.

                                                      2. inaplasticcup RE: kattyeyes Mar 28, 2012 09:10 AM

                                                        I made some picadillo empanadas for the Man's work potluck yesterday, pastry and all. And then I made myself some cold kimchi noodles for lunch because that one empanada I put aside for myself wasn't cutting it. :P

                                                        1. inaplasticcup RE: kattyeyes Apr 2, 2012 08:34 AM

                                                          Breakfast was three shared Egg & Cheese Breakfast Tacos made with 3 over medium-ish eggs, the last 2 slices of Havarti, and the tortillas, blended pico de gallo, cilantro chile lime crema, tomatoes, and cilantro left over from yesterday's fish taco lunch.

                                                          1 Reply
                                                          1. re: inaplasticcup
                                                            mariacarmen RE: inaplasticcup Apr 2, 2012 09:55 AM

                                                            oh my those eggs....

                                                          2. kattyeyes RE: kattyeyes Apr 2, 2012 10:07 AM

                                                            Raclette yesterday--deliciousness with melted cheesy toasts! Chicken sprinkled with Northwoods Fire and pork with garam masala. Other Penzey's blends--Sunny Paris, Country French Vinaigrette--sprinkled over the veggies for good measure.

                                                            2 Replies
                                                            1. re: kattyeyes
                                                              mariacarmen RE: kattyeyes Apr 2, 2012 11:11 AM

                                                              what a beautiful spread!!

                                                              1. re: mariacarmen
                                                                kattyeyes RE: mariacarmen Apr 2, 2012 11:15 AM

                                                                Thank you! It was a fun meal for a rainy day. We always try to say "and it's so healthy" because of all the vegetables. Then I noticed how many papers separated all the cheese we ate when it was time to clean up...MOO.

                                                            2. jayt90 RE: kattyeyes May 24, 2012 09:56 AM

                                                              I am char-broiling or smoking most days now.

                                                              Here is a quarter chicken, basted with Tonton ginger dressing, with fresh garden greens.
                                                              Good, but I prefer a miso baste.

                                                              3 Replies
                                                              1. re: jayt90
                                                                jayt90 RE: jayt90 May 24, 2012 10:07 AM

                                                                Here is a larger photo,

                                                                1. re: jayt90
                                                                  Rella RE: jayt90 May 26, 2012 05:34 AM

                                                                  Nice picture. Am wondering what the 3rd item is; someting grilled?

                                                                  1. re: Rella
                                                                    jayt90 RE: Rella May 26, 2012 06:43 AM

                                                                    That's a potato. I give it 1 minute in the microwave, then onto the grill with the chicken.

                                                              2. jayt90 RE: kattyeyes May 25, 2012 07:18 PM

                                                                Today I pressure cooked Atlantic salmon over kale with cream, just 7 minutes for a one pot meal. The mashed potatoes were reheated, however.

                                                                3 Replies
                                                                1. re: jayt90
                                                                  Rella RE: jayt90 May 26, 2012 05:36 AM

                                                                  Picture shows everything is scrumptious. Were the fillets thawed or fresh or frozen when you put into the pressure cooker. How many fillets, how much water? Thanks.

                                                                  1. re: Rella
                                                                    jayt90 RE: Rella May 26, 2012 06:59 AM

                                                                    I placed a 1 lb fresh fillet over chopped kale in the pc, added 3 oz stock (chicken, as I forgot I had shrimp stock in the freezer!) and 8 oz cream. I think the fillet was cut from the front portion of a large Costco type fillet. Then I pressure cooked for 7 minutes after it reached pressure, and cooled it under tap water. Checked the temp (salmon 135 F), and thickened the liquid with insta-flour.
                                                                    This is easy though critical, but next time I hope to have sorrel to see if that works.
                                                                    I think chopped San Marzano's would be a good base as well, to eliminate dairy fat.

                                                                    1. re: jayt90
                                                                      Rella RE: jayt90 May 26, 2012 07:15 AM

                                                                      Thanks. I love sorrel, but we haven't planted it for a few years now.

                                                                2. kattyeyes RE: kattyeyes May 26, 2012 05:42 AM

                                                                  Nothing (yet) today, but earlier this week I made bacon guacamole. I served it over cheesy eggs on a warm corn tortilla.

                                                                  2 Replies
                                                                  1. re: kattyeyes
                                                                    jayt90 RE: kattyeyes May 26, 2012 07:09 AM

                                                                    That looks so good and I am envious because I intend to cut back on most fats starting today. Good lighting.

