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What's For Dinner? #123 [old]

LindaWhit Jan 12, 2012 01:54 PM

Well, we ran through that last thread pretty darn quickly - lots of great cooking now that some old friends are back amongst us.

So, what's going on in your kitchen today and tonight?

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  1. mariacarmen RE: LindaWhit Jan 12, 2012 02:00 PM

    i think i'm making meatloaf for the BF, as he's having dental issues again - probably something along the lines of the Prudhomme recipe - with garlic mash. And he always wants a salad, so some type of salad. For me, i still have a half a filet of tilapia in the fridge from Mon. (smell test when i get home), so maybe more fish tacos. ho-hum - i'm putting myself to sleep with this menu.

    5 Replies
    1. re: mariacarmen
      L.Nightshade RE: mariacarmen Jan 12, 2012 04:41 PM

      I've got some dental work coming up, mayhaps you could pay me a visit? Meatloaf and garlic mash sounds pretty darn good!

      1. re: mariacarmen
        LindaWhit RE: mariacarmen Jan 12, 2012 06:17 PM

        Awww, poor BF! I hope he's feeling better soon - the meatloaf and mashed sounds ggreat!

        1. re: mariacarmen
          Rubee RE: mariacarmen Jan 14, 2012 09:23 PM

          Great idea. I love that Prudhomme meatloaf - adding it to the plans this week. Hope your BF feels better!

          1. re: Rubee
            mariacarmen RE: Rubee Jan 14, 2012 10:40 PM

            thanks Rubee! it ended up being an asian-style meatloaf. not all that great.

            but then the soft-to-the-tooth cottage pie i made for my dad did not please him, so i brought that home to the boy, and he wolfed it down!

          2. re: mariacarmen
            hkl74 RE: mariacarmen Jan 16, 2012 01:13 AM

            Braised Veal Shanks with saffron, garlic mashed potatoes. Delish!

          3. LindaWhit RE: LindaWhit Jan 12, 2012 02:01 PM

            As for me - I *think* it'll probably be a pizza from Trader Joe's - or even easier, cream cheese scrambled eggs and toast (and BACON!). Just not in a cooking mood tonight. Besides, I have last night's Top Chef to watch/recap. :-)

            1. rabaja RE: LindaWhit Jan 12, 2012 03:02 PM

              After cooking a la Minuit the last few nights, I really want something I can prep and forget about until dinner time.
              Christina M.'s chicken and rice dish from last night seems to fit the bill, with brown rice, some Meyer lemons and thyme. Saffron may sneak its way into the sautéed onions, just to confuse the better half.
              Steamed spinach on the side since I crave it everyday lately.

              2 Replies
              1. re: rabaja
                ChristinaMason RE: rabaja Jan 13, 2012 08:50 AM

                Don't think that was mine, but it sounds tasty!

                1. re: ChristinaMason
                  rabaja RE: ChristinaMason Jan 13, 2012 02:40 PM

                  Woops, you're right. It was Operagirl who made something similar, although hers was more elaborate.
                  This turned put to be just good old chicken and rice with s/b thighs. Nice and lemony and incredibly comforting.
                  The best part was I banged it into the pot in less than 20 min, threw it into a 250F oven and left for an hour and a half to go workout. Came home to dinner almost done and no fire trucks outside!
                  Another 30 min at 300F and the rice absorbed the stock and the chicken was fall apart tender. I will make many variations of this dish this winter, I'm sure. Love unattended cooking!

              2. steve h. RE: LindaWhit Jan 12, 2012 03:46 PM

                Pork ribs, black bean salad and a little pineapple salsa. I'm sure there is some leftover red wine and some cold beer to wash things down. Deb will have the TV clicker, I'll be fussing with the new garage heater.
                A (teeny-tiny) slice of chocolate brownie cake topped with whipped cream will put a smile on my face.

                1. c
                  Chazz27 RE: LindaWhit Jan 12, 2012 04:08 PM

                  I am so not in the mood for cooking so a nice simple omelet sounds and feels about right. I just don't feel like going through a lot of trouble. I don't want grilled cheese (my other easy fallback) so tonight its a nice cheese omelet. May I'll add prosciutto.

                  8 Replies
                  1. re: Chazz27
                    L.Nightshade RE: Chazz27 Jan 12, 2012 04:43 PM

                    An omelet sounds very appealing. Add a glass of wine and you've got an Elizabeth David dinner.

                    1. re: L.Nightshade
                      LindaWhit RE: L.Nightshade Jan 12, 2012 06:20 PM

                      Agreed - VERY appealing! And since the Top Chef recap took longer than I had expected, I had leftover sauteed veggies I made last weekend (carrots, corn, red pepper, edamame). It was easy, it filled me up and was healthy.

                      1. re: LindaWhit
                        Berheenia RE: LindaWhit Jan 13, 2012 06:32 AM

                        I think you should change your moniker to LindaSaintWhit! How many hours have you spent entertaining us with Top Chef recaps? Bless you for this labor of love! We all owe you a few nights on the town!

                        1. re: Berheenia
                          LindaWhit RE: Berheenia Jan 13, 2012 12:07 PM

                          Saint? HELLZ no! That halo was broken a *loooonnnng* time ago, Berheenia. I'm just anal-retentive. :-)

                          1. re: LindaWhit
                            Berheenia RE: LindaWhit Jan 13, 2012 12:15 PM

                            Whatever .. keep up the good work!

                        2. re: LindaWhit
                          nomadchowwoman RE: LindaWhit Jan 13, 2012 02:40 PM

                          Oh, but an excellent recap it was, LW--definitely worth the wait; your recaps are better than the show!

                          1. re: nomadchowwoman
                            LindaWhit RE: nomadchowwoman Jan 14, 2012 07:27 AM

                            Thanks, ncw! :-)

                        3. re: L.Nightshade
                          Chazz27 RE: L.Nightshade Jan 14, 2012 07:48 AM

                          LOL, I did have a nice glass of wine. it was very good! :-)

                      2. j
                        Jerseygirl111 RE: LindaWhit Jan 12, 2012 04:55 PM

                        BBQ pulled pork flatbread. Using up the leftover pulled pork. Making the flatbread in 10 min flat. Sprinkle with shredded sharp cheddar and drizzle more bbq sauce over the top. Yum.

                        1. mariacarmen RE: LindaWhit Jan 12, 2012 08:13 PM

                          (I'd posted this by mistake on the old thread, and had been commenting on L. Nightshade's tacos of last night.) what a great mix of flavahs and text-chas, L. Nightshade! It certainly seems to be taco season, as i made tacos again, using my leftover tilapia. didn't get as exotic - i came home from work late and starving - but i made Ina's lime crema again too! i was out of cilantro when i blended it, but then the BF offered to run out and get me some for the actual tacos, dear boy (he'd already eaten.) made the sauce nice and spicy. topped the crispy fish with cabbage, cilantro and shallots. i also shoestringed a little red potato and tossed it in Pam spray (sorry, i'm on WW), cayenne, cumin, paprika, granulated garlic, s&p and made pts-friendly fries! my mom used to make us tacos and fries, which i always thought was a weird combo, but coming from Bolivia, she didn't really know from Mexican food, she was just winging it. and it was good! Missing her.

                          ack, how did i get there?? back to the tacos! here's a pic. (the fries look a bit dark but really they were good.)

                          5 Replies
                          1. re: mariacarmen
                            L.Nightshade RE: mariacarmen Jan 12, 2012 08:51 PM

                            Nice tacos mc! That crema goes well with seafood too, doesn't it? Your potatoes sound great also.
                            My mom used to make tacos too. Crispy pre-made shells filled with ground beef mixed with taco seasoning. She added a little shredded iceberg and chopped tomato, and topped them with grated American cheese. They fit into a metal holder to keep them upright in the oven. But her mind and her palate were open. When I grew up and made my tacos for her, she said they were the best meal she'd ever eaten!

                            1. re: L.Nightshade
                              mariacarmen RE: L.Nightshade Jan 12, 2012 08:57 PM

                              sweet! isn't it nice how some moms think whatever you did was the best thing ever?

                              and yes, i want to pour that crema on everything.

                              my mom started making tacos out of the blue when we moved into our new house in the 'burbs when i was 13. ground beef, no taco seasoning, just s&p, but she fried the tortillas and then folded them in half and they were delicious. guac, (also something she pulled out for the first time when i was 13), ditto on the iceberg and tomato, and lots of monterey jack cheese. they were fantastic! and then the Ore-Ida oven baked fries with lots of salt & ketchup. mmmm.... moms!

                              1. re: L.Nightshade
                                ChristinaMason RE: L.Nightshade Jan 13, 2012 08:53 AM

                                I like old-school tacos. It's a flavor I'm nostalgic for (somewhere between illicit Taco Bell trips and mom's "lazy cooking" nights, and sometimes I actively recreate it. Different from 'authentic' tacos, but still good.

                                1. re: ChristinaMason
                                  JungMann RE: ChristinaMason Jan 13, 2012 09:43 AM

                                  Every now and again I also get nostalgic for those tacos too. Now that I live in/near El Barrio, I've gotten so accustomed to soft tortillas with succulent pieces of lengua, that I kind of forget that what turned me onto tacos long ago was a crunchy shell and a sour cream gun.

                                  1. re: ChristinaMason
                                    L.Nightshade RE: ChristinaMason Jan 13, 2012 09:45 AM

                                    We had a nearby spot that was doing a taco nights a couple of years ago. Tacos - 25 cents. Hard shell, taco seasoning, iceberg lettuce, american cheese. Just like mom's. It definitely had a nostalgic appeal.

                              2. L.Nightshade RE: LindaWhit Jan 12, 2012 09:13 PM

                                I was very happy to hear pans rattling in the kitchen and aromas wafting around the house after working longer than expected. Mr. Nightshade at the stove! He marinated a boneless ribeye and seared it in the grill pan. Sides included green beans with butter and pepper, and ragamuffin pasta tossed with roasted peppers, tomatoes, anchovies, parsley, and pecorino. The final treat: the ice cream maker was whirring away with a batch of mango-blueberry frozen yogurt for later this evening. Very nice!

                                5 Replies
                                1. re: L.Nightshade
                                  mariacarmen RE: L.Nightshade Jan 12, 2012 10:09 PM

                                  that ribeye looks beyond delectable, especially those little fatty tips (which i am happy to see you didn't trim off!). and your pasta! Mr. Nightshade, you done good.

                                  1. re: mariacarmen
                                    GretchenS RE: mariacarmen Jan 13, 2012 06:44 AM

                                    Lovely-looking and sounding meal, yay Mr NS!

                                    1. re: GretchenS
                                      L.Nightshade RE: GretchenS Jan 13, 2012 09:49 AM

                                      Mr. Nightshade takes a bow to your kind comments, Gretchen and Maria!

                                      But, Maria, Mr. NS cut up the meat, I trimmed the fat off on my plate. Sorry, I know I have let you down once again. I'm just not there with the fatty bites.

                                  2. re: L.Nightshade
                                    Rubee RE: L.Nightshade Jan 14, 2012 09:25 PM

                                    That sounds perfect. Would Mr. Nightshade care to convince E to do the same? ; )

                                    1. re: Rubee
                                      L.Nightshade RE: Rubee Jan 15, 2012 11:23 AM

                                      I'm sure Mr. NS would be willing to have a talk with E! Once he basks in the glow of your appreciation, he'd probably make a habit of it! That's what has happened here!

                                  3. Berheenia RE: LindaWhit Jan 13, 2012 06:37 AM

                                    Sucked in again by an Allrecipes email I made a chicken pot pie using some puff pastry left over from the holidays. Per recipe it was baked in a shallow rectangular dish with the the pastry rolled out to fit. It just wasn't crusty enough. Sorry I didn't use our usual round deep dish casserole. Now we know and there are lots of leftovers.

                                    1. h
                                      Harters RE: LindaWhit Jan 13, 2012 09:23 AM

                                      Chestnut & butternut squash risotto.

                                      6 Replies
                                      1. re: Harters
                                        L.Nightshade RE: Harters Jan 13, 2012 10:03 AM

                                        This sounds perfect for the chilly weather. I love butternut squash risotto, but I am completely unaccustomed to cooking with, or eating, chestnuts. I loved smelling them roasting on street corners in Italy, but I've yet to taste one. (Except that puree in a can!)

                                        1. re: L.Nightshade
                                          Harters RE: L.Nightshade Jan 13, 2012 10:37 AM

                                          We can also get whole chestnuts in a can (which is what we're using tonight), as well as the puree.

                                          From time to time, I make an exceptionally rich and decadent dessert with the puree, mixing together:

                                          275g chocolate (70%)
                                          425g puree
                                          175g butter
                                          175g caster suger (confectioner's ??)
                                          grated rind of an orange
                                          juice of orange
                                          2tbsp booze - Grand marnier or brandy

                                          I pack it into a lined loaf tin and chill it for several hours. Turn it out and slice. Serves 8 greedy people (it is very rich) - I usually portion it into slices and freeze them interleaved with greaseproof paper.

                                          1. re: Harters
                                            L.Nightshade RE: Harters Jan 13, 2012 10:41 AM

                                            Wow, that sound heavenly! I'm copying and pasting into my recipe cards!

                                            I assume you use solid chocolate and melt it. Do you melt or cream the butter?

                                            1. re: L.Nightshade
                                              Harters RE: L.Nightshade Jan 13, 2012 11:35 AM

                                              Yeah, melt the choccie and soften the butter. Then just gradually beat everything together. It's as easy peasy as that. Then pack it into a suitable container to chill - you want something with a bit of depth so you get good slices.

                                              1. re: Harters
                                                L.Nightshade RE: Harters Jan 13, 2012 11:45 AM

                                                Thanks Harters! I look forward to trying this (some time when I come down off these last weeks of food splurges!).

                                            2. re: Harters
                                              magiesmom RE: Harters Jan 13, 2012 12:20 PM

                                              I am so glad to see that recipe. I had copied off a radio talk show over ten years ago, made and loved it and then lost it. It is delectable!!! I made it with B&B.
                                              Thank you!!

                                        2. s
                                          suburban_mom RE: LindaWhit Jan 13, 2012 10:05 AM

                                          Last night was a simple roasted chicken with butternut squash, onions, and parsnips under the roasting rack. The veggies cooked in all the tasty chicken drippings and were wonderful. Sauteed haricot verts on the side.

                                          1 Reply
                                          1. re: suburban_mom
                                            ChristinaMason RE: suburban_mom Jan 17, 2012 05:38 AM

                                            yum, comfort food at its best.

                                          2. m
                                            magiesmom RE: LindaWhit Jan 13, 2012 12:22 PM

                                            A simple baked haddock with lemon and garlic, brown rice and wild mushroom "risotto", broccolini, probably just steamed, and the apple sharlotka from Smitten Kitchen that is my new favorite easy dessert.

                                            3 Replies
                                            1. re: magiesmom
                                              saintp RE: magiesmom Jan 13, 2012 12:34 PM

                                              I can't wait to try that apple sharlotka....it looks so good!

                                              Last night I made a Chicken with a Spicy Red Sauce from Madhur Jaffrey's Quick and Easy Indian....had never made it before and it was wonderful. not too spicy, with garlic, ginger, cinnamon, cumin, chilis, cloves, had no cardamom, but that didn't seem to affect it. Will absolutely make this again

                                              1. re: saintp
                                                GretchenS RE: saintp Jan 13, 2012 01:08 PM

                                                Wow, that apple sharlotka looks REALLY good, and I am not generally a dessert-eater.

