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What's for Dinner? #127 [old]

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OK. folks. What's cooking in your homes now that the Big Game is over? It'll be crow in my house for awhile. ;-)

No, actually, it'll be leftovers from the weekend - hopefully some cooking tomorrow or Wednesday. But I do want to hear/see/read about all the great meals you all will be cooking!

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  1. After the excesses of this weekend (ribs, wings, poppers) it's time to get back to some more reasonable eating. When my husband smoked the ribs this weekend, he also smoked a lovely piece of salmon. I will make an aglio olio with salmon for dinner tonight with a lovely green salad.

    1. Pulled pork sandwiches, coleslaw, corn on the cob.

      Yeah, I know. Not the sort of thing that's common at Harters Hall - although it is, IMO, *the* iconic American food. So, the supermarket had this lump of free-range pork shoulder discounted as it was near the sell-by date. About half a kilo, rubbed with a spice mix and with a little sachet of a BBQ to mix in later. Could I resist? Could I not.

      Now the only issue is how long to cook it for. Last time I tried this, I searched CH and found a "definitive" pulled pork at home thread. So I followed that slavishly - double checking I had correctly converted the Fahrenheit oven temp to our Celsius temp. And still it didn't "pull". Tasty, but pulled pork it just wasn't.

      Oh, and as this is dinner at Harters Hall, there will be a Brit contribution in the style of the bread for the sandwich - Lancashire oven bottom muffins. A bit like a burger bun but a lot more solid in texture.

      19 Replies
      1. re: Harters

        low low low and slow slow slow, Harters. somewhere between 110 and 116 celsius, and 5-6 hours should do it for you.Good luck with your Americana din-din!

        1. re: mariacarmen

          and if it doesn't pull, keep cooking. if it's not falling apart, it's underdone, not overdone.

        2. re: Harters

          Thank you both. It pulled perfectly.

          What I particularly liked is that there was a sachet of sauce included. Now, BBQ sauce is not something we do well in the UK - it's usually tomato based and overly sweet. Whereas, this was heavily into mustard similar to my favourite (or favorite, perchance) South Carolina style - it just needed a drizzle of the liquid smoke I bought on LindaWhitt's recc. some months back.

          And, in keeping with the transatlantic them of the evening, I've just started to read a book about New England clam shacks which arrived in the post this morning. Oh, I am going to return from that trip as a really fat, short middle aged man. Fried clam sandwich! Hot lobster roll, slathered in melted butter! Oh, yes, indeed - very fat.

          1. re: Harters

            Wrong thread for this, Harters, but don't miss Clam Box, Ipswich, MA.

            1. re: nomadchowwoman

              Thanks, ncw. Clam Box is one of the mentions in the book.

              1. re: Harters

                I say Wooodmans for clams. Just saying. Actually, do both, please. Please.

                Also, lobster rolls rule. You will eat **so** well. I am envious of the eating opportunities that will be available to you.

                sigh. [do I miss New England? Yes. I do. Just not the winters.]

                1. re: nikkihwood

                  We've been to both several times--both excellent, but I personally would give the fried clams at CB the slightest edge. I had something I'd never had at Woodman's--fried lobster. I had to try it, and it was also delicious (though I think I still prefer them steamed or boiled or in rolls.) I think we may have had steamers at Woodman's too, but can't quite remember. I love all of it. One can hardly go wrong when it comes to clams/lobster in that part of the country.

                  1. re: nomadchowwoman

                    I vote for both as well. :b

                    1. re: nomadchowwoman

                      I still remember the lobster salad sandwich I had at someplace in Georgetown (Washington, DC) during the blizzard of 1996!

              2. re: Harters

                :-D Happy to hear the liquid smoke did its magic! And yes, fried clams (but NOT in a sandwich!) and lobster rolls are absolute musts. :-) (And what ncw said - Clam Box, Ipswich, IF you're up in this area. If only down on the Cape, many good places for both down there.)

                1. re: LindaWhit

                  I'm a compulsive planner, particularly for trips. I hold to the view that it's never too early to start looking for good eats (trip's not till May). So, there's a couple of posts already on the New England boards. And I may even end up contributing to WFD as we're renting a cottage on the Cape for a few days at the end of the holiday and may be completely sick of restaurant food by then.

                  1. re: Harters

                    Where on the Cape? If it is in or near Wellfleet I will be able to point you at some very good food, as dear friends have a place there. Meanwhile I am planning a trip to your shores in April and will be posting on the UK board looking for some help, particularly in Shropshire. I did see your post on the place in Ludlow but very little else.

                    1. re: GretchenS

                      Gretchen - we'll be staying at Hyannis. You won't find much on the UK board outside of London. Unfortunately, CH doesnt attract many Brits so the coverage round the rest of the country (and Ireland) is generally poor.

                      If I miss your tthread, please email me (address on profile) to tell me it's there and I'll see what i can come up with. Shropshire is the county immediately to the south of my county of Cheshire, so I will have some ideas.

                      John

                      (PS: apologies to the moderators for taking off on a tangent. Thank you for your usual tolerance towards the WFD threads)

                      1. re: Harters

                        I have a Home Cooking remark about this so hope I can post it. When we go to our summer rental on the Cape we always stop at Trader Joe's (check out the chains boards for recs thread titled Yays and Nays at Trader Joe's) in Hyannis and stock up for a few breakfast, lunch on the beach and very basic cooking supplies to augment a piece of fish or meat we have picked up locally. Even at home in Boston all our basic breakfast items, muffins, cereal, eggs and butter are purchased at Trader Joe's There are lots of recs for eating out on Cape Cod in the Southern New England Board but it's so nice to make your own breakfast and pack a lunch for a day trip or make a simple salad to go with the lobster you bought already cooked at your local fish store. You will have a rental car I hope?

                        1. re: Berheenia

                          Excellent tip, Berheenia.

                          Exactly the sort of meal prep. that we'd intend - breakfast, picnic lunch and the like. We usually try to have a few days like this on trips to the States, otherwise, three weeks of restaurant eating (anmd, indeed, staying in hotels & inns) can get a bit too much.

                          1. re: Harters

                            Harters, sounds like you will have the perfect combination! Experience some great restaurants but then also have the opportunity to cook some local "food finds" yourself!

                2. re: Harters

                  yay! glad it worked out so nicely for you. pork is pretty delicious, done right.

                  1. re: Harters

                    I SO want to take a trip to New England for fall folliage and seafood shack driving.... We have great seafood here in the Northwest, but man, that 'shack' tradition we have none of. I SO want me fried clam bellies and a lobster roll instead of my leftover Superbowl wings tonight:(

                    1. re: gingershelley

                      New England fall foliage is a crapshoot, gingershelley. All depends on getting the warm days and cool evenings. If that happens, THEN the leaves are gorgeous. But unless it's raining all the time, it's still pretty darn gorgeous. And then, of course, those seafood shacks are beckoning....

                3. Gonna fry up a chicken, and clean out the refrigerator. ~ There's enough "stuff' in there to feed a small army! ~ Including enough banana pudding for D-Zert!

                  1 Reply
                  1. re: Uncle Bob

                    Mmmm...banana pudding!

                  2. into the crockpot went a jar of kimchi, leftover kimchi juice from another jar, scads of scallions, a little more ginger for good measure, some brown sugar and gojuchang, and some cilantro. atop that are browned up chicken legs that had to be cooked, and their pan juices. still have jasmine rice leftover from last night. throw a salad together with some pickled carrots and daikon we still have, and dinner will be ready when we get home tonight.

                    4 Replies
                    1. re: mariacarmen

                      I never thought to make jjigae in a crockpot! Does the kimchi still hold together after a day in the slow cooker?

                      1. re: JungMann

                        i made jjigae??? well, who knew! it was quite a bit softened but not liquified, if that's what you mean. i would have added more gojuchang for more heat, and some salt - i'd only salted the chicken when i seared it. but it had a great ginger bite and was a warm cozy meal to come home to.

                        1. re: mariacarmen

                          Truth be told, I don't usually use the slow cooker because I don't know how to. I know I can get meat achingly tender, but I like vegetables in my stew to have a little bit more crunch, particularly the stem bits of kimchi. Perhaps I'll try this with just the kimchi juices and wait to add the kimchi during the last bit of cooking.

                          1. re: JungMann

                            that's the right thing to do.

                    2. A celebratory pan of eggplant parm. Lunch today is left overs. We were too excited to eat it all last night.

                      1. Tonight WFD is steak. I have an excess of spinach and mushrooms (due to the spinach-stuffed mushrooms not getting made for the SP party) that I need to work through over the next several days. The plan for tonight is smittenkitchen's garlic butter roasted mushrooms and creamed spinach using the creme fraiche I made the other day and haven't used yet. That's the plan, we'll see how late I get home from work. One or the other might get simplified or dropped. You all know how that goes....

                        8 Replies
                        1. re: GretchenS

                          I had a spinach, mushroom and blue cheese omelette tonight. Pretty tasty, could have done with a nice fresh sharp salad on the side. Am contemplating steak with the rest of the mushrooms and spinach later in the week. Let us know how the sk mushrooms turn out!

                          1. re: gembellina

                            The SK mushrooms were fantastic. I made them a couple of months back but at the time was inexplicably out of capers (maybe it was just after Capers Week here at WFD?) so I skipped them. Adding them in last night not surprisingly took the mushrooms to a whole new level. Let me just say that I love me my steak and my creamed spinach and the mushrooms blew both of them out of the water. http://smittenkitchen.com/2010/12/gar...

                            1. re: GretchenS

                              Now that you mention capers, I think I *have* made them before. Yumboskevitch!!

                              1. re: linguafood

                                you have! i was inspired by you to try them!

                              2. re: GretchenS

                                awesome, one for the recipe file.

                                1. re: GretchenS

                                  Wow, guess I missed Capers Week, but since last night I did sort of a chicken thigh milanese with garlic, mushrooms, white wine, capers and lemon, am I forgiven? Just pounded a boneless, skinless thigh, dusted with seasoned flour, and sauteed in evoo. Dumped garlic, mushrooms, capers, red pepper, then lemon zest into same pan. Deglazed with some pinot grigio and then finished with a little butter. Really turned out tasty. Had a baby arugula salad as well.

                                  1. re: Barbara76137

                                    Sounds delish Barbara... I am going to have to try a pounded boneless thigh on your inspiration. Not a fan of chix breast here, only like dark, but get tired of the whole thigh (sometimes, there is a metalic taste near the bone - any one know what this is?) if I don't cook it till it is just dead.

                                    Your boneless quick saute sounds like a plan:)

                                    1. re: gingershelley

                                      boneless, skinless chicken thighs were on sale for $1.77/lb. and I found a great recipe here for a chicken chile verde. I portioned off the 3 lbs. for that recipe but still had a few more I froze separately.

                                      I roasted a bone in thigh that had been in the freezer for a while for my poor CRF cat, and she is enjoying it, but I'd never eat it. Only time I use bone in, with skin thighs is for paella.

                            2. Wow, Gretchen - those garlic butter roasted shrooms sound awesome! Will have to make them sometime this week with a nice steak or some spicy chicken breasts!

                              Dinner @casa lingua will be leftover bo ssam -- we got a good 1.5-2 lbs. leftover (way too much for the two of us, and I had considered inviting another couple over..... but we've been hosting folks all w/end, and I need a people break :-)), which I will serve with more ginger-scallion-sauce, some leftover kimchi my man sadly despises -- more for meeeeee! -- and likely some veggie stir-fry or slaw dressed with fish sauce, lime & chile peppers... to keep with the Asian theme n all.

                              1. I've got some turkey leg paprikas very slowly simmering away in the oven. I added a little bit of roasted red pepper this time, just for something different and also to tame the heat of the banana peppers I got, which were suprisingly spicy. I'll pull the meat from the bones, return to the sauce, stir in some sour cream, and serve over spaetzle. Roasted(?) broccoli on the side, and maybe a quick salad if I can talk DH into making dressing.

                                6 Replies
                                1. re: ChristinaMason

                                  Mmmmmmspaetzle.

                                  1. re: ChristinaMason

                                    Oh, that sounds so good.

                                    1. re: nomadchowwoman

                                      It's officially paprikas week!

                                      I think low and slow in the oven might be the way to go. I got good sauce reduction this time, and the meat is SO tender without having that boiled, "overcooked bones" flavor you sometimes can get when it cooks a tad too hard.

                                      1. re: ChristinaMason

                                        damn i'm not ready for it! need to get some more chicken, maybe later this week.... have a few too many dinner-out nights scheduled....

                                        1. re: mariacarmen

                                          I feel your pain. But you must come over to the dark (meat poultry in paprika gravy) side.

                                          My salad plans went awry when I realized there was only about 1/3 of a heart of romaine left. So I blanched the broccoli, tossed it with the lettuce and some diced radishes and clementine segments, and dressed the whole shebang with a honey vinaigrette another Hound posted recently. Tasty. Toasted almonds, a la megjp, would have been icing on the cake.

                                          Paprikas was delish. I'm going the oven route henceforth. Deglazing with white vermouth was a good idea.

                                          1. re: ChristinaMason

                                            that salad sounds like it went far from awry.

                                            you evil temptress.... sigh.... wait! i just remembered i have some chicken thighs in the freezer! for sunday! muahhahahahahahahahaha!

                                  2. Well, I had a terrible Monday and the man and I had been .. shall we say, overindulging, for a week or so.

                                    There was really only one solution: a warm quinoa bowl.

                                    Ie., fresh warm quinoa with baby spinach wilted in, piled with crunchy red and green onions, creamy avocado chunks, chopped roasted red peppers, sultanas, toasted almond slices, and sweet corn kernels. All this dressed with tahini vinaigrette and finished with generous pinches of fleur de sel. And lemon juice, always more lemon juice.

                                    It's amazing how restored I feel now.

                                    12 Replies
                                    1. re: megjp

                                      I need to eat THAT tomorrow megjp! Sounds delish, healthy and restorative!
                                      Do you cook your quinoa with veg. broth or seasonings, or let that all be a garnish/dressing thing?