                                                                    1. re: jayt90
                                                                      kattyeyes RE: jayt90 May 26, 2012 10:45 AM

                                                                      I'm sorry and thank you! ;)

                                                                  2. m
                                                                    MDcooksfor2 RE: kattyeyes May 26, 2012 07:39 AM

                                                                    I made a Spaghetti Squash bake!
                                                                    It's so pasta like, put back into the shell and then bake to finish with hot bubbly cheese
                                                                    So simple and delicious!
                                                                    I got the idea from Diners drive in and dives. Love that show

                                                                    1 Spaghetti Squash cut lengthwise
                                                                    4 oz Mozzarella + Parmesan shredded (I also used 2% sharp cheddar)
                                                                    1 tsp Rosemary or basil

                                                                    1/2 lb ground turkey (optional for vegetarians)
                                                                    1 onion diced
                                                                    3 cloves garlic minced
                                                                    1 zucchini small
                                                                    1 cup mushrooms sliced
                                                                    1/2-1 can diced tomatoes (fire roasted)
                                                                    4 tbsp tomato paste
                                                                    2 tsp Rosemary or basil
                                                                    1 tsp Oregano (or italian seasoning)
                                                                    pepper + salt
                                                                    Preheat oven 350F.
                                                                    Slice squash in half, scrape out the seeds and place fleshside down in a baking dish

                                                                    Add 1/4 inch water. Bake for 40-50 mins or until tender.
                                                                    While that's baking, let's make the marinara sauce!

                                                                    If you already have left over pasta sauce or if you're going to use ready made pasta sauce, then you can skip this step! Or jazz up bottled sauce with vegetables and meat if you like. I actually doubled the recipe here to make leftover sauce for future meals.

                                                                    Dice your onions, mince the garlic, slice zucchini into half moons, slice mushrooms.

                                                                    In a large skillet, saute garlic and onion in 1 tbsp of olive oil. Add the turkey if you're a meat eater and cook until just brown. Add zucchini, mushrooms and tomatoes and cook for another 5 mins. Add your seasoning herbs, pepper and salt to your liking.

                                                                    I added tomato paste and let it simmer for about 8-10mins to make it more saucy.

                                                                    Your spaghetti squash should be nice and soft. Careful because it is hot! You can scrape the strands inside and then transfer it to a bowl.

                                                                    Using a fork, rake the flesh to create the "spaghetti" strands.
                                                                    Mix in about 3/4 cup of the sauce, 1/2 of the cheese and remaining fresh rosemary.

                                                                    Put it back into the squash shells, top it off with some extra sauce and remaining mozzarella and parmesan. Crack some fresh black pepper on top. Bake until the cheese begins to melt and bubble and create that lovely crust. About 10-11 mins.

                                                                    all photos and instructions here

                                                                    1 Reply
                                                                    1. re: MDcooksfor2
                                                                      jayt90 RE: MDcooksfor2 May 27, 2012 05:48 PM

                                                                      That is a fine squash dish, and one that I'll do when my vines ripen in August.

                                                                      Today my BBQ plans were squelched by rain, so instead I pressure-cooked my beef spare ribs for 50 minutes in brown stock. They were tasty, tender, and literally fell from the bones without being stringy. I picked a fresh salad outdoors, and enjoyed a simple but scrumptious meal.

                                                                    2. kattyeyes RE: kattyeyes May 27, 2012 06:11 PM

                                                                      I picked a fresh salad, too--here's my salad bouquet! :) Red oak and ruby red lettuce, nasturtiums and lime basil.

                                                                      I also made a Buffalo cauliflower strata with mountain gorgonzola. It was hot and humid here today (NOT baking weather), but I had EXCELLENT leftover bread from Friday's dinner, and was determined to make the best of it. I made one 9-inch pan and a mini heart ramekin.

                                                                      5 Replies
                                                                      1. re: kattyeyes
                                                                        jayt90 RE: kattyeyes May 27, 2012 06:39 PM

                                                                        Very nice. The salad is inspired!
                                                                        I often check the location of a Chowhounder to compare growing conditions. I am amazed how far along your salad greens have progressed, although I doubt if cauliflower is ready yet! I should have interesting greens in two or three weeks, but nasturtiums will wait until late June. The basil is preparing for a June sprint. The mourning doves are finishing their second brood, and I'm hoping for two or three more after that.

                                                                        1. re: jayt90
                                                                          kattyeyes RE: jayt90 May 27, 2012 06:53 PM

                                                                          Thank you--I'm in Connecticut. No, no cauliflower yet (nor am I growing it--everything I have is in containers). The rule 'round here is usually to wait till Memorial Day (this weekend) to plant, but it was SO HOT and summerlike a month ago, I planted everything on Earth Day. I already have yellow pear tomatoes, too (not ripe, but I have fruit!). Two of my basil plants didn't make the cold snap, but I got lucky with everything else.

                                                                          It's amazing how quickly the nasturtiums blossom. They start off looking like a goat head, then like Janice from The Muppet Show band (HA!), then a flower. Here are some pics to show you...see if you see what I see. :)

                                                                          1. re: kattyeyes
                                                                            SteveRB RE: kattyeyes May 27, 2012 07:21 PM

                                                                            Red snapper filets braised in chicken stock, chili bean paste, sugar, soy sauce, garlic, ginger, and black vinegar. Jasmine rice. The recipe (from the book Land of Plenty) is for a whole fish but this turned out very good. I use half the amount of pixian chili bean paste she suggests in her recipes, because it's such a strong flavor.