                                                1. re: GretchenS
                                                  mariacarmen RE: GretchenS Jan 14, 2012 12:19 AM

                                                  dammit, why did you have to link to that? now i'm going to have to make it. the oldster LOVES anything apple, so this would be perfect. thanks GS!

                                            2. GretchenS RE: LindaWhit Jan 13, 2012 01:01 PM

                                              Last night polished off the porkobucco: very tasty but very rich. Tonight I have the makings of a nice salad: an avocado that I think is perfectly ripe, butter lettuce, red cabbage, radishes, hearts of palm and I think I will pick up a little piece of fish on my way home to go with it. Tomorrow I am off to Switzerland for a week -- work, but I think there will be some good food involved, I am told that office is full of "foodies" and people have already "booked" me for dinners so fingers crossed. You all will no doubt be on #124 by the time I get back, Happy Cooking, all!

                                              2 Replies
                                              1. re: GretchenS
                                                LindaWhit RE: GretchenS Jan 13, 2012 01:07 PM

                                                Safe trip, Gretchen - and make sure you let us know what Swiss goodies you got to try while over there. :-)

                                                1. re: GretchenS
                                                  mariacarmen RE: GretchenS Jan 14, 2012 12:20 AM

                                                  wow, how exciting for you GS! have a wonderful, delicious time!

                                                2. Cherylptw RE: LindaWhit Jan 13, 2012 07:56 PM

                                                  I've been busy most of the week so didnt get a chance to post...the week's re-cap starting with Tue: roasted fresh ham with pork jus, steamed broccoli with garlic and tomato rice pilaf. Wednesday: broiled chuck steak w/ onion & mushroom sauce, potatoes au gratin and garden salad. Last night we had braised turkey necks with gravy and biscuits; sides were pan seared asparagus with lemon butter and the rest of Tue's rice pilaf. Four flavor pound cake for dessert. Tonight we had take out; back in the kitchen tomorrow....

                                                  1. Chocolatechipkt RE: LindaWhit Jan 13, 2012 08:16 PM

                                                    Seared scallops on a salad of TJ's ancient grains couscous mix with apples, cranberries, and almonds with cider vinaigrette, and asparagus

                                                    3 Replies
                                                    1. re: Chocolatechipkt
                                                      L.Nightshade RE: Chocolatechipkt Jan 13, 2012 11:56 PM

                                                      Those scallops look gorgeous, and lovely idea to put them atop that mix.

                                                      1. re: Chocolatechipkt
                                                        mariacarmen RE: Chocolatechipkt Jan 14, 2012 12:12 AM

                                                        oh yes, how did i miss those? succulence!

                                                        1. re: Chocolatechipkt
                                                          LindaWhit RE: Chocolatechipkt Jan 14, 2012 07:37 AM

                                                          That looks heavenly!

                                                        2. mariacarmen RE: LindaWhit Jan 13, 2012 11:51 PM

                                                          "asian-influenced" meatloaf. in concept, not so much in execution. i mixed ground beef (it's all i had) with sauteed onions and garlic, a tiny bit of fish sauce (yeah, sounds weird on beef to me too), some of that spicy korean paste, soy, some brown sugar, a little cumin, s&p. napped the top with some more of the korean sauce mixed with a little hoisin. I made it last night and reheated tonight. worked late, so didn't have energy to buy and make the baby bok choy, and parsnip mash i'd planned. so, just plain mashed potatoes, but drizzled with Ina's crema that i dolled up with horseradish. that went on the meatloaf too, which was just slightly sweet but nothing else really stood out. romaine and tomato salad with store-bought blue cheese dressing on the side. not bad, not great. MEH.

                                                          2 Replies
                                                          1. re: mariacarmen
                                                            L.Nightshade RE: mariacarmen Jan 13, 2012 11:58 PM

                                                            Sounds pretty good to me! It's hard to pull it all together on a work-late day.

                                                            1. re: L.Nightshade
                                                              mariacarmen RE: L.Nightshade Jan 14, 2012 12:12 AM

                                                              you're nice. ( :

                                                          2. v
                                                            vafarmwife RE: LindaWhit Jan 14, 2012 03:57 AM

                                                            AFter being sick for two weeks with some kind of bronchitis almost pneumonia thing and not taking any time off from work to be sick because of year end closing, this is my first weekend in two weeks that I am cooking. Making the hubby a beef stew to put in his thermos because he is working snow removal this weekend, potato soup for me, and a taco soup to warm up for supper for next week. ALso making a big pan of brownies because I am craving chocolate.

                                                            4 Replies
                                                            1. re: vafarmwife
                                                              mariacarmen RE: vafarmwife Jan 14, 2012 11:41 AM

                                                              eek, glad your lungs are on the mend. take it easy, relapses are real....

                                                              1. re: mariacarmen
                                                                vafarmwife RE: mariacarmen Jan 14, 2012 11:44 AM

                                                                Thanks- really have had this stuff since Thanksgiving and am on my third round of antibiotics. I shudder to think how bad I would be if I didn't get flu shot and pneumonia shot.

                                                                1. re: vafarmwife
                                                                  nomadchowwoman RE: vafarmwife Jan 15, 2012 08:50 AM

                                                                  Glad you're feeling better, vafarmwife; sounds like a lot of feel-better food going on at your house.

                                                              2. re: vafarmwife
                                                                LindaWhit RE: vafarmwife Jan 14, 2012 02:44 PM

                                                                Oh, bronchitis is the pits! Glad you're feeling better, vafarmwife! Craving chocolate is always a good thing. :-)

                                                              3. h
                                                                Harters RE: LindaWhit Jan 14, 2012 05:11 AM

                                                                Our current "cooking the books" is Jamie Oliver's "Return of the Naked Chef" (2000) and tonight's starter comes from that - a warm salad. Into the bowl goes a supermarket mix of watercress, rocket and spinach. Meanwhile, Jerusalem artichokes have been boiled till just soft, cooled and sliced. They go in the fryng pan with some sliced smoked streaky bacon and are then added to the leaves. A little rapeseed oil goes into the pan (depends how much has rendered from the bacon), along with a dollop of Dijon and some cider vinegar, to make the salad dressing.

                                                                Main course is locally shot mallard, bought from the farmers market, which is to be roasted. It's a small thing which should just about do us (although I can often manage one on my own if I'm greedy). There's cavolo nero to be steamed. And spuds in some form. And an apple sauce (or maybe just some sauteed slices).

                                                                1. m
                                                                  megjp RE: LindaWhit Jan 14, 2012 07:24 AM

                                                                  Last night the man and I had a dinner date as a reward for a really tough week, and the resto knocked it out of the park with both food and attentive (though not obsequious) service.

                                                                  We split a charcuterie plate (their version of lap cheong was quite good, and a Ukrainian kinda-kielbassa warmed my northern European heart), before mains of a "freaking ridiculous" burger (the man) and coq au vin (me), with sharing sides of roasted root vegetables, sunchokes in chivey vinaigrette, and pommes Kennedy. A restricted diet precluded me from tasting this epic burger, but my coq au vin was interesting because it included a healthy dose of smoked pork where I normally see fresh called for; this preparation really provided excellent 'basenotes'. Also, who doesn't love cider-scented whipped potatoes under a big ol' hunk of braised meat?

                                                                  We didn't have room for dessert, only espresso to gird ourselves for the waddle to the car. :)

                                                                  1 Reply
                                                                  1. re: megjp
                                                                    mariacarmen RE: megjp Jan 14, 2012 11:43 AM

                                                                    no one, that's who! sounds really good.

                                                                  2. Uncle Bob RE: LindaWhit Jan 14, 2012 07:29 AM

                                                                    Fried Dill Pickles....(Maybe)
                                                                    Hush puppies.......
                                                                    Mustard Greens with Turnip Roots......
                                                                    Sweet Potato Fries......
                                                                    Chocolate Ice Cream........

                                                                    7 Replies
                                                                    1. re: Uncle Bob
                                                                      LindaWhit RE: Uncle Bob Jan 14, 2012 07:50 AM

                                                                      YAY! Uncle Bob is back with his menu - prefaced with his bourbon. ;-)

                                                                      And THAT is a southern meal if ever I saw one!

                                                                      1. re: LindaWhit
                                                                        mamachef RE: LindaWhit Jan 17, 2012 09:25 AM

                                                                        I love everything you ever wrote about how you eat, Uncle Bob. Please stay awhile!

                                                                      2. re: Uncle Bob
                                                                        mariacarmen RE: Uncle Bob Jan 14, 2012 11:44 AM

                                                                        mmmm catfish.... and sweet potato fries... welcome back UB!

                                                                        1. re: Uncle Bob
                                                                          Rubee RE: Uncle Bob Jan 14, 2012 09:26 PM

                                                                          Yes PLEASE!

                                                                          1. re: Uncle Bob
                                                                            Cherylptw RE: Uncle Bob Jan 15, 2012 12:37 PM

                                                                            Uncle Bob! Where have you been? Glad to see you back on this thread

                                                                            1. re: Cherylptw
                                                                              Uncle Bob RE: Cherylptw Jan 17, 2012 01:39 PM

                                                                              Was gonna ask you the same thing....Me?? I've been "Rat Cheer" :))

                                                                              1. re: Uncle Bob
                                                                                Cherylptw RE: Uncle Bob Jan 17, 2012 06:22 PM

                                                                                I took the last six months off but I can't stay away from a good thing (lol)....

                                                                          2. LindaWhit RE: LindaWhit Jan 14, 2012 07:39 AM

                                                                            Last night was out at my fave restaurant, introducing a friend to it, as she'd never been there. She loved how warm and inviting it is (especially on a very cold and blustery night!) and we enjoyed sangria and various tapas. And hugs and kisses from the staff. Oh yeah - she liked those too. :-)

                                                                            Tonight? It's the BIG GAME - the Patriots vs. the Broncos. Game time is 8pm (gah - REALLY NFL?) so I'll have time to fix dinner - garlic & cheese sirloin tips, baked potato with sour cream and chives (and butter, of course!) and roasted green beans with toasted almonds.

                                                                            GO PATS!!!!! Time to take Tebow down!

                                                                            9 Replies
                                                                            1. re: LindaWhit
                                                                              steve h. RE: LindaWhit Jan 14, 2012 12:38 PM

                                                                              Very cool. We'll be watching that game.
                                                                              Giants take on the Packers tomorrow afternoon. A classic New Orleans-style Muffaletta will be on the counter.
                                                                              Giants/Pats in Super Bowl XLVI? Deja vu all over again.

                                                                              1. re: steve h.
                                                                                LindaWhit RE: steve h. Jan 14, 2012 02:48 PM

                                                                                BITE YOUR TONGUE, Steve! :-P

                                                                                1. re: LindaWhit
                                                                                  steve h. RE: LindaWhit Jan 14, 2012 03:01 PM

                                                                                  Capicola, mortadela, provolone, hard salami, olive spread all on an Italian round loaf. No tongue.

                                                                                  Edited to add: All the right teams have made it to the post season challenge. My take is that the NFC is a bit tougher than the AFC this year. We'll see. Bottom line is that great football, great meals are in our near-term future.

                                                                                  1. re: steve h.
                                                                                    LindaWhit RE: steve h. Jan 14, 2012 04:20 PM

                                                                                    Agree on great football and *always* great meals with this group. :-)

                                                                                    1. re: LindaWhit
                                                                                      jenscats5 RE: LindaWhit Jan 16, 2012 05:03 AM

                                                                                      Also agree - looking forward to next week's games & meals!! Thinking shredded beef sandwiches maybe......caramelized onions too....

                                                                                2. re: steve h.
                                                                                  Nanzi RE: steve h. Jan 16, 2012 09:30 AM

                                                                                  We watched that Giants/Pats game in Aruba with our dau and soon to be husband(3 days later). Dh & I are avid Giants fans, and Dau & DH are rabid Pats fans. The Marriott where we stayed put up a big screen next to the pool bar and had lots of munchies, wings, buckets of beer, etc(albeit at a higher price than before and after the game ;~() ). Loads of good natured ribbing going on. Was great. We talked to them about a rematch....but we're not going with them til 2013......Time will tell!!

                                                                                  1. re: Nanzi
                                                                                    steve h. RE: Nanzi Jan 16, 2012 10:48 AM

                                                                                    It was 13 degrees here on the Sou'west Shore of Connecticut when I woke up this morning. I wouldn't mind trading places with you guys. Deb and I have sailed the EC and loved it (there's just something about life at 5 knots). You may not want to come back. Pats/Giants in Super Bowl XLVI would be mighty attractive.

                                                                                    Order an extra rum drink for me and enjoy the moment.

                                                                                3. re: LindaWhit
                                                                                  nomadchowwoman RE: LindaWhit Jan 15, 2012 09:03 AM

                                                                                  Congrats to the Pats! And to the 49ers. Both deserved their wins. We'll be rooting for the Giants today and our hometown boy, last Manning standing (though DH has hard ties to Wisconsin; these loyalties get complicated).
                                                                                  But, alas, we are crestfallen in the Crescent City. So comfort food is in order. The detoxing and lightening up will have to wait again. At least the weather is appropriate for comfort foods .... Cold. Comfort.
                                                                                  What shall it be? Leek-potato soup? Lasagna? Enchiladas, since all the makings are here?
                                                                                  I'll just finish reading the thread for inspiration.

                                                                                  1. re: nomadchowwoman
                                                                                    steve h. RE: nomadchowwoman Jan 15, 2012 05:42 PM

                                                                                    Giants won: 37-20 over the number one seed Green Bay Packers. Sweet.
                                                                                    Beer was cold (it's very cold right now) and the muffaletta was tasty.Next week is San Francisco. They're a really good team, should be a good game.

                                                                                4. BananaBirkLarsen RE: LindaWhit Jan 14, 2012 11:25 AM

                                                                                  Craving vegetables last night so we took the dog for a walk to the supermarket at 9pm. My poor boyfriend had to wait outside in the cold while I ran around the store picking out all the ingredients for my mom's "Greek Barley Salad". When I came out, he was surrounded by a group of people (several in various states of intoxication), cooing over how cute our dog is... until she saw me come out of the store and got protective and started barking at everyone and generally making a scene (who ever thought it was a good idea to mix a chihuahua with a dachshund?).

                                                                                  Anyway, dinner was very late, but good. Red leaf lettuce, spinach, tomato, cucumber, slivers of red onion, feta, my orange-lemon olives and barley, all tossed with a lemon juice-crushed garlic-olive oil dressing. Fresh baked no-knead bread with butter on the side.

                                                                                  We've got a friend coming over tonight for movies, pizza and beer, so I'll be taking the night off from cooking.

                                                                                  1 Reply
                                                                                  1. re: BananaBirkLarsen
                                                                                    LindaWhit RE: BananaBirkLarsen Jan 14, 2012 02:49 PM

                                                                                    Too cute on the dog - and I'm sure the BF appreciated the attention from the tipsy passersby. ;-)

                                                                                  2. L.Nightshade RE: LindaWhit Jan 14, 2012 11:32 AM

                                                                                    Last night I made Tea and Soy Sauce Braised Chicken, and Green Beans in Oyster Sauce, both from inaplasticup's blog. The chicken is cooked in a mix of ginger root, onion, garlic, black vinegar, soy sauce, brown sugar and tea leaves. I served it over jasmine rice, with green beans on the side.
                                                                                    Tonight Mr NS has requested date night dinner. He's cooking something nice, I don't know what yet, and I'm dressing up and pulling some wine out of the cellar (which is a closet in the downstairs room). We had a nice little dust of snow last night, but it's really supposed to come in later today, so we'll be cozy, sipping wine, fire blazing.

