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What's for Dinner #124 [old]

With over 300 posts, time to move the conversation here.

Tonight, for our fish-loving Egyptian house guests, it will be a seafood paella.

With winter settling in for the long haul, what warming dishes do you have on your menu?

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  1. Thank you for moving this, roxlet!!
    Tonight's meal at home is a cheeseburger: ground sirloin blended gently with a tot of saltnpepa, about 1/2" thick; seared in a salted cast-iron pan until medium-rare and crusty on the outside. I'll top it with American cheese and crushed plain 'tater chips, and toast the bun, atop which garnishes will be mayo, ketchup, mustard, lettuce, tomato and bread-and-butter pickles. Maybe a super-thin slice of raw onion, but maybe not. With it, I'll eat more of those chips and some more mung bean slaw with cukes.
    Birfdayday at the frat is tomorrow. I have 3 (count 'em!!) special-request dishes: Keema w/ naan and chutney, lasagna (vegetarian, please) and easily enough, bratwurst sandwiches. I threw together the Keema last night, having purchased the naan and chutney beforehand, and the brats will go in a slow-cooker with lots of onions and kraut AFTER I brown them first. The only really labor-intensive thing, clearly, is lasagna, which I'm gonna do with spinach and mushrooms. Another big salad aside: Greens (redleaf, greenleaf and romaine with some radicchio thrown in for color and bite; whatever veg. I can rustle up, some whatever dressing..) Garlic bread, buns for the hoagies, and DONE. So, that being said, it's "International Weds." there (meaning Cook's Choice, natch) and I am bringing in Zachary's pizza for their delectation tonight. I'll make MORE salad with a few choices of dressing, and they'll be fine.
    Have a good day, everybody.

    10 Replies
      1. re: roxlet

        I'd cater your Birfday in a NY minute "Have knives, will travel.". BTW, the burger agenda for me has changed: it now involves pickled jalapenos and I'm not having b&b pickle chips on it, and because of the chiles, the cheese has changed to pepper Jack, and those will be crushed tortilla chips atop.)
        Cain't hardly wait.

          1. re: mariacarmen

            Hey tomorrow is my birthday too...can i put in a request...Oh wait, I am cooking for a large crowd!

              1. re: roxlet

                Sure is...Then I have a Wine tasting food pairing on saturday...6 courses and a nibble to go with each wine...you think on my day off (and birthday) someone would cook for me!

      2. re: mamachef

        So now the brats are in their nest of sauerkraut (which includes diced apples, onion, bacon, sugar, vinegar, salt and pepper, to be served on rolls.) The slow-cooker's in the fridge, because it's too early to pre-cook them and finish them at work, but I'll take care of that. Eventually.) Everything else is basically made, including a suprise strawberry shortcake w/ cream biscuits that I put together yesterday. Yeah, there are people bringing cake in, but I'd like to contribute my own nod to their special day. At buttertart's suggestion, I whipped heavy cream, but only to thicken it to a "pouring cream" consistency. And yes, I put some berries and biscuits and cream aside, for home.
        Speaking of home, dinner here tonight will be simple. I have too many eggs and spinach that I'd like to use, so......spinach omelet time, with some leftover Emmenthaler cheese, and maybe some caramelized onions if I have that kind of ambition. Wheat toast with butter and apricot jam, and a few strips of Nueske's cherrywood bacon, which is the best bacon evers!! Nothing earthshaking, but good food that will get me outta the kitchen fed, without a big huge mess.
        Enjoy your day, all.

        1. re: mamachef

          Wow, could I get more info on the brats? They sound really good

          1. re: ChrisKC

            Just tell me what you want to know, and if I can help you, I'd be glad to!

      3. Quick and easy dinner tonight - slices of the garlic-cheese sirloin tips, spinach leaves, roasted red pepper strips, and goat cheese all layered into some sourdough bread slices, and then grilled on the grill pan for a panino. Potato chips alongside. And Top Chef (with a working remote control!) on the tube. :-)

        5 Replies
        1. re: LindaWhit

          Oh, just delicious Linda. Perfect end to the day. But I'm thinking you need a beer with that divine panino. Or something. It just would't be right otherwise.

          1. re: mamachef

            No wine with the panino. Must be clear-headed for Top Chef, mamac. :-)

            1. re: LindaWhit

              yes! do not distract her from her appointed solemn duty! she can drink up after.

              1. re: mariacarmen

                LOL! Hey, I'll be heading to sleep after I'm done with my appointed solemn duties! :-)

                1. re: LindaWhit

                  well alright, but don't say i didn't offer....

        2. Sausages!

          We bought two sorts from a farm shop - plain pork and cajun spiced. Made from their own pigs.
          We'll do them in the oven along with some roasted onion chunks. There''ll be sweet potato mash on the side, some veg from the freezer and mushroom sauce (discovered lurking in the freezer by herself who has been on an expedition to its far reaches)

          1 Reply
          1. re: Harters

            Mmmm Sassidges!!
            M'man, I hope you know how lucky you are. Oh, to have a farm shop that does that. I'm able to source very high-quality product here, but haven't had a self-sustaining farm's piece of meat in forevah. I used to get beef in Santa Rosa from a similar spot, but when I moved, all was lost. Dinner sounds divine. I don't "DO" the sweet potatoes, but somehow, in this context it sounds really good all of a sudden. Please, you and the good Missus H. enjoy; it sounds as though she'll need a break what with being the Freezer Domestician. :)

          2. Our neighbor friends are coming for dinner tonight. We'll settle down in front of the big screen to watch "Burn After Reading" (quintessential D.C. movie, and hopefully even better upon repeat viewing) and dig into steaming bowls of bronze-cut fusilloni napped with Hazan's bolognese. Grated parm. regg. on the side, a Malbec from Maryland (keepin' with the local theme), and CI's almost-no-knead bread and rosemary-marjoram dipping oil to go along with. They're bringing a salad or something to start.

            Dessert will be simple: strawberries, chocolate, chocolate-dipped butter biscuits, and maybe some leftover CI's zucchini bread.

            3 Replies
            1. re: ChristinaMason

              <Mouth watering.......Dang, Ms. Mason. I'd love to be at your table this evening and will be thinking wistfully of you. Very nice.

              1. re: mamachef

                Thank you :)

                I just chopped the herbs to get the oil infusion going, and must note that eating grapes from a rosemary-scented hand is a very confusing olfactory experience.

                1. re: ChristinaMason

                  Our friends brought pan-roasted brussel sprouts (nice and charred), roasted shrimp (plain and bacon-wrapped), a delicious Sangiovese (Shoestring 2006), and some aged rum. It was quite the blowout!

            2. I am thinking that tonight it's going to be Fuchsia Dunlop's Dry- Fried Chicken with some Bok Choy on the side. Super easy to make and really tasty.

              1 Reply
              1. Pulled pork in a tortilla topped with Cole slaw and a salad.

                1 Reply
                1. re: melpy

                  Pulled pork was a fail last week. The recipe turned my beautiful roast into a dried out brick. Saved it by chopping meat and cooking with jarred sofrito. Ate the new mixture last night as a quesadilla with sautéed spinach,onions and garlic. Had to use some awful American cheese the SO had bought. Had hoped it might taste like the queso from the Mexican restaurants. Didn't really though. Hoping next week improves greatly.

                2. Quickie dinner at my house due to basketball and choir. I've got potatoes baking in the crockpot and plan to saute bacon, mushroom, onion, garlic, and baby spinach to use as a topping. Green salad on the side. More exciting pork loin dinner on tap for Thursday.

                  1. Tonight shall be our second annual 2nd Thanksgiving, due to the fact that I'm finally roasting the post-holiday close-out turkey that has been defrosting in my fridge since last week. I'll stuff it and make cranberry sauce and everything, although I won't do a full Thanksgiving spread. Probably just potatoes and some sort of green or maybe a spinach salad.

                    The leftovers will be used for enchiladas (with the frozen mole sauce leftover from Christmas tamales), turkey noodle soup and maybe a turkey and potato stew with chipotles that I've made before with chicken. The best part about 2nd Thanksgiving is the second set of leftovers!

                    1. Home made Blackberry Wine......
                      I just put on a pot of peas.(pink-eyes) with a little bacon and tasso....
                      Gonna fry up some center cut pork chops.....
                      Prolly cook up some cabbage.....
                      A pone of corn bread for sure....
                      A Couple of Musgoes....
                      Chocolate Ice Cream........

                      6 Replies
                      1. re: Uncle Bob

                        I had to google a couple of those words, but, damn, it all sounds great!

                          1. re: L.Nightshade

                            I googled tasso and got pictures of badgers! I'm guessing it's the ham that's further down the list of results...

                            1. re: gembellina

                              Tasso *Ham* is kinda a misnomer....It is generally/mostly a piece of pork *shoulder* that has been highly seasoned and smoked for a couple days or so..depending on who's making it. ~~ The end result is a very dense,smokey, spicy hot piece of meat mainly used as a seasoning. ~ It is however sometimes (mistakenly) referred to as Tasso *Ham* and is mostly used like ham, salt pork, and the like to season foods such as beans, soups, gumbos, jambalaya, gravies, etc, but the spicy hot Tasso is definitely not *Ham*

                               
                              1. re: Uncle Bob

                                cool, thanks for the explanation (and photo!)

                          2. Chicken fetuccini Alfredo, garlic cheese bread, green beans and a salad. Coconut cream pie from POET's for dessert. Does anyone know if I can freeze the rest of the pie?

                            1 Reply
                            1. re: MaryContrary

                              I would absolutely not freeze the pie. If it's cream, it will weep when thawed. I would partial it out for breakfast or put some dollops in hot coffee.

                            2. Greek salad and New York strips cooked outside on the grill. Winter here in Tucson means it's finally not too hot to cook outside.

                              1. Heading to the oldster's, to make use of the lamb meatballs i made and froze for him the other night. some soup, i think, with rice, potatoes (he likes chunky) and who knows what all. No flavor, tho, no - perish the thought.

                                1. Salmon with soy/wasabi drizzle. Had it at Red Lobster last week, and they have recipes on their website.
                                  I didn't follow the sauce recipe exactly, but it's close to what I had.
                                  Have brown rice in the cooker, will have some kind of vegetable, not sure what.

                                  7 Replies
                                  1. re: wyogal

                                    and it sucked. The sauce was O.K., the fish was "fishy" and the rice was crap. We went to Taco Johns on the way to a basketball game that some of my husband's students were playing at the rec center.

                                    1. re: wyogal

                                      Don't you hate when that happens???

                                      1. re: GretchenS

                                        Yes! But, my daughter liked it so there are leftovers in the fridge for her for a few days. We had a good laugh over it. and my husband was quite relieved as I don't think he liked the idea of it from the start!

                                        1. re: wyogal

                                          Was your fish frozen? I have a hard time getting frozen salmon that tastes anywhere decent.

                                          1. re: ChristinaMason

                                            Of course. Look at my user name, fresh salmon is only "fresh" if it was flown in. And then, it would still not be "fresh." We have some restaurants in town that have high-priced fish that is flown in, but at home, we have to contend with frozen fish or catch our own. Most of the "fresh" stuff in the stores is previously frozen. And being so far inland, I wouldn't trust the "fresh" stuff in the glass case any more than the frozen.
                                            My daughter loved it, made a wrap with it for her lunch today.
                                            I like frozen cod and other white fish, the salmon was just too strong tasting for my liking. We'll just need to get a fishing license and go get some trout.

                                            1. re: wyogal

                                              wyogal, I can sympathize with you, as I'm also landlocked. Here in "Cowtown" I also don't trust most "fresh" or previously frozen fish in stores because there isn't a very good turn around. Only exception I've found is occasionally Sprouts will have something good either fresh or I'll specifically ask for a piece of frozen that IS still completely frozen, or the Asian market has a great seafood turnover so I've been lucky there.

                                              Sorry you had bad luck with the salmon.

                                              1. re: Barbara76137

                                                Thanks. I think it was me, our daughter loved it. I really enjoyed the soy/wasabi salmon at Red Lobster and wanted to replicate it. Theirs was sooooo much better, a nice, thick piece, not fishy tasting, fresh. Probably may have been a frozen product, too, but it was good.
                                                I think if I try a different brand maybe. But, not on my list of priorities. I think I'd rather get a fishing license first!

