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What's for Dinner #134 (OLD)

boyzoma Mar 22, 2012 09:07 PM

It's late west coast time, but who knows where you might be. I'd love to know what you are cooking up for dinner whatever time it is in your neighborhood. So what's cooking on your stoves, grills or in your ovens tonight?

  1. mariacarmen Mar 28, 2012 07:53 PM

    JEEZ LOUISE, i'm gone for a few days and there are souffles and it's Autumn and people are not going back to meat and eloping.... Rabaja, you coyly avoided my direct questioning a thread or so ago, didn't you? didn't i ask about honeymoon plans or somesuch? anyway, congrats, girl! love that we are in on this as the "others who know" besides your parents! how wonderfully romantic. so very happy for you and your guy!

    Still catching up on the rest of this thread, and i bet you're all on a new one, by now. I've been sick with a stupid cold that has me gobbling cold tabs and then passing out from dusk til well past dawn every evening after work. plus plagued with stress about my oldster's health (new things are popping up, as I'm sure they will continue to do from now on), so i've just been out of it and not in the kitchen at all. thankfully, the boy has something hot for me when i get home.

    tonight was an odd mixture: earlier today I'd made a request for eggs "just eggs and toast is really all i want". i get home and there are eggs boiling in a pot - which to me means hard boiled eggs - SO not what i wanted. i have my grouchy-pants on (i'm siiiiick, she whines) and as he looks at me and says "baby wants eggs, baby gets eggs!" i say, "i wanted fried eggs. and toast." The boy and his patience! he says, well it's never too late for that, and whips out the frying pan and fries up some eggs. we'll save the other eggs for lunches.

    with those eggs were little sweet chicken/apple sausages and caramelized onions, and slices of fried potato and sweet potato, as well as a few stalks of sauteed chinese broccoli i've had laying about. It was an oddly perfect combination. I asked him what he was going to do with the hard boiled eggs before i stopped him, and he said they were going to be 3 minute eggs. why didn't he just tell me that to begin with?? that would have been the same effect as fried eggs, right? i'm sure he was leery of further stirring up of my storm-cloud face. Poor guy. i've done him the favor of popping a couple of nighttime cold tabs so i should be out of his hair shortly.

    You people carry on the good work! I'm going to finish catching up on your yummy posts.

    5 Replies
    1. re: mariacarmen
      mariacarmen Mar 28, 2012 08:27 PM

      and it turns out you are NOT on a new thread, and as we're at something like 367 posts, i've started a new one here: http://chowhound.chow.com/topics/841356

      1. re: mariacarmen
        nomadchowwoman Mar 28, 2012 08:40 PM

        What a guy!
        GWS, mc.

        1. re: mariacarmen
          LindaWhit Mar 29, 2012 10:00 AM

          The boy is doing well in taking care of you. :-)

          1. re: mariacarmen
            rabaja Mar 29, 2012 11:44 AM

            Hope you're on the mend MC! I love a good three minute egg, but when they come out for me, I know it is shear luck. Glad he's taking such good care of you! Those hard boiled eggs do make a nice, low-point breakfast...probably not what you want to hear when you're nursing a cold.

            Funny how on-the-mark you were in the last post re; Hawaii, etc. You have that sixth sense about you, we've all seen it :)

            1. re: rabaja
              mariacarmen Mar 29, 2012 01:27 PM

              thanks all, i do have a good one at home. and rabaja, sounds like yours is one too!

          2. weezieduzzit Mar 28, 2012 07:24 PM

            It'll be 5 days before I get to eat another meal in peace (the picky child is coming for a long weekend,) so it's shrimp stuffed artichokes (kind of scampi-ish with a lot of garlic and a small bit of panko tosses in,) glazed baby carrots with dill and a glass of wine. :)

            3 Replies
            1. re: weezieduzzit
              gingershelley Mar 28, 2012 08:13 PM

              An extra glass of wine to you, fine intrepid woman you Weezie! Go forth, and get that kid on the artichoke bandwagon. I admire that with the shrimp. Sounds pretty great:)!

              1. re: gingershelley
                weezieduzzit Mar 28, 2012 08:21 PM

                No fancy plating tonight, sorry! It was a simple dinner but it was delicious and the man asked when we can have it again.

                 
              2. re: weezieduzzit
                nomadchowwoman Mar 28, 2012 08:39 PM

                A well-earned glass of wine,

              3. r
                RelishPDX Mar 28, 2012 06:21 PM

                Oh man, this mini-loaf of Artisan Bread in 5 is marvelous! I baked a half-pound loaf of it this morning in an oblong French bread shape rather than round—half of it I devoured as soon as it was cool enough to slice, then made garlic bread tonight from the other half to have with dinner. It had a stunning array of holes in varying sizes, with a nice crackly crust.

                To go with the GB, I fried up some ground beef to add to a bottled tomato-basil sauce doctored with sautéed mushrooms and red wine. Served that over vermicelli accompanied by a nondescript mixed salad for greens. Delicious.

                Gotta make more of this bread! If I had had some smoked provolone slices on hand, a thicker sauce, and hadn't already hacked into the loaf, I would have commandeered the ground beef to construct The World's Greatest Meatball Sandwich. I've jotted that down as a project for my Zen of Meatballs weekend.

                5 Replies
                1. re: RelishPDX
                  L.Nightshade Mar 28, 2012 09:33 PM

                  Have you posted a link to your bread in 5? I'd be interested.

                  1. re: L.Nightshade
                    r
                    RelishPDX Mar 29, 2012 12:32 PM

                    I forget now which thread it was in that I first ran across it. This is the direct link to the recipe and prep photos:

                    http://www.artisanbreadinfive.com/201...

                    It's silly simple and tremendously good bread. I made another small loaf of it this morning that I've cut and am now drying slices from it to make French Toast with for breakfast tomorrow.

                    1. re: RelishPDX
                      L.Nightshade Mar 29, 2012 01:26 PM

                      Oh, thank you Relish! The bread in that photo looks perfect.

                      1. re: L.Nightshade
                        r
                        RelishPDX Mar 29, 2012 03:27 PM

                        Welcome! My loaves, while shaped differently, did come out looking just like they should according to the photos. I use semolina instead of cornmeal on the peel—I think the finer grain and it being wheat is more compatible.

                        I'm going to get a new spray bottle at the dollar store as soon as there's a break in this weather. I like the texture of the crust on this kind of bread better when the top has been sprayed with water before going into the oven.

                      2. re: RelishPDX
                        gingershelley Mar 29, 2012 06:24 PM

                        Bless you Relish! I love my fab artisan bread no-knead loaf, but it is too big mostly...

                        wanted something more flexible. Here you are with a solution. Thanks so much!

                  2. Chocolatechipkt Mar 28, 2012 05:47 PM

                    I made empanadas tonight, with ground (dark meat) turkey instead of beef. It was my first time making them, and they were so good! Need to mix up more dough tomorrow, though, as the recipe made twice as much filling.

                    1. a
                      Abby0105 Mar 28, 2012 03:33 PM

                      Maybe y'all can help a bit. It needs to be a clean-out-the-fridge kind of night. I'm thinking pizza. But here's the question: what combination of the ingredients in my fridge would you use? Options include: arugula (lots, like enough to make a pesto), fennel, scallions, cilantro, basil, celery leaves, pear, fontina, asiago, goat chese.

                      4 Replies
                      1. re: Abby0105
                        BananaBirkLarsen Mar 28, 2012 03:52 PM

                        I'd do arugula-basil pesto with caramelized fennel, pear and goat cheese. Fresh grated asiago to serve.

                        1. re: Abby0105
                          mamachef Mar 28, 2012 03:53 PM

                          I'd make a pear/pesto/fontina pizza, though goat cheese would be great with that too. Oh, by pesto I meant arugula pesto. And I'd shred Asiago atop. Yum.

                          1. re: mamachef
                            a
                            Abby0105 Mar 29, 2012 06:11 PM

                            So I tried to combine both ideas - arugula pesto, caramelized fennel, pear, fontina, asiago, and goat cheese. I wanted to like it with so many of my favorite things, but it was just ok. If I could do it again, I'd lose the fennel and goat cheese and add some proscuitto. Sometimes less is more!

                            1. re: Abby0105
                              nomadchowwoman Mar 30, 2012 07:03 AM

                              Pear, prosciutto, arugula=heaven.

                              But I know exactly what you mean about wanting all your favorite things at once. It's so hard to be judicious!

                        2. onceadaylily Mar 28, 2012 11:37 AM

                          A quick pasta for dinner. I knew I wanted mashed white beans, and stumbled upon a recipe that uses that along with roasted garlic. I like it. White beans and roasted garlic, mashed together, seasoned with fennel, lemon, a few splashes of vegetable broth, and maybe a little white white, and then combined with sauteed shallots, wilted spinach, balsamic vinegar, and olives. A small amount of spicy roasted broccoli on the side. The pasta will either be gemelli or cellentani. I was craving campanelle, but I don't think it would stand up as well.

                          Last night, the boyfriend decided that he *had* to organize all of my bookmarked recipes into files. Looking over what he has done has filled me with consternation, amusement, and irritation. Tofu and vegetables as one file? I now have a 'food theory' file. Sauces, condiments, jams, and jellies are all mushed together. Pies are separate from pie crust, and I don't see anything that would logically hold a cake recipe (dude, it's called 'baking'). He's taken Spanish, Russian, Italian, and Japanese, but can't spell casserole? We're from the midwest; we're gifted with casseroles at birth. And, lumping all of the recipes from my pescetarian era together, there is now a file called: Fishies have souls too. I've been giggling all day. He always knows how to get to me.

                          19 Replies
                          1. re: onceadaylily
                            nomadchowwoman Mar 28, 2012 11:50 AM

                            That is pretty funny.
                            What is in the "food theory" file?

                            1. re: nomadchowwoman
                              onceadaylily Mar 28, 2012 12:21 PM

                              Well, I thought it was going to be stuff he didn't want to eat, but it's just one link to a blog exploring food language: http://languageoffood.blogspot.com/

                              And I am, admittedly, not the best baker. Very hit-or-miss. Perhaps he just couldn't bring himself to use the word 'baking' as a validation. He does hold cake in very high regard. I think he hid the recipes from me. Fair enough. It's pie season anyway.

                              1. re: onceadaylily
                                h
                                Harters Mar 28, 2012 01:25 PM

                                "He does hold cake in very high regard"

                                I think he & I would have much in common.

                                1. re: Harters
                                  onceadaylily Mar 28, 2012 02:45 PM

                                  Besides being occasionally irritated by me, you mean? I've no doubt. He relaxes by watching documentaries examining the political and economic systems, and wars and battles of the past. Which is your ken, isn't it? If you play chess or backgammon, the two of you could no doubt have a nice conversation over a game. While I run out to the bakery for a cake.

                                  1. re: onceadaylily
                                    h
                                    Harters Mar 28, 2012 02:50 PM

                                    Yep, military history is definitely my thing. And I love a good political documentary - preferably if I can eat cake while I watch TV.

                                    1. re: Harters
                                      mariacarmen Mar 28, 2012 08:21 PM

                                      my BF, if he had a social bone in his body, would join if you had the tube on C-span or Book T.V. (do you hear my zzzzzz-ing the in the distance?) He likes cakey things as well.

                            2. re: onceadaylily
                              LindaWhit Mar 28, 2012 01:52 PM

                              ROFLMAO! I love the file called "Fishies have souls too"! :-D

                              1. re: LindaWhit
                                onceadaylily Mar 28, 2012 02:47 PM

                                I didn't see it coming. Revenge, I think, for all of the times I've 'renamed' the internet browser on his laptop. Which I think in five minutes will be changed to 'Doncha wish you had cake?'

                                1. re: onceadaylily
                                  LindaWhit Mar 28, 2012 03:27 PM

                                  ROFL! OK, I snort-laughed at that one, oadl. :-D

                              2. re: onceadaylily
                                Berheenia Mar 28, 2012 03:53 PM

                                I tried doing this and could never find what I wanted especially after a glass or two of wine.
                                Pasta was the pitfall category - too many recipes to organize!

                                1. re: Berheenia
                                  onceadaylily Mar 28, 2012 08:42 PM

                                  Since when is pizza a side dish?

                                2. re: onceadaylily
                                  f
                                  Frizzle Mar 28, 2012 07:55 PM

                                  That's hilarious! Love the fishes have souls too folder.

                                  1. re: Frizzle
                                    onceadaylily Mar 28, 2012 08:44 PM

                                    Yes, but some of them are soups.

                                  2. re: onceadaylily
                                    gingershelley Mar 28, 2012 08:11 PM

                                    Oh my, that sounds like we will hear more about that down the line. I refer hear to David Lebovitz posts on Cheauseurs: "everything needs a file folder, natch", and walk with you, chuckling, down the line to making a meal....

                                    1. re: gingershelley
                                      onceadaylily Mar 28, 2012 08:54 PM

                                      Love David Lebovitz. And I'm sure. The boyfriend waded in again tonight, and I asked him if he was nearly done, he let me know that there were still, roughly, two hundred bookmarks left to sort.

                                      He did take my suggestion for the addition of savory baking and sweet baking files. He balked at the addition of a fried cakes and croquettes file.

                                      1. re: onceadaylily
                                        nomadchowwoman Mar 30, 2012 07:05 AM

                                        OK, everything is sounding like a book title to me today, but "The Croquettes File" would be a great one.

                                    2. re: onceadaylily
                                      mariacarmen Mar 28, 2012 08:18 PM

                                      Lily, i love this! I love how his mind works (or doesn't!) Food theory - is that like theoretical cooking? as in, what meat goodies I would be eating if my girlfriend didn't insist on being a humane, aware, thoughtful and responsible vegetarian?

                                      1. re: mariacarmen
                                        onceadaylily Mar 28, 2012 08:47 PM

                                        I thought you would. And Ahahhaha! No, seriously. The food theory is just one blog, a linguistic thing. But there is a file labeled, simply, 'meat'.

                                        Meat. Good lawd.

                                        1. re: onceadaylily
                                          GretchenS Mar 29, 2012 07:51 PM

                                          Late to the party, but this is a truly priceless exchange. :)

                                    3. BananaBirkLarsen Mar 28, 2012 11:18 AM

                                      I ended up going with the Moroccan beef and lentil stew last night and am glad I did! I added some sliced olives (my own, stored in red wine vinegar) and a dash of cinnamon and it was perfect served atop buttery mashed potatoes. I put too much preserved lemon in the baked carrot medallions, but they were still tasty, especially when mixed into the stew and potatoes a bit. The stew is a definite keeper and a great way to use up just a bit of meat, since the lentils really fill out the dish.