                                                                                    7 Replies
                                                                                    1. re: L.Nightshade
                                                                                      mariacarmen RE: L.Nightshade Jan 14, 2012 11:46 AM

                                                                                      you did it! it looks beautiful! i'm doing mine tomorrow night.

                                                                                      1. re: L.Nightshade
                                                                                        Chocolatechipkt RE: L.Nightshade Jan 14, 2012 02:16 PM

                                                                                        That looks delicious!

                                                                                        1. re: L.Nightshade
                                                                                          LindaWhit RE: L.Nightshade Jan 14, 2012 02:50 PM

                                                                                          Date night dinner - cute! And enjoy the wine and whatever he's concocting in your kitchen! Last night's dinner looks VERY good!

                                                                                          1. re: L.Nightshade
                                                                                            jenscats5 RE: L.Nightshade Jan 14, 2012 03:20 PM

                                                                                            That looks delicious! What is her blog link again - I lost it....

                                                                                            1. re: jenscats5
                                                                                              L.Nightshade RE: jenscats5 Jan 14, 2012 03:26 PM

                                                                                              This is the link to the recipe, as that's what I have bookmarked. You can navigate from here:

                                                                                              1. re: L.Nightshade
                                                                                                jenscats5 RE: L.Nightshade Jan 14, 2012 04:14 PM

                                                                                                Great! Thank you!

                                                                                                1. re: L.Nightshade
                                                                                                  nomadchowwoman RE: L.Nightshade Jan 15, 2012 09:06 AM

                                                                                                  +1. That looks scrumptious.

                                                                                            2. m
                                                                                              megjp RE: LindaWhit Jan 14, 2012 04:38 PM

                                                                                              I'm either incredibly hungover (less likely) or getting sick (more likely), but I haven't been able to leave the apartment long enough to do a shop today. I'll suck it up later and brave the cold to visit a 24h store and pay more and curse both that store and my own sorry hide. And the wind.

                                                                                              As I'm on my own tonight, I am currently boiling an egg, heating up chipotle corn soup, and sauteeing some green beans with bacon and onions. I feel pretty pathetic since the soup is from a package and the beans from the freezer, but ideally the French press I'm about to make will hold some energy for me. :)

                                                                                              1. jenscats5 RE: LindaWhit Jan 14, 2012 05:24 PM

                                                                                                Since football is on tomorrow early - today was made shopping day. Mostly clothes for me (mine don't fit!!) but some food also for my cooking day tomorrow.

                                                                                                Since we had lunch out, I went with a very light dinner of some of the butternut squash soup I had made a while back & froze. This is my new favorite soup!

                                                                                                4 Replies
                                                                                                1. re: jenscats5
                                                                                                  megjp RE: jenscats5 Jan 14, 2012 06:03 PM

                                                                                                  Hey, do you happen to follow a recipe for that soup? It sounds silly because it's supposed to be so easy, but I'm always underwhelmed by my squash soups and they don't end up tasting at all like how I want them to. But a new favourite soup sounds promising! :)

                                                                                                  1. re: megjp
                                                                                                    jenscats5 RE: megjp Jan 15, 2012 04:33 AM

                                                                                                    Here's what I did: I cubed one whole butternut squash & put into a crockpot with 1 container of vegetable broth and 1 chopped onion. (Now I also added 1 cup water + another half container of broth - I don't think I needed this as the soup turned out too watery.) Also added salt, pepper, cumin, bay leaf, and cinnamon. Turned it on low & went to work. (was on low for about 9 hours total)

                                                                                                    When I got home I mashed the soup (don't have an immersion blender - it broke!). Now it was too watery, so I pureed a can of drained white beans & put them in along with a container of Greek yogurt and adjusted the spices a bit.

                                                                                                    1. re: jenscats5
                                                                                                      megjp RE: jenscats5 Jan 15, 2012 07:33 AM

                                                                                                      Thank you! I don't know why I so seldom think to make soup in the crock pot seeing as how I use it so much generally. This seems easy and tasty, minus in my case the Greek yogurt (damn traitorous belly won't accept it!). I have subs I can make for that, and I'm definitely going to try this because I do have a large squash languishing in the cupboard.

                                                                                                      1. re: megjp
                                                                                                        jenscats5 RE: megjp Jan 15, 2012 08:31 AM

                                                                                                        The house smelled SO good when I got home!! And I only used the Greek yogurt as I had it in the fridge....I'm interested in hearing what you use instead!

                                                                                                2. weezieduzzit RE: LindaWhit Jan 14, 2012 05:45 PM

                                                                                                  Salmon en Papillote with asparagus, butter, thinly sliced lemons and dill from the garden. Simple, light, tasty.

                                                                                                  1. Rubee RE: LindaWhit Jan 14, 2012 09:48 PM

                                                                                                    Good eats over the past few weeks. Ate out a lot and spent a weekend in Colorado (WOW Frasca lived up to the accolades), so just a few:

                                                                                                    Orecchiette tossed with restaurant leftovers (spicy sausage sauce with a clam dish), polenta with eggplant from the garden, portabellos with marsala over polenta cakes, and I'm trying to have smoothies for breakfast but so far only one - with yogurt, dates, strawberries and blueberries, and coconut water. Tonight was Japanese. Tried a new Japanese beer (liked it a lot) I picked up at the Asian market today, and dinner was ankimo from our favorite Japanese restaurant. After a fab dinner last night, we were handed a bag with ankimo and ponzu to take home. Lucky us! Easy to see why it's our favorite place. I sliced it and garnished with scallions and togarashi (spice blend).

                                                                                                    E's low-carbing, so tomorrow night I'm planning chicken breasts stuffed with mushrooms and roasted cauliflower. For me, I'm planning a lot of Asian-influenced lunches this week after stocking up at the market.

                                                                                                    3 Replies
                                                                                                    1. re: Rubee
                                                                                                      mariacarmen RE: Rubee Jan 14, 2012 10:44 PM

                                                                                                      such lusciousness, Rubee.... i still haven't gotten around to copying your mushroom dish, but it's still dancing around in my head....

                                                                                                      1. re: mariacarmen
                                                                                                        ChristinaMason RE: mariacarmen Jan 17, 2012 05:56 AM

                                                                                                        agree, I'm definitely stealing that mushroom marsala over polenta idea.

                                                                                                      2. re: Rubee
                                                                                                        nomadchowwoman RE: Rubee Jan 15, 2012 09:13 AM

                                                                                                        Dang, Rubee, even your smoothie looks sexy! We have yogurt smoothies for breakfast 3 or 4 times a week. Mine are just boring.

                                                                                                      3. h
                                                                                                        Harters RE: LindaWhit Jan 15, 2012 04:05 AM

                                                                                                        Fegato alla Veneziana. Sauteed spuds. Peas.

                                                                                                        Cheese for "afters". Discovered a Caerphilly in the freezer that we bought before Christamas.

                                                                                                        6 Replies
                                                                                                        1. re: Harters
                                                                                                          LindaWhit RE: Harters Jan 15, 2012 07:20 AM

                                                                                                          Could you describe the Fegato alla Veneziana, pleaseandthankyou, Harters? (And which cookbook is this from?)

                                                                                                          1. re: LindaWhit
                                                                                                            Harters RE: LindaWhit Jan 15, 2012 07:37 AM

                                                                                                            No cookbook for this one, Linda. It's probably *the* classic dish from Venice and it's something that I've loved to eat for more years than I care to remember.

                                                                                                            You slice onions very thinly and gently fry them till they're meltingly soft. It's important that you do this very slowly - probbaly take 20 - 30 minutes. Tip them out and keep them warm. Turn the heat up and throw in your seasoned thinly sliced calves liver. Frying is the work of seconds, literally, 30 seconds a side or so. The onions go back in for a toss round. Chopped parsley and quick splash of red wine vinegar finishes it off.

                                                                                                            Looking forward to finding it on a restaurant menu when we're in Venice in the spring.

                                                                                                            1. re: Harters
                                                                                                              LindaWhit RE: Harters Jan 15, 2012 08:18 AM

                                                                                                              OK, liver. Yeah, that's one I won't make. But I do hope you enjoy!

                                                                                                              1. re: Harters
                                                                                                                mariacarmen RE: Harters Jan 15, 2012 10:51 AM

                                                                                                                ohhhh love liver... we call that Liver and Onions here. nowhere near as poetic as fegato alla veneziana.

                                                                                                                1. re: mariacarmen
                                                                                                                  Harters RE: mariacarmen Jan 15, 2012 12:05 PM

                                                                                                                  Ah, "liver & onions" with us means lamb's liver, not calf. And quite thickly cut onions, rather than the very thin ones here. Both delish!

                                                                                                                2. re: Harters
                                                                                                                  gembellina RE: Harters Jan 17, 2012 01:30 AM

                                                                                                                  YUM. I love a bit of sage in this, though I suppose that's not veneziana anywamore. I must cook calves' liver for the bf to convince him liver is good when it's not his mother's shoe leather. I've won him round on fish, now I just need to break his habit of telling his mum that she's cooked it wrong all these years, eek...

                                                                                                            2. v
                                                                                                              vafarmwife RE: LindaWhit Jan 15, 2012 05:40 AM

                                                                                                              Snow flurries today so we're having chicken pot pie with biscuit topping, green salad, and pear crisp for lunch today.

                                                                                                              2 Replies
                                                                                                              1. re: vafarmwife
                                                                                                                ChristinaMason RE: vafarmwife Jan 17, 2012 05:57 AM

                                                                                                                that's lunch? wow. sounds great.

                                                                                                                1. re: ChristinaMason
                                                                                                                  nomadchowwoman RE: ChristinaMason Jan 17, 2012 09:37 AM

                                                                                                                  Lunch in that Virginia farm kitchen sounds so cozy and delicious, doesn't it?

                                                                                                              2. LindaWhit RE: LindaWhit Jan 15, 2012 07:31 AM

                                                                                                                After a proper drubbing of Denver last night, this Patriots fan is feeling GOOD! ::::Doing the Snoopy happy dance!:::::

                                                                                                                It's a porky day...I'll be making my mac & ham and cheese for Mom in small, freezable oven-ready foil containers. I gave her a bag of Panko breadcrumbs, so she just has to defrost, sprinkle on the Panko, bake, and she's got dinner.

                                                                                                                As for me, I picked up a pork tenderloin yesterday, and it's WFD. I'm going to use my small food processor to blend some apricot preserves, freshly grated ginger (a LOT!), some champagne vinegar, salt and a healthy dose of Aleppo pepper. That'll be brushed on the tenderloin for roasting. Sides will be rice pilaf (Near East) and carrots, peas and roasted corn.

                                                                                                                2 Replies
                                                                                                                1. re: LindaWhit
                                                                                                                  Harters RE: LindaWhit Jan 15, 2012 10:26 AM

                                                                                                                  Apricot works so well with pork tenderloin (or fillet as we call it). I do a thing with it where I cut it almost all the way through and open it out (like a book, sort of), then lay slices of apricot and garlic along the length. Then tie it back together and roast.

                                                                                                                  But I do like the sound of yours, Linda. Does it form a glaze or become a little sauce?

                                                                                                                  1. re: Harters
                                                                                                                    LindaWhit RE: Harters Jan 15, 2012 10:42 AM

                                                                                                                    Don't know, Harters. I haven't yet made the mixture. :-) I guess it depends on how much champagne vinegar I add or other liquid, as I'll probably also add some of the sherry in which the grated ginger is sitting in the fridge. So perhaps I'll start it out as a glaze, and then thin it out a bit with some sherry for sauce for the tenderloin and rice pilaf.

                                                                                                                2. caseyjo RE: LindaWhit Jan 15, 2012 08:43 AM

                                                                                                                  I'm having a shepherd's pie; making two smaller pies so that I can have one in the freezer for my next sick day. I've been on a lamb kick recently, which has been pretty delicious.

                                                                                                                  3 Replies
                                                                                                                  1. re: caseyjo
                                                                                                                    mariacarmen RE: caseyjo Jan 15, 2012 10:56 AM

                                                                                                                    yum. i made a bunch of lamb meatballs and froze them for my oldster yesterday. snuck a few myself.

                                                                                                                    1. re: caseyjo
                                                                                                                      ChristinaMason RE: caseyjo Jan 17, 2012 05:59 AM

                                                                                                                      caseyjo, every once in a while a few of us start making lamb for dinner, and by the end of the week, 2/3 of the WFD crew is eating lamb, too. You might have just set this in motion... :)

                                                                                                                      1. re: ChristinaMason
                                                                                                                        mariacarmen RE: ChristinaMason Jan 17, 2012 10:24 AM

                                                                                                                        or chicken paprikas....

                                                                                                                        NCW helped, too, with her lamb tagine!

                                                                                                                    2. twodales RE: LindaWhit Jan 15, 2012 09:24 AM

                                                                                                                      You've been busy bees and I have been cooking unadventurously for the most part. I've just been trying to put some "fuel" on the table in as little time as possible. I've been discovering some good vegetarian meals due to the college-kid being home on break as well as having a well-chilled sazerac on a few evenings. That's been my level of excitement on the culinary level.

                                                                                                                      Tonight perhaps a steak and kidney pie?

                                                                                                                      2 Replies
                                                                                                                      1. re: twodales
                                                                                                                        Harters RE: twodales Jan 15, 2012 10:23 AM

                                                                                                                        I love steak & kidney pie *. But then I'm British and a man so it's in the genes. Unfortunately it's not something that ever appears at Casa Harters as herself detests kidney. There are offers to make steak pie but it just wouldnt be the same

                                                                                                                        (* or snake & pygmy as it was always called when I was a kid)

                                                                                                                        1. re: Harters
                                                                                                                          twodales RE: Harters Jan 15, 2012 11:38 PM

                                                                                                                          I'm not a kidney fan but it's my dear Mother-in-law's recipe. I only use one lamb kidney, thinly sliced just so it adds a bit of flavor to the gravy. Most folks wouldn't even know it's there. The Derbyshire lad "were right pleased"!

                                                                                                                      2. nomadchowwoman RE: LindaWhit Jan 15, 2012 10:34 AM

                                                                                                                        A mixed bag, in the meals dept., this past week.

                                                                                                                        Early week, I tried a no-fuss, no-stir, long-baked technique for soft polenta to serve with leftover shortribs. It was indeed not fussy, but, after two tries now with "easy" methods, I think I prefer the results from the fussy way. Mine just never got the creaminess I want and didn't look nearly as nice as Rubee's above.

                                                                                                                        Mid-week, we celebrated my niece's b-day with, per her request, red beans and rice (white for her and Mom, brown for the rest) cooked with a giant hambone from the freezer and a small piece of andouille lurking there as well.
                                                                                                                        To go with that, I attempted my first oven-fried chicken. I soaked boneless, skinless breasts and thighs in a spicy, lemony buttermilk bath and breaded them with Panko. While the breasts were dry and practically inedible by the time they started to brown, the dark meat was succulent and delicious. Secret seemed to be in the marinade.
                                                                                                                        Mom made precious itty bitty red velvet cupcakes for dessert. Niecey pretty much ate the cream cheese frosting and left the rest behind. DH made sure nothing went to waste . . .