                                  2. Potato soup topped with cheddar, chives and bacon. It completely hit the spot.

                                    1 Reply
                                    1. As I said in the old post, I made a Meg'd-up version of the Cooking Light chicken & chorizo stew. Heartily endorsed.

                                      I'm also now having a New Grist 'beer'; today was a long day and I'd like this to put me to sleep so I can give the remnants of this cold the bum's rush.

                                      1 Reply
                                      1. re: megjp

                                        I've got a recipe for chicken and chorizo stew (from What to Cook and How to Cook It), I've been making about making it this week. Glad yours was great!

                                      2. Spicy stir fried pork with banchan at my niece's restaurant.

                                        The pork was served on a bed on fresh cabbage which was slightly crisped on a hot serving plate.
                                        Shredded vinegared daikon, seasoned bean sprouts, sweet fish cake, vinegared and slightly spicy onion, kimchi, onion pieces in gochujang, sweet and sour cucumber for the banchan dishes.

                                         
                                        2 Replies
                                          1. In the oven right now - a pan of stuffed green peppers. This is the first time I've ever made them, so we'll see how they turn out. I stuffed 3 of the halves with a mix of left over red beans & rice and some corn, and the last half pepper with left over cous cous (ran out of red beans and rice) I remembered a little too late that I meant to dice up some left over chicken and mix it in, so oh well, vegetarian it is. One half and some soup on the side for dinner tonight, another half tomorrow, and I'll freeze the other 2 to eat at a later date. II'm working on keeping the freezer stocked with meals that I can thaw and eat so that I can stop buying Lean Cuisine/Stoffers dinners for nights when I just don't have the time.

                                            1. Ever had cat food on pasta? I think I know what it tastes like. I made this recipe from Food and Wine:
                                              http://www.foodandwine.com/recipes/fr...
                                              A recipe from some SF chef. And Mr. Nightshade made fresh pasta at my request. We love chicken livers with pasta, and we get delicious livers from our organic, free-range ranch. But this was awful. Actually, Mr. NS claimed it was OK, but when asked, couldn't cite anything I've ever cooked that was worse than this. It was kind of like a bad liver pate, tossed with pasta. Then some tomatoes were thrown in that didn't really blend with the dish. Sooo disappointing!

                                              12 Replies
                                              1. re: L.Nightshade

                                                hate when that happens, but at least you were following instructions to a bad dish, and not your instincts!

                                                1. re: mariacarmen

                                                  This recipe was from the chef at Benu in SF. A chef who spent eight years at the French Laundry. And I followed it to the letter. So maybe he just fed the pets at the F.L., I don't know.

                                                  1. re: L.Nightshade

                                                    What an image that conjurs up!! Too funny....

                                                2. re: L.Nightshade

                                                  Oh god, that sounds terrible. I imagine that the visuals were pretty lacking, too. Reminds me of the time I dressed pasta with pureed roasted eggplant; just couldn't stomach the grey-brown sight.

                                                  1. re: ChristinaMason

                                                    Ha! I bet our pureed dishes looked about identical. You're correct, mine was not attractive at all!

                                                  2. re: L.Nightshade

                                                    You should definitely write a review on the F&W website. I think your first two sentences says it all, L.Night. ;-)

                                                    ETA: OMG - it's a F&W staff favorite!

                                                    1. re: L.Nightshade

                                                      Ew!!! I know even my cat would turn up her nose on that! You are right, the tomatoes don't make any sense at all. The texture just seems all wrong. Do you normally chop your chicken livers with pasta?

                                                      1. re: Barbara76137

                                                        I normally cut them into bite-sized pieces and saute them. They go into a cooked tomato sauce, usually with some bacon or sausage. It's a favorite here, but I was, sadly, tempted to try something new. And, as Linda says above, it was a "staff favorite." Must have been some kind of an inside joke.

                                                        1. re: L.Nightshade

                                                          Yes, that sounds much better. Yuck and yuck to brown-grey grainy sauce!

                                                          1. re: ChristinaMason

                                                            Brown-grey grainy sauce - perfect description! The worst part of the story? Plenty of leftovers. Not wanting to waste food, I think I'll box it up and send it to the staff at Food and Wine.

                                                            1. re: L.Nightshade

                                                              How thoughtful of you to prepare their favorite dish! Now, on to better recipes :)

                                                              Or perhaps it's best eaten blindfolded and perhaps inebriated after one of those swish F&W staff holiday parties.

                                                          2. re: L.Nightshade

                                                            so is the F&W staff feline? I feel a cat fight comin' on :)

                                                      2. Marinara and fake meatballs (out of falafel!) over capellini.

                                                        1. Came back from the oldster's (he LIKED the lamb meatball soup - HALLELUA!) and after a thoroughly enjoyable Top Chef episode (finally, a great one!), i made the boy dinner for tomorrow night as I'll be out boozing it up with the boys from my old office at a local hofbrau (i'm having schnitzel!) His favorite spicy Italian sausages, onions, garlic, and yellow peppers got all sauteed up, then I added sliced peeled apples, diced canned tomatoes, dried basil, chopped fresh parsley, and a bay leaf. a little water, a splash of red wine vinegar, another of red wine, and let that all cook down a bit. I think he'll like.

                                                          2 Replies
                                                          1. re: mariacarmen

                                                            I think he'll like, too. I know I like. The Italian sausage sounds teriffic. What will you serve it on? Polenta? I'm thinking the laddies would love this. Yum!

                                                            1. re: mamachef

                                                              nah, it had potatoes in it, so no need to serve it over another carb (oops, i see i totally left that out of the original description! the potatoes were browned with the snausages, and then left in with the rest of the stew.)

                                                          2. Dinner tonight will be some lovely fishy from my very handsome fishmonger. Salmon will be covered with a mixture of yoghurt and curry paste then baked. I've got thai red, green, yellow, and vindaloo, none of which are exactly right but I'm on a mission to get through some of the jars and pots of assorted gloops that live on the top shelf of my fridge - chinese bean paste, harissa, curry pastes, dried shrimp paste, chilli oil, not to mention jams and chutneys and jellies. Sigh. I think I'll go with the vindaloo. Roast cauli on the side, and some rice to go with leftovers for tomorrow's lunch.

                                                            1. We're bemoaning the fact we only booked for a week in Tenerife. We're retired people for heaven's sake and could have gone for 3 or 4. Still, this time tomorrow, the sun will be shining and I'll be in shorts and polo, rather than wrapped up with the central heating blasting out.

                                                              But, in keeping with the cold weather, tonight's dinner comes by way of two brown gloop meals. One labelled "game stew" (that's for me) and the other labelled "stew" (that's for her). There's spuds and tinned veg of some sort or another to accompany.

                                                              And, now, it's off to pack. And a week of tourist restaurant food to look forward to.

                                                              7 Replies
                                                              1. re: Harters

                                                                Boy, the meals sure do get to be emergency-style when you're getting ready to leave, innit?
                                                                Sososososo jealous! I want to be where you and the missus are, this time tomorrow!!
                                                                Are there any decent local restaurants in Tenerife?
                                                                Please, stay very safe, and enjoy your vacation.

                                                                1. re: mamachef

                                                                  You need to be selective about restaurants. I'm told there are some decent ones in the north of the island (which is the less touristy bit). As for the resort areas, your selectivity really needs to kick in.

                                                                  As with any tourist area, they're generally catering to a lowest possible price point and quality comes in very second best. That said, we've been going for so many years that we know the better ones. By way of example, one place specialising in fish has a dish that reads as "mixed fried fish". You get whatever is good that day and it is always good.

                                                                  Another place has no menu whatsoever. They'll tell you what they have or invite you to go look in the fridge. Your understanding of what they're going to do with your choice will depend on your command of Spanish or the waiter's command of your language. I love it - went twice last year. Basically agreed with them that they would bring tapas until we said we were full. Good decision on our part. I saw suckling pig being served to another table and I am sooooo going to order that if they have it.

                                                                  1. re: Harters

                                                                    I would eat at the piggy or mixed fried fish place every single day.

                                                                    1. re: Harters

                                                                      Enjoy your holiday!! If the local language isn't your strength, you can always depend on your Charades or Pictionary skills. A friend of mine ordered by 'oink, baaa, moo, cluck (w/flapping arms) ' and I'll never forget my poor Italian waiter drawing me a picture of a fish with a knife. I'll always remember 'pesce de sparda' or swordfish.....and it was delicious!

                                                                  2. re: Harters

                                                                    Have a great trip, Harters, and some good eats there!

                                                                    1. re: Harters

                                                                      Enjoy the brown gloop meals, and especially enjoy your holiday!

                                                                      1. re: Harters

                                                                        Have a wonderful time in Tenerife, Harters! I was there a million years ago and I believe it was in December and it was cold, cold, cold. Being young and poor at the time, we lived on eggs that we bought at a local market since everything seemed very touristy and expensive for our poor student budgets. Wish I could go back there now!

                                                                      2. I think tonight will be something easy---Russian vinagret salad and frozen pierogies, probably with some nice mellow Sauerkraut my DH made and froze a month back.

                                                                        3 Replies
                                                                        1. re: ChristinaMason

                                                                          Meh, I'm gonna have to start making my own pierogi and pelmeni. Mrs. T's just ain't cutting it.

                                                                          1. re: ChristinaMason

                                                                            I love pelmeni. My mother and I make a ton of them once a year to freeze and I swear, people say I could probably win a pelmeni eating contest.

                                                                            1. re: ludmilasdaughter

                                                                              I would love to have your recipe, if you're willing to share. I am just not ready to commit that much time and effort to an internet-based recipe.

                                                                        2. Last night was turkey meatloaf glazed with a sweet/spicy ketchup and harissa mixture with roasted cauliflower and asparagus. tonight is pork chops of some sort. perhaps glazed with spicy mango chutney mixed with some apricot jam? or dusted with garam masala...looking for inspiration. quinoa and a salad on the side, i think.

                                                                          1. Well, since it is -6 degrees at 11am, we are having chili and cornbread. Hopefully that will warm us all up.

                                                                            17 Replies
                                                                            1. re: suburban_mom

                                                                              Whew! I was griping that it's 18 degrees here! Chile sounds like a good plan.

                                                                              1. re: L.Nightshade

                                                                                har- you mean flying to Chile to get out of the cold? ( :

                                                                                1. re: mariacarmen

                                                                                  Well, that sounds like a good plan too!

                                                                                2. re: L.Nightshade

                                                                                  At 6PM it is still 67 degrees here in TX, so a salad with some sort of protein will be dinner. I think I'll enjoy the warm weather and grill some shrimp on my balcony. The Fort Worth Stock Show started on the 13th and so we should be having an ice storm. Remember last year when we hosted the Superbowl? We had snow & ice and pipes broke and my apartment flooded! Gotta love TX weather.

                                                                                  1. re: Barbara76137

                                                                                    Change of plans, did a grilled eggplant salad with pine nuts, goat cheese & basil. So I still grilled, but something a bit more substantial. My ailing cat is feeling great and eating people tuna, prescription food and subQ fluids. Also getting high on her catnip toys. I need to buy a case of tuna at Costco or else I'll be broke very soon! Her dietary demands are definitely putting a kink in my monthly food budget, not to mention her vet bills, but I'll manage. My main priority is to make her happy and content.

                                                                                        1. re: Barbara76137

                                                                                          Great to hear Barbara! Gooooo Kitty! BTW - the Subq's from Costco are about $23 a case if your vet calls in a scrip to their pharmacy...

                                                                                          Eggplant salad sounds delicious - not the usual eggplant dish...

                                                                                          1. re: jenscats5

                                                                                            My vet asked me if I still had access to equine meds but I don't, but on a Yahoo CRF site other people mentioned getting Subq's from Costco. I'll ask my vet to call in a script to Costco. The eggplant was good, ate half warm and the other half room temp last night with some Tuscan bean soup I had in the freezer. That was an exceptionally good batch of soup! Cheap, nutritious, high in fiber and protein, low fat.

                                                                                          2. re: Barbara76137

                                                                                            so happy to hear about kitty!

                                                                                            and that eggplant salad does sound fantastic.

                                                                                            1. re: mariacarmen

                                                                                              The eggplant has a drizzle of balsalmic and shredded fresh basil. Very simple.