                                      Trying to cook from the pantry again tonight so I'm thinking it might be cheese ravioli (from the store, nothing special), tossed with a bit of butter, garlic, chopped basil, peas and parmesan. I'll probably have to go to the store for some sort of veggie side. Maybe a cucumber salad or some quick-sauteed zucchini or some asparagus. I'll have to see what's on sale.

                                      1. L.Nightshade Mar 28, 2012 10:54 AM

                                        We joined Costco yesterday for the first time. Not sure it was a great idea, as there are just two of us and everything is so HUGE. But we had a big purchase coming up and figured that might be the way to go. So, while there, we picked up a huge slab of fresh ahi tuna, and some salad makings, for last night's dinner. The tuna (after being truncated and the remainder vacuum sealed) was patted with a mix of ground fennel seed, black peppercorns, salt, and garlic. Mr. NS bravely stood in the drizzle and grilled. Salad of greens, tomato, avocado, and blue cheese. Then Mr. NS added some blueberries. I could have done without that addition. I used up the last of the pickled red onion as a side relish. Easy, quick, and delicious!
                                        Haven't even thought about tonight yet. Maybe a good night to go out?

                                         
                                        27 Replies
                                        1. re: L.Nightshade
                                          boyzoma Mar 28, 2012 11:33 AM

                                          LN - hope you enjoy Costco. There is just 2 of us as well, but we don't mind buying in bulk. The foodsaver is the key. Love it. Great buys on meats and definitely paper products. Your meal looks delicious.

                                          1. re: L.Nightshade
                                            gingershelley Mar 28, 2012 11:34 AM

                                            Yum! My favorite pat-on for fresh tuna is just as you did! Looks and sounds great... I may have to get me some of that; I have been needing a fish night.

                                            Hope the Costco thing goes well for you and the Mr. N; I used to belong, but spent too much money there on food in the name of membership to keep my obsession with not running out of toilet paper under control. I am missing it less this second year without membership...

                                            Thought I was going out for burgers with a friends tonight, but she is ill, so we shall see what happens by later today.

                                            1. re: L.Nightshade
                                              r
                                              RelishPDX Mar 28, 2012 12:19 PM

                                              I used to have a "Costco shopping buddy", and we shared not only the annual membership fee, but we'd coordinate buys and split up bigger packages of things between us.

                                              Even without a Costco membership, you can get member-pricing at their pharmacy for prescriptions. Federal regulations require every pharmacy to be open to all at the same price with the same access. Costco has some excellent pricing on generic drugs along with a mail order facility. If a non-member wants to visit Costco to check prices and selection without having to get a day pass for entry, just tell them at the door you're there to visit the pharmacy, and they'll welcome you right in without further ado.

                                              1. re: RelishPDX
                                                BananaBirkLarsen Mar 28, 2012 01:24 PM

                                                Certain states (California for sure, but I think there are a number of others) require alcohol sales to be open as well. I'm not a member, but occasionally go in to buy wine or liquor.

                                                1. re: BananaBirkLarsen
                                                  r
                                                  RelishPDX Mar 28, 2012 01:31 PM

                                                  Nice tip! I'll have to find out what the law is here. OR has state-run liquor stores, so Costco may only sell wine and beer currently.

                                                  1. re: RelishPDX
                                                    L.Nightshade Mar 28, 2012 01:38 PM

                                                    Our Costco has only wine and beer too, liquor is state stores only. Thankfully that is about to change here in WA!

                                                    1. re: RelishPDX
                                                      BananaBirkLarsen Mar 28, 2012 01:44 PM

                                                      Looks like you might be out of luck in Oregon. The official list seems to be: Arizona, California, Connecticut, Delaware, Hawaii, Indiana, Massachusetts, Michigan, Minnesota, New York and Texas, with mixed reports from Vermont. It looks like BJ's Wholesale has a similar list and Sam's Club sells alcohol to non-members everywhere. There's an interesting article about it here: http://consumerist.com/2009/01/hey-yo...

                                                      I can't vouch for anywhere but the Costco in Fresno, CA, and they give you a look like you're trying to get away with something, but it does work.

                                                    2. re: BananaBirkLarsen
                                                      gingershelley Mar 28, 2012 08:07 PM

                                                      To Relish, andBBL, thanks for the tips, I do have times I wish I could go into Costco, for said items like drugs, perhaps wine, of course food; and for me, the unfortunate wish for a raft of TP; I hate to run out. So silly, but we all have our things:)

                                                      1. re: gingershelley
                                                        L.Nightshade Mar 28, 2012 09:29 PM

                                                        Next time I'm in Seattle, should I bring you as a guest to Costco?

                                                        1. re: L.Nightshade
                                                          gingershelley Mar 29, 2012 11:07 AM

                                                          Oh, that would be fun LN! We could get lunch somewhere funky, and go together on a costco run. Maybe meet up in the ID somewhere, and then go to the Costco on 4th in SODO. How sweet of you!

                                                          1. re: gingershelley
                                                            L.Nightshade Mar 29, 2012 11:38 AM

                                                            OK! Don't know when I'll be in Seattle, but I'll definitely let you know!

                                                            1. re: L.Nightshade
                                                              gingershelley Mar 29, 2012 06:15 PM

                                                              No worries... don't know when I will be ready to go to Costco, but would look forward to meeting you and Mr. L. N.! :)

                                                    3. re: RelishPDX
                                                      boyzoma Mar 28, 2012 03:48 PM

                                                      I so agree with the pharmacy. We changed from our regular stupidmarket pharmacy using our insurance (co-pay) to Costco (we called ahead to see cost difference before switching). We can get our regular BP meds, etc. WITHOUT insurance for 90 DAYS for about the same cost of the regular pharmacy for only 30 days (which is what our insurance allowed). Pays for the annual membership right there - and as RelishPDX said, we can't even buy hard liquor there.

                                                    4. re: L.Nightshade
                                                      JungMann Mar 28, 2012 12:21 PM

                                                      We are Costco members and there are only 3 of us. And we live in Manhattan. Still, storage problems (we had to repurpose the coat closet) and quantities aside (our freezer is near bursting), I regard membership as a necessity for quality meat and fish in my neighborhood and I do believe we end up saving money there with our strategic shopping.

                                                      Dinner sounds like a terrific use of Costco's wares.

                                                      1. re: JungMann
                                                        L.Nightshade Mar 28, 2012 01:35 PM

                                                        I'm happy to hear that you think the quality of the meat is good. We greatly enjoyed the ahi, of course haven't tried anything else yet. The prices seem pretty amazing compared to what we're accustomed to.
                                                        Glad to hear that some others have found it worthwhile too. I'll have to go in again and just learn my way around, it's pretty overwhelming!

                                                        1. re: L.Nightshade
                                                          boyzoma Mar 28, 2012 03:50 PM

                                                          Just remember - the vacuum saver is your best friend in this instance! Enjoy it.

                                                          1. re: boyzoma
                                                            gingershelley Mar 28, 2012 08:08 PM

                                                            So true! plan on dismembering, and saving units of things, in your own amounts. Vacumn saver, bring it on!

                                                            1. re: gingershelley
                                                              boyzoma Mar 29, 2012 10:17 AM

                                                              I even vacuum sealed my daughter's wedding dress! That was over 15 years ago and it is still sealed and the dress is still white!

                                                              1. re: boyzoma
                                                                h
                                                                Harters Mar 29, 2012 10:27 AM

                                                                Speaking of wedding dresses. We recently had some work done in the loft which meant us clearing all the stuff we've had stored up there for years. Including herself's blue & white dress which still looked pretty pristine - it'll be 40 years old in August

                                                                1. re: boyzoma
                                                                  gingershelley Mar 29, 2012 11:09 AM

                                                                  Very funny Byzm!

                                                        2. re: L.Nightshade
                                                          LindaWhit Mar 28, 2012 01:44 PM

                                                          L.Night, I belong to BJ's Wholesale Club, and it's just ME. So paper towels, tissues, toilet paper, containers of cashews, breakfast cereals, and various other things get purchased in bulk. Keep an eye on unit costs, as sometimes buying in bulk is MORE expensive.

                                                          And your dinner plate is so colorful. ;-)

                                                          1. re: L.Nightshade
                                                            mariacarmen Mar 28, 2012 08:08 PM

                                                            That tuna looks FRICKEN' AMAZING! love the rub, too.

                                                            remember i told you CHers love the quality of the meat there! and definitely see if you can get a neighbor or friend (maybe in your cooking club) to share bigger packs of things with you. my sister and i do that, as she shops there for her and my dad (the man who eats almost nothing!).

                                                            1. re: mariacarmen
                                                              L.Nightshade Mar 29, 2012 01:35 PM

                                                              I posted to this and I don't know what happened to it! Anyway, that's a good idea mc, I'll check with folks in my supper club. I looked at some lovely pork loins, but they were about three feet long!

                                                              In the meantime, the vacuum sealer is like our new toy. We've got wild boar, foie gras, ahi, and other things in nice little vacuum packs, ready to be opened!

                                                              1. re: L.Nightshade
                                                                gingershelley Mar 29, 2012 06:22 PM

                                                                I swear, LN, and Boyzoma, that I had a sealer I got at the thrift store up in the cupboard... checked, and it's not there. I only reveal this late, as hoped to find one in the past month after discovering I was lacking, where I thought I was FAT.!
                                                                Head hung, still hunting, hope to join in the crew who home-jimmy the souce-vid experience. So far, last few years (since I thought I had a vacumn sealer that I clearly didn't use), I have done an amazing job for freezing, brining, etc. with good freezer zip-locs,

                                                                Clearly, I tried to go to another (your!) level a bit ago, but am regretably playing catch-up here on the seal on a bag to do justice to some preps.

                                                                Bow down, Say I'm sorry that I am not 'caught up", and that I thought I could get there through a cupboard-rummage. So far, no go, but I still like my brining, my sucking-out-the-air-with-a- straw method for freezer items. So far, so good.

                                                                1. re: gingershelley
                                                                  L.Nightshade Mar 29, 2012 08:24 PM

                                                                  Hah! I've often done that oral-pulmonary vacuum method. Was slightly embarrassed recently when guests caught me doing it and gave me the strangest look!

                                                                  1. re: L.Nightshade
                                                                    gingershelley Mar 30, 2012 09:56 AM

                                                                    Funny! Nothing like a straw full of raw chicken or pork fumes to get me going.... :)

                                                                    1. re: gingershelley
                                                                      mariacarmen Mar 30, 2012 11:24 PM

                                                                      ack!

                                                          2. LindaWhit Mar 28, 2012 10:40 AM

                                                            I've had a craving for Speed's-like hot dog since someone mentioned Pearl hot dogs recently on this or another thread...can't recall where. So I found a package of Pearl all-beef franks @ my local market. I defrosted some unpasteurized apple cider from last fall, and took out a container of chili.

                                                            The apple cider and some brown sugar were mixed up ('cause this is how Boston Speed Dogs are "marinated" beforehand - I'm not sure if in anything else, but I'm going with just those two items) and a couple of franks were dropped into the Ziploc bag to marinate all day.

                                                            They'll be grilled on my grill pan tonight, lovingly laid on top of a sub roll (can I just say that hot dog ROLL makers are fools for not making jumbo size rolls and not just the tiny hot dog rolls?), a bit of Gulden's squished along one side, and some heated chili layered on top with grated cheese on top. I'm debating a thin schmear of pickle relish on the opposite side of the mustard; we'll see.

                                                            Some Alexa french fries alongside and *maybe* a small salad - but probably not on the green salad. It's a summertime meal - in early Spring. And while it won't be as good as having a Speed's dog from their cart in the South End or in Newmarket Square, it'll have to do.

                                                            4 Replies
                                                            1. re: LindaWhit
                                                              boyzoma Mar 28, 2012 11:29 AM

                                                              I think it was RelishPDX that was talking about the dogs. I've never heard of "marinating" them. Guess you can teach an old dog new tricks. Although I have heard them along with brauts and things cooked in beer. And I agree with you that they just don't make good buns available very often. They are hard to find. Sounds good, though.

                                                              1. re: boyzoma
                                                                LindaWhit Mar 28, 2012 01:41 PM

                                                                Believe me, I hadn't heard of marinating beef hot dogs - but when I heard Speed's did it, that's good enough for me.

                                                              2. re: LindaWhit
                                                                gingershelley Mar 28, 2012 11:30 AM

                                                                LW, I seccumbed to the hot-dog action on this thread last Friday; glad to know I am not the only one going down:0)

                                                                1. re: LindaWhit
                                                                  r
                                                                  RelishPDX Mar 28, 2012 12:08 PM

                                                                  I think the commercial bakers have missed a trick with hot dog buns too. To get anything substantial into a bun, and accommodate the bigger dogs I prefer, I resort to buying something labeled as a "stadium roll".

                                                                2. mamachef Mar 28, 2012 09:03 AM

                                                                  As Heston Blumenthal would say, after a period of rich food I am feeling "liverish." Meaning, I need some good plain food today. I have a beautiful piece of cod, and I'm going to poach it in miso and serve that bad boy up in the broth with soba and vegetables: spinach, green onions, celery.....dash of mirin in there and we should be good to go. Maybe some steamed plain rice for ballast, though there are those noodles. And a side of choi sum, quickly sauteed with some garlic and ginger. Not any deprivation, that's for sure - but one can only do French onion soup and hot pastrami for so long before one must needs change up!!
                                                                  Rabaja, my dear girl. What wonderful news. I'm more than happy for you. And how are you liking the new digs?
                                                                  Everyone: I've been in and outta here, but I have to say, I am never less than impressed by the skills and dedication and absolutely delicious sounding food I read about here. I might not respond directly, but color me.......in awe of y'all.

                                                                  6 Replies
                                                                  1. re: mamachef
                                                                    linguafood Mar 28, 2012 09:40 AM

                                                                    Your pan-roasted chicken recipe came out awesomely, by the way. Burnt it just a tad, so next time I might use my stainless steel pan instead of the cast iron. It just gets too damn hot.

                                                                    Also, the thighs really shrank, so it was a much smaller dinner than expected. Must try with breasts next time.

                                                                    The smoke in the kitchen once again reminded me that a better exhaust fan / vent (one that actually does something. anything!) is sorely needed.

