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What's for Dinner #131 [old]

roxlet Mar 5, 2012 01:37 PM

With weather in the 65 degree range, it's seeming more like late spring than late winter here in the NE. In line with that, my son had a craving for pesto, and since I was completely unhappy with the stuff I had frozen last summer (would turn brown at the first contact with air), I asked my husband to pick up some basil when he went shopping on Saturday. Little did I know that he would be coming home with a case of basil from the Restaurant Depot! I've been making and freezing pesto (banishing that disgusting old stuff to the trash!) for the better part of the afternoon, so, not surprisingly, tonight's dinner will be....Pesto! Since I'm not in the mood to make trenette, we'll have it with linguine, which I will cook with some string beans, but I refuse to add the potatoes, which is something I never get. We'll also have some thin-sliced grilled chicken to go along with that.

Even if winter may not be fast-retreating from where you live, you can still dream of spring, can't you? What are you making for dinner?

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  1. mariacarmen RE: roxlet Mar 5, 2012 01:43 PM

    Pesto with potatoes & pasta has always intrigued me, but i've never tried it myself. maybe it doesn't bug me as much because of the latino thing of eating taters and rice on the same plate....

    Mid-60s here too, we've been having gorgeous days, and i've got fermented black beans burning a hole in my psyche, so I'm going to try this sort of springy-sounding dish (asparagus!), with either more steamed rice or some type of asian noodles...


    1 Reply
    1. re: mariacarmen
      twodales RE: mariacarmen Mar 10, 2012 11:36 AM

      The first time I came across pesto on trenette with potatoes was in Monterosso al Mare, one of the five towns of "Cinque Terre" in Liguria. I was surprised but that area is where pesto was invented so it is traditional and not unusual at all. That is the beauty of travel...you discover new experiences everyday.

    2. LindaWhit RE: roxlet Mar 5, 2012 02:06 PM

      My leftover Mandarin Orange chicken (Friday), sirloin tips (Saturday), and meatloaf from Sunday night will tide me over for several days. :-) I can't *WAIT* for Thursday - it's supposed to be 61° here in the Boston area - that will definitely be a new record here. Can't believe you have 65 degrees down your area, roxlet!

      So since I meatloafed last night for dinner and meatloaf sandwiched for lunch today, I think it'll be the Mandarin Orange chicken tonight.

      1 Reply
      1. re: LindaWhit
        ChristinaMason RE: LindaWhit Mar 5, 2012 06:55 PM

        Meatloaf is perfect for this kind of chilly weather! Sounds like a good plan for later this week.

      2. onceadaylily RE: roxlet Mar 5, 2012 02:18 PM

        It's a bit chilly here still (upper fifties tomorrow though), and pizza is one the menu since I've had time to make the dough today. The first pizza will have ricotta, mozzarella, sundried tomatoes, olives, and artichoke hearts--no sauce, just olive oil and garlic. And for the second pizza, I'm confessing that I've been craving a pineapple pizza. I know, I know. And I don't care. I'm thinking of using some balsamic vinegar with the pineapple, and caramelized onions and peppers, with mozzarella . . . and begging the boy to run out to Spice House for some Aleppo pepper, so that the pizza isn't just sweet and more sweet. He's trying to get me to put barbecue sauce on it, and I am resisting.

        1. auburnselkie RE: roxlet Mar 5, 2012 04:16 PM

          Lasagna! I've been thinking about it for weeks. I've had the meat sauce simmering away all day, I made the ricotta from smittenkitchen's recipe, and the cheeses are grated (romano, mozzarella, provolone and parm), so all that's left is the final assembly. Plus a fresh Italian country loaf to mop up the sauce. I ought to have a salad somewhere in there too...

          3 Replies
          1. re: auburnselkie
            ChristinaMason RE: auburnselkie Mar 5, 2012 06:56 PM

            Very nice. How did your ricotta turn out---and was the homemade quality noticeable in the final product?

            1. re: ChristinaMason
              auburnselkie RE: ChristinaMason Mar 5, 2012 08:24 PM

              You know, it turned out really well - very creamy, almost approaching cream cheese. Could you tell in the final product? Nah, not really. But I knew it was there, and that made me happy. :)

              Still, in the future, I will probably save the homemade stuff for when I really want the ricotta to shine. I do recommend the recipe, though.

              1. re: auburnselkie
                roxlet RE: auburnselkie Mar 6, 2012 03:58 AM

                Thanks for the report on the ricotta! I really want to try making some.

          2. BananaBirkLarsen RE: roxlet Mar 5, 2012 04:23 PM

            It's feeling an awful lot like late spring here in central California, too. The windows are open and the ceiling fans are on high.

            I found some discounted lamb at the supermarket today and it is currently marinading in a white wine-lemon-garlic-mint mixture in the fridge. I'm going to skewer it with some slices of red onion and zucchini, and "grill" it on the broiler. Homemade tzaziki for dipping. A Greek salad with barley and a lemony dressing on the side.

            2 Replies
            1. re: BananaBirkLarsen
              ChristinaMason RE: BananaBirkLarsen Mar 5, 2012 06:57 PM

              Glad to see I'm not the only one who lets the discounts in the meat case guide meal planning. Your recipe sounds great. I'd planned something similar with some shanks that ended up being just a tad too ripe...oops, so much for discounts.

              1. re: ChristinaMason
                BananaBirkLarsen RE: ChristinaMason Mar 5, 2012 07:22 PM

                I would even go so far as to say that I buy most of my meat discounted (except for chicken and pork -- I don't mind eating the, uh, ripe stuff, but it makes my boyfriend sick). But lamb was a real find! It's in the broiler right now and it smells wonderful.

            2. linguafood RE: roxlet Mar 5, 2012 04:40 PM

              After a weekend of hedonistic indulgences, this week will see some lighter fare -- on the menu tonight are lightly floured & seasoned cod fillets in a white wine-mustard sauce with chives, salt-boiled mini red potatoes and a cuke salad with walnut oil, fresh dill & quick-pickled red pearl onion.

              Next few days are supposed to be milder, so we might throw something on the grill soon.

              Can't wait for spring.

              3 Replies
              1. re: linguafood
                mariacarmen RE: linguafood Mar 5, 2012 05:05 PM

                your dinner sounds really delicious!

                and ditto re spring - all the lovely little tender veggies coming out - yessssss!

                1. re: linguafood
                  roxlet RE: linguafood Mar 6, 2012 04:00 AM

                  What's a cod "fillet"? I never heard that term used in relation to cod before. Are they thin slices? That sounds like an excellent way to make cod. Usually, I find it kind of thick and tasteless so it's not my favorite except in fish and chips, which kind of defeats the purpose of a nice piece of lean fish!

                  1. re: roxlet
                    linguafood RE: roxlet Mar 6, 2012 08:10 AM

                    Um, sorry. Filet. One l.

                    I almost always pan-fry / quick-braise cod filets. The sauce was a bit on the salty side thx to the capers, but a squeeze of lemon made it all ok again. The mustard was horseradish mustard which also added a nice touch.

                    The pickled onions I could eat straight outta the bowl.

                2. f
                  FoodPopulist RE: roxlet Mar 5, 2012 06:03 PM

                  I made a vegetable broth from fennel stalks (having reserved them after roasting fennel last week) and broccoli. I fished out the vegetables and pureed them. I cooked penne in the broccoli-fennel water. I tossed the pasta in a sort of nutless fennel frond pesto. I topped that with a mix of bacon, onions, and garlic, added the pureed broccoli-fennel mix, and poured broccoli-fennel broth over that. I topped it with parmesan cheese.

                  I am trying new things. Last week was the first time I cooked with fennel. This week was the first time I cooked with broccoli.

                  3 Replies
                  1. re: FoodPopulist
                    mariacarmen RE: FoodPopulist Mar 5, 2012 06:32 PM

                    so... howdja like your experiments?

                    i'm curious, did you not cook with broccoli before because you just did not think you cared for it?

                    1. re: mariacarmen
                      FoodPopulist RE: mariacarmen Mar 5, 2012 09:09 PM

                      I had two bowls, so it worked fine for me. Well, I suppose, I will have to look up the relationship between broccoli and gas a bit, so maybe it wasn't perfect. I think I could have cooked the fennel stalks a bit more.

                      I should clarify that I have used Chinese broccoli, but not "regular" broccoli. My vegetable choices tend to be Asian-oriented and I am trying to fix that.

                      I never really cared for broccoli when seen on veggie platters or served in restaurants. I have memories of it being bitter and I tend to be sensitive to bitter tastes. There are other vegetables I would rather use, but broccoli was on sale, so I bought some.

                      1. re: FoodPopulist
                        melpy RE: FoodPopulist Mar 7, 2012 08:59 AM

                        Broccoli is fairly gas inducing in my experience when raw. Haven't had many issues when cooked.

                  2. Chocolatechipkt RE: roxlet Mar 5, 2012 06:29 PM

                    Linguine with marinara, with lima beans and zucchini on the side (an odd combo perhaps, but the teenager requested them.)

                    1. Barbara76137 RE: roxlet Mar 5, 2012 06:29 PM

                      It was 78 here in North Texas, so today I had white corn tortilla chips with shrimp aguachile. Fresh, cold and tasty.

                      A friend was supposed to be here for dinner but is working late, so the shrimp fra diavalo will be tomorrow.

                      1. L.Nightshade RE: roxlet Mar 5, 2012 06:36 PM

                        Hope you are all enjoying your balmy evenings. Northwest Washington has not gotten the March memo yet; it's snowing right now.
                        Mr. NS turned out a colorful plate for dinner: sautéed pork chops in a winey garlicky sauce; red and green cabbages with apples and chile peppers; and a big potato rösti. Oversized pork chops will allow for sandwiches in the near future.

                        5 Replies
                        1. re: L.Nightshade
                          mariacarmen RE: L.Nightshade Mar 5, 2012 11:26 PM

                          Nice palette, Mr. NS!

                          1. re: L.Nightshade
                            gingershelley RE: L.Nightshade Mar 6, 2012 09:09 AM

                            March is a wacky one here in Western WA, Nightshade; you do get the brunt of it up there in Bham; was very mild in SEA today; I worked in the yard a bit.
                            Mild enough, I got all in a cooking snither from discussing cedar plank grilled salmon on another thread, so pulled some wild-caught sockey from the freezer to grill out (first this year!) on these thin cedar 'leaves' I bought at the local Kroger. Soak for 1/2 an hour, oil +s&p, lemon, a little dill on the fish and grilled up with skin on. Pulled off when mostly cooked and tented with foil - salmon was nicely moist but a bit fishy, which was odd. I butchered this one from a whole fresh fish in the fall, and froze servings for 2-4. Don't remember it being fishy when fresh.
                            Anyone have experience that freezing can bring out fishy flavors? Odd. Not my favorite meal, but felt springy, with sauteed asperagus, and some cheesy grits with spinach in them on the side (out of polenta - had a craving).
                            Woke up to light snow on the ground tho! Weird. Hope grilling will make a comeback next weekend, when expected to push 60+ here....

                            1. re: gingershelley
                              eight_inch_pestle RE: gingershelley Mar 9, 2012 01:55 PM

                              Yes. It doesn't always happen, but especially with oily fish like salmon I sometimes notice a marked increase in fishiness after freezing. Haven't looked into the science, but I assume it has to do with either a warmer freezer or not being wrapped as well as it could be, or both. Or maybe it's just the fish.

                              1. re: eight_inch_pestle
                                gingershelley RE: eight_inch_pestle Mar 9, 2012 02:16 PM

                                Hm, 8", I will have to move my thermometer from my in-house chest freezer out to the garage freezer; kind of was forgetting that this is a 'new-to-me' freezer this last year replacing a different oldster that died. That fish would have been the first one I froze in that freezer since I got it. Temp. check coming up!

                              2. re: gingershelley
                                nomadchowwoman RE: gingershelley Mar 10, 2012 09:20 AM

                                "snither": gret word, gs!

                                I've never had good luck w/cedar plank grilled anything myself; I'll have to check out that thread.

                            2. ChristinaMason RE: roxlet Mar 5, 2012 07:02 PM

                              Last night it was curry-spiced shrimp in lettuce wraps with julienned mango, diced tomato, julienned red bell pepper, and cucumber-mint raita. A little coconut brown rice on the side (mostly for the man). I doused mine in Pickapeppa mango hot sauce, which I've been loving lately. No funky ingredients; just real food.

                              Dinner tonight was seared ham steaks with honey mustard sauce; sauteed cabbage with hot pepper flake, and Pepin's curried cauliflower soup (subbing a leek for one of the onions and cutting way back on the butter and cream). We liked.

                              Beer for dessert...after my workout.

                              3 Replies
                              1. re: ChristinaMason
                                weezieduzzit RE: ChristinaMason Mar 5, 2012 07:09 PM

                                Sounds great with the mango. You know how I love lettuce wraps. I'm hardly missing bread items at all.

                                1. re: weezieduzzit
                                  ChristinaMason RE: weezieduzzit Mar 5, 2012 08:20 PM

                                  I'm totally obsessed with mango now; I think I ate about a quarter of it just slicing it up. Nature's dessert! That, and 85% chocolate.

                                2. re: ChristinaMason
                                  linguafood RE: ChristinaMason Mar 6, 2012 08:11 AM

                                  Those lettuce wraps do sound great.

                                3. Novelli RE: roxlet Mar 5, 2012 07:15 PM

                                  Just finished off a roasted chicken with zucchini, onions, garlic, and red potatoes.
                                  ...and some cheap chilled chardonnay.

                                  Hit the spot for a Monday!

                                  2 Replies
                                  1. re: Novelli
                                    LindaWhit RE: Novelli Mar 5, 2012 07:31 PM

                                    Beautiful birdie!

                                    1. re: Novelli
                                      gingershelley RE: Novelli Mar 6, 2012 09:09 AM

                                      Nicely done! A perfect golden brown...

                                    2. s
                                      suburban_mom RE: roxlet Mar 5, 2012 07:38 PM

                                      Chicken tortilla soup in the crockpot for the family. I had a dance mom's happy hour so I ate appetizers there for dinner.

                                      It was the second time I made the soup and everyone likes it. It is good to have on nights when everyone eats in shifts because of activities.

                                      1. JungMann RE: roxlet Mar 5, 2012 07:39 PM

                                        Thinly sliced pork chops marinated in a Pakipino combination of fish sauce, soy sauce, Sriracha, honey, cilantro chutney, annatto oil, sesame oil, garlic, pepper, sugar, pimenton and lime juice. I thought these would be like Filipino barbecue pork , but I don't think you can make those without the secret ingredient of 7-Up or Coca-cola. Not bad, but I'd like them a little less salty and a little more sweet. On the side noodles cooked with a packaged sauce whose only legible Chinese word to me is "rou" (meat): insanely spicy but very tasty. Probably better with some sesame sauce. Kimchi for the side. If you break it down, it's really just my version of pork with sauerkraut and noodles. Tomorrow will probably be the same pork chops with fermented shrimp paste, sambal and rice vinegar added to the marinade.

                                        1. r
                                          RelishPDX RE: roxlet Mar 5, 2012 08:58 PM

                                          Tonight was Sticky Chicken, which was roasted and ready two hours ahead of when I expected it. It was cooking away while I got blasted with wind and hail running errands.


                                          Even having to reheat it, it's delicious, delicious, delicious! Moist, tender, falling off the bone delicious. It screamed for an apple-flavored gravy though, gotta work on that.

                                          Started out with a simple salad as a foil for my blue cheese dressing experiments. Got the level of hot sauce just right, it seems. Then nuked homemade and frozen-ahead mashers from the freezer and prepped some asparagus with diced prosciutto to serve with the reheated chicken. Really excellent meal.

                                          For dessert tonight, Julia & Jacques' Apple Galette with Chantilly Cream. I let the currants plump a bit in some Calvados beforehand, and am using Jacques' glaze to keep with the Calvados theme:


                                          Cross fingers! I used CI's vodka pastry dough for the first time, substituting lard for the shortening. It sure looks flaky. Juice began leaking about halfway through baking, but it doesn't seem like too much escaped.

                                          Decided to hunt down a few sets of measuring spoons this week that I can take apart and store in a short glass on the kitchen counter. Perhaps put some utility spoons in there too. I'm always having to wash measuring spoons these days so I can dip into something wet without leaving a powder of some sort in it, or so that hoisin sauce doesn't drip into the dry ingredients from the tablespoon.

                                          6 Replies
                                          1. re: RelishPDX
                                            LindaWhit RE: RelishPDX Mar 6, 2012 05:44 AM

                                            I've tried sticky chicken recipes, and no matter what - I *have* to cut way way WAY back on the amount of salt. 4 tsp. is just too much (for me).

                                            But your dessert sounds wonderful!

                                            1. re: LindaWhit
                                              RelishPDX RE: LindaWhit Mar 6, 2012 09:33 AM

                                              For me the salt was just about right, remember the recipe as is is for *two* chickens.

                                              Dessert really was terrific. I don't recall it being this grand when I made it a few years ago, but don't think I did the currants in Calvados bit that time. It did overbake a bit, and I should have watched it more closely since I'd only made a half recipe, and next time I'll watch much more carefully for anywhere juice can escape.

                                              The galette came out smelling and tasting a bit like a pie version of bread pudding from the Calvados, so overall I was very happy with it, and have three servings left, at least. Flakiest crust that's ever come out of my kitchen, can say that, along with thank goodness for Silpat!

                                              1. re: RelishPDX
                                                LindaWhit RE: RelishPDX Mar 6, 2012 09:55 AM

                                                I had used the amount of ingredients for a very large roaster the first time; perhaps about 5.5 to 6lbs? And I even cut back to about 3 tsp. of salt. Dunno what happened; but it was just too salty for me. That's OK - there are so many roast chicken recipes out there to try! :-) And glad the galette came out well.

                                                1. re: LindaWhit
                                                  ChristinaMason RE: LindaWhit Mar 6, 2012 10:54 AM

                                                  The chicken itself might have been the culprit if it was plumped with a saline solution.

                                                  1. re: ChristinaMason
                                                    LindaWhit RE: ChristinaMason Mar 6, 2012 10:56 AM

                                                    Ahh, very good point. Hadn't thought about that, Christina. A good possibility.