                                                                                                                        Definite highlight was a lamb tagine for the inaugural run of my clay tagine, which was served with fancy "hand-rolled" (would hate that job!) couscous (that came with the set), a side salad of spinach, red onion, and blood orange, and pear tarte tatin for dessert. Although I was skeptical about the tomatoes/raisin combination in this dish, DH and I and our guest just loved it.

                                                                                                                        Since I promised Linda Whit I'd recap the (Paula Wolfert) recipe if successful, here goes: chunks of lamb shoulder go into the pot (no browning, though I think I would brown if using a regular pot) with olive oil, chopped onion, minced garlic, s&p, ground ginger, turmeric; all are tossed to coat. A cup each of drained, canned tomatoes and water are added, and the whole is brought to a boil slowly. Heat is reduced, pot covered, and the stew simmers for 2 - 2 ½ hours. Then a mix of minced parsley and cilantro and a cup of raisins (previously drained after a hot soak) are added, and the stew cooks, uncovered another 30 minutes until sauce is reduced and meat tender. The uncovered pot then goes into a 325 oven (before the preheating if using a clay tagine) and bakes until the meat is glazed (not sure this step is really necessary; not sure my meat ever got "glazed"). Just before serving scattered over dish fried (pre-blanched--PITA, that step) almonds, black pepper and minced parsley or cilantro for color (forgot that step as photo attests).
                                                                                                                        This was delicious. (Wouldn't you know DH went crazy for the blanched almonds?: "these are so much better without the skins." Indeed.)

                                                                                                                        9 Replies
                                                                                                                        1. re: nomadchowwoman
                                                                                                                          LindaWhit RE: nomadchowwoman Jan 15, 2012 10:46 AM

                                                                                                                          Lovely mixture, ncw! I'd have to switch to flat leaf parsley for the cilantro, but everything else sounds wonderful. Thanks!

                                                                                                                          1. re: nomadchowwoman
                                                                                                                            mariacarmen RE: nomadchowwoman Jan 15, 2012 10:55 AM

                                                                                                                            that sounds delicious. love lamb so much.

                                                                                                                            1. re: nomadchowwoman
                                                                                                                              L.Nightshade RE: nomadchowwoman Jan 15, 2012 11:19 AM

                                                                                                                              Great looking and sounding meal ncw! Do you have a large tagine? I'm always afraid to cook in mine, as it doesn't look like it would tolerate much. I just use if for serving (totally cheating, I know).

                                                                                                                              1. re: L.Nightshade
                                                                                                                                nomadchowwoman RE: L.Nightshade Jan 15, 2012 01:57 PM

                                                                                                                                I'm guessing it's 12 or 13 inches across at the bottom (medium?). It holds more than I thought it would, had no problem handling three lbs. of lamb.
                                                                                                                                Truth be told, I don't really see the advantage of the tagine over a braiser or dutch oven: you have to worry about starting over very low heat and with cold ovens, etc., with the clay tagine, and I generally like to start by browning the meet (though I was surprised that this dish did not seem to suffer from not browning).

                                                                                                                                1. re: nomadchowwoman
                                                                                                                                  L.Nightshade RE: nomadchowwoman Jan 15, 2012 02:04 PM

                                                                                                                                  That's a nice size. It makes me feel like mine is more for "decorative" purposes! I hear what you are saying about the braiser or dutch oven. Tagines and clay pots do lend a certain visual authenticity to a dish though.

                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                    mariacarmen RE: nomadchowwoman Jan 16, 2012 02:03 AM

                                                                                                                                    i bought lamb shoulder today, tho i'm tagine-less, NCW, I'll be making this for Monday night's dinner!

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      nomadchowwoman RE: mariacarmen Jan 16, 2012 09:13 AM

                                                                                                                                      I think it might be even better made in a regular pot, so you can brown the lamb first.

                                                                                                                                2. re: nomadchowwoman
                                                                                                                                  ChristinaMason RE: nomadchowwoman Jan 17, 2012 06:05 AM

                                                                                                                                  sounds (and looks) great. thanks for sharing. was the hand-rolled cous cous noticeably better than good ol' industrial stuff?

                                                                                                                                  1. re: ChristinaMason
                                                                                                                                    nomadchowwoman RE: ChristinaMason Jan 17, 2012 09:39 AM

                                                                                                                                    Not sure I could tell the difference, CM, but it does look cool in the jar--all those slightly irregular little pearls. Once, it's gone, though, we'll be back to the stuff in the box.

                                                                                                                                3. r
                                                                                                                                  rasputina RE: LindaWhit Jan 15, 2012 10:53 AM

                                                                                                                                  I'll probably make a steak sandwich with the left over prime steak I didn't finish last night. hmm steak sandwich panini?

                                                                                                                                  1 Reply
                                                                                                                                  1. re: rasputina
                                                                                                                                    LindaWhit RE: rasputina Jan 15, 2012 11:49 AM

                                                                                                                                    That's what I plan to do with some of the steak from last night's dinner as well, rasputina - a quick, easy dinner for me tomorrow night, I'm sure.

                                                                                                                                  2. RUK RE: LindaWhit Jan 15, 2012 11:23 AM

                                                                                                                                    I just made the final flavor adjustments on a beautifully fragrant Pho broth simmering gently on the stove. Looking forwards to Dinner! :-)

                                                                                                                                    2 Replies
                                                                                                                                    1. re: RUK
                                                                                                                                      RUK RE: RUK Jan 15, 2012 06:29 PM

                                                                                                                                      Some Pho pics - we enjoyed it.

                                                                                                                                      1. re: RUK
                                                                                                                                        L.Nightshade RE: RUK Jan 15, 2012 07:19 PM

                                                                                                                                        Looks fantastic, I can almost smell the fragrant broth!

                                                                                                                                    2. L.Nightshade RE: LindaWhit Jan 15, 2012 11:31 AM

                                                                                                                                      Last night's "date" dinner was absolutely wonderful. All prepared by Mr. Nightshade, we started with a green salad with stilton, Asian pears, and toasted almonds; moved on to homemade pasta tossed with prawns, scallops, fennel, bacon, garlic, and parsley; a dash of pernod went in for the finish. This dish hit all the notes for me, I just loved it. Pulled a pinot grigio from the "cellar," which worked adequately.

                                                                                                                                      The predicted snow never came last night, some flurries now, so I've got my fingers crossed. I'll be doing something homey and hearty for tonight.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: L.Nightshade
                                                                                                                                        LindaWhit RE: L.Nightshade Jan 15, 2012 11:50 AM

                                                                                                                                        Would you loan Mr. Nightshade out, L.N.? I'd love to have someone cook for me like that...sounds heavenly!

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          L.Nightshade RE: LindaWhit Jan 15, 2012 11:55 AM

                                                                                                                                          Ha! I'm sure he'd be happy to oblige, Linda! The flavors in this meal, for being fairly simple, according to him, really impressed me.

                                                                                                                                        2. re: L.Nightshade
                                                                                                                                          nomadchowwoman RE: L.Nightshade Jan 15, 2012 01:45 PM

                                                                                                                                          That pasta looks like heaven to me; what a delicious combination.

                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                            L.Nightshade RE: nomadchowwoman Jan 15, 2012 07:20 PM

                                                                                                                                            Thanks, ncw, or I should say Mr. NS thanks you. He does come up with some wonderful combinations from time to time, just pulls them out of the air.

                                                                                                                                        3. Berheenia RE: LindaWhit Jan 15, 2012 12:12 PM

                                                                                                                                          It's so cold - single digits- great cooking weather! We finished the chicken pot pie with the puff pastry crust at half time last night. We were too excited about the game to eat earlier so it was bowl in lap on couch with a soup spoon kind of meal in front of the TV and a big fire. I used to always make beef bourginion for big Patriots games but chicken pot pie may be the lucky mojo! Tonight I'm making a ground beef curry recipe that was in The January Food and Wine. If it's as good as the recipe looks there will be a follow-up post.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Berheenia
                                                                                                                                            Berheenia RE: Berheenia Jan 16, 2012 04:15 PM

                                                                                                                                            The dish was a big hit with the Mr. although I thought it could have used a bit more curry powder . And we finally used our yard sale rice cooker! Here's the link if anyone wants a good mild ground beef curry for dinner


                                                                                                                                          2. jenscats5 RE: LindaWhit Jan 15, 2012 12:28 PM

                                                                                                                                            OK so today is cooking day!! Made a nice pan of stuffed peppers with some leftover brown jasmine rice. Got some ground turkey at BJs today so added that. Got out my new mandolin & julienned some carrot & zucchini to add that in. And in my interest of reducing my food waste, I tossed in some leftover enchilada sauce I had in the fridge.

                                                                                                                                            And for the first time in YEARS, I'm making my own loaf (well round shaped) of homemade bread. It rose, so I didn't kill the yeast......and I just cut it after letting it rest - crusty on the outside but not too much, soft on the inside & it smells OH SO GOOD!!! Discovered the lower oven (not turned on) is the perfect place for the dough to rise...

                                                                                                                                            Also today made 2 batches of stuffed shells - 1 with and 1 without spinach......Step daughter ate the non-spinach ones & went off to work full & satisfied....

                                                                                                                                            4 Replies
                                                                                                                                            1. re: jenscats5
                                                                                                                                              L.Nightshade RE: jenscats5 Jan 15, 2012 07:22 PM

                                                                                                                                              Wow, you have been busy. It all sounds great. Nothing beats the smell of homemade bread, congratulations on your success!

                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                jenscats5 RE: L.Nightshade Jan 16, 2012 05:01 AM

                                                                                                                                                Thanks LN! Pics below......stuffed peppers on the right.....

                                                                                                                                                1. re: jenscats5
                                                                                                                                                  nomadchowwoman RE: jenscats5 Jan 16, 2012 09:14 AM

                                                                                                                                                  Both look excellent--but are those stuffed peppers, or shells?

                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                    jenscats5 RE: nomadchowwoman Jan 16, 2012 10:15 AM

                                                                                                                                                    They are the stuffed peppers.....Didn't take a pic of the shells for some reason....

                                                                                                                                            2. mamachef RE: LindaWhit Jan 15, 2012 01:41 PM

                                                                                                                                              Oh my, everyone's dinners sound absolutely delicious. Condolences to the ill folk, the dentally-challenged (ouch!) and hugs to the rest.
                                                                                                                                              After surviving a cold that froze my brain, I'm ready for protein. Big protein. I have a ribeye steak at home, and I'm going to marinate it in a tossup teriyaki sauce, let it rest, and then slice it thin (pretty rare) and serve it over rice. A mung beansprout dish will appear somewhere; either stir-fried with ginger and garlic and soy, or marinated w/ cucumber in a sweet vinegar sauce. Something to ponder.
                                                                                                                                              Have the best week ever, y'all.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: mamachef
                                                                                                                                                Harters RE: mamachef Jan 15, 2012 02:37 PM

                                                                                                                                                Do it with the cucumber in sweet vinegar. I do just cucumber that way to go with a sort of asian marinated salmon. Mirin, rice wine vinegar, some sugar.

                                                                                                                                                1. re: Harters
                                                                                                                                                  mamachef RE: Harters Jan 15, 2012 06:13 PM

                                                                                                                                                  That's just exactly what I did, Harters. Nice and crunchy; a great tangy foil for the steak.

                                                                                                                                                2. re: mamachef
                                                                                                                                                  ChristinaMason RE: mamachef Jan 17, 2012 06:11 AM

                                                                                                                                                  sounds great. i like those little mung bean sprout slaws, too.

                                                                                                                                                3. s
                                                                                                                                                  suburban_mom RE: LindaWhit Jan 15, 2012 05:48 PM

                                                                                                                                                  Chicken breasts pounded to an even thickness and dredged in panko, parmesan, garlic powder, parsley, crushed red pepper, salt and pepper. Pan fried in olive oil/butter and finished in the oven. Mashed potatoes and salad on the side. Tasty!

                                                                                                                                                  1. Cherylptw RE: LindaWhit Jan 15, 2012 05:49 PM

                                                                                                                                                    Watched my team win tonight : -) over a meal of caribbean jerk chicken, mac & double cheese, corn on the cob and green beans with bacon

                                                                                                                                                    1. JungMann RE: LindaWhit Jan 15, 2012 06:02 PM

                                                                                                                                                      We had people over for the game, but we're still feeling full from the holidays so we did a lighter mezze meal to entertain ourselves. I saved the stems from my chard earlier in the week and blitzed them with yogurt, tahini, olive oil, garlic and some seasoning for a light dip with pita bread. The pink hue was matched by beet pickled deviled eggs with smoked salmon. There was also some roasted brussels sprouts with pomegranate tahini. For the larger dishes, I roasted a chicken on a bed of lavash with the usual trimmings and a fish kibbeh, very much like a very light meatloaf for pescatarians. And as we were watching football, something had to be fried, this time in the form of zucchini fritters. Giants were winners, as was dinner.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: JungMann
                                                                                                                                                        mamachef RE: JungMann Jan 15, 2012 06:15 PM

                                                                                                                                                        Gorgeous, JungMann. Delicious-sounding, too. I'd love to know about your zucchini fritters, that's for sure.

                                                                                                                                                        1. re: mamachef
                                                                                                                                                          JungMann RE: mamachef Jan 15, 2012 07:50 PM

                                                                                                                                                          Very simple recipe for summer squash. Just grate a couple large zucchini, salt and squeeze dry. Mix with some herbs, I like a couple scallions and handfulls of chopped dill, mint and a dash of parsley. Add a quarter pound of feta, chopped walnuts, some chili, about 3/4 c. of flour and 2 eggs to bind. Fry until golden and serve with yogurt mixed with grated cucumber, mint, garlic and lemon juice. They are delicious hot or cold, but sadly I won't get the latter since the entire platter was gobbled up well before halftime.

                                                                                                                                                          1. re: JungMann
                                                                                                                                                            mamachef RE: JungMann Jan 16, 2012 05:47 AM

                                                                                                                                                            JungMann, you know better! Always set something aside, for cooks privilege!! That's a lovely recipe, and I'll most assuredly be making it. Liking the idea of the walnuts as a binder very much, and a nice crunch to the texture to boot.

                                                                                                                                                      2. letsindulge RE: LindaWhit Jan 15, 2012 07:08 PM

                                                                                                                                                        Still feeling remnants of a stomach bug so it's Chicken Congee for me, and Spicy Sichuan Shrimp SF for the hubster.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: letsindulge
                                                                                                                                                          letsindulge RE: letsindulge Jan 15, 2012 07:11 PM


                                                                                                                                                          1. re: letsindulge
                                                                                                                                                            L.Nightshade RE: letsindulge Jan 15, 2012 07:25 PM

                                                                                                                                                            Both dishes look great! Sorry you are not up to indulging in the Sichuan Shrimp, but the congee sounds like a good dish for what ails you. I keep telling myself I want to make congee, but have never gotten around to it. I love it, and I love how versatile it can be with added ingredients.