                                                                    A delish BLT salad on the side: romaine, campari tomatoes & thick sliced bacon in a dressing of Duke's, WWV, s&lotsa p and scallions.

                                                                    Lord knows what's on for tonight. Band practice 7-9 = primo dinner time @casa lingua. I'm guessing a cup o'soup beforehand or after will be all that's possible. Can't / don't want to really eat before 7, same goes for after 9 pm.

                                                                    Looks like dinner might be the beer I bring along..... >sigh<

                                                                    1. re: linguafood
                                                                      mamachef Mar 28, 2012 09:43 AM

                                                                      Hey, so glad to hear about the chicken experiment. Me and my movie-star buddy are beyond thrilled. I did forget to mention the shrinkage part. When that fat goes........
                                                                      I want a great big bowl of that salad, and I may want to make it in advance so it can get the tiniest bit soggy, but I'm odd like that.

                                                                    2. re: mamachef
                                                                      rabaja Mar 29, 2012 11:27 AM

                                                                      that cod sounds wonderful. I don't remember to use miso enough.

                                                                      Thanks for your well wishes MC, we are settling in to San Anselmo nicely. It's very vanilla here, but the hippy carry-over from Fairfax is keeping it real.

                                                                      1. re: rabaja
                                                                        mamachef Mar 29, 2012 11:34 AM

                                                                        LOL. Yeah, SoCo, it ain't. Have you eaten the Ice Cream in Fairfax yet? Oh my word, girl. And you HAVE to go to Bubba's.

                                                                      2. re: mamachef
                                                                        nomadchowwoman Mar 30, 2012 06:50 AM

                                                                        What color is your miso? (That sounds like a book title, doesn't it.) I get so confused by the different colrs, shades, but I want to try miso on fish (and I've also heard it's great as a steak marinade).

                                                                        1. re: nomadchowwoman
                                                                          mariacarmen Mar 30, 2012 11:23 PM

                                                                          it IS very good on steak! mine says "Organic Miso Koji Paste - Made in Japan!". i don't know what color that is....

                                                                      3. nomadchowwoman Mar 28, 2012 08:27 AM

                                                                        Berkshire pork cutlets, pounded thin, breaded and sauteed in clarified butter and sage, and finished w/ lemony pan sauce. Golden beets tossed in pistachio oil, sherry vinegar, and chives. Potatoes roasted in duck fat. A crisper clear-out tossed green salad.

                                                                         
                                                                         
                                                                         
                                                                        12 Replies
                                                                        1. re: nomadchowwoman
                                                                          linguafood Mar 28, 2012 09:30 AM

                                                                          Oh. My. Goodness. Pistachio oil!!!! And those cutlets. I am so freaking hungry right now, I could bite into my laptop.

                                                                          1. re: nomadchowwoman
                                                                            L.Nightshade Mar 28, 2012 10:59 AM

                                                                            What a great combo, beets and pistachio oil! The entire meal looks swell.

                                                                            1. re: L.Nightshade
                                                                              ChristinaMason Mar 28, 2012 03:50 PM

                                                                              Agreed! Now to find pistachio oil

                                                                              1. re: ChristinaMason
                                                                                gingershelley Mar 28, 2012 08:04 PM

                                                                                + 1, just renewed the walnut oil, that was clearly rancid; no dressing coming from that. Pistachio oil, here I come seeking!

                                                                                1. re: ChristinaMason
                                                                                  nomadchowwoman Mar 28, 2012 08:35 PM

                                                                                  I bought a small amount at Vom Fass (if we have one, I'm sure you do), but I've also seen small containers of it at Williams-Sonoma. It's a little pricey, but delicious--and to be used very sparingly, so per teaspoon, not that expensive. ; )

                                                                                  1. re: nomadchowwoman
                                                                                    ChristinaMason Mar 30, 2012 07:36 AM

                                                                                    I don't know "Vom Fass", but that's a great name! I'm sure I can pick some up and Williams-Sonoma. Sometimes our local Marshalls carries fancy oils, too.

                                                                                    1. re: ChristinaMason
                                                                                      nomadchowwoman Mar 30, 2012 08:03 AM

                                                                                      Funny, I first went into one of these shops--you fill your own container (many sizes, shapes, conveniently for sale) with any oil, vinegar, even wine and spirits--in Germany. They seem to have gone global b/c we now have one in NOLA. But the variety of oils and vinegars is dizzying, and I love that I can buy very small amounts. But W-S does carry a small can of PO.

                                                                                      1. re: nomadchowwoman
                                                                                        LindaWhit Mar 30, 2012 09:00 AM

                                                                                        I *do* wish the place I went in Boston this past Saturday sold in smaller quantities - much prefer it to be able to try different kinds of olive oil and vinegars. But it's 18 or 14 oz. only. :-/

                                                                                        1. re: nomadchowwoman
                                                                                          gingershelley Mar 30, 2012 09:55 AM

                                                                                          What a great idea for a shop! Wish we had one here in SEA. It would be so Great to try out different oils in small quantities first, then buy more if you commit to a few. My head spins at the possibilities....

                                                                                    2. re: ChristinaMason
                                                                                      m
                                                                                      MaryContrary Mar 29, 2012 10:04 AM

                                                                                      Not at our HEB Plus, for sure. I checked this morning while replacing my old sesame oil.

                                                                                  2. re: nomadchowwoman
                                                                                    mariacarmen Mar 28, 2012 08:05 PM

                                                                                    i adore this dinner....

                                                                                    1. re: nomadchowwoman
                                                                                      rabaja Mar 29, 2012 11:23 AM

                                                                                      that is some nicely pan-fried pork! I could eat that till I burst.

                                                                                    2. Cherylptw Mar 28, 2012 08:23 AM

                                                                                      I'm leaning toward chicken mole for tonight...rice & beans and a mixed lettuce-cuke-orange segment-onion-avacado salad to accompany. Either ice cream or sherbet for dessert.

                                                                                      1. h
                                                                                        Harters Mar 28, 2012 05:10 AM

                                                                                        Dinner's a straightforward affair - Lancashire hotpot. Just like Mum would have made (except we're using lamb neck fillet, not scrag end chops). But, other than that, just lamb, onions, potatoes, stock, seasoning - long cooking. But , if you fancy a Michelin starred Lancashire hotpot, here's a recipe (and, yes, we've eaten this at the restaurant):

                                                                                        http://www.visitlancashire.com/food-a...

                                                                                        By the by, our "cooking the books" exercise continues. There's been a couple of books we looked at; decided there was nothing we wanted to cook and they've gone to the charity shop. The current one is Kitchen Diaries, Nigel Slater, 2005 and the entry for a very seasonal 18 March provides today's lunch. Some bought smoked mackerel is flaked into a bowl and mixed with some double cream, grated Parmesan, chopped chives and pepper. Some sourdough bread get a light toast on both sides and the fish mix is piled on top. Topped with a little more cream and cheese, it goes under the grill for a couple of minutes until bubbling. Salad leaves accompany.

                                                                                        1. f
                                                                                          Frizzle Mar 28, 2012 03:43 AM

                                                                                          Tonight we had Urap Urap which is an Indonesian vegetable dish. Cabbage, green beans etc are blanched then tossed through a grated coconut dressing which has a base of
                                                                                          fried off shallots, ginger, garlic, chili and then a bit of palm sugar and tamarind paste mixed in at the end with the grated coconut. Served with a hard boiled egg and some prawn crackers with sambal olek and kecap manis on the table as condiments.
                                                                                          Surprisingly substantial for a vegetarian dish.

                                                                                          3 Replies
                                                                                          1. re: Frizzle
                                                                                            L.Nightshade Mar 28, 2012 11:02 AM

                                                                                            I googled urap urap, only came up with one single entry in English! Love the sound of it. How did you learn about it?

                                                                                            1. re: L.Nightshade
                                                                                              f
                                                                                              Frizzle Mar 28, 2012 01:09 PM

                                                                                              I had it once in Indonesia a few years ago while backpacking. We were staying in an area where electricity was sporadic at best so we often opted for vegetarian meals if we knew a chicken hadn't been killed that day. It's a really delicious mix and just as good with dried shredded coconut as fresh.

                                                                                              1. re: Frizzle
                                                                                                L.Nightshade Mar 28, 2012 01:31 PM

                                                                                                You must have great memories associated with the dish then. That's lovely!

                                                                                          2. s
                                                                                            sedimental Mar 27, 2012 09:51 PM

                                                                                            Tonight it was totally unplanned pizza! I unthawed the dough in the microwave, this actually worked and the dough was no worse for it. My dough was whole wheat this time ( I freeze the dough in balls). Then I sauteed mushrooms and shallots, drizzled truffle oil over the lot -added parm and mozz. When it was in the oven, I mixed together arugula and lemon oil -tossed in some cherry tomato. All together...it was kind of... a pizza salad. Healthy and quick- only taking maybe 30 minutes from start to finish.

                                                                                            I think I have hesitated to unthaw dough in the micro because I thought it would compromise it too much. It really didn't!

                                                                                            2 Replies
                                                                                            1. re: sedimental
                                                                                              L.Nightshade Mar 28, 2012 11:04 AM

                                                                                              Brilliant combo on that pizza. You can bring me any leftovers.

                                                                                              1. re: sedimental
                                                                                                ChristinaMason Mar 28, 2012 03:46 PM

                                                                                                That's my kind of meal! Great flavors.

                                                                                              2. r
                                                                                                RelishPDX Mar 27, 2012 06:25 PM

                                                                                                Basic egg salad sandwiches and a V-8 with plenty of lemon tonight, after punting on the goulash I cooked up earlier. It didn't quite come out as expected. Plenty of homemade Hot Cross Buns to nosh on for dessert.

                                                                                                Hopefully my first-ever loaf of 'Artisan Bread in 5' that I'm baking in the morning can be paired up with something more creative tomorrow night. The dough is looking like what it should look like so far, but I only had enough flour left to do a half batch.

                                                                                                I may also take the turkey out of the freezer tomorrow to begin thawing it for roasting this weekend rather than wait for Easter. Ham prices are looking good in the food ads that came out today, and I'd like to clear the freezer and pantry of 'winter' stuff. I've not had an Easter ham for a couple of years now.

                                                                                                1. Barbara76137 Mar 27, 2012 06:24 PM

                                                                                                  My poor 15 yr. old cat, Clydene, was diagnosed with Chronic Renal Failure January 2nd. Today I missed a day of work and nursed her all day until I saw her vet at 2:30PM . She now has a lower UTI.

                                                                                                  Tonight I had some artichoke raviolis from Costco and a simple sauce of capers, dried herbs, lemon zest, olive oil & red pepper.

                                                                                                  Not "gourmet" but I can concentrate on my cat and leftovers will be lunch tomorrow since I have to check on her every few hours.

                                                                                                  6 Replies
                                                                                                  1. re: Barbara76137
                                                                                                    LindaWhit Mar 27, 2012 06:46 PM

                                                                                                    Awww, Barbara. I'm sorry about Clydene. :-( I hope she gets better soon and that you get some rest.

                                                                                                    1. re: LindaWhit
                                                                                                      weezieduzzit Mar 27, 2012 07:02 PM

                                                                                                      We'll be thinking good thoughts, Barbara. Clydene is such a cute name!!!!

                                                                                                      1. re: weezieduzzit
                                                                                                        m
                                                                                                        MaryContrary Mar 28, 2012 12:44 PM

                                                                                                        What Linda and Weezie said, Barbara. Our prayers, "cause we know how tough it is.

                                                                                                    2. re: Barbara76137
                                                                                                      mariacarmen Mar 28, 2012 08:02 PM

                                                                                                      so sorry about your little girl. very trying to see them suffer, and care for them, i know. never mind the gourmet, just make sure you take care of yourself too!

                                                                                                      1. re: Barbara76137
                                                                                                        nomadchowwoman Mar 28, 2012 08:37 PM

                                                                                                        Hope things are improving Barbara--but do take care of yourself.

                                                                                                        1. re: Barbara76137
                                                                                                          rabaja Mar 29, 2012 11:19 AM

                                                                                                          hope you and the kitty are doing better B7. Lots of good thoughts going your way.

                                                                                                        2. Breadcrumbs Mar 27, 2012 05:55 PM

                                                                                                          Tonight I made a Szechuan Chicken and Cucumber Salad with a chili sesame lime dressing. Given that I ended up working late, I sincerely appreciated how quickly it all came together. I roasted the chicken and prepared the dressing for this on the weekend so not much more than assembly was required tonight. So nice to be home & fed!!

                                                                                                           
                                                                                                           
                                                                                                           
                                                                                                          2 Replies
                                                                                                          1. re: Breadcrumbs
                                                                                                            s
                                                                                                            sedimental Mar 27, 2012 09:54 PM

                                                                                                            That looks delish! I have some ground chicken- you have inspired tomorrow nights dinner :)

                                                                                                            1. re: sedimental
                                                                                                              Breadcrumbs Mar 28, 2012 06:04 AM

                                                                                                              Thanks sedimental, i look forward to hearing about your dinner too.

                                                                                                          2. Chocolatechipkt Mar 27, 2012 05:25 PM

                                                                                                            Baked cod, green beans, salad, and a mini baguette.

                                                                                                            1. Uncle Bob Mar 27, 2012 04:06 PM

                                                                                                              Bourbon......
                                                                                                              Boudin Balls.........
                                                                                                              Bluegills.......
                                                                                                              Bananas Foster......
                                                                                                              Black Coffee...........

                                                                                                              5 Replies
                                                                                                              1. re: Uncle Bob
                                                                                                                LindaWhit Mar 27, 2012 04:33 PM

                                                                                                                You wrecked it with the Coffee, Uncle Bob. Otherwise, it was an All-B dinner. Unless it's Blue Mountain coffee? :-D

                                                                                                                1. re: LindaWhit
                                                                                                                  Uncle Bob Mar 27, 2012 04:39 PM

                                                                                                                  Not Blue Mountain....French Market (In the Red Bag) Coffee & Chicory.......Yum!

                                                                                                                  1. re: Uncle Bob
                                                                                                                    t
                                                                                                                    tartetatin Mar 27, 2012 06:26 PM

                                                                                                                    Well it was Black coffee!

                                                                                                                    1. re: tartetatin
                                                                                                                      d
                                                                                                                      dianne0712 Mar 28, 2012 06:14 AM

                                                                                                                      ...or at least Brewed Coffee

                                                                                                                  2. re: LindaWhit
                                                                                                                    m
                                                                                                                    MaryContrary Mar 28, 2012 12:17 PM

                                                                                                                    Uncle Bob's point in my mind, Linda. Black and Brewed, well it might have been Boiled.