                                      1. re: gingershelley

                                        Nup, I just made 1 cup of quinoa with 2 cups of water and some salt. Cooked 'til done, fluffed and put into a big bowl with the rinsed spinach so that would wilt. Half a diced red onion, a bunch of sliced green onions, flesh of 2 avocados, a couple Tbsp. sultanas, half a cup of toasted almond slivers, 3/4 cup cooked corn kernels, and for tahini vinaigrette something like this (I think it's from somewhere but it's written in an old notebook):

                                        1/4 cup tahini
                                        2 Tbsp. water (to thin, as needed)
                                        1 Tbsp. red wine vinegar
                                        Juice of 1 lemon
                                        1 teaspoon honey
                                        Few shakes garlic powder
                                        S&P
                                        - Although I ended up fiddling quite a bit after it sat on the counter for twenty minutes.

                                        I'd halve the whole shebang if you don't want lunches out of the leftovers, though.

                                        1. re: megjp

                                          yum, sounds great. i'm copying that dressing.

                                          1. re: megjp

                                            going to get down with that this week.... oh, after my wierd craving for a steak is satified. Sigh, I keep wanting to eat healthy, but I have had so many meals lately that are mixed up, protein with sauce and veg (homemade peanut sauce, chicken, rice - aka, swimming rama; the awesome deep-dish chicago pizza from the thread on here, and the wings and various dippy things from yesterday SB Sunday).
                                            I am having a giant craving for basic charred meat, sauteed spinach with garlic, and roasted mushrooms.

                                            Will head for the quinoa on Thursday! (dinner at the Frenchmans Wednesday... probably potatoes and lamb - easy to predict:)

                                            Thanks for posting dressing. Sounds delish!

                                            1. re: megjp

                                              yum avocado with quinoa sounds wonderful!

                                              1. re: mariacarmen

                                                I'm really trying to love quinoa, but after two or three mouthfuls I'm bored. I made it once again just in the past week, but what am I doing wrong? I love all pastas and rice, so I'd think that quinoa would just be another "blank canvas" that I can make my own.

                                                1. re: Barbara76137

                                                  have you tried using it as a salad? so that you can add a nice vinaigrette? (or even warm, with the vinaigrette). I like it with a dijon vinaigrette and minced shallots, and then add diced cooked and/or raw veggies (squash, zukes, cukes,) dried fruit (cherries, apricots chopped up), nuts, (pine nuts are really good with it) herbs (cilantro/parsley).... you could add cheese - feta, goat, etc. i also use chicken stock for the liquid, and add some granulated garlic to the liquid, or sometimes smashed garlic cloves. and i'll throw in a tbs of butter to the water too.

                                                  also you can add chopped scallions, arugula, endive or frisée...

                                                  1. re: mariacarmen

                                                    Great advice on quinoa, MC, you are spot on.

                                                    Viniagrette while barely-done quinoa is warm, plus lot's of finely chopped veg and aromatics, plus a little nut or fruit or both, plus some sharp cheese just puts the Who Wha! in quinoa.

                                                    1. re: gingershelley

                                                      thanks for the suggestions. I'm not about to give up on it, since it is supposed to be really good for you, but there is just something about the taste that wears me out after a few bites. Maybe I need to add it into already proven dishes that I like.

                                                      1. re: Barbara76137

                                                        you can also serve it under gravies, with something like pot roast or something.

                                                    2. re: mariacarmen

                                                      Except make sure the pine nuts are NOT from Asia or Russia! ;-)

                                                      1. re: LindaWhit

                                                        i keep rolling the dice, which is stupid, i know. i buy them mostly from the little meximart and i don't think they even label where they're from...

                                          2. Leftover fried chicken from yesterday was going to be taken off the bone and served on top of romaine with a Mexican bent to it. It's now grey and chilly out and I'm turning my back on virtue and switching the whole thing into a griddled fried chicken sandwich, with crispy romaine and avocado added after it comes off the heat. I'll weight them down with a brick so the cheese and meat become friends. Whole wheat Alvarado roll restores a little virtue.

                                            ps the Wolf is as much fun as I'd suspected. Very powerful burners and a nice even oven. Even boiling water is more fun.

                                            4 Replies
                                            1. re: rabaja

                                              rabaja, it is SO excellent when you get a good cooktop/stove! Congrats! When I remodeled my kitchen about 5 years ago, I was amazed how much more fun I was having and what a better cook I was since I bought a really great, powerful gas stove with a high BTU output and a combo/ griddle/ large sauteuse multi burner for a big pan on the stove (my left hand side burners work as a single unit when asked to, so I can operate a huge stockpot, or deglaze a really big roasting pan on demand or use it as 2-3 seperate burners).

                                              Mine is just a humble high-end Kenmore Elite, but it does kick some ass, and takes some names! Such a difference to have a quality stove to cook on.

                                              1. re: rabaja

                                                :::::::green with jealousy!::::::: Enjoy the Wolf!

                                                1. re: rabaja

                                                  a Wolf and a newish Love in your lair.... what more could you want?

                                                  my sister is getting a fancy used italian job. i forget the real name, but we're calling it the blue whale for now, as it's going to dwarf her duplex after the kitchen remodel. can't wait to play with it.

                                                  1. re: mariacarmen

                                                    rabaja, so happy to hear about your Wolf! I was actually wondering this morning if you were in possession yet....

                                                2. I did not feel like getting creative in the kitchen so I decided to have a pool party in the dutch oven and invite every one in the freezer. A smoked ham hock, a chicken breast, a pork chop, chorizo and sundry embutidos took a long dip, with cabbage and carrots rounding things out later. Chickpeas would have made this a true cocido madrileno, but after 6 days straight of chickpeas, I'm happy to do without. Traditionally cocido makes for both a main dish and a soup course that I'd eat with macaroni, but after reading about scallion-ginger noodles in the last WFD, I think I might try a ramen-y course instead.

                                                  5 Replies
                                                  1. re: JungMann

                                                    Please link to the scallion-ginger-noodles, if you may.... I made some extra s-g-sauce to go with our leftover bo ssam, and now have plenty of that left.

                                                    I am guessing I'd add some maggi & soy sauce, then just toss with the pasta?

                                                    1. re: linguafood

                                                      I was actually going off of your dinner and a recipe I read in the Momofuku cookbook. http://chowhound.chow.com/topics/683252 I thought having that sauce on the side could perk up the poached chicken as well as plain noodles.

                                                      1. re: JungMann

                                                        Good tip as I, too, have a good bit of sauce G-S sauce left.

                                                        1. re: nomadchowwoman

                                                          Just had to return Momofuku cookbook to library for another person's hold, but copied the ginger-dcallion noodle recipe beforehand...

                                                          Basically, it is lot's of minced scallions and ginger, some neutral oil, tsp.+ of light soy, and a 1/2 tsp. of sherry vinegar, salt to taste.
                                                          Looks like you could use your leftover sauce, and just doctor with a little soy and vinegar and end up the same:)

                                                          1. re: gingershelley

                                                            That sounds pretty much exactly like the ginger-scallion-sauce for the bo ssam recipe in the NYT. No need to tweak at all, then.

                                                  2. yesterday I pared down the menu because the dips and veggies were very satisfying. Tonight I made the pepper jack cheeseburgers on whole wheat challah rolls that got cut yesterday. simple leftover crudite on the side. Love a good burger...well salted and seared to a nice crust in cast iron. would have grilled them yesterday, but didn't feel like going outside late tonight.

                                                    2 Replies
                                                    1. re: MAH

                                                      Yesterday: Collard greens braised in soy sauce, siracha, and apple cider vinegar, topped with a poached egg

                                                      Tonight: Roasted mushroom/green beans on top of broken up toast and covered in sauage gravy

                                                      1. re: bjosiah

                                                        Mmm, everything is better with sausage gravy...

                                                    2. When my Tesco delivery arrived, they had substituted for my pork and chilli sausages some kind of hickory-smoke-flavoured version. The thought of them kind of turns my stomach but I should give them a go. I'm thinking some kind of stew with onions, beans, maybe butternut squash, paprika, maybe red lentils. Hmm. Might fry up a little bite of the sausage before committing all those ingredients to the pot!

                                                      7 Replies
                                                      1. re: gembellina

                                                        Ah. Unusual sausages call for the Nigel Slater treatment.

                                                        Put a tin of flageolet beans and a tin of butter beans in a casserole with a jar of passata, chilli paste (harissa is good), grain mustard, English mustard and three tomatoes halved. Brown sausages and snuggle them down into the casserole. Bake in the oven at 230 for 20 minutes or so.

                                                        This makes a regular appearance Chez Harters.

                                                        1. re: Harters

                                                          Sounds like a plan, thanks Harters. Leaving me free to concentrate on my Shepherd's pie for when the girls come over tomorrow night. mmm.

                                                          1. re: gembellina

                                                            At your service :-)

                                                            As for ourselves, a couple of nights off cooking. Tonight we're off to one of the suburbs of the city that time forgot, with friends who have picked this place. Restaurant is an odd place apparently - serving a mix of Thai & Indian and, by all accounts, very "all fur coat and no knickers". Tomorrow sees us a couple of hours north for some of the most imaginative Michelin starred cooking the UK has to offer. 'Tis a hard life.

                                                            1. re: Harters

                                                              Made the sausage stew a la nigel/harters and it was quite fine. Sausages weren't as bad as I thought.

                                                              But the real revelation of the night was KALE CHIPS!!!! How have I lived so long without realising that a) they're amazing and b) they're pretty much the same as the seaweed from the chinese takeaway? sprinkled with jerk chicken powder and extra salt. wowser.

                                                              1. re: gembellina

                                                                Are kale chips not the Best. Thing. Ever??? That Japanese Shichimi Togarashi spice blend is also awesome on them.

                                                                1. re: GretchenS

                                                                  ooooooooohhhh another good idea!

                                                                  1. re: GretchenS

                                                                    Made them for the girls last night as a nibble before dinner and they were quite the hit! They were so impressed but in the end I did have to admit that they're probably the simplest thing I've ever made

                                                        2. Got myself a couple of packages of kosher chicken breast, which were on special for 'quick sale'.

                                                          The one that didn't go in the freezer is our candidate for tonight -- the question remains whether it'll get the Viennese schnitzel treatment along with some cuke salad, or whether I'll go the paprikas route. Schnitzel's a massive PITA in my book, but damn tasty. Paprikas is easier, but would have to be served w/pasta or rice - and I could really use a carb break for a day or two.

                                                          6 Replies
                                                          1. re: linguafood

                                                            Paprikas would also be very nice served with cauliflower puree or steamed broccoli in place of the carbs, I'm sure. Do you have a recipe for the braise already?

                                                            Assume your breasts are bone-in? Dark meat is really better for a dish like this, to be honest.

                                                            1. re: ChristinaMason

                                                              I've decided to go the "Wiener" schnitzel route, PITA be damned.... also, from the sounds of it they wouldn't be well-suited to braising, despite their brine.

                                                              Link to your paprikas recipe?

                                                              1. re: linguafood

                                                                I don't have it posted on my (much-neglected) blog, but here it is, approximately.

                                                                -Turkey/Chicken Paprikas-

                                                                -3 large, meaty turkey legs (or 2 1/2-3lbs. bone-in, skin-on dark meat chicken)
                                                                -salt and pepper
                                                                -1 Tbsp. vegetable oil
                                                                -1 Tbsp. butter
                                                                -1 c. diced yellow onion
                                                                -2-3 bay leaves
                                                                -2 banana peppers or 1 bell pepper (any color), seeded and diced
                                                                -3-4 cloves garlic, minced (about 1 1/2 tsp.)
                                                                -1 1/2 Tbsp. tomato paste
                                                                -4 c. chicken broth
                                                                -5 Tbsp. sweet paprika
                                                                -1/2 - 2/3 c. dry white vermouth, optional
                                                                -cayenne or hot paprika, to taste
                                                                -pinch of tarragon or marjoram
                                                                -1 c. sour cream (full-fat highly preferred)
                                                                -1-2 Tbsp. flour

                                                                1. Heat the butter and oil in a large enameled casserole, season the poultry with s&p, and brown well on all sides. Brown in batches if necessary to avoid steaming. Remove the meat to a plate. If planning to braise in the oven, preheat to 300F.

                                                                2. Add onion to the drippings and sautee until almost transluscent. Add diced pepper and bay leaves and cook a few minutes more.

                                                                3. Stir in the garlic and tomato paste and cook until they begin to color. Lower the heat and add the paprika, stirring often to avoid burning.

                                                                4. Deglaze the pot with chicken broth (or if you prefer, deglaze with the dry white vermouth until it almost cooks away, then the chicken broth). Return the meat and its juices to the pot. If necessary, add more water or broth to almost submerge the pieces. Add the hot pepper and herbs, bring to a simmer, and cover the pot.

                                                                5. Cook at a bare simmer for 70-90 min. or bake at 300F until meat is very tender and begins to separate from the bones. Remove poultry from pot and let cool, then skin, debone, and shred the meat into bite-sized pieces. Discard the skin and bones.

                                                                6. De-fat the braising liquid by bringing it to a rapid boil on the stovetop and skimming the fat that accumulates around the edges. Or, chill and skim off the congealed fat, then bring back to a simmer on the stovetop.

                                                                7. In a bowl, whisk the flour into the sour cream. Temper the sour cream with a few tablespoons of hot sauce before slowly stirring into the pot. Keep the sauce at a bare simmer and stir until thickened.

                                                                8. Add the meat back to the pot. Heat through, check for seasoning, remove the bay leaves, and serve over spaetzle or egg noodles.

                                                                This tastes best if you give it a few hours for the flavors to meld. I usually add a dash of Bragg's, soy sauce, or Maggi to my braises and soups, and one of those doesn't hurt here, either.

                                                                1. re: ChristinaMason

                                                                  I'm copying this, CM, and will use your way next time I make this--soon I hope.