                                            2. re: RelishPDX
                                              auburnselkie RE: RelishPDX Mar 6, 2012 07:33 AM

                                              Aw, now see, I had just decided that Thomas Keller's roast chicken was my favorite (in spite of the smoky kitchen), but now I have to try this one. It looks lovely!

                                            3. Berheenia RE: roxlet Mar 6, 2012 04:20 AM

                                              We were freezing in Boston last night so lit a log and made a simple meatloaf with mashed potatoes and spinach. Tonight is mac and cheese with mushrooms and leftover ham steak. Brocolli on the side.All the forecasts predict 60's tomorrow and Thursday... need to change things up a bit and get rid of the winter bulges.

                                              1. h
                                                Harters RE: roxlet Mar 6, 2012 06:30 AM

                                                It's Bambi bangers at Harters Hall. Sausages we picked up at a farm shop some weeks back. There'll be mashed spuds and cavolo nero (or they may go together as "bubble & squeak"). And there's a half a tub of supermarket cranberry/orange/port sauce that we got for something or other at Xmas and which I discovered lurking in the freezer.

                                                Blacksticks Blue cheese, bread & celery for afters.

                                                1. shanagain RE: roxlet Mar 6, 2012 08:02 AM

                                                  I made chicken & andouille gumbo last night and have quite a bit leftover for tonight, though it was weird... It tasted bitter. Something happened somewhere in the roux-making, I'm sure, but I can't figure out what, because it was a gorgeous mahogany color and didn't show any signs of anything going wrong, but something did. But alas, we'll have "meh" gumbo tonight, I'm sure.

                                                  As for that pesto - sounds delicious! One thing I like to do is add in some fresh spinach when I'm making the pesto and use it on sandwiches. It's particularly good with layered cold cuts, cheese, the pesto on crusty rolls, which are then wrapped in plastic and refrigerated for several hours or overnight before bringing them back up to room temp for serving. (I know, sounds odd, but it helps the flavors come together, almost muffuletta style.)

                                                  1. auburnselkie RE: roxlet Mar 6, 2012 09:24 AM

                                                    It's cold and snowy here today, so I'm thinking chicken pot pie! I do mine light on the veggies (just chicken and mushrooms in a creamy chicken gravy). Perhaps a salad. And if I'm really feeling ambitious, I might make Thomas Keller's cream puffs as a treat for my sister. It's not like I'm going anywhere today!

                                                    2 Replies
                                                    1. re: auburnselkie
                                                      RelishPDX RE: auburnselkie Mar 6, 2012 09:52 AM

                                                      Oh, chicken pot pie! I bet I could use some of my abundance of leftover chicken in CPP filling and put it away in freezer bags. I like chicken salad sandwiches for lunch, but not day after day for a week. :) Thanks for mentioning this.

                                                      1. re: auburnselkie
                                                        L.Nightshade RE: auburnselkie Mar 6, 2012 11:06 AM

                                                        Looking out at my snow-blanketed yard, your chicken pot pie sounds wonderful. That's a dish that I love and I always forget about. Chicken and mushrooms, perfect!

                                                      2. Novelli RE: roxlet Mar 6, 2012 09:39 AM

                                                        Tonite I'm thinking pizza. Either standard round or maybe a square Sicilian style in a pan, can't decide.

                                                        The local Italian market just got some incredible buffala mozzarella, and I've got basil coming out of my ears in the garden.We'll see what I come up with.

                                                        Pics to follow.

                                                        6 Replies
                                                        1. re: Novelli
                                                          Novelli RE: Novelli Mar 6, 2012 06:59 PM

                                                          I had a chunk of lamb neck leftover from Sunday's gravy, so I picked the meat off the bone in small pieces and used it as a topping. So, it's tomato sauce (leftover gravy), lamb, and mozzarella buffala, with a dusting of pecorino, and fresh basil (post bake). Very tasty.

                                                          Before and after...

                                                          1. re: Novelli
                                                            ChristinaMason RE: Novelli Mar 6, 2012 07:01 PM

                                                            Looks really nice! You no doubt enjoyed.

                                                            1. re: Novelli
                                                              Barbara76137 RE: Novelli Mar 7, 2012 04:13 PM

                                                              That looks delicious!

                                                              1. re: Novelli
                                                                mariacarmen RE: Novelli Mar 7, 2012 04:14 PM

                                                                wow -that looks so totally pro! do you have a really high-heat oven?
                                                                lamb on pizza - GENIUS.

                                                                1. re: mariacarmen
                                                                  Novelli RE: mariacarmen Mar 7, 2012 07:59 PM

                                                                  grazie tutto!

                                                                  Between the milky buffala mozzarella, the lamb, and the pecorino, it had some of that nice barn-y,grassy flavor.

                                                                  I set up my stone pretty close to the broiler burner, so it gets pretty hot, and with the direct top heat I can git it above 600 degrees.

                                                                2. re: Novelli
                                                                  nomadchowwoman RE: Novelli Mar 7, 2012 09:01 PM


                                                              2. melpy RE: roxlet Mar 6, 2012 09:46 AM

                                                                LAmb Rogan Josh stretched with red lentils and potato.

                                                                1 Reply
                                                                1. re: melpy
                                                                  JungMann RE: melpy Mar 6, 2012 11:59 AM

                                                                  One of my favorite foods. Do you have a recipe you care to share?

                                                                2. rabaja RE: roxlet Mar 6, 2012 10:00 AM

                                                                  The last few nights we've been fighting off colds, so yesterday I made a batch of chicken soup with the last of my stock in the freezer. The usual veg, leeks, onion, green garlic, along with some chard stems(not enough energy to actually wash and cut the leaves), green cabbage and broccolini.
                                                                  Roasted, diced chicken thighs, bulgur, frozen corn and a bit of hatch chile made it almost south western, but not really. Just enough heat to try and clear half a sinus. I would have liked more, but I try to be sensitive to the New Englander with the tender palate.
                                                                  Tonight we are faced with an aged ribeye thats been aging further in the fridge since Thursday. Hopefully when it's cooked and on the plate it'll tempt us, but I think we'd both rather just have more soup!
                                                                  Pho is in my future, may be time to expose the better half to Turtle Tower.

                                                                  1. onceadaylily RE: roxlet Mar 6, 2012 10:19 AM

                                                                    I'm making two meals today, one of which will be eaten tomorrow. One meal is a pasta: egg noodles, buttery sauteed cabbage with red wine vinegar, tomato sauce, and the good bit of ricotta leftover from yesterday. Roasted broccoli with parmesan, a batch of dinner rolls, and a small bowl of garlic butter will also be on offer. I do have a half bag of spinach that needs to be used, and if neither of us wants salad, then sauteed spinach might be added to the pasta as well. I'm jealous of Roxlet's basil surplus, as I had planned on using basil in this dish. I have no basil.

                                                                    The second meal was supposed to be black bean burritos, but I forgot to bring my list to the market with me, and the lack of cilantro and salsa in my shopping cart also testify to my forgetfulness. But when I was putting the black beans into the pantry, the boyfriend asked if I was making black bean soup, and his voice sounded hopeful. Black bean soup, with red pepper, onion, garlic,, oregano, and that no-chicken broth. I'll use the last of my ancho powder, and make a batch of guajillo chile powder to use, and--if we wind up having the soup tonight--fry a few triangles of the corn tortillas. Lime and sour cream for garnish.

                                                                    I'm already anticipating the wonderful smell that fills the kitchen when the chile powders are added to the onions, peppers, and garlic, which means it is likely that I'll be choosing the soup tonight.

                                                                    5 Replies
                                                                    1. re: onceadaylily
                                                                      L.Nightshade RE: onceadaylily Mar 6, 2012 11:08 AM

                                                                      Great sounding meals, oadl! It's taken me reading a few of your posts to figure out that you are vegetarian, no?

                                                                      1. re: L.Nightshade
                                                                        mariacarmen RE: L.Nightshade Mar 6, 2012 11:18 AM

                                                                        she is, and i've been trying to tempt her back with bacon, to no avail. darn her and her iron-clad character.

                                                                        1. re: mariacarmen
                                                                          onceadaylily RE: mariacarmen Mar 6, 2012 12:16 PM

                                                                          I have managed to resist you because you haven't figured out that my Achille's tooth is the humble roast chicken. I think I miss cooking with bacon fat more than I miss the actual bacon . . . . was that sound you hitting the floor in a dead faint? But I also miss neck bones, and ham hocks. Smokey goodness, those parts. But, really, the thought of a chicken sandwich with tarragon, little bits of cranberry, and mayo haunts me.

                                                                          1. re: onceadaylily
                                                                            mariacarmen RE: onceadaylily Mar 6, 2012 12:35 PM

                                                                            you're right, i had no idea about your kryptonite. oh that does sound good... i promise i won't eat one today, in your honor.

                                                                        2. re: L.Nightshade
                                                                          onceadaylily RE: L.Nightshade Mar 6, 2012 12:07 PM

                                                                          Thanks, LN! And I am, yes. It's been a challenge in the kitchen, cooking without meat, in the winter especially (the boyfriend dislikes most squash). Sometimes it pushes me to try new things, and other times I feel as if I've made the same four dishes for a month straight. But in the summer the meal planning comes easier, and with an near-effortless variety. I'm so looking forward to that.

                                                                      2. mariacarmen RE: roxlet Mar 6, 2012 11:21 AM

                                                                        last night due to a swollen foot that we think is sprained, i was ordered by the BF to get off it, soak it in an ice bath (OUCH), and that he would take care of dinner. instead of asking him to cook ("I" wanted to make the dish i'd planned!) i made a request: PUPUSAS! just "discovered" a nearby place i'd overlooked before, and have to attest they are the best i've had in San Francisco. The BF hied himself off to do his gimp's bidding. the rest of the evening was spent with foot raised above the heart in the near dark - our power went out in our bldg. for 2 hours.

                                                                        TONIGHT, foot notwithstanding (har har), and gas stove working (this a.m. the pilots wouldn't light!) i'm going to make the pork tenderloin with fermented black beans and asparagus. as god is my witness....

                                                                        8 Replies
                                                                        1. re: mariacarmen
                                                                          LindaWhit RE: mariacarmen Mar 6, 2012 11:47 AM

                                                                          Get that baby wrapped and stay OFF of it, mc! Tenderloin be damned - you'll have a tenderankle for longer than necessary if some more coddling is not done. And I don't mean coddled eggs, either. :-)

                                                                          1. re: LindaWhit
                                                                            mariacarmen RE: LindaWhit Mar 6, 2012 11:53 AM

                                                                            hee hee.... but it's the top of my foot, not my ankle, and i'm told wrapping won't do any good. but you're right, i should stay off it and cede the kitchen to the Boy.... thx. Linda!

                                                                            1. re: mariacarmen
                                                                              LindaWhit RE: mariacarmen Mar 6, 2012 12:08 PM

                                                                              Tenderfoottop then! Don't make me come over there and push you back down in the chair, young missy!

                                                                              Lord, girl - you're gonna be WAITED on! Go with that for awhile while you can! LOL

                                                                              1. re: LindaWhit
                                                                                mariacarmen RE: LindaWhit Mar 6, 2012 12:37 PM

                                                                                ahahaaha! alright ladies, i'll stay off it again. and dr. tomorrow morning, appt. already set.

                                                                                btw - "young missy" is sooooooooooooo wrong....

                                                                                1. re: mariacarmen
                                                                                  LindaWhit RE: mariacarmen Mar 6, 2012 12:42 PM

                                                                                  Hey - we take the "Miss" vs. "Ma'am" comments when we getz them. :-)

                                                                                  (And David Cassidy was my teenagerish / slightly older heartthrob. ;-) )

                                                                                  1. re: LindaWhit
                                                                                    mariacarmen RE: LindaWhit Mar 6, 2012 02:20 PM

                                                                                    mine too!

                                                                                    ok, point taken! thanks!!

                                                                              2. re: mariacarmen
                                                                                L.Nightshade RE: mariacarmen Mar 6, 2012 12:16 PM

                                                                                I'm joining the caution team here mc. Midfoot injuries can be serious! Get off it! Get ye to the doctor! Let the BF coddle you!

                                                                                Mayhaps your failing utilities are trying to tell you something.

                                                                                1. re: L.Nightshade
                                                                                  mariacarmen RE: L.Nightshade Mar 6, 2012 12:39 PM

                                                                                  that post above was meant for you too, LN. i'm getting. and i guess we can do take-out again tonight if the boy is too tired to cook (physical work with a bad back - we're quite the pair.)

                                                                          2. steve h. RE: roxlet Mar 6, 2012 03:47 PM

                                                                            Steak Diane for two. It's an old New York Times recipe. http://www.nytimes.com/2006/02/08/din...
                                                                            Noodles on the side (out of spuds) and leftover peas.
                                                                            A Charles Krug cab to wash it all down. Maybe some Motown on the box.

                                                                            4 Replies
                                                                            1. re: steve h.
                                                                              mariacarmen RE: steve h. Mar 6, 2012 04:11 PM

                                                                              THAT SOUNDS GOOOOOD.

                                                                              1. re: mariacarmen
                                                                                steve h. RE: mariacarmen Mar 6, 2012 06:10 PM

                                                                                Old school.

                                                                                1. re: steve h.
                                                                                  LindaWhit RE: steve h. Mar 7, 2012 08:42 AM

                                                                                  Often, old school's classic flavors are best. This sounds heavenly!

                                                                              2. re: steve h.
                                                                                boyzoma RE: steve h. Mar 8, 2012 07:48 AM

                                                                                That sounds delish! I had to bookmark that recipe! Thanks for the idea.

                                                                              3. l
                                                                                LJS RE: roxlet Mar 6, 2012 04:18 PM

                                                                                Lentil and sausage casserole perked up with lots of bell pepper and a nice crust of cheddar, fresh homemade bread, green salad and hot chocolate pudding. Can you tell there is not a sniff of spring here in Lunenburg, Nova Scotia????

                                                                                1. n
                                                                                  noodlepoodle RE: roxlet Mar 6, 2012 04:35 PM

                                                                                  Tonight we had a baked stuffed clam as a starter, panko fried cod fillets with homemade tartar sauce, and zucchini pancakes with a nice pinot gris. Very tasty.

                                                                                  1. Barbara76137 RE: roxlet Mar 6, 2012 04:37 PM

                                                                                    Shrimp fra diavolo. Roxlet, I finally put all my planters of fresh herbs back on my balcony yesterday. I can't believe most of them have survived for so long. I'd kill for a case of fresh basil!

                                                                                    2 Replies
                                                                                    1. re: Barbara76137
                                                                                      roxlet RE: Barbara76137 Mar 7, 2012 04:55 AM

                                                                                      It's been so mild here this winter that the rosemary, oregano and sage in the garden has been usable throughout. Basil sadly disappears with the first frost, so the case was appreciated!

                                                                                      1. re: roxlet
                                                                                        Barbara76137 RE: roxlet Mar 7, 2012 04:16 PM

                                                                                        My basil has lasted unbelievably long, but surprisingly my sage, thyme & oregano all died. Bought new thyme & oregano yesterday but didn't see any sage.

                                                                                    2. ChristinaMason RE: roxlet Mar 6, 2012 06:43 PM

                                                                                      DH and I made Melissa Clark's Marseille-Style Shrimp Stew, but we made so many changes, I don't think we can really claim to have made her recipe. http://www.foodandwine.com/recipes/ma...

                                                                                      Too bad, that is, because neither of us really liked it much. Oh well. I'm not even sure that, had we followed the recipe, we would have liked it. It was on the bland, one-dimensional side. Boiled shrimp? Meh.

                                                                                      I made shrimp stock with the shells, about 3 cups of water, and a bay leaf, which I added in place of the 1 c. water. We had only about 1/2 lb. of shrimp, which we supplemented with cubed tofu. I misread the recipe and accidentally doubled the white wine. Despite reducing, the broth was kind of bland, so I added dried tarragon, crushed fennel seed, aleppo pepper, and a little bit of garlic and onion powder.

                                                                                      We skipped the toasts with rouille. So yeah, pretty much cheated ourselves out of the rich flavor boost and ate unenthusiastically with mixed greens in orange-thyme vinaigrette on the side.

                                                                                      I had a bagel thin with cream cheese later.

                                                                                      1. whatwouldruthdo RE: roxlet Mar 6, 2012 06:54 PM

                                                                                        The weather got into the 70s here today, which is awesome, but my planned dinner wasn't necessarily ideal for that temperature. Nevertheless, it was tasty. We had minestrone soup with ground turkey sausage and lots of tasty veggies and big salads.

                                                                                        1 Reply
                                                                                        1. re: whatwouldruthdo
                                                                                          ChristinaMason RE: whatwouldruthdo Mar 6, 2012 07:01 PM

                                                                                          wish I'd made that instead :)

                                                                                        2. mariacarmen RE: roxlet Mar 6, 2012 07:39 PM

                                                                                          ok, my apologies to LN and LW - i disobeyed. i got home and the BF was still in transit, and i knew he'd be starving and in pain, and to go out and get food would mean walking on the foot anyway, and after a !#@@?@!! $23 cab ride home i didn't want to spend another dime .... so i cooked. foot didn't hurt at all during that process, and it is now safely and painfully soaking in an ice bath. forgive me! and thanks for looking out for me.

                                                                                          but the pork tenderloin stir-fry with asparagus and fermented black beans was delicious! it was a mark bittman recipe - http://www.huffingtonpost.com/2011/10...

                                                                                          easy as can be, fast, wonderful flavors. i added some mushrooms that needed cooking, and served it over jasmine rice. alongside was a simple red cabbage and scallion salad dressed in rice wine vinegar and droplets of hot chili oil and sesame oil, s&p.

                                                                                          i'm in love with fermented black beans, and like LN said somewhere, i now want to put them in everything!