                                                                                            2. re: Barbara76137

                                                                                              I'm so happy to hear this about kitty! I had a feeling it would work out. Our Fafa (my darling) was really in bad shape and didn't seem to be doing too well on the subcutes at first, but one evening, kaboom, there she was back to herself again.

                                                                                              1. re: buttertart

                                                                                                Thanks to all for all the good wishes. She will only eat canned light people tuna in water and the carcass of a rotisserie chicken. I can slice & dice rotisserie chicken for her, but she won't eat it. However, she loves picking at the carcass.

                                                                                                Tonight, since it was warm, I think a simple salad will be perfect for me. I know, boring, but I haven't felt well all weekend. I'm thinking mixed herb salad with grape tomatoes, red onion and some grilled shrimp. I made a sweetish mango/habanero dressing last week and think it will be ok.

                                                                                                1. re: Barbara76137

                                                                                                  Glad to hear your kitty is perking up!
                                                                                                  Hysterical that she wants the carcass, not the lovingly diced meat off the bird.

                                                                                                  1. re: rabaja

                                                                                                    Tonight, once again, she is picking at the carcass. I guess she feels justified "working for her dinner".

                                                                                      1. Last night was hubby's first night back from a two week business trip, so we had somewhat special dinner. I braised chunks of a chuck roast in red wine sauce (http://www.foodandwine.com/recipes/be...) on Tuesday then warmed it in the oven last night while I roasted carrots, turnips, and watermelon radishes. I shredded the beef before serving which was both allowed each morsel of beef to be coated in sauce and made for a more attractive dish at the table. I didn't make the veggies in the recipe, just served it with my roasted roots and some crusty bread to sop up the yummy sauce. I highly recommend the beef recipe. I enjoyed the super flavorful sauce. The only braising liquid was a full bottle of red wine - no broth or stock.

                                                                                        Hubby is always craving vegetables when he gets back from traveling, so I also sautéed some broccoli rabe in garlic and made a quick salad with of thinly sliced fennel bulb tossed with a 50/50 mixture of orange juice and olive oil, seasoned with salt and pepper, then served over baby lettuces with shaved pecorino.

                                                                                        Not bad for a Wednesday night!

                                                                                        1 Reply
                                                                                        1. re: Abby0105

                                                                                          A wonderful meal to come home to. That salad with fennel in orange dressing sounds especially nice!

                                                                                        2. I finally have two days off in a row (lovely wealth of time, that), but the sidewalks are a wee bit icy, so no run to the market for me. I've settled on a pot of white bean soup with spinach and roasted garlic. If I have any tomatoes in the pantry, then I'll roast them, along with some carrots, and toss them into the soup when I wilt the spinach. I'm making a loaf of bread today, and will toast a few slices in the oven, perhaps with a little cheese. And I'm crossing my fingers that I've decent cheese in the fridge, something other than the boyfriend's beloved pepper jack. I know I don't have anything truly delicious, but I would definitely settle for swiss, or muenster. If I don't have a cheese I like, then I might make a roasted red pepper and artichoke heart focaccia, instead of a slicing loaf.

                                                                                          Hopefully we can get to the market tomorrow--and I'll actually have a list in hand. Last night, the disappointed look on the boy's face when I said we were out of parmesan made me feel as if I'd failed him. I have a feeling that both of us are going to be smiling as we walk away from the cheese counter tomorrow with a full basket.

                                                                                          1 Reply
                                                                                          1. re: onceadaylily

                                                                                            Sounds a lot like what I've got in mind. But soup will be black bean and cheese will go on tortillas. But that roasted pepper and artichoke focaccia sounds like a grand idea!

                                                                                          2. We've got so much rain, I think maybe we should build an ark. Want something warm and cozy, but simple tonight. Pulled some stew out of the freezer to thaw. Think I'll stretch it out a little more by having it over rice. DH and I have not had that forever. Make some biscuits to go with it and drizzled with honey. Just sounds good.

                                                                                            1. Tonight is turkey mole enchiladas with honey-cumin pinto beans and rice on the side.

                                                                                              Tomorrow is my boyfriend's birthday, so it will be whatever he wants. Carrot-zucchini cake with maple cream cheese icing and (storebought) blood orange sorbetto for dessert.

                                                                                              7 Replies
                                                                                              1. re: BananaBirkLarsen

                                                                                                Honey cumin pinto beans? What an interesting sounding combination. Mole enchiladas sound good too.

                                                                                                1. re: L.Nightshade

                                                                                                  They're my favourite -- the sweet is such a nice offset to the spice of the mole.

                                                                                                  1. re: BananaBirkLarsen

                                                                                                    Is there a recipe for those pintos? Or is it just ingredients as stated? I mentioned it to Mr. NS, and he is particularly enamored of the concept.

                                                                                                    1. re: L.Nightshade

                                                                                                      I do it a bit different every time. The simplest way is to soak the beans over night and cook in water or stock. Add some honey, cumin, salt, pepper. Taste until it's right. They're good with chipotle or pasilla chili powder as well, or a touch of cayenne for some spice.

                                                                                                      This time I cooked them in the crockpot with water and a ladelfull of turkey stock, a couple dried New Mexico chilis, 2 cloves of crushed garlic and some bay leaves. When they're softish, I'll pull out the chilis and bay leaves, move the beans to the stove, add honey, cumin salt and pepper and cook until the liquid's reduced.

                                                                                                2. re: BananaBirkLarsen

                                                                                                  Mmmmm.... we LOVE blood orange sorbetto......

                                                                                                  1. re: weezieduzzit

                                                                                                    I found some cheap at Grocery Outlet (Roba Dolce brand) and we tried it for the first time last night -- it's amazing. That slightly bitter aftertaste... now I have my heart set on finding some fresh blood oranges and making a big batch of it homemade!

                                                                                                3. Tonight I dined alone, so it was a hodgepodge pasta creation from leftover tidbits in the fridge.
                                                                                                  I boiled some spaghetti. Sauteed some chopped onion in olive oil, a handful of grape tomatoes, added some thinly sliced and roughly chopped roasted pork loin, minced garlic, baby spinach from a box of mixed greens; toward the end I added some cut up drained pickled jalapeno pepper slices (just a little to add some spice), a glug of white wine and some oregano, s & p. I dressed some of the greens, plated them, and topped that with the spaghetti and the sautee melange. Sprinkled on some parmesan and ate the whole thing. Hmmm

                                                                                                  1. I'm toying with making gnocchi with the leftover ricotta and leftover kabocha...... or just grilling salmon. I've been craving it like mad lately.

                                                                                                    7 Replies
                                                                                                    1. re: weezieduzzit

                                                                                                      Maybe it's salmon week on WFD! That would be a fun one.

                                                                                                      1. re: ChristinaMason

                                                                                                        Wild Alaskan salmon is on sale at my local Whole Foods tomorrow - a one-day sale. If I weren't going out to dinner with a friend, I'd be buying some to make for dinner tomorrow night! :-)

                                                                                                        1. re: ChristinaMason

                                                                                                          That would be a good one.... I could use some new ideas! Tonight will probably be miso ginger glazed since I have some baby pak-choy that needs to be cooked. (still working through the massive shopping trip to the bigger asian market two weeks ago and still enjoying it!)

                                                                                                          1. re: ChristinaMason

                                                                                                            had it Sunday, Monday.....hmmm, I think Tuesday as well. I've consumed a pound of salmon since I bought it on Sunday. CM, I got fresh at 99 Ranch on Sunday for $5.99/lb and it was wonderful. Originally was gonna do gravlax with it but couldn't wait.

                                                                                                            1. re: Barbara76137

                                                                                                              99 Ranch is responsible for our 90% asian inspired diet for the last few weeks. :) The asian market here was sold and is now half Filipino. Awesome when I want Filipino, not so good when I need something they no longer carry because they had to make room for new merchandise so when we were going someplace close to 99 Ranch we had to stop in and load up.

                                                                                                              We're having salmon every other night.... I don't want him to get sick of it....

                                                                                                              1. re: weezieduzzit

                                                                                                                The Filipino grocers usually have a decent selection of Chinese goods, though some of the Sichuanese stuff will be arguably more difficult to get. The good news, though, is you get to experiment with more Filipino recipes!

                                                                                                            2. re: ChristinaMason

                                                                                                              Yup, I've had salmon 3 times this week! Or will have, by lunchtime. Also had some awesome scallops last night, the season's first from Sussex, according to the fishmonger. £9 for 6 scallops, don't tell the bf. Amazing though, totally worth it.

                                                                                                          2. Last night we had (Barilla multigrain) angelhair pasta with roasted cremini mushrooms and chive oil (from Dec. COTM) w/grated pecorino and a salad of assorted lettuces and veggies that needed using up. The pasta was very tasty, and my beloved carnivore allowed that it's ok to go meatless once in a while.

                                                                                                            Tonight I am throwing together some green chicken-cheese enchiladas. Debating whether to add some goat cheese into the cheese mix. We'll have a salad of arugula, avocado, blood oranges, and radishes and a cumin-citrus vinaigrette to fo with. That'll be dinner.

                                                                                                            7 Replies
                                                                                                            1. re: nomadchowwoman

                                                                                                              "Tonight I am throwing together some green chicken-cheese enchiladas"

                                                                                                              That's what I'm making tonight thanks to your post and a phone call cancelling a dinner party we weren't too keen on. It's really cold and snowing and a great night for a fire and a casserole. I've had my eye on a this recipe for a while and hubby LOVES Ranch Dressing on anything and everything.
                                                                                                              http://www.foodnetwork.com/recipes/gr...

                                                                                                              1. re: Berheenia

                                                                                                                I hope yours were better than mine, Berheenia!

                                                                                                                I love the things, but almost every time I make them, the result is a dish of mush, /chicken and cheese. I had some really beautiful corn tortillas to work with this time, too. I think maybe I use too much salsa--yet as I'm preparing them I always think I don't have enough.

                                                                                                                At least DH didn't care; he ate up the leftovers.

                                                                                                                1. re: nomadchowwoman

                                                                                                                  Hubby only eats flour tortillas (a serious yankee) so I used flour tortillas, and as taught by my best friend after she spent the summer in San Francisco 35 years ago, I blistered them on both sides in my black frying pan and dipped them in the sauce before filling them. Do you use them right out of the package? That's the only thing I did that wasn't in the recipe. Oh I did use reduced fat dairy and you couldn't tell the difference.

                                                                                                                  1. re: Berheenia

                                                                                                                    do you fry the tortillas, is that what you mean by blistering? the way i was taught was fry them in oil, but still keep them pliable, then dip, fill, roll. but, yeah, i have only ever used corn. there's a whole thread about how "WRONG" it is to use flour tortillas in enchiladas! for me, whatever floats your boat.

                                                                                                                    1. re: mariacarmen

                                                                                                                      I just put them in a dry cast iron skillet on medium heat until they blister on the bottom and flip them over to cook the other side - it's a fast process and I usually burn a finger or two. I was taught to use oil but I cheat and don't. My husband won't eat corn tortillas - he doesn't eat fish either but has finally discovered curry so I'm going to keep him.

                                                                                                                      1. re: Berheenia

                                                                                                                        oh ok, that's how i do them for tacos - love when they get blistery and a little charred.

                                                                                                                        yes, do keep him, i'm sure you'll teach him even more about his palate!

                                                                                                                    2. re: Berheenia

                                                                                                                      I "warmed" the tortillas in a dry skillet before rolling the. But I've never dipped the tortillas in sauce before filling--and maybe that's what i've been doing wrong. I will try that next time!

                                                                                                              2. Snow and cold so tonight's dinner was was warming comfort food

                                                                                                                Ox tail soup with sour kimchi.

                                                                                                                 
                                                                                                                1. Back to old stand-bys. Black bean soup with a dash of crema and cilantro. Gringo quesadillas with avocado, pine nuts, and pico de gallo. Still pretty much snowed in, and soup is the perfect warmer. No more pureed liver please.

                                                                                                                   
                                                                                                                  1. Dinner tonight was just for me and it was a random assortment of things: a scoop of mujadarrah, a little ramekin of storebought kimchi (I just opened it and it's not very good -- I'll eat the rest, but after that I'm waiting until I can ask my MIL to send me a huge batch of her homemade radish kimchi, my fave), and.... full fat chocolate milk.