                                                                            1. re: kattyeyes
                                                                              Bean Counter RE: kattyeyes Jun 2, 2012 09:25 PM

                                                                              Does look lIke Janice - that's awesome.

                                                                              1. re: Bean Counter
                                                                                kattyeyes RE: Bean Counter Jun 3, 2012 04:46 AM


                                                                        2. a
                                                                          AlkieGourmand RE: kattyeyes May 27, 2012 07:42 PM

                                                                          I made green curry fish cakes, following David Thompson's recipe for green curry. His book is short on helpful guidance IMO but still the dish came out great.

                                                                          1. jayt90 RE: kattyeyes May 29, 2012 04:59 PM

                                                                            Brekkies was two poached eggs on day old 5 grain bread. Free running hens.

                                                                            Tonight, tuna sashimi with a vidalia slice and fresh radish pickles.

                                                                            1 Reply
                                                                            1. re: jayt90
                                                                              kattyeyes RE: jayt90 May 29, 2012 06:16 PM

                                                                              Nice food porn--especially the sashimi! Mmmm!

                                                                            2. r
                                                                              Rella RE: kattyeyes May 29, 2012 06:13 PM

                                                                              Risotto. But I'm getting darned tired of stiring forever to get the grains translucent! No matter what rice, no matter what heat, no matter what pan, no translucency for 15-20 minutes!

                                                                              5 Replies
                                                                              1. re: Rella
                                                                                MDcooksfor2 RE: Rella May 29, 2012 06:20 PM

                                                                                This calls for a self stirring pot!

                                                                                1. re: Rella
                                                                                  jayt90 RE: Rella Jun 2, 2012 07:35 AM

                                                                                  I'm on a pressure cooker kick, and plan to do a risotto soon. The inspiration is the Lorna Sass books, and I think Ruhlman mentions it too. What do you look for, translucency, and a congee like sticky sauce? It will be a wonder if the pc can do this without stirring!

                                                                                  1. re: jayt90
                                                                                    Rella RE: jayt90 Jun 2, 2012 07:36 PM

                                                                                    I've seen this information re risotto in a pressure cooker. I did tackle risotto in a new fuzzy logic Zojirushi rice maker that touted making it; it was indeed a failure for me. I recall someone said to me "You really didn't expect it to work, did you?" I replied, "No."

                                                                                    This is the way I feel about trying risotto in my pc, although I am intrigued. I can't recall if it says to get it translucent or not previous to pressure cooking it. But its the getting to translucency that is my problem. I just can't get it there.

                                                                                    I've made congee, but risotto to me is much thicker than that, and similar to some rice puddings in thickness. Yes, I would say it is sticky.

                                                                                    1. re: Rella
                                                                                      ChrisOfStumptown RE: Rella Jun 2, 2012 08:33 PM

                                                                                      I think that the sauté at the beginning of risotto is just to develop the flavor of the rice and to get rid of the raw taste of the onion or garlic (if any). I just sauté until the rice smells nutty. The goal is get the onion soft, the rice toasty, but don't brown them. Fifteen minutes is too long.

                                                                                      During the remaining process you should add hot stock in small increments - I add a quarter or half cup at a time when making it in a six inch pan for two. When I say hot, I mean the stock is at a high simmer on the adjacent burner. This makes a difference: you don't want to make steamed rice.

                                                                                      I do it this way, and it's not that hard, stir every minute or so and you have a one pot meal in 20 minutes, plus chopping ingredients. Any short grain rice is fine. The last time I made risotto I used a California rice with a Japanese brand name. It worked just as well as the Italian varieties. These days I like a bit of crunch in the rice but creamy and smooth on the outside. Others like it softer but if you end up with something like congee you have cooked it too long. It's very worthwhile to learn to do this well, so keep at it.

                                                                                      1. re: ChrisOfStumptown
                                                                                        Rella RE: ChrisOfStumptown Jun 3, 2012 06:34 AM

                                                                                        You say

                                                                                        ".Others like it softer but if you end up with something like congee you have cooked it too long."

                                                                                        To me, congee is slack.

                                                                                2. jayt90 RE: kattyeyes Jun 2, 2012 07:43 AM

                                                                                  Yesterday was cold and rainy, so I put together a Caribbean comfort dish, Salt Cod with Ackee.
                                                                                  First photo is in the pan, keeping the ackee apart because it is so delicate. Second shot is the plate, served with rice and beans in a jerk finish.
                                                                                  This meal is hot and filling!

                                                                                  2 Replies
                                                                                  1. re: jayt90
                                                                                    Rella RE: jayt90 Jun 2, 2012 07:43 PM

                                                                                    Thank you for your posting. Googling wikipedia I learned that it is a Jamaican National Dish, and it includes a fruit that I've never seen pictured or heard the name of, which I read there that it is known all around the world. Wow! It seems so delicate, do you get it fresh where you live?
                                                                                    What do you mean by '...in a jerk finish.'