                                                                                          6 Replies
                                                                                          1. re: mariacarmen
                                                                                            LindaWhit RE: mariacarmen Mar 7, 2012 08:44 AM

                                                                                            :::::Veruca Salt foot stomp!::::::::: While it looks wonderful, LindaWhit is angry at Miss mc! :::::shaking my virtual finger at her::::::: Behave, young lady! ;-)

                                                                                            1. re: LindaWhit
                                                                                              mariacarmen RE: LindaWhit Mar 7, 2012 11:19 AM

                                                                                              Veruca Salt foot stamp! i love it - and can't even do it! went to the doc. today, all is well, simple tendonitis, take a boatload of ibuprofin, ice twice daily, takes forever to go away, yadda-yadda-yadda....

                                                                                              i promise not to disobey you again, Miz LW!

                                                                                              on to food. i saw a recipe by skinnytaste for a crustless spinach pie with feta and dill that sounds divine, and that i think i can get the oldster to eat.... of course, i'd un-skinny it for him, he needs all the cals. he can get. if i can get the ingredients tonight before i get to his house, that might be wfd, or at least, wffd (what's for future dinner).

                                                                                              1. re: mariacarmen
                                                                                                LindaWhit RE: mariacarmen Mar 7, 2012 11:30 AM

                                                                                                Well of course you can't do a Veruca Salt foot stomp. You have a sore ankle/topoffoot. Foot stomping would just aggravate it! :-) Hope the boatload of Advil helps. But Grrrrr!!!! on it takes forever to go away! Good luck on the ingredients for oldster's dinner.

                                                                                                1. re: LindaWhit
                                                                                                  mariacarmen RE: LindaWhit Mar 7, 2012 11:34 AM

                                                                                                  i know! i am doing mental VS stomps as we speak. not nearly as effective.


                                                                                            2. re: mariacarmen
                                                                                              GretchenS RE: mariacarmen Mar 9, 2012 02:56 PM

                                                                                              That looks fantastic, mc! I'd really like to make it for my sister and BIL this weekend but I am also feeding my oldster (who we just moved across the desert from SoCal where he had been hiding from winter to Tucson, where my sister lives). Maybe I could slice off a bit of the tenderloin to make plain for him and stir-fry the rest. Hope the foot gets better fast!!!

                                                                                              1. re: GretchenS
                                                                                                mariacarmen RE: GretchenS Mar 9, 2012 04:06 PM

                                                                                                good idea, as i doubt fermented black beans are part of your dad's palate any more than they would be mine! although yours seems to like more things.

                                                                                                it was delicious.

                                                                                            3. h
                                                                                              Harters RE: roxlet Mar 7, 2012 07:38 AM

                                                                                              Brown gloop with pasta.

                                                                                              Lunch was good- nice three courser in the city of Chester, at its race course. Called 1539 which is the first year horse racing was recorded there. Bargain at £14!

                                                                                              1. linguafood RE: roxlet Mar 7, 2012 08:03 AM

                                                                                                It's pretty mild out here in the boondocks today, so I may be able to convince my man to throw on the grill :-)

                                                                                                Not sure what kind of dead animal parts will be placed on it, but it likely will bathe in a Greek marinade first.

                                                                                                For the side, I'm thinking of trying to recreate the Caesar salad I had at The Breslin this w/end in the city. It was out of sight.

                                                                                                2 Replies
                                                                                                1. re: linguafood
                                                                                                  Harters RE: linguafood Mar 7, 2012 08:53 AM

                                                                                                  Greek marinade, lingua?

                                                                                                  Oil, lemon, garlic, thyme?

                                                                                                  1. re: Harters
                                                                                                    linguafood RE: Harters Mar 7, 2012 09:01 AM

                                                                                                    Olive oil, lemon, garlic, oregano, paprika & salt. This'll work with chicken, pork & lamb.

                                                                                                    We'll see what's smiling at us from the meat counter later this PM.

                                                                                                2. twodales RE: roxlet Mar 7, 2012 08:04 AM

                                                                                                  Lamb Dopiaza, rice and veg and Golden Syrup Steamed pudding with custard for afters.

                                                                                                  3 Replies
                                                                                                  1. re: twodales
                                                                                                    Harters RE: twodales Mar 7, 2012 08:54 AM

                                                                                                    What time's dinner, 2D?

                                                                                                    I'll make sure I'm on time.

                                                                                                    1. re: Harters
                                                                                                      twodales RE: Harters Mar 7, 2012 09:07 PM

                                                                                                      Any old time Mr. Harters. 8-)

                                                                                                    2. re: twodales
                                                                                                      mariacarmen RE: twodales Mar 7, 2012 11:23 AM

                                                                                                      very intriguing... all of it!

                                                                                                    3. LindaWhit RE: roxlet Mar 7, 2012 08:48 AM

                                                                                                      It's Prince Spaghetti Day! (Although I'll be using Barilla pasta.)

                                                                                                      I'm going to chop up the leftover meatloaf and add it to a can of crushed tomatoes after I've sauteed tons of chopped cremini mushrooms, onions and red bell pepper. Bay leaf and various herbs and speecy-spices, simmer it down, spoon it on top of spaghetti, have a side salad with maple-balsamic vinaigrette and a hot dinner roll, and it shall be dinner. And it will be done in time to watch the Top Chef Reunion show. :-)

                                                                                                      1 Reply
                                                                                                      1. re: LindaWhit
                                                                                                        mariacarmen RE: LindaWhit Mar 7, 2012 11:24 AM

                                                                                                        which you will be able to enjoy as a civilian - yahoo for you! give those digits a well-deserved rest!

                                                                                                      2. linguafood RE: roxlet Mar 7, 2012 01:39 PM

                                                                                                        Change of plans, sorta. Chuck-eye steaks were on sale, so we got a couple of those to throw on the grill or in the hot pan. Side of sautéed baby bellas with a nice deglaze of brandy.

                                                                                                        Caesar salad, however, is still a go.

                                                                                                        8 Replies
                                                                                                        1. re: linguafood
                                                                                                          rabaja RE: linguafood Mar 7, 2012 03:47 PM

                                                                                                          how are you doing your caesar?
                                                                                                          I have a craving for one, but am not very inspired to make my usual dressing...

                                                                                                          1. re: rabaja
                                                                                                            linguafood RE: rabaja Mar 7, 2012 05:05 PM

                                                                                                            I got this recipe here:


                                                                                                            It's very very tasty -- not as awesome as at The Breslin, but a really nice version. I added a bit more lemon juice, as I like my Caesar to have a good amount of acidity, and left out the croutons. I know, shameful. But I'm just not a crouton kinda gal.

                                                                                                            1. re: linguafood
                                                                                                              linguafood RE: linguafood Mar 8, 2012 08:16 AM

                                                                                                              I should probably add that I left out the cilantro & jalapeño, not wanting to venture too far from my idea of a Caesar.... which definitely does not include either.

                                                                                                              I'm putting this one in heavy rotation, that's how much I liked it. And maybe for our Saturday timpano party (think Big Night) courtesy of my wonderful man, I'll even make some anchovy croutons, who knows.......

                                                                                                              1. re: linguafood
                                                                                                                mariacarmen RE: linguafood Mar 8, 2012 08:24 AM

                                                                                                                salad dressing sounds great.

                                                                                                                are you guys really making a timpano?? wow... and i adore that movie.

                                                                                                                1. re: mariacarmen
                                                                                                                  linguafood RE: mariacarmen Mar 8, 2012 09:02 AM

                                                                                                                  My sweetie is. It's been on his mind ever since he saw it. Even ordered the speshul timpano bowl (it's massive).

                                                                                                                  1. re: linguafood
                                                                                                                    mariacarmen RE: linguafood Mar 8, 2012 09:11 AM

                                                                                                                    wow! is he going to have a trial run, or just go for it? that's fantastic. we definitely need pics!!

                                                                                                                    1. re: mariacarmen
                                                                                                                      linguafood RE: mariacarmen Mar 8, 2012 09:51 AM

                                                                                                                      he's just gonna go for it. if it's a disaster, we can always order pizza :-)

                                                                                                                      1. re: linguafood
                                                                                                                        mariacarmen RE: linguafood Mar 8, 2012 10:21 AM

                                                                                                                        awesome. doesn't look super difficult, the actual steps. buena suerte!

                                                                                                        2. ChristinaMason RE: roxlet Mar 7, 2012 01:43 PM

                                                                                                          I think tonight will be turkey Lion's Head meatballs (recipe cribbed from buttertart) simmered with chicken broth and bok choy. Haven't decided on a salad yet--maybe sesame cucumbers in vinaigrette. I'm really craving something creamy, carby, and fattening, though.

                                                                                                          2 Replies
                                                                                                          1. re: ChristinaMason
                                                                                                            linguafood RE: ChristinaMason Mar 7, 2012 02:32 PM

                                                                                                            I really have to make those meatballs some time soon.

                                                                                                            Creamy, carby & fattening? How about the Alfredo recipe from Saveur? Super-easy, and fits all of your criteria :-D

                                                                                                            1. re: linguafood
                                                                                                              ChristinaMason RE: linguafood Mar 7, 2012 08:28 PM

                                                                                                              I'd love some alfredo, but those meatballs were pretty damn delicious. NOM. We added some sliced criminis to the broth, which just took it over the top into umami dreamland.

                                                                                                          2. auburnselkie RE: roxlet Mar 7, 2012 02:54 PM

                                                                                                            After uber-heavy dishes the last two nights (first lasagna, then chicken pot pie), tonight we're having cajun-rubbed pork tenderloin, roasted brussel sprouts, and a fresh French country loaf of bread. Of course, I couldn't help but make browned butter chocolate chip cookies for afters! ;)

                                                                                                            1 Reply
                                                                                                            1. re: auburnselkie
                                                                                                              ChristinaMason RE: auburnselkie Mar 7, 2012 08:29 PM

                                                                                                              I really want to try those brown butter cc cookies! On my list.

                                                                                                            2. rabaja RE: roxlet Mar 7, 2012 03:45 PM

                                                                                                              After many meals of chicken soup and one not very satisfying aged ribeye last night (yes, you can hold onto aged ribeye too long, it seems) we are doing burgers on the grill.
                                                                                                              Homemade cream rolls, cheddar, tomato, lettuce and avocado, with a salad on the side, maybe caesar if I can find the strength to make the dressing.
                                                                                                              Apple-berry crisp for dessert. Last day home sick together and we are going out with a bang.

                                                                                                              2 Replies
                                                                                                              1. re: rabaja
                                                                                                                mariacarmen RE: rabaja Mar 7, 2012 03:48 PM

                                                                                                                burgers sound good. too bad about the ribeye! hope you're all feeling better.

                                                                                                                1. re: mariacarmen
                                                                                                                  steve h. RE: mariacarmen Mar 7, 2012 04:08 PM

                                                                                                                  Burgers on the grill sound great! Homemade rolls, killer salad and apple-berry crisp close the deal.
                                                                                                                  Well done.

                                                                                                              2. weezieduzzit RE: roxlet Mar 7, 2012 05:30 PM

                                                                                                                It looks like I have beets that should be cooked (oops... forgot about them!) and we have lots of shrimp. A ginger citrus dressing comes to mind. Seeing as pasta is out of the question anyhow, it might just be lettuce wraps again. I don't tire of them as long as the ingredients vary and they are very fridge clean out friendly!

                                                                                                                2 Replies
                                                                                                                1. re: weezieduzzit
                                                                                                                  ChristinaMason RE: weezieduzzit Mar 7, 2012 08:30 PM

                                                                                                                  Beets and shrimp together or separate? Sounds good, either way.

                                                                                                                  1. re: ChristinaMason
                                                                                                                    weezieduzzit RE: ChristinaMason Mar 7, 2012 09:12 PM

                                                                                                                    One bite of the shrimp and it all went in the garbage (it was all mixed together.). :( I've never had bad shrimp from that place before, so disappointing and what a waste.....

                                                                                                                    Not-quite-right tasting shrimp isn't something I gamble on.

                                                                                                                2. JungMann RE: roxlet Mar 7, 2012 06:22 PM

                                                                                                                  I got home famished just about 30 minutes ago. I don't think anyone has ever attacked a refrigerator with the same intensity I just did. Threw a thinly sliced pork chop onto a hot pan to brown. Microwaved a pita until it puffed, then slathered the inside with lao gan ma and basted with ginger scallion sauce. Added adobo sauce to the pork chop and reduced to a syrup with the addition of sambal oelek. 10 minutes later, plated the Taiwanese spiced pita with a pork chop in adobo syrup with kimchi on the side. Ate it in 5 minutes. I think it was good, but honestly I was at the point where I could've eaten hot sauce with a spoon and called it soup to sate my hunger.

                                                                                                                  1. s
                                                                                                                    suburban_mom RE: roxlet Mar 7, 2012 07:05 PM

                                                                                                                    Tex-Mex!! Cheese and onion enchiladas with Robb Walsh's chili gravy and refried beans. Tasty.

                                                                                                                    1. Chocolatechipkt RE: roxlet Mar 7, 2012 07:08 PM

                                                                                                                      Baked cod, asparagus, and buttermilk biscuits ... long day, couldn't do anything more complex.

                                                                                                                      1 Reply
                                                                                                                      1. re: Chocolatechipkt
                                                                                                                        suburban_mom RE: Chocolatechipkt Mar 7, 2012 08:37 PM

                                                                                                                        Hello....you made biscuits!

                                                                                                                      2. r
                                                                                                                        RelishPDX RE: roxlet Mar 7, 2012 09:47 PM

                                                                                                                        Leftovers last night, then tried my hand at velveting shrimp tonight for a repeat of the Black Pepper Shrimp I'd done a week or so ago.

                                                                                                                        When I'd velveted the chicken a few days ago, the recipe had called for cornstarch and mirin, so I did that with the shrimp too, even though that's not really traditional. The shrimp released a bit of liquid on contact in the pan, which began to look like it was going to burn on the first shrimp by the time I had the 10th in there, so I don't think I'll be velveting with mirin on shrimp again. I'm supposing the sugar in mirin played a part in that.

                                                                                                                        Can't say that velveting shrimp really improved them the way that soaking the shrimp in salted water did, nor how velveting improved the chicken. Otherwise, the dish was much better this time—cranked down the sriracha a bit, doubled the scallions, and added a handful of snow peas to use up all the sauce.

                                                                                                                        All things considered though, I believe that I'm doing well enough with Asian recipes that it's time to invest in a proper wok—going to have to be a flat-bottom model since I've got an electric range. But where the heck am I going to store it? Oi. I'm already to the point with cookware that roasting pans get stored in the linen closet down the hall (to much snickering by friends I might add!).

                                                                                                                        Next up to velvet, beef!

                                                                                                                        4 Replies
                                                                                                                        1. re: RelishPDX
                                                                                                                          JungMann RE: RelishPDX Mar 8, 2012 07:24 AM

                                                                                                                          Rather than velveting shrimp with cornstarch and alcohol, I think Rasa Malaysia gives some good tips here on how to get that elusively firm, yet tender texture for your stir fry: rasamalaysia.com/how-to-make-shrimps-crunchy/

                                                                                                                          1. re: JungMann
                                                                                                                            RelishPDX RE: JungMann Mar 8, 2012 03:47 PM

                                                                                                                            What an incredibly fascinating and valuable link, thanks for posting it. Now I understand why the baking soda step can't be bypassed in velveting, it alters the pH!

                                                                                                                            I'll have to mouse around that site some more. I'm finding that of all the Asian cuisines, Malaysian, Singaporean, and Indonesian cooking tickles my fancy the most.

                                                                                                                            Again, thank you!

                                                                                                                            1. re: RelishPDX
                                                                                                                              LindaWhit RE: RelishPDX Mar 8, 2012 04:49 PM

                                                                                                                              And THIS is why I love Chowhound. When a "Eureka!" moment happens and can be shared with others. :-)

                                                                                                                              1. re: LindaWhit
                                                                                                                                RelishPDX RE: LindaWhit Mar 8, 2012 10:43 PM

                                                                                                                                Oh, you bet! This was revelation level "Eureka!" :)

                                                                                                                                (Can you imagine what it'd cost to have someone standing over your shoulder explaining what's going on as they answer your questions and offer advice?)

                                                                                                                        2. mariacarmen RE: roxlet Mar 7, 2012 11:02 PM

                                                                                                                          what was i thinking? why didn't any of you stop me? i got to the oldster's and looked at the ingredients i had just purchased - fresh dill, scallions, herbed feta, asiago cheese - and realized these things were full of FLAVAH! no way my dad would like the spinach pie! but i made it anyway, for my sister, and then...... realized we did not have any baking powder nor even baking soda in her house, or his. i made it anyway. it was ok, but lacked salt, even though i put in a little more than it called for, and more asiago... very herbaceous, but needed salt. maybe my dad will like that, after all. le sigh.

                                                                                                                          i also made him a small chicken pot pie with a puff pastry top, for tomorrow's dinner. tonight he wanted a mishmash of leftovers - some restaurant spaghetti and meatballs, some pork i made him last Sat. that my sister had to "doctor" up for him because "it just doesn't have the right flavor" - aka, IT HAD FLAVOR. she added a cup of cream and took out the apple slices and he liked it. the man who puts cranberry jelly on EVERYTHING, and can eat apple pie every day, didn't like the pork and apple dish.

                                                                                                                          <end of rant>

                                                                                                                          anyway, the chicken pot pie was simples - sauteed onions, garlic, made a gravy, threw in diced precooked chicken breast, frozen peas, and a teensy bit of chopped frozen spinach. and salt. NOT ONE HERB. topped by a cute little old puff pastry toque. please god let him like it.

                                                                                                                          for my own dinner, i had a piece of leftover zucchini/feta pizza my sister had purchased (really, REALLY good), and then made myself my version of poor girl (aka lazy/starving girl)'s peking "duck" buns: king's hawaiian roll, store-bought roast chicken, hoisin, and sliced scallions. at least i sliced the scallions. i really actually love this little snacky dinner!

                                                                                                                          2 Replies
                                                                                                                          1. re: mariacarmen
                                                                                                                            GretchenS RE: mariacarmen Mar 9, 2012 03:07 PM

                                                                                                                            Oh mc, I let you down, I have not been on the board all week until today. I wondered up-thread about that spinach-dill-feta thing for your oldster, it sounded so yummy to ME. :)

                                                                                                                            1. re: GretchenS
                                                                                                                              mariacarmen RE: GretchenS Mar 9, 2012 04:07 PM

                                                                                                                              yes, you should have warned me!