                                                                                                                    I ate around 5, much earlier than my usual, so I got a little hungry a couple hours ago and also popped open a can of sardines -- I sprinkled two sardines with black pepper, lemon juice, plenty of tabasco, and a super duper thin sliver of kerrygold butter, put them on ak-mak crackers, and chomped down for a filling snack. The rest of the sardines went into the fridge and they will probably be a snack for tomorrow night.

                                                                                                                    I've been working my way through that pot of mujadarrah all week, and it's only gotten better. My fridge items have been dwindling and there's been extensive flooding so no chance to make a grocery store run.

                                                                                                                    1. I was pleasantly surprsied last night when I got home later than usual and discovered my fridge had more than enough to heat 'n eat for dinner. Cabbage rolls I'd made a couple of days before, leftover butternut squash soup from Monday, the rest of the fennel salad from last night, and some whole wheat penne. The pasta clearly didn't fit with everything else, but it sure was faster than scrubbing and roasting potatoes!

                                                                                                                      1. Update for the last couple of days: Wednesday, I cooked the bf a double cut pork chop, which was shake n' bake style seasoned then panko crusted. I had leftover bbq chicken which I had frozen leftovers of. Sides were rice pilaf and a nice garden salad.

                                                                                                                        Thursday, he had liver and onions with gravy...I had chopped pork barbecue. We both had mashed potatoes & gravy, braised cabbage with bacon & homemade biscuits.

                                                                                                                        Tonight, I've got fried perch planned for dinner. Sides will be pan fried potatoes with onions & peppers, cole slaw and another veg, not sure yet. Hushpuppies will make an appearance. I've a ton of ice cream, sherbet and chocolate bars in the freezer for dessert, just in case....

                                                                                                                        5 Replies
                                                                                                                        1. re: Cherylptw

                                                                                                                          Think I'll drop buy for D-Zert....Chocolate bars please!!!

                                                                                                                          1. re: Uncle Bob

                                                                                                                            Plenty, and I do mean PLENTY to go around!

                                                                                                                          2. re: Cherylptw

                                                                                                                            How do you make gravy for liver and onions. I think the lack of gravy might be why my homemade versions never seem to be as satisfying as the diner platters.

                                                                                                                            1. re: JungMann

                                                                                                                              First I put a bit of oil in a skillet then season the liver & dredge in flour. Lightly cook the liver for a couple of minutes per side then remove to a paper towel lined dish to keep warm. For the gravy, I whisk flour into the remaining oil in the skillet (you may need to add extra oil for this) I don't measure the flour, rather, I try to combine equal parts flour & oil like when making a roux. I cook this mix over low heat until it is the desired color (about the color of a brown penny) then I add beef stock, worcestershire sauce, s & p and sliced onions (the onion for the liver). Bring to a simmer, add liver back to pan and cook until liquid thickens or about five minutes. If you're particular that the gravy is smooth, then strain it, otherwise, its ready to serve.

                                                                                                                              1. re: Cherylptw

                                                                                                                                I knew there had to be something tangy in there. The Worcestershire seems to be key. Thanks for the tip!

                                                                                                                          3. Nothing warms up a cold, snowy day like roast chicken. I'm making one with lemon stuffing on a bed of root vegetables (parsnips, carrots, and radishes). Yummy food, plus a friend to share it with and a bottle of wine, equals perfection!

                                                                                                                            1 Reply
                                                                                                                            1. re: caseyjo

                                                                                                                              Sounds wonderful - the dinner, wine and having a friend with whom to share!

                                                                                                                            2. Going to the mall for buffet "Chinese" (mixed Asian is how it is described). It's good. I think I hurt myself skiing a couple of weeks ago, it's feeling worse (shoulder) and playing guitar and violin today did not help. So, I don't want to cook and I need comfort food. So that means hot and sour soup, etc....

                                                                                                                              4 Replies
                                                                                                                              1. re: wyogal

                                                                                                                                If I ever manage to remember to buy the mushrooms, I'm totally making hot and sour soup for the first time soon. Do you have a favourite recipe to follow, any tried and true tips, etc.?

                                                                                                                                1. re: megjp

                                                                                                                                  No. I go to a restaurant and eat it. Just got back.... I love the little sesame balls with some kind of paste in the center.

                                                                                                                                  1. re: wyogal

                                                                                                                                    Wow, I got excited and misread. Sorry!

                                                                                                                                2. re: wyogal

                                                                                                                                  Hi folks, just a reminder... these threads are intended to be focused on sharing information and recipes about meals that we're all making at home. If you're enjoying a good restaurant meai, we'd ask that you bypass this thread, and post about it on your local board, so fellow hounds in your region can be pointed towards good food in their area, and we can keep the focus here on home cooking. Thanks!

                                                                                                                                3. It's still freezing out, and this cold just won't let go, so I took out a huge bowl of pho tonight and slurped and sniffled my way through dinner on the couch.

                                                                                                                                  The man is at a co-worker's house tonight but since he'll be home tomorrow I'm thawing my two frozen Cornish hens and will see what I can do with those. Methinks it'll make for a much better post :)

                                                                                                                                  5 Replies
                                                                                                                                  1. re: megjp

                                                                                                                                    My DH looooves cornish hens. You could try this recipe, if you want something different: http://www.food52.com/recipes/3296_mi...

                                                                                                                                    I haven't tried it myself, but it gets raves, and I'd be curious to hear your take.

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Thanks for the link, I do love different! This'll definitely motivate me to replace the empty box of miso paste... :)

                                                                                                                                      I didn't actually make the birds last night because now my boyfriend has been felled by a mighty man- cold; I went with something easier because he'd been annoying me all day and I was tired.

                                                                                                                                      This maple-walnut chicken is what I made instead (http://www.goodhousekeeping.com/recip...), except I sauteed my own baby spinach with some citrus juice for a side and swapped out the whole-grain pilaf for some butter-glazed carrots that I finished with a splash of excellent maple syrup vinegar. While I feel strange having made an entire meal without garlic or onions, it was really great and very easy.

                                                                                                                                      After I botch hot and sour soup tonight, I'm sure we'll get pizza..

                                                                                                                                      1. re: megjp

                                                                                                                                        <I feel strange having made an entire meal without garlic or onions>

                                                                                                                                        I knew we were cooking kindred spirits!

                                                                                                                                        Also, it is a well-known fact that man-colds are the gravest illness known to...man. And they have no idea they're being such ninnies, either. Chicken soup usually helps a little (mine won't do the hot tea route).

                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          Seriously, I don't remember the last time I didn't use either. You flatter me with the comparison, though! :)

                                                                                                                                          As I've been sick for a week or more, I couldn't do any kind of soup -- so I bought a Costco rotisserie chicken, baked potato wedges and put together a roasted garlic aioli, and roasted up some simple oil-and-S&P Brussels sprouts. I don't know if his mouth was just too full of dessert brownies to complain, but he didn't seem to mind the food not being liquid. :)

                                                                                                                                      2. re: ChristinaMason

                                                                                                                                        That (misoyaki) does sound good. Both, actually.

                                                                                                                                    2. My boyfriend's birthday dinner tonight will be pork roast (I haven't decided on the exact recipe yet), either apple or cranberry sauce, green beans and small red potatoes, boiled with butter and salt.

                                                                                                                                      Everything followed by the aforementioned carrot-zucchini cake with maple cream cheese frosting, blood orange sorbetto, the last three episodes of the first season of the Swedish "Wallander" and possibly some tea.

                                                                                                                                      Sadly, there will be no wine as we are flat broke until Wednesday and have nothing but cheap triple sec in the house (an ample amount of which is flavouring both cake and frosting).

                                                                                                                                      If anyone has a really special recipe for pork roast, I would love to hear it. I'm having trouble finding one that stands out.

                                                                                                                                      5 Replies
                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                        Sounds like a beautiful birthday dinner, wish I could send you a bottle of wine. I can sympathize with you on being flat broke, between vet bills and using my food budget to feed my cat I'm scrimping. And I don't think I'll be able to make payroll next week :(

                                                                                                                                        1. re: Barbara76137

                                                                                                                                          It's hard to complain too much about being poor when I have pork and potatoes and cake! There have certainly been time when I've had less.

                                                                                                                                          It sounds like your kitty is in good hands. I don't know what I'd do if my little dog got sick. She'd probably be getting pork every night.

                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                            Good on your for keeping it all in perspective. Sounds like a nice celebratory meal, vin or no vin.

                                                                                                                                        2. re: BananaBirkLarsen

                                                                                                                                          I've been there, sometimes the brokest nights are the most fun though. He'll be over the moon that you made dinner (and with triple sec in the dessert - my goodness, I don't think I've EVER actually bought triple sec! :)

                                                                                                                                          I've made honey mustard pork roast to great effect: http://allrecipes.com/recipe/spicy-ho... . If you add some water to the pan, as some reviewers note, you can end up with great pan sauce to spoon over the meat. For what it's worth, in this case I'd vote cranberry sauce, both for the colour contrast and for that tartness since sweet and spicy are already well-represented in the other seasoning.

                                                                                                                                          Good luck, have fun, and happy birthday to your lucky boyfriend!

                                                                                                                                          1. re: megjp

                                                                                                                                            Yes, the triple sec was a rather frivolous purchase a few weeks ago when we were richer and wanted margaritas. I'm now convinced that I can make a much better version myself and plan on doing so when I can afford some cheap vodka (I want to do my own vanilla extract as well).

                                                                                                                                            Thanks for the link. I was looking at some maple-star anise pork recipes, but I don't think I have enough maple syrup. Honey's a good idea though -- I bet I can sub it for the syrup and still use star anise and maybe add some mustard as well.

                                                                                                                                        3. Chicken soup w/ chiles, crab stuffed portabello mushrooms, parsley and garlic rolls. All leftovers but I'm looking forward to it after a long week.

                                                                                                                                          1. Saffron and Garlic "mac" and cheese, made with Shiritaki elbow noodles.

                                                                                                                                             
                                                                                                                                            1. Last night's dinner was out with a friend - to celebrate her birthday in early January, to exchange little Christmas gifts (we always do this late!) and to just catch up on each other's lives. I went with a very nice pan-roasted duck breast with pomegranate glaze, sweet potato and onion gratin and grilled baby bok choy. The duck was a smidge overdone, but still good! And the company was excellent and a good shoulder for me to lean on with our chat - well, my chat. I did most of the talking. (Surprise, surprise!)

                                                                                                                                              Today I had planned to drive to my sister's to feed her cats - last minute, as she and her DH had gone to their cabin in Maine this weekend. However, I awoke to snow falling, and where she lives (South Shore of Boston) is supposed to get more than I am where I live. While I'm usually good driving in snow, I don't trust other drivers AND the GOG (Good Old Girl) needs new feet on the front, so I'm hesitant to take her out and potentially have a 3-hour tour just to feed her cats. She always leaves a copious amt. of dry food, so they'll survive until Momma and Papa get home tomorrow night. :-)

                                                                                                                                              As for me - I'm going to fire up the crock pot to make chicken stock from lots of bones in my freezer, do straightening up around here (and hopefully clear out more of the boxes I've been avoiding!), read some magazines, and make a "sort-of beef stroganoff" for dinner.

                                                                                                                                              I've got some leftover garlic & herb sirloin tips that are on the rare side that will be thinly sliced along with some plain sirloin tips. I've got onion for slicing. I've got some mushrooms that need to be used up. I've got some red bell peppers that need to be roasted or chopped up and frozen for use in spaghetti sauce - so I'll throw some into the mix with the last of the sour cream and a splash of cognac. I'll serve it over egg noodles with peas and TJ's roasted corn on top. Perfect for a snowy day.

                                                                                                                                              1. Have been a tetch under the weather (the evil cold of 2012) and not up to much, so making up for it tonight with a primarily Chinese dinner for friends (if Mr. Fresh Direct ever gets here through the snow)...old friends (he of the chocolate but not too chocolate thing). Lotus root blanched and steeped in tangerine juice (I love this, a Suzhou specialty); cucumber with chili, garlic, black vin, etc; Sichuan braised beef w chestnuts (LOP substituting chestnuts for turnips)or maybe yueyang noodles with braised beef (RCC); dry-fried chicken (LOP); broccoli; maybe pot-stuck tofu (Shanxi dish, recipe from Wei-Chuan, old favorite); dessert has to be something choc, maybe the choc-caramel tart from "The Sweet Life" that I came across this am...good day for a great big cook!