                                                                  1. re: nomadchowwoman

                                                                    oh goodness, don't make me nervous! :-P

                                                                    I should note, when I say "turkey legs", I mean just the drumstick, not the thigh. Although thighs would be good, too---you'd never fit 3 large legquarters in a pot :)

                                                                    1. re: ChristinaMason

                                                                      It's in my file, under your name, CM. You know what that means, don't you?

                                                                      I'll be sure to use this recipe next time I'm poking around for a paprikas recipe, that's what. I love the idea of baking the poultry.

                                                          2. I kind of lost a week with my stupid cold and what little I tried to make wasn't very good. Having thrown out the sell by last week stuff I planned to make I was able to salvage a very nice mac and cheese with ham and mushrooms for last night's dinner and think I better stay with one pot meals until I'm 100%. There is a piece of kielbasa with my husbands name on it calling to be tonight's attempt. How can you screw up cabbage, potatoes and kielbasa cooked in white wine? We will see.

                                                            1. Last night was lamb shoulder steaks seasoned with garlic, cumin, coriander, cloves, cinnamon, and who knows what else I grabbed, broiled in a cast iron skillet (it was too cold to grill). Served with a mango-mint sauce for the lamb, wilted spinach and fried apples. Mango sorbet for dessert.

                                                              So now I have all this mango-mint sauce left over. It's just a mango, fresh mint, green onions, lime juice, and a serrano pepper whizzed in the food processor. What would you do with it?

                                                              5 Replies
                                                              1. re: Abby0105

                                                                Ceviche?

                                                                1. re: Abby0105

                                                                  <So now I have all this mango-mint sauce left over. It's just a mango, fresh mint, green onions, lime juice, and a serrano pepper whizzed in the food processor. What would you do with it? >

                                                                  Serve it with coconut shrimp?

                                                                  1. re: ChristinaMason

                                                                    salad dressing.

                                                                    1. re: ChristinaMason

                                                                      Oooh...hubby loves coconut shrimp! I was going to serve a vegetarian dinner of slaw and chard cakes tonight, but I think adding shrimp is a mighty fine idea.

                                                                    2. re: Abby0105

                                                                      Or as a sauce for fish? Or shellfish.

                                                                    3. We've been working on two pans of a vegetarian stuffed cabbage, and, though I liked it, and he *loved* it, it's a relief to know that there will be something new on the table tonight.

                                                                      I've been craving mac and cheese, but am having trouble deciding on a cheese, and might wind up using both Swiss and feta together, and maybe also muenster. I like adding other ingredients to mac and cheese, but the boy likes his plain, so I'll do a small pan of wilted spinach, sauteed artichoke hearts, and olives that I can just toss into my bowl. The pasta will be made stovetop, instead of oven-baked (probably the Alton Brown recipe). Aleppo instead of cayenne, and, given my cheese selection, I'll go light on the mustard, or just skip it. To go with: my secret stash of those MSF meatless riblets has been discovered. He said he *really* wants to try them, so I'll share. We'll make sandwiches with toasted buns. And now I'm kicking myself for not saving any of the cabbage to make into a coleslaw to garnish those sandwiches.

                                                                      He's going out of town tomorrow, so the rest of my cooking day will be throwing together a dish that I can reheat quickly after work. It is likely going to be a very healthy, and spicy, sweet potato hash (with peppers, onions, and cilantro) that I can toss a few eggs over, and eat either with toast or tortillas. That's probably a wise menu choice, given that I'm going to be left alone with whatever mac and cheese doesn't get eaten tonight.

                                                                      4 Replies
                                                                      1. re: onceadaylily

                                                                        Do you have a recipe for that vegetarian stuffed cabbage? I've been wanting to try stuffed cabbage for a long time but haven't found a good vegetarian recipe to try. TIA!

                                                                        1. re: yummfood

                                                                          I just used that faux sausage (the Go Lean brand) in the place of the meat, heavily seasoned with ground fennel and fresh sage.. I used a fairly traditional recipe by Tyler Florence, but subbed my own sauce for his, with green peppers and such. My boyfriend loved it, but I thought it could have been better. I'm not sure how I would go about making these without the fake meat, which I think is perhaps looking for. I think this filling would have worked in a stuffed pepper. If you happen to find a successful recipe, I'd love to hear about it.

                                                                          . http://www.foodnetwork.com/recipes/ty...

                                                                          1. re: onceadaylily

                                                                            how about portabella mushrooms, diced up and sauteed with the heavy seasoning?

                                                                            1. re: onceadaylily

                                                                              Thanks! I actually don't mind using fake meat, and Go Lean sausage is one of my favorites in terms of faux meat so I might give this a try sometime. And taking mariacarmen's suggestion, I think it would be really tasty using half Go Lean and half diced up mushrooms.

                                                                        2. Cleaning out the coolerator.
                                                                          Maybe some baked clams with a little mac and cheese on the side tonight. We'll see. Wine, not beer, will be on the counter. I'll probably stream today's New York Football Giants three-hour parade up the Canyon of Heroes to the panel.
                                                                          All is bliss.

                                                                          1. Chili con carne (red) made with home ground pork. And, as a Texan, I'll refrain from any other remarks in order to keep the love going here at WFD, Will fry some flour tortilla chips to go with it.

                                                                            1. Very simple tonight.....

                                                                              Bourbon
                                                                              Swimp Po-Boys..
                                                                              Zapps!
                                                                              Chocolate Ice cream.......

                                                                              1. I jumped on the David Chang Bo Ssam bandwagon and that was the MVP of our SB spread on Sunday, so last night we had leftovers--bibb lettuce cups filled w/the salty-sweet pork, my (first ever homemade) kimchi, the ssam sauce, and the ginger-scallion sauce. It was all just as yummy the second time around. (Like linguafood and unlike DH, I found the pork by itself, particularly the crust, too salty-sweet, but with the other components--perfection.)

                                                                                Tonight it's soup and sammies: the pork will make another appearance, w/garlicky mayo, pickled onions and arugula, in sandwiches on freshly baked ciabatta; in bowls will be "Zuppa Toscana" (courtesy of milkyway's link), featuring kale, potatoes, Italian sausage. And I may try kale chips as well tonight, but I will have to call them something else as DH's thoughts on kale are "enough already." If he eats all his dinner, he may get strawberry shortcake for dessert as we've leftover fixins from Sunday.
                                                                                Pork pile-on and carb overload. Tomorrow--fish and veggies.

                                                                                1 Reply
                                                                                1. re: nomadchowwoman

                                                                                  "the pork will make another appearance, w/garlicky mayo, pickled onions and arugula, in sandwiches on freshly baked ciabatta"....

                                                                                  look to me making an appearance at your door shortly.

                                                                                2. Had a rough day today. Went to my dermatologist, and he cut off my nose to spite my face. Literally! Well, it was a biopsy and not my whole nose, but it still hurt. So I need COMFORT food!!! And I got it! I whipped up a pot of super magic split pea soup in my handy dandy pressure cooker, and it is heaven! Sauteed some onions and diced carrots, added some cumin and ground ginger and heated to release the oils, then added 2 cups of well rinsed dried green peas, some salt, pepper, and a tablespoon of chicken concentrate, popped on the lid and let it go for 22 minutes. It is sooooooooooo good! I may stay up all night eating split pea soup. Ain't nothin' wrong with that! Want some? Here... Have a taste!

                                                                                  EDIT: Oh, yeah.... Seven cups of water too. Can't make soup without it!

                                                                                  4 Replies
                                                                                  1. re: Caroline1

                                                                                    ouch on the nose biopsy! I hope it's nothing.

                                                                                    1. re: Caroline1

                                                                                      Hope you are still eating your soup, Caroline, and getting lots of comfort from it.

                                                                                      1. re: Caroline1

                                                                                        Good to know you're keeping an eye on those things, Caroline1. They can get out of hand, Take it from one who knows.

                                                                                        I'm thinking I'll heat up some spareribs I cooked earlier in the week, mash some potatoes, wilt some spinach and call it WFD. Strangely, when I mentioned that out loud Mr. C said that was what he'd been thinking (including the mp but not the spinach, as he rarely thinks of a vegetable other than a potato).

                                                                                        1. re: Caroline1

                                                                                          Super magic split pea soup sounds great, hope the nose is feeling LOTS better!!

                                                                                        2. Leftover pesto pizza tonight, which I may or may not have dipped in egregious amounts of spicy aioli.

                                                                                          Before bed, I'll prep the crockpot for adobo chicken I'll need ready when I get home tomorrow and all I'll have time to do is saute some greens. Places to go, people to see!

                                                                                          3 Replies
                                                                                          1. re: megjp

                                                                                            oh yum, pizza and aioli! smart cookie, you are.

                                                                                            1. re: mariacarmen

                                                                                              This really goes a long way to feeling absolved of this pesky feeling I'm sometimes pretty ghetto in my habits :)

                                                                                              1. re: megjp

                                                                                                hey, if it tastes good...

                                                                                          2. Buttermilk roast chicken
                                                                                            maple-roasted butternut squash, carrots, and shallots
                                                                                            roasted beets with sliced oranges

                                                                                            1. Cheese pizza from frozen, leftover salad with honey vinaigrette, and gin bucks. 'Twas another long day for us both. Luckily, tomorrow is another day (to cook).

                                                                                              1. Roasting a chicken tonight. This will be my first time trying a brine. Fairly simple roast- pepper all over, butter and sage under the skin, onion, garlic and lemon in the cavity. Haven't decided on sides yet, will probably just roast potatoes and assorted veggies with the bird. No fuss and damn tasty. I'm also going to try making a stock from the carcass tonight, and hopefully there will be enough chicken left over to make my curry chicken salad.

                                                                                                2 Replies
                                                                                                1. re: OckhamsFolly

                                                                                                  Good luck! I brined a whole chicken for the first time earlier this year and it turned out far better than I expected. Still one of the best roast chickens I've ever made (although this was also due to the fresh figs and rosemary I roasted it with).

                                                                                                  1. re: BananaBirkLarsen

                                                                                                    Thanks! It turned out great. Roasted potatoes, garlic and carrots with it, and tomatoes seperately. Gravy from the juices. It was delicious; the skin was a little less crispy than I was looking for, but it tasted amazing, so I'm okay with it. Plenty of chicken left over, but I'm feeling lazy, so I'll probably make the salad tomorrow. The stock'll be easy, at least!

                                                                                                2. tonight's another dinner out, with the Oldster, as my sister's kitchen is being remodeled. but for tomorrow, i have a gigantic rib-eye (more than enough for two) that's been dry-"aging" with some kosher salt in the fridge since Sunday. It's all crusty and deep reddish brown - and i did check on a few CH threads to make sure we're not either going to poison ourselves or ruin a good piece o'meat. i'll sear it in a screeching hot, unoiled, cast iron pan, then finish in the oven for a few mins. i haven't thought of sides yet, but the steak will be so rich i want to keep them rather light and simple - i.e., not too much creamy butteriness ... (ulp, i can't believe those words came outta my keyboard.) i'm thinking Pam-sauteed shoestrings and a big green salad.

                                                                                                  8 Replies
                                                                                                  1. re: mariacarmen

                                                                                                    if you can get some maitake shrooms - those are fantabulous with steak.... they might be the umamiest, shroomiest shrooms of them all. just sauté and shower with a sploosh of red wine & reduce.

                                                                                                    and i seem to recall that you like shrooms :-D

                                                                                                    1. re: linguafood

                                                                                                      heh. do indeed. that sounds yummy. and i like the idea of going even lighter - no carb - with the rich steak. if i can get to the big market before then, i'll do that. our local produce places don't carry as fancy fare, mostly. but any shrooms are good.

                                                                                                    2. re: mariacarmen

                                                                                                      I've been using that salting technique ever since I read about it on CH, MC--that is, when I'm thinking that far ahead. We think it makes quite a difference. Can't wait to hear what you think.

                                                                                                      And 'shrooms is good. And 'shrooms is light (so long as you keep them away from the creamy butteriness).

                                                                                                      1. re: mariacarmen

                                                                                                        DH and I are sharing a huge T-bone (almost a porterhouse) for dinner tonight and having a shrimp salad to go with it. I'm wishing we had some shrooms to go with it, but alas, not any in the house.

                                                                                                        MC - do you recall the threads on dry aging your own steak? I would like to try it sometime. There are a lot of threads. I'd like a heads up if there is a method that is better than another.

                                                                                                        1. re: boyzoma

                                                                                                          here's the one i looked at:

                                                                                                          http://chowhound.chow.com/topics/471036

                                                                                                          it was mostly to see how long i could keep it in the fridge like this:

                                                                                                          raw steak, totally uncovered, on a rack over a plate, salted.
                                                                                                          ncw - what's the longest you've left a steak like that in your fridge? ours has been in there in that state since sunday evening. we're cooking/eating it tomorrow night.

                                                                                                          and they say it's not REALLY dry "aging" unless it's done for 2 weeks or more, but i wouldn't do that in my home fridge. so we're just dry "crusting."

                                                                                                          1. re: mariacarmen

                                                                                                            Three days is all, but I'm a poor planner; I'd go longer. I don't know about two week, though.

                                                                                                            1. re: nomadchowwoman

                                                                                                              yeah, people on that thread said if you go that long it has to be a very controlled environment, make sure of temperature, watch out for cross-contamination, blah blah blah. we're eating ours tonight. here's what they look like now. i'll report back after dinner.

                                                                                                              eta: it doesn't look that dark in the pics, actually....

                                                                                                               
                                                                                                               
                                                                                                              1. re: mariacarmen

                                                                                                                Let me know how they turn out. They look great!

                                                                                                      2. This morning I had a craving for something a little sweet. Wouldn't you know? NOTHING in the house! Soooo.... (And whoever said baking means precise measurements has never seen my kitchen!) I dumped a cup or two of self rising flour in a bowl (bought it by mistake and gotta use it up) and added about 3/4 cup of brown sugar, then mixed that with a fork. Blended most of it fully, but left a few "blobs" to crystalize during baking. A pinch of salt. I'm trying to limit my fat intake, so I added NO shortening, but did add one whole egg, a little baking soda, buttermilk to proper texture, a handful of boiled/softened organic raisins, a teaspoon of Mexican vanilla and stirred until it was moist but still lumpy (the way biscuit dough should be). Then I added a heaping tablespoon of orange marmalade -- the kind with lots of peel! -- and stirred that in to distribute it evenly. Pammed some muffin tins, spooned in the batter to fill them 3/4s full and popped them into a 325F oven for almost twenty minutes. They don't get firm to the touch like a biscuit but stay soft-ish more like a cake. Cooled them while I brewed some coffee. My goodness, they were good. Can't make those very often unless I want to swell up like a balloon. Low fat or not, something that tastes that good just has to be bad for you! It's a law off nature!