                                                                                                                2. BananaBirkLarsen Mar 27, 2012 03:35 PM

                                                                                                                  We're saving up to move in June and I am very desperately trying to stick to my grocery budget (and failing rather miserably). I know I have a single steak of some sort in the freezer, and I am debating between turning it into a green curry with carrots, onions and Thai basil, or a scaled down version of this recipe for "Morrocan beef and lentil stew" (http://www.rte.ie/food/2012/0111/beef...) . Rice with the curry, or potatoes and some sort of roast carrot-preserved lemon-dried apricot thing with the stew.

                                                                                                                  I love Thai curry more than almost anything, but I'm leaning toward the stew, as it is chilly and overcast today and I fear the season's stew days may be numbered.

                                                                                                                  1. Berheenia Mar 27, 2012 03:06 PM

                                                                                                                    Tonight it's the old stand by- chicken tenders coated in a spicy flour, egg wash and flavored panko- I think it's going to be sundried tomato- then shallow pan fried and finished off with a splash of dry vermouth and a drizzle of chick stock. These have to be eaten in this house anyway with Carolina Yellow Rice mix and the fave brocolli with Ranch. I'm in a rut - burgers Friday, Steak Saturday (a good rut) and actual cooking Sunday but back to leftovers and pasta night. I have to make a soup for Friday and it's a rehearsal for a big event Maundy Thursday at church. I'm going with Harira soup and there are about a million recipes so I will be posting next weekend about this asking for advise. Still researching recipes for the try-out Friday.

                                                                                                                    1. b
                                                                                                                      bblonde Mar 27, 2012 02:59 PM

                                                                                                                      So much to do tonight but I've decided to take time for a nice meal. The last two nights' dinners have been pitiful.

                                                                                                                      Pecan-crusted trout
                                                                                                                      Roasted baby jewel potatoes
                                                                                                                      Green beans with garlic

                                                                                                                      I have, in the past, received snarky comments from my colleagues "I just don't know HOW you have the time to make dinner/lunch I'm so busy with my work." The suggestion there being I have misplaced priorities. My response is always some variation of "I don't have time NOT to." Ya know, my emotional and physical well-being depends on it!

                                                                                                                      4 Replies
                                                                                                                      1. re: bblonde
                                                                                                                        LindaWhit Mar 27, 2012 04:30 PM

                                                                                                                        I agree, bblonde. If you're spending so much time with work that you don't have time to make a good dinner, the misplaced priorities belong with those making the implication about you! And really - just how hard is it to make what you're making tonight? I do believe it's just those people who are uncomfortable in a kitchen because they didn't learn to cook growing up (or they grew up on fast food!).

                                                                                                                        1. re: LindaWhit
                                                                                                                          d
                                                                                                                          dianne0712 Mar 28, 2012 06:16 AM

                                                                                                                          I am comfortable in the kitchen, didn't grow up on fast food and the employer sets the hours.

                                                                                                                          1. re: dianne0712
                                                                                                                            LindaWhit Mar 28, 2012 10:24 AM

                                                                                                                            Well, you say you can't imagine any of your kids trying any of the meals being posted. My question is - have you *tried* something different?

                                                                                                                            The pork tenderloin with maple-mustard glaze I posted a few days ago isn't far out of the realm of "strange" for kids....and it's easy enough to make for whoever's doing the cooking.

                                                                                                                            I will agree with you that some meals noted here seem much more exotic to me, but it's because I'm unfamiliar (like COMPLETELY unfamiliar!) with dishes from Korea, Japan, etc. I wasn't brought up on them, and it's just not something I'd be making for myself without having tried it in a restaurant beforehand. But there are many recipes posted here that are easy enough to get on the table and are still tasty enough for all members of the family without being the "same-old, same-old".

                                                                                                                            You don't know what they'll like until you offer it up to them, right?

                                                                                                                            As for employers setting the hours - if it disrupts what *should* be personal time, that is for the employee to look at as to whether they really want that in their lives. Working 8am to 9pm is not healthy for anyone, especially someone with a family to also take care of.

                                                                                                                        2. re: bblonde
                                                                                                                          gingershelley Mar 27, 2012 05:38 PM

                                                                                                                          Like!

                                                                                                                          Bblonde; work should not rule the world every day. Your well-being, and private time should as often as you can make it so. Most of the world would laugh at the hours American's spend at work, and much more appreciate time spent with a good meal with family and/or friends around the table. These are essential to life.

                                                                                                                          Your right, you don't have time NOT to. It makes you a more creative, productive person in every person's life you touch. I want to eat pecan-crusted trout. Bravo!

                                                                                                                        3. d
                                                                                                                          dianne0712 Mar 27, 2012 01:56 PM

                                                                                                                          This is going to sound a little strange, so forgive me, but I'm curious; does anyone who's posted here so far have children?I was reading through the posts and suddenly thought I can't imagine any of my kids eating these meals, although my husband and I would LOVE them. I also can't imagine having all that ready before hockey practice or tae kwon do. Do you just have really sophisticated kids?

                                                                                                                          6 Replies
                                                                                                                          1. re: dianne0712
                                                                                                                            LindaWhit Mar 27, 2012 04:21 PM

                                                                                                                            I don't, but I know mamachef has kids, and I do believe others do as well.

                                                                                                                            1. re: dianne0712
                                                                                                                              Uncle Bob Mar 27, 2012 04:46 PM

                                                                                                                              My Kids ATE what was on the table.....kept their mouth shut.....or went to be hungry.

                                                                                                                              The vast majority of meals were kid friendly in some way however....They were not second class citizens

                                                                                                                              1. re: dianne0712
                                                                                                                                gingershelley Mar 27, 2012 05:35 PM

                                                                                                                                I think sometimes, dianne0712, it goes into the oven or crockpot before hockey practice, and gets on the table afters...
                                                                                                                                Relish PDX was posting in another thread today, about cooking a stew at 4am. For those here with kids, perhaps they just get it done despite kids, or involve them.

                                                                                                                                When I was young (not toddler or such, don't remember that part...), but by the time my older sister and I were about 7-8, we ate all KINDS of things, and I was already cooking dinner with the help of my mom. Dinner was a central part of life - but back then, my commiseration - kids didn't rule the world with classes and after hours stuff, mostly. I took ballet, was in the band, and later in HS was in all kinds of activites. But the bus took us home; activity bus at 4pm, and a later one at 5:30. My mom didn't have to drive me.

                                                                                                                                It is a different world with kid's isn't it? Hope yours can get excited about interesting meals. Time at the table together is well worth it, but hard to carve out I am sure.:) Very good question you posed.

                                                                                                                                1. re: gingershelley
                                                                                                                                  d
                                                                                                                                  dianne0712 Mar 28, 2012 06:06 AM

                                                                                                                                  I have to serve before because after it would be 8:30 and already at the limit of bedtime. My daughter eats most things and does have a very sophisticated palate, butmy son is like I was as a child. I'm surprised my mother didn't kill me. I only started eating eggs or toast or pork products in my late 20's and that's not the worst of it. I got over it and I hope he will too, but in the meantime he can be alittle rat, hiding things and all kinds of tricks.

                                                                                                                                2. re: dianne0712
                                                                                                                                  weezieduzzit Mar 27, 2012 05:49 PM

                                                                                                                                  We're going to have the teenager (14 going on 5 when it comes to dinner time,) from tomorrow through Monday and I can already feel that dark cloud settling over my kitchen. She's used to eating fast food and microwaved frozen crap at home and has no problem whining and crying at the table when she's here because I only make real food. (literally crying....) She's a really good kid the rest of the time but dinner is a freaking nightmare.

                                                                                                                                  My parents are both excellent cooks and food lovers. Good food was presented as an exciting thing! My sister and I were eating whole artichokes by the time we were 5 and probably could have made coq au vin on our own by 8 (one of Mom's faves so we had it a lot!) We ate all of our veggies without any fuss and the rule that you have to try everything was strictly enforced. It was understood that whining was not allowed. Its really hard with this one- because she's not mine and her Mother hates me so I have to keep my mouth closed. I have taken my plate into the bedroom to finish eating because I can't stand to have a good meal ruined by that kind of behavior.

                                                                                                                                  There are a few things I have figured out that she will eat and she has no idea how many veggies I sneak into them by way of cooked/pureed carrots, spinach, etc. in pasta sauces and mixed with cream cheese and stuffed into chicken breasts. :) She swears up and down that she will never eat mushrooms- she has no idea that she does all the time when she's here.

                                                                                                                                  1. re: weezieduzzit
                                                                                                                                    d
                                                                                                                                    dianne0712 Mar 28, 2012 06:11 AM

                                                                                                                                    I do the same thing, and the 8 yr old will eat raw veggies, just not cooked.

                                                                                                                                3. m
                                                                                                                                  MaryContrary Mar 27, 2012 01:09 PM

                                                                                                                                  Green chile enchiladas, using some of the last of my Hatch supply. rice, beans and cerveza. Homemade flour tortilla chips and salsa.

                                                                                                                                  4 Replies
                                                                                                                                  1. re: MaryContrary
                                                                                                                                    rabaja Mar 27, 2012 02:17 PM

                                                                                                                                    That sounds so good!
                                                                                                                                    We had chile verde two weeks ago and I think it may be time to do it again. Love the Hatch chiles and I'm so thankful to still have two bags in the freezer. The case was labeled hot and boy, are they! Makes them last though.

                                                                                                                                    1. re: rabaja
                                                                                                                                      gingershelley Mar 27, 2012 05:27 PM

                                                                                                                                      Rbj, and MC, I too am down to 2 bags of my hatch; having sacrificed a couple of bags just over a week ago to do a chili verde for a contest. I was the only 'green', in a sea of red, but I only came in 5th. I tend to always want to stand out, and do something interesting, and I STILL think green chili is the best:)

                                                                                                                                      MC, a dish of enchiladas, with hatch chili sauce, sounds SO good right now. I think I will leave the leftover Chili Verde in the freezer, and use one of my last bags for straight green sauce to go over yummy things in tortillas:)

                                                                                                                                      1. re: gingershelley
                                                                                                                                        m
                                                                                                                                        MaryContrary Mar 28, 2012 11:54 AM

                                                                                                                                        Guys, they were delicious, if I do say so myself. Red has its place, but green is a different delight. Do you use pork in your green chili?

                                                                                                                                        1. re: MaryContrary
                                                                                                                                          gingershelley Mar 28, 2012 07:51 PM

                                                                                                                                          absolutely; cheap pork shoulder. Usually found on sale for about $1.49 a pound.

                                                                                                                                          Saute cubed clean chunks, remove after browning. Add onion, garlic some chopped hotter chilies, like a jalapeno (not much in this house). Stock, tomatillos, hatche's - roasted, frozen and thawed, chopped. A bunch of cumin, good mexi oregano, and a handful of chopped cilantro. Simmer.

                                                                                                                                          Serve many ways after tender.
                                                                                                                                          Delish!

                                                                                                                                  2. gingershelley Mar 27, 2012 09:11 AM

                                                                                                                                    Ended up changing the dinner plan last night as Frenchman was not excited about a 'hot dog' type of meal... made a pot of creamy lettuce, watercress and asperagus soup as a starter. Just simmered up with a shallot or two and some fresh thyme, then whizzed with immersion blender, and a spot of cream.

                                                                                                                                    Poached bockwurst, with sauteed potatoes on the side, cornichons, course mustard.

                                                                                                                                    A spinach salad after with mushrooms, strawberries toasted pepitas and my house viniagrette.

                                                                                                                                    Lemon mousse after was appreciated.

                                                                                                                                    Tonight will be Lamb loin steaks on the grill, with something for the founding member of the Parmentier society who must show his membership card most days of the week- prep to be decided later. Roasted asperagus with basil butter on the side.

                                                                                                                                    1. onceadaylily Mar 27, 2012 08:35 AM

                                                                                                                                      It seemed to be summer here for a brief time, but the chill is back, and the cat is furious that the windows have been closed up again. And while I'm fine with it myself, I do hope that all that has sprouted and bloomed makes it through this cold spell.

                                                                                                                                      I'm cleaning out the fridge to get a pot of simmering stew going. Petite crimson lentils, onions, garlic, leftover sweet potatoes and bell peppers (red and green), diced tomatoes, spinach, and beef broth. The sweet potatoes are fairly spicy, so the seasonings will be red wine vinegar, oregano, and a tiny bit of cumin and cinnamon. I may add beans, either white or black, to the stew, but am still thinking it over. I have a loaf of ciabatta that will be split and made into garlic bread with parmesan.

                                                                                                                                      Firefox wants me to change ciabatta to adiabatic. Firefox is mistaken. My stew will be quite warming, than you very much.

                                                                                                                                      18 Replies
                                                                                                                                      1. re: onceadaylily
                                                                                                                                        rabaja Mar 27, 2012 11:03 AM

                                                                                                                                        Your stew sounds great. I love clean-out-the-fridge, one pot meals. What's up with the beef broth OadL? Have you come back to the dark side???

                                                                                                                                        1. re: rabaja
                                                                                                                                          L.Nightshade Mar 27, 2012 11:30 AM

                                                                                                                                          Good pick-up rabaja! I failed to notice that. What's up lily? Are you joining us carnivores? Or just when it's a clear liquid?

                                                                                                                                          1. re: L.Nightshade
                                                                                                                                            onceadaylily Mar 27, 2012 12:03 PM

                                                                                                                                            I don't see it as the dark side so much as the shady side, rabaja. It looks so nice and cool over there. And, no, you two, not today. It's that Better Than Bouillon no-beef base. I dislike typing 'no-beef' and 'no-chicken'. I thought I'd just try to slip that through.

                                                                                                                                            This crowd misses nothing. Eh, keeps a girl honest. :)

                                                                                                                                            1. re: onceadaylily
                                                                                                                                              rabaja Mar 27, 2012 12:06 PM

                                                                                                                                              sorry to get in your business. I was just excited to hear you might be cooking meat again!

                                                                                                                                              1. re: rabaja
                                                                                                                                                onceadaylily Mar 27, 2012 12:21 PM

                                                                                                                                                Haha, dive in my stuff whenever you want, rabaja. I almost posted to you earlier about your 'wedding budget' remark, because that really caught my eye. And if you *are* getting married, then you have my very-happy congratulations.