                                                                                                                                                4 Replies
                                                                                                                                                1. re: buttertart

                                                                                                                                                  What a wonderful sounding dinner. I'd wade through deep snow for that menu. Happy New Year!

                                                                                                                                                  1. re: buttertart

                                                                                                                                                    Oh, wow, doesn't that all sound delicious.

                                                                                                                                                    Soon, I am going to crack open the Fuschia Dunlop and try some of those fabulous-sounding dihes.

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      It went well - the braised beef (and the tart) were the hits.

                                                                                                                                                  2. Brown beans, cornbread, kraut and smoked sausage for supper tonight.

                                                                                                                                                    1. A quick, easy dinner tonight. Hamburger stroganoff, with sweet peas on the side, small tossed salad and some potato rolls with homemade strawberry jam.

                                                                                                                                                      1. I'm roasting a simple chicken, carrots, and some teeny tiny pretty potatoes. Made some chocolatey crazy brownies earlier. Perfect warm comfort food on after fort building and snowball fights.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: sunangelmb

                                                                                                                                                          Can I ask about the recipe for brownies?

                                                                                                                                                          Thank you for the visuals: teeny tiny pretty potatoes + chocolatey crazy brownies.... yes yes yes yes yes!

                                                                                                                                                          1. re: sunangelmb

                                                                                                                                                            sounds like the perfect warm-you-up meal. are you new to What's for Dinner? Welcome!

                                                                                                                                                          2. I made my first batch of homemade pizza dough. It was a cinch, but I'll report back on the end result. I always buy my pizza dough, but with the snow and ice today didn't want to go out. I hope it works. :)

                                                                                                                                                            www.saffron215.blogspot.com

                                                                                                                                                            1. Tonight will be the epicurious recipe for "Puebla Chicken and Potato Stew" using turkey instead of chicken and linguica instead of dried Spanish chorizo.

                                                                                                                                                              On the side will be my very first attempt at real sourdough bread (Reinhart's San Fransisco Sourdough from Artisan Breads Everyday). The dough is proofing as I type, so I'm still not sure how it will turn out, but it looks good so far. Do other people have problems with their mother starter continuously growing and bursting out of the container even when it's in the fridge? If it keeps it up, I'm going to have to bake bread every day just to keep it under control!

                                                                                                                                                              1. My husband is making hamburger sliders and tater tots. I hurt my shoulder skiing last week and hurt badly today, so he's being a sweetheart. Made dinner rolls from frozen dough, in the oven now.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: wyogal

                                                                                                                                                                  Feel better and enjoy the sliders and tots!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Thanks! I'm going to the PA at the orth. (jeez, how do you spell the bone doctor?) on Tuesday. Not good. I work as a musician, mostly, and substitute teacher, so when I don't work, I don't get paid. No sick leave, no unemployment. At least we have insurance, but will have to meet the deductible.
                                                                                                                                                                    I went to check on him in the kitchen and he shooed me away.
                                                                                                                                                                    :)

                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                      He's a big boy. He won't burn the burgers. Hopefully. :-)

                                                                                                                                                                2. After a snowy day and being the in-house taxi driver, everyone is out tonight --- it's just me and the dog. She's already had a luscious dinner of dog food, and I am having a simple cheeseburger seared in the cast iron skillet on a whole wheat English Muffin, and I'm contemplating oven fries.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Don't contemplate, roxlet. DO. You deserve them!

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Thanks, and I did! Quite tasty too, I might add!

                                                                                                                                                                  2. Was supposed to do a group thing today with Step-daughter (SD) + BF but he had to work, so SD just came over. Put beef in the crock pot & covered with broth to simmer all day. Was supposed to shred it, but I (think I) bought the wrong cut so had to slice very thin instead. Served on rolls and had cheeses on the side, cole slaw, mustard, horseradish, etc. Also had caramelized onions on the side. House smelled great!!

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: jenscats5

                                                                                                                                                                      I prefer thin-sliced beef anyway, particularly on a sammy -- and what you ended up serving sounds delicious!

                                                                                                                                                                    2. The last of the Christmas tamales, leftover green onions and some fresh salsa. So good I want to gorge. No more tamales for quite a while . . .

                                                                                                                                                                      1. well, i was supposed to be experimenting and making a korean fried tofu dish tonight, but i filled up on a very late lunch with my sister of too much sashimi (who knew?) plus some newly discovered king topshell in a can (depending on who you ask, it's either abalone, or LIKE abalone - whatever, it's REALLY GOOD), diced up and mixed with kewpie mayo and tobiko on toasted seaweed. also a store bought goi cuon, and on top of all that, some thin pieces of steak i marinated in gochoojahng, garlic, ginger, scallions, a little fish sauce, a little sesame, and soy sauce, then quickly seared and sliced into strips. grazing. now i'm full and in no shape to go home and eat with the Boy.... sigh.

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          Is that the whole king topshell in the first pic, as it comes out of the can? Interesting. Texture?

                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                            yes it i. like claims - like surf clam.

                                                                                                                                                                          2. I am fighting a nasty cold so suburban_dad cooked. Needless to say he has a limited repitoire. Jarred spaghetti sauce with italian sausage cooked in butter (no wonder our daughter loves this meal) served over cappelini (looked like there was some seasoning salt in the cooking water). Oven baked baguettes and salad on the side. This is his standard meal he cooks for the kids when I'm not home so I've never seen the meal prepared and was surprised by the butter and seasoning salt. I just got myself out of the kitchen so I wouldn't make any comments and was happy I didn't have to cook.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: suburban_mom

                                                                                                                                                                              Gotta love a guy like that, though. He was trying. How did it turn out? Hope you are better soon.

                                                                                                                                                                            2. Roasted chicken breasts in a balsamic-lemon-garlic sauce -- moist, tender. Roasted brussels sprouts (high heat with salt, pepper, olive oil). Baby arugula dressed in a sweet + tangy vinaigrette with toasted pistachios and a few other goodies. Mmmm! Healthy (carb-free) and festive, filling, delicious!

                                                                                                                                                                              For extremely simple and pretty dessert, we made cute little parfaits of blackberries and some apricot-mango Greek yogurt from Trader Joe's, drizzled with a touch of honey. I would have rather splashed my berries in heavy cream (or layered with fresh ricotta, or both), but the celebrant for whom I was cooking is a fan of Greek yogurt, so....

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. Fried chicken marinated overnight in buttermilk, s/p. cayenne pepper, thyme, and crushed garlic. A dredge it in seasoned flour and let the skin get brown and crispy in cast iron skillet then move it to the oven to finish cooking. Of course we're having chicken gravy that's I'm browning it in the skillet first so I have the brown crispy bits for gravy, mashed potatoes, biscuits, and some sauteed kale- hey gotta have something green don't I?

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: vafarmwife

                                                                                                                                                                                  damn, woman, i'm on the next flight out.

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Oh and it was good- really really really good.

                                                                                                                                                                                2. We got about seven inches of beautiful snow yesterday. Yesterday after braving the conditions to go out to brunch and a few places, I made some turkey chili for dinner. I've got onions carmelizing in the slow cooker for French onion soup, which will be accompanies by panini for lunch. For dinner, either a pork roast or beef stew, haven't decided.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                    and this morning's project with the toddler -- banana bread.

                                                                                                                                                                                  2. Today is the really big game in greater Boston- maybe the end of the season or the road to the Super Bowl and I am going to have my best beef stew in the oven at kick-off. Depending on the results there may be dessert - we'll see.

                                                                                                                                                                                    1. ARE YOU READY FOR SOME FOOTBALL?????

                                                                                                                                                                                      Chili will be WFD after the game - ground beef, sweet Italian and hot Italian sausage, kidney beans, diced tomatoes, onions, red bell pepper, chili powder, bay leaf and I think that's it as my basic recipe isn't in front of me. Will simmer on a flame tamer on the back of the stove, and it'll be served over elbow noodles with sour cream and grated sharp Cheddar cheese on top. Olive oil bread sticks and a salad alongside.

                                                                                                                                                                                      And hopefully a very happy LindaWhit by around 6:30pm this evening! GO PATS!!!!

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        Oh wow that chili sounds soooo good!!! Goooooooooo Pats!!

                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                          YES!!! It's a VERY happy LindaWhit this evening! The chili will go down much better this evening! :-)

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            OK, LW, are you planning your SB menu yet?

                                                                                                                                                                                            Congrats to your Pats! Bet that chili tasted especially good.

                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                              Haven't thought about it. Don't know if I'm going it alone or going to a friend's house. We'll see. I've got over a week. :-)

                                                                                                                                                                                        2. Tonight's dinner was a steaming hot bowl of cabbage soup with cubed kielbasa!

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: emeats

                                                                                                                                                                                            yum, can you tell us more about what went in that soup? perfect for a cold night.

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Started with 2 medium onions, about 2 stalks of celery, 2 cloves of garlic (softened all in olive oil). Then added 1/2 a head of cabbage, shredded, and poured in chicken broth to cover (about 4 cups). I seasoned the broth with dijon, pepper and a bay leaf. Peeled and cubed up a 6" piece of kielbasa, tossed it in and simmered the whole thing for 15-20 mins. Delish!

                                                                                                                                                                                              (sorry for the short description, I'll write it up for my blog soon! http://emeats.wordpress.com )

                                                                                                                                                                                          2. Ended up having some leftovers for dinner as had no urge to make anything new tonite.....only thing I cooked was a batch of from scratch brownies that fell apart when I tried to cut them. Intent was to take them to work tomorrow, but we're stuck with them....

                                                                                                                                                                                            1. Hungarian goulash has been simmering since 3pm. I will serve the goulash with homemade spaetzle tossed in a bit of butter and parsley.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: wineos

                                                                                                                                                                                                one of my hands-down favorite meals. homemade spaetzle is especially nice!

                                                                                                                                                                                              2. Sunday big meal today. Cooking one of those "cheap ass hams" with a crust of Dijon mustard, brown sugar and ginger preserves. Garlic mashed potatoes and kale braised with a bit of bacon on the side.

                                                                                                                                                                                                1. Bourbon......
                                                                                                                                                                                                  Stew of Beef......
                                                                                                                                                                                                  Bread of Corn....
                                                                                                                                                                                                  Pie of Chocolate.......

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Uncle Bob

                                                                                                                                                                                                    Oooh...me likey the last three! Especially the Pie of Chocolate!

                                                                                                                                                                                                  2. A big day of football. Crostini Toscani (chicken livers plus red onion, capers, anchovy) with fennel pickles was the setup for the Patriots/Ravens game. California sparkling wine to wash this Mario Batali recipe (Babbo Cookbook) down. Deb did all the heavy lifting.

                                                                                                                                                                                                    Pot stickers for the Giants/49's game.

                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      I love that Batali crostini recipe, it's the best one I've tried. I sometimes add a touch of sherry, but it's just about perfect as is. Lovely with a bubbly.

                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                          i'm going to have to try that. my sister is needing to ingest a lot of iron and that sounds like a tasty way to do it.

                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                          Trying to influence the outcome of the Pats/Ravens game by eating chicken livers? Calling us CHICKEN? Calling us LILY-LIVERED? We survived. Bring it. You're going DOWN in San Fran, buddy boy! :-)

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Not just chicken livers but really cool chicken livers. Great food for a great game (just ask L. Nightshade). Let the record show that Brady stunk up the joint and it was the defense that kept you in the game. Ravens' kicker will get lots of fan mail from Boston zip codes.

                                                                                                                                                                                                            Giants are in a tight game, too. It's a pick-em game.

                                                                                                                                                                                                            If (big if) Giants face the Patriots in the Super Bowl, we must discuss chapter and verse and make the appropriate bets. I'm thinking you wearing a Manning jersey (Eli) for a week would work just fine.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Agree - even Brady said he sucked today. Thankfully our defense finally stepped up a bit. Cundiff will be persona non grata when he gets home. And yes - both games are low-scoring - at least through the first half of the Giants/San Fran game.

                                                                                                                                                                                                              And I'd run naked through Boston Common before I wear a Manny jersey. Not that I'll have to do that. :-P

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                I'm thinking your running naked through Boston Common while wearing a Manning jersey in daylight would work. You'll have to grease the Chowhound mods to allow the pix. As an aside, I lost a bet to one of my systems managers years ago and she made me wear a Red Sox jersey to a board meeting. I still have the shirt.