                                                                                                        5 Replies
                                                                                                        1. re: Caroline1

                                                                                                          Caroline1 - OMG - that sounds delicious! Hope you made lots of extras. Or at least will package and send me some! Yum, yum. (I'd probably leave out the raisins, but I'm not a raisin fan)

                                                                                                          1. re: Caroline1

                                                                                                            They sound WONDERFUL, Caroline! Accidental baking is hard to do, so congrats on it! LOL

                                                                                                            1. re: LindaWhit

                                                                                                              Ooooh, Linda! I wish you hadn't told me that because "accidental" is about the only way I bake. I never knew any better! My theory is baking powder will cover a multitude of measuring sins Works so far! Boyz, there are a dozen cyber muffins on their way to you, sans raisins. Enjoy! '-)

                                                                                                              1. re: Caroline1

                                                                                                                Then you're a master accidental baker, Caroline!

                                                                                                            2. re: Caroline1

                                                                                                              Impressive. I don't think I've ever had a baking accident that tasted good.

                                                                                                            3. Burgers.
                                                                                                              I'll pull a pair from the freezer (house-ground chuck) and top 'em with white, Land O' Lakes American cheese. Fresh tomato and onion will be on the side. I'll scan the coolerator for additional veg. We'll see.
                                                                                                              Giants beat the Patriots. Next up is baseball season. I'm a huge Yankees fan but I fear Boston now has the best manager in all of baseball. I'm a Stamford boy, so is Bobby Valentine. This season will be great.
                                                                                                              Pitchers and catchers report Feb. 20. I'm calling out Linda Whit. Again.

                                                                                                              5 Replies
                                                                                                              1. re: steve h.

                                                                                                                LOL! Well, we actually *had* one of the best baseball managers in Tito. I, for one, was sorry to see him go, but the clubhouse just wasn't the same and the boyz were getting rather big individual heads vs. working as a team. I'm hoping this new guy can wrangle them back into working together. So we'll see how it goes this season. They might need some settling in.

                                                                                                                As for my dinner, I *finally* cooked. Sort of. Mixed up some tuna with mayo and Aleppo pepper, sliced a whole wheat roll in half, put some tuna on both halves, some cheese on both of those, and warmed them in the toaster oven. Put a few slices of crispy bacon on one half, smooshed 'em together, and it was a bacon-tuna melt sub. With sweet potato chips on the side. Easy, filling, and gives me sandwich makings for lunch tomorrow (and I'm going out to dinner with friends tomorrow night).

                                                                                                                1. re: LindaWhit

                                                                                                                  Bobby V. is one hell of a guy. I've spent way too much time in his Stamford bar/restaurant. He claims to have invented the wrap. Stamford folk like him because he is a tireless charity dude. The guy is simply amazing. Please try to meet him, you'll bond in a minute.

                                                                                                                  1. re: LindaWhit

                                                                                                                    your tuna sounds SO GOOD RIGHT NOW. damn. i wish the boy would let me get away with sandwiches for dinner every now and then. actually, i've done banh mis, and even really stuffed grilled cheeses before.... but DRAT HIM, not tuna fish.

                                                                                                                    enjoy linda.... hope it gets your typing fingers all toasty and ready for TC!!

                                                                                                                    1. re: mariacarmen

                                                                                                                      What about paninos? They're a sandwich, but you could put more meat in them for the boy. :-)

                                                                                                                      And I'm *sleepy* so I'll need to do some jumping jacks or something to wake myself up before TC starts! LOL

                                                                                                                      1. re: LindaWhit

                                                                                                                        yes! i've also done cubanos, which are the cuban panino sandwiches.

                                                                                                                2. Continuing our tour of Eastern Europe, tonight I braised some cabbage in the oven with onions, chicken broth, bay leaf, juniper berries, garlic, and bacon. Served that over egg noodles tossed with cottage cheese and parsley, with browned Boar's Head kielbasa on the side. A cucumber salad in dill-sour cream dressing to provide a tangy offset. Rib-sticking fare.

                                                                                                                  I think I'll break into the chocolate sorbet later.

                                                                                                                  4 Replies
                                                                                                                  1. re: ChristinaMason

                                                                                                                    amazing.

                                                                                                                    1. re: steve h.

                                                                                                                      purty darn low-effort :)

                                                                                                                      mamachef gave me the cabbage idea, although she does hers in the crockpot.

                                                                                                                    2. re: ChristinaMason

                                                                                                                      that cabbage sounds fantabulous. and OVER egg noodles? wow. wow wow wow.

                                                                                                                      1. re: mariacarmen

                                                                                                                        aw, thanks. tis the season.

                                                                                                                    3. I'm going to let the man decide... his choices are:

                                                                                                                      veggie lasagna with a delicious home made red sauce
                                                                                                                      cottage pie
                                                                                                                      chicken pot pie
                                                                                                                      chicken apple cheese hand pies
                                                                                                                      penne with spinach, kale, mushrooms, mild turkey sausage and a cream cheesy sauce blended with sundried tomatoes
                                                                                                                      or something with shrimp..... there's also various breakfast breads and muffins and some brownies that I put mini Reese's cup in.

                                                                                                                      Good friends had a healthy 7 pound 11 ounce baby boy yesterday afternoon so I'm cooking up a storm for their freezer. I'm making double and triple batches of everything so we'll have some, too. :)

                                                                                                                      2 Replies
                                                                                                                      1. re: weezieduzzit

                                                                                                                        Lucky parents ..It all sounds wonderful...
                                                                                                                        chicken apple cheese hand pies -mmm what do you use for the crust? I googled up a recipe that uses pizza dough because, like the blogger, I'm not good with crusts. I usually buy ready made.

                                                                                                                        1. re: Berheenia

                                                                                                                          I cheated and used ready made pie crust this time since I'm already doing so much cooking. I like the lighter flakier texture of pie crust over pizza dough but think it would be good either way, just a matter of preference. Mini hand sized calzones would be cool with pizza dough!

                                                                                                                      2. Not much cooking going on here the last few days; Sunday, I roasted a chicken which had fresh rosemary, sage & thyme stuffed under the skin and made a jus from the drippings. Moist & delicious. Served it with my sweet potato hash and some leftover braised greens. Monday, leftover chicken & potato hash with a garden salad. NO cooking yesterday.

                                                                                                                        Tonight's dinner was pan seared thick pork steaks, covered in tomato soup & topped with peppers & onions before going into the oven to finish. Rice toasted in olive oil then onions, garlic, celery, fresh herbs & chicken stock added and cooked for 20 minutes; frozen peas & carrots stirred into the hot rice and left off the heat with the top on for another 10 minutes finished it up. Simple corn kernels with butter, seasoning salt & pepper to go with. Dinner done!

                                                                                                                        Vanilla poundcake for dessert with one of the ice cream varieties I have in the freezer.

                                                                                                                        1 Reply
                                                                                                                        1. re: Cherylptw

                                                                                                                          mmm, that sounds delish. all of it.

                                                                                                                        2. Pizza last night with spinach, bacon, pineapple and a sourdough crust.

                                                                                                                          Tonight it is burgers, topped with sharp cheddar, bacon, avocado, tomato, bibb lettuce, mayo, ketchup, dijon and srirarcha. Maybe some sliced homemade pickle, too, or maybe I'll keep that on the side. Oven fries will definitely be on the side, spiced with garlic and smoked paprika.

                                                                                                                          1. Tonight, I had some lamb braised with fennel and milk over rice, using this recipe:http://simplyrecipes.com/recipes/lamb...

                                                                                                                            I told a friend of mine what I was making, and found out he hadn't tried fennel before. I tried to describe it as licorice and celery having a baby. I don't think that sounded particularly appetizing, guess somethings just need to be tried. Which reminds me, fennel fronds are probably one of my favorite garnishes ever. So amazingly delicious.

                                                                                                                            I also made a batch of marmalade. Can't wait to have some on toast tomorrow!

                                                                                                                            4 Replies
                                                                                                                            1. re: caseyjo

                                                                                                                              perfect - i love that description! and that dish sounds great, but i can't open it because "recipe:" is right up against "http" - could you repost it? thanks!

                                                                                                                              1. re: mariacarmen

                                                                                                                                http://simplyrecipes.com/recipes/lamb...

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  thanks, duh, i couldn't figure out how to do that myself.

                                                                                                                              2. re: caseyjo

                                                                                                                                Funny and accurate. You know how sometimes two people can have a child that is the ideal result of their pairing? That would be celery and licorice, neither of which I appreciate on its own, but fennel--absolutely lovely.

                                                                                                                              3. I did have adobo chicken last night, first time I'd made it in the crock pot. It fell apart when you looked at it, basically..amazing. I baked some baby bok choi to plate under it and mingle with the sauce; I'd had a ton of carbs earlier in the day, so no rice.

                                                                                                                                1. After a rather meat-heavy week so far (had some more leftover bo ssam for lunch today with a fried egg on top), I'm really craving salmon. I'm thinking of recreating a dish our Chinese bud makes often -- nuking the salmon in a dish covered with scallions, soy sauce, oyster sauce, and ginger, then quick-flashing it with a tbsp of peanut oil. I'll likely repurpose the leftover ginger-scallion-sauce for this one & just add garlic the other ingredients to it.

                                                                                                                                  Side will be stir-fried broccoli. Not sure what my man will have as his 'main', as he's not too fond of salmon. Likely some other fish that won't taste nearly as awesome. His loss '-)

                                                                                                                                  2 Replies
                                                                                                                                  1. re: linguafood

                                                                                                                                    I like that preparation of fish. are you doing a whole or filet?

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      Just a couple of filets. Ended up getting a nice looking grouper filet for my salmon-hating mister, which should poach/steam just as well.

                                                                                                                                  2. Last night was super-basic but comforting: leftover SB brat with very spicy mustard, big wedge of steamed cabbage, mashed spuds with homemade creme fraiche. Best batch of creme fraiche ever -- very tangy -- but it's dangerous having a bowl of that around. Tonight I am thinking steak topped with sauteed mushrooms with a bit of creme fraiche and some green peppercorns stirred in and garlicky lemony spinach.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: GretchenS

                                                                                                                                      I hear ya on the crème fraîche. I could eat that by the spoonful straight from the container. I can only imagine how glorious homemade would be.

                                                                                                                                    2. Tonight we will use up some of the left-over Chili from Sunday and we'll have Baked Potatoes with Chili. Condiments for topping will be shredded cheese, diced tomato, diced onion, diced ham and sour cream. It's really a full meal deal!

                                                                                                                                      1. The plan tonight is saag "paneer" made with extra-firm tofu in place of the cheese. I'm using this recipe as a guide: http://www.nandyala.org/mahanandi/arc...

                                                                                                                                        It's one of the few I've seen that calls for ground cashews, which, IMHO, really make the dish.

                                                                                                                                        We'll have the saag over steamed wheat berries. On the side: mixed greens and cukes with homemade yogurt dressing and some kind of "oven-fried" eggplant fries involving egg wash, panko, curry powder, and garam masala. We'll see.

                                                                                                                                        I just started using SparkPeople.com to track calories, and boy, is it ever difficult to figure out the calorie content of my style of homemade meals.

                                                                                                                                        6 Replies
                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          The saag paneer was very good, but very spicy. I used only 2 hot peppers (instead of the 5 called for), and it was still necessary to cut the sauce with cream or serve with yogurt.

                                                                                                                                          The eggplant fries turned out much better this time. I salted them for several hours, steamed in the microwave for 4-5 minutes, let cool, then breaded and baked. They were so crispy on the outside, fluffy on the inside.

                                                                                                                                          1. re: ChristinaMason

                                                                                                                                            maybe i missed it, and you know i'm lazy and inept, but could you post/write up the eggplant fries process? that sounds great. thanks!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              i disagree with the above statements, but here's the recipe anyway :)

                                                                                                                                              Cut a medium eggplant into batons or whatever shape you prefer (rounds then wedges is way easier). Try to get them approximately the same size, whatever route you go. Toss the pieces with kosher salt and leave in a collander to drain (mine went 4hrs.---at least 45. min. is best).

                                                                                                                                              Preheat oven to 425F. Blot the eggplant with a paper towel, spread out on a plate, and microwave until tender (this took approx. 5 min. in my case). Set aside until cool enough to handle.

                                                                                                                                              Dip the cooled pieces in eggwash and seasoned panko, spread out on a greased rimmed baking sheet, and mist lightly with cooking spray. Bake until brown on all sides (shake the pan to turn pieces halfway through). Mine took maybe 20 min? I broiled them briefly to add extra crispness.

                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                That sounds totally awesome, CM. I may have to make those some time next week along with some Greek lamb chops.

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  thanks CM!! that sounds great.

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Those do sound v good...

                                                                                                                                            2. Rib eyes cooked in cast iron skillet, stuffed mushrooms, spinach and repurposed mashed potatoes topped with a bit of grated cheddar and stuck under the broiler.

                                                                                                                                              Now, to ask a very embarrasing question. Where do I find this sriracha that everyone seems to like so much? I've been looking in the hot sauces section for a couple of years, off and on. Is it in another section of the store or is it just not a staple in South Texas?

                                                                                                                                              5 Replies
                                                                                                                                              1. re: MaryContrary

                                                                                                                                                do you have an "international" or "Asian" section in your store? check there. also, look near ketchup/chili sauce.

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  Thanks, Christina. I'll do that. Hoping to finally try this mysterious and elusive ghost.