                                                                                                                          2. BananaBirkLarsen RE: roxlet Mar 8, 2012 02:10 AM

                                                                                                                            Pepperoni pizza with sourdough crust! My first attempt at aged chocolate chip cookies for dessert.

                                                                                                                            My boyfriend's Spanish class is having a potluck tomorrow afternoon and he's going all out with beef adovada and my honey-cumin pinto beans (I think he's compensating for being one of the few "mature" students in the class -- I'm pretty sure most of the other people are bringing cookies and potato chips...) We spent the evening making the house smell delicious and blowing up the blender all over the kitchen. Bright red chili everywhere. Looked like we'd killed someone.

                                                                                                                            Adovada turned out amazing and the beans are in the crockpot for the night. I can only hope there will be some left over for him to bring home.

                                                                                                                            1 Reply
                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                              LindaWhit RE: BananaBirkLarsen Mar 8, 2012 12:30 PM

                                                                                                                              I'm laughing at the carnage in your kitchen, BBL. Hopefully it cleaned up well. :-)

                                                                                                                            2. h
                                                                                                                              Harters RE: roxlet Mar 8, 2012 04:57 AM

                                                                                                                              A somewhat snacky dinner on the way.

                                                                                                                              Supermarket carrot & coriander soup to start.

                                                                                                                              Cheese to follow - we've Montgomery Cheddar, a blue Cheshire and an Irish Gubeen (bought on our trip to Chester yesterday at, probably, the north of England's finest cheese shop ). There'll be bread, celery, pickled onions and chutney alongside. Maybe an apple as well

                                                                                                                              7 Replies
                                                                                                                              1. re: Harters
                                                                                                                                roxlet RE: Harters Mar 8, 2012 05:57 AM

                                                                                                                                I love this sort of dinner, Harters, but unfortunately it doesn't seem to please a teenaged boy!

                                                                                                                                1. re: Harters
                                                                                                                                  mariacarmen RE: Harters Mar 8, 2012 07:42 AM

                                                                                                                                  i need a snacky dinner soon...

                                                                                                                                  1. re: mariacarmen
                                                                                                                                    Barbara76137 RE: mariacarmen Mar 8, 2012 04:56 PM

                                                                                                                                    "snacky dinner" here tonight.... a ciabotta sliced thin, toasted slightly in the broiler, then topped with sauteed evoo, garlic, crushed red pepper & anchovy, a thin slice of provalone, and then back under the broiler. And a glass of shiraz.

                                                                                                                                    1. re: Barbara76137
                                                                                                                                      mariacarmen RE: Barbara76137 Mar 8, 2012 09:44 PM

                                                                                                                                      sounds perfect.

                                                                                                                                      1. re: Barbara76137
                                                                                                                                        nomadchowwoman RE: Barbara76137 Mar 9, 2012 10:00 AM

                                                                                                                                        Really, practically anything on a toasted ciabatta slice is fantastic--esp. w/a glass of shiraz (unless it's butter and jam at 7 am).

                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                          mariacarmen RE: nomadchowwoman Mar 9, 2012 11:20 AM

                                                                                                                                          never say never.

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            nomadchowwoman RE: mariacarmen Mar 10, 2012 09:23 AM

                                                                                                                                            you have a point, mc, as ever ; )

                                                                                                                                  2. mariacarmen RE: roxlet Mar 8, 2012 07:36 AM

                                                                                                                                    for tonight: http://www.shockinglydelicious.com/sm...
                                                                                                                                    baby back ribs sat in the crock all night. sadly, i ran out of smoked paprika, so i subbed hungarian paprika. not the same thing at all, but what are you gonna do? will glaze them tonight and broil quickly. i have lots of jasmine rice leftover that i may use for kimchi fried rice.

                                                                                                                                    (christina mason, or anyone else, can you please link to that recipe again for the salt-boiled potatoes, with the two sauces (red & green?) sorry, thought i'd saved it. thanks!)

                                                                                                                                    10 Replies
                                                                                                                                    1. re: mariacarmen
                                                                                                                                      Harters RE: mariacarmen Mar 8, 2012 08:23 AM

                                                                                                                                      Salt boiled spuds with red & green sauces?

                                                                                                                                      Is this a recipe from the Canary Islands, by any chance? Papas arrugadas? With both the mojo sauces that you seem to get with every dish in a restaurant?

                                                                                                                                      If so, here's a link to a recipe for the sauces which links to one for the potatoes:

                                                                                                                                      1. re: Harters
                                                                                                                                        mariacarmen RE: Harters Mar 8, 2012 10:26 AM

                                                                                                                                        yes exactly. thanks Mr. H.!

                                                                                                                                        1. re: mariacarmen
                                                                                                                                          ChristinaMason RE: mariacarmen Mar 12, 2012 09:13 AM

                                                                                                                                          Sorry, I've been out and about and just saw your S.O.S. This was the page I shared: http://www.weareneverfull.com/work-yo...

                                                                                                                                          1. re: ChristinaMason
                                                                                                                                            mariacarmen RE: ChristinaMason Mar 12, 2012 10:17 AM


                                                                                                                                            1. re: ChristinaMason
                                                                                                                                              mariacarmen RE: ChristinaMason Mar 12, 2012 10:18 AM

                                                                                                                                              I love that they're called papas arrugadas - "wrinkled potatoes"!

                                                                                                                                              1. re: mariacarmen
                                                                                                                                                Harters RE: mariacarmen Mar 12, 2012 10:30 AM

                                                                                                                                                As you can see in Christina's link, the skins do wrinkle. Looks a bit odd on the plate when you see them for the first time but they are delicious. We usually have a week or two in Tenerife in January but, next trip, we've booked for three weeks. Normally we eat out every night but will be doing much more cooking in this time - will have to try the papas.

                                                                                                                                                The recipe for the mojo rojo looks a bit timid to me - there's usually a bit of chilli heat in it. Not much but a littlle something in the background (although perhaps that might come from the pimenton).

                                                                                                                                                1. re: Harters
                                                                                                                                                  mariacarmen RE: Harters Mar 12, 2012 12:40 PM

                                                                                                                                                  Christina said it was exceptionally garlicky - like, overpoweringly so - which i'm excited about - but no, not spicy.

                                                                                                                                                  i actually have had them - a friend brought them to a party over the holidays - but i didn't get the recipe from him at the time. i love their ashen wrinkly look.

                                                                                                                                                  also, Harters, I bought some pork belly this weekend and i really want to make that fennel prep you did. was it just fennel seed and garlic, and then roasted?

                                                                                                                                                  1. re: Harters
                                                                                                                                                    buttertart RE: Harters Mar 13, 2012 04:50 PM

                                                                                                                                                    "Salt potatoes" -- the little ones are sold in 5 lb bags with a bag of salt to boil them with -- are a big thing in central and northern NY state. Wonder where they came from?

                                                                                                                                                2. re: ChristinaMason
                                                                                                                                                  nomadchowwoman RE: ChristinaMason Mar 12, 2012 11:04 AM


                                                                                                                                            2. re: mariacarmen
                                                                                                                                              gingershelley RE: mariacarmen Mar 8, 2012 09:56 AM

                                                                                                                                              Just reading Claudia Roden's 'The Food of Spain' from the library - and that salt-boiled potatoes and sauces was one of the first things that jumped out at me! Will have to compare the recipe to the below link.

                                                                                                                                              Liking the book! Memories of the Frenchman' and I touring Barcelona and St. Sebastian in 2010... ahh, the food!

                                                                                                                                            3. boyzoma RE: roxlet Mar 8, 2012 07:59 AM

                                                                                                                                              Taking a page from mariacarmen's book and going to make some chicken pot pie with puff pastry top. Got a frankenchicken breast thawing and a bunch of mixed veggies to throw in along with some fresh mushrooms that need to be used. Just realized I don't have any potatoes, but that's ok. It will be fine without them. Think just a side salad to go with.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: boyzoma
                                                                                                                                                shanagain RE: boyzoma Mar 8, 2012 10:45 AM

                                                                                                                                                I keep waffling between chicken pot pie and chicken and dumplings. I think ("think") the dumplings are going to win.

                                                                                                                                              2. gingershelley RE: roxlet Mar 8, 2012 09:53 AM

                                                                                                                                                Well, out with sister last night for some meh Indian food; I had my heart set on chicken Tikka Masala all day, but since she used to live in South Africa with an Indian family, I let her take the lead on ordering, and we had a lamb kabob and eggplant curry with some extra meh biryani.... nice company, but the food just didn't do it.

                                                                                                                                                Going to buy the chicken on offer for cheepy today, and make some Tikka Masala at home tonight, with spinach-ginger rice.
                                                                                                                                                The true tragedy, is while hanging with sis was great; I was sooo looking forward to going home to Top Chef reunion, and got home and it wasn't recorded! Aaak! Thought I had 'seasons pass' set, but it must have not been included.... rats! Hoping episode shows up on ling. So far, only 1 video.

                                                                                                                                                Onward and upward!

                                                                                                                                                2 Replies
                                                                                                                                                1. re: gingershelley
                                                                                                                                                  mariacarmen RE: gingershelley Mar 8, 2012 10:27 AM

                                                                                                                                                  i missed it too, GS! hoping to catch it on On Demand.
                                                                                                                                                  sorry about your meh food, but i know your own Tikka Masala will surpass.

                                                                                                                                                  1. re: gingershelley
                                                                                                                                                    LindaWhit RE: gingershelley Mar 8, 2012 12:31 PM

                                                                                                                                                    The reunion was on at 9pm EST - wonder if that removed it from being DVR'd?

                                                                                                                                                  2. Berheenia RE: roxlet Mar 8, 2012 12:59 PM

                                                                                                                                                    Tonight is leftover french mac and cheese and either brussels sprouts or broccoli or both. I have to make a soup to bring tomorrow night to a church event and I need to use up my cauliflower and fennel so am going to wing it with a few recipes I found on line by googling my main ingredients.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: Berheenia
                                                                                                                                                      mariacarmen RE: Berheenia Mar 8, 2012 01:23 PM

                                                                                                                                                      please, what is french mac and cheese?

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        linguafood RE: mariacarmen Mar 8, 2012 01:25 PM

                                                                                                                                                        mâc et fromage? :-D

                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                          Berheenia RE: mariacarmen Mar 8, 2012 01:50 PM

                                                                                                                                                          We saw Pierre Franey make mac and cheese with sauteed ham and mushrooms and extra cream so we call it french mac and cheese. It is also in the Essential NYT Cookbook

                                                                                                                                                          1. re: Berheenia
                                                                                                                                                            mariacarmen RE: Berheenia Mar 8, 2012 02:05 PM

                                                                                                                                                            le yum!


                                                                                                                                                            1. re: Berheenia
                                                                                                                                                              LindaWhit RE: Berheenia Mar 8, 2012 04:51 PM

                                                                                                                                                              Ahh, my mac & cheese already has ham in it (although I don't sauté it) and adding cream is just makes it more better. :-) Mushrooms just seems (to me!) foreign so I'll forgo that addition.

                                                                                                                                                              Mac & Cheese - a true comfort food.

                                                                                                                                                        2. linguafood RE: roxlet Mar 8, 2012 01:19 PM

                                                                                                                                                          Kurobata pork chops reduced for quick sale shall be braised briefly with a mix of onions & apples, brandy & a touch o'cream.

                                                                                                                                                          Side will be chopped Brussels sprouts and leftover baby bellas roasted in bacon fat, then tossed with a bit of lemon juice and maybe toasted pine nuts.

                                                                                                                                                          13 Replies
                                                                                                                                                          1. re: linguafood
                                                                                                                                                            MaryContrary RE: linguafood Mar 8, 2012 01:36 PM

                                                                                                                                                            Unsure what a Kurobata pork chop is, Lingua, but at my table for one this evening, I'll be having a grilled 1"-thick T-bone-cut pork chop with ramen noodles ('cause I really like them and Mr. C does not). Probably some asparagus since it was 99 cents a pound earlier this week.

                                                                                                                                                            Your dinner sounds great. Would you please enlighten me?

                                                                                                                                                            1. re: MaryContrary
                                                                                                                                                              linguafood RE: MaryContrary Mar 8, 2012 01:48 PM

                                                                                                                                                              It's a breed, aka Berkshire, if I'm not mistaken. It's fattier than the 'regular' factory bred pigs who are all lean & zero flavor.

                                                                                                                                                              1. re: linguafood
                                                                                                                                                                nomadchowwoman RE: linguafood Mar 8, 2012 04:15 PM

                                                                                                                                                                Soooo much better than the regular supermarket pork, imo. We can hardly even get the stuff, much less at a reduced price.

                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  Berheenia RE: nomadchowwoman Mar 9, 2012 05:22 AM

                                                                                                                                                                  I'm going on a "hunt" for this pork! Sick of dried out chops unless I bread them ....

                                                                                                                                                                2. re: linguafood
                                                                                                                                                                  LindaWhit RE: linguafood Mar 8, 2012 04:52 PM

                                                                                                                                                                  It tastes as pork USED to taste. :-)

                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                    gingershelley RE: LindaWhit Mar 8, 2012 07:01 PM

                                                                                                                                                                    Love me some Kurobota: get that at the local Met. Markets.... truly superior for flavor and marbling. Good for you LF, glad you found it - and at discount!

                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                    MaryContrary RE: linguafood Mar 9, 2012 01:22 PM

                                                                                                                                                                    Now that I know what I'm missing, I'll keep an eye out. Kind of like pork chops tasted years ago when I'd tell PawPaw that pork chops were my favorite fruit!

                                                                                                                                                                    1. re: MaryContrary
                                                                                                                                                                      mariacarmen RE: MaryContrary Mar 9, 2012 04:21 PM

                                                                                                                                                                      i love that!!

                                                                                                                                                                      1. re: MaryContrary
                                                                                                                                                                        gingershelley RE: MaryContrary Mar 9, 2012 05:12 PM

                                                                                                                                                                        It is so GOOD when CH let's a faithful follower learn something new. Truly - Berkshire and Kirubota pork are worth seeking out. The fat/flavor back in pork? Who knew! Amazing. :)

                                                                                                                                                                        Not the low-hanging fruit!

                                                                                                                                                                    2. re: MaryContrary
                                                                                                                                                                      Barbara76137 RE: MaryContrary Mar 8, 2012 05:04 PM

                                                                                                                                                                      I also got asparagus on sale this week, and I was surpised since it still seems early in the season. How did you cook it? As a side, grilling it with lemon pepper is probably my favorite.

                                                                                                                                                                      1. re: Barbara76137
                                                                                                                                                                        MaryContrary RE: Barbara76137 Mar 9, 2012 01:23 PM

                                                                                                                                                                        I like it just steamed with a little salt, pepper and butter.

                                                                                                                                                                    3. re: linguafood
                                                                                                                                                                      LindaWhit RE: linguafood Mar 8, 2012 04:52 PM

                                                                                                                                                                      I'm seriously <3 <3 <3 on your entire meal!

                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                        linguafood RE: LindaWhit Mar 8, 2012 05:31 PM

                                                                                                                                                                        It was yumboski. I added a bit of spicy mustard to the diced apples & onions & brandy mix, and a sploosh of >gasp< half & half, not wanting to make it too rich.

                                                                                                                                                                        The sprouts and shrooms were nice, too, even tho I forgot to salt them - the bacon fat took care of that :-)

                                                                                                                                                                    4. steve h. RE: roxlet Mar 8, 2012 04:03 PM

                                                                                                                                                                      Fricase de pollo con setas. Maybe some house red to wash it down. Deb's doing the cooking, I'm cleaning up. We'll stand at the counter and watch NCIS on the plasma.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                        steve h. RE: steve h. Mar 8, 2012 06:11 PM

                                                                                                                                                                        Update: Moved the dinner to the dining room, Neil Young's "Harvest" was on the box. The wine was upgraded from house red to California pinot noir. Dessert? Cheesecake from Junior's - it's a New York thing.
                                                                                                                                                                        There may be some porto in my future...

                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                          LindaWhit RE: steve h. Mar 9, 2012 03:41 PM

                                                                                                                                                                          Mmmm.....Junior's cheesecake.

                                                                                                                                                                      2. nomadchowwoman RE: roxlet Mar 8, 2012 04:50 PM

                                                                                                                                                                        Had my mom over earlier in the week when I made one of her special occasion dishes from my childhood--beef stroganoff (although I doubt she used a recipe from Gourmet). I decided on it after finding the tail end of the Christmas tenderloin in the freezer. Those tender morsels, barely seared, with quartered creminis, sliced shallots, sour cream, and a bit of dijon, served with buttered egg noodles--heavenly. Mom was pleased, and my niece offered, earnestly, her highest compliment: "this food has really good taste!" A salad of spinach, avocado, red onion, and bacon was the other accompaniment.

                                                                                                                                                                        I made seafood (shrimp, crab, oysters)-andouille gumbo the next night, determined to use up most of the shrimp stock taking up so much freezer space, and that, with brown rice, and some variant of spinach salad has been dinner for DH and me the past couple nights. We lucked out last night with an app of duck liver pate on toasts after I found a little ramekin of it hiding in the freezer.

                                                                                                                                                                        Tonight, it's kind of a mish-mash of what's in the freezer and fridge, along with store-bought roast chicken--red beans and brown rice, roasted brussels sprouts, avocado-tomato-onion salad.

                                                                                                                                                                        8 Replies
                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                          gingershelley RE: nomadchowwoman Mar 8, 2012 07:05 PM

                                                                                                                                                                          excellent use of freezer Hoovering! Love to find those tasty morsels hiding in my freezer. Since I chose a pull-out chest style freezer with my then-new counter-depth model about 5 years ago, I find that there are more 'lurker's" than ever before. Good to find, and expand, rather than have to destroy!