                                                                                    1. re: Rella
                                                                                      jayt90 RE: Rella Jun 3, 2012 01:22 AM

                                                                                      Ackee fruit is available in cans, in most pan-Asian stores. The flavor is like canned peas and fermented pea vines, with the richness of avocado and the texture of scrambled eggs. It goes well with the assertive salt cod, but falls apart easily so I add it at the last minute.

                                                                                      The white beans were pc'd until almost done, then I added brown stock plus jerk seasoning, about 3 oz of Grace jerk marinade, and finished the beans.

                                                                                  2. kattyeyes RE: kattyeyes Jun 4, 2012 11:09 AM

                                                                                    Yesterday--bourbon BBQ sauce and custard for today's mint stracciatella gelato.

                                                                                    1. mamachef RE: kattyeyes Jun 4, 2012 11:20 AM

                                                                                      At the moment, working on: A crockpot of pulled chicken and several pans of macaroni and cheese. Awhile ago: home-pickled beets, cucumbers and eggs, and set rolls to rise.

                                                                                      1. r
                                                                                        Rella RE: kattyeyes Jun 4, 2012 01:38 PM


                                                                                        Made sesame seed crackers,

                                                                                        Made hummus using yesterday's homemade tahini.

                                                                                        Made Deborah Madison's cucumber easy recipe to set until tomorrow.

                                                                                        Made Jalapeno pickles.

                                                                                        Dinner tonight lettuce salad, with yesterday's l/o pressure cooked chicken breast in lemon and onions, Farmers Markets garden onions and radishes (my first radishes I've bought or eaten in maybe 10 years). Yesterday I cooked them in butter until almost melted - so so.) Also, marinated (by me) babyartichokes (jarred, plain),.

                                                                                        Perhaps I'll have yesterdays carrot salad from Homesick Texan recipe. And, a glass of wine.

                                                                                        1. kattyeyes RE: kattyeyes Jun 5, 2012 06:20 AM

                                                                                          Rhubarb almond crisp--it's what's for breakfast!

                                                                                          2 Replies
                                                                                          1. re: kattyeyes
                                                                                            inaplasticcup RE: kattyeyes Jun 5, 2012 07:59 AM

                                                                                            Bring the rest over. I have ice cream. :))))

                                                                                            1. re: inaplasticcup
                                                                                              kattyeyes RE: inaplasticcup Jun 5, 2012 08:09 AM

                                                                                              On my way!

                                                                                          2. inaplasticcup RE: kattyeyes Jun 5, 2012 07:34 AM

                                                                                            Morning, KE! :)

                                                                                            Breakfast was creamy polenta topped with

                                                                                            - a sauteed "pico de gallo" trio of tomato, some pretty kicked up jalapeño, and onion,
                                                                                            - fresh chopped cilantro, and
                                                                                            - melty mozzarella

                                                                                            all topped with a sunny side up egg. And some coffee.

                                                                                            Happy Tuesday, all! :D

                                                                                            3 Replies
                                                                                            1. re: inaplasticcup
                                                                                              kattyeyes RE: inaplasticcup Jun 5, 2012 07:57 AM

                                                                                              I have EXTREME BREAKFAST ENVY! I want to make that when I can pick the jalas and maters off my deck. YUM!!!

                                                                                              1. re: inaplasticcup
                                                                                                kubasd RE: inaplasticcup Jun 12, 2012 02:33 PM

                                                                                                wow... that looks so delicious!! I'm with ke, extreme breakast envy!

                                                                                                1. re: kubasd
                                                                                                  inaplasticcup RE: kubasd Jun 12, 2012 03:27 PM

                                                                                                  Thanks, kubasd! :)

                                                                                              2. jayt90 RE: kattyeyes Jun 5, 2012 04:13 PM

                                                                                                Today I tried a pressure cooker technique on a plain risotto topped with shrimp, greens, saffron sauce.
                                                                                                Here is the guideline, http://www.finecooking.com/recipes/ri...

                                                                                                The rice takes six minutes in the pc, no stirring. It worked perfectly, slightly al dente calrose, and a sticky sauce. I'll definitely do this again.

                                                                                                1 Reply
                                                                                                1. re: jayt90
                                                                                                  Rella RE: jayt90 Jun 5, 2012 06:04 PM

                                                                                                  I've been waiting for someone to report on this - My thanks for the link.
                                                                                                  Next time I make risotto, I'll be trying this one.

                                                                                                2. jayt90 RE: kattyeyes Jun 6, 2012 08:34 PM

                                                                                                  There was an interesting idea in www.ruhlman.com today, Chicken Ballotine.
                                                                                                  Mine was a little different; loosely chopped meat, with garlic, parsnip, and Reggiano added, then stuffed into its skin, and suchered shut. Char-grilled instead of deep fried.
                                                                                                  Nicely crisped, and juicy. A lot of work but worth it.