                                                                                                                                                                                                                Be good.

                                                                                                                                                                                                                10-7 Giants at the half. It's still a pick-em game.

                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                  No....no Manning jersey. It would burn my skin. Nekkid as a jaybird. Although February *can* be rather chilly in Boston. :-) However, you haven't yet said - what will *you* do should Tebow's miracle man help the Giants out of the conundrum they're in?

                                                                                                                                                                                                                  P.S. I like your systems manager. :-D

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Looks like we're in.

                                                                                                                                                                                                                    We'll negotiate the bet over the next week or two.

                                                                                                                                                                                                        3. Baked Maple ginger soy salmon with a side of sautéed garlic spinach. Dessert is lemon pie.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: lunchslut

                                                                                                                                                                                                            yum. have i already said i like your moniker? i do. i really, really do.

                                                                                                                                                                                                          2. Tonight i tested out two of Inaplasticcup's recipes (with prep help from the Boy): Korean Style Fried Tofu With Chili Garlic Soy Sauce, and Kimchi Bokkeum. I made the pork in fear that the Boy wouldn't like the tofu enough to consider it his entire meal. It turned out he liked the tofu even MORE than the pork! They were both really good - I loved the texture of the fried tofu - golden and crispy outside, and creamy inside. The pork dish was a stir fry of sliced pork shoulder and kimchi over jasmine rice - another really homey dish. I loved that the pork shoulder came out with so much crispy fattiness. I thought maybe I'd sliced the meat too thick, but it cooked up just fine, very juicy. I would have liked more heat in both dishes, but that's easy enough to adjust. both were really easy, relatively quick recipes. i'm really loving these flavors!

                                                                                                                                                                                                            both recipes are found in this blog entry. http://ridiculoushungry.blogspot.com/...

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              Well, you beat me to it Maria! I did ina's tofu tonight also, and had a similar, unexpectedly positive reaction from Mr. NS. When he saw all the slices in the pan, he said "I hope you will want to eat it as a leftover." Shortly thereafter it was "Do you mind if I eat the last slices?" It wasn't our main course, but it was definitely a hit. As a nod to Chinese New Year, the main course was shrimp and asparagus stir fried with fermented black beans and garlic. I had planned to throw together a little dessert, but we are both too stuffed from that lovely tofu!

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                Linda, your pics look so great, always! your sauce turned out looking more like Ina's than ours did.

                                                                                                                                                                                                                that shrimp dish looks really, REALLY good. will you describe the prep for that a little more? since the boy doesn't love seafood, i might try it with chicken. i forgot to buy fermented black beans but I'm going to try to remember to do it next week.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Thanks Maria, that pork looks great, I'll have to give that a go too!
                                                                                                                                                                                                                  The shrimp dish was a quick stir fry. Mr. NS follows Ken Hom's advice of salting and rinsing the shrimp three times. Coconut oil is heated in the wok, then chopped garlic, a chopped mix of chiles (serrano, jalapeno, red anaheim, and yellow tonight), and a big handful of slightly chopped fermented black beans all go in, and fry for a few seconds. Then the shrimp is tossed in, until almost done, then removed. Then asparagus goes in, stir fries, then finishes with a dash of water and the lid on. When done, the shrimp goes back in for a quick heat up. This is the simple version, takes longer to describe than to cook. Mr. NS usually does it with soy sauce and ginger added also.

                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                    sounds wonderful. copying that down. thanks!

                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                      LN--what is the reason for the triple salting/rinsing of the shrimp? (which, BTW, looks divine).

                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                        According to Mr. Nightshade the reason is "because Ken Hom said so." According to the NY Times:
                                                                                                                                                                                                                        "Ken Hom, the Chinese food authority, recommends salt-leaching shrimp to remove the sticky film that coats them. The process does not remove flavor or make the shrimp salty. It makes them crunchy and glossy. The shrimp are peeled and soaked in two teaspoons of coarse salt per pound. They are then thoroughly rinsed and drained, and the process repeated twice more. Then the shrimp are patted dry with paper towels."
                                                                                                                                                                                                                        Anyway, they were just delicious!

                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                          Huh--I've never heard of this, but as I cook shrimp often, I'm going to try this next time. How long is the salt soak?
                                                                                                                                                                                                                          Thanks, LN.

                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                            The shrimps sit in the coarse salt about a minute, then rinse, and repeat for a total of three times.

                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                      Thank you steve, so kind of you to say!

                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                    Based on your photos, this recipe I found for Korean tofu looks similar. It incorporates the spice you're after: http://beyondkimchee.blogspot.com/201...

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      you're right, that recipe sounds very similar, (except for the shrimp powder), although Ina's actually has fresh chilies in it, in addition to the chili flakes both recipes have. i would just add more fresh chilies next time. Thanks CM.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        I used generous amounts of four types of chiles in mine: jalapeno, serrano, red anaheim, and yellow, in addition to the chile flakes. Wouldn't change a thing. Today I wish there were leftovers!

                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                          The BF was helping me prep and he was trying to follow the recipe to the letter, so he didn't add more chilies, as I probably would have too.

                                                                                                                                                                                                                          and yes, leftovers, me too! there's some pork left over, but I'm sure the BF will have taken care of that before i get home.

                                                                                                                                                                                                                  3. After lurking on these threads for entirely too long and getting amazing inspiration, I think it's time to join in. Dinner last night was a play on shepherd's pie from a Quebecois cookbook I have: duck confit topped with leeks, celeriac purée, and cheese curds. Dinner tonight will be pot stickers from LOP with some kind of cucumber salad or other green depending on what shows up in today's CSA box.

                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: TxnInMtl

                                                                                                                                                                                                                      Welcome to the WFD Playground, Txn. Or perhaps I shall call you TIM. ;-)

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Thanks! You can call me whatever you want, but Txn might lead to less gender confusion! :)

                                                                                                                                                                                                                        1. re: TxnInMtl

                                                                                                                                                                                                                          It was a bit of a play on Monty Python and the Holy Grail:

                                                                                                                                                                                                                          King Arthur: Who are you who can summon fire without flint or tinder?
                                                                                                                                                                                                                          Tim: There are some who call me... Tim.

                                                                                                                                                                                                                          Who later warns off King Arthur about the killer rabbit. (Food reference!) :-)

                                                                                                                                                                                                                          Tim: I *warned* you, but did you listen to me? Oh, no, you *knew*, didn't you? Oh, it's just a harmless little *bunny*, isn't it?

                                                                                                                                                                                                                          But Txn it is. Unless you have some killer rabbits hovering around. Then if you don't mind, warning us would be very helpful.

                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            how much more can i love you? quoting Monty Python!

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              :::::flourishing bow:::::: Thanks, m'lady! I aim to please. :-)

                                                                                                                                                                                                                      2. re: TxnInMtl

                                                                                                                                                                                                                        Wow, that sounds like an incredible pie. Welcome!

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Thanks! It was perfect for a cold day and so easy to put together!

                                                                                                                                                                                                                        2. re: TxnInMtl

                                                                                                                                                                                                                          Come join the fun, Txn! Nice debut meals.

                                                                                                                                                                                                                        3. Well, last nights dinner was inspired at costco! Found some 7 cheese multi colored tortellini that looked good. So brought some home and divided up some for the freezer. Dinner ended up being tortellini with Alfredo sauce, braised chicken breasts sliced nice and thin with sauce on those as well. On the side was some steamed mixed veggies and a small tossed salad. Very yummy.

                                                                                                                                                                                                                          1. Last night we had planned to eat fish, but when we got to the market, nothing inspired us. (Well, the halibut looked good, but we weren't willing to pay $20/lb). The bone-in pork chops looked nice, so we went that route instead. Preparation was mostly hands-off while we watched the playoff game. Two dishes roasting in the oven: one with pork chops, carrots, turnips, and celery (a la Mark Bittman in Food Matters) and one with yukon gold potatoes.. Tossed the potatoes with chopped chervil and served with a dollop of creme fraiche. We also had a quickie green salad (baby lettuces, lemon juice, olive oil, salt 'n pepper).

                                                                                                                                                                                                                            We are finally getting some rain here in sf, which is making me want cozy food. I think tonight will be grilled cheese sandwiches and the last of some butternut squash soup I made last week.

                                                                                                                                                                                                                            1. We were invited to friends' house for Chinese New Year, and they put out an amazing spread. Rice crackers, Taiwanese pork and cabbage dumplings, and Leffe blonde beer to start. Then we celebrated over ma la-spiced hot pot with all kinds of delicious add-ins: chicken, shrimp, beef, taro root, tofu knots, spongy wheat gluten, straw and shitake mushrooms, eggs, fish balls, fish cake, scallions, etc. with homemade dipping sauces. It was pretty incredible. At the end we slurped up bean thread noodles that were cooked in the remaining broth---so good! They also made a sticky rice cake stir-fried dish with Chinese scallions, bacon, and baby bok choy. Excellent.

                                                                                                                                                                                                                              For dessert, I brought a cranberry upside-down cake (http://www.marthastewart.com/332789/c...) served with Cointreau-spiked whipped cream.

                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  I've made a cranberry cake like that by Maida Heatter (Great American Desserts) for years, yours looks exactly like mine.

                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    Did you enjoy yours? I forgot to mention that I added some fresh grated ginger to the cranberry topping. I also subbed 2 tbsp. yogurt for 2 tbsp. of butter with no ill effect.

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      It was our holiday dessert several years. Very nice. The MH recipe calls for brushing the cake with melted redcurrant jelly, but I don't bother.

                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                        That's funny; exactly what I did, too (melted lingonberry jam), to get the color to be more vibrant.

                                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                                  Lucky you, CM--and your cake sounds awesome too.

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    ah brilliant! I bought two bags of frzen crans before xmas and somehow never got round to using them. That amazingly pink cake wil be their fate.

                                                                                                                                                                                                                                    1. re: gembellina

                                                                                                                                                                                                                                      It's very tasty, although, fair warning: Mine came out more purply than red, and the cranberries sank into the batter a bit more than the photo reflects. I'd double the cranberries, and you may end up needing to brush the cake with some melted jam to get a really vibrant red.

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        How many cups of berries in the recipe?

                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                      That cranberry upside down cake is one of the first cakes I made! I discovered it when it appeared in Everyday Food nine years ago. I made it for roommates, who oooohed and ahhhhed, and then brought it to the extended family Christmas that year. The berries glisten, jewel-like!

                                                                                                                                                                                                                                    3. I really feel like I ought to celebrate Chinese New Year, but the weather here exhausts me into rain drizzled drowsiness so it's going to be something easy. Something at the office smells of delicious garlic and onions, so it's going to be pancit canton tonight with shredded chicken thighs, fried tofu, snow peas, carrots, and napa cabbage if I can get a small one at the store. Perhaps some rice noodles soaked in chicken broth will be mixed in. On the side I'll have to do something with the daikon radish I have laying about. Probably braise with dashi, soy sauce, sake and sugar. If I'm ambitious I might also make some okra stir fried with shrimp paste, but knowing me, I will probably poop out and thin slice some zucchini with mint and parmesan and call it "carpaccio."

                                                                                                                                                                                                                                      1. Chicken soup is definitely making an appearance in some form tonight. It's cold and wet here in Sonoma and without the use of our fireplace, we need to warm ourselves up from the inside, out.
                                                                                                                                                                                                                                        I have soaked bugur, steamed spinach and some diced chicken to start, will probably make some matzho balls for staying power and add the requisite carrot/celery/onion. Grilled cheese on wheat to go with. Not so exciting, but comforting and helpful in cleaning out the fridge.
                                                                                                                                                                                                                                        The move is on, we are in full packing-up mode and I have until the third of next month to get it together! Miss you guys here, but I am enjoying reading all your posts, epecially the Chinese New Year menus...gonna have to think of something for tomorrow night...hmmm...too bad the cookbooks are all packed! I have chicken thighs, ground pork, green cabbage and dried mushrooms...time, not so much.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                          Good luck with your packing, rabaja, and don't forget - LOTS of recipes out on the Interwebz since your cookbooks are packed. :-)

                                                                                                                                                                                                                                        2. Well, I made it through the first 2 rounds of this cold going around and through the house unscathed but it got me this time!

                                                                                                                                                                                                                                          Zicam every three hours and sriracha on everything!