                                                                                                                                                        2. hannaone RE: LindaWhit Jan 15, 2012 10:11 PM

                                                                                                                                                          Pretty much just finger food tonight.
                                                                                                                                                          Spicy chicken wings
                                                                                                                                                          Green Tea Hoddeok (pancake mad from green tea batter with brown sugar and toasted pine nuts for filling)

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: hannaone
                                                                                                                                                            mariacarmen RE: hannaone Jan 16, 2012 02:07 AM

                                                                                                                                                            can i have the deets on that green tea pancake please?

                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                              hannaone RE: mariacarmen Jan 16, 2012 06:09 AM

                                                                                                                                                              I typed batter in the post, but it is a dough.
                                                                                                                                                              We used a mix this time (http://www.hmart.com/shopnow/shopnow_...


                                                                                                                                                              But this is the recipe we normally use.

                                                                                                                                                              1 cup all purpose flour
                                                                                                                                                              1/4 cup sweet rice flour
                                                                                                                                                              1/8 teaspoon salt
                                                                                                                                                              1/4 teaspoon active dry yeast
                                                                                                                                                              1/4 teaspoon sugar
                                                                                                                                                              3 tablespoons warm water
                                                                                                                                                              1/3 cup + 1 tablespoon milk
                                                                                                                                                              cooking oil as needed
                                                                                                                                                              *for green tea hoddeok add 2 teaspoons green tea powder OR brew about 1/2 cup green tea and substitute for an equal amount of milk

                                                                                                                                                              1 1/2 tablespoon crushed walnut, pecan, peanut, or pine nuts
                                                                                                                                                              1/3 cup brown sugar
                                                                                                                                                              cinnamon to taste


                                                                                                                                                              Mix the warm water, yeast, and sugar in a small bowl.
                                                                                                                                                              Let stand 10 minutes.
                                                                                                                                                              Mix the all purpose and sweet rice flours together, then sieve into a large bowl.
                                                                                                                                                              Add salt, milk, and yeast water and mix well.
                                                                                                                                                              Cover with a warm damp towel and let stand in a warm place for three hours.

                                                                                                                                                              Mix all filling ingredients in a small bowl.
                                                                                                                                                              Separate the dough into six equal portions.

                                                                                                                                                              Flatten the dough to cover the palm of your hand.
                                                                                                                                                              Place one slightly rounded tablespoon of filling in the center and seal the dough around the filling.
                                                                                                                                                              Repeat with each portion.

                                                                                                                                                              Heat a large pan over high heat.
                                                                                                                                                              Reduce heat to medium low and add one tablespoon oil.
                                                                                                                                                              Place two dough portions into the hot pan, turning when bottom is slightly
                                                                                                                                                              Press (flatten) evenly and gently with an oiled spatula and cook until bottom is golden brown, then turn.
                                                                                                                                                              Cook until golden brown.
                                                                                                                                                              Repeat for all dough portions.

                                                                                                                                                              Serve warm.

                                                                                                                                                              1. re: hannaone
                                                                                                                                                                mariacarmen RE: hannaone Jan 16, 2012 10:22 AM

                                                                                                                                                                wow is right! thanks for that!

                                                                                                                                                            2. re: hannaone
                                                                                                                                                              nomadchowwoman RE: hannaone Jan 16, 2012 09:15 AM


                                                                                                                                                            3. j
                                                                                                                                                              JasFoodie RE: LindaWhit Jan 16, 2012 12:19 AM

                                                                                                                                                              An experiment that went very right for me tonight - carrot and potato soup made from bottled carrot juice that was given to me. I just can't drink the stuff as is, so I used it for soup. It couldn't have turned out better. Some nice crusty bread on the side to dunk into the soup and I was in heaven.

                                                                                                                                                              1. h
                                                                                                                                                                Harters RE: LindaWhit Jan 16, 2012 06:48 AM

                                                                                                                                                                Plaice - cooked in the oven. And seeing it's on, some potato wedges done in there as well. With peas. And tartare sauce.

                                                                                                                                                                1. boyzoma RE: LindaWhit Jan 16, 2012 07:01 AM

                                                                                                                                                                  Hi all. It's been a while since I posted. Good to see you again.

                                                                                                                                                                  Tonight is going to be clean out the fridge night. This last week had lots of goodies leftover. So I'm choosing between Mushroom Risotto, Chicken soup or last night's chicken lettuce wraps and stir fry made with leftover london broil. I think between DH and I, we can find something!

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: boyzoma
                                                                                                                                                                    mamachef RE: boyzoma Jan 16, 2012 07:13 AM

                                                                                                                                                                    boyzoma, how nice to see you. And of course you'll figure it out; your meals are consistently delicious-sounding. That risotto sounds delicious - you'd make the broth from the chicken frame for it?

                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                      boyzoma RE: mamachef Jan 16, 2012 07:47 AM

                                                                                                                                                                      I always throw my chicken bones in a bag and into the freezer they go. I pulled out several and threw them into my big pasta pot with the strainer and made enough broth for both the risotto, the chicken soup and a little more for the freezer. Love those bones! To go with the risotto, I made chicken breasts with roasted red pepper sauce. Was a really good dinner.

                                                                                                                                                                    2. re: boyzoma
                                                                                                                                                                      nomadchowwoman RE: boyzoma Jan 16, 2012 09:17 AM

                                                                                                                                                                      Wondered where you've been. Welcome back, boyzoma.
                                                                                                                                                                      Yep, looks like you can find something there!

                                                                                                                                                                    3. jenscats5 RE: LindaWhit Jan 16, 2012 07:41 AM

                                                                                                                                                                      Have the day off from work due to the holiday and I've got some sushi rice in the rice cooker as we speak....Also have some beef marinating in a Bulgogi marinade.....now whether this makes it to dinner or not we shall see!!

                                                                                                                                                                      1. r
                                                                                                                                                                        rosamor RE: LindaWhit Jan 16, 2012 09:30 AM

                                                                                                                                                                        Last night I was inspired by this site to make my own chicken stock/soup so that is what we're having for dinner tonight! Wish me luck!

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: rosamor
                                                                                                                                                                          LindaWhit RE: rosamor Jan 16, 2012 09:51 AM

                                                                                                                                                                          Good luck, rosamor - I'm sure it'll turn out great! I've got lots of bones in the freezer from the chicken leg quarters I cook up for one of my cats, so it'll soon be time to toss them into the crockpot to make more stock as well. I will, however, have to wait until I'm home to do so, as I don't trust the little critters not to jump up on the counter and knock off the lid to see what's in there. :-)

                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                            rosamor RE: LindaWhit Jan 16, 2012 10:39 AM

                                                                                                                                                                            Thanks! I'm definitely going to start saving chicken bones and extras to make stock with in the future. I'm just sorry I didn't think to try this earlier!

                                                                                                                                                                        2. nomadchowwoman RE: LindaWhit Jan 16, 2012 09:32 AM

                                                                                                                                                                          Well, last night's comfort food adhered more closely to DH's idea of comfort--steak! So we grilled a NYstrip and topped it with some parsley and (black) truffle butter (my friend put a container of this into a little gift basket for me; OMG, is this stuff delicious). We had tomato-bread gratin on the side (COTM recipe--unbelievably tasty and easy) and sauteed spinach. I had an icy cold martini, too.

                                                                                                                                                                          Making chicken stock and pot pies for the freezer; still thinking about dinner as I have the whole afternoon to putter about in the kitchen.

                                                                                                                                                                          ANNOUNCEMENT (courtesy of Gio): Tomorrow is International Day of Italian Cuisines, should anyone need ideas for menu planning.


                                                                                                                                                                          9 Replies
                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                            boyzoma RE: nomadchowwoman Jan 16, 2012 09:56 AM

                                                                                                                                                                            Glad to know I'm in line for tomorrow's dinner (pretty much). I knew I was going to do some sort of pasta dish, now I just have to decide which one!

                                                                                                                                                                            Enjoy making your stock and pies. I love the house smells when doing that. Just discovered a big turkey carcass in the freezer and think I'll make some stock with that next week!

                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                              mariacarmen RE: boyzoma Jan 16, 2012 10:21 AM

                                                                                                                                                                              welcome back boyzoma! was just thinking boutcha the other day....

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                boyzoma RE: mariacarmen Jan 16, 2012 12:32 PM

                                                                                                                                                                                Thanks! It's good to be back too. I'll look forward to being involved again.

                                                                                                                                                                            2. re: nomadchowwoman
                                                                                                                                                                              mariacarmen RE: nomadchowwoman Jan 16, 2012 10:20 AM

                                                                                                                                                                              i ADORE black truffle butter. years ago a fancy chain of markets here carried it and i'd buy it and take little tiny nips of it straight from the fridge to my mouth to make it last. also used it on soft-scrambled eggs. swoon-worthy. that steak sounds amazing.

                                                                                                                                                                              damn. Italian day? i've already got the makings for your lamb tagine dish (sans tagine).

                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                mariacarmen RE: mariacarmen Jan 16, 2012 11:16 AM

                                                                                                                                                                                and lamb now bubbling away on the stove. smells GREAT. still have to go buy almonds, tho.....

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  nomadchowwoman RE: mariacarmen Jan 16, 2012 01:38 PM

                                                                                                                                                                                  Italian Day not until tomorrow, MC. So you can have your lamb--and Italian, too.

                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                    mariacarmen RE: nomadchowwoman Jan 16, 2012 05:51 PM

                                                                                                                                                                                    well, no, still.... we're having the leftover tea braised chicken tonight, and lamb tomorrow. i'm sure the lamb will be even better having sat a day in the fridge....

                                                                                                                                                                                2. re: nomadchowwoman
                                                                                                                                                                                  L.Nightshade RE: nomadchowwoman Jan 16, 2012 01:25 PM

                                                                                                                                                                                  Black truffle butter sounds wonderful. Did your friend make it from fresh truffles?

                                                                                                                                                                                  Thanks for the tip about Italian Cuisine Day. Always looking for an excuse!

                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                    nomadchowwoman RE: L.Nightshade Jan 16, 2012 01:48 PM

                                                                                                                                                                                    No, she bought it readymade--but it's funny, b/c that particular friend has been "threatening" (hey, no threat--I say go for it!) to buy a whole truffle for years now. But her basic frugality always overtakes her love of the truffle.
                                                                                                                                                                                    A local chef used to make it and sell it at the FM during truffle season, but I haven't seen it this year.

                                                                                                                                                                                3. mariacarmen RE: LindaWhit Jan 16, 2012 10:07 AM

                                                                                                                                                                                  yesterday i made Inaplasticcup's Tea and Soy Sauce braised chicken. http://ridiculoushungry.blogspot.com/...
                                                                                                                                                                                  i added more tea leaves as i really wanted the tea flavor to stand out, and just a tad less soy sauce. The dish was absolutely wonderful - homey yet very fresh tasting. i could not stop eating the sauce with the jasmine rice. on the side i made her green beans, too, with a glaze of oyster sauce, minced garlic, sugar and black pepper. the kitchen smelled A.M.A.Z.I.N.G. while it was cooking. a total winner of a meal.

                                                                                                                                                                                  7 Replies
                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    jenscats5 RE: mariacarmen Jan 16, 2012 10:17 AM

                                                                                                                                                                                    For the second time in this thread that looks sooooooooooooo good!! Will definitely have to make it!

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      L.Nightshade RE: mariacarmen Jan 16, 2012 01:22 PM

                                                                                                                                                                                      Nice job on chicken maria! Looks great. And your scallion threads look lovely, I sort of flunked out on that part of it. I followed the recipe exactly the first time around, I'll try it with more tea next time.

                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        nomadchowwoman RE: mariacarmen Jan 16, 2012 01:51 PM

                                                                                                                                                                                        I can't believe this fabulous-looking (and exotic-sounding) dish has been made twice in this thread! Gorgeous both.

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          gembellina RE: mariacarmen Jan 17, 2012 01:46 AM

                                                                                                                                                                                          That does look great. It's going on my list of Ina's recipes to try, along with the vietnamese tacos. Can you believe the bf said "yuk" to the tacos?!

                                                                                                                                                                                          1. re: gembellina
                                                                                                                                                                                            nomadchowwoman RE: gembellina Jan 17, 2012 09:40 AM

                                                                                                                                                                                            No, I can't. I'll have his share.

                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                              mariacarmen RE: nomadchowwoman Jan 17, 2012 10:26 AM

                                                                                                                                                                                              what??? wait, he had them and he said yuck, or he said yuck to the idea of them? either way.....

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                gembellina RE: mariacarmen Jan 18, 2012 01:23 AM

                                                                                                                                                                                                Only to the idea - if he'd yucked my actual cooking there'd have been trouble! - but how can you not like the idea of barbecued pork, crunchy vegetables and spicy creamy sauce? I do hope I don't have to reconsider the relationship...

                                                                                                                                                                                        2. BananaBirkLarsen RE: LindaWhit Jan 16, 2012 12:14 PM

                                                                                                                                                                                          After all the talk last week about old school tacos, I decided to make some of my own last night, only slightly updated. Ground beef seasoned with onions, garlic, cumin, pasilla chili powder, chipotle-in-adobo and a splash of leftover oatmeal stout. Chopped tomato, red leaf lettuce and avocado, grated jack cheese, a drizzle of crema and salsa brava. All served in corn tortillas that had been pan fried and folded over by my boyfriend (who taught me to do them that way in the first place). He puts ketchup on his tacos. I don't.

                                                                                                                                                                                          Tonight... well, I bought two post-holiday turkeys on closeout at the grocery store, so I might roast a turkey tonight, if I finish work early enough to get it in the oven. On the other hand, I've been craving falafel the last couple days, so I might do that instead.

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: BananaBirkLarsen
                                                                                                                                                                                            mariacarmen RE: BananaBirkLarsen Jan 16, 2012 01:12 PM

                                                                                                                                                                                            yum on those tacos. i may turn my leftover tea braised chicken into tacos tonight and eat the lamb tomorrow....

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              L.Nightshade RE: mariacarmen Jan 16, 2012 01:20 PM

                                                                                                                                                                                              I was thinking that leftover tea-ed up chicken might be good in summer rolls. I'm either going to do that, or put it over udon. With the snow coming down though, udon in broth with the chicken sounds like the better bet.

                                                                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                                                                BananaBirkLarsen RE: L.Nightshade Jan 16, 2012 02:08 PM

                                                                                                                                                                                                Oh man, now I want leftover tea braised chicken! I guess I'll have to make tea braised chicken in the first place so I can have fun with the leftovers.

                                                                                                                                                                                                Snow also sounds wonderful. Sadly, it feels more like spring here.

                                                                                                                                                                                            2. re: BananaBirkLarsen
                                                                                                                                                                                              L.Nightshade RE: BananaBirkLarsen Jan 16, 2012 01:23 PM

                                                                                                                                                                                              Those tacos do sound good, and not exactly old school, at least not like mom used to make!

                                                                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                                                                nomadchowwoman RE: L.Nightshade Jan 16, 2012 01:53 PM

                                                                                                                                                                                                Gosh, y'all are making my mouth water.

                                                                                                                                                                                            3. ladybugsmom RE: LindaWhit Jan 16, 2012 03:21 PM

                                                                                                                                                                                              hi everyone! i've been lurking around this thread, and getting inspiration for a while now...i just LOVE this thread! and thanks to you all and this thread i've already done my menu planning for the week! it's tonight i need help with!