                                                                                                                                                  1. re: MaryContrary

                                                                                                                                                    It's pretty much in all our stores these days, even the not very good ones so I'd be surprised if you can't find it.

                                                                                                                                                    Here's a pic of the popular Rooster brand.

                                                                                                                                                    http://www.google.com/products/catalo...

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      Found it, Christina and ncw. They only had Tuong ot Sriracha. I asked a woman in the Asian aisle. She pointed right to it and said her husband eats it on everything.. Is it not amazing how many sauces can be found in the various aisles? Only three kinds of dry roasted peanuts, but hundreds of hot sauces and salsas.

                                                                                                                                                2. re: MaryContrary

                                                                                                                                                  Have you tried looking in the Asian or ethnic section of your super market? That's where I usually find it. Also, I've found it at Walmart in their Asian section as well. Hope you can find it, it's wonderful.

                                                                                                                                                3. Chicken Parmigiana with a side of Caesar Salad. Not sure if I'll serve the chicken on buns, topped with sauteed onions, mushrooms and peppers or if I'll serve it as an entree with garlic bread on the side.

                                                                                                                                                  1. La Soupe de Pois Casses aux Herbes. Pea soup with herbs.

                                                                                                                                                    Recipe is courtesy of Patricia Wells (Bistro Cooking). There will be crusty bread on the side and maybe a green salad. Deb made the soup last weekend and its been hanging out in the coolerator ever since. House red to wash things down. NCIS on the panel (Deb insists).

                                                                                                                                                    1. Buttermilk roasted chicken legs, sauteed green beans, mashed potatoes.

                                                                                                                                                      Tuesday night, I made a spaghetti pie. Cooked spaghetti tossed with cottage cheese, eggs, parmesan, parsley and basil. I put the spaghetti mixture in the bottom of a pyrex pan. Layer 2 sliced mozzarella. Layer 3 ground beef and sausage cooked with a chopped onion and then simmered in jarred spaghetti sauce. I sprinkled the top with more parmesan. Then baked until bubbly.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: suburban_mom

                                                                                                                                                        That spaghetti pie sounds mighty interesting. How did you like it?

                                                                                                                                                        1. re: steve h.

                                                                                                                                                          My family called it lazy mom lasagna and they loved it. The flavor was similar to my homemade lasagna but much quicker for a weeknight. I was able to cook the meat/sauce while I waited for the pasta water to boil and cook. I make my own sauce when I make lasagna and the jarred sauce really reduced my cooking time - plus not having to do all the lasagna layers.

                                                                                                                                                      2. Not quite as virtuous last night as planned, but stuck to the fish and veggies rule at least.

                                                                                                                                                        When I saw the great stupidmarket specials on Maine lobster this week (shell*fish*), I went out and got two and we had those, steamed, with lemon and drawn butter. That, steamed asparagus, and ciabatta was dinner. It was delicious. I will be taking advantage of the special prices at least once more.

                                                                                                                                                        Tonight, it will be fish and veggies again (although what I really want is lasagne!)--black drum sauteed, with some caper butter; more of the asparagus, golden beets, and a little green salad. Probably a cup of the leftover Zuppa Toscana to start as it's a bit chilly down here tonight.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          My kind of meals.
                                                                                                                                                          Well done.

                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            jealousy! I wish we had an everyday source for good fish nearby.

                                                                                                                                                          2. Quiche and salad tonight, perhaps with some cheap beer.

                                                                                                                                                            I'm doing individual quiches with crispy potato crust and bacon, mushrooms and red pepper in with the custard. Salad will be bibb lettuce, more red pepper, avocado, tomato and red wine vinaigrette.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                              your budget meals sound very delicious!

                                                                                                                                                            2. Well, had a craving for a long-cooking beef dish, but hoping for tender and simple enough to make sandwiches with later.....
                                                                                                                                                              Have a 'Angus Beef Under Blade Roast' in the roasting pan (not a cut a I am very familiar with...). Browned in heavy Cast Iron skillet, removed to baking vessel, added aromatics, celery, onion, carrot, thyme sprig, etc.

                                                                                                                                                              It is in the oven doing it's lovely business, exuding it's connective tissues and becoming melty and delish; with the wine, aromatics, vegetables/tomatoes, and stock in the pan. Hope it turns out as good as it smells'! Hope to add a few carrots and potatoes and a lemon in wedges in an hour, to kind of make it into a southern-Italian beef roast.

                                                                                                                                                              Will report back:) Planning to serve with veggies from within the roast, and sauteed spinach with garlic, and - perhaps a garlic aioli for serving and dipping. aahh yumm!

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                lovely winter meal. leftovers will be even better, no doubt.

                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                  The under blade is a pot roast cut (like a bottom chuck roast), so it sounds like it's perfect for braising - hope it was good!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    LW, Yes! It turned out well. I turned to the internet and did a little looking on the under-blade to see if I might turn it into more of a low-and-slow roast, but all I saw indicated braise was the way to go.

                                                                                                                                                                    Looked in my CI 'bake,cover,braise' one pot meal cookbook for some pot-roast advice, and ended up tying the roast, which I think really helped it cook evenly, glad I took the minute to do that. skipped the lemon when I added the other veggies that were for eating (not flavoring), and reduced the pan liquids before pouring over the sliced meat, potatoes and carrots.
                                                                                                                                                                    Served with horsey creme fraiche, it was a hit - and lots of leftovers for a couple more meals:)

                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                      I *love* pot roast. :-) Glad it came out well!

                                                                                                                                                                2. Well, my reputation as a home cook may be about to go down the drain. This morning I decided I wanted some beef with tons of vegetables, and for me and my allergies, beef means grass fed organic. So I checked out my local purveryor and they had chuck roast on hand at a mere seven bucks a pound. Okay. I was hungry! So I needed beef, onions, garlic, baby red potatoes, carrots, parsnips, beets (preferably yellow, but they didn't have any so everying red was the only option), cabbage, grape tomatoes, and <sigh> I forgot the celery. Oh well, next time. Plus a little thyme, savory, oregano, salt and pepper. And don't forget the red wine.

                                                                                                                                                                  Obviously the pressure cooker would be a LOT faster than stove top or oven. But pressure cooking grass fed beef? Grass fed beef cooks a lot faster than grain fed beef, but maybe. So I checked the web. Found several recipes, including one that guaranteed that a pressure cooker pot roast with grass fed beef would result in the best pot roast ever! My god, what a liar! I will never ever again put grass fed beef in a pressure cooker unless I want rocks. It came out tough and dry. I guess the moral is, trust my instincts. I had doubts from the start, and I should have listened.

                                                                                                                                                                  But other than greatly harmed grass fed beef, the veggies and broth were delicious!

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: Caroline1

                                                                                                                                                                    Supper this evening was baked sweet potato, roasted mushrooms with garlic, and baked salmon seasoned with chili powder and italian seasoning, topped with a lemon-garlic-butter sauce.

                                                                                                                                                                    Firday (tomorrow) I'm leaving for DC for a conference and retruning Wednesday. I'm looking forward to the conference, but I will miss cooking for myself.

                                                                                                                                                                    1. re: bjosiah

                                                                                                                                                                      enjoy DC! lots of good eats here---hopefully enough to not make you miss your own cooking too much :)

                                                                                                                                                                    2. re: Caroline1

                                                                                                                                                                      oh sad. i had a similar disappointing meatmishap below.

                                                                                                                                                                    3. Having stared at 2 boneless beasts in the fridge for several days I finally remembered an old favorite- chicken cacciatore! Ours has large chunks of chicken breast, italian sausage, peppers, onions, mushrooms and a splash of wine vinegar in the tomatoes. Made enough for Saturday when some winter weather is finally coming. Tonight looks like tube steak and salad.

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        tubesteak = hot dog...is that right? i had to google it.

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          Yup. I call the 'good ones' tube steak and these were big old style all beef dogs with a natural casing. Even better topped with chili and cheddar cheese but I was going for some moderation.

                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                            sounds good to me!

                                                                                                                                                                      2. Pork chop, spuds, spring greens, apple sauce.

                                                                                                                                                                        And I've a bottle of apple juice chilling down (a blend of Cox and Bramley - so not too sharp)

                                                                                                                                                                        And there's cheese from our stop at farm shop on the home from Cumbria yesterday for "afters".

                                                                                                                                                                        Simples

                                                                                                                                                                        1. The girls were supposed to be coming over for pre-clubbing sushi and wine, but ice and snow + dancing heels and booze = broken ankles, most likely, so instead it's sweatpants, pizza and movies. I'm contemplating slacking off early and making some pizza dough... and definitely more kale chips!

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: gembellina

                                                                                                                                                                            Wait! You broke your ankle(s)??? Or some of your friends did?

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              nooooo they opted for non-ankle-breaking activities instead!

                                                                                                                                                                          2. *SOB* - OVERCOOKED STEAK! yep, the steak we babied in the fridge for 4 days - RUINED! well, not ruined, but i'd say a definite Medium to almost Medium Well. UGH. I'm not sure if i just mistakenly cooked it at a higher temp (450 instead of 400) or if the drying out process in the fridge just got rid of so much moisture that it needed less time to cook? i'll have to look that up. it also shrank quite a bit more when we cooked it than the one we did last week that we did not dry-age.

                                                                                                                                                                            However, tho the steak was overdone and a bit tough, the flavor was really really good. and it had no seasoning other than salt. it had a concentrated meatiness I've never had in a home-cooked steak. the crust was perfectly crunchy and fatty. I'll definitely do this again.

                                                                                                                                                                            on the side i made a shroom and spinach dish i found online, with a drizzle of TRUFFLE OIL. so much for subtlety on the sides. i used shitakes which for some reason tasted a little strange to me - a bit sweet, and i'm not sure if i remember them being that way before. I know they were nice and fresh, and my truffle oil wasn't stale either... so that dish was very good, but not stellar.

                                                                                                                                                                            the boy made his shoestrings, and i made a green salad with romaine, shallots and cukes, blue cheese dressing. (I don't know what is up with that last pic!)

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            7 Replies
                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              the perfect accoutrements for steak :-)

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                I *hate* when that happens. But it sure looks gorgeous and the saides do too! I hope there was wine...

                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                  sadly, no. i actually almost opened a bottle just before i took out the steak from the oven, but i was rather glad i hadn't after seeing the way the meat turned out.

                                                                                                                                                                                  There *were*, of course, a couple of tanqueray and tonics later on to help heal the pain.

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Oh, well then.... even better!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Enough of those T & Ts before dinner and that steak would have been perfectly medium rare!

                                                                                                                                                                                      Too bad about the steaks, but that meal looked seriously good. (I once spent a king's ransom for dry-aged steaks for some special occasion--I think it was last V-day--and cooked them as usual, and they were well-done and practically inedible.)

                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                    Maybe it was a global bad meat day? If your beef was grass fed, it requires lower temperatures than grain fed beef, but aside from that, the steak LOOKS delicious! And I'm happy to say that my pressure cooked beef does make great cold roast beef sandwiches. My favorite is buttered bread, thinly sliced roast beef, salt and freshly ground telecherry pepper. I could eat a dozen of them! (and get a tummy ache!)

                                                                                                                                                                                    1. re: Caroline1

                                                                                                                                                                                      ours wasn't grass fed - i haven't ventured into that field yet, but i want to....
                                                                                                                                                                                      your sandwiches sound WONDERFUL. i love buttered bread sandwiches.

                                                                                                                                                                                  3. For the BF tonight, I slow-cooked 4 chicken thighs (browned first) in a stew-like thing of onions, diced canned tomatoes, 3 chipotle chiles chopped, with their juice, raisins, cumin, garlic, granulated garlic, oregano, s&p, and a little brown sugar. this morning i threw in some green olives, for some saltiness. Also left him a pot of rice. that's his dinner. I'll be having dinner out, BECAUSE... I'M GOING TO SEE TONY BOURDAIN & ERIC RIPERT TONIGHT!!!!! OH LIIIIIIIIIIIIIIIIIIINDA........I'M GOING TO SEE OUR BOYFRIENDS TONIGHT!!

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      ::::::jealous::::: Have fun and say hi to "our boys" tonight. :-)

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        chicken dish sounds good!

                                                                                                                                                                                      2. Took out a small tub of beef stew from the freezer. I'll boil some potatoes and carrots to go alongside, and it's dinner.

                                                                                                                                                                                        We're expecting anywhere from 2-6" of snow overnight through tomorrow, I think (I was out for apps and drinks with two girlfriends last night, so I never saw the weather, but this is what WeatherMom reported via EMail this morning...I love my Mom! LOL) I've got a packed freezer and plenty of veggies, so I'll be staying in all weekend. Hopefully to be influenced to get my many Linda-Do tasks done. :-)

                                                                                                                                                                                        1. I made pad thai tonight, for the first time since completely screwing it up a few years ago. Used pork and tiny dried shrimp (for some reason my boyfriend is fine with these, in spite of his all-encompassing dislike of seafood) and extra-firm tofu for the protein, and made my own tamarind paste from dried whole tamarind (the only kind I could find). It turned out far better than I expected -- my boyfriend said it tasted "like it's from a really good restaurant". In any case, I'm rather pleased with myself tonight.

                                                                                                                                                                                          Next time, I think I'll up the tamarind 'cause I like my pad thai to be tangy and I might experiment with adding some crispy duck strips in place of the pork, as my favourite Thai place in Brooklyn used to.

                                                                                                                                                                                          4 Replies
                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                            Geez Banana: Color me impressed!

                                                                                                                                                                                            1. re: twodales

                                                                                                                                                                                              Thank you!

                                                                                                                                                                                              I've discovered that the secrets to making pad thai are using real tamarind (I couldn't find it last time and am not sure what I subbed -- some weak tamarind juice drink most likely) and doing all the prep work in advance (I'm not usually this mise-en-place-y, but there are so many components going into the pan in fairly quick succession, I would have over cooked everything if I was prepping while I was cooking).

                                                                                                                                                                                              Anyway, I will definitely be making this again!

                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                ooh i have tamarind paste at home and i haven't used it in forever! can you tell me what recipe you're following?