                                                                                                  1 Reply
                                                                                                  1. re: jayt90
                                                                                                    inaplasticcup RE: jayt90 Jun 12, 2012 08:27 AM

                                                                                                    Beautiful colors on the plate, jayt. Nice!

                                                                                                  2. jayt90 RE: kattyeyes Jun 7, 2012 08:21 PM

                                                                                                    No cooking today as I have plenty leftovers. I did make a loaf of multigrain bread, kneaded in a Breadman, and baked in 2 liter pot.

                                                                                                    1 Reply
                                                                                                    1. re: jayt90
                                                                                                      Rella RE: jayt90 Jun 8, 2012 05:10 AM

                                                                                                      Slice a couple of slices, put in a zip-lock, put in freezer.
                                                                                                      Next time you want toast, put them in your toaster.
                                                                                                      I know, you already know that!
                                                                                                      Love your pics to show what you've been doing. Thanks.

                                                                                                    2. kattyeyes RE: kattyeyes Jun 10, 2012 07:07 AM

                                                                                                      Yesterday: Caprese...Bruschetta Caprese. Grape tomatoes and fresh mozzarella, half cinnamon basil, half lime basil, drizzled with lemon-infused EVOO, sprinkled liberally with Penzey's California Seasoned Pepper and salt, served on pan-toasted whole wheat ciabatta. Oh, decorated with "Janices" (nasturtiums), of course.

                                                                                                      5 Replies
                                                                                                      1. re: kattyeyes
                                                                                                        linguafood RE: kattyeyes Jun 10, 2012 08:41 AM

                                                                                                        Summer on a plate. And those different basils! Wow.

                                                                                                        1. re: linguafood
                                                                                                          kattyeyes RE: linguafood Jun 10, 2012 09:15 AM

                                                                                                          Thanks! It's nice ('n easy) to have them all growing on the deck for sure.

                                                                                                        2. re: kattyeyes
                                                                                                          inaplasticcup RE: kattyeyes Jun 12, 2012 08:28 AM

                                                                                                          Seriously one of the prettiest salads I've seen in a long while, ke... :)

                                                                                                          1. re: kattyeyes
                                                                                                            mariacarmen RE: kattyeyes Jun 12, 2012 02:51 PM

                                                                                                            gorgeous! i wish my sister's tomatoes would hurry up and come...

                                                                                                            1. re: mariacarmen
                                                                                                              kattyeyes RE: mariacarmen Jun 12, 2012 04:42 PM

                                                                                                              Oh, mine aren't ripe yet, but when they get here, it's gonna be some sorta FEAST!

                                                                                                          2. inaplasticcup RE: kattyeyes Jun 12, 2012 08:30 AM

                                                                                                            Not today, but last night - Ca Kho To (or Vietnamese Caramelized Catfish) with steamed jasmine rice and a red cabbage, cucumber, and avocado salad dressed with nuoc cham, lime juice, mint, and cilantro.

                                                                                                            4 Replies
                                                                                                            1. re: inaplasticcup
                                                                                                              kattyeyes RE: inaplasticcup Jun 12, 2012 08:58 AM

                                                                                                              Love that salad idea...though you left coasters seem to get the nicer avos (jealous).

                                                                                                              1. re: kattyeyes
                                                                                                                inaplasticcup RE: kattyeyes Jun 12, 2012 03:28 PM

                                                                                                                Yeah. We live super close to the avocado capital of the Universe. :P

                                                                                                                1. re: inaplasticcup
                                                                                                                  scubadoo97 RE: inaplasticcup Jun 15, 2012 01:13 PM

                                                                                                                  Lucky you! Shinae, the Ca Kho To looks wonderful and fresh

                                                                                                                  1. re: scubadoo97
                                                                                                                    inaplasticcup RE: scubadoo97 Jun 16, 2012 05:59 AM

                                                                                                                    Thanks, scuba! We are pretty lucky when it comes to the produce. :)

                                                                                                            2. jayt90 RE: kattyeyes Jun 12, 2012 02:13 PM

                                                                                                              Red cabbage and green avocado is inspired!

                                                                                                              I had leftover canned ackees so I folded them into scrambled eggs for a quick breakfast, and that was a good combination.

                                                                                                              5 Replies
                                                                                                              1. re: jayt90
                                                                                                                inaplasticcup RE: jayt90 Jun 12, 2012 03:28 PM

                                                                                                                What are ackees?

                                                                                                                1. re: inaplasticcup
                                                                                                                  kubasd RE: inaplasticcup Jun 12, 2012 03:33 PM

                                                                                                                  It's a fruit, originally from West Africa, but was brought to Jamaica. It's actually part of the Jamaican national dish, ackee and salt fish. As far as I know it's only available canned in the U.S., I think because the fruit is too delicate.... But I could definitely be wrong on the last parts.