                                                                                                                                                                                              so it's almost 3 pm here in the SF Bay Area and the weather has been fairly decent.(like in the upper 60's low 70's inland!). i'm craving comfort food like braised beef short ribs with polenta, or a seafood chowder, but hubby has already defrosting some petrale sole (guess he's giving me a hint, lol!

                                                                                                                                                                                              i'm just not sure what to do with it tonight, so here's what i have on hand....
                                                                                                                                                                                              couscous, quinoa, rice, lemons, brussel sprouts, cauliflower, broccoli, frozen sweet peas, frozen sweet corn. along with a shamelessly dizzying array of spices and herbs to use.

                                                                                                                                                                                              any ideas? something easy/quick tho, hubby and i have been helping our newly minted 10yo dd with an annoying school project all day!

                                                                                                                                                                                              angela :)

                                                                                                                                                                                              5 Replies
                                                                                                                                                                                              1. re: ladybugsmom
                                                                                                                                                                                                megjp RE: ladybugsmom Jan 16, 2012 04:01 PM

                                                                                                                                                                                                I smell a stir-fry! I don't know that I could fit the sprouts in, personally, but all the rest of the vegetables would be perfect with rice and some sweet-and-sour or spicy Asian sauce.

                                                                                                                                                                                                I would also keep the sprouts out specifically so that they were available to side a hearty meat dish -- oh look, you're craving braised ribs. Perfect. :)

                                                                                                                                                                                                1. re: megjp
                                                                                                                                                                                                  ladybugsmom RE: megjp Jan 16, 2012 04:29 PM

                                                                                                                                                                                                  hmmm, stir fry!! with sole, huh? i like...

                                                                                                                                                                                                  and yes, i do LOVE just about anything braised, lol!!

                                                                                                                                                                                                2. re: ladybugsmom
                                                                                                                                                                                                  mariacarmen RE: ladybugsmom Jan 16, 2012 05:58 PM

                                                                                                                                                                                                  welcome, LBM!

                                                                                                                                                                                                  where in the Bay Area are you? i'm in SF and it was butt-cold today (well, ok, i'm a wuss.... i think it was high 40s)! your braised short ribs and polenta sound fantastic.

                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    mamachef RE: mariacarmen Jan 17, 2012 06:19 AM

                                                                                                                                                                                                    Yep, welcome to the 'hood, LBM. You'll get all the ideas you need here, and we look forward to hanging out with you and obtaining your shared wisdom. It IS cold here. MC2's no wussy!!
                                                                                                                                                                                                    Mmmmmm short ribs. I don't make them for work, but it's an all-the-time kinda thing at home here in the East Bay.

                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                      LindaWhit RE: mamachef Jan 17, 2012 07:04 AM

                                                                                                                                                                                                      mama, I can't recall if I read a response when you returned, but are you back to cooking for the "boyz in the frat" again? Hope so - I'm sure they've missed you terribly!

                                                                                                                                                                                                      ETA: Never mind - I just read your post below - you ARE back with your boyz! :-D

                                                                                                                                                                                                3. m
                                                                                                                                                                                                  megjp RE: LindaWhit Jan 16, 2012 03:57 PM

                                                                                                                                                                                                  Last night I made vegetarian borscht: standard cabbage, carrot, beet dealie. It was good, and the man endured much teasing at work about his girlfriend making such an ethnotypical meal when he pulled out the leftovers. :)

                                                                                                                                                                                                  But I'm still feeling quite under the weather -- so after I got up, showered, and went back to bed until 10:30 instead of going to work on time, I put some veg in the slow cooker, tried to fix my hair, and plodded off for a half-day. Some vegetable broth, a lot of dill, potatoes, sweet potatoes, carrots, sliced fennel and aromatics, and now that I'm home I'm loving the smell and roasting some Brussels sprouts in order to shovel more nutrients into me. Damn germs..

                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                  1. re: megjp
                                                                                                                                                                                                    ladybugsmom RE: megjp Jan 16, 2012 04:31 PM

                                                                                                                                                                                                    hmmmm, that veggie broth sounds sooo good! i love broth filled with anything too. this may sound crazy, but i can't wait til our weather gets cold and blustery, so i can make batches of broth/stock and fill it with fresh veggies and herbs. make a light sandwich to accompany, and i'm a happy girl!

                                                                                                                                                                                                    feel better :)

                                                                                                                                                                                                    1. re: ladybugsmom
                                                                                                                                                                                                      megjp RE: ladybugsmom Jan 16, 2012 04:40 PM

                                                                                                                                                                                                      Thanks, I already do if you can believe it --and I hear you on the 'cooking weather'. I get called an ingrate around here for wishing fall to arrive in September when we have such a long winter, but my oven! My soup pot! :)

                                                                                                                                                                                                      1. re: megjp
                                                                                                                                                                                                        ladybugsmom RE: megjp Jan 16, 2012 05:06 PM

                                                                                                                                                                                                        i'm totally with you megjp!! TOTALLY!


                                                                                                                                                                                                      2. re: ladybugsmom
                                                                                                                                                                                                        mariacarmen RE: ladybugsmom Jan 16, 2012 05:55 PM

                                                                                                                                                                                                        it's supposed to rain here (in SF) this week, you may get your wish sooner than you think....

                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                          Barbara76137 RE: mariacarmen Jan 17, 2012 07:08 PM

                                                                                                                                                                                                          Could you please send some rain to Texas? This drought here is horrible.

                                                                                                                                                                                                          1. re: Barbara76137
                                                                                                                                                                                                            mariacarmen RE: Barbara76137 Jan 17, 2012 07:24 PM

                                                                                                                                                                                                            i certainly would if i could... but it didn't start here yet either.

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              mamachef RE: mariacarmen Jan 18, 2012 06:08 AM

                                                                                                                                                                                                              It sure didn't. Dry as a bone here.

                                                                                                                                                                                                    2. s
                                                                                                                                                                                                      suburban_mom RE: LindaWhit Jan 16, 2012 04:30 PM

                                                                                                                                                                                                      Chicken and chorizo stew from the most recent Cooking Light with bread.

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: suburban_mom
                                                                                                                                                                                                        megjp RE: suburban_mom Jan 16, 2012 04:46 PM

                                                                                                                                                                                                        Well whaddaya know, I have about 6 oz. of chorizo hanging around my fridge, and all the other ingredients around here somewhere excepting the parsley. Recipe bookmarked for use ASAP!

                                                                                                                                                                                                        1. re: megjp
                                                                                                                                                                                                          suburban_mom RE: megjp Jan 16, 2012 07:16 PM

                                                                                                                                                                                                          It was more of a soup than a stew but a hit with all 5 members of my family (which is a HUGE complement). I doubled the recipe and think I was a little short on the potatoes.

                                                                                                                                                                                                          1. re: suburban_mom
                                                                                                                                                                                                            megjp RE: suburban_mom Jan 18, 2012 05:41 PM

                                                                                                                                                                                                            Funny you should mention that. I'd say that I made this recipe tonight, except..

                                                                                                                                                                                                            I used less chicken and potato, more onion and carrot, and added sweet potato, a chopped green pepper, and a handful of baby spinach. It was definitely a stew, and I'm definitely looking forward to leftovers. Today was quite cold so this was super timing on my part. :)

                                                                                                                                                                                                        2. re: suburban_mom
                                                                                                                                                                                                          ChristinaMason RE: suburban_mom Jan 17, 2012 06:22 AM

                                                                                                                                                                                                          thanks for highlighting this recipe; i've had some diced chorizo waiting in the freezer since i last made caldo verde. now i know what to do with it.


                                                                                                                                                                                                        3. BananaBirkLarsen RE: LindaWhit Jan 16, 2012 07:15 PM

                                                                                                                                                                                                          The roast turkey just wasn't happening tonight, so I went with falafel. Except that I was too lazy to walk all the way to the supermarket, so I had to make do with what I could get from the Mexican market down the street. Turns out I'm not only making the falafel itself, but the pita bread, tahina and tzaziki accompaniments. Ah well. So much for being lazy tonight.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: BananaBirkLarsen
                                                                                                                                                                                                            nomadchowwoman RE: BananaBirkLarsen Jan 17, 2012 09:44 AM

                                                                                                                                                                                                            Sounds pretty ambitious (and delicious) to me.

                                                                                                                                                                                                          2. m
                                                                                                                                                                                                            MAH RE: LindaWhit Jan 16, 2012 07:25 PM

                                                                                                                                                                                                            tonight i braised a small leg of lamb roast (about 2.75 lbs). I seasoned well with salt, pepper, garlic and curry powder and browned in my small oval Le Cresuet. Sauteed onions, celery and carrots with some fresh thyme and more garlic. Tossed in a container of cherry tomatoes (which I halved), because I needed to use them up. Then deglazed with a bottle of wine also added a little stock. Added the lamb back in and then covered to braise in the oven at 325 for about 3 hrs. I whizzed the veggies/sauce to thicken it a bit and it was really lovely. Served it with some white beans and spinach flavored with some of the sauce from the lamb braise. a nice winter meal.

                                                                                                                                                                                                            1. weezieduzzit RE: LindaWhit Jan 16, 2012 07:33 PM

                                                                                                                                                                                                              Some of every veggie in the frige went into a big pot with a whole head of shredded napa cabbage, 2 cans of straw mushrooms, chicken stock, water and a generous scoop of ginger/garlic/lemongrass paste. I will broil some salmon for both of us and soak some bean thread noodles to make his a little more substantial.

                                                                                                                                                                                                              I need something light after last night's pizza gut bomb. :) The soup leftovers will be my lunches for the next couple of days.

                                                                                                                                                                                                              1. twodales RE: LindaWhit Jan 16, 2012 08:58 PM

                                                                                                                                                                                                                Weather meant to be the pits tomorrow---freezing rain (my fav!) snow 35 mph winds. UGH! Def making some spicy thai soup tomorrow, Just need a few ingredients.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                  bjosiah RE: twodales Jan 16, 2012 10:06 PM

                                                                                                                                                                                                                  Had a weekend filled with good cooking...

                                                                                                                                                                                                                  Friday I baked some pork chops I had marinated in siracha sauce, plum sauce, and OJ. They were delicious and tender. I just wish they would have browned a little. I might try browning the next ones, then baking for a short time. I think these have been the best pork chops yet. I just mixed up some more siracha-plum-oj for my last pork chop...whic I'll cook tomorrow or Wednesday.

                                                                                                                                                                                                                  Saturday I was wiht my friend, and he had some cod. So I put it in a packet of foil with lime juice, olive oil, and chili powder. It came out delicous, and the juice was great over rice. Roasted carrots on the side. My friend was quite impressed, as was I!

                                                                                                                                                                                                                  Tonight I rubbed some round steak in cumin, oregeno, and chili flakes and broiled it. This has been the first time I've used my broiler for meat, so it came out a little dryer than I would love. I deglazed the pan with lime juice and stirred in some garlic. I sliced the leftovers up and poured the remaining lime juice sauce over them, so hopefully it will soak up some moisture. I've made a mental note to keep a closer eye on the next one I do (I have one more piece).

                                                                                                                                                                                                                2. g
                                                                                                                                                                                                                  gembellina RE: LindaWhit Jan 17, 2012 01:53 AM

                                                                                                                                                                                                                  I think there would be hysterics on this thread if I claimed that last night's concoction was "gumbo", so I'll call it spicy chicken, sausage and okra stew and maybe I can get away with it! I'm just coming around to okra and there's loads of it in the Indian grocers' shops atm so any ideas or recipes welcome :)

                                                                                                                                                                                                                  I've just signed up to fitday.com as mentioned by mcf and ghg on the low-carb threads, and have been shocked at the reality of my "healthy" diet. Twilightgoddess' quinoa casserole to the rescue tonight for a big hit of protein and vegetables - though with the inclusion of bacon as the man won't stand for my accidental vegetarianism!

                                                                                                                                                                                                                  16 Replies
                                                                                                                                                                                                                  1. re: gembellina
                                                                                                                                                                                                                    Harters RE: gembellina Jan 17, 2012 04:58 AM

                                                                                                                                                                                                                    Ideas for okra?

                                                                                                                                                                                                                    Yep - give it away (preferably not to anyone whose love and/or friendship you value) or put it in the compost bin.

                                                                                                                                                                                                                    It vies with sprouts in my disaffections. Nasty, vile stuff that I actively avoid

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      mamachef RE: Harters Jan 17, 2012 06:51 AM

                                                                                                                                                                                                                      Haha, Harters. And do you have well-meaning friends who prepare it for you and tell you, "you only THINK you hate okra, but you haven't had MY okra?" And it's still vile and slimy to you?

                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                        Harters RE: mamachef Jan 17, 2012 07:24 AM

                                                                                                                                                                                                                        I really don't like it. Truth be told, there's only been one time when I thought it better than OK. We went to one of those "secret supper clubs" where we were fed Punjabi home cooking. In the ordinary course of events, I'd simply have avoided the okra but tried it out of politeness - stuffed with paneer, it was good. Good, but still not my thing (or, as we're doing the South Park Chef gig on another thread, should that be "thang")

                                                                                                                                                                                                                        Here's the supper club: http://chowhound.chow.com/topics/797090

                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                          mamachef RE: Harters Jan 17, 2012 07:27 AM

                                                                                                                                                                                                                          Nice. And your South Park mention gave me the giggles.

                                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                                        megjp RE: Harters Jan 18, 2012 05:48 PM

                                                                                                                                                                                                                        I must say, I respect your steadfast refusal of Brussels sprouts (and, it seems, okra). While I don't share these aversions, I absolutely hate cauliflower*. You warm the cockles of my white crucifer-hating heart.

                                                                                                                                                                                                                        * I hate broccoli too, but I'll choke it down in the name of good health when I get pieces in my Thai food and whatnot.

                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                          twodales RE: Harters Jan 18, 2012 07:14 PM

                                                                                                                                                                                                                          I love Choux de Bruxelles. Recently I parmesan-laden slaw made from them and it was refreshingly tasty. I also like them sauteed, again with some parmesan shavings perhaps?

                                                                                                                                                                                                                          Not many veggies I don't like actually. Not mad about raw green peppers I suppose.

                                                                                                                                                                                                                        2. re: gembellina
                                                                                                                                                                                                                          ChristinaMason RE: gembellina Jan 17, 2012 06:28 AM

                                                                                                                                                                                                                          pshaw, Harters, where's the love?

                                                                                                                                                                                                                          gembellina, I like okra in this preparation:


                                                                                                                                                                                                                          Suggestions: increase all the spices a bit and save the lime juice for squeezing over individual portions at the table (it curdles the coconut milk). A pinch of red pepper flake or habanero hot sauce is a nice addition, too. And if you're a salt fiend like I am...have at it.

                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                            gembellina RE: ChristinaMason Jan 17, 2012 07:05 AM

                                                                                                                                                                                                                            Ooh ok thanks, I'm trying to get used to kale as well so I'll give it a go - even if the photo on the website does look a bit like swamp water ;)

                                                                                                                                                                                                                          2. re: gembellina
                                                                                                                                                                                                                            JungMann RE: gembellina Jan 17, 2012 07:36 AM

                                                                                                                                                                                                                            I absolutely love okra. I usually have a jar of spicy pickled okra in the cupboard for an easy snack, but if I have fresh okra, 9 times out of 10, I am going to cook it with tomatoes. They are a perfect pair. A very low effort, high yield dish is okra stewed in tomato sauce seasoned with allspice, cumin, cinnamon, coriander and sumac. Stir frying the onions and garlic with a bit of lamb also enhances the flavor of the stew, while finishing it with a squeeze of lemon juice or some sumac lends it brightness. Alternatively, if you like a bit of heat, Indian bhindi masala is a very quick treat, and when done right, yields slightly crunchy, dry okra with a hot and sour flavor.