                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                            nomadchowwoman RE: gingershelley Mar 9, 2012 10:14 AM

                                                                                                                                                                            I really want a bigger freezer, gingershelley--and chest would be better as someday I'm going to end up w/a broken foot from things falling out when I open the freezer. But nowhere to put it. : (

                                                                                                                                                                          2. re: nomadchowwoman
                                                                                                                                                                            mariacarmen RE: nomadchowwoman Mar 8, 2012 09:48 PM

                                                                                                                                                                            your stroganoff makes me really want to try this dish - i don't think i've ever made it. it sounds delicate while still being hearty - not at all heavy. great job - and your niece is obviously developing a taste for her auntie's excellent cooking!

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              nomadchowwoman RE: mariacarmen Mar 9, 2012 10:12 AM

                                                                                                                                                                              Let me know if you want me to paraphrase; the Epicurious recipe online is a bit different from the one in the big yellow Gourmet cookbook. This really was the best recipe I've tried and, yes, much more delicate than others.
                                                                                                                                                                              My niece always cracks me up and she is, TG, slowly expanding her repertoire of things she deems of "good taste."

                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                mariacarmen RE: nomadchowwoman Mar 9, 2012 11:21 AM

                                                                                                                                                                                i do! thanks NCW!

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  nomadchowwoman RE: mariacarmen Mar 10, 2012 02:28 PM

                                                                                                                                                                                  Beef Stroganoff

                                                                                                                                                                                  Melt 1 ½ T butter in heavy saucepan and add 1 T flour, whisking to make a roux, for 2 minutes. Add 1 cup beef broth (I used canned) and whisk constantly, bringing to a boil. Reduce heat to simmer, stirring occasionally, for 3 minutes. Remove from heat; cover and keep warm (or re-warm later).

                                                                                                                                                                                  Pat dry 1 lb. beef tenderloin/filet mignon (I have also used rib eye); cut into pieces about an inch or so long; season w/s & p. Heat 1 T each butter & oil in lg. heavy skillet over moderately high heat. Cook beef in batches, browning pieces all over--quickly so they are still pink inside. Remove w/slotted spoon and set aside.

                                                                                                                                                                                  Add another T each butter & oil to skillet. Add ½ c thinly sliced shallots and cook about 3 minutes. Add ¾ lb creminis (cleaned, trimmed, and halved or quartered) (I used half creminis and half wild mushrooms last time) and cook about 8 minutes, until mushrooms juices evaporate and the shrooms begin to brown.

                                                                                                                                                                                  Return meat w/its juices to skillet; stir and transfer mixture to warm platter.

                                                                                                                                                                                  Reheat sauce over low heat. Whisk in 3 T sour cream and 1 tsp Dijon mustard (and 2 T chopped fresh dill if you like it; we prefer it without), salt and pepper to taste. Make sure sauce is warm, but don’t let it boil. Pour it over the meat, and serve w/buttered egg noodles. Enjoy.

                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                    mariacarmen RE: nomadchowwoman Mar 11, 2012 07:36 PM

                                                                                                                                                                                    thanks so much!

                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                      ChristinaMason RE: nomadchowwoman Mar 12, 2012 09:18 AM

                                                                                                                                                                                      I'm definitely going to try this. Mm.

                                                                                                                                                                            2. whatwouldruthdo RE: roxlet Mar 8, 2012 05:19 PM

                                                                                                                                                                              We're having Roast Beef Quesadillas using leftover pot roast and big salads. I've been dying to try this recipe, so I'm excited to dive in tonight!

                                                                                                                                                                              1. Chocolatechipkt RE: roxlet Mar 8, 2012 06:18 PM

                                                                                                                                                                                Lemon linguine, with zucchini and avocado on the side

                                                                                                                                                                                Oh, and for tomorrow I'm making pizza three ways: one plain, one with Canadian bacon and ...something, and one with roasted red and yellow peppers. Cheeses to be determined.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: Chocolatechipkt
                                                                                                                                                                                  nomadchowwoman RE: Chocolatechipkt Mar 9, 2012 10:16 AM

                                                                                                                                                                                  Is it the sauce that's lemon, Chocolatechip? Do tell.

                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                    Chocolatechipkt RE: nomadchowwoman Mar 9, 2012 07:23 PM

                                                                                                                                                                                    For the linguine? It's super simple, based on a Nigella recipe. In a bowl, mix together 1 egg yolk, the zest and juice of one lemon (I like it lemony), about 1/4 c of parmesan, 1/3 c of cream, and salt and pepper. Cook the linguine (1 lb), and set aside a little of the cooking water. After draining, put it back in the pot with 2 Tbs of butter and make sure it's well coated. Then stir in the sauce, tossing it well, and serve (add parsley if you want.)

                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                      nomadchowwoman RE: Chocolatechipkt Mar 10, 2012 09:26 AM

                                                                                                                                                                                      TY! The egg yolk, I'll bet, makes a difference. That sounds great; going directly onto my to-make-soon list.

                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                        Chocolatechipkt RE: nomadchowwoman Mar 10, 2012 12:07 PM

                                                                                                                                                                                        It's good! I make it a lot ... quick and satisfying, yk? Oh, and I forgot to mention to use the saved pasta water to thin the final mixture if it needs a bit more liquid (or there's always more cream, of course, lol.)

                                                                                                                                                                                2. s
                                                                                                                                                                                  suburban_mom RE: roxlet Mar 8, 2012 06:20 PM

                                                                                                                                                                                  Cilantro lime shrimp, mashed potatoes, sliced avocados and garlic toasts.

                                                                                                                                                                                  1. L.Nightshade RE: roxlet Mar 8, 2012 10:06 PM

                                                                                                                                                                                    Between my old computer fading out on me, and getting up and running on the new one, I've lost the pedal on this thread!

                                                                                                                                                                                    The other night I made a claypot chicken with eggplant and garlic from the COTM, and a cabbage and pomegranate seed salad with a honeyed dressing. To start the meal in a similar theme, and to use up a few bits of the foie gras, I made an appetizer of seared foie on a smear of date and pomegranate molasses puree. Topped with a few pom seeds, and served on toasted pita triangles.

                                                                                                                                                                                    Tonight I used some of the leftover wild boar to make a pot pie, adding stock to the existing picada for the base. Since the picada was a bit reminiscent of mole, I used a cornmeal dough for the topping, adding corn kernels and diced chile pepper. Topped after cooking with chopped cilantro. Mr NS made a compatible salad of greens, chopped apple, shallots, and bits of smoked salmon. Quite satisfying!

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: L.Nightshade
                                                                                                                                                                                      gingershelley RE: L.Nightshade Mar 9, 2012 02:21 PM

                                                                                                                                                                                      Sounds like a great re-purpose, and a tasty pie - not boar-ing at all! hehehe...

                                                                                                                                                                                      L.N., just curiuos where you guys get your foie up Bham way? It's not that easy to come by even in well-stocked Seattle....

                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                        L.Nightshade RE: gingershelley Mar 9, 2012 03:55 PM

                                                                                                                                                                                        Thanks gingershelley. Someone asked me the same question, but about the boar, earlier today, and I informed them that I caught the wild and unruly boar just off the fedex truck.
                                                                                                                                                                                        The boar and the foie both came from D'Artagnan. Which, I believe, is in NY. Rubee turned me on to the fact that they had free shipping in February. They arrived the day after I ordered.

                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                          gingershelley RE: L.Nightshade Mar 9, 2012 05:17 PM

                                                                                                                                                                                          LN, good to know I can get things like boar from D'Artagnan. So jealous of French contacts on France board, and people on here like Harter's, who can casually get to the market for wild game. I would like to cook a few woodcock's more than I can say... or even a simple pigeon.

                                                                                                                                                                                          I know DT more from working in resto's of and on last 30 years, but hadn't checked into them recently. I confess to getting foie mostly - sigh - in cans/jars from trips with the Frenchman to France, or when he goes back much more often than I can manage vacation-time wise to the homeland; he brings it back.

                                                                                                                                                                                          Will look into it! Thanks for sharing:)

                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                            L.Nightshade RE: gingershelley Mar 9, 2012 05:32 PM

                                                                                                                                                                                            Nice that you have an occasional courier from France! I know what you mean about being jealous of the markets in France. I long for the markets in Italy also. But then again, I'm envious of you in Seattle! You have much more to choose from even there!

                                                                                                                                                                                    2. mariacarmen RE: roxlet Mar 8, 2012 10:07 PM

                                                                                                                                                                                      so the ribs were good, but the sauce didn't really adhere to the meat after the broiler treatment, but luckily there was enough in the pan to slosh around in. the meat was super tender after being in the crock pot all night. i wish i'd had the smoked paprika, and since the recipe doesn't call for any salt, though i added some, it lacked a little oomph. for kimchi fried rice, using a suggestion from another thread, i sauteed onions, garlic, scallions, chopped up mushrooms and kimchi in butter, and a little peanut oil, then the rice, dark soy, egg, and frozen peas, finishing up with some gochujang for a bit of heat. salad of purple cabbage, red bell pepper, scallions, sesame oil, mirin, rice vinegar, s&p.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        L.Nightshade RE: mariacarmen Mar 8, 2012 10:13 PM

                                                                                                                                                                                        Sorry it missed on the oomph factor, it sure makes it on the visual! Great colors!

                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                          nomadchowwoman RE: L.Nightshade Mar 9, 2012 10:19 AM

                                                                                                                                                                                          Looks good. I'm going to have to try that kimchi fried rice I keep reading about. It has never sounded good to me, but I know it must be. And I have kimchi sitting idle in the fridge.

                                                                                                                                                                                      2. r
                                                                                                                                                                                        RelishPDX RE: roxlet Mar 8, 2012 10:47 PM

                                                                                                                                                                                        Tonight began work on the perfect Tomato Beef Chow Mein, a staple of the diet of my youth when we'd eat out in SF's Chinatown. Adventurous soul I was! I remember when it was 90¢ per plate and the day it went to $1. This was when a family of four could each order a dish, plus one for the table, rice, plus a big bowl of soup for all to start, then leave $7 or so on the table including a generous tip percentage-wise. We'd roll out of there literally holding our stomachs.

                                                                                                                                                                                        This is what proper Tomato Beef chow mein should look like (photo on right side, bottom):


                                                                                                                                                                                        Reading recipes online, many have the whole concept for Tomato Beef wrong. No celery allowed. Definitely no stewed tomatoes. (How COULD they?) The only acceptable veggies are tomatoes, green bell pepper, and white onion. Even ginger and garlic are suspect. Perhaps some baby bok choy could be allowed when there's some still in the crisper from three weeks ago that still hasn't gone bad like I have, but I forgot to cut some up.

                                                                                                                                                                                        Result: What landed on my plate was certainly edible, bordering on delicious, but not what I'm looking for yet. This is gonna be a long haul, I fear.

                                                                                                                                                                                        But I took lots of notes as I went along. Used kecap manis and red vinegar in a recipe for the first time. Perhaps second time for the red vinegar. The beef came out astoundingly well, even though I didn't go through the entire velveting routine, since I'm in too much pain tonight which limits my patience. Just put a tad in the marinade, as one of the recipes suggested. Shouldn't have put soy sauce onto the noodles, since that caused them not to crisp like they should have—that just added unnecessary salt.

                                                                                                                                                                                        But dang, the beef. What beef it was!! 5 oz. of petite sirloin cut into thin strips (not my favorite cut by a wide margin), marinated with a tsp. each of sesame oil, dark soy sauce, dry sherry, cornstarch, plus a scant 1/4 tsp. of baking soda. Sauteed briefly until it took on some color, removed and held until the last 30 seconds or so of cooking. Magnificent texture, taste and color.

                                                                                                                                                                                        1. h
                                                                                                                                                                                          Harters RE: roxlet Mar 9, 2012 06:04 AM

                                                                                                                                                                                          Lamb chops are going to get a slathering with harissa and then be cooked on the griddle pan. Meanwhile bulgur wheat will be soaking in hot water and then mixed with cumin, chopped tomatoes, chopped dired apricots, olive oil (I think this calls for my favourite Fair Trade Palestinian one), zest & juice of half a lemon and some dried oregano (recipe called for fresh - try getting that in March in northern England!).

                                                                                                                                                                                          No doubt there''ll be a fridge raid for olives, caperberries and other torshi-like comestibles to form a mezze-ish starter.

                                                                                                                                                                                          9 Replies
                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                            JungMann RE: Harters Mar 9, 2012 06:29 AM

                                                                                                                                                                                            Do you just slather harissa on the lamb chops without any extra seasoning? I've done this before and I thought there was something missing. Mint? Lemon? Garlic?

                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                              Harters RE: JungMann Mar 9, 2012 07:17 AM

                                                                                                                                                                                              Recipe (which is new) just suggests the slather. In fact, it only calls for 1/2 teaspoon for 12 chops which does even approach a slather in my mind - a good slather calls for 1/2 teaspoon (at least) per chop. Usually with a new one, we stick to the recipe and adapt next time but this is so obvious it needs a good slather.

                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                              mariacarmen RE: Harters Mar 9, 2012 07:50 AM

                                                                                                                                                                                              mmmmmyeahh that lamb sounds mighty tasty. that whole meal sounds like something i need to do soon.

                                                                                                                                                                                              what's special about your palestinian oil, Harters? what characteristics? My most exotic is a Spanish one, Unio. The rest of the time it's Californian.

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                Harters RE: mariacarmen Mar 9, 2012 08:10 AM

                                                                                                                                                                                                It's a very rich flavoured oil, MC - one that lingers in your mouth for a long time. And it's there even when you make quite a sharp dressing with lemon. Have to say, also, that I cannot ignore the politics of the matter and am pleased to be able to buy a product which is grown, harvested and produced in such difficult circumstances (more of that, for anyone interested, on Zaytoun's website)

                                                                                                                                                                                                I'm also a big fan of a product from the brother-in-law's home town area in Mallorca. The "Fet a Soller" brand is really only available on the island but I always make sure I come back with a bottle. It's much lighter and sharper than the Zaytoun - goes well with fish & seafood.

                                                                                                                                                                                                I've also recently discovered British "extra virgin" rapeseed oil which is fab and will only get better as producers develop their skill

                                                                                                                                                                                                Other than that it's supermarket own brand extra virgin for everyday use.

                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                  mariacarmen RE: Harters Mar 9, 2012 09:39 AM

                                                                                                                                                                                                  very cool.
                                                                                                                                                                                                  love the sound of that palestinian oil.

                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    Harters RE: mariacarmen Mar 9, 2012 10:12 AM

                                                                                                                                                                                                    Yep. That's them. They also do a very good giant couscous - which I bought at a Mark Thomas gig (comedian and political activist).

                                                                                                                                                                                              2. re: Harters
                                                                                                                                                                                                nomadchowwoman RE: Harters Mar 9, 2012 10:23 AM

                                                                                                                                                                                                That all sounds great. And, indeed, no way 1/2 tsp could "slather" anything. Do you make the harissa? I've bought it twice, and they were really different.

                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                  Harters RE: nomadchowwoman Mar 9, 2012 11:09 AM

                                                                                                                                                                                                  Bought. Life is too short for things like making harissa.

                                                                                                                                                                                                  I use"Le Phare du Cap Bon" which is Tunisian and available in the asian shops. It's nicely pokey without being overwhelming in chilli heat. Supermarkets tend to stock one by Belazu (sp?) - but I find it too refined, too wimpy.

                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    nomadchowwoman RE: Harters Mar 10, 2012 09:28 AM

                                                                                                                                                                                                    Thanks; will make a note and see if that brand is sold on this side of the old pond.

                                                                                                                                                                                              3. Berheenia RE: roxlet Mar 9, 2012 06:29 AM

                                                                                                                                                                                                I'm making a soup with roasted cauliflower and fennel. The recipe called for garlic but I only have a few cloves so I added a large shallot. I'm going vegan with this so I bought a container of Soy Dairy Creamer instead of using cream. If anyone has any warnings about this product I'd love to hear from you - I hope it doesn't curdle- I m going wait until I reheat it to add the Silk Creamer.

                                                                                                                                                                                                1. onceadaylily RE: roxlet Mar 9, 2012 08:50 AM

                                                                                                                                                                                                  Tonight I'm planning on making another batch of that pumpkin and ricotta gnocchi (but with a spicy marinara, rather than sage butter) from the recipe given by another CH. I'll add aleppo pepper to the gnocchi, and am toying with the idea of adding just a tiny bit of guajillo powder to the tomato sauce. I don't want to head into mole territory, but I love pairing both pumpkin and tomato with chiles. At any rate, to go with, roasted broccoli with parmesan, and a baguette--either served as is, or made into garlic bread.

                                                                                                                                                                                                  Which means I will have to leave the house on my day off to get flour. Because yesterday was the second market trip in a row that I left my list sitting on my desk at home. The desk I need to get up from and get this day started already. I'm going to do that any minute now.

                                                                                                                                                                                                  I also forgot to buy coffee.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                    mariacarmen RE: onceadaylily Mar 9, 2012 09:41 AM

                                                                                                                                                                                                    have a great day off, lily! those gnocchi sound so good. i've never made them, i should try sometime ....

                                                                                                                                                                                                  2. BananaBirkLarsen RE: roxlet Mar 9, 2012 10:29 AM

                                                                                                                                                                                                    So apparently some girl in my boyfriend's Spanish class took the leftover adovada. All of it. She asked if she could take some home and then poured the whole thing into a tupperware container and said, "Great! Now I know what I'm having for dinner tonight!" and walked off with it. Opinion seemed to be split in the class between loving the adovada and thinking that my boyfriend was trying to kill them (my home ground chili powder is potent stuff), but I guess this girl was in the loving it camp.

                                                                                                                                                                                                    So we made do with the leftover honey-cumin beans for dinner last night. I had spent most of the evening zesting oranges for my orangecello and then making orange curd with some of their naked orange bodies and I didn't feel like cooking much else, so it was just beans in a bowl topped with crema ("the good stuff," according to my boyfriend -- apparently the guy at the Mexican market has been selling me the "white person crema" all this time. My non-white-person boyfriend walks in and the guy just hands him "the good stuff"). Tortillas on the side for scooping. Chocolate chip cookies for dessert.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: BananaBirkLarsen
                                                                                                                                                                                                      nomadchowwoman RE: BananaBirkLarsen Mar 9, 2012 10:38 AM

                                                                                                                                                                                                      How do you make your orange curd, BBL? Do you add any lemon? I've had (and loved) orange curd, but when I made some recently, it was pretty blah--but my oranges were probably lacking in flavor.