                                                                                                                                                1. re: onceadaylily
                                                                                                                                                  m
                                                                                                                                                  MaryContrary Mar 28, 2012 11:46 AM

                                                                                                                                                  We're all very happy for you.

                                                                                                                                                  Well, reply is in the wrong place, but the sentiment is where it's supposed to be.

                                                                                                                                                2. re: rabaja
                                                                                                                                                  m
                                                                                                                                                  MaryContrary Mar 27, 2012 01:05 PM

                                                                                                                                                  Yes, Rabaja, Chowhounding minds want to know. Thought wedding was mentioned earlier, but not really followed up on.

                                                                                                                                                  1. re: MaryContrary
                                                                                                                                                    rabaja Mar 27, 2012 02:23 PM

                                                                                                                                                    Well, we quietly got engaged almost a month ago and now have plans to elope. Our parents know, but that's pretty much it....
                                                                                                                                                    We want to keep it simple but still romantic, so we decided to do it while we are in Hawaii for my 40th in April. I'm super excited and a little overwhelmed just how many details go along with "eloping"!

                                                                                                                                                    1. re: rabaja
                                                                                                                                                      onceadaylily Mar 27, 2012 02:58 PM

                                                                                                                                                      And *that* sounds like a perfect wedding to me. So happy for you, rabaja. You are ringing in 40 with joy.

                                                                                                                                                      1. re: rabaja
                                                                                                                                                        L.Nightshade Mar 27, 2012 03:05 PM

                                                                                                                                                        Wow! Very best wishes rabaja! Wedding and birthday in Hawaii, it's going to be wonderful!

                                                                                                                                                        1. re: rabaja
                                                                                                                                                          LindaWhit Mar 27, 2012 04:20 PM

                                                                                                                                                          YAY! Congrats on the engagement AND the soon-to-be elopement wedding! I want a LIKE! button for your post. :-)

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            gingershelley Mar 27, 2012 05:24 PM

                                                                                                                                                            Linda - if ever a time has come for the like button, this is it! Don't you have some pull with those editor-people (what was the term for them on the Top Chef threads?)....

                                                                                                                                                            Like, Like, LIKE!

                                                                                                                                                          2. re: rabaja
                                                                                                                                                            GretchenS Mar 27, 2012 04:35 PM

                                                                                                                                                            rabaja, that is such fantastic news!! So very happy for both of you. Happy elopement!! Romantic, Hawaii, I guess so....

                                                                                                                                                            1. re: rabaja
                                                                                                                                                              gingershelley Mar 27, 2012 05:22 PM

                                                                                                                                                              Rabaja, I know we are only on-line aquaintances, but my most happy sincere congrats on your nuptuals! So delightful!

                                                                                                                                                              It is ever so exciting a time, and I wish you both the most happy time and memories of them as you head to your wedding in Hawaii in April. Best to you both! Sorry you are out'ed by all your friends and admirer's here on CH - and the eyes of steel here that leave no word unturned. All meant for your congratulations!

                                                                                                                                                              1. re: rabaja
                                                                                                                                                                nomadchowwoman Mar 28, 2012 11:59 AM

                                                                                                                                                                Congrats, rabaja! Lucky guy!

                                                                                                                                                                We eloped, many years ago. The trip was so much more fun than a wedding (and all the planning) would have been.
                                                                                                                                                                My mother begs to differ, and every now and again she tells me she is still pissed (although of course she would never use that word).

                                                                                                                                                                I know you'll eat very well in Hawaii.

                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  rabaja Mar 29, 2012 11:06 AM

                                                                                                                                                                  Thank you all so much for the good wishes! So nice to come back here and read all of the sweet sentiments. Thank you, thank you!

                                                                                                                                                                  Now that he's turning into my husband I've gotten brave enough to pull out my phone and snap photos before we sit down to eat. At first, he was quizzical, but he'll learn! Hell, maybe we'll get him his own handle.

                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                    ChristinaMason Mar 30, 2012 06:50 AM

                                                                                                                                                                    Belated congratulations to you and yours. Here's wishing you many years of happy, heart y dinners together! (Being married is the best.)

                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                      linguafood Mar 30, 2012 10:21 AM

                                                                                                                                                                      Awww. Look who just got their hubby back :-)

                                                                                                                                                  2. linguafood Mar 27, 2012 08:24 AM

                                                                                                                                                    The merguéz ended up being pan-fried, as we were too wimpy to stand on the patio in what now appears to be the last throws of "winter". It was a bit on the salty side -- thankfully, the peppers I had roasted were all caramelized and sweet, so that helped balance out the meal a bit. Gigantes on the side (prepped in the store already with a nice tomato sauce, and no, I haven't seen those beans dried in the US, they are a bitch to find).

                                                                                                                                                    Tonight I got a kickboxing sesh, so won't have time to cook. I have instructed my man to make mamachef's crazy-crispy chicken thighs (CANNOT WAIT!), sides TBD after a visit to the farmer's market / Wegmans.

                                                                                                                                                    1. mamachef Mar 27, 2012 07:48 AM

                                                                                                                                                      I've got a good solid quart of extremely rich beef broth left from the weekend's cooking excursion, and all I can think of is French Onion Soup. Which is fine, because I love the stuff and I'm getting tired of shredded beef now.....

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: mamachef
                                                                                                                                                        boyzoma Mar 27, 2012 08:21 AM

                                                                                                                                                        I love that stuff. Hope you have some good Gruyere cheese in the fridge!

                                                                                                                                                      2. h
                                                                                                                                                        Harters Mar 27, 2012 07:20 AM

                                                                                                                                                        It's veggie night at Harters Hall.

                                                                                                                                                        Diced butternut squash is baked till tender. meanwhile a mix of brown rcie, wild rice and Puy lentils are cooked for 20 minutes. For the last 5 minutes or so, florets of broccoli go in. Everything is drained and some dried cranberries go in, along with pumpkin seeds, lemon juice and seasoning.

                                                                                                                                                        1. f
                                                                                                                                                          Frizzle Mar 27, 2012 12:29 AM

                                                                                                                                                          A simple dinner tonight that I've already prepped so I can watch the final of a cooking show screening here in Australia that I've become hopelessly addicted to. Butternut squash stuffed with walnuts and blue cheese. It's a river cottage recipe. Serving it with a lettuce with a basic lemon, olive oil and garlic dressing. Hopefully it will be the perfect end to a sunny autumn day.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: Frizzle
                                                                                                                                                            L.Nightshade Mar 27, 2012 12:32 AM

                                                                                                                                                            What is the Australian cooking show? Just curious.

                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                              f
                                                                                                                                                              Frizzle Mar 27, 2012 01:09 AM

                                                                                                                                                              'My Kitchen Rules' - not sure if you have the same format in the US (assuming that is where you are from). Teams of two represent their home state in a series of cooking challenges. It's unfortunately more about the drama than cooking most of the time.

                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                mariacarmen Mar 28, 2012 07:37 PM

                                                                                                                                                                same thing here, with our cooking competition shows...

                                                                                                                                                                love the idea of your squash prep....

                                                                                                                                                                and i'm so egocentric (or is that continent-centric?) that i was momentarily taken aback when you said "lovely AUTUMN day".... doesn't she know it's Spring??? but being Down Under of course we'd be the opposite of you!

                                                                                                                                                          2. r
                                                                                                                                                            RelishPDX Mar 26, 2012 10:48 PM

                                                                                                                                                            Tonight, yes, Black Pepper Shrimp ... again! :)

                                                                                                                                                            Got home too late tonight to make the goulash that was planned if I was going to eat before 10, plus the beef still wasn't fully thawed yet. I'll make it later tonight when I work on the Hot Cross Buns, even though I'm not the best multi-tasker out there. So my old standby, BPS with a side of sautéed snow peas over jasmine rice got the nod. Not that I'm complaining, I quite like this!

                                                                                                                                                            Just noticed the freeze date on the beef I'm using for the goulash is July 28th. I'd better go through the freezer and see what else is lurking in there from 2011. Luckily it still smells and looks great, no freezer burn, and was quite tender beef when it went into the freezer—it's the coulotte cut off the top of the top sirloin, and it has nice marbling.

                                                                                                                                                            (Oh, and lucky us, the Fred Meyer store down the road started carrying Prime steaks this week. First up are New Yorks and Rib Eyes. $17.99 per lb. Might have to pop for one when I get some charcoal. This may be expensive but exciting news. I'd LOVE to try a Prime top sirloin one day if they'll be carrying it. I've always been a tad jealous that it seems to be quite common in the east to have supermarkets carry Prime, which you rarely see out here.)

                                                                                                                                                            Dessert later: Pepperidge Farms 'Fruit & Butter' cookies. Nine varieties in a 14 oz. box. Mmm, cookies.

                                                                                                                                                            1. BananaBirkLarsen Mar 26, 2012 09:24 PM

                                                                                                                                                              Had our old standby pizza again. Sourdough crust with salami, grilled onions and mushrooms, pineapple, olives, garlic. Lots of spicy post-baking toppings: pickled jalapenos, homemade pepper flakes and sriracha. And some fresh grated parmesan. A crispy salad on the side of romaine, grated carrot, dried cranberries, avocado and mustard-apple cider vinaigrette. A nice strong cup of coffee for dessert.

                                                                                                                                                              1. L.Nightshade Mar 26, 2012 09:17 PM

                                                                                                                                                                Ratatouille and sausage pot pie with a cornmeal biscuit crust was what's for dinner tonight. One of the things I like about this ratatouille is that the eggplant and zucchini are oven-roasted and then added to the simmering mix of onions, tomatoes, bell pepper, garlic, and herbs. It keeps the flavors bright and distinct. I used a chicken Italian sausage tonight. For a crispy contrast, I served a radish, feta, and pickled onion salad as the side dish. We were happy to sit down to this comforting pot pie on this cold, grey, rainy day.

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                5 Replies
                                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                                  gingershelley Mar 27, 2012 09:01 AM

                                                                                                                                                                  Yum! That looks SO tasty LN! What goes into a sausage pot pie, pray tell? Only ever had a chicken one... sounds intruiging

                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                    L.Nightshade Mar 27, 2012 09:20 AM

                                                                                                                                                                    Well gingershelley, what do you know! I googled for this recipe for you, because I originally got it from the NY Times, and it's from Melissa Clark! Bodes well for the COTM in April, as it's one of my favorites!
                                                                                                                                                                    http://www.nytimes.com/2009/09/30/din...

                                                                                                                                                                    1. re: L.Nightshade
                                                                                                                                                                      gingershelley Mar 27, 2012 10:56 AM

                                                                                                                                                                      How exciting LN! I hope my book comes quickly! Excited for the April COTM myself.

                                                                                                                                                                      Thanks so much for getting me the recipe link, very kind:)

                                                                                                                                                                      That does look delicious - good for a cool spring evening (and heaven knows we both know we have had ALOT of those here in the NW this year..). I had thought you made a 1) ratatouille and 2) a sausage pot pie - now I see they are all in one. Best of all worlds.

                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                        Berheenia Mar 27, 2012 02:57 PM

                                                                                                                                                                        Rats . I got her other book In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love. Still reading and salivating.

                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                          gingershelley Mar 27, 2012 05:18 PM

                                                                                                                                                                          Berheenia, I ordered the one ITKWAGA to own, and have the other one coming on-hold at the library... I think both will be on for April for COTM?

                                                                                                                                                                          I think you are all good!

                                                                                                                                                                  2. Chocolatechipkt Mar 26, 2012 04:39 PM

                                                                                                                                                                    Individual cheese souffles, asparagus, and a salad.

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                      twodales Mar 26, 2012 08:16 PM

                                                                                                                                                                      I adore souffles!

                                                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                                                        L.Nightshade Mar 26, 2012 09:10 PM

                                                                                                                                                                        What a lovely sounding dinner! I haven't had a souffle in ages; it sounds great.

                                                                                                                                                                        1. re: Chocolatechipkt
                                                                                                                                                                          f
                                                                                                                                                                          Frizzle Mar 27, 2012 12:31 AM

                                                                                                                                                                          Sounds great, I've got a souffle planned for later this week. Only my second attempt at them. Is your recipe an old favourite or something new for you?

                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                            gingershelley Mar 27, 2012 09:00 AM

                                                                                                                                                                            be still my Frenchman's beating heart. I haven't made him a souffle meal in ages. Thanks for the reminder. We like a blue cheese souffle with a salad for lunch. Perhaps this next weekend:)

                                                                                                                                                                            Sounds delish!

                                                                                                                                                                          2. LindaWhit Mar 26, 2012 04:13 PM

                                                                                                                                                                            I had taken a pork tenderloin out of the freezer on Saturday, so tonight's the night to cook it. I whisked together some Dijon mustard, maple syrup, salt, Aleppo pepper, and minced garlic. It's being brushed on the tenderloin as it roasts in the oven. Sides will be jasmine rice and steamed broccoli.

                                                                                                                                                                            11 Replies
                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                              ChristinaMason Mar 26, 2012 04:19 PM

                                                                                                                                                                              that is sure to be delicious! love maple and mustard together. orange is nice in there, too.

                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                rabaja Mar 26, 2012 04:35 PM

                                                                                                                                                                                That sounds so good to me right now, and perfectly comforting with the rice. -I hope once the weather warms up I stop seeking comfort in my foods...it's a slippery slope!
                                                                                                                                                                                I have two b/s chicken breasts defrosting, and no idea what to make.
                                                                                                                                                                                I want the dish on the cover of dunlop's Land of Plenty, but really, I want someone else to make it for me.

                                                                                                                                                                                1. re: rabaja
                                                                                                                                                                                  LindaWhit Mar 26, 2012 04:59 PM

                                                                                                                                                                                  It's SO good - I didn't measure, so I was a bit concerned I had added too much Aleppo pepper, but it's got a nice bite to it with the sweetness of the maple syrup and the tang of mustard. I done good, if I do say so myself. :-)

                                                                                                                                                                                  I also added about 1/4 cup of chicken stock to the roasting pan about 5 minutes before it was done and whisked it into the glaze juices for a bit of a quick pan sauce.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    gingershelley Mar 26, 2012 05:55 PM

                                                                                                                                                                                    Done good LW! Pan sauce sounds like 'the thing' with the porky roast.

                                                                                                                                                                                    Headed into the kitchen after 'the plan' for bockwurst on for tonight, but the sun and the Frenchman are toning that down.... so we, shall see what results. I love a mystery dinner on a sunny Monday early eve!