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  I used this recipe from templeofthai.com: http://www.templeofthai.com/recipes/p...

                                                                                                                                                                                                  Only I used a much higher concentration of tamarind paste in my tamarind water, and I used quite a bit more sauce than the recipe called for.

                                                                                                                                                                                          2. Dinner is going to be a sort of Mediterranean Meets Manchester affair.

                                                                                                                                                                                            We'll kick off with some supermarket salami, olives that herself brought back from Mallorca last summer and, similarly brought back, some "sea fennel". This is something which grows wild on the island. It grows similarly to samphire but with finer leaves and a different taste. Jan brought me a bag of it. You pickle the leaves in white wine vinegar. Excellent for cuttting through the fat of salami.

                                                                                                                                                                                            Then we're having pasta. On a expedition to the furthest reaches of the freezer, I discovered two very smalll portions of tomato sauce. One labelled "tomato & pepper", the other "spicy tomato". They'll be mixed together and go to coat some penne.

                                                                                                                                                                                            As a main course - simple roast chicken (skin lovingtly caressed with cold pressed extra virgin rapeseed oil and then sprinkled with dried herbes de Provence). Alongside, some honey roasted parsnips and steamed purple sprouting broccoli.

                                                                                                                                                                                            For "afters", cheese that we bought from a farm shop in Cumbria on our way home from the other night's Michelin starred dinner. We'll have that with celery and, if still peckish, some of herself's soda bread.

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              I love that you have an appetizer, pasta course and main course, Harters. And, of course, your "afters." :-) Both the pasta and main sounds wonderful! It's never wrong to have a roasted Herbes de Provence chicken.

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                Saturday dinner is the night we try and make an extra effort. It dates back many years to my drinking days. We've never really done "Sunday lunch", preferring to have the big meal in the evening. Of course, in those days, I would be heavily involved in alcohol which meant hangovers for work on Monday morning. So we switched to Saturday and hangovers on Sunday. FWIW, at the end of January, I clocked up 12 years since my last drink and last cigarette. And, yep, still really miss 'em both.

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Congratulations on the 12 years, Harters. Tough to do, so good on you.

                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    What Linda said!

                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      +3. Truly impressed that you gave up both at once.

                                                                                                                                                                                                2. I made a stand-by last night when I was alone for dinner: stir-fried sweet onions and bell peppers, standard Asian flavours like soy and fish sauces, ginger, garlic, sriracha, palm sugar.. and cashews.

                                                                                                                                                                                                  Tonight we have my youngest aunt's surprise 50th birthday party so will have to eat at, like, 5 (!) in order to drive there on time. I'm really out of ideas, especially since this week's flyers were uninspiring and these two little celery roots seem quickly to have grown soft and mouldy in the cupboard. I have beets that need to be used, but I'm at a loss otherwise.. will necessity indeed be the mother of invention? :)

                                                                                                                                                                                                  1. I've been craving lasagna, so although the BIG STORM of 4-6" of snow didn't happen (as in the flurries that stuck to the grass melted by 10am) I'm still making lasagna. I'll be cooking up some ground beef, along with a couple of sweet Italian sausages squoze out of their casings and some sliced mushrooms to mix in with the crushed tomato sauce. (I think I've got some roasted garlic in the freezer as well.)

                                                                                                                                                                                                    Some crusty dinner rolls, a salad with a quick vinaigrette, and whatever chocolate ice cream I have in the freezer, and it's all good.

                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      I wish I could get the man to eat mushrooms, I do so often crave them! (Might this mean I'm deficient in some trace mineral?) Your dinner sounds great, Linda, I so often overlook sweet sausages because spicy is my default tone. Hope you find the roasted garlic!

                                                                                                                                                                                                      1. re: megjp

                                                                                                                                                                                                        Try and tempt him with Nigella Lawson's mushroom "steak sandwich".

                                                                                                                                                                                                        http://www.food.com/recipe/nigella-la...

                                                                                                                                                                                                        Easily adapted to the "mushroom burger" (which is what I prefer). Cook the mushrooms as suggested. Put on bun with whatever you'd usually put on a meat burger. Eat.

                                                                                                                                                                                                        Make sure that you start with big portobello or field mushrooms so they remain "meaty".

                                                                                                                                                                                                        If you can find a video of her doing her pouty, moany set while making it, then it's possible that may tempt him to it even more.

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          HA! We have both remarked on her .. demonstrative cooking. :)

                                                                                                                                                                                                        2. re: megjp

                                                                                                                                                                                                          Mushrooms are a tough one...both on taste and texture. I've known some who don't mind the taste but detest the texture.

                                                                                                                                                                                                        3. re: LindaWhit

                                                                                                                                                                                                          I would so love me some lasagne tonight--but it's a little late to entertain that possibility. (Why didn't I do some prep and planning on the weekend? Dang.)

                                                                                                                                                                                                        4. I bought a little package of dried Asian chilies yesterday to use in my pad thai, only to find that they had started to mould. Even though they only cost $1 and I assume the mould was due to improper storage conditions, it made me worry that the 3 pounds of beautiful New Mexico chilies I bought in Santa Fe over the holidays could meet a similar fate if I don't do something with them soon.

                                                                                                                                                                                                          So tonight will be carne adovada with pork. On the side, rice and "clay pot frijoles" (made in a regular casserole dish as a clay bean pot is, sadly, not amongst my collection of bakeware items).

                                                                                                                                                                                                          And I will be seeding, toasting and grinding a large number of chilies, and putting the resulting powder in the freezer. I'll probably keep a pound or so of the peppers whole, though. And I may grind some of them more coarsely into chili flakes. And I might make some chili sauce to freeze as well. We'll see.

                                                                                                                                                                                                          1. Last night we treated ourselves to aged ribeyes, a final purchase at my old grocery store, which I will sorely miss. They have a great meat counter and really good fresh crab, in season. Oh well, onward and upward.

                                                                                                                                                                                                            I roasted sweet potatoe circles with arbol and olive oil, sauteed mushrooms and aggresively roasted up some languishing brussels and broccoli florets. They got nice and crispy, with just enough oil and salt. See's candy for dessert.

                                                                                                                                                                                                            Tonight is up in the air a bit. Still trying to unpack the pantry properly (who knew the kitchen would take me all week to put together. My ocd must be kicking in...) and the better half isn't feeling so great.

                                                                                                                                                                                                            Chicken soup or chicken and rice are both possible, although I've been wanting tuna casserole all week too. Not so exciting, but the white chocolate-coconut cookies from Donna Hay should make the evening more interesting.
                                                                                                                                                                                                            eta: a request has been made, for shake n bake. I laughingly packed up a box at the boyfriends house last month, so I will unearth and use it on chicken quarters. Acorn squash and steamed spinach with butter will round out this plain, comfort meal.
                                                                                                                                                                                                            I'm a little concerned I may have lost my taste for boxed SnB. I think my mother told me it's not the same as what we grew up on, and she's since started making her own version. At least it will be one last thing I'll need to fit into the pantry.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                                              we loved the shake n bake. So much so that I'll be calling my Mother soon for her homemade version.
                                                                                                                                                                                                              It was salty and comforting and the most wonderful shade of orange. Made me wish I'd made tator tots and frozen peas or corn to go with :).

                                                                                                                                                                                                              The ingredient list scares me a bit, but I was surprised msg wasn't in there...I don't need any more hydrogenated oil in my system though. I get enough from the See's.

                                                                                                                                                                                                            2. Tonight was leftover turkey paprikas (it was eat or lose it at this point) ladled over fauxtatoes: 1 c. rutabaga, 2 c. cauliflower florets, steamed until tender and blended/mashed with 1 tbsp. yogurt and 2 tsp. margarine. Lots of pepper.

                                                                                                                                                                                                              They 'tates were surprisingly good.

                                                                                                                                                                                                              1. This is going to be one of those "love it or hate it" dinners. And, so far, I'm not leaning one way or the other.

                                                                                                                                                                                                                So, risotto is made in the usual way - but using pearl barley. When it's just about cooked, in goes a tablespoon of tapenade, broccoli (cut into small florets) and peas. Cooks for a couple of minutes more, then a handful of rocket is stirred in to just wilt down.

                                                                                                                                                                                                                You see - you're not holding your breath that it'll be a keeper either, are you?

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  Hmm...it *sounds* interesting, and I like the idea of the broccoli and peas added to the pearl barley risotto. I'm just not a fan of tapenade. So - please report back.

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    i am a fan of tapenade, and i'm still.... uncertain..... of that combo.... yes, please let us know!

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      It was very underwhelming. The tapenade added nothing of significance to the taste and just turned the risotto into an sort of unappealing sludgy grey colour.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        Barley has that look of rained-on smutty week-old snow to begin with.

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          Yeah, it may look like baby poop, but my barley "risotto" turned out pretty damn tasty!

                                                                                                                                                                                                                    2. Last night was my creamy chicken marsala. I seared chicken breasts in my stainless steel frying pan, then placed them in the oven with sliced mozzarella on top to finish while I made sauce. Sauce was sauteed sliced cremini mushrooms in butter with some diced shallots. Once the shrooms were done I added minced garlic. Deglazed with the Marsala and added heavy cream. To go with, I made up some mini penne' pasta which got "sauced" as well. There was also some fresh steamed Cauliflower with cheddar cheese sauce.

                                                                                                                                                                                                                      Tonight will be my version of pigs in a blanket - and no, we're not talking hot dogs or little smokies! Round steak, pounded thin and cut into strips the width of bacon. Then some thick smoky bacon (cut in half) is placed on the strips and then rolled up in the beef and secured with tooth picks. These will then be seared and then cooked in my pot for about 2 hours. Near the end, I'll add baby carrots and quartered potatoes. A rich brown gravy will accompany these little piggies. Add some rolls and a small salad and we're good to go.

                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                        Oh, yes. I'm keeping the pigs in blanket idea!

                                                                                                                                                                                                                        Sounds quite similar to an old-fashioned British dish called "beef olives" (although there are no olives). Thin slices of beef are wrapped around a stuffing, secured with the tooth picks and then braised in a rich oniony gravy. Used to be realy popular but it fell out of favour, even with us (although we did cook it about a year ago).

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          and quite similar to German beef roulade, although the pickles are missing :)

                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                            That sounds good too! Dill pickles? Would love that.

                                                                                                                                                                                                                          2. re: Harters

                                                                                                                                                                                                                            Your beef olives sound good too! The pigs in blankets I remember my mom and grandmother (and even my grandfather) making. So they have been made this way in my family forever.

                                                                                                                                                                                                                          3. re: boyzoma

                                                                                                                                                                                                                            boyz, your creamy chicken marsala sounds wonderful!

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              It turned out great. Those cremini's just added that extra texture that I love (but then again, I love mushrooms of any kind with almost anything).

                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                Creminis are usually my "standard" mushrooms. I go into *major* DISLIKE in the stupidmarket if all I can get is the white mushrooms.

                                                                                                                                                                                                                            2. re: boyzoma

                                                                                                                                                                                                                              That marsala sounds so good I want to make it soon. It has that Saturday night with a bottle of wine vibe. And you reminded me that I bought a cauliflower at the farm stand yesterday...

                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                That chicken sounds heavenly.

                                                                                                                                                                                                                              2. I did make the cashew-chicken chili from the crazy chili thread last night, with a few changes (natch), but haven't tasted it and won't eat it until tonight -- we were more rushed than expected to get to a birthday party. I have relatively high hopes based on the smell, though pizza is only a call away as a safety net. :)

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                                                  I didn't like the chili the next day when I tried to have it for dinner on Sunday, but I think that may have been more related to suddenly-fickle tastebuds than anything -- because I quite enjoyed it for lunch yesterday. Oh, me..

                                                                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                                                                    ) :

                                                                                                                                                                                                                                2. The boy gets back tonight from seeing his daughter tonight, but just for a day or two before we both head back, His grandmother passed away while he was in town (who hates cancer *raises hand*), and I know he'll be exhausted inside and out when he gets in tonight. I'm making curry, massaman curry paste, coconut milk, chile-garlic paste,onion, green pepper, baked tofu, chopped hard-boiled egg, cilantro, and egg noodles. The tofu will be marinated and baked in a mixture of sesame oil, garlic, and ginger. He loves curry and noodles, and I think he'll eat quite a lot of it.

                                                                                                                                                                                                                                  The next two days are going to be busy, so I'll need something in the fridge, and have settled on black bean chili. The state of my pantry decided that, actually, but that's okay. I'll only have the one onion and the one green pepper left after I make the curry, so I might add a small amount of those tiny brown lentils I love, to add texture. My own paltry sofrito will be helped along by an *excellent* sofrito that was given to us by one of the boy's employees. I might even skip adding beer to the base (though it's an ale that has a cocoa finish, which would be perfect in chili, since I usually add a tiny bit of cocoa anyway--it goes so well with ancho powder). I have the makings for cornbread, and we have sour cream and cilantro. I wish I had limes, as both dishes would benefit, but I've been forgetting to buy them for a month running. But I have aleppo pepper, to use in everything.

                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                                                                                    so sorry to hear about the boy's grandma... very sad stuff. your meals sound heartwarming and a sweet welcome home.

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Thanks, MC. She was a wonderful woman, and I'm very lucky to be able to be a part of her amazing family. The bread machine that I have was hers, and she seemed to really like knowing that I was making bread for her grandson with it--and that he loved the bread. I've always teased him that he was her favorite. She liked that I loved cooking, probably because she knew so well how much he loves eating.

                                                                                                                                                                                                                                    2. re: onceadaylily

                                                                                                                                                                                                                                      Sorry to hear of your loss, OadL. Your curry sounds delicious, and very comforting.

                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                        Thanks, rabaja. I've never used boiled eggs in curry before, but it just kind of popped into my head as a natural-seeming component. I googled it, and, yes, apparently it is a thing.

                                                                                                                                                                                                                                        Your tomato sauce sounds below sounds really good. I'll have to try an orange peel the next time I'm putting olives in my sauce.

                                                                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                                                                          Eggs vindaloo are a standard Indian dish.