                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                        BananaBirkLarsen RE: nomadchowwoman Mar 9, 2012 10:54 AM

                                                                                                                                                                                                        This was actually my first time doing orange curd, and I just used my standard recipe for lemon curd and cut half the sugar. I use this recipe from Fine Cooking: http://www.finecooking.com/recipes/le... It's super easy and the method of creaming the butter and sugar first means you never have to strain it.

                                                                                                                                                                                                        I thought about adding some lemon, but in the end I didn't (I was using beautiful oranges from a neighbour's tree and I wanted them to shine). The flavour is definitely lighter and less sharp than with lemon curd, but really bright and flavourful. I used less egg this time than the recipe called for (I didn't realise I was running low until after I started) and it came out a little thin. Tastes good though. I may have to make some scones to go with it since its too thin to use as a tart filling.

                                                                                                                                                                                                    2. Cherylptw RE: roxlet Mar 9, 2012 12:58 PM

                                                                                                                                                                                                      So, I've been gone a couple of weeks and as usual, everyone's meals are still sounding great! The last couple of days were as follows: Wed- Salisbury steak; I added chopped onion, carrot & mushroom to the meat (the bf thinks he don't like mushrooms but had no idea he was eating them)....made an caramelized onion gravy to top, and on the side, delmonico potatoes, peas & carrots and homemade biscuits. His mother's four layer yellow layer cake with cooked chocolate frosting for dessert. Very, very good dinner.

                                                                                                                                                                                                      Last night was chicken & broccoli alfredo with a garden salad & toasted garlic bread. Debating between going out to dinner tonight (It's our one year dating anniversary) or buckling down at home as it's cool, raining & windy...

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: Cherylptw
                                                                                                                                                                                                        boyzoma RE: Cherylptw Mar 9, 2012 01:11 PM

                                                                                                                                                                                                        Both meals sound yummy. Would love to have your Salisbury steak recipe. I need a good one. Welcome back!

                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                          LindaWhit RE: Cherylptw Mar 9, 2012 03:48 PM

                                                                                                                                                                                                          Welcome back, and happy dating anniversary! :-)

                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                            gingershelley RE: Cherylptw Mar 9, 2012 05:19 PM

                                                                                                                                                                                                            Happy Date-a-versary:) A wonderful milestone to celebrate:) Hope you focused as much on each other, as on what was on the plate:) Tho' I am sure, that from experience, each enriches the other appreciation!

                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                              nomadchowwoman RE: Cherylptw Mar 10, 2012 09:31 AM

                                                                                                                                                                                                              Yes, thumbs up on the dating anniversary. That's one lucky man--gets you and your food!

                                                                                                                                                                                                            2. GretchenS RE: roxlet Mar 9, 2012 03:23 PM

                                                                                                                                                                                                              Big pot of tomato sauce and meatballs on the stove right now for dinner (over spaghetti). Salad fixings are great out here in AZ: we will have romaine hearts, red cabbage, avocado (they are incredible), radish, scallion and quick pickled carrots and daikon ala ina. Mustardy vinaigrette. We have been fighting over the last of the salad the last few nights. Let us just say that I have more time and inclination than my sister does to wash and chop veggies and mix dressing. :)

                                                                                                                                                                                                              1. eight_inch_pestle RE: roxlet Mar 9, 2012 03:45 PM

                                                                                                                                                                                                                Wow, some really great cooking going on around here these days.

                                                                                                                                                                                                                Last night was buckwheat crepes with a duck breast, cremini, chard, dried cherry, fresh tarragon, orange zest, shallot, cream, and emmental filling. Baked for about 20 minutes under a little more cheese and ate with a salad of just arugula and vinaigrette. Sorry, ducky, but you were some good eats.

                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: eight_inch_pestle
                                                                                                                                                                                                                  gingershelley RE: eight_inch_pestle Mar 9, 2012 05:21 PM

                                                                                                                                                                                                                  Buckwheat crepes with duck... do tell more 8"? Lovely and interesting sly combo for filling.

                                                                                                                                                                                                                  I am enthralled. Could you perhaps share crepe recipe? I would love to try the whole concept!

                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                    eight_inch_pestle RE: gingershelley Mar 9, 2012 06:07 PM

                                                                                                                                                                                                                    Glad you like! Didn't measure anything (except the crepe batter, obviously), but can definitely outline this for you. However, am on the way out the door for the night and have kind of a busy weekend with friends visiting from out of town. Might be a couple days.

                                                                                                                                                                                                                  2. re: eight_inch_pestle
                                                                                                                                                                                                                    nomadchowwoman RE: eight_inch_pestle Mar 10, 2012 09:32 AM

                                                                                                                                                                                                                    Talk about great cooking! Those crepes sound incredible.

                                                                                                                                                                                                                    1. re: eight_inch_pestle
                                                                                                                                                                                                                      ChristinaMason RE: eight_inch_pestle Mar 12, 2012 09:33 AM

                                                                                                                                                                                                                      wow. seriously. wow.

                                                                                                                                                                                                                    2. LindaWhit RE: roxlet Mar 9, 2012 03:49 PM

                                                                                                                                                                                                                      Day off today - got new shoes and eyelashes and an oil/filter change on the Good Old Girl (to the tune of $650! Ow. That hurt!) and then headed up to Mom's to do a bit of "stuff" on her new computer (get the software install reminder that she never wanted but Dell gave her anyway UNinstalled, and a few other things).

                                                                                                                                                                                                                      Dinner tonight will be chicken in cognac mushroom sauce, rice pilaf, and steamed broccoli. And WINE. (Well, that's been in the glass for the past couple of hours.)

                                                                                                                                                                                                                      Hair appt. (Beauty) and taxes (and the Beast) tomorrow. Hopefully the gubmint will see fit to return a good bit of what I've loaned them this past year.

                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                        steve h. RE: LindaWhit Mar 9, 2012 04:49 PM

                                                                                                                                                                                                                        Shoes, eyelashes and an oil change... Never thought I'd read those three things in the same sentence.

                                                                                                                                                                                                                        Chicken in cognac mushroom sause sounds great, the sides, too. Wine is a requirement. Baseball season is around the corner.

                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          gingershelley RE: LindaWhit Mar 9, 2012 05:24 PM

                                                                                                                                                                                                                          So did YOU get new eyelashes while the car got the oil/filter? Who wears the shoes in this relationship?

                                                                                                                                                                                                                          You deserve chicken in cognac mustard sauce for that kind of shelling out... Wine as an important part of this meal if all that was for the ride.

                                                                                                                                                                                                                          Glad there is beauty day for you tomorrow, you deserve, deserve, deserve!

                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                            LindaWhit RE: gingershelley Mar 9, 2012 05:38 PM

                                                                                                                                                                                                                            Everything was for the GOG...."eyelashes" equals new windshield wiper blades, and shoes equals new tires. The "GOG" means "Good Old Girl", i.e., the 1999 Camry I've had for almost 13 years with 178,000 miles on her. :-)

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              Barbara76137 RE: LindaWhit Mar 9, 2012 07:18 PM

                                                                                                                                                                                                                              hey, that Camry is just broken in....my '93 Accord was still going strong at 233,000 miles!

                                                                                                                                                                                                                              1. re: Barbara76137
                                                                                                                                                                                                                                LindaWhit RE: Barbara76137 Mar 10, 2012 05:40 AM

                                                                                                                                                                                                                                LOL! But I've *never* owned a car that had more than 86,000 miles or 7 years on it! So this is something new. I'm aiming for 200K at this point. Unless I win the lottery. ;-)

                                                                                                                                                                                                                                And she's the "GOG" because when she needs to "get up and go", she's still got it. Pulled onto the highway yesterday afternoon behind an 18-wheeler....who, obviously, is accessing the highway rather slowly. I saw I had room in the middle lane of the highway with traffic behind me, so I kicked it in and had it up to 65 within seconds. She gets lots of pats on her steering wheel with a "Good girl!" every time she does that. ;-)

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  Harters RE: LindaWhit Mar 10, 2012 05:50 AM

                                                                                                                                                                                                                                  I'm going to replace my Corolla this year. 8 years old and 55k on the clock. Dunno what with, though. They don't sell the Corolla here any more and I dislike the replacement Auris (herself drives one). Whatever I get (possibly a Skoda) is going to have to last for a good 10 years.

                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    steve h. RE: LindaWhit Mar 10, 2012 10:54 AM

                                                                                                                                                                                                                                    I'm chuckling softly to myself. Deb and I have been married a bunch of years and never owned more than one car at a time. Our house is on the bus line where it's a 12-minute ride to the train station and a 45-minute ride to Manhattan's Grand Central Terminal. We drive less (a lot less) than 2000 miles per year. Ugly Betty, our 2010 Acura TL (black/black, 6-speed manual transmission, torque vectoring all-wheel drive, navigation system, 305 horsepower, bluetooth, voice actuated controls, XM Radio, plus more ridiculous bells and whistles than I can count), will go on sale on her fourth birthday. She'll probably have 6,000 miles on the clock.

                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                      LindaWhit RE: steve h. Mar 10, 2012 12:06 PM

                                                                                                                                                                                                                                      Dayam. You'll probably get close to original price on that one - it's like a dealer car! LOL

                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                        steve h. RE: LindaWhit Mar 10, 2012 12:32 PM

                                                                                                                                                                                                                                        Smells good, too!
                                                                                                                                                                                                                                        But yeah, that's the plan. Either drive them lightly and maintain them according to schedule (dealer maintained/housed in a heated garage) so you can sell 'em every four years or keep and maintain them to a high standard until you have "exhausted the facility". Both plans work. I prefer the four-year thing because cars today are frighteningly expensive and getting back into the game after 10 years or so can require a lot of cash (sticker shock). I've never looked at the lease option, maybe I should do my diligence.
                                                                                                                                                                                                                                        A hundred ways to peel a tomato and they all work.

                                                                                                                                                                                                                                        Modest note: Ugly Betty is fast. Very, very fast. She gets us up to Lime Rock Park well under the Google Maps estimated driving time ;-)

                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                              nomadchowwoman RE: LindaWhit Mar 10, 2012 09:40 AM

                                                                                                                                                                                                                              What a day--you go girl!
                                                                                                                                                                                                                              Just realized the eyelashes and shoes were for the other girl (the old one). I was thinking to myself, LW never ceases to surprise--good cooking, good re-capping, good deeding and daughtering, and she even has good eyelashes!
                                                                                                                                                                                                                              Chicken + mushrooms + cognac=utter deliciousness. Enjoy.

                                                                                                                                                                                                                            3. Uncle Bob RE: roxlet Mar 9, 2012 04:02 PM

                                                                                                                                                                                                                              Rye Whiskey........
                                                                                                                                                                                                                              Cube Steak.........
                                                                                                                                                                                                                              Chocolate Ice Cream.........

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: Uncle Bob
                                                                                                                                                                                                                                buttertart RE: Uncle Bob Mar 9, 2012 05:07 PM

                                                                                                                                                                                                                                Qu'est-ce que c'est a "musgoe", cher Uncle BoB?

                                                                                                                                                                                                                              2. buttertart RE: roxlet Mar 9, 2012 05:11 PM

                                                                                                                                                                                                                                Wild Meat Man went a little crazy with the internet food ordering this week, and we are now the proud owners of wild boar chops (2), wild boar tenderloins (2), whole pheasant (1) and pheasant breasts (4). Tonight the wild boar chops will be sautéd and paired up with baked potatoes, asparagus (if still viable...) and either lingonberries or cranberries. Later dessert in bed, confected by the same wild man, if I have my way.

                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                  L.Nightshade RE: buttertart Mar 9, 2012 05:30 PM

                                                                                                                                                                                                                                  Wow, what a wildly wonderful haul!
                                                                                                                                                                                                                                  Can you share your online source, or, should I say, the Wild Meat Man's source?

                                                                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                                                                    buttertart RE: L.Nightshade Mar 10, 2012 09:07 AM

                                                                                                                                                                                                                                    But of course, Fossil Farms. Very nice stuff -- the chops were very flavorful (lots of fat, natch). Had a salad of Bosc pear, celery, blue cheese, and fried shallots with it instead of the berries.

                                                                                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                                                                                      L.Nightshade RE: buttertart Mar 10, 2012 09:39 AM

                                                                                                                                                                                                                                      What a great site, thanks for the info buttertart! So glad I'm not a vegetarian right now.
                                                                                                                                                                                                                                      Perfect sounding salad, by the way. I love pear and blue cheese; nice touch with the fried shallots.

                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                        nomadchowwoman RE: buttertart Mar 10, 2012 09:47 AM

                                                                                                                                                                                                                                        Sounds great. Love the sound of that salad. Hope dessert was all you hoped for.

                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                          ChristinaMason RE: buttertart Mar 12, 2012 09:34 AM

                                                                                                                                                                                                                                          What a wonderful-sounding salad. Totally stealing it. Was there also lettuce? Do you dust the shallots in flour before frying, or were they pre-fab?

                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                            buttertart RE: ChristinaMason Mar 13, 2012 04:52 PM

                                                                                                                                                                                                                                            There was no lettuce, and the shallots were pre-fab from a Chinese store. I think I'd use plain green onions (scallions) next time.

                                                                                                                                                                                                                                      2. re: buttertart
                                                                                                                                                                                                                                        LindaWhit RE: buttertart Mar 9, 2012 05:39 PM

                                                                                                                                                                                                                                        Sounds like a very nice dinner. And dessert. ;-)

                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                          linguafood RE: buttertart Mar 10, 2012 10:13 AM

                                                                                                                                                                                                                                          Dessert in bed.... dare we ask? '-)

                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                            buttertart RE: linguafood Mar 10, 2012 05:16 PM

                                                                                                                                                                                                                                            It's a Friday night tradition here. He thinks up things to combine that I wouldn't necessarily (a cookie or two with a candied chestnut and a drop of some booze, whatever cake that's going with some of his frozen sour cherry hoard) but that always hit the spot. Last night I passed on the offer of same because I was sleepier than I was peckish (for once).

                                                                                                                                                                                                                                        2. gingershelley RE: roxlet Mar 9, 2012 05:32 PM

                                                                                                                                                                                                                                          My house, Shangrila, smells of beef and garlic. Not a bad way to end the week!

                                                                                                                                                                                                                                          Got an Angus Beef Natural bottom round roast from the discount bin at the local Kroger's, and marinated with red wine, garlic, thyme, bay, shallot.. the usual suspects.

                                                                                                                                                                                                                                          Roasting now to good MR, and popover batter resting. A little roasted asperagus with a quick finish of balsamic/good peppery EV from spain, and a great ceasar salad with homemade croutons, very-anchovy dressing with meyer lemon on deck for another side. Sigh, Happy sigh.

                                                                                                                                                                                                                                          I FINALLY got around to that homemade yogurt - prepped while the roast marinated. When the oven cools, it goes into warmer drawer until tomorrow. Hopefull - breafast tomorrow is fresh yogurt with decent(looking) CA strawberries. Those can be all perfume and looks, with no delivery. Hopeful that yogurt sets, and strawberries with a little maceration with more of the meyer lemon action, can jump start saturday.

                                                                                                                                                                                                                                          Dinner smells delish! A good start....

                                                                                                                                                                                                                                          1. Barbara76137 RE: roxlet Mar 9, 2012 07:24 PM

                                                                                                                                                                                                                                            I've been pathetic in cooking this week, and tonight was no exception. I made a japanese eggplant/tofu recipe from Emiril that I really thought I had "kicked up" with jalapeno, enoki mushrooms and toasted sesame seeds. It was stilll boring. I'm thankful that the gravlax I've been curing for the past six days is finally ready....so tomorrow morning I need some fresh bagels and cream cheese!

                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                            1. re: Barbara76137
                                                                                                                                                                                                                                              onceadaylily RE: Barbara76137 Mar 10, 2012 06:56 AM

                                                                                                                                                                                                                                              Sorry about the dull dinner, but it sounds like your breakfast is going to make up for it. I'd love it if you would report back on the gravlax, Barbara. The boyfriend loves the stuff, and he has a birthday coming up in less than a month. I'm working on a list of food items as part of his gift, and this would be perfect!

                                                                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                                                                mariacarmen RE: onceadaylily Mar 10, 2012 08:11 AM

                                                                                                                                                                                                                                                2nd that emotion - i'd love to make gravlax, myself.

                                                                                                                                                                                                                                                enjoy that breakfast!

                                                                                                                                                                                                                                              2. re: Barbara76137
                                                                                                                                                                                                                                                nomadchowwoman RE: Barbara76137 Mar 10, 2012 09:43 AM

                                                                                                                                                                                                                                                Me too--always wanted to make gravlax but never have.

                                                                                                                                                                                                                                                1. re: Barbara76137
                                                                                                                                                                                                                                                  linguafood RE: Barbara76137 Mar 10, 2012 10:15 AM

                                                                                                                                                                                                                                                  Oooh. Care to share your gravlax recipe? My man's not too fond of it, unfortunately, but it's such a great appetizer for dinner parties.

                                                                                                                                                                                                                                                  I made it a few years ago (Jacque Pepin recipe?), but never kept the recipe...

                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                    buttertart RE: linguafood Mar 10, 2012 05:17 PM

                                                                                                                                                                                                                                                    That and smoked (and canned, legacy of my childhood) are the only ways I love salmon.

                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                      Barbara76137 RE: linguafood Mar 11, 2012 07:15 AM

                                                                                                                                                                                                                                                      It's really easy. Take a salmon fillet with the skin on, cut it in half and sandwich half turbinado sugar, half kosher salt, and lots of fresh dill and cracked peppercorns between the skinless sides of fillet. Wrap tightly in plastic wrap and weigh it down in pan in the refrigerator for about 5 days, draining off the liquid and flipping it daily. You'll know when it is ready by the color and consistency.

                                                                                                                                                                                                                                                      1. re: Barbara76137
                                                                                                                                                                                                                                                        linguafood RE: Barbara76137 Mar 11, 2012 09:01 AM

                                                                                                                                                                                                                                                        Excellent! Thanks, B.