                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                      boyzoma Mar 27, 2012 08:09 AM

                                                                                                                                                                                      Yum. I love a good tenderloin. Had almost the same dish last week (but my tenderloin was teriyaki as well as a pan sauce and the rice was basmati). I could eat it every day of the week!

                                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                                    Breadcrumbs Mar 26, 2012 05:56 PM

                                                                                                                                                                                    Mmm Linda that does sound so enticing! I'm in the rabaja camp tonight!

                                                                                                                                                                                    mr bc is under the weather and once I got him settled w some chicken soup, I too wished someone would make me dinner!

                                                                                                                                                                                    In the end I soaked some ramen in water, drained them and tossed them into a pan where they were stir-fried with the first things I could find in the fridge that wouldn't require prep, Into the pan went: toasted sesame oil, my ramen noodles, an egg, green onions that I simply snapped into quarters (see how lazy I was!), chili-garlic sauce, a handful of spinach and some soya sauce. It wasn't pretty but it hit the spot!

                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                      L.Nightshade Mar 26, 2012 06:04 PM

                                                                                                                                                                                      That maple-dijon-Aleppo-garlic sounds like such a great combination! I'll have to try it some time, so thanks!

                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        r
                                                                                                                                                                                        RelishPDX Mar 26, 2012 10:58 PM

                                                                                                                                                                                        Now there's a combo I've never had, maple and mustard. Gotta try that one. Have never heard of Aleppo pepper before either. Had to google it, and it sounds delish! That one's going onto my list for the next trip to Penzey's. And pork (yeah, I've heard of that! ;) ) is just about one of my all-time favorite meats I'm eating more of all the time, especially because of how cheap it's been around here lately.

                                                                                                                                                                                        I wonder how this would work on a luscious pork t-bone? I've got a dozen or so of those lurking in the freezer, all with big hunks of the tenderloin on them.

                                                                                                                                                                                        1. re: RelishPDX
                                                                                                                                                                                          LindaWhit Mar 27, 2012 06:16 AM

                                                                                                                                                                                          OMG, Relish - maple and mustard go SO well together (sweet and spicy, depending on the type of mustard and quantity used). And the Aleppo gives it just the right "bite" for me.

                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                            n
                                                                                                                                                                                            nikkihwood Mar 27, 2012 09:18 PM

                                                                                                                                                                                            Linda, I had two small pieces of tenderloin left from another meal, and used your idea as a marinade tonight. SO good. we grilled, and also basted. Thank you! [No Aleppo here, but I think I'm going to order some. I snuck a couple of drops of Siracha into the marinade..]

                                                                                                                                                                                            1. re: nikkihwood
                                                                                                                                                                                              LindaWhit Mar 28, 2012 10:21 AM

                                                                                                                                                                                              I'm glad you liked it - and yes, the few drops of Sriracha would make a decent sub for Aleppo. But get the pepper anyway - I use it a LOT now.

                                                                                                                                                                                      2. ChristinaMason Mar 26, 2012 04:11 PM

                                                                                                                                                                                        Tonight it's all about satisfying cravings: peanut butter on a slice of cinnamon-raisin bread to start, and for the main, a pantry chili. I browned up 1/2 lb. of what I thought was ground beef (turned out to be turkey), 1 diced yellow onion, tons of Penzey's chili 3000 powder, a clove of garlic, and plenty of cocoa powder, cumin, cinnamon, liquid smoke, dried minced onion, 1/2 tsp. ea. sugar and molasses, and a good shake of half-sharp paprika. Then: 2 c. of beef broth, 1 can of tomato sauce, 1 can stewed tomatoes, 1 can drained cannelini/"white kidney" beans, 1 can drained and rinsed baked beans (god, why do we have so many cans of baked beans!?).

                                                                                                                                                                                        I'd prefer cooking my own beans from dried, but the craving needs to be satisfied sooner rather than later. Some grated white cheddar on top and a bit of Tabasco will take it over the edge.

                                                                                                                                                                                        1. linguafood Mar 26, 2012 01:59 PM

                                                                                                                                                                                          Lamb merguéz to be grilled along with yellow, red & orange peppers. Gigantes in tomato sauce (another treat courtesy of DiBruno's in Phila).

                                                                                                                                                                                          Dust & tap water have been postponed for now '-P

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                            gingershelley Mar 26, 2012 05:52 PM

                                                                                                                                                                                            Glad the dust and tap water diet is off. Was concerned! Lamb sausage a much, much better option:)

                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              L.Nightshade Mar 26, 2012 06:00 PM

                                                                                                                                                                                              Yeah. You can't just do dust and tap water. Mix in a little splenda or something.

                                                                                                                                                                                              Merguez grill? Sounds wonderful. Gigantes you bought prepared at DiBruno's? Or dried and you prepared them? Some talk about gigantes on COTM, I've never seen them for sale dried.

                                                                                                                                                                                            2. m
                                                                                                                                                                                              MaryContrary Mar 26, 2012 01:20 PM

                                                                                                                                                                                              A sort of "What would Sandra Lee do?" version of beef lo mein. Have a NY strip thawing. Will slice and stir fry in a bit of sesame oil with onions, snow peas and water chestnuts and mix this with some off the shelf lo mein and serve with egg rolls from the freezer. Some things the grocery store does better than I do, so head not hanging in shame.

                                                                                                                                                                                              1. Cherylptw Mar 26, 2012 01:18 PM

                                                                                                                                                                                                So, I'm still a bit slack in posting lately but will try to do better :) Saturday we went out to Va for dinner. Yesterday I cooked a pot of pigs feet, a pot of mixed greens (kale, mustards, collards) with corned pigs tails, potato salad and citrus pound cake for dessert.

                                                                                                                                                                                                I'm making gnocchi for dinner with a creamy spinach & caramelized onion sauce and sprinkled with oven crispy salami shards. On the side, a salad of mixed greens, cukes and roasted red grapes with crumbled feta. Toasted whole grain garlic bread. Orange sorbet for dessert.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                  GretchenS Mar 26, 2012 02:48 PM

                                                                                                                                                                                                  Your piggy meal sounds SO GOOD!

                                                                                                                                                                                                2. roxlet Mar 26, 2012 12:18 PM

                                                                                                                                                                                                  The husband was at his best again last night. On Saturday, he made salmon in a miso nage with favas and chanterelles, so with the left over salmon tail, he made a fabulous Mexican inspired serviche over sliced avocado with black salt sprinkled over the top. It had some cilantro, hot pepper and lime juice among the seasonings. For the main, he made a pork and green chili stew with posole and carrots. It took twenty minutes in the pressure cooker. it wasn't spicy enough, but a few shakes of hot sauce brought the stew up to a nice spicy level.,

                                                                                                                                                                                                  1. boyzoma Mar 26, 2012 11:57 AM

                                                                                                                                                                                                    We've just had some simple, comfort meals lately.

                                                                                                                                                                                                    Saturday was baked chicken breasts, potatoes au gratin and some steamed "normandy" style veggies from costco (cauliflower, broccoli, carrots and yellow squash).

                                                                                                                                                                                                    Sunday night was a nice medium rare London Broil, some cremini mushrooms sauteed in butter, Marsala and red wine (which I reduced down for a rich sauce for the meat and potatoes) and some mashed potatoes with sour cream, chives and bacon bits thrown in.

                                                                                                                                                                                                    Tonight I think will be a cleaning out of the fridge. I'm all for the beef again tonight. We'll have to see what DH wants!

                                                                                                                                                                                                    1. rabaja Mar 26, 2012 11:53 AM

                                                                                                                                                                                                      Monday is proving to be tough after a warm and cozy weekend spent by the fire, staying out of the rain. We did have to head north to Sonoma briefly for work so we treated ourselves to fish tacos and spent our wedding budget on wine. No, not really, but it sure felt like it...
                                                                                                                                                                                                      Friday night was a surf and turf combo: lobster and rib eye with a baked sweet potato and sautéed asparagus. The lobster was courtesy of a gig I had Thursday night, and we split a ribeye I found on sale, so not as decadent as it sounds, we were just lucky.
                                                                                                                                                                                                      Saturday we got home and just wanted to relax, so out came the tomato sauce with meatballs we brought home last Christmas from New England. One brother has mastered their Grandmother's recipe, and we have been doling it out with great restraint. A pot of water went on for linguine, grated an impressive amount of parmesan and we each had heaping bowls of comfort for dinner. Good thing those fish tacos were piled high with cabbage, because not another vegetable passed our lips that night. Unless you can call petite verdot a vegetable, which we often do.
                                                                                                                                                                                                      Last night was equally comforting. I found some nice lamb shoulder at my old market, took it off the bone and cubed it up for stew. The bones made some nice stock, and I added cippolini's (too soon, they practically disintegrated, but gave some nice flavor), quartered potatoes, carrots, peas, mushrooms and baby artichokes and the last of the butter beans after cooking the meat and onions for two hours. The house smelled heavenly while we waded through still more unpacked boxes, with nowhere to put the contents.
                                                                                                                                                                                                      We had the stew over cauliflower and asparagus, boiled together until tender, instead of more starch. Can't wait for the leftovers tomorrow! I may even cook a starch...

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                                        LindaWhit Mar 26, 2012 02:16 PM

                                                                                                                                                                                                        AMAZING meals, rabaja! And won't the brother give out Grandmother's recipe so you don't have to dole it out so stingily?

                                                                                                                                                                                                        And good luck with the unpacking. (I'm actually still in the same boat and I moved WAY longer ago than you! LOL)

                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                          gingershelley Mar 26, 2012 05:50 PM

                                                                                                                                                                                                          Good job Rabaja; making comfort out of boxes and freezer gems. May your getting comfy in your new home work out as well as this post sounds like it did.

                                                                                                                                                                                                          I am all for Grandma's Sauce, and sometimes, spending the wedding budget on the right bottle of vino; It will all come back to you:)

                                                                                                                                                                                                        2. gingershelley Mar 26, 2012 10:27 AM

                                                                                                                                                                                                          Lunch today will be the last of the tabouleh salad with final bits of lemon chicken tossed in.

                                                                                                                                                                                                          For dinner we head back to cold Germany for the Han's deli Bockwurst, potato salad leftovers, and grilled asperagus. Course mustard on the side, and perhaps some little sour pickles.

                                                                                                                                                                                                          Lemon Mousse for dessert!

                                                                                                                                                                                                          1. n
                                                                                                                                                                                                            Novelli Mar 26, 2012 09:02 AM

                                                                                                                                                                                                            Rained this weekend, and it's cold and windy out.
                                                                                                                                                                                                            So, needing some warm comfort, I'm making a potato gratin with fresh asparagus, bacon, mushrooms, and Asiago cheese, and a little side salad from the garden with a honey and lemon vinagrette, fresh ricotta, and chopped roasted peppers preserved from last years harvest.

                                                                                                                                                                                                            maybe a glass of chardonay to accompany.

                                                                                                                                                                                                            1. mamachef Mar 26, 2012 08:54 AM

                                                                                                                                                                                                              WFD? The spoils of the weekend's cookathon, phase: 1. I slow-cooked two huge chuck roasts in beef broth, and divided it into quarters, of which one portion will be employed in this morning's beef hash with poached eggs and the other portions will be, variously, seasoned with chiles, cumin and s &p, shredded into bbq sauce, and left plain for a version of French Dips. I think the bbq beef sounds about right for sandwiches, and I've got to use some broccoli up so a pot of cream of broccoli soup is in the offing. Between the sandwiches and the soup and a no-oil slaw, dinner's on. Good times.
                                                                                                                                                                                                              Everybody have a great safe week please!1

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                h
                                                                                                                                                                                                                Harters Mar 26, 2012 09:11 AM

                                                                                                                                                                                                                Please, Ms Chef, may I put in a request for samples of all four quarters. Thank you.

                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                Harters Mar 26, 2012 08:24 AM

                                                                                                                                                                                                                We're just back from an excellent lunch at a pub in the country a few miles to the south. Really good - needed a longish walk along the nearby canal to work some of it off.

                                                                                                                                                                                                                A lightish dinner then - quiche (bought), salad leaves (bag, supermarket), bread (bought)

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  ChristinaMason Mar 26, 2012 10:40 AM

                                                                                                                                                                                                                  I can't help but think that prepared foods available to you in your parts far exceed most available to me in mine! Jealous.

                                                                                                                                                                                                                2. nomadchowwoman Mar 26, 2012 08:10 AM

                                                                                                                                                                                                                  Busy weekend, mostly eating outdoors as it is festival time here in NO, and the weather has been cooperating. But I managed to throw together a Ruth Rogers recipe--Pappardelle w/Tomato, Pancetta, Cream, Parmesan, which we ate w/a spinach and avocado salad, while we watched Mad Men last night. (So glad that's back! Had a martini in its honor.)

                                                                                                                                                                                                                  I did attend a potluck, which, because several members of the group are vegetarian or vegan, was all vegetarian, and what a lovely spread we enjoyed on a fabulous screened porch. I brought my standard veg dish--Madhur Jaffrey's "Eggplant in the Pickling Style" as well as (Ottolenghi's) pistachio shortbreads. Also on the groaning board: a really delicious salad of chickpeas, kidney beans, avocado, and sliced shallots; a WW pasta salad w/red cabbage, red pepper matchsticks, cilantro, peanuts, and a gingery dressing, a fantastic tabouli-style salad w/olives, excellent tomatoes, and feta; baguette w/butter and smoky lavender salt; an excellent spinach quiche; hummus and pita; key lime tart; sour cream poundcake.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                    ChristinaMason Mar 26, 2012 10:39 AM

                                                                                                                                                                                                                    that pasta dish is still on my to-make list. drool.

                                                                                                                                                                                                                    and key lime tart? well, that's a winner ;)

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      nomadchowwoman Mar 26, 2012 12:23 PM

                                                                                                                                                                                                                      It is so easy to make--and eat--but I had to do time-and-a-half on my run this morning after all the carbs and cream i've been eating. And kale salad for lunch : (

                                                                                                                                                                                                                  2. L.Nightshade Mar 25, 2012 10:57 PM

                                                                                                                                                                                                                    Back to report on the grilled pork loin, which was a big success! Used a Batali recipe which calls for a large bone-in loin, we had a smaller boneless loin. It's rubbed with ground fennel seeds, salt, pepper, sugar, and garlic cloves are inserted into slits in the meat. Then it undergoes a slow grill in the indirect heat of a closed grill. Plated it with Mario's Milk Sauce, which is as much pureed fennel, onions, and garlic as it is milk. Fennel seeds and chile flakes are added.