                                                                                                                  1. re: kubasd
                                                                                                                    mariacarmen RE: kubasd Jun 14, 2012 12:39 PM

                                                                                                                    fruit scrambled into eggs? interesting! is the fruit very sweet? your dish looks great, so i'm sold....

                                                                                                                    1. re: mariacarmen
                                                                                                                      jayt90 RE: mariacarmen Jun 14, 2012 02:07 PM

                                                                                                                      I had a can of ackee packed in water. Purchased at a crossover Asian store, with a Caribbean section. It is soft and bland, with a slightly fermented green pea flavor. Definitely worth trying.

                                                                                                                    2. re: kubasd
                                                                                                                      inaplasticcup RE: kubasd Jun 14, 2012 03:20 PM

                                                                                                                      Thanks, kuba! Love learning about new ingredients.

                                                                                                                2. inaplasticcup RE: kattyeyes Jun 14, 2012 03:23 PM

                                                                                                                  A fridge cleanout pork stew using the last of the Man's poblano-habanero hot sludge, and some produce odds and ends including onions, red bell pepper, tomatoes, and garlic.

                                                                                                                  An avocado pico de gallo salad on the side.

                                                                                                                  1. jayt90 RE: kattyeyes Jun 14, 2012 06:23 PM

                                                                                                                    Nicely upbeat leftovers!

                                                                                                                    I brought home a very fresh, grass-pastured White Rock chicken from a rural source, and grilled half of it tonight.

                                                                                                                    5 Replies
                                                                                                                    1. re: jayt90
                                                                                                                      Rella RE: jayt90 Jun 15, 2012 08:16 AM

                                                                                                                      I love the looks of it all, but your potatoes looked quite delicious, too.

                                                                                                                      I've admired the scalloped edges of plates since I grew up on a farm with them in the late 30's early 40's. We were poor folks and they must've been handed down from relatives who worked in the mines, because they definitely were in poor condition.

                                                                                                                      Everytime I see them, I intend to continue a hunt for one that would content my heart, but there are so many choices, I just continue to admire and not buy.

                                                                                                                      Beautiful plating. Thanks for posting.

                                                                                                                      1. re: Rella
                                                                                                                        jayt90 RE: Rella Jun 15, 2012 09:00 AM

                                                                                                                        Thank you, Rella. The plate is a hand-me-down, and the only one that could take the half chicken.
                                                                                                                        The greens are a mesclun mix from the garden, just now ready after 3 weeks growing.

                                                                                                                        I got into a fried egg discussion on eG, so I had to back up my method with photos this morning.The pan goes under the broiler for a minute to cook the runny white on the yolk. Others prefer to separate the yolk and add it in, but that is too complicated for me!

                                                                                                                        1. re: jayt90
                                                                                                                          Rella RE: jayt90 Jun 15, 2012 09:32 AM

                                                                                                                          I'll have to mention this to DH. He likes eggs cooked over easy, but has taken lately to not over-easy'ing them.

                                                                                                                          What is eG?

                                                                                                                          1. re: Rella
                                                                                                                            jayt90 RE: Rella Jun 15, 2012 09:41 AM

                                                                                                                            It's www.egullet.com They have been around as long as Chow, and recently cleaned up their graphics and ease of attaching photos. They seem to have more hi tech, modern cooks or chefs than we amateurs here!

                                                                                                                            1. re: jayt90
                                                                                                                              Rella RE: jayt90 Jun 15, 2012 11:39 AM

                                                                                                                              Yes, I used to subscribe years ago. It was a hard forum to follow. It will fun to look in again. Thanks.

                                                                                                                    2. m
                                                                                                                      MDcooksfor2 RE: kattyeyes Jun 15, 2012 10:05 AM

                                                                                                                      I made asian meatballs! I put this into a baguette with pickled daikon and carrots to make a pseudo banh mi for lunch.

                                                                                                                      Chicken Pork Meatballs with Sriracha Mayo Dip
                                                                                                                      Makes 15-20

                                                                                                                      1 pound meat (1/2 ground chicken and pork)
                                                                                                                      1/4 cup chopped cilantro
                                                                                                                      1/2 onion finely minced
                                                                                                                      1/2 tsp ginger minced
                                                                                                                      4 cloves garlic minced
                                                                                                                      3 stalks green onions finely chopped
                                                                                                                      1 tbsp fish sauce (or Youndoo)
                                                                                                                      1 tbsp hot sauce (sriracha or sambal)
                                                                                                                      1 tsp sesame seeds
                                                                                                                      2 tsp cornstarch
                                                                                                                      1 tsp pepper
                                                                                                                      1/2 tsp salt

                                                                                                                      Chili Mayo dipping
                                                                                                                      1 tbsp Sriracha
                                                                                                                      1.5 tbsp mayonnaise
                                                                                                                      Green onions chopped

                                                                                                                      In a large bowl, put the meat and all the minced up veggies. From cilantro to green onions.

                                                                                                                      Add in also all the sauce ingredients to the meat, from fish sauce to pepper and salt.