                                                                                                                                                                                                                                                        I had to look up turbinado sugar, tho. I guess it's just brown/raw sugar, eh? Sounds delish.

                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                          Barbara76137 RE: linguafood Mar 11, 2012 11:28 AM

                                                                                                                                                                                                                                                          I think the first time I tried this, the recipe called for brown sugar. As I was looking in the pantry for the coarse kosher salt I found the turbinado and thought I'd try it instead since the crystals were about the same size as the salt.

                                                                                                                                                                                                                                                        2. re: Barbara76137
                                                                                                                                                                                                                                                          mariacarmen RE: Barbara76137 Mar 11, 2012 07:44 PM

                                                                                                                                                                                                                                                          hey yes, thanks for this! it does sound easy, and i love the idea of using brown sugar, actually...

                                                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                                                      Harters RE: roxlet Mar 10, 2012 06:00 AM

                                                                                                                                                                                                                                                      Dinner comes from the Harters cookbook of the week - "Moro, the cookbook", Sam & Sam Clarke (2001), which offers a good blend of Spanish and Moorish offerings. We've stuck to Spanish

                                                                                                                                                                                                                                                      A starter of tortillitas de camarones see s abtter made with gram flour, soda water and Spanish paprika. Brown shrimps (the sort the colour blind French call grey shriimps) are stirred in and spoonfuls are fried to crisp fritters. Only a squeeze of lemon needed.

                                                                                                                                                                                                                                                      For main course, a slab of belly pork gets a rub of crushed garlic and ground fennel seeds. It then gets a good roasting. Pan juices form a gravy along with some fino sherry. As the oven's on, there'll be roast potatoes.

                                                                                                                                                                                                                                                      For an on-theme veg, caulflower florets get a couple of minutes blanching. Onions get slowly fried. Cauli goes in the frying pan, along with a very little water infused with saffron, some pine nuts and raisins. Everything gets 5 minutes or so simmer and it's done.

                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                        mariacarmen RE: Harters Mar 10, 2012 08:13 AM

                                                                                                                                                                                                                                                        this dinner sounds wonderful. i love the melding of the moorish and spanish, where you can't tell where one starts and the other ends. could you be a tad more specific about measurements for those tortillitas, por favor?

                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                          buttertart RE: Harters Mar 10, 2012 09:08 AM

                                                                                                                                                                                                                                                          That sounds superb. Cauli, yum.

                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                            JungMann RE: Harters Mar 10, 2012 10:30 AM

                                                                                                                                                                                                                                                            I love the sound of the tortillitas de camarones. I take it you want a loose cake batter consistency for these? Perhaps the consistency of a pakora fritter once you're done?

                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              Harters RE: Harters Mar 10, 2012 01:24 PM

                                                                                                                                                                                                                                                              Have to say, this has been one of the most successful dinners at Casa Harters for a long while. Everything just worked and was bloody tasty. MUst see about going to the restaurant when we're next down in London

                                                                                                                                                                                                                                                              As for the tortillitas, the measurements are a bit odd as they're scaled down for two people:

                                                                                                                                                                                                                                                              100g shrimps
                                                                                                                                                                                                                                                              28g gram flour
                                                                                                                                                                                                                                                              65ml soda water (club soda?)
                                                                                                                                                                                                                                                              Big pinch of pimenton
                                                                                                                                                                                                                                                              Pinch of bicarbonate of soda
                                                                                                                                                                                                                                                              Sea salt.

                                                                                                                                                                                                                                                              Mix the flour and water. The recipe says you're looking for a consistency between single & double cream (light/heavy?). Then mix in everything else except the shrimps. Chill the batter for 20 minutes then stir in the seafood. Fry heaped dessert spoonfuls of the mix till it's golden then flip to finish the other side. They come out a tad crisp but not overly so. Just lovely!

                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                mariacarmen RE: Harters Mar 11, 2012 07:47 PM

                                                                                                                                                                                                                                                                those sound fantastic. going to try it, thanks!

                                                                                                                                                                                                                                                              2. re: Harters
                                                                                                                                                                                                                                                                ChristinaMason RE: Harters Mar 12, 2012 09:48 AM

                                                                                                                                                                                                                                                                that belly sounds wonderful! does a lot of the fat render away?

                                                                                                                                                                                                                                                              3. nomadchowwoman RE: roxlet Mar 10, 2012 10:16 AM

                                                                                                                                                                                                                                                                Well, judging by the wild game(s) reported in this thread, our dinner was rather boring. A dip in the temps opened an opportunity for stew so I invited a couple of friends over for Greek Pork Stew w/olives and anchovies (a COTM recipe, not nearly as sassy as it sounds) served w/white beans in oilive oil and thyme and a Greek-ish salad (romaine, tomatoes, feta, red onion). I made three starters: egg salad dollops on pump w/smoked salmon and ww baguette crostini, one topped w/wild mushrooms and one w/beet greens, diced speck, feta. Dessert was a lemon-goat cheese tart that was easy and really delicious if you like those flavors. I topped it w/fresh strawberries, but I'm not sure those added anything but color contrast.

                                                                                                                                                                                                                                                                Tonight, we've plans to go out to hear music, but I'm getting the cooking bug and there's a certain HBO movie on the telly I want to watch. DH is asking for steak, and we just got some half-off dry aged strips so we'll see what happens.

                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                  LindaWhit RE: nomadchowwoman Mar 10, 2012 12:19 PM

                                                                                                                                                                                                                                                                  The lemon tart looks lovely!

                                                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                                                    buttertart RE: nomadchowwoman Mar 10, 2012 05:18 PM

                                                                                                                                                                                                                                                                    I'm hotting up leftover mapo doufu and rice and making a salad to go with it for the same certain movie, I bet!

                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                      L.Nightshade RE: nomadchowwoman Mar 11, 2012 02:14 PM

                                                                                                                                                                                                                                                                      That stew was next on my list, sounds somewhat disappointing. Any better the following day?
                                                                                                                                                                                                                                                                      I absolutely love the sound of lemon goat cheese tart. Looks great too!

                                                                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                                                                        nomadchowwoman RE: L.Nightshade Mar 11, 2012 09:34 PM

                                                                                                                                                                                                                                                                        Yes, LN, I'd say a little better--and my husband finished it of--but still didn't knock my socks off. To be fair, I'm not a huge fan of olive-intensive dishes. (I do love Pasta Puttanesca, however, so I thought I might love this, but it wasn't nearly as flavorful as Puttanesca.) I'll be curious as to how you like it if you do decide to make it.

                                                                                                                                                                                                                                                                      2. re: nomadchowwoman
                                                                                                                                                                                                                                                                        mariacarmen RE: nomadchowwoman Mar 11, 2012 07:49 PM

                                                                                                                                                                                                                                                                        well it certainly doesn't sound boring! love your starters, too.

                                                                                                                                                                                                                                                                      3. linguafood RE: roxlet Mar 10, 2012 10:22 AM

                                                                                                                                                                                                                                                                        So..... my crazy husband is currently in the kitchen, assembling the various items that go into tonight's dinner party's huge main event dish: tímpano (from one of his fave flicks, Big Night).

                                                                                                                                                                                                                                                                        Sauce was prepped yesterday already with ridiculous amounts of sausage (hot & sweet Italian), pork ribs, roasted red peppers, and assorted whathaveyous. A dozen eggs have been hard-boiled, meatballs are currently frying in the kitchen, and the house smells heavenly. Eventually, the dough to cover it all up will be made, and the whole sh-bang goes in the oven roughly 1.15 hours before we sit down to chow down.

                                                                                                                                                                                                                                                                        My very humble contribution to this feast for 10 is a Caesar Salad (sans croutons, given how carb-loaded the main event is) with this not outrageously extravagant, but outrageously addictive dressing:

                                                                                                                                                                                                                                                                        1 head romaine lettuce, outer leaves discarded
                                                                                                                                                                                                                                                                        1/3 cup Parmesan cheese
                                                                                                                                                                                                                                                                        4 anchovy filets
                                                                                                                                                                                                                                                                        2 cloves garlic, minced
                                                                                                                                                                                                                                                                        1 egg
                                                                                                                                                                                                                                                                        1/4 cup extra virgin olive oil
                                                                                                                                                                                                                                                                        1/2 teaspoon Dijon mustard
                                                                                                                                                                                                                                                                        2 tablespoons parsley, chopped
                                                                                                                                                                                                                                                                        1/2 lemon, juiced

                                                                                                                                                                                                                                                                        1. In large bowl, mash garlic, salt, anchovies, chopped cilantro and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper
                                                                                                                                                                                                                                                                        2. Crack egg into mixture and beat briefly, add the lemon juice and beat until smooth
                                                                                                                                                                                                                                                                        3. Slowly add the olive oil while continuing to beat mixture with fork — should be a light, creamy consistency 
                                                                                                                                                                                                                                                                        4. Add the grated cheese mixture and stir to combine

                                                                                                                                                                                                                                                                        I'll double the recipe as I am making two big bowls of this salad, and I might up the lemon and cheese content a tad.

                                                                                                                                                                                                                                                                        Friends are bringing a mystery appetizer and a chocolate cake for dessert.

                                                                                                                                                                                                                                                                        Good times @casa lingua :-)

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                          nomadchowwoman RE: linguafood Mar 10, 2012 11:43 AM

                                                                                                                                                                                                                                                                          Impressive. Love your crazy husband!

                                                                                                                                                                                                                                                                          I'm sure you'll have a great Big Night. (Every time I hear the mention of that movie, I think of my late aunt and uncle, who had a "Big Night" every year (after an annual event called "Big Day"). The food was more pedestrian, but there was lots of alcohol involved. My mother told me that it was after one of those, in 1970, that she never again let a drop of gin pass her lips. Though I'm sure there will be no such shenanigans at Casa Lingua.

                                                                                                                                                                                                                                                                          Copying your caesar dressing; may try it tonight.

                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                            LindaWhit RE: linguafood Mar 10, 2012 12:19 PM

                                                                                                                                                                                                                                                                            PLEASE tell us you've been taking pictures of the timpano assembly, linguafood? And have fun this evening!

                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                              linguafood RE: LindaWhit Mar 10, 2012 12:25 PM

                                                                                                                                                                                                                                                                              Aí. I have not, as I am being rather lazy and haven't been in the kitchen yet. I will take pics once my sweetie puts everything together, and of the final product.

                                                                                                                                                                                                                                                                              No gin for us, ncw.... ok, maybe a drop :-D

                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                buttertart RE: linguafood Mar 10, 2012 05:20 PM

                                                                                                                                                                                                                                                                                Sounds like a heap of fun being had in Happy Valley tonight! I'll have another G&T to toast you and himself.

                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                  mariacarmen RE: linguafood Mar 11, 2012 07:52 PM

                                                                                                                                                                                                                                                                                  Ay ay ay! i was so hoping for assembly pics!

                                                                                                                                                                                                                                                                                  Oh, just scrolled ahead and got a glimpse of the pics you posted.

                                                                                                                                                                                                                                                                              2. re: linguafood
                                                                                                                                                                                                                                                                                L.Nightshade RE: linguafood Mar 11, 2012 02:15 PM

                                                                                                                                                                                                                                                                                Wow. Thank heavens for crazy husbands!

                                                                                                                                                                                                                                                                              3. twodales RE: roxlet Mar 10, 2012 11:35 AM

                                                                                                                                                                                                                                                                                Today a Northern Italian type lasagna, sans ricotta and mozzarella. I used Anna Nannis sauce layered with spinach lasagna, bechamel and fresh parmesan. Much lighter than the usual heavy Southern Italian version so popular here in Chicago. I am really getting to prefer this style over the heavier one.

                                                                                                                                                                                                                                                                                I admit that this time I did not have the two hours to spare making the spinach pasta myself so I went to a fresh pasta shop, walked in and asked for sheets of spinach pasta. Within 3 minutes they made it for me! The cost $7 and 2 hours saved.

                                                                                                                                                                                                                                                                                I admit it is not as thin or quite as good as when I do it myself with fresh spinach but it is quite a good substitute and I satisfied my jones for this dish.

                                                                                                                                                                                                                                                                                Bless "Pasta Fresh"

                                                                                                                                                                                                                                                                                I also picked up some pumpkin ravioli in fresh vodka sauce as a treat for a vegetarian friend so am waiting to get the feedback from her on that.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                  Berheenia RE: twodales Mar 11, 2012 03:46 AM

                                                                                                                                                                                                                                                                                  Your lasagna sounds wonderful. I have some bolognese in the freezer so if I can locate some fresh spinach pasta - I know I can- I'm going to give this a try next weekend. I'm committed to Tex Mex enchiladas tonight.

                                                                                                                                                                                                                                                                                2. steve h. RE: roxlet Mar 10, 2012 01:31 PM

                                                                                                                                                                                                                                                                                  Homemade tomato soup and grilled cheese sammiches. We're going retro tonight. Cheesecake for dessert (Junior's). It was cold today so maybe I'll put "Endless Summer" on the plasma. Maybe some rum drinks are in my future, too. We'll see.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                    twodales RE: steve h. Mar 10, 2012 02:01 PM

                                                                                                                                                                                                                                                                                    Geez Steve...you know how to live!

                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                      steve h. RE: twodales Mar 10, 2012 02:22 PM

                                                                                                                                                                                                                                                                                      Aw shucks (head down, scuffs his crummy boat shoe on the ground).
                                                                                                                                                                                                                                                                                      Truth be told, sailors like you and me have a "life at 5 knots" attitude that's pretty difficult to explain.
                                                                                                                                                                                                                                                                                      Fair winds and following seas, twodales.

                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                        twodales RE: steve h. Mar 11, 2012 11:27 AM

                                                                                                                                                                                                                                                                                        Steve, you will appreciate the fact that my dh is on our boat (in storage) at this very minute trying out his newly designed/crafted dagger board He has been working on it for months. I sure hope it works because he has put a great deal of effort----not to mention kevlar, carbon fiber, resin and sweat into it so far.

                                                                                                                                                                                                                                                                                        Guess he deserves a fine meal for all of his work? Now...what to make...?

                                                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                                                          steve h. RE: twodales Mar 11, 2012 02:01 PM

                                                                                                                                                                                                                                                                                          It's been my earnest belief that sailors love whatever anyone else makes for them. Maybe kick things off with a pitcher of margaritas and follow up with something from Rick Bayless' playbook. The season is right around the corner.

                                                                                                                                                                                                                                                                                  2. roxlet RE: roxlet Mar 10, 2012 02:35 PM

                                                                                                                                                                                                                                                                                    Tonight is our annual fried chicken dinner with the same group of friends for about the last 10 years. Fried chicken, squash casserole, pole beans, rice and gravy, and three pies for dessert: Persian Lime Pie, Coconut Cream, and Sour Cherry.

                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                      LindaWhit RE: roxlet Mar 10, 2012 05:04 PM

                                                                                                                                                                                                                                                                                      Beautiful pies, rox! Enjoy your fried chicken dinner and friends. :-)

                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                        linguafood RE: roxlet Mar 11, 2012 09:02 AM

                                                                                                                                                                                                                                                                                        How does one get invited to the annual fried chicken dinner?

                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                          roxlet RE: linguafood Mar 11, 2012 11:09 AM

                                                                                                                                                                                                                                                                                          Ah, sorry. It's one of those dinners that are fun because it's the same meal and the same people year after year. It's just the chemistry of this particular group. I don't think I've laughed until I was crying like that in a long, long time. I could invite you to ANOTHER fried chicken dinner, and start a new tradition!

                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                            linguafood RE: roxlet Mar 11, 2012 11:15 AM

                                                                                                                                                                                                                                                                                            I'm all for new traditions :-)

                                                                                                                                                                                                                                                                                        2. re: roxlet
                                                                                                                                                                                                                                                                                          twodales RE: roxlet Mar 11, 2012 11:28 AM

                                                                                                                                                                                                                                                                                          Wow roxlet...this sounds amazing and perfect for old friends.

                                                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                                                            roxlet RE: twodales Mar 11, 2012 12:24 PM

                                                                                                                                                                                                                                                                                            Thanks! This is such a regular thing that we actually buy the sour cherries in early July, and pit and freeze them specifically for this dinner. It's late this year -- it used to be in February around President's Day, hence the cherries, but cherry pie seems to be appreciated whenever it appears!

                                                                                                                                                                                                                                                                                          2. re: roxlet
                                                                                                                                                                                                                                                                                            L.Nightshade RE: roxlet Mar 11, 2012 02:08 PM

                                                                                                                                                                                                                                                                                            What a great tradition, and what spectacular looking pies!

                                                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                                                              mariacarmen RE: roxlet Mar 11, 2012 07:55 PM

                                                                                                                                                                                                                                                                                              how fun that sounds! and your pies look and sound wonderful - especially the thought of that Persian lime one.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                roxlet RE: mariacarmen Mar 12, 2012 09:27 AM

                                                                                                                                                                                                                                                                                                Thanks, mc!

                                                                                                                                                                                                                                                                                              2. re: roxlet
                                                                                                                                                                                                                                                                                                ChristinaMason RE: roxlet Mar 12, 2012 09:48 AM

                                                                                                                                                                                                                                                                                                gorgeous desserts!

                                                                                                                                                                                                                                                                                              3. jenscats5 RE: roxlet Mar 10, 2012 04:20 PM

                                                                                                                                                                                                                                                                                                Past couple of weekends I've been busy working on repainting/remodeling the step-daughter's house and haven't had time to cook much. This weekend's project was just tearing something apart then leaving it...LOL

                                                                                                                                                                                                                                                                                                So decided on fun & old school tonite - Iceberg Wedge salad with bacon & blue cheese to start. Main was a steak with roasted asparagus and balsamic glaze. YUM! Color me happy!

                                                                                                                                                                                                                                                                                                1. LindaWhit RE: roxlet Mar 10, 2012 05:07 PM

                                                                                                                                                                                                                                                                                                  Lobster cakes (store-bought) with a homemade Cajun roasted red bell pepper remoulade; leftover rice pilaf, and roasted asparagus. Wine alongside. :-) Triple gingersnaps for dessert, and "The Help" on the DVR.