                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                              gembellina RE: JungMann Jan 17, 2012 08:06 AM

                                                                                                                                                                                                                              Yes I first had okra at an Indian place and it was one of the best things I've ever tasted, really complex for a vegetable dish. Will look up some recipes.

                                                                                                                                                                                                                              How long do you stew it for in your other dish? I did mine til it was softened and a nice green, but then I decided to reduce the sauce and it got completely overcooked and a bit fibrous. Not helped by being microwaved to reheat for lunch!

                                                                                                                                                                                                                              1. re: gembellina
                                                                                                                                                                                                                                JungMann RE: gembellina Jan 17, 2012 08:21 AM

                                                                                                                                                                                                                                When I saute okra at home, I start by browning sliced onions and then adding ginger garlic paste. Then I add a teaspoon of cumin seeds and sliced chili, followed by about a pound of sliced okra. After a few minutes, I add a teaspoon of coriander, 1/2 tsp. turmeric, 1/2 tsp. red chili, chopped tomatoes, briefly heat and finish with chopped cilantro, a squeeze of lemon juice and garam masala.

                                                                                                                                                                                                                                For the simple okra stew, I just simmer until it's tender, about 15 minutes. I think it's best served with a little bit of thin sauce with plenty of chunky bits of tomato.

                                                                                                                                                                                                                                1. re: gembellina
                                                                                                                                                                                                                                  nomadchowwoman RE: gembellina Jan 17, 2012 09:53 AM

                                                                                                                                                                                                                                  My favorite way to have okra is in Indian preparations. Love it w/those spices.

                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                    Barbara76137 RE: nomadchowwoman Jan 17, 2012 07:12 PM

                                                                                                                                                                                                                                    Love okra in Indian food, and also in gumbo.

                                                                                                                                                                                                                                2. re: JungMann
                                                                                                                                                                                                                                  mariacarmen RE: JungMann Jan 17, 2012 10:31 AM

                                                                                                                                                                                                                                  pickled okra is the only way i think i love okra - otherwise i think i'm indifferent to it.

                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                    nomadchowwoman RE: mariacarmen Jan 17, 2012 11:57 AM

                                                                                                                                                                                                                                    Especially if it's lounging in a Bloody Mary.

                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                      mariacarmen RE: nomadchowwoman Jan 17, 2012 12:27 PM

                                                                                                                                                                                                                                      ah yes, the consumer and the consumed - pickled.

                                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                                Harters RE: LindaWhit Jan 17, 2012 06:04 AM

                                                                                                                                                                                                                                We're in fridge/freezer use-up mode as we're off on our first trip of the year on Friday (a week in Tenerife where the weather is a freaking sight better than the -1 in North Cheshire today).

                                                                                                                                                                                                                                Lamb pie. Bought from the Duchess of Devonshire's farm shop (not that I've ever seen the old girl behind the counter). It's a lovely shortcrust pastry and a really tasty filling. There''ll be Jerusalem artichokes alongside (well known for their flatulence inducing qualities, so being eaten days before we're confined on an aircraft).

                                                                                                                                                                                                                                The remnants of the Caerphilly cheese for afters.

                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                  LindaWhit RE: Harters Jan 17, 2012 07:06 AM

                                                                                                                                                                                                                                  Ahh, the 2012 holiday weeks start for Harters and the Mrs! Safe travels and hope you get some good eats while holidaying. :-)

                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                    mariacarmen RE: Harters Jan 17, 2012 10:32 AM

                                                                                                                                                                                                                                    i love love love living vicariously through you and missus. and i'm having NCW's lamb tonight so i'll be toasting you off.

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      Harters RE: mariacarmen Jan 17, 2012 10:53 AM

                                                                                                                                                                                                                                      Thank you, both. Sweet of you. It's always fun to share what's going on with the WFD crowd.

                                                                                                                                                                                                                                      Apart from Tenerife, upcoming travel/food experiences include a few days in London next month (just me), Venice in April, New England in May, the Isle of Man in July, a mega-posh UK trip (as yet unplanned) to celebrate our 40th anniversary in August and a return trip to Italy in September (Bardolino). Oh, and there's Edinburgh and Madrid to fit in somewhere.

                                                                                                                                                                                                                                      And herself has just been drooling over the villa her sisters are renting in Mallorca so I'm guessing she's going to be going for a few days.

                                                                                                                                                                                                                                      Life is just so much fun at present!

                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                        nomadchowwoman RE: Harters Jan 17, 2012 12:00 PM

                                                                                                                                                                                                                                        Now, that's an impressive travel agenda. Happy trails and good eats.

                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                          LindaWhit RE: Harters Jan 17, 2012 02:14 PM

                                                                                                                                                                                                                                          And please Email me when we're closer to May - I'd *love* to meet up with you if it's feasible for all of us - that is, if the Mrs. wouldn't be jealous. :-)

                                                                                                                                                                                                                                          And I loved reading your last line in your post. :-)

                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            Harters RE: LindaWhit Jan 17, 2012 02:17 PM

                                                                                                                                                                                                                                            Will do, Linda. It'd be fun to meet.


                                                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                                                        mamachef RE: Harters Jan 17, 2012 12:10 PM

                                                                                                                                                                                                                                        WOW John. What an agenda, and how lucky ae you?
                                                                                                                                                                                                                                        That pie sounds good. What do you do with the Jerusalem 'chokes?

                                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                                          Harters RE: mamachef Jan 17, 2012 01:01 PM

                                                                                                                                                                                                                                          The fartichokes just got boiled. There was also a tin of celery hearts (no longer seem to be sold in the UK - we bought these in France) that got warmed through.

                                                                                                                                                                                                                                          And, joy of joy, we discovered a mini Christmas pudding in the cupboard and the love of my life made custard to go with it

                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                            mamachef RE: Harters Jan 17, 2012 01:12 PM

                                                                                                                                                                                                                                            Hey, I'm delighted that you informed me about the farty character. When I cater, I actively avoid serving anything that promotes flatulence, but I never EVER thought of Jerusalem Farties as having that character.

                                                                                                                                                                                                                                            If I'd thought about it longer, I'd have realized: it's a crucifer too! Dah!

                                                                                                                                                                                                                                            So, thank you.
                                                                                                                                                                                                                                            Christmas pudding? In a can? Lucky you!! Last time I did the big cupboard exodus, I found a five-year-old can of Boston Brown Bread. It scared me, and I threw it out.

                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                              Harters RE: mamachef Jan 17, 2012 02:16 PM

                                                                                                                                                                                                                                              Pudding was in a plastic "basin". 1 minute in the microwave!

                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                gembellina RE: mamachef Jan 18, 2012 01:26 AM

                                                                                                                                                                                                                                                I certainly wouldn't want to be around your frat house after a fartichoke dinner, as if boys need any help in that department!

                                                                                                                                                                                                                                                1. re: gembellina
                                                                                                                                                                                                                                                  mamachef RE: gembellina Jan 18, 2012 06:10 AM

                                                                                                                                                                                                                                                  gembellina, that's exactly what I thought after I saw Harters' mention. They're pretty polite around me, but not each other. I have never witnessed this, but I KNOW this because I'm a mama who has raised two boys to adulthood, and I know very well how boys are. :)

                                                                                                                                                                                                                                        2. mamachef RE: LindaWhit Jan 17, 2012 06:26 AM

                                                                                                                                                                                                                                          Hey, at work it's easy - I already have chicken bubbling in a very large slow cooker, and potatoes sliced for German Potato salad, so a slaw and a salad and some soup is all I really have to do once I get there. The chicken will be pulled and put on big onion rolls. Tonight's Meeting Night for the fellas, so I'll set up the proverbial Do It Your Owndamnself Ice-cream soda/float bar.
                                                                                                                                                                                                                                          To home? Simple simple. I have original Triscuits, cottage cheese and salsa. While I couch-surf, dipping one into the other will be my appetizer. Dinner proper will be a nice filllet of salmon, w/ lemon, herbs, garlic and butter, baked in the oven and sided by green salad, to cut the fish's fatty richness. Rice alongside, maybe w/ some diced veg. thrown in for fun, and some cranberry/lime/seltzer/ice in a chimmeny/chimmney (sp.) glass. And done!

                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                            boyzoma RE: mamachef Jan 17, 2012 06:45 AM

                                                                                                                                                                                                                                            Do you do your German Potato Salad warm? My mom, rest her soul, used to make a warm one with bacon and vinegar, but I never got her recipe. And my dad tossed her recipe box I later discovered. So if you have a good one, I would love it.

                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                              mamachef RE: boyzoma Jan 17, 2012 07:06 AM

                                                                                                                                                                                                                                              Aw, bz. I can't believe your daddy pitched your mom's recipes. Didn't you just about have a cow? Those are MEMORIES, man!!
                                                                                                                                                                                                                                              I do serve it hot. At the frat, I don't really use a recipe: I just steam or parcook the potatoes, keep them in the slow cooker and then make a dressing to taste of white vinegar, sugar, and yep, bacon and onions. I do it to taste, 'cause of the quantities I use. BUT. I make it at home all the time in the slow-cooker. This recipe is delicious and is designed to serve 8-10, which is a lotta food for you. You can certainly halve it.
                                                                                                                                                                                                                                              Hot German Potato Salad (waxy potatoes are a bit better for this, as I'm sure you can surmise.)
                                                                                                                                                                                                                                              8 med. potatoes, peeled and cut into 1/4" slices
                                                                                                                                                                                                                                              2 ribs celery, chopped
                                                                                                                                                                                                                                              1 lg. onion, chopped
                                                                                                                                                                                                                                              1 c. water
                                                                                                                                                                                                                                              2/3 c. cider vinegar
                                                                                                                                                                                                                                              1/3 c. sugar
                                                                                                                                                                                                                                              2 T. quick tapioca
                                                                                                                                                                                                                                              1 t. salt
                                                                                                                                                                                                                                              3/4 t. celery seed
                                                                                                                                                                                                                                              1/2 t. pepper
                                                                                                                                                                                                                                              6 strips bacon, fried, drained and crumbled
                                                                                                                                                                                                                                              1/4 c. minced fresh parsley
                                                                                                                                                                                                                                              Combine potatoes, celery and onion; put into slow cooker..mix all other ingredients up to pepper and mix; pour over potatoes and stir it all gently. Cover tightly and cook on high 4-5 hours. Before you serve, taste again for salt/pepper and sweet/sour balance. Garnish w/ bacon and parsley and chopped green onions if you want to.
                                                                                                                                                                                                                                              Bon apetit. This is great with a bratwurst dinner. It's pretty much good with anything!

                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                boyzoma RE: mamachef Jan 17, 2012 07:43 AM

                                                                                                                                                                                                                                                That sounds heavenly. I've got everything in my pantry/fridge except the tapioca. And it does sound similar to moms (and yes, I had a cow - mom was a great cook). It will be on my menu soon!.

                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                  mamachef RE: boyzoma Jan 17, 2012 07:46 AM

                                                                                                                                                                                                                                                  bz, glad you like the recipe. And it occurs to me that if you blend about 2-3 t. ap flour with water and blend it in, that could be your sub for tapioca.

                                                                                                                                                                                                                                            2. re: mamachef
                                                                                                                                                                                                                                              mariacarmen RE: mamachef Jan 17, 2012 10:33 AM

                                                                                                                                                                                                                                              are your boys SO HAPPY to have you back? i bet they were all wan and skinny and weak, not having had the benefit and pleasures of your cooking all this time.... fatten 'em up, lady!

                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                mamachef RE: mariacarmen Jan 17, 2012 12:14 PM

                                                                                                                                                                                                                                                MC2 and NCW: it is SO good to be back. I saw them over the weekend when I dropped off the staples and some groceries for my fridge, which now has a sign on it: STAY OUT! Decorated with a skull, and crossbones. As to the fellas, all of us are happy to be back on track. They outsourced while I was gone, and unfortunately the person who stepped in didn't actually love to COOK cook and showed up d-r-uu-n-k-y more than once. Lots and lots of frozen food, which sucks: that's not how to feed a kid. So yeah: it's good to be "home." I'm busy adjusting to my new life, so it's' good to have that familiarity for sure, a place I absolutely HAVE to be, with people I know.

                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                  LindaWhit RE: mamachef Jan 17, 2012 02:25 PM

                                                                                                                                                                                                                                                  Love the fridge sign. :-D And love that you're back with your boys - ready to give them energy and sustenance for the insanity that is college life. :-)

                                                                                                                                                                                                                                              2. re: mamachef
                                                                                                                                                                                                                                                nomadchowwoman RE: mamachef Jan 17, 2012 12:02 PM

                                                                                                                                                                                                                                                Lucky guys. I'm sure they are thrilled to have mama in the kitchen again.
                                                                                                                                                                                                                                                I looove German potato salad; yours sounds great.

                                                                                                                                                                                                                                              3. ChristinaMason RE: LindaWhit Jan 17, 2012 06:35 AM

                                                                                                                                                                                                                                                Last night was Bun Thit Nuong (Vermicelli with Vietnamese Lemongrass Grilled Pork). Used the broiler for the meat, rather than trudging downstairs and out into the cold to grill.

                                                                                                                                                                                                                                                Followed this recipe, but skipped the daikon, as the supermarket supply desperately needed some Viagra. http://www.theravenouscouple.com/2009...

                                                                                                                                                                                                                                                I also used cilantro in place of perilla. The scallion oil was a nice touch and new to me. I thought the dish needed a little bit of salt overall for oomph, so I would add a good pinch next time to the nuoc cham.

                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  suburban_mom RE: ChristinaMason Jan 17, 2012 06:52 AM

                                                                                                                                                                                                                                                  That looks so good! Do you get the butcher to cut the pork thin like that or do you use a different cut? Now I'm craving Vietnamese food. I wish I had somewhere close to get some.

                                                                                                                                                                                                                                                  1. re: suburban_mom
                                                                                                                                                                                                                                                    ChristinaMason RE: suburban_mom Jan 17, 2012 07:07 AM

                                                                                                                                                                                                                                                    Thanks, it was pretty tasty. I used boneless pork loin chops (about 1/2-3/4 in. thick) instead, which were quite a bit leaner than the pork the recipe calls for. I'm sure something like boneless country-style ribs (basically sliced pork butt) sliced lengthwise would be more succulent. The goal here was to have something lighter after an indulgent weekend, so trim was in.

                                                                                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                                                                                    nomadchowwoman RE: ChristinaMason Jan 17, 2012 09:56 AM

                                                                                                                                                                                                                                                    One of my favorite dishes. Yum.

                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                      mariacarmen RE: nomadchowwoman Jan 17, 2012 10:34 AM

                                                                                                                                                                                                                                                      me too! will have to investigate further. Thx, CM.

                                                                                                                                                                                                                                                    2. re: ChristinaMason
                                                                                                                                                                                                                                                      mariacarmen RE: ChristinaMason Jan 17, 2012 10:34 AM

                                                                                                                                                                                                                                                      haha daikon viagra!