                                                                                                                      Mix it all up real good with a big spoon. Shape them into meatballs, like 1.5 inch diameter and place them onto a plate.

                                                                                                                      Heat up a huge frying pan. Add olive oil. Fry up the meatballs on medium-low heat. Takes about 5-8mins per side. You might need to fry up the sides as well.

                                                                                                                      Mix the Sriracha dipping sauce and you're good to nom nom nom!
                                                                                                                      pics http://mdcooksfor2.blogspot.com/2012/...

                                                                                                                      1 Reply
                                                                                                                      1. re: MDcooksfor2
                                                                                                                        kattyeyes RE: MDcooksfor2 Jun 19, 2012 07:34 PM

                                                                                                                        I must say, Miss Mabel, those sound and LOOK quite delish! NOM NOM NOM for sure!

                                                                                                                      2. mamachef RE: kattyeyes Jun 16, 2012 06:49 PM

                                                                                                                        I made a fantastic tamale pie, with browned ground sirloin, minced onion and garlic, diced zucchini and corn cut off the cob, pinquito beans and sliced olives, tomato sauce, cumin and chile powder. I made a very stiff masa porridge and put quarter sized, overlapping spoonfuls on top of the filling, hoping that more edges would result in some lovely crunchy bits. And oh, did it ever work out. The leftovers will be even better. I served it with a green salad with pine nuts and a creamy cilantro dressing that I threw together, and dessert, which I did NOT make, was tres leches cake...

                                                                                                                        1. c
                                                                                                                          Christina D RE: kattyeyes Jun 16, 2012 07:12 PM

                                                                                                                          We had an early season garden meal. Caesar salad topped with stuffed zucchini blossoms. Romaine and zucch blossoms courtesy of our own Maryland sunshine and rain.

                                                                                                                          1. inaplasticcup RE: kattyeyes Jun 18, 2012 11:45 AM

                                                                                                                            Yesterday, it was some Vietnamese Street Tacos filed with:

                                                                                                                            - Vietnamese Caramelized Pork
                                                                                                                            - red and green cabbage
                                                                                                                            - pickled carrots and daikon
                                                                                                                            - fresh cilantro
                                                                                                                            - a habanero/lime/garlic crema

                                                                                                                            Today, a leftovers redux banh mi (Vietnamese sub) using:

                                                                                                                            - the last of the pork pâté we got from Lee's Sandwiches last week,
                                                                                                                            - the last of the quick pickled carrots and daikon from yesterday's Vietnamese Street Tacos,
                                                                                                                            - some thinly sliced onion and jalapeño, and
                                                                                                                            - fresh cilantro

                                                                                                                            on some clearance rosemary focaccia from Fresh & Easy toasted and schmeared with a little bit of that leftover braising liquid from yesterday's caramelized pork on one side, mayo and sriracha on the other.

                                                                                                                            On the side, an easy slaw made with the leftover sliced cabbage from yesterday's tacos, a little bit of thinly sliced white onion, the last of the bunch of mint I bought last week, and some leftover soy-lime dressing I made a couple of weeks ago.

                                                                                                                            Happy Monday, all! :)

                                                                                                                            1. jayt90 RE: kattyeyes Jun 23, 2012 10:14 PM

                                                                                                                              Late night snack, grilled sausage on salad greens and fresh Dutch oven bread.

                                                                                                                              1 Reply
                                                                                                                              1. re: jayt90
                                                                                                                                kattyeyes RE: jayt90 Jun 24, 2012 06:05 AM

                                                                                                                                Very nice! I've never made no-knead bread as wheat, but yours looks great (as does the rest of your snack). :)

                                                                                                                              2. BabsW RE: kattyeyes Jun 28, 2012 11:05 AM

                                                                                                                                I made a halibut, lightly seared in a pan, and topped it with a saffron and smoked paprika aioli and on the side, had a medley of roasted tomatoes and shallots with capers and oil-cured Greek olives, lightly dressed with olive oil, sherry vinegar and basil.

                                                                                                                                3 Replies
                                                                                                                                1. re: BabsW
                                                                                                                                  kattyeyes RE: BabsW Jun 28, 2012 11:10 AM

                                                                                                                                  I think you mean "lightly SWEARED"--and I don't even care for fish, yet it looks beautiful! ;)

                                                                                                                                  1. re: kattyeyes
                                                                                                                                    BabsW RE: kattyeyes Jun 28, 2012 12:11 PM

                                                                                                                                    Thanks! Yes, I'd forgotten about that - pan-swearing. :D

                                                                                                                                    1. re: BabsW
                                                                                                                                      kattyeyes RE: BabsW Jun 28, 2012 01:08 PM

                                                                                                                                      All the cool kids are pan-swearing these days! ;) Me? I made (yet again) custard for mint stracciatella gelato. I packed the mint leaves so tight in the cup, there's a faintly green hue to the custard. NICE!