                                                                                                                                                                                                                                          Tonight is Tom Kha with lots of veggies in it as hot hot hot as I can stand it. :)

                                                                                                                                                                                                                                          1. Fried pork chops, mashed potatoes and gravy and mixed veggies (courtesy of the freezer).

                                                                                                                                                                                                                                            1. Tonight I will probably use the leftover pork roast from a couple night ago for pulled BBQ pork. Either on toast or over rice. Either carrot slaw or marinated tomato salad on the side (as these are the only vegetables in the house). My cold has returned after only a week off and it has taken away my desire to do anything that takes even a little bit of energy.

                                                                                                                                                                                                                                              1. Another warm day in Fort Worth, so dinner was a big (don't they do everything big in TX) chopped salad with romaine, red onion, black beans, feta, avocado, sunflower seeds, tomato, orange bell pepper, turkey pepperoni and homemade honey dijon dressing. The temperature is supposed to plummet tomorrow, so I have a chicken green chili in the near future.

                                                                                                                                                                                                                                                1. Tonight we made ground beef keema (curry) from Food and Wine, which another WFD Hound posted about: http://www.foodandwine.com/recipes/ke...

                                                                                                                                                                                                                                                  On their recommendation, I upped the spice (increased the curry powder, added a little garam masala and tripled the garlic). My only other deviation from the recipe was to use lite coconut milk. Overall, I thought it was OK but not necessarily a repeat. I liked that it was so easy, and it probably would've been better with full-fat coconut milk, but c'est la vie. I served it over a brown rice-wheat berry-spinach pilaf with homemade yogurt on the side. I might try it again, adding a little something for more umami.

                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                    The WFD hound would be me and I was determined to love it but only liked it. It definitely needed more spice - I blamed it on the Madras Curry Powder I used but my husband has been a hard sell with curry and hot stuff in general and we are taking baby steps. He liked the final version.

                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                      Yep, thank you! I really like trying out recipes others have already given a trial run to. I used a decent curry powder and still thought it was somehow underseasoned. I'm with you---like not love. We'll see how the leftovers are today.

                                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                                      Grace Parisi recipes are really hit or miss in my experience, with non-Western cuisines especially racking up the misses. When I make beef keema, I start with cooking the onions to a deep amber before adding the garlic, ginger and beef. The dark onions will form a stable base for complex seasonings. I use cinnamon sticks, cardamom, clove, cumin and coriander. Chilies are optional, though I think most can guess what choice I'd make.

                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                        You're right. I did similar to what you suggest here, cooking the onions until golden (but not deeply caramelized, will do next time) and adding some warm spices with the garam masala, adding the ginger and garlic at the end, and cooking the beef separately. I think whole spices would have been even better. No chilies, but I did add some cayenne. I think next time I'll just start with a real-deal recipe, rather than one that's been made esp. Western-friendly (i.e. from a major American magazine, lol)

                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                          Sounds like you already have the right idea. Getting the onions properly browned is probably the most difficult aspect of making keema:
                                                                                                                                                                                                                                                          http://www.tigersandstrawberries.com/...

                                                                                                                                                                                                                                                        2. re: JungMann

                                                                                                                                                                                                                                                          Good to know. Last year (actually late 2010) I had great luck with a farm to table recipe of Grace Parisi's using similar spices so I thought she knew her way around a can of curry powder. This is still a favorite for a group recipe of mine ..

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

                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                            Curry powder has its place in the kitchen and I think it can work wonders with simply roasted squash as it does in your recipe. I'm less credible of its ability to stand on its own two feet with red meat.

                                                                                                                                                                                                                                                      2. Chicken thighs baked with roasted red and yellow peppers and artichoke hearts, along with sweet potatoes. Yum.

                                                                                                                                                                                                                                                        1. Barbecue shrimp. Recipe courtesy of Paul Prudhomme. Fresh salad and some crusty Italian bread on the side to sop up the buttery goodness. Beer to wash it all down. This is one messy, spicy, meal but well worth the modest (very modest) effort. Hose down afterwards.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            That's my favorite BBQ shrimp recipe. So good.

                                                                                                                                                                                                                                                          2. Lemon garlic thyme chicken legs, mashed potatoes and sauteed green beans.

                                                                                                                                                                                                                                                            1. Dressed up Top Ramen with an egg. ...It's dorm move in day, and the dining hall closed early.

                                                                                                                                                                                                                                                              1. Tomorrow night we are trying a recipe that I discovered on a favorites-of-epicurious thread here (see below) -- **Grilled Chicken Breasts in Spiced Yogurt** Several people raved about this. For this dish, the chicken will be marinated in (Greek) yogurt scented/flavored with coriander, black pepper, cinnamon, cumin, and chili powder, and then dressed with more yogurt mixed with fresh mint and shallot. Mmm! We will probably serve with quinoa. Any other ideas for a simple veggie side?

                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/379665

                                                                                                                                                                                                                                                                Here's something similar that I made previously, from Slow Mediterranean Kitchen by Paula Wolfert (mayonnaise rather than yogurt, and I cooked under the broiler rather than grilling, but same idea of spicy/creamy marinade). This one is also delicious, simple to put together, a wonderful weeknight meal.

                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/4749...

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: peppermint_sky

                                                                                                                                                                                                                                                                  pep_sky, perhaps sauteed or roasted green beans, tossed with just salt and pepper and maybe a bit of minced fresh thyme (or crushed dried) sprinkled on at the end?

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    Good idea. I had decided on grilled peppers and sweet onions, but we postponed the meal. Hoping to enjoy it soon.

                                                                                                                                                                                                                                                                2. Recap of the last few days starting with Saturday, which was homemade pizza. I made two thin crust pies, both had tomato sauce and a scattering of basil, rosemary, oregano, garlic. One was topped with pepperoni, smoked sausage, bell peppers (orange, yellow & green) mozzerella and shredded parmesan. Craving Mexican, the second one had cooked & drained chorizo, bell peppers, jalapenos, onions, & Queso fresco. So good! Simple salad of romaine, iceberg, radicchio, carrots and cukes for a side and dessert was nutty buddy ice cream

                                                                                                                                                                                                                                                                  Sunday's dinner was a garlic, salt & pepper rubbed prime rib with au jus. Beef flavored (rice a roni inspired) rice (raw rice toasted in olive oil then onion, garlic, beef broth & herbs added), corn kernels and a side of steamed broccoli with butter.

                                                                                                                                                                                                                                                                  Tonight we had chicken & pastry (freezer from a few weeks ago) to which I made fresh pastry to go with. A side of green peas simmered with a bit of butter and homemade biscuits accompanied.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. I'm nearly embarrassed to say that this is what I had for dinner! I heard today about Thai coconut pancakes, cooked over a grill in a big iron skillet with half rounds. The pictures looked like a giant ebelskiver pan, so I had to start experimenting. I used coconut milk, rice flour, coconut, salt, and sugar. Added a touch of a beaten egg to the second batch. I had to munch one from each trial while I was "perfecting" the recipe. And that became dinner! It seems like when Mr. NS is away, I just play with my food.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                                                      Experimenting with food is always good - especially if you're just doing it for yourself (as I usually do all the time).

                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                        those look like little puffy clouds of coconut. i would have slathered them in butter.
                                                                                                                                                                                                                                                                        glad you enjoyed your dinner!

                                                                                                                                                                                                                                                                      2. tonight we are celebrating the Year of the Dragon with a simple Dunlop recipe:
                                                                                                                                                                                                                                                                        http://www.fuchsiadunlop.com/cooking/

                                                                                                                                                                                                                                                                        I am using thighs instead of breast and cashews in lieu of peanuts, as that's what I have on hand and we need to use up, not stock up right now. Some good Asian brown rice and steamed broccoli on the side will round things out.
                                                                                                                                                                                                                                                                        After a day of mild flu-like sypmtoms, I am determined to pack up the pantry, kitchen and perhaps most of my linens today. It's a short move, only 30 minutes or so south, but damn, moving is rough. The silver lining is a six-burner wolf range, a fully enclosed, private back yard and a seemingly deep soaking tub. Oh, and the sane landlord helps, too.
                                                                                                                                                                                                                                                                        We have seabass, tuna steaks and ground pork and beef to eat-up before the first of the month, if any of you's have some good ideas.

                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                                          "The silver lining is a six-burner wolf range, a fully enclosed, private back yard and a seemingly deep soaking tub. "

                                                                                                                                                                                                                                                                          ::::::le sigh:::::::

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            I know, right?

                                                                                                                                                                                                                                                                            When we saw the place I knew there was a wolf from the photos, but I wouldn't let myself pay any attention to it. I was trying to focus on bedrooms, and outlets and closet space, all that very practical stuff.

                                                                                                                                                                                                                                                                            Once we made up our minds, I allowed myself to get glossy eyed and lovey-dovey over it. I really can't wait. We signed the lease last weekend and my landlord pointed out the CONVECTION option on the oven. I hadn't even seen that before, I'd given it such a wide berth...

                                                                                                                                                                                                                                                                            Oh, the things I have planned for that Big Boy.

                                                                                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                                                                                              I hate you, you know. I mean, I'm really HAPPY for you. But I still hate you.

                                                                                                                                                                                                                                                                              (j/k!)

                                                                                                                                                                                                                                                                              And P.S. Make sure the boyfriend realizes you're talking to Wolfie when you say "Why HELLO there, Big Boy!". :-)

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                I know, I know. I'll shut up now.

                                                                                                                                                                                                                                                                                :)

                                                                                                                                                                                                                                                                              2. re: rabaja

                                                                                                                                                                                                                                                                                Oh you lucky duck, you will have to tell us all about that wonderful wolf!!!

                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                  You have far more restraint than I, rabaja. That place would have had me at the Wolf: please, show me the dotted line.

                                                                                                                                                                                                                                                                                  Sounds like a great move, rabaja--and many big, happy meals in your future.

                                                                                                                                                                                                                                                                              3. re: rabaja

                                                                                                                                                                                                                                                                                wow, rabaja .... a six-burner Wolf range AND your true love??? damn girl. you musta had extra karma points saved up! congrats on the move!

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Thanks ladies. I am getting more and more excited as the moving day draws near. Glad to be getting situated before our cold weather is over as well, we will enjoy having a working fireplace again almost as much as the wolf.
                                                                                                                                                                                                                                                                                  I've been fortunate to work on the cadillac of stoves at work over the years, and have managed to find gas ranges in all of my rentals in the last twelve years or so, but there was that one year I spent with a Magic Chef...we got along ok, but it sure wasn't lovin' in the oven on a daily basis. I guess combined with the louse I spent too long on, my karma is paying out! Thank you, Universe.
                                                                                                                                                                                                                                                                                  I almost think I'm going to need to take up bread baking, the oven is so pretty. Better get friendly with my neighbors so I don't eat it all.

                                                                                                                                                                                                                                                                              4. Just back from my week-long business trip to Switzerland. Honestly I had no idea that was going to be such a food-oriented trip, but I was lucky enough to be visiting an office full of colleagues (previously unknown) who were all apparently as food-obssessed as we are. Suffice to say I ate about 3 months' worth of cheese in 7 days and enjoyed one of the best meals of my entire life, in addition to putting no single thing in my mouth that was less than good. Even takeout salads were stellar.

                                                                                                                                                                                                                                                                                So the jeans are back to being tight when I had just got them fitting correctly and I am back in celery stick mode. Well, not quite. Chicken piccata and sauteed spinach is WFD tonight. If I can stay awake long enough I will make a big pot of garlicky collards for use later in the week.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                  Glad you had a good *food* time on your business trip, Gretchen!

                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    great, Gretchen! glad you enjoyed, it's good to take full advantage of times like that as they don't always fall into our laps. don't worry, you'll get back in those jeans - and still have those yummy memories.

                                                                                                                                                                                                                                                                                  2. So jealous you can see it all over my green jealous face, rabaja. I have six burners at work, but at home it's the usual four-burner option. Convection, yes, but sometimes when I'm cooking at home, I just wanna teleport myself. You lucky lady! We'll enjoy hearing what you whip up on that steely, handsome big boy! (And do not forget Scotty's market!).

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                                                                      I checked out Scotty's MC, thanks to you. I loved it, so old school.
                                                                                                                                                                                                                                                                                      We found a place in San Anselmo, on the Fairfax border, so our go to market may be The Good Earth, which is about to move into a brand new building with 2x the size. Are you familiar with it?
                                                                                                                                                                                                                                                                                      I'll need to do some poking around on the SF board, for sure.