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            So I saw--and he might well know. His knowledge of Indian cuisine is far greater than mine, and he eats it fairly often. I always fixated on the goat stew at our local place.

                                                                                                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                                                                                                        So sorry about his grandmother, oadl. Your meals sound filling and comforting - just what he and you will need.

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Thanks, Linda. I'm already anticipating that he needs a hot plate, his favorite blanket, and me next to him while he watches his DVR'd 'American Pickers' and 'American Restoration' (or whatever it's called). And I won't ask to watch something else. Or to talk about his feelings. I'm just handing him some noodles and the remote.

                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                            Sounds like a terrific plan, oadl, and so sorry for the loss of his grandmother.

                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                              I *love* American Pickers! I hope he's doing a smidge better today.

                                                                                                                                                                                                                                          2. re: onceadaylily

                                                                                                                                                                                                                                            Sorry for your loss, oadl, but those do sound like comforting meals.

                                                                                                                                                                                                                                          3. Yesterday I made a strata (baked this am) for a meet and greet event after church. It's a fussy job but always gets good reviews. We had leftover chicken cacciatore for dinner last night. Piled all the leftover pasta, spinach and chicken in a casserole and added some good fontina and nuked it for 10 minutes. It was even better in it's rerun stage than when it debuted on Thursday. Tonight I'm revisiting the Shepards Pie with curried meat (actually a Cottage Pie because it's made with beef not lamb) from The Essential New York Times Cookbook. Total comfort food (the peas get mixed in with the potatoes) that will be eaten out of a wide bowl with a big spoon sitting on the couch in front of a fire. I found some ice cream bon bons buried in the fridge for dessert.

                                                                                                                                                                                                                                            1. I have four small sea bass filets lurking in the freezer. I am trying to break out of our tuna in shitake dressing rut, and have been looking for some inspiring ways to cook these fellas up. -In a way the other half will appreciate.
                                                                                                                                                                                                                                              I think I want to use some of my saffron stash, as I've had it at least two years now. Olives seem natural, even though some people around here don't like them. They are the oily Moroocan ones, maybe he will be swayed...
                                                                                                                                                                                                                                              I have homemade tomato sauce, some shallots and not much else.
                                                                                                                                                                                                                                              I'd like to do a corn, tomato, cilantro relish to serve the fish over, but just can't force myself to do so in February. Sounds good though, doesn't it?
                                                                                                                                                                                                                                              Maybe a hearty tomato sauce with dried orange peel, olives and red onion, with some fregola and spinach underneath.

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                                                < Olives seem natural, even though some people around here don't like them. They are the oily Moroocan ones, maybe he will be swayed...>

                                                                                                                                                                                                                                                I think Castelvetrano olives--the big, bright green, buttery ones that almost taste of firm, salted avocado, are the ultimate gateway olive. Oil-cured olives can sometimes be too intense for non-olive lovers (or maybe that's just me). In any case, that sounds like a delicious meal!

                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                  i love those little bitterish oil cured ones - and what a great match with the saffron - AND your sauce with the dried orange peel. very Medi.

                                                                                                                                                                                                                                                  i also love the castelvetranos.

                                                                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                                                                    The oily Moroccan ones are my favorites.

                                                                                                                                                                                                                                                  2. Eh. Tonight's a bit of a mess.... we were just gonna snack on little things because of a band practice scheduled tonight. Well, the drummer cancelled mid afternoon, haven't heard back from the bassist, and thus ended up picking up zilch at the store. I absolutely hate winging it, but that may be WFD -- wings or some other crap from take-out.

                                                                                                                                                                                                                                                    Still not sure whether there will be band practice or dinner. Blurgh.

                                                                                                                                                                                                                                                    1. I have meatballs, and was going to make a Swedish meatball dish for dinner tonight to serve over egg noodles, but inspired by Harters, I'm going to jury-rig a pearl barley risotto of sorts. I've sauteed some minced onion and garlic, then added the pearl barley to "toast" it, and then I've started adding some beef stock, water, to which I'll add some dried thyme near the end.

                                                                                                                                                                                                                                                      And instead of Parm cheese, I'll swirl in some sour cream to finish it.

                                                                                                                                                                                                                                                      The meatballs will put on top (no, I didn't make them...they're frozen turkey meatballs heated/cooked in the convection oven) and steamed and buttered green beans alongside. Yeah, the green beans don't "go", but I had them and they needed to be used, so that's that. :-)

                                                                                                                                                                                                                                                      The Grammys will be on the tube, first to watch the opening act of Bruce Springsteen, but also to watch the tribute to Whitney Houston from Jennifer Hudson. If anyone can do it justice, Jennifer Hudson can.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        LindaW, I too am focused a bit on the tv tonight. Your meatballs on pearl barley sounds great. I need to buy some of that next time at the PCC natural market and give it a go.

                                                                                                                                                                                                                                                        So sad about Whitney Houston, and I am going to DVR Jennifer to hear her sing that tribute, ahem, while I am busy with zombies as she is being taped. Forgive me, please. :)

                                                                                                                                                                                                                                                      2. Well, tonight was going to be going to a friends, but she is sick, and now I am totally sidetracked by the marathon 'The Walking Dead' - with NEW EPISODE tonight on AMC....

                                                                                                                                                                                                                                                        looks like leftover pot roast redone as a sliced beef hot sandwich, masquerading as a french dip with some nice chopped salad on the side with garbonzo's, blue cheese, tomato, avo, cukes and a little shaved cauliflower and toasted nuts.

                                                                                                                                                                                                                                                        I can't believe I can eat so heartily while watching zombies getting their heads bashed in.... and I don't like horror movies usually. What is up with this show that has me hooked?

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          that sounds like a delicious re-purpose of leftover pot roast.

                                                                                                                                                                                                                                                        2. Last night was our annual Mardi Gras party. For the past seven years, I've done a traditional Louisiana menu, but this year I decided to be a little more creative. So dinner was deviled crab cakes with Sriracha remoulade, bacon and cheddar hush puppies with chipotle aioli, turducken meatballs, crawfish etouffee, chicken and sausage gumbo and of course the King Cake. Tonight the gumbo makes its return to the stage, though after 4 hours of Carnivale last night, I think we're using the small bowls tonight.

                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            Oh.
                                                                                                                                                                                                                                                            My.
                                                                                                                                                                                                                                                            That.
                                                                                                                                                                                                                                                            Sounds.
                                                                                                                                                                                                                                                            Like.
                                                                                                                                                                                                                                                            HEAVEN.

                                                                                                                                                                                                                                                            I love crawfish etoufée...will have to check WF for frozen crawfish tails as they have them so infrequently.

                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                              JM,
                                                                                                                                                                                                                                                              Well done!

                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                YUM to everything...details on the turducken meatballs please :-)

                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                  The turducken meatballs were a total experiment. I took a pound of ground turkey and added a half pound of hand-ground duck and another of hand-ground chicken. I bound the mixture with stale bread soaked in milk and eggs and seasoned with garlic, parsley, ground fennel, nutmeg, parmesan, plenty of black pepper and chili flakes. The sauce was a quick assemblage of whole plum tomatoes cooked with celery and onions and Creole seasoning. The final product was a little too sour, but I was able to neutralize the acid by adding a few pinches of baking soda.

                                                                                                                                                                                                                                                                  Overall the turducken was a hit; it was the first dish to go and had people still chatting about it well into the night. Everyone liked the fennel notes with the duck, but I thought the meatballs were somewhat dry and a little too chickeny. Next time I would try altering the ratios to 1 lb. each of duck and turkey and just a bit of chicken thigh for something a little more robust.

                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                    What a fine idea JungMann! I just may have to steal Turducken meatballs for a holiday event. Once had a bf make Turduken, and I was not all that fond... but being able to manage the balance in a meatball could make the combo be just great.
                                                                                                                                                                                                                                                                    Your party sounds like great fun.

                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                      I've only had turducken once but thought it was really good if not rich with three meats & two stuffings in between but really like the idea of your meatballs. I've got a turkey & a duck in the freezer; I'm planning on doing something with the turkey this week, so thinking about cutting some off to grind for meatballs. Do you suggest dark meat or a mixture? I'll put it aside for when I decide to break out the duck then add to the turkey & throw in some chicken to make the meatballs. Did you make layers of each meat & form into balls or did you just mix up everything first?

                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                        Turducken does seem rather rich, which was an argument to downsize it for this cocktail party. Instead of corn bread stuffing, I think they'd still be great on top of goat cheese grits with sage.

                                                                                                                                                                                                                                                                        If you have a whole duck and turkey, you could get a good rolled roast if you bone out the breasts. If you want to do meatballs, though, I would rely on dark meat. Using lean turkey and chicken breast was a bad move on my part. You could layer the meats if you were doing meatloaf, but I think for the meatballs it's easier to just mix everything together.

                                                                                                                                                                                                                                                                  2. re: JungMann

                                                                                                                                                                                                                                                                    Very impressive--and much more creative than most of the MG parties I attend.

                                                                                                                                                                                                                                                                  3. Last night i was in the mood for some dicing and fixing, and we have more ham to get through than you can shake the proverbial stick at, so I made the Paul P's Louisiana Kitchen poor man's jambalaya which is a keeper from way back. It makes a pirogue-load (8 appetizer or 4 main-course servings? yeah right) so we'll be seeing it again this week and then the rest will be portioned into dinners for the Beast on the nights he's been out teaching. Resurrected a cabbage from the depths of the crisper, sliced it thinly, and tarted it up with slivered green onions, a serrano, some cilantro, oilve oil and Sherry vinegar for a slaw. Quite good but not as good as the pistachio cake with sour cherries himself devised for dessert.
                                                                                                                                                                                                                                                                    Tonight is a roast turkey breast with Marcella's artichoke and potato gratin, cranberry sauce perked up with some temple orange rind, and arugula salad. The artichokes were 5 for a buck...in NYC!!! (Astoria.) They're a bit frost-damaged but sweet as the proverbial nuts.

                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                      <not as good as the pistachio cake with sour cherries himself devised for dessert.>

                                                                                                                                                                                                                                                                      you are speaking my language, miss buttertart. details/recipe, por favor!!

                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        It was a flop, actually -- I substituted 11 oz of pistachio paste for 1 stick of butter and the almond paste in this cake: http://events.nytimes.com/recipes/801...
                                                                                                                                                                                                                                                                        Also used buttermilk instead of sour cream, reduced the sugar by 1/2 c, and jammed the recipe into 2 small Bundt pans. Whatever it was (the baking soda and the more acidic buttermilk? the nut paste rather than the butter? a concatenation of all the changes I made?) the batter erupted in the oven. I took some out and baked it in a mini springform and an ovenproof coffee cup. Tthe cakes KEPT ERUPTING and took ages to bake. I didn't have much hope for this mess, but it tastes really quite good. The sour cherries (frozen last year) were his inspiration as a topping, gorgeous together.

                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                          buttertart, I am fascinated by the idea of an ERUPTING cake? What more can you describe for us about what was going on... pistachio volcano? was it bubbling up like it wanted to come up out of the pan? Please to elaborate...

                                                                                                                                                                                                                                                                          This is why I rarely bake. Last major effort was buche de noel which was flat, too sweet, and boring. Sigh.

                                                                                                                                                                                                                                                                          I admire your intrepidness in diverting from the recipe, which I do too. And find myself in trouble as often as not.

                                                                                                                                                                                                                                                                          Tho, last night I did make chocolate cupcakes (from a darn mix!), filled with frozen cherries - 1 each - and frozen for topping tomorrow with a good homemade dark choc. buttercream for Vday dessert. Red sugar sprinkles on top (very sexy on chocolate frosting I have found), will make for a little package of yum for tomorrow.

                                                                                                                                                                                                                                                                          I wish I had been ambitious enough to make a pistachio cake!

                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                            but a tasty volcano, yes?

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              Yep! The people who got the mini cakes loved them (I didn't mention the "issues").
                                                                                                                                                                                                                                                                              gingershelley, the batter rose and rose and spilled over the pans and all over the oven and did it again a couple of times after I had extracted part from the pans and put it in the smaller receptacles. I skooged up the softer drips and stuck them back in the pans.

                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                Yikes... a truly ACTIVE eruption. Hope you have a 'clean' cycle on your oven:)

                                                                                                                                                                                                                                                                      2. Roast chicken.
                                                                                                                                                                                                                                                                        The recipe was inspired by Jacques Pepin's new cookbook. Mashed potatoes: riced, heavy on the cream and butter; and chive carrots were on the side. Pan drippings, less the fat, was the gravy. House red to wash it all down. Angels and Demons is on the panel, not so much for the thin story line but because it was filmed in neighborhoods Deb and I know quite well.
                                                                                                                                                                                                                                                                        Back to Rome next month.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                          It was a fine meal.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                        2. let's see, where was i.... Wed. night i made a picadillo for the oldster, except for the olives because he doesn't like them in his food. Thurs. was the steak debacle (let's never speak of it again). Friday i'd left the BF with a slow-cooked chipotle chicken stew thing, which he loved. i was out (seeing the TB/ER show - posted here if you're interested: http://chowhound.chow.com/topics/833280 ). Sat., out again with friends.

                                                                                                                                                                                                                                                                          which brings us to today. I finally made Inaplasticcup's Miso Glazed Salmon and it was really yummy and super simple. I made it with the xiaoxing wine instead of the pinot grigio or chardonnay, which to me gave it a good booziness that stood up to the strong taste of salmon. the sauce was on the sweetish side - again, a very nice foil to the salmon. that was sort of our "starter" (the boy, who of all the fishes he dislikes, hates salmon the worst, even deemed it "not bad!"), as he had planned on making meatloaf for dinner, which he did. So I ate most of the salmon, then an hour or so later, a small heel of his meatloaf, which he sweetened up with a bit of hoisin in the meat mix, salad and a slice of toasted ciabatta. better get to the gym tonight, as i keep threatening.

                                                                                                                                                                                                                                                                          that last pic there is my penance lunch for tomorrow - cold tofu salad marinating in ponzu, garlic and scallions. i'll just add some sliced cucumber and sprinkle with togarashi. can't wait.