                                                                                                                                                                                                                    For a side dish we each had a big artichoke, trimmed and hollowed out. I had made some mayonnaise which utilized my homemade chile infused oil for a portion of the olive oil. That was mixed with a bit of red vinegar and some mushed anchovy. A fine dinner!

                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: L.Nightshade
                                                                                                                                                                                                                      mariacarmen Mar 25, 2012 11:16 PM

                                                                                                                                                                                                                      to die for. seriously.

                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                        nomadchowwoman Mar 26, 2012 07:54 AM

                                                                                                                                                                                                                        Now that is my kind of pork dish! Which Mario book, LN?

                                                                                                                                                                                                                        My artichokes always look lousy. Yours looks perfect.

                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                          L.Nightshade Mar 26, 2012 10:48 AM

                                                                                                                                                                                                                          Thanks mc and ncw!
                                                                                                                                                                                                                          The pork recipe is from the Italian Grill book, but a blogger has also "adapted" the recipe here:
                                                                                                                                                                                                                          http://foodmuses.com/2011/08/18/grill...
                                                                                                                                                                                                                          Her photo doesn't look much like mine, but it seems to be the exact same recipe.

                                                                                                                                                                                                                      2. BananaBirkLarsen Mar 25, 2012 07:10 PM

                                                                                                                                                                                                                        Had a craving for some good Mexican food last night so we did a bit of research online and found a restaurant that wasn't too far away... or so we thought. After walking for 2 hours, we finally arrived to the restaurant in the middle of nowhere, only to find that they had just closed for the evening. My boyfriend knew of a couple others in the area that were maybe not as good, but would serve beer, which, by this point, we very much wanted. So we walked another 45 minutes, only to find that the first one was closed too. Another half hour and we arrived at the second one, just as they were cleaning up. In the end, we walked a full 4 hours in a bigass circle and had sandwiches and beer at the brewery-restaurant a few blocks from our house. A lot of beer, actually. Too much beer.

                                                                                                                                                                                                                        Tonight, we're still craving Mexican food, so we're doing the smart thing and making it ourselves. Red chili, courtesy of my boyfriend, as he is rather good at making it and I am still feeling the effects of last night's beer. I am in charge of the beans and rice. And there will be tortillas (probably flour ones), toasted over the gas burner, and salsa and crema and guacamole on the side.

                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                        1. re: BananaBirkLarsen
                                                                                                                                                                                                                          ChristinaMason Mar 25, 2012 08:41 PM

                                                                                                                                                                                                                          oh my gosh. sometimes it can be a really challenge just to get food and drink in ya. glad things worked out in the end, ish.

                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                            BananaBirkLarsen Mar 26, 2012 10:57 AM

                                                                                                                                                                                                                            Thanks, indeed it can! Our first restaurant choice looked great, too, and we're even planning to go back. But during the day when the buses are running and only after calling ahead to make sure of their schedule!

                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                              ChristinaMason Mar 26, 2012 11:58 AM

                                                                                                                                                                                                                              Definitely been there. So frustrating.

                                                                                                                                                                                                                          2. re: BananaBirkLarsen
                                                                                                                                                                                                                            Berheenia Mar 26, 2012 06:03 AM

                                                                                                                                                                                                                            Think of all the free calories you earned with all that walking and use them up tonight!

                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                              BananaBirkLarsen Mar 26, 2012 11:27 AM

                                                                                                                                                                                                                              Ooh, don't worry, I did. Dinner last night was very satisfying (and there are leftovers for lunch today).

                                                                                                                                                                                                                            2. re: BananaBirkLarsen
                                                                                                                                                                                                                              gingershelley Mar 26, 2012 10:22 AM

                                                                                                                                                                                                                              You sure earned that beer! And hope the mexi chow is worth the walking and waiting!

                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                BananaBirkLarsen Mar 26, 2012 11:28 AM

                                                                                                                                                                                                                                Thanks! It was worth it in the end, and probably tasted even better knowing how hard we had to work for it.

                                                                                                                                                                                                                            3. LindaWhit Mar 25, 2012 06:46 PM

                                                                                                                                                                                                                              It was a very brunchariffic weekend - first Gaslight yesterday, and then Sea Glass Restaurant in Salisbury today. Right on the ocean - would have been wonderful if it was sunny out today! Lots of fans showed up, which the DJ very much appreciated as she did a "Brunch By The Sea" in the restaurant's dining area - jazz, blues, funk (I gotz me my Sly & the Family Stone almost as soon as we were seated!) Saw other friends there as we were leaving.

                                                                                                                                                                                                                              It was a gray, damp day - so dinner needed to be a comforting one. Several Frankenchicken breasts marinated in some olive oil, honey-ginger white balsamic vinegar (from The Boston Olive Oil Company that I purchased yesterday), some Braswell's ginger honey for an extra oomph of ginger, herbs de Provence, salt and freshly ground pepper. They roasted until done. Sides were steamed asparagus and roasted Yukon Gold potatoes.

                                                                                                                                                                                                                              1. gingershelley Mar 25, 2012 06:24 PM

                                                                                                                                                                                                                                Tonight is a funky version of cobb salad, but greek-persian. Chopped romaine and spinach as a bed, with lines of toppings; HB egg, leftover roasted lemon/rosemary chicken, bacon, feta, tomatoes, cukes, greek olives (pitless, chopped). Scattering of good croutons. Dressing is a red wine vinegar - zatar viniagrette.

                                                                                                                                                                                                                                Leftover Avgolemeno sauce added to more chicken stock, and turned into soup, a little rice added while chix stock heated. More super yum med. cuisine!

                                                                                                                                                                                                                                Dessert is lemon mousse with lavender, left from a gift dessert taken to a friends yesterday.

                                                                                                                                                                                                                                I love being a Chowhound. I like dinner. Who wants to go to Persia with me? Sigh....

                                                                                                                                                                                                                                29 Replies
                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                  L.Nightshade Mar 25, 2012 06:27 PM

                                                                                                                                                                                                                                  Your salad sounds great. I love a Cobb, any version, but I think feta with your lemony chicken is a fine idea!

                                                                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                                                                    gingershelley Mar 26, 2012 10:08 AM

                                                                                                                                                                                                                                    The salad was terrrific, as your food sounds and looks you all got done up there in Bham - with a new pup to boot!

                                                                                                                                                                                                                                    Do we get to see a pic of the pup, and what is it's name besides pup Nightshade? :)

                                                                                                                                                                                                                                  2. re: gingershelley
                                                                                                                                                                                                                                    JungMann Mar 26, 2012 07:51 AM

                                                                                                                                                                                                                                    With Persian new year last week, I've been wanting to go in a Persian direction for dinner for quite some time!

                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                      gingershelley Mar 26, 2012 10:22 AM

                                                                                                                                                                                                                                      Agreed; a Persian dinner would be delicious; I like the softer, nuanced qualities that set it apart from some of it's middle East neighbors. I have a recipe somewhere for a grilled eggplant dish with a rose salad to go with it... I shall have to dig that out;)

                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                        JungMann Mar 26, 2012 11:16 AM

                                                                                                                                                                                                                                        I'll bring the cucumber salad with walnuts and crushed rose petals. You've convinced me to serve a Persian cheese and herb platter as a starter for Easter lunch. The flavors should definitely brighten the palate before the lamb roast.

                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                          L.Nightshade Mar 26, 2012 11:42 AM

                                                                                                                                                                                                                                          Mmmm sounds wonderful: cheeses, herbs, lamb. Perfect!

                                                                                                                                                                                                                                          I made a couple kuku sabzis a while ago, and one of them had walnuts and rose petals. I love that combination!

                                                                                                                                                                                                                                          1. re: L.Nightshade
                                                                                                                                                                                                                                            nomadchowwoman Mar 26, 2012 12:16 PM

                                                                                                                                                                                                                                            Can one use rose petals from one's own (unsprayed--or un-much-of-anythinged, for that matter) bush?

                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                              JungMann Mar 26, 2012 12:52 PM

                                                                                                                                                                                                                                              Nomad, you can definitely use your own roses so long as they have not been treated with chemicals/pesticides, etc. You can also use the rosehips after the plants have flowered. The stronger the scent and color of the flower, the stronger the flavor. The brightly colored modern hybrids that win show prizes on looks alone will not have much of a flavor.

                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                nomadchowwoman Mar 26, 2012 01:45 PM

                                                                                                                                                                                                                                                Thanks, JM. I never thought of the rosebush under my nose as a source!

                                                                                                                                                                                                                                            2. re: L.Nightshade
                                                                                                                                                                                                                                              JungMann Mar 26, 2012 12:42 PM

                                                                                                                                                                                                                                              I cannot imagine rose petals and cooked eggs. Were the flowers part of advieh or the main seasoning? I am definitely going to have to taste test.

                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                L.Nightshade Mar 26, 2012 01:54 PM

                                                                                                                                                                                                                                                JungMann - The rose petals were part of the advieh which was mixed into the eggs. I also made a cucumber dip with rose petals in it. This is a link to my post after the dinner:
                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/8075...

                                                                                                                                                                                                                                            3. re: JungMann
                                                                                                                                                                                                                                              gingershelley Mar 26, 2012 05:43 PM

                                                                                                                                                                                                                                              JM, my funky (not so well edited, but well-intentioned) Cookbook ( Artichokes to Za'tar), has pickled eggplants with walnuts and Chili's. Stay tuned...

                                                                                                                                                                                                                                              I may start my Easter with the Terrine of Salmon with those pickled eggplants layered up with poached leeks, Feta, and Sumac. Sounds interesting, non?

                                                                                                                                                                                                                                              But please, tell me where I can get Persian Cheese on the West Coast to supplement?

                                                                                                                                                                                                                                              I am with you on interesting ME foods to start the Easter feast before the grilled lamb comes down the pike.

                                                                                                                                                                                                                                              You are a man who walks on a bed of rose petals, JM, and I would invite you to my feast, for sure!

                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                JungMann Mar 26, 2012 06:39 PM

                                                                                                                                                                                                                                                I love pickled eggplants, especially with labneh and a drizzle of oil straight from the jar. I've wanted to make them from scratch because the commercial brands are rarely spicy enough for me, but alas, I don't have the equipment to properly preserve vegetables in oil... yet.

                                                                                                                                                                                                                                                As for panir, I can't really tell it apart from feta. If you want to try something different, but still from the ME, fried halloumi with lemon, chilies and mint is a great mezze to get things started.

                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                  gingershelley Mar 27, 2012 08:56 AM

                                                                                                                                                                                                                                                  Ooh! I love fried Haloumi done that way. What good taste you have JM!

                                                                                                                                                                                                                                                  I am not sure what special equipment you think you need for oil preserving? Just sterilized (boiled) canning jars, lids n bands. a cool place to cure, and then enough fridge space for storage when ready? I easily leave items in my cool cellar for curing for the 3-4 weeks needed for this, then stick in my extra garage fridge....

                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                    JungMann Mar 27, 2012 09:22 AM

                                                                                                                                                                                                                                                    As I understand, oil preserves need to be pressure canned for safe storage, particularly when preserves contain garlic as makdous usually does. I have a jar of vegetable escabeche I put up last year before learning of the botulism risk and have since been debating whether I should tempt fate or throw the jar out.

                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                      twodales Mar 27, 2012 10:54 AM

                                                                                                                                                                                                                                                      As difficult as it might be to toss the escabeche...where botulism is concerned I think I might give it a pass. We would like to keep you around JungMann in an upright and entertaining state. :-)

                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                        gingershelley Mar 27, 2012 10:55 AM

                                                                                                                                                                                                                                                        If you refridgerate oil-preserved items, I find them fine for several months, at least. Would probably not go past 6 months. If you don't want to put in the fridge, then yes - pressure canning is necessary.

                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                          JungMann Mar 27, 2012 12:57 PM

                                                                                                                                                                                                                                                          Do you hot water process oil-preserved items just as you would vinegar-packed foods?

                                                                                                                                                                                                                                                          I am interested in recreating some of the oil-preserved foods I purchase, but there seems to be a lack of English language instructions on how to safely do this, so I am largely relying on rememberances of flavors and grandmotherly hearsay (along with cautionary tales from the local extension office) to carefully recreate my favorite products. Homemade makdous might make it into my fridge next autumn if I can figure out how to do this safely.

                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                            gingershelley Mar 27, 2012 05:14 PM

                                                                                                                                                                                                                                                            JM, No - I don't hot water bath process oil-bath foods.

                                                                                                                                                                                                                                                            I taught canning for several years, and have been doing it for 20+, not that makes me an expert, but did ALOT of research with extension agencies when prepping for teaching to be sure on my practices. I am only a water-canner by practice (no need to can meat, etc. so far for me in my world, so no pressure canning experience). but JM, I find that old- world techniques, combined with the modern refridgerator really make this a non-issue.

                                                                                                                                                                                                                                                            I put up, in jars. in oil; preserved lemons, chilies & chili-based relishes, and sun-dried tomatoes. Always have no issues with the 'steeping' time needed to bring to good flavor in a cool basement room, and then to the fridge.

                                                                                                                                                                                                                                                            They simply go cloudy in the fridge. A couple of hours at room-temp, and ready for eating. I would not worry at all. You can see if any mold, etc. appears in the jar very quickly, and I have thrown out a jar or two with mold in the headspace of a jar. Usually, this is an extra moist ingredient, which seems to have brought to much H2O to the oil preserve-party. Had trouble with a batch of Meyer lemons that I apparently didn't let just do their thing with the salt first, before adding the oil, for example. Not the norm.

                                                                                                                                                                                                                                                            I encourage you to experiment!

                                                                                                                                                                                                                                                            Curious, and interested, what is Makdous?

                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                              JungMann Mar 27, 2012 07:19 PM

                                                                                                                                                                                                                                                              This is good to know. The extension offices drilled into my head that oil preservation and garlic were nearly lethal so a number of jars from last year have gone unopened because I couldn't remember how much oil was in the pickle or if I had reused an old lid. Escabeche is something I already keep in my fridge in season, but with your encouragement, I'm curious now to try my Italian friend's technique for cured eggplants as well as anchovy stuffed pepper preserves.

                                                                                                                                                                                                                                                              As for makdous, it's simply the Arabic name for pickled stuffed eggplants. I think in the Syrian dialect makdous might be the word for eggplants in general, but it has also come to mean the preserves in the same way hummus means both chickpea and the dip made from chickpeas.