                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                        Barbara76137 RE: mariacarmen Jan 17, 2012 07:36 PM

                                                                                                                                                                                                                                                        'haha daikon viagra!' I know what you mean! I went to 99 Ranch Market on Sunday and Sprouts today and you can tell it is winter just from the veggies. Sunday was pathetic, only veggies I got were a package of dill and way too many shallots. Today I did a little better at Sprouts.

                                                                                                                                                                                                                                                    3. boyzoma RE: LindaWhit Jan 17, 2012 07:56 AM

                                                                                                                                                                                                                                                      nomadchowwoman mentioned today is International Day of Italian Cuisines, and I was planning something pasta anyway. It's snowing here and I don't want to venture out to shop. So dinner is going to be Penne' A La Vodka (just cause I have all the stuff) with some cauliflower, a small salad and some texas style toast.

                                                                                                                                                                                                                                                      1. nomadchowwoman RE: LindaWhit Jan 17, 2012 10:07 AM

                                                                                                                                                                                                                                                        Yes, I am celebrating International day of Italian Cuisine. (Hey, I live in NO, where it's said we'll celebrate the filling of a pothole.) So the last two veal shank pieces have been excavated from the freezer and are now braising away. I'll serve that for dinner with "farrotto," the remainder of the asparagus, and a salad of bibb lettuce and whatever bits I can find to toss in.

                                                                                                                                                                                                                                                        Last night, I cooked from the Pepin COTM--grilled quail (after soaking in a tasty Vietnamese-y marinade) on a bed of quinoa (cooked w/chicken stock, currants, pumpkin seeds). We also had a stir-fry of asparagus and oyster mushrooms.

                                                                                                                                                                                                                                                        Trying to incorporate healthy grains as I can't live without cream and fat.

                                                                                                                                                                                                                                                        1. ChristinaMason RE: LindaWhit Jan 17, 2012 10:42 AM

                                                                                                                                                                                                                                                          I've made some Polish-style stuffed green peppers and zucchini (filling: ground chicken, brown rice, egg, chopped parsley, sauteed onion and garlic, paprika, diced fire-roasted tomatoes, Maggi sauce). They're braising quietly away in a bath of V8 and tomato soup with chopped marjoram, a some of the onion-garlic mix, and a bay leaf. I'll serve them with rutabaga-potato pancakes and sour cream on the side.

                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                            nomadchowwoman RE: ChristinaMason Jan 17, 2012 12:06 PM

                                                                                                                                                                                                                                                            You reminded me to ask something I've been meaning to: is Maggi sauce something one can find in the supermarket? Or ------? I've seen it online, but not in the store here when I've looked although I'm not sure I'm looking in the right place. With/around bouillon cubes?

                                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                                              ChristinaMason RE: nomadchowwoman Jan 17, 2012 12:12 PM

                                                                                                                                                                                                                                                              It might be with bullion cubes, but also check the Asian/International section near soy sauce. Or, some places stock it near "Kitchen Bouquet" browning sauce, so check in the soup/gravy section, too. Also look near the Worcestershire sauce and in the spice aisle.

                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                mamachef RE: nomadchowwoman Jan 17, 2012 12:16 PM

                                                                                                                                                                                                                                                                NCW: not all markets carry it - ask the manager if they stock it. Also look by the Worcestershire sauce. If they don't stock it they might order it for you. And if you have a specialty food shop in town, they might carry it. Good luck!! (I found it and HP sauce at Safeway.)

                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                  nomadchowwoman RE: mamachef Jan 17, 2012 12:35 PM

                                                                                                                                                                                                                                                                  Thanks, Christina and mamachef. The quest will continue. (I still want to make those garlic noodles that kept popping up here.)

                                                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                                                    ChristinaMason RE: nomadchowwoman Jan 17, 2012 12:56 PM

                                                                                                                                                                                                                                                                    Print out an image of the bottle and ask around the store. Someone (not necessarily the manager, but worth a shot) will probably know whether they carry it or not.

                                                                                                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                                                                                                Barbara76137 RE: ChristinaMason Jan 17, 2012 07:39 PM

                                                                                                                                                                                                                                                                I used diced fire-roasted tomatoes in a chicken tortilla soup the other night and was disappointed in the tomatoes. Do you use them on a regular basis? This was a first time for me.

                                                                                                                                                                                                                                                                1. re: Barbara76137
                                                                                                                                                                                                                                                                  ChristinaMason RE: Barbara76137 Jan 18, 2012 06:22 AM

                                                                                                                                                                                                                                                                  Funny you asked; this was my first time using them, and I was unimpressed. I didn't taste any discernible difference in the finished product. Meh. Maybe because I bought store brand?

                                                                                                                                                                                                                                                              3. roxlet RE: LindaWhit Jan 17, 2012 12:16 PM

                                                                                                                                                                                                                                                                I was volunteered by my son to make meatballs for his school's International Food Festival tomorrow, so I made extra and will use the extras to make baked ziti. I have three house guests, two of whom are trying to get through qualifying rounds to play in the big professional squash tournament that's happening this week in NYC (they put up a 4 wall glass court in the middle of Grand Central Station, which is the venue -- very cool , so if you're in the neighborhood, check it out!!), so I think that lots of carbs will be the ticket. That, and a salad will be dinner, and we will hope they make it through to the main draw.

                                                                                                                                                                                                                                                                1. Uncle Bob RE: LindaWhit Jan 17, 2012 01:33 PM

                                                                                                                                                                                                                                                                  Tennessee Whiskey tonight ~~~ George Dickel
                                                                                                                                                                                                                                                                  Big Swimp Salad...Dressed with the "World Famous" Rotisserie Comeback Sauce.....
                                                                                                                                                                                                                                                                  Blue Belle Chocolate Ice Cream........

                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                  1. re: Uncle Bob
                                                                                                                                                                                                                                                                    LindaWhit RE: Uncle Bob Jan 17, 2012 02:29 PM

                                                                                                                                                                                                                                                                    OK, Uncle, I'm crying uncle here.

                                                                                                                                                                                                                                                                    I know what Whiskey is. I know what Blue Bell ice cream is. But what is Big Swimp? Is it a recipe from The Clergyman in "The Princess Bride"?

                                                                                                                                                                                                                                                                    "Mawwiage. Mawwiage is what bwings us togethaw today. Mawwiage, that bwessed awwangement, that dweam within a dweam..."

                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      nomadchowwoman RE: LindaWhit Jan 17, 2012 02:52 PM

                                                                                                                                                                                                                                                                      But, LW, do you know what the "World Famous" Rotisserie Comeback Sauce is?

                                                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                                                        LindaWhit RE: nomadchowwoman Jan 17, 2012 04:54 PM

                                                                                                                                                                                                                                                                        I don't know what the "World Famous" Rotisserie Comeback Sauce is. But Google is my friend - I found these two - looks like a remoulade?


                                                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                                                        Uncle Bob RE: LindaWhit Jan 17, 2012 03:28 PM

                                                                                                                                                                                                                                                                        Hahaha! Big Swimp Salad??? Just a big salad...with lots of Swimps!! :)

                                                                                                                                                                                                                                                                        1. re: Uncle Bob
                                                                                                                                                                                                                                                                          LindaWhit RE: Uncle Bob Jan 17, 2012 04:55 PM

                                                                                                                                                                                                                                                                          I do believe large prawns will forever be known as "Big Swimp". :-)

                                                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                                                          mamachef RE: LindaWhit Jan 17, 2012 04:21 PM

                                                                                                                                                                                                                                                                          LOL, LindaWhit. I literally just spit out my soda. That's one of my alltime favorite scenes in a movie.
                                                                                                                                                                                                                                                                          Oh, and I'm sure you know by now that Swimp is Shrimp, w/ a Gret Stet of Loooosyaaannna accent.
                                                                                                                                                                                                                                                                          If you don't know from Comeback Sauce, oh my word, you should I have a fine recipe, and it goes with EVERYTHING. Even Saltines. Muy Fantastico.

                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                            mariacarmen RE: LindaWhit Jan 17, 2012 07:26 PM

                                                                                                                                                                                                                                                                            AHAHAHA linda, great reference!

                                                                                                                                                                                                                                                                        3. Cherylptw RE: LindaWhit Jan 17, 2012 06:59 PM

                                                                                                                                                                                                                                                                          Last night's dinner was beef & broccoli stir fry with multi peppers & onions served with rice. Tonight is a grilled porterhouse with baked potatoes & caesar salad. Simple & good.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                                                            mariacarmen RE: Cherylptw Jan 17, 2012 07:29 PM

                                                                                                                                                                                                                                                                            i haven't had a porterhouse in like 35 years or more..... sounds yum.

                                                                                                                                                                                                                                                                          2. mariacarmen RE: LindaWhit Jan 17, 2012 07:21 PM

                                                                                                                                                                                                                                                                            NCW, that lamb was DELICIOUS! even without a tagine, i think i got a good result. dinner was made even better by israeli couscous - which i had not intended to make. the box said "Toasted Couscous" and it wasn't until i opened it, chicken broth aboil, that i saw it was the big pearls. I also should have known not to follow the package instructions, which called for 2/3 cup couscous and 2 cups of water. However..... though the couscous came out a bit soupy, i left the lid off near the end to let some of the liquid reduce, and the result was almost a risotto-like dish - very creamy, yet the pearls still had bite. Absolutely fantastic with the lamb. A salad of romaine, sliced carrots, yellow peppers, scallions and tomatoes, with a raspberry & olive oil dressing, and a sprinkling of aleppo for good measure. The BF loved the entire meal, even though lamb is not his first choice in meats (that would be pork, then beef, then chicken; fish is after lamb.) Thanks, NCW!

                                                                                                                                                                                                                                                                            1. mariacarmen RE: LindaWhit Jan 17, 2012 07:22 PM

                                                                                                                                                                                                                                                                              oops, here's the pic.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                ChristinaMason RE: mariacarmen Jan 18, 2012 06:24 AM

                                                                                                                                                                                                                                                                                extremely droolworthy

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  nomadchowwoman RE: mariacarmen Jan 18, 2012 01:06 PM

                                                                                                                                                                                                                                                                                  Looks be-yoo-tee-ful, mc. So glad you both liked it.

                                                                                                                                                                                                                                                                                2. weezieduzzit RE: LindaWhit Jan 17, 2012 07:29 PM

                                                                                                                                                                                                                                                                                  Parmesan-mushroom-shrimp risotto with beautiful baby spinach stirred in at the very end to just wilt it. The man has a head cold and can't taste anything so he had his with sriracha.....

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                    bjosiah RE: weezieduzzit Jan 17, 2012 07:33 PM

                                                                                                                                                                                                                                                                                    Stir fried purple cabbage with garlic, tossed in left over Lond Broil, and stirred in ketchup, vinegar, and brown sugar to aproximate BBQ sauce. Served over rice. I also made a few deviled eggs...

                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                      ChristinaMason RE: weezieduzzit Jan 18, 2012 06:25 AM

                                                                                                                                                                                                                                                                                      sounds like a nice combination of flavors

                                                                                                                                                                                                                                                                                    2. Barbara76137 RE: LindaWhit Jan 17, 2012 07:47 PM

                                                                                                                                                                                                                                                                                      I've been craving veggies so tonight was simply a quick saute of garlic, shallot, zucchini, yellow squash, criminis, hot pepper, thyme. My cat got half a can of people tuna and 200mL subQ fluids. I spent more time on my cat's meal than mine.

                                                                                                                                                                                                                                                                                      1. L.Nightshade RE: LindaWhit Jan 17, 2012 08:18 PM

                                                                                                                                                                                                                                                                                        Marinated and grill-panned pork chop; spinach sauteed with garlic; acorn squash and Asian pear wokked in leftover ina's tea-soy braising liquid, with added fermented black beans and toasted sesame oil. I like my squash peeled, Mr NS likes it peel-on. I relented, it was easier in every way. A flavorful end to a cold, overly snowy, slightly stressful day.

                                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                                                                                                                          mariacarmen RE: L.Nightshade Jan 17, 2012 08:44 PM

                                                                                                                                                                                                                                                                                          yum, good use of the leftover sauce! do you get the fermented black beans in a can or a jar?

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            L.Nightshade RE: mariacarmen Jan 17, 2012 08:48 PM

                                                                                                                                                                                                                                                                                            A can or a jar? Neither! A bag. I empty them into a jar, but they come in a plastic bag.

                                                                                                                                                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                                                                                                                                                              mariacarmen RE: L.Nightshade Jan 17, 2012 09:15 PM

                                                                                                                                                                                                                                                                                              ooh! so then you cook them yourself? i've only seen them already prepared....

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                L.Nightshade RE: mariacarmen Jan 17, 2012 09:19 PM

                                                                                                                                                                                                                                                                                                No cooking required. Just rinse if you need to get rid of the extra salt. Kind of like using capers.

                                                                                                                                                                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                  mariacarmen RE: L.Nightshade Jan 17, 2012 10:53 PM

                                                                                                                                                                                                                                                                                                  ah, ok, thanks. i know so little about chinese ingredients....

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                    L.Nightshade RE: mariacarmen Jan 17, 2012 10:59 PM

                                                                                                                                                                                                                                                                                                    You should try these! They keep forever, and you can throw a few into so many dishes, whole, or slightly chopped or smooshed. They add a big, salty, fermenty, umami dimension to many simple dishes. Nice in a sauce too.

                                                                                                                                                                                                                                                                                                    1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                      mariacarmen RE: L.Nightshade Jan 18, 2012 08:06 AM

                                                                                                                                                                                                                                                                                                      will buy some!

                                                                                                                                                                                                                                                                                        2. twodales RE: LindaWhit Jan 17, 2012 10:40 PM

                                                                                                                                                                                                                                                                                          Last night was a grown-up night in the big city. Went to Bandera had a lovely Sazerac cocktail well-chilled in honor of Eyal Lavin. (he knows who he is ;-) Followed by a shared meal with pan-sauteed salmon and a beautifully perfect medium filet steak. Choux de Bruxelles, spinach and spaghetti squash and mash on the side. Oh and a slice of their famous corn bread too.

                                                                                                                                                                                                                                                                                          Wanted something lighter tonight so it was chicken kabobs marinated in a greek dressing, shrimp sauteed with a bit of adobo chiles, Baby zucchini, red and yellow peppers, baby bellas grilled and served on top of some rice. Easy, tasty and quick.

                                                                                                                                                                                                                                                                                          1. roxlet RE: LindaWhit Jan 18, 2012 04:52 AM

                                                                                                                                                                                                                                                                                            Time to move the conversation here:


                                                                                                                                                                                                                                                                                            1. steve h. RE: LindaWhit Jan 19, 2012 05:29 PM

                                                                                                                                                                                                                                                                                              Club steak: pan seared and finished in the oven. Sides were a mixed salad (olive oil and lemon juice to top) and garlic bread. Deb had the house red, I dipped into the Tennessee sour mash whiskey (battling a cold/flu/crud/whatever). NCIS is on the plasma.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                mariacarmen RE: steve h. Jan 19, 2012 05:36 PM

                                                                                                                                                                                                                                                                                                we're over here, steve h., come join us! http://chowhound.chow.com/topics/828878

                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                  steve h. RE: mariacarmen Jan 19, 2012 07:46 PM


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