What's For Dinner? #123 [old]

[LindaWhit]

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?

[steve h.]

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.

[mariacarmen]

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

[steve h.]

oops.

[roxlet]

Time to move the conversation here:

http://chowhound.chow.com/topics/8288...

[twodales]

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.

[L.Nightshade]

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.

[mariacarmen]

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

[L.Nightshade]

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

[mariacarmen]

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

[L.Nightshade]

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

[mariacarmen]

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

[L.Nightshade]

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.

[mariacarmen]

will buy some!

[Barbara76137]

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.

[weezieduzzit]

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.....

[bjosiah]

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...

[ChristinaMason]

sounds like a nice combination of flavors

[mariacarmen]

oops, here's the pic.

[ChristinaMason]

extremely droolworthy

[nomadchowwoman]

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

[mariacarmen]

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!

[Cherylptw]

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.

[mariacarmen]

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

[Uncle Bob]

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

[LindaWhit]

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..."

[nomadchowwoman]

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

[LindaWhit]

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?

http://www.tasteofthesouthmagazine.com/recipes/view.php?id=1898
http://www.deepfriedkudzu.com/2007/10...

[Uncle Bob]

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

[LindaWhit]

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

[mamachef]

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.

[mariacarmen]

AHAHAHA linda, great reference!

[roxlet]

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.

[ChristinaMason]

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.

[nomadchowwoman]

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?

[ChristinaMason]

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.

[mamachef]

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.)

[nomadchowwoman]

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

[ChristinaMason]

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.

[Barbara76137]

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.

[ChristinaMason]

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?

[nomadchowwoman]

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.

[boyzoma]

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.

[ChristinaMason]

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.

[suburban_mom]

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.

[ChristinaMason]

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.

[nomadchowwoman]

One of my favorite dishes. Yum.

[mariacarmen]

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

[mariacarmen]

haha daikon viagra!

[Barbara76137]

'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.

[mamachef]

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!

[boyzoma]

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.

[mamachef]

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!

[boyzoma]

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!.

[mamachef]

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.

[mariacarmen]

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!

[mamachef]

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.

[LindaWhit]

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. :-)

[nomadchowwoman]

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

[Harters]

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.

[LindaWhit]

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

[mariacarmen]

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.

[Harters]

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!

[nomadchowwoman]

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

[LindaWhit]

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. :-)

[Harters]

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

J

[mamachef]

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

[Harters]

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

[mamachef]

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.

[Harters]

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

[gembellina]

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

[mamachef]

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. :)

[gembellina]

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!

[Harters]

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

[mamachef]

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?

[Harters]

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

[mamachef]

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

[megjp]

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.

[twodales]

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.

[ChristinaMason]

pshaw, Harters, where's the love?

gembellina, I like okra in this preparation:

http://allrecipes.com/Recipe/Traci-Bs...

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.

[gembellina]

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 ;)

[JungMann]

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.

[gembellina]

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!

[JungMann]

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.

[nomadchowwoman]

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

[Barbara76137]

Love okra in Indian food, and also in gumbo.

[mariacarmen]

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

[nomadchowwoman]

Especially if it's lounging in a Bloody Mary.

[mariacarmen]

ah yes, the consumer and the consumed - pickled.

[twodales]

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.

[bjosiah]

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).

[weezieduzzit]

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.

[MAH]

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.

[BananaBirkLarsen]

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.

[nomadchowwoman]

Sounds pretty ambitious (and delicious) to me.

[suburban_mom]

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

[megjp]

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!

[suburban_mom]

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.

[megjp]

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. :)

[ChristinaMason]

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.

http://www.myrecipes.com/recipe/chick...

[megjp]

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..

[ladybugsmom]

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 :)

[megjp]

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! :)

[ladybugsmom]

i'm totally with you megjp!! TOTALLY!

:)

[mariacarmen]

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

[Barbara76137]

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

[mariacarmen]

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

[mamachef]

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

[ladybugsmom]

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 :)

[megjp]

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. :)

[ladybugsmom]

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

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

[mariacarmen]

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.

[mamachef]

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.

[LindaWhit]

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

[BananaBirkLarsen]

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.

[mariacarmen]

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

[L.Nightshade]

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.

[BananaBirkLarsen]

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.

[L.Nightshade]

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

[nomadchowwoman]

Gosh, y'all are making my mouth water.

[mariacarmen]

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.

[jenscats5]

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

[L.Nightshade]

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.

[nomadchowwoman]

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

[gembellina]

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?!

[nomadchowwoman]

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

[mariacarmen]

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

[gembellina]

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...

[nomadchowwoman]

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.

http://chowhound.chow.com/topics/8259...

[boyzoma]

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!

[mariacarmen]

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

[boyzoma]

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

[mariacarmen]

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).

[mariacarmen]

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

[nomadchowwoman]

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

[mariacarmen]

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....

[L.Nightshade]

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!

[nomadchowwoman]

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.

[rosamor]

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!

[LindaWhit]

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. :-)

[rosamor]

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!

[jenscats5]

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!!

[boyzoma]

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!

[mamachef]

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?

[boyzoma]

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.

[nomadchowwoman]

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

[Harters]

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

[JasFoodie]

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.

[hannaone]

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

[mariacarmen]

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

[hannaone]

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.
Dough

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
Filling

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

Procedure

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.

Cooking
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
browned.
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.

[mariacarmen]

wow is right! thanks for that!

[nomadchowwoman]

Wow!

[letsindulge]

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

[letsindulge]

Pictures.