                                                                                                                                                                                                                                                                                                  1. Terrie H. RE: roxlet Mar 10, 2012 05:07 PM

                                                                                                                                                                                                                                                                                                    A weird, mini Thanksgiving dinner for me tonight. I'm trying to use what's in my freezer and found a turkey wing I bought in November when turkey parts are economical. I buy thighs and wings during that timeframe and freeze.

                                                                                                                                                                                                                                                                                                    Cooking for just me, so I made a little mound of bread stuffing, put the turkey wing on top, and baked it. I had some green beans and a few mushrooms and thought of green bean casserole. Caramelized the onions slowly to try and get some of that fried onion topping taste and cooked the mushrooms and green beans in the same pan. Added a dab of sour cream to try and get that casserole effect, but it probably would have been better without it.

                                                                                                                                                                                                                                                                                                    One of Sister Schubert's paker house rolls rounded out my Thanksgiving-for-one-in-March dinner.

                                                                                                                                                                                                                                                                                                    1. BananaBirkLarsen RE: roxlet Mar 10, 2012 07:44 PM

                                                                                                                                                                                                                                                                                                      Ground beef patties tonight, seasoned with a bit of my home ground New Mexico chili powder. Cheesy scalloped potatoes on the side and a marinated tomato salad with a mustardy vinaigrette. Maybe some sliced kosher dills as well (I think I still have one of my homemade ones in the back of the fridge).

                                                                                                                                                                                                                                                                                                      1. l
                                                                                                                                                                                                                                                                                                        lovepink71 RE: roxlet Mar 11, 2012 06:37 AM

                                                                                                                                                                                                                                                                                                        Jamaican curried goat with rice and peas, fried plantains and festival. And ginger beer of course, maybe a Red Stripe or three. :)

                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                        1. re: lovepink71
                                                                                                                                                                                                                                                                                                          mariacarmen RE: lovepink71 Mar 11, 2012 07:56 PM

                                                                                                                                                                                                                                                                                                          what is festival, please?

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                            L.Nightshade RE: mariacarmen Mar 11, 2012 08:02 PM

                                                                                                                                                                                                                                                                                                            That piqued my curiosity also. All I could find was something about a Jamaican dumpling. Would love to hear more!

                                                                                                                                                                                                                                                                                                        2. h
                                                                                                                                                                                                                                                                                                          Harters RE: roxlet Mar 11, 2012 07:48 AM

                                                                                                                                                                                                                                                                                                          Tonight, we're off out to a theatre show in Salford (one of the two cities in the metro area) and we've decided to have dinner at their restaurant before the performance. For me, it's the start of four days of eating out - tomorrow there's a family birthday get-together and I've then two days in Yorkshire doing some research.

                                                                                                                                                                                                                                                                                                          See you folks on Thursday. In the meantime, happy cooking and happy eating.

                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                            linguafood RE: Harters Mar 11, 2012 09:04 AM

                                                                                                                                                                                                                                                                                                            Enjoy your four days of eating out, Harters, and report back when you get a chance.

                                                                                                                                                                                                                                                                                                          2. LindaWhit RE: roxlet Mar 11, 2012 10:32 AM

                                                                                                                                                                                                                                                                                                            I was going to roast the tip end of a beef tenderloin, but instead I'll make a beef stroganoff, as I have lots of mushrooms to slice up to go into the stroganoff. No shallots, so I'll use some onion finely diced with minced garlic. Sides will be egg noodles and peas. This makes two meals in as many days in which I'm using cognac. :-)

                                                                                                                                                                                                                                                                                                            My go-to recipe: http://chowhound.chow.com/topics/7606...

                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              linguafood RE: LindaWhit Mar 11, 2012 11:17 AM

                                                                                                                                                                                                                                                                                                              Damn, if we hadn't OD'd on the carb-pocalypse that is tímpano yesterday I'd be making stroganoff today as well. That just sounds mighty tasty -- beef, shrooms, cream sauce, noodles.... what's not to like?

                                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                                LindaWhit RE: linguafood Mar 11, 2012 11:31 AM

                                                                                                                                                                                                                                                                                                                Carb-pocalypse! LOL Hope it was good - AND you got some pics!

                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                  roxlet RE: linguafood Mar 11, 2012 12:25 PM

                                                                                                                                                                                                                                                                                                                  Yes, how was the timpano! What an incredible thing to make. Please report!

                                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                                    linguafood RE: roxlet Mar 11, 2012 04:05 PM

                                                                                                                                                                                                                                                                                                                    Well, you asked for it.

                                                                                                                                                                                                                                                                                                                    People really dug it, as it's just such a unique looking dish. As for flavor, I can't say that I'd consider it worth the hours and hours my man spent in the kitchen.

                                                                                                                                                                                                                                                                                                                    It's just a glorified pasta bake -- and I'm still trying to wrap my head around the concept of wrapping dough around pasta. Or having 12 hard-boiled eggs in there.

                                                                                                                                                                                                                                                                                                                    I'm really glad we don't have much leftover :-)

                                                                                                                                                                                                                                                                                                                    Going out for Indian tonight with a buddy -- something spicy is in order & we deserve to be lazy today. Simpsons and Zombies after at our place.

                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                      linguafood RE: roxlet Mar 11, 2012 04:06 PM

                                                                                                                                                                                                                                                                                                                      Duh. Forgot the pics....

                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                        buttertart RE: linguafood Mar 11, 2012 05:00 PM

                                                                                                                                                                                                                                                                                                                        Do you eat the dough? Sounds good to me...
                                                                                                                                                                                                                                                                                                                        We used to order lasagna from a pizzeria in Toronto when we were at the U that had hardboiled eggs and peas in it. Surprisingly good!

                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          mariacarmen RE: linguafood Mar 11, 2012 08:00 PM

                                                                                                                                                                                                                                                                                                                          Gorgeous! Bravo to the man! what didn't love about it?

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                            linguafood RE: mariacarmen Mar 12, 2012 08:51 AM

                                                                                                                                                                                                                                                                                                                            I thought it was overall too bland, dry, and doughy. As I said upthread.... wrapping dough around pasta? Hey, let's throw some rice & potatoes in there while we're at it '-)

                                                                                                                                                                                                                                                                                                                            Nah, I just like bigger flavors than this, and given the prep time, I just don't think it's worth the effort. My man liked it, tho, and so did our guests, which is all that matters.

                                                                                                                                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                                                                                                                                            nomadchowwoman RE: linguafood Mar 11, 2012 09:39 PM

                                                                                                                                                                                                                                                                                                                            Very cool looking!

                                                                                                                                                                                                                                                                                                                    2. boyzoma RE: roxlet Mar 11, 2012 11:11 AM

                                                                                                                                                                                                                                                                                                                      I got a reprieve last night. DH took me to Chang's Mongolian Grill. Gotta love that stuff since I get to pick and choose what I want in my dinner (lots of mushrooms, that's for sure) plus I get to control how spicy/hot my dinner is. And I love their "pancakes". I can only find them at my local Uwajimaya market when I do stir fry.

                                                                                                                                                                                                                                                                                                                      I'm so glad that that old turkey carcass (freezer burned and all - I just simmered for 8 hours!) turned into some yummy stock the other day. Tonight I am making a turkey breast for DH and I. To go with will be some buttery mashed potatoes, lots of rich gravy, yams (which DH used to hate, but now loves - go figure), herb stuffing with celery and onions (very basic), veggies (have not decided yet which ones we will have yet), cranberry sauce and some flaky dinner rolls DH found at the local bakery yesterday. Lovin' it since we will have lots and lots of left overs!

                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                                                                                                                                        boyzoma RE: boyzoma Mar 11, 2012 11:49 AM

                                                                                                                                                                                                                                                                                                                        Oh, and I just have to mention I had a fabulous shopping day yesterday (and I hate to shop). They opened a new Penzey's in our town about 2 miles away from our house. Oh my. I have gone crazy in that place - replacing a bunch of expired stuff and stocking up on some new ones.

                                                                                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                                                                                          LindaWhit RE: boyzoma Mar 11, 2012 04:08 PM

                                                                                                                                                                                                                                                                                                                          Very easy to go overboard in Penzey's. Enjoy! The one in MA is now MUCH further from where I now live, but I'll still make the trip on occasion!

                                                                                                                                                                                                                                                                                                                      2. onceadaylily RE: roxlet Mar 11, 2012 11:41 AM

                                                                                                                                                                                                                                                                                                                        Our conflicting schedules have denied us not only a much-needed trip to the produce market, but meant that I had to do the walking tour for staples from the big box, and once I grabbed flour and laundry detergent, I was too weighed down to grab much else for the pantry. The cupboards are pretty bare. I don't even have a single onion.

                                                                                                                                                                                                                                                                                                                        But I do have salsa, half a lime, and a few chunks of pineapple left over from earlier meals, and plan combining them, along with some green chiles and ground guajillo, and then marinating and baking strips of tofu to use in grilled sandwiches with pepperjack cheese. I do have one packet of tortillas left, and so a choice of bread or tortilla is available. To go with, I've ramen on offer. and will saute shredded carrot and garlic, and add a little ginger, and garlic-chile paste, with an egg dropped in. I do have a few potatoes, and if the boy would rather, he can have fried potatoes with his sandwich. I like ramen more than he does, so he's always appreciative of an alternative dish.

                                                                                                                                                                                                                                                                                                                        What I wouldn't do for a cabbage in my fridge right now. I'm guessing tomorrow is going to be takeout. *And cue Billie Holiday singing Black Coffee*, 'cause I am out of sugar.

                                                                                                                                                                                                                                                                                                                        1. jenscats5 RE: roxlet Mar 11, 2012 12:23 PM

                                                                                                                                                                                                                                                                                                                          My step-daughter came over for a late lunch/early dinner & requested scallops....so made some Herbed Risotto with a garlic/white wine/butter sauce....had some shrimp and roasted asparagus (from last nite) so put that on top & it all looked quite nice!! Tasted good too!

                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                          1. re: jenscats5
                                                                                                                                                                                                                                                                                                                            jenscats5 RE: jenscats5 Mar 11, 2012 12:34 PM

                                                                                                                                                                                                                                                                                                                            And here is a pic:

                                                                                                                                                                                                                                                                                                                            1. re: jenscats5
                                                                                                                                                                                                                                                                                                                              roxlet RE: jenscats5 Mar 11, 2012 12:44 PM

                                                                                                                                                                                                                                                                                                                              Very nice looking risotto!

                                                                                                                                                                                                                                                                                                                              1. re: jenscats5
                                                                                                                                                                                                                                                                                                                                LindaWhit RE: jenscats5 Mar 11, 2012 04:09 PM

                                                                                                                                                                                                                                                                                                                                Very nice!

                                                                                                                                                                                                                                                                                                                                1. re: jenscats5
                                                                                                                                                                                                                                                                                                                                  mariacarmen RE: jenscats5 Mar 11, 2012 08:05 PM


                                                                                                                                                                                                                                                                                                                                  1. re: jenscats5
                                                                                                                                                                                                                                                                                                                                    nomadchowwoman RE: jenscats5 Mar 11, 2012 09:42 PM

                                                                                                                                                                                                                                                                                                                                    Oh my, does that look tasty!

                                                                                                                                                                                                                                                                                                                                2. buttertart RE: roxlet Mar 11, 2012 05:02 PM

                                                                                                                                                                                                                                                                                                                                  The whole pheasant tonight, done as suggested in the recipes on Fossil Farms' website -- with green grapes, pomegranate seeds, and some other stuff. The baked wild rice with porcini (CI "More Best Recipes"). Arugula (sigh) salad.

                                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                                                                    nomadchowwoman RE: buttertart Mar 11, 2012 09:43 PM


                                                                                                                                                                                                                                                                                                                                    Why sigh over arugula? (Or is that a sigh of pleasure? Would be for me.)

                                                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                      buttertart RE: nomadchowwoman Mar 13, 2012 04:53 PM

                                                                                                                                                                                                                                                                                                                                      It's a staple in our household -- I like it OK, he loooves it. Our late lamented kitty Milan used to, too.

                                                                                                                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: buttertart Mar 13, 2012 09:42 PM

                                                                                                                                                                                                                                                                                                                                        reversed in our house. he likes it a lot, i could live on it. i used to make myself these lunches during our stint in Northern Italy - super fresh and thin carpaccio from the pristine butcher in the next town over, over a salad of super peppery, just picked rucola, a drizzle of extra virgin olive oil over both, a little sea salt, maybe a squeeze of lemon, cracked pepper.... MMMM!

                                                                                                                                                                                                                                                                                                                                        love that your cat - MILAN - ITALIANO - loved it too.

                                                                                                                                                                                                                                                                                                                                    2. re: buttertart
                                                                                                                                                                                                                                                                                                                                      buttertart RE: buttertart Mar 13, 2012 04:58 PM

                                                                                                                                                                                                                                                                                                                                      Da boid...

                                                                                                                                                                                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                                                                                                                                                                                        nomadchowwoman RE: buttertart Mar 13, 2012 05:12 PM

                                                                                                                                                                                                                                                                                                                                        You deserve a Michelin star for that, bt.

                                                                                                                                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                          buttertart RE: nomadchowwoman Mar 21, 2012 05:59 PM

                                                                                                                                                                                                                                                                                                                                          Gee thanks! Popping back to say that I was leery of heating the pomegranate arils for fear they would colloapse, but actually they held their shape even after being reheated with the leftovers. Surprising.

                                                                                                                                                                                                                                                                                                                                    3. mariacarmen RE: roxlet Mar 11, 2012 07:29 PM

                                                                                                                                                                                                                                                                                                                                      Last night I had two parties to attend - one with a private chef cooking dinner for us. Very good, although the first course - cauliflower soup with a seared scallop - lacked a little flavor. rare steak with chimichurri was really good, and a salted butterscotch pudding was the best. I left the BF (he is not the social butterfly i am) at home with a loose version of kalbi - flanken steak marinated overnight in garlic, brown sugar, mirin, dark soy, sesame oil,, scallions and a ton of gochujang. Jasmine rice on the side, and he made himself a little salad, and boiled the marinade to make a glaze, then grill-panned the steak. and he took pictures for me! how nice is he?

                                                                                                                                                                                                                                                                                                                                      in the oven now are two chicken/thigh pieces that marinated in olive oil, garlic, rosemary, oregano and lemon thyme, a ton of lemon juice and some zest, s&p. also made couscous with fresh dill, olive oil, peas and minced shallots. and i'll make some sort of salad with feta. it already smells really good in here.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                        LindaWhit RE: mariacarmen Mar 11, 2012 07:37 PM

                                                                                                                                                                                                                                                                                                                                        I love that he took pictures for you! LOL

                                                                                                                                                                                                                                                                                                                                      2. mariacarmen RE: roxlet Mar 11, 2012 07:30 PM

                                                                                                                                                                                                                                                                                                                                        oops, forgot to post the BF's pic!

                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                          L.Nightshade RE: mariacarmen Mar 11, 2012 07:37 PM

                                                                                                                                                                                                                                                                                                                                          I think that is so sweet that he took the picture for you to post! Nice work!

                                                                                                                                                                                                                                                                                                                                          1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                                                            mariacarmen RE: L.Nightshade Mar 11, 2012 08:07 PM

                                                                                                                                                                                                                                                                                                                                            i know! he's the best.

                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                            nomadchowwoman RE: mariacarmen Mar 11, 2012 09:45 PM

                                                                                                                                                                                                                                                                                                                                            What a sweetheart!

                                                                                                                                                                                                                                                                                                                                          3. weezieduzzit RE: roxlet Mar 11, 2012 07:32 PM

                                                                                                                                                                                                                                                                                                                                            Chicken satay with peanut sauce, rice, cucumber salad and a "salad" of various other raw veggies (red pepper, cauliflower, green onions, etc....)

                                                                                                                                                                                                                                                                                                                                            Dinner is light because there is always a lot of snacking on days we've been to the asian market.... too many goodies come home with us every time.....

                                                                                                                                                                                                                                                                                                                                            1. L.Nightshade RE: roxlet Mar 11, 2012 07:35 PM

                                                                                                                                                                                                                                                                                                                                              I'm posting last night's dinner. We haven't turned all the clocks forward, so it just doesn't seem like dinnertime yet. We had Greek again, still taking inspiration from the COTM.

                                                                                                                                                                                                                                                                                                                                              Started the evening with sweet potato skordalia, olives, gigantes, myzritha cheese, and pita bread. Rebetiko in the background while we chatted.

                                                                                                                                                                                                                                                                                                                                              Then we sat down to beef kapama with wine, brandy, coffee, and honey. Spiced with cinnamon, cloves, and bay leaves. Hearty peasant bread for mopping up the juices. Side dish of kale with garlic, kalamata olives, and lemon. I reported on those dishes in the COTM threads, won't belabor them here. A bottle of Thymiopoulos Xinomavro paired nicely.

                                                                                                                                                                                                                                                                                                                                              Mr. NS is on a baking spree, and supplied us with a tarte tatin for dessert! He did an impressive flip with a hot and heavy iron skillet. Vanilla bean ice cream on top.

                                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: L.Nightshade Mar 11, 2012 08:10 PM

                                                                                                                                                                                                                                                                                                                                                can't wait to try that sweet potato skordalia. the BF went to the store for me and could find no sweet potato, only yams.

                                                                                                                                                                                                                                                                                                                                                does Mr. NS have a good recipe for that tarte tatin? i've always wanted to make one but i always chicken/lazy-out.

                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                  L.Nightshade RE: mariacarmen Mar 11, 2012 08:13 PM

                                                                                                                                                                                                                                                                                                                                                  I'm sure he'd be happy to share his recipe, but he's not happy with it at the moment. Different stove, different pan; the crust was great, but the apples weren't firm and caramelized like the ones he remembers making. It sure was tasty, however. Nothing beats a well made crust. Now that you mention it, I think I'll have a slice tonight!

                                                                                                                                                                                                                                                                                                                                              2. LindaWhit RE: roxlet Mar 11, 2012 07:45 PM

                                                                                                                                                                                                                                                                                                                                                I've started a new thread here: http://chowhound.chow.com/topics/838399

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