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            Penance? My kind of religion you have, mc.

                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                              thx! it was good, but the raw minced garlic was a bad idea for a work lunch....

                                                                                                                                                                                                                                                                          2. Recap of the last couple of days...Friday, oven BBQ chicken parts (breasts, thigh, legs) leftover rice with peas & carrots from earlier in the week & corn, also from earlier. Yesterday, beef & bacon sausage sandwiches with mustard & a side of jalapeno potato chips for myself, the bf ate out.

                                                                                                                                                                                                                                                                            Tonight's dinner was beef liver with onions & gravy, mashed potatoes and green beans cooked with bacon for the bf. I had two spicy Jamaican beef patties, wasn't feeling liver tonight & didn't want to mess with making something separate. I did have cherry vanilla ice cream for dessert though...

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                                                              I haven't thought about cherry vanilla ice cream for a million years. Could go for some right now!

                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                Growing up. cherry vanilla was the only kind of ice cream my dad bought if he was sent for ice cream. I didn't absolutely love it then but back then the ice cream was vanilla with whole cherry halves in it; don't remember the brand but it tasted like cherries. I bought Turkey Hill brand; the ice cream is pinkish-purpleish and chopped cherries, not bad, but not at all what I remember cherry vanilla to taste like.

                                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                                  The one I remember is the first kind. We often had it at home too (ice cream was what we girls got for a treat after my dad watched his sacrosanct Hockey Night in Canada Saturday night games. Go Leafs!

                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                    me too. i don't care much about ice cream except at certain rare times, certain flavors, and you've woken the sleeping dragon... i want cherry vanilla now.

                                                                                                                                                                                                                                                                            2. Brown gloop to the rescue again. One pack marked "Moroccan meatballs", another marked "Sausages in spicy sauce". We'll perhaps arm wrestle for who gets which

                                                                                                                                                                                                                                                                              With rice.

                                                                                                                                                                                                                                                                              Lemon sorbet and/or cheese for afters.

                                                                                                                                                                                                                                                                              1. Ended up getting Indian take-out for dinner after band practice last night. Yumboski, but somehow, Indian food always makes me feel like I've had a basketball for dinner. And not in a good way - if there ever is one '-)

                                                                                                                                                                                                                                                                                Tonight, I was hoping to make a lovely salmon dish I've adopted from our Chinese buddy -- salmon filets get marinated with some garlic black bean sauce, then laid on top of layers of green scallions in a bowl. Cover with a mix of soy sauce, oyster sauce, fresh minced ginger and the whites of the scallion tops sliced thinly. Nuke for 4-6 minutes, depending on thickness of filets.

                                                                                                                                                                                                                                                                                While salmon is nuking, heat up a couple tbsps of peanut oil until just before smoking. Splash over salmon to give it a velvety lusciousness (this is called flashing, apparently. No need to get your boobs out, tho).

                                                                                                                                                                                                                                                                                It is such a great combo of flavors -- the sweetness & richness of the salmon, the salt & tang of the sauce, the bite of the ginger... and those scallions on the bottom are like an extra veggie dish. >swoon<

                                                                                                                                                                                                                                                                                BUT... well, my man's decided to make dinner tonight (the only restrictions I gave are low-carb, so we'll see what he comes up with). Also, he's not a fan of salmon. What IS it with the men in our lives and their dislike of one of the tastiest fish in the world?

                                                                                                                                                                                                                                                                                14 Replies
                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  Herself & I regularly have gender role reversal when it comes to food. Salmon must a case in point. She doesnt really like it. I do.

                                                                                                                                                                                                                                                                                  On the related subject, we were in a restaurant a couple of years back. I'd had a salad starter (can't recall what she had). Mains were a steak and a fish. Waiter looks at me and says "Are you having the girly main as well". And I was. Place shut not long after. HAH!

                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                    That's a funny story. I actually never thought of salmon as a girlie dish... maybe b/c it's sooo meaty.

                                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                                    We also had Indian take-out last night, and I concur on both points--yummy and super-filling. I felt like I was lying on that basketball as I tried to fall asleep last night.

                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                      I really don't know what it is... the ghee? I really rarely overeat anymore, but with Indian, it seems even a 'normal' portion just makes me uncomfortable afterwards. Which is a bummer, cuz I loves me some spicy, hot Indian food.

                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        Make it! You can do it with almost no oil.

                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                          I keep telling myself the same thing, but so many of my favorite recipes just don't seem to taste right when I try to make them lowfat. Some dry curries can be made healthier, but when I try to make wet curries without the necessary oil, they end up tasting hollow to me. This is homecooking for me, some of my father's best recipes brought over when he came to America, so perhaps I'm biased. But as someone who Lebanesed the heck out of my uncle's etouffee with a Cajun spice blend prominently featuring sumac and Aleppo pepper, I don't know that I'm the sentimental type.

                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            As (male) doctors say, better dispareunia than no pareunia, and better lowfat Indian food than none!

                                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                                      "this is called flashing, apparently. No need to get your boobs out, tho"
                                                                                                                                                                                                                                                                                      Unless you're over here. I still have about 70 beads straight up from New Orleans ready to go!

                                                                                                                                                                                                                                                                                      In all seriousness I felt the need for something lighter after last night's debauchery (I ended up having two slices of cherry pie for dessert, mainly because it was the first time I'd ever had cherry pie and I was shocked I didn't hate it). I picked up a pink snapper at the Japanese grocer and I did to it what I do to all fish whenever I don't know how to cook it. I stuffed it with cilantros, scallions and chili and steamed it. I poured dark and light soy over it, drizzled it with sesame oil and then let it flash me in a hot canola shower. I really do need to expand my fish repertoire, but it's hard to branch out when you've got something so simple yet extravagant tasting to fall back on.

                                                                                                                                                                                                                                                                                      The scallion ginger noodles made their reprise and I can't help but feel like they're missing something. They taste pleasant enough, but greasy. To my palate we need some acid and something sweet so I'm thinking maybe sambal or sherry vinegar for tomorrow's leftovers.

                                                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                                                        I'm seriously shocked you had never had cherry pie!

                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                          I have a very strong aversion to cooked fruit. The idea of chunky, sugary mush is unappealing to me. It was a very pleasant surprise to find that real cherry pie was not at all like the fried pies I knew (and hated) growing up.

                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            wow, i'm a bit amazed too.... have you had and disliked other fruit pies? peach is one of my absolute favorites .... apple can be good, and nothing like fried apple pies at McDonald's, if that was your point of reference . . . boysenberry pie... and i am not even a sweets person....

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              I may have had a bite of apple or blueberry pie at a diner here and there, but nothing I remember. What I do remember vividly, however, were the tooth-achingly sweet Hostess fried pies filled with fruit gloop that my father packed in our lunches as kids. Mostly apple and berries. I remember lots of mealy apple pies that I have eaten to be polite. Other than that, I think I was always too scarred to venture far into eating cooked fruit. I think I was in my teens when I finally stopped picking the raisins out of picadillo before I would eat it.

                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                Hostess is pie in name only, my man...if you'd beenraised by my mother you'd know the true glory of pie. Peach is wonderful.

                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                  What bt said - Hostess fruit pies aren't real pies. A true apple pie packed with freshly picked tart apples is truly a thing to behold. And taste.

                                                                                                                                                                                                                                                                                      2. Alea iacta est -- my man's making beef Bourguignon, and I can't do anything about it :-)

                                                                                                                                                                                                                                                                                        Better get my brains off of fish for today....

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                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                          Poor you, linguafood . . .

                                                                                                                                                                                                                                                                                          If I ever utter the words "my man's making beef Bourguignon," I will definitely have a new man.

                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                            Hahaha. I just wasn't feeling it today, so in the end, we ended up with cheeburgerz :-D

                                                                                                                                                                                                                                                                                        2. Saturday was chicken rendang with potatoes and mustard greens and some homemade flatbread. Excellent comfort food on a very cold day! Sunday was AMFT's go-to beef danube which just didn't quite cut it after all of the flavor and spice the night before. Tonight is TBD, but I'm thinking of something involving chicken thighs and Dunlop (leaning towards something out of RCC).

                                                                                                                                                                                                                                                                                          1. Lazy Monday : some sauteed spinach, and pasta with some of my dad's homemade sauce that my mom thoughtfully brought to the get-together we all attended over the weekend. Frankly, I can't wait; the man went to chef school for a while, and he makes a mean sauce. (Also a truly delightful chilled tomato-dill soup.. but that season is 7 months from now. :)

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                                                                                                                                                                                                                                                                                            1. re: megjp

                                                                                                                                                                                                                                                                                              lazy Monday here too; frozen TJ's shrimp Goyza with spicy homemade dipping sauce. Solo tonight so just the thing as I prep for tomorrow.

                                                                                                                                                                                                                                                                                              I am bringing the brandied chicken liver mousse with apple that is my staple for a snack while cooking. Then I am on deck to make seared scallops with - I think now- an orange-thyme glaze over a scant lentil salad with orange bits, shallots, and perhaps some finely minced kale sauteed into that.

                                                                                                                                                                                                                                                                                              The Frenchman is on deck for Vday main with his lamb chops and potato gratin...

                                                                                                                                                                                                                                                                                              The little chocolate-cherry cupcakes will be dessert. Expecting a nice dinner together.

                                                                                                                                                                                                                                                                                              Happy prepping for V-day everyone!

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                That's going to be an excellent meal tomorrow, I daresay...

                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                  if i didn't adore my boyfriend soooooooooooooooooooo much, i'd be jealous of your frenchman, your lamb chops, and your gratin, in that order. have a fabulous night!

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Thank you MC, I am sure you two will have a lovely evening and meal together too:)

                                                                                                                                                                                                                                                                                                    I must say, that gratin is fighting for top place in the 'best thing I ever ate' category.. I have tried to make it myself, and have only had it turn right on my watch once. I don't know what he does that is the magic, but BEST POTATO DISH EVER; and nothing but yukon golds, a little milk, cream, s&p, and a garlic clove rubbed on the dish. Sigh....

                                                                                                                                                                                                                                                                                              2. I made sauce a few days ago and got interrupted by free tickets to the NHRA Winternationals so I must make lasagna tonight. It's cold and blustery and a little rainy out so it's really a great meal for tonight. It'll be stuffed full of spinach and mushrooms. Yum!

                                                                                                                                                                                                                                                                                                1. Tonight was a roasted chicken (somehow not fully thawed after 3 days in the fridge) that took forever, seasoned with lemon and pepper, a salad of mixed greens, cabbage, green onion, cucumber, and parm. regg. shavings with sherry vinegar and olive oil, and some steamed brussel sprouts finished in the oven with a little pancetta, caramelized onion, and oven-dried tomatoes.

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                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    That's when a lukewarm water bath is necessary Christina - to get that last bit of iciness outta the birdie! The brussels sprouts sounds wonderful with the pancetta, caramelized onion and dried tomatoes!

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      I'll have to remember that next time my birdie's even slightly chilly. When it was finally ready, it was very moist and delicious (we ended up finishing it at 250F while we went out to grocery shop this evening).

                                                                                                                                                                                                                                                                                                      Personally, though, the salad was the highlight for me. I'm a weirdo.

                                                                                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                      Oh, those sprouts sound great!

                                                                                                                                                                                                                                                                                                    3. Happy V Day, tomorrow, everyone!

                                                                                                                                                                                                                                                                                                       
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                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        :) Heart to you and yours too MC, and all Chowhounds on What's for Dinner. Nice valentine heart.

                                                                                                                                                                                                                                                                                                        Have a great loving meal manyana to you all,, and am sure the board will be pretty silent after 6 on the West Coast tomorrow (as well for East coast 6pm time, n central, when we all get down to love and eating:)).

                                                                                                                                                                                                                                                                                                      2. Meatloaf sandwiches. Jack cheese, kewpie mayo, french's mustard, lettuce and shallots on toasted ciabatta for mine, and his was "deconstructed" - meaning he tricked me and just ate a couple of slices of toasted ciabatta with his meatloaf and had some salad with blue cheese dressing.

                                                                                                                                                                                                                                                                                                        ETA: i don't know why that bacon heart is now following all my posts!!

                                                                                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                          It has a crush on you. It's nice when love is requited, isn't it?

                                                                                                                                                                                                                                                                                                          Meatloaf sandwiches are heaven.

                                                                                                                                                                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                                                                                                                                                                            aw, that's sweet! i'm completely requiting it back.

                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                            yum!

                                                                                                                                                                                                                                                                                                          3. Husband is traveling so I made Roasted Mushroom Risotto.

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                                            1. re: letsindulge

                                                                                                                                                                                                                                                                                                              that looks fabulous.

                                                                                                                                                                                                                                                                                                              1. re: letsindulge

                                                                                                                                                                                                                                                                                                                Be still my heart. That is one of my all-time favorite dishes. And yours looks gorgeous.

                                                                                                                                                                                                                                                                                                              2. barbara has started a new thread here:

                                                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/833578

                                                                                                                                                                                                                                                                                                                but we have to get it renamed #128.... and mods, can you please designate this one as the old one? Thanks.

                                                                                                                                                                                                                                                                                                                1. Well, since the question doesn't ask what I cooked as opposed to what I assembled, and since there are some parts where "lunch" is called "dinner," today, for what I call lunch but some may call dinner, I assembled a kinky delicious salad! A bed of organic baby lettuces topped with sliced button mushrooms, grape tomatoes, sliced and pitted medjool dates, freshly shelled English peas, sliced avocado, crumbled bacon and a sprinkling of freshly grated Pecorino Romano, all topped with a home made balsamic dressing I whipped up at the last minute. THEN... the big secret! The whole thing is nuked for about 45 seconds to wilt the lettuce and warm the avocado. SOOOOOOOoooOOOoOOoooOOOoooo good!

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                                                                                                                                                                                                                                                                                                                  1. re: Caroline1

                                                                                                                                                                                                                                                                                                                    Caroline, if you haven't found it already, mariacarmen noted the new thread just above your post. In case you want to copy it over there. :-)