[L.Nightshade]

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.

[JungMann]

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.

[mamachef]

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

[JungMann]

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.

[mamachef]

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.

[Cherylptw]

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

[suburban_mom]

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!

[mamachef]

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.

[Harters]

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.

[mamachef]

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

[ChristinaMason]

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

[jenscats5]

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....

[L.Nightshade]

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

[jenscats5]

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

[nomadchowwoman]

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

[jenscats5]

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

[Berheenia]

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.

[Berheenia]

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

http://www.foodandwine.com/recipes/ke...

[L.Nightshade]

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.

[LindaWhit]

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

[L.Nightshade]

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.

[nomadchowwoman]

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

[L.Nightshade]

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.

[RUK]

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

[RUK]

Some Pho pics - we enjoyed it.

[L.Nightshade]

Looks fantastic, I can almost smell the fragrant broth!

[rasputina]

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

[LindaWhit]

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.

[nomadchowwoman]

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.)

[LindaWhit]

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

[mariacarmen]

that sounds delicious. love lamb so much.

[L.Nightshade]

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).

[nomadchowwoman]

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).

[L.Nightshade]

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.

[mariacarmen]

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

[nomadchowwoman]

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

[ChristinaMason]

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

[nomadchowwoman]

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.

[twodales]

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?

[Harters]

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)

[twodales]

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"!

[caseyjo]

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.

[mariacarmen]

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

[ChristinaMason]

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... :)

[mariacarmen]

or chicken paprikas....

NCW helped, too, with her lamb tagine!

[LindaWhit]

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.

[Harters]

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?

[LindaWhit]

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.

[vafarmwife]

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

[ChristinaMason]

that's lunch? wow. sounds great.

[nomadchowwoman]

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

[Harters]

Fegato alla Veneziana. Sauteed spuds. Peas.

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

[LindaWhit]

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

[Harters]

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.

[LindaWhit]

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

[mariacarmen]

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

[Harters]

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!

[gembellina]

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...

[Rubee]

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.

[mariacarmen]

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

[ChristinaMason]

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

[nomadchowwoman]

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

[weezieduzzit]

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

[jenscats5]

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!

[megjp]

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! :)

[jenscats5]

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.

[megjp]

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.

[jenscats5]

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!

[megjp]

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. :)

[L.Nightshade]

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.

[mariacarmen]

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

[Chocolatechipkt]

That looks delicious!

[LindaWhit]

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

[jenscats5]

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

[L.Nightshade]

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

[jenscats5]

Great! Thank you!

[nomadchowwoman]

+1. That looks scrumptious.

[BananaBirkLarsen]

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.

[LindaWhit]

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

[LindaWhit]

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!

[steve h.]

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.

[LindaWhit]

BITE YOUR TONGUE, Steve! :-P

[steve h.]

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.

[LindaWhit]

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

[jenscats5]

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

[Nanzi]

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!!

[steve h.]

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.

[nomadchowwoman]

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.

[steve h.]

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.

[Uncle Bob]

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

[LindaWhit]

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

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

[mamachef]

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

[mariacarmen]

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

[Rubee]

Yes PLEASE!

[Cherylptw]

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

[Uncle Bob]

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

[Cherylptw]

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

[megjp]

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. :)

[mariacarmen]

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

[Harters]

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).

[vafarmwife]

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.

[mariacarmen]

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

[vafarmwife]

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.

[nomadchowwoman]

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

[LindaWhit]

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

[mariacarmen]

"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.

[L.Nightshade]

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

[mariacarmen]

you're nice. ( :

[Chocolatechipkt]

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

[L.Nightshade]

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

[mariacarmen]

oh yes, how did i miss those? succulence!

[LindaWhit]

That looks heavenly!

[Cherylptw]

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....

[GretchenS]

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!

[LindaWhit]

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

[mariacarmen]

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

[magiesmom]

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.

[saintp]

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

[GretchenS]

Wow, that apple sharlotka looks REALLY good, and I am not generally a dessert-eater.
http://smittenkitchen.com/2012/01/app...

[mariacarmen]

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!

[suburban_mom]

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.

[ChristinaMason]

yum, comfort food at its best.

[Harters]

Chestnut & butternut squash risotto.

[L.Nightshade]

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!)

[Harters]

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.

[L.Nightshade]

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?

[Harters]

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.

[L.Nightshade]

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

[magiesmom]

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!!

[Berheenia]

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.

[L.Nightshade]

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!

[mariacarmen]

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.

[GretchenS]

Lovely-looking and sounding meal, yay Mr NS!

[L.Nightshade]

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.

[Rubee]

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

[L.Nightshade]

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!

[mariacarmen]

(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.)

[L.Nightshade]

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!

[mariacarmen]

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!

[ChristinaMason]

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.

[JungMann]

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.

[L.Nightshade]

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.

[Jerseygirl111]

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.

[Chazz27]

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.

[L.Nightshade]

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

[LindaWhit]

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.

[Berheenia]

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!

[LindaWhit]

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

[Berheenia]

Whatever .. keep up the good work!

[nomadchowwoman]

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

[LindaWhit]

Thanks, ncw! :-)

[Chazz27]

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

[steve h.]

Leftovers.
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.

[rabaja]

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.

[ChristinaMason]

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

[rabaja]

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!

[LindaWhit]

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. :-)

[mariacarmen]

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.

[L.Nightshade]

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

[LindaWhit]

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

[Rubee]

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

[mariacarmen]

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!

[hkl74]

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