                                                                                                                                2. r
                                                                                                                                  Rella RE: kattyeyes Jul 5, 2012 12:34 PM

                                                                                                                                  I decided to use the last of a package of arugula, so I used it to make an arugula pesto. Since I was making beets for the first time in a pressure cooker vs. roasted which I normally do, I ate the pesto along with the 'practice' beets. Not bad!

                                                                                                                                  2 Replies
                                                                                                                                  1. re: Rella
                                                                                                                                    scubadoo97 RE: Rella Jul 5, 2012 06:09 PM

                                                                                                                                    Looks delicious

                                                                                                                                    1. re: Rella
                                                                                                                                      jayt90 RE: Rella Jul 5, 2012 09:11 PM

                                                                                                                                      I have arugula starting to over mature, so this post has given me a thought about how to deal with the greens. Thanks, Rella.

                                                                                                                                    2. jayt90 RE: kattyeyes Jul 5, 2012 09:18 PM

                                                                                                                                      The heat wave in S.W. Ontario has lasted a week, so I haven't done any creative kitchen ventures, but instead grilled over charcoal most days.
                                                                                                                                      Here is a Costco rib steak, and a chicken quarter with salad greens. Nothing special, just quick and easy!

                                                                                                                                      2 Replies
                                                                                                                                      1. re: jayt90
                                                                                                                                        jayt90 RE: jayt90 Jul 23, 2012 09:14 AM

                                                                                                                                        The heat wave continues, with just a few breaks. Yesterday I char-grilled a free range, grass-fed chicken (half) with an intense Portuguese marinade (garlic, red peppers, red wine and a lot of salt).

                                                                                                                                        Funny story...When I pulled the bird off the grill for this photo, I removed the breast meat, perfectly done, but returned the rest to the grill as I figured there would be uncooked dark meat on the bone. I never found out if there was!

                                                                                                                                        Went to check the grill after .5 hour, and the meat was gone! A neighborhood dog, I'm sure, so I'll have to watch more carefully!

                                                                                                                                        1. re: jayt90
                                                                                                                                          kattyeyes RE: jayt90 Jul 23, 2012 09:28 AM

                                                                                                                                          Oh, no!!! Dogs LOVE to steal poultry. My husky-cross (RIP) stole a turkey from the neighbors one holiday. What a funny story--"Look, someone grilled this JUST FOR ME!" :)

                                                                                                                                          I made prosciutto and fresh Mozzarella with arugula yesterday--a riff on a favorite appetizer from a restaurant in my hometown. No cooking--just picking, cutting, folding and drizzling. Perfect starter for the ongoing waves of heat!

                                                                                                                                      2. BabsW RE: kattyeyes Jul 23, 2012 09:47 AM

                                                                                                                                        I made kimchi fried rice for lunch, but it was crazy gringa style because I used a smidge of leftover quinoa-rice pilaf instead of plain sticky rice. In addition to the kimchi, I have green onion, shiitake mushrooms, shredded Napa cabbage, mung bean sprouts and shrimp in there. Then, I garnished it with toasted nori strips, chopped green onion and sesame seeds and a drizzle of chili oil.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: BabsW
                                                                                                                                          mariacarmen RE: BabsW Jul 25, 2012 11:28 AM


                                                                                                                                          1. re: BabsW
                                                                                                                                            mariacarmen RE: BabsW Jul 25, 2012 11:29 AM

                                                                                                                                            today for lunch is leftover homemade korean spicy pork with some brown rice i got from a take-out lunch yesterday, with a leetle bit of kimchi and kimchi juice. i also have some crispy nori snacks i think i'll crumble and sprinkle over. you are always a muse, Babs! plus amusing.

                                                                                                                                            1. re: mariacarmen
                                                                                                                                              BabsW RE: mariacarmen Jul 27, 2012 06:28 AM

                                                                                                                                              Your Korean spicy pork sounds great! I'm glad to be able to provide entertainment. ;-)

                                                                                                                                          2. f
                                                                                                                                            FrankJBN RE: kattyeyes Jul 23, 2012 09:48 AM

                                                                                                                                            Kind of a fricasee of rabbit with celery, leeks, and parsnips along with medium thin slices of Portuguese sausage similar to chorizo. Mostly butter and fat-free half & half made from milk (no corn syrup) for gravy. Seasoned with sgae, marjoram, dill and bay leaf. Served over brown rice.

                                                                                                                                            Delish with a Coteaux Aix en Provence rosè

                                                                                                                                            2 Replies
                                                                                                                                            1. re: FrankJBN
                                                                                                                                              encoretraiteur RE: FrankJBN Jul 23, 2012 10:11 AM

                                                                                                                                              Chicken scallopini with demiglace port reduction over polenta....bluberry cobbler with a nutmeg and vanilla bean biscuit topping for dessert...

                                                                                                                                              1. re: encoretraiteur
                                                                                                                                                kattyeyes RE: encoretraiteur Jul 23, 2012 10:14 AM

                                                                                                                                                Oh, my, NOM!

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