                                                                                                                                                                                                                                                                                    2. New Orleans-style muffaletta (sp?). We made a good one last week, this one should be as good or better.

                                                                                                                                                                                                                                                                                      1. After consulting my boyfriend about possible leftovers to remove from the freezer, the verdict is in. Dinner tonight will be the rest of the turkey potato "puebla" stew. I'm attempting to use up a ton of leftover sourdough starter as well, so there will be sourdough biscuits on the side. The recipe is courtesy of food.com and it has great reviews (although I'm generally a terrible biscuit maker).

                                                                                                                                                                                                                                                                                        Additionally, my boyfriend will be served a baked ball of said sourdough starter (although this may happen before dinner). This is in response to his saying, "why don't you just cook the starter?" when he saw my various bowls of proofing dough (cranberry cinnamon rolls, pizza dough and refreshed starter respectively) and a container still half-full of the old starter. Perhaps he's right and "cooked" starter is a delicacy in its own right. I guess we'll see.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                          OK, BBL, I feel sure I speak for all of us when I say we *need* to know how that worked out!! :)

                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                            Well... it had an overpoweringly sour sourdough taste and a remarkable texture: rock hard on the outside, doughy and gummy on the inside. Delicious!

                                                                                                                                                                                                                                                                                            (We spent the next half hour coming up with words to describe how disgusting it had been.)

                                                                                                                                                                                                                                                                                        2. Tonight's dinner still up in the air, but the freezer and fridge are full so I should be able to figure out something.

                                                                                                                                                                                                                                                                                          Saturday night was a steak night per DH request--grilled NY strip w/lots of wild mushrooms, (Pepin) bread-tomato gratin, simple green salad.

                                                                                                                                                                                                                                                                                          Sunday was football and a bevy of grilled pizzas with neighbors, ranging from simple tomato and cheese for the kiddies to a lovely wild mushroom and arugula one. Others featured Italian sausage, prosciutto, caramelized onions, olives. "All good," as my neighbor likes to say. I made the dough from the recipe in Artisan Pizza and Flatbread in Five Minutes a Day, and it made a really delicious thin and chewy crust.

                                                                                                                                                                                                                                                                                          Last night, we cooked a birthday dinner for a dear friend. Started w/my go-to starter of late: smoked salmon w/lemony sour cream, capers, and red onion on pump squares. Grilled pork tenderloin was served w/wild mushroom risotto and two salads--bibb lettuce and blue cheese vinaigrette and beets, blood orange, red onion w/sherry vinaigrette and toasted pistachios. Dessert was lemon tart w/blueberries and whipped cream.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. Dinner was a mild cashew chicken curry from Might Spice (report here http://chowhound.chow.com/topics/8052... ) with some saffron rice and a salad. Quick and easy for a weeknight.

                                                                                                                                                                                                                                                                                            1. Chicken tacos cuz' I had chicken thighs that needed to be used up along w/ some asiago and cheddar cheese. DS declared it "epic" which is his highest praise. Whole wheat tortillas and lots of finely chopped mini peppers - I have to agree. Have to parcel out for lunch tomorrowl

                                                                                                                                                                                                                                                                                              1. Ended up with a realllllly tasty chicken salad -- the chicken from some balsamic roast chicken breasts, mixed with a little shallot, champagne vinegar, mayo, black pepper. Scooped onto a piece of whole wheat toast. Sometimes I go all out and turn a chicken salad into a production. This time it tastes better and it took, um, two minutes to mix together?!?! Maybe it tastes especially yummy b/c I didn't set any expectations, and I don't have a huge bowl of it to eat. Just enough to put on two pieces of toast. Perfect.

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: peppermint_sky

                                                                                                                                                                                                                                                                                                  Sometimes just winging it and tossing it all together comes out the best, right?

                                                                                                                                                                                                                                                                                                2. My cold is almost gone but I'm still congested so tonight is smoked salmon maki sushi and miso since salty is something I can taste. I'm curious to see how much wasabi I can handle.... I've had about a half bottle of sriracha since Friday since I'm not registering hot very much. Should be fun.....

                                                                                                                                                                                                                                                                                                  1. Salmon, marinated, then blackened,served on a bed of fettuccine, roasted tomatoes, roasted peppers, chile peppers, garlic, and onion. Parsley at the end. I had dental work requiring sedation today, so I just showed up at table, and Mr. NS delivered. And a very good job of it he did do. It was funny, the kitchen smelled unmistakably like adobo, but none was present. It was something about the charred salmon and the roasted chiles. Aromatic and tasty.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                      boy, that sounds good. my DH is slowly coming around to liking salmon. luckily, he has other good traits.

                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                        yum. i don't ADORE salmon like other fish, but i do like it, and it always sounds good in pasta to me. love the idea of the roasted peppers, too. hope your toofies are feeling better!

                                                                                                                                                                                                                                                                                                      2. I made jap chae following these instructions: http://www.youtube.com/watch?v=2inbxR... , less the beef. I just upped the mushrooms (and subbed wood ear mushrooms for the shitakes) instead. Really good.

                                                                                                                                                                                                                                                                                                        On the side, a gingered cucumber salad with rice wine and scallions, along with some kimchee for spice. Delish.

                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                          Wow--what knife skills she has!

                                                                                                                                                                                                                                                                                                          That dish looks fantastic, CM.

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                            <Wow--what knife skills she has!>

                                                                                                                                                                                                                                                                                                            I know! I had to hang my head in shame as I cut my carrot slowly.

                                                                                                                                                                                                                                                                                                            It was really tasty, though.

                                                                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                            Wood ear mushrooms and noodles are an inspired pairing. That squeaky/crunchy texture against the noodles is just incomparable. How did you make your side salad? I eat cucumber salads fairly often, but need help expanding beyond vinegar or yogurt dressing.

                                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                                              <Wood ear mushrooms and noodles are an inspired pairing. That squeaky/crunchy texture against the noodles is just incomparable.>

                                                                                                                                                                                                                                                                                                              Thanks! I got the idea here: http://steamykitchen.com/180-korean-g...

                                                                                                                                                                                                                                                                                                              <How did you make your side salad?>

                                                                                                                                                                                                                                                                                                              I peeled and thinly sliced cucumbers and marinated them in a dressing of rice wine vinegar, thinly sliced scallions (green part), a good amount of sesame oil, a good grating of peeled fresh ginger (maybe 1/2 tsp.?), a little sugar, a splash each of mirin and soy sauce, a little salt and pepper to taste, and a dot of Korean hot oil. Sorry my measurements aren't very exact; I just made the salad up on the fly.

                                                                                                                                                                                                                                                                                                          3. Fish tacos and black beans. Tilapia seasoned with Penzeys adobo seasoning and salt then pan seared. Served on corn tortillas charred on my stove's gas burners. Topped with cabbage, cojita cheese, avocado and sauce made from sour cream, lime juice and chipotles in adobo. I think my 17yo son ate 6 of them,

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. re: suburban_mom

                                                                                                                                                                                                                                                                                                              Those sound great, I know I would have eaten one too many!

                                                                                                                                                                                                                                                                                                            2. oh joy, just starting up with a cold. at my sister's, she steamed up 2 whole dungeness crabs which we attacked with mostly our teeth and lemon. they were a little skimpy, but good.

                                                                                                                                                                                                                                                                                                              for the oldster's future dinner, i took out 6 little lamb meatballs i'd frozen, but each in half, sauteed chopped onion, garlic, added frozen peas & carrots, beef stock from bouillon, a bay leaf, oregano, 2 teensy sliced potatoes and a tablespoon of rice, and let that all simmer for ALMOST too long - it was supposed to be soupy but turned out more stew-y. i think this is something the oldster will like.

                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Started out with a salad of romaine, carrot, cucumber and bleu chese dressing. Braised some chicken breast in a mixture of olive oil, lemon juice, and garlic, and roastted some zuchini with garlic. Delicious! I think I'll give the chicken time to marinate before braising next time. It has a nice flavor, though not very prominent.

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  The oldster's meal sounds yummy but you were kinda going out on a limb there, weren't you? I mean bay leaf AND oregano??? ;) For a minute I thought you were headed in a shepherd's pie direction, that would certainly work if you have more of the lamb meatballs and peas and carrots, great comfort food.

                                                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                                                    totally! we'll see today if he eats it or if i blew it.

                                                                                                                                                                                                                                                                                                                    he had a shepherd's pie last week, so i thought i'd leave that alone for a bit.

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                      oh yeah, i get you -- i stopped making batches of 4 of things and went to batches of two, variety is more important than i initially realized. i am actually on my annual "sabbatical" right now, he flees the cold every winter for warmer climes...

                                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                                        how nice - you both get a bit of a break...

                                                                                                                                                                                                                                                                                                                2. Getting home late tonight so I started preparing dinner yesterday. Lamb chops are marinating in the fridge with the usual nods towards the Mediterranean. For sides, dashi braised daikon and a parsley salad with ginger and lemon await. I have about a pint of milk leftover from yogurt making that wants to be made into dessert. Perhaps simmering with almonds and rosewater might be the base for a pudding tomorrow.

                                                                                                                                                                                                                                                                                                                  1. I got the collards made last night, don't think they are my best batch ever but they did let me use up the last of the peppered bacon from the freezer which is good because I really did not care for that stuff. So tonight will be collards, one of my frozen stash of posh sausages from the German deli, and either roasted or pureed cauliflower.

                                                                                                                                                                                                                                                                                                                    1. Everything I have cooked this week has been rubbish - soggy veg mash to top my overly lamby shepherds pie, crumbled goats cheese on my lentil salad which just dissolved into the dressing - so tonight we're heading out to celebrate that we're moving to Toronto! Not sure the place we rent there will have an amazing cooker like rabaja's new Big Boy but pretty exciting nonetheless. I think it's very important I eat as much English pork as I can before we leave, so we're trying the new charcuterie place nearby. mmmm pig.

                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                      1. re: gembellina

                                                                                                                                                                                                                                                                                                                        Wow, that's a big move, you are in London now, right? Is it a "back home" or "overseas" move for you? And you are right to get as much English porky goodness as possible before leaving. If you are a guinea hen or venison lover, those are two more things I bought routinely when I lived in Britain that are hard to find and expensive here in the US (not sure about Canada).

                                                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                                                          Yep I'm in London and it will be an "overseas" move. I've never been to Toronto but a browse of the Toronto board has reassured me I'll in safe hands :) Filled myself up with saucisse, foie gras, rabbit, and black pudding last night so that should hold me for a while...

                                                                                                                                                                                                                                                                                                                          1. re: gembellina

                                                                                                                                                                                                                                                                                                                            It's a pretty wonderful city, gembellina, with lots of good food and wonderful people. Good luck with the move.

                                                                                                                                                                                                                                                                                                                      2. Last night we had wild mushroom toasts to snack on before a lightish dinner of grilled halibut (found one good-sized steak in the freezer, which we shared), braised fennel w/garlic, and salad of lettuce, radishes, and a few feta crumbles.

                                                                                                                                                                                                                                                                                                                        Tonight it will be "Pizza Macaroni" (otherwise known as baked ziti, made with leftover pizza toppings: sauce, sausage, prosciutto, onion, mozzarella, fontina; so named as to be acceptable to the Niece's picky palate). DH will be eating this w/said niece as I'm doing a Ladies' Night Out. (Woo hoo!) I'm sure he'll be doing a pick-up at the stupidmarket salad bar as the man seems to thing throwing together a salad at home requires Cordon Bleu training.

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                          "Cordon Bleu training" - love it.

                                                                                                                                                                                                                                                                                                                          braised fennel with garlic sounds good... garlic sliced thin, or minced? any butter in that braise, or just stock?

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            You caught me, mc: a teeny bit of butter spread over the cut side of the fennel, w/thin slices of garlic tucked betweeh the layers in the fennel bulb. Yummy.

                                                                                                                                                                                                                                                                                                                        2. Went through this thread pretty quickly - I started a new one here: http://chowhound.chow.com/topics/830136

                                                                                                                                                                                                                                                                                                                          1. My once-a-year ham and bean soup is simmering away. I will not even pretend to have a salad or other veg tonight. And I won't feel guilty. ;))