                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                gingershelley Mar 27, 2012 07:57 PM

                                                                                                                                                                                                                                                                JM, Clean jars, lids, and rings make it all allright! Go forth, and pickle and preserve at will in oil! Just refridge what you mellowed out and flipped for weeks in a cool place. No worries.

                                                                                                                                                                                                                                                                Makdous - I am getting on that this summer:)

                                                                                                                                                                                                                                                                No 'old lids" allowed, that will save you....

                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                  JungMann Mar 28, 2012 05:56 AM

                                                                                                                                                                                                                                                                  Should I also throw away the jars that may have been sealed with old lids or just the contents? I think that was another one of my concerns. The trek to the store for canning supplies is just so inconvenient, but I suppose much less so than food poisoning.

                                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                                    gingershelley Mar 28, 2012 11:19 AM

                                                                                                                                                                                                                                                                    JM, since your not 'sealing' per se in the sense of traditional canning, you can re-use an old canning lid since it's sealing compound is not needed. Just be sure to boil lids and rings so they are sterile, thats it. You can use any jar or lid for items that are basically being refridgerated as preserved foods, not canned goods on shelves.

                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                      r
                                                                                                                                                                                                                                                                      RelishPDX Mar 28, 2012 12:29 PM

                                                                                                                                                                                                                                                                      Just in the past month or so I discovered that Bell makes plastic lids for Mason jars now. A box of 8 cost about $3, either for standard and wide-mouth sizes. It's revolutionized how I store things, and don't have to be concerned about older lids rusting.

                                                                                                                                                                                                                                                    2. re: JungMann
                                                                                                                                                                                                                                                      twodales Mar 27, 2012 10:52 AM

                                                                                                                                                                                                                                                      This talk about Halloumi reminded me of this recipe from Delia Smith.

                                                                                                                                                                                                                                                      http://www.deliaonline.com/recipes/main-ingredient/lime/fried-halloumi-cheese-with-lime-and-caper-vinaigrette.html

                                                                                                                                                                                                                                                      She has another one that I have not tried but might be good for any vegetarians at a BBQ party.

                                                                                                                                                                                                                                                      http://www.deliaonline.com/recipes/ma...

                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                        h
                                                                                                                                                                                                                                                        Harters Mar 27, 2012 11:27 AM

                                                                                                                                                                                                                                                        In Cyprus, fried halloumi is a mezze standard. Usually served alongside similarly sized slices of fried lountza (smoked pork loin)

                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                          gingershelley Mar 27, 2012 05:16 PM

                                                                                                                                                                                                                                                          Yum! I would especially like to eat that on a Greek Island Taverna terrace, watching the setting sun.... my kitchen may have to do. Sigh.

                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                            mamachef Mar 28, 2012 08:56 AM

                                                                                                                                                                                                                                                            Me too. So for now, I'll just blast the bouzouki music and haul out the rahki. Maybe eat a piece of baklava, or something.

                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                              h
                                                                                                                                                                                                                                                              Harters Mar 28, 2012 08:59 AM

                                                                                                                                                                                                                                                              Not sure if they do lountza in Greece. May just be Cyprus

                                                                                                                                                                                                                                              2. L.Nightshade Mar 25, 2012 06:22 PM

                                                                                                                                                                                                                                                I feel so out of touch! I had a couple days where my CH account wasn't working properly. Then we got a DOG! Getting him squared away, and beginning to integrate him with the kitties has made for some busy days. So, in summary…

                                                                                                                                                                                                                                                I made a couple dishes from the COTM, including a shrimp dish with tomatoes, feta, and dill, which we liked quite a bit, and it was even better the next day. I served this with beets and skordalia for a side dish.

                                                                                                                                                                                                                                                The next night I did a raclette: grilled sausage, baby potatoes, bell peppers, and mushrooms with scoops of melted raclette. Garnishes of pickled onions, peppers, olives, caperberries, and cornichons.

                                                                                                                                                                                                                                                Last night I made a chicken liver pâté for an appetizer, Mr. NS made fresh pasta with clams, smoked salmon, fennel, and peas. Absolutely perfect!

                                                                                                                                                                                                                                                Tonight a pork loin will be grilled. Sides to be determined. Off to cook now...

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                                                                                                                  LindaWhit Mar 25, 2012 07:05 PM

                                                                                                                                                                                                                                                  Congrats on the new pup! And good luck on pup/kitteh introductions. :-)

                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                    L.Nightshade Mar 25, 2012 10:40 PM

                                                                                                                                                                                                                                                    Thanks Linda! It's going better than expected!

                                                                                                                                                                                                                                                  2. re: L.Nightshade
                                                                                                                                                                                                                                                    mariacarmen Mar 25, 2012 11:15 PM

                                                                                                                                                                                                                                                    she cooks, she adopts animals, she makes friends between the species.... she can do it all! it all looks great, but that pate is killing me!

                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                      L.Nightshade Mar 26, 2012 10:54 AM

                                                                                                                                                                                                                                                      Yes, I'm just a superwoman. Ha!
                                                                                                                                                                                                                                                      We've got to get you making those chicken liver pâtés mc. I think you'll love them!

                                                                                                                                                                                                                                                    2. re: L.Nightshade
                                                                                                                                                                                                                                                      Berheenia Mar 26, 2012 06:01 AM

                                                                                                                                                                                                                                                      I am so impressed! Maybe if my CH account stops working I will adopt a dog and cook up a storm but I don't think so.

                                                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                                                        nomadchowwoman Mar 26, 2012 07:51 AM

                                                                                                                                                                                                                                                        Wow! What else can I say? That is all lovely. And you managed to get all that done while settling in a new addition. You're incredible, LN!

                                                                                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                                                                                          GretchenS Mar 26, 2012 10:48 AM

                                                                                                                                                                                                                                                          Congratulations on the new dog and some mighty fine-looking eating!

                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                            L.Nightshade Mar 26, 2012 10:57 AM

                                                                                                                                                                                                                                                            Thanks Berheenia, ncw, and Gretchen. We're having fun adapting. Cooking is not easy with a big rambunctious dog and an open kitchen, but we're working on it!

                                                                                                                                                                                                                                                        2. Breadcrumbs Mar 25, 2012 06:03 PM

                                                                                                                                                                                                                                                          Oh my goodness, tonight we dined well. We started with Fagioli Alla Toscana atop grilled bruschetta. For years I've been trying to replicate a dish we first tasted years ago in Rome. i've tried a number of recipes and finally, tonight, we found THE ONE. So deliciously creamy and flavourful. Next up was the most amazing short rib dish we've had yet. I made the Brasato al Barolo from the Mozza cookbook and from the minute the Barolo hit the pot and started simmering, we were smiling. And we didn't stop. 3 hours of braising while enticing aromas embraced our home...we just kept smiling. Now we're full and, we're about to flip a coin to see who's going to clean up!!

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                            sedimental Mar 25, 2012 07:44 PM

                                                                                                                                                                                                                                                            That looks and sounds wonderful. What was the difference in your bean dish, do you think? Isn't it wonderful when you finally get it "just right"?

                                                                                                                                                                                                                                                            I made a braise (beef) tonight and served it with the new polenta I ordered from Trentino. I have not felt satisfied with any Italian polenta dish I have made....until tonight! I am still smiling and will be buying this polenta from now on. I sprinkled some fennel pollen over the top of my beef braise with tomato and wine, and all was well with the world!

                                                                                                                                                                                                                                                            1. re: sedimental
                                                                                                                                                                                                                                                              L.Nightshade Apr 4, 2012 03:56 PM

                                                                                                                                                                                                                                                              sedimental - Did you purchase your fennel pollen around here? I'm being so stingy about the stuff we brought back from Italy until I find another source.

                                                                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                                                                Breadcrumbs Apr 4, 2012 04:26 PM

                                                                                                                                                                                                                                                                sedimental I'm glad LN posted below because somehow I missed your post...so sorry. Thanks for your kind feedback. I think the difference w the beans was that this recipe has you retain a little of the cooking water which you then use to simmer the cooked beans along w some parmesan. They then became creamier and just like the beans we had in Italy.

                                                                                                                                                                                                                                                                Your beef braise sounds amazing and I'm so glad you had a great experience w the polenta. Sometimes the stars just align and when they do, it's pure heaven!!

                                                                                                                                                                                                                                                            2. iL Divo Mar 25, 2012 05:56 PM

                                                                                                                                                                                                                                                              ready to snow here any minute, thought it was a while ago, so I know it's comin, the sky is white.
                                                                                                                                                                                                                                                              took this package out of the freezer a few hours ago and nothing made yet for dinner and it's going on 6 here. what to do with this kind of veal I wonder. I think since it's late and I don't want to now do a lot of fussin, maybe I'll pound it out and do veal parmesan.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1. ChristinaMason Mar 25, 2012 05:30 PM

                                                                                                                                                                                                                                                                I wasn't feeling the salmon cakes I mentioned earlier and instead went in a different direction.

                                                                                                                                                                                                                                                                I borrowed inspiration from Chocolatechipkt (http://chowhound.chow.com/topics/8372... ) , adapting the recipe to include LOTS of spring vegetables and only 2 oz. Dreamfields pasta for the entire dish. I added half a large sauteed shallot, about 1 c. ea. of peas and asparagus, a large handful of arugula, and chopped tarragon and parsley. It was very good, although due to using fat-free half and half (cue the sound of Chowhounds sharpening their teeth for the kill), the sauce was a little thin. I added a bit more parm. to compensate. Also, I almost forgot the butter, so I stirred that in at the end off the heat, which did help with the thickening.

                                                                                                                                                                                                                                                                I laid a nice seared salmon fillet across the top of a mound of this veggie pasta and called it dinner. It was delicious. Thanks, Chocolatechipkt!

                                                                                                                                                                                                                                                                1. r
                                                                                                                                                                                                                                                                  RelishPDX Mar 25, 2012 05:12 PM

                                                                                                                                                                                                                                                                  Last night's dress up dinner party at the home of some friends for a birthday celebration was a pure delight. The star attraction at dinner was flambéed filet steak draped in a pan sauce of sage, rosemary, cream, mustard, wine and worcestershire. Really excellent stuff served with oven-roasted asparagus and individual potato galettes. Six lucky diners!

                                                                                                                                                                                                                                                                  Back at home tonight I had a hankering for my version of America's Test Kitchen's chicken satay, with big chunks of white onion on the skewers, topped with a spicy, thick peanut sauce, and served over rice. Marinated cucumber on the side. This was the recipe that introduced me to sriracha. I'm out of charcoal at the moment, so I had to do with running it under the broiler instead, which actually worked out okay. Nothing but juice and yogurt earlier, so this was a very early dinner for me considering what I'm used to lately.

                                                                                                                                                                                                                                                                  Dessert later will be the last of the vanilla ice cream topped with praline flakes—found a container of it lurking in the pantry while I was shuffling things around, must be a year old by now, but it looks a-okay.

                                                                                                                                                                                                                                                                  1. Uncle Bob Mar 25, 2012 04:21 PM

                                                                                                                                                                                                                                                                    Shrimp Salad/ with World Famous Come Back Dressing......
                                                                                                                                                                                                                                                                    Pistolettes & Butter.......
                                                                                                                                                                                                                                                                    Lemon Meringue Pie.......
                                                                                                                                                                                                                                                                    Coffee & Chicory.........

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: Uncle Bob
                                                                                                                                                                                                                                                                      JungMann Mar 27, 2012 04:39 PM

                                                                                                                                                                                                                                                                      No stuffing in them pistolettes?

                                                                                                                                                                                                                                                                    2. JungMann Mar 25, 2012 03:49 PM

                                                                                                                                                                                                                                                                      I usually muck up Italian recipes, but with some cold weather on the way, I felt compelled to try and use up the box of low carb lasagna I picked up before our warm spring returns. I followed a Calabrian friend's instructions and made a quick sauce with barely any seasonings more than onion, garlic and basil. Lasagna was layered with tiny meatballs, fennel sausage, hard boiled eggs, ricotta and fresh mozzarella. I resisted every temptation to add heat or the dash of spice that seems to make it into all my food and ended up with a surprisingly simple, but utterly delicious Calabrian lasagna. I've got to try simplicity a little more often.

                                                                                                                                                                                                                                                                      16 Replies
                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                        ChristinaMason Mar 25, 2012 03:54 PM

                                                                                                                                                                                                                                                                        wow, that sounds excellent! i know what you mean about the inclination to "muck up" a recipe with extra seasoning or spice. sometimes, simpler really is better.

                                                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                                                          mariacarmen Mar 25, 2012 04:06 PM

                                                                                                                                                                                                                                                                          i love the idea of the eggs in that - always love the combo of eggs and pasta. sounds great, JM.

                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                            gingershelley Mar 25, 2012 06:18 PM

                                                                                                                                                                                                                                                                            Sounds delish! Good advice to, at least sometimes, just MAKE THE RECIPE, and eat it. learn.

                                                                                                                                                                                                                                                                            Simpler can be great. I am excited about your tiny meatballs, JM, sounds so authentic!

                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                              JungMann Mar 26, 2012 07:26 AM

                                                                                                                                                                                                                                                                              In fairness, I don't think I've tried cooking Italian food from a real recipe before. Whenever I ask friends for recipes, I get some generalized instructions that are heavier on nostalgia than actual details, so I fill in what I think is missing. This time I asked my friend if my fillers are right and got a resounding no. Recipes that sound vague to me are actually just reflections of a simpler approach to cooking, whereas my instinct is to layer flavors.

                                                                                                                                                                                                                                                                              Not quite all the lasagna noodles fit into the casserole so with the leftovers I indulged my spice tooth by making eggplant moussaka with a generously nutmegy bechamel. There was a technique christinamason posted for cooking eggplant (I think it was in the microwave to make eggplants crisps), but I couldn't find it, so I just broiled the berry while I made a tomato sauce with allspice, Aleppo pepper, Urfa pepper, sumac, a touch of cinnamon and grated lemon zest. Layered the casserole, topped with bechamel and now have a frozen dinner for Friday, unless I decide to tuck in for a collation during the fasting days.

                                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                                LindaWhit Mar 26, 2012 07:43 AM

                                                                                                                                                                                                                                                                                Oh my, I like the sound of that tomato sauce with your spices, JM! I don't have Urfa pepper, but I do have the rest. Will have to try that soon!

                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                  gingershelley Mar 26, 2012 10:07 AM

                                                                                                                                                                                                                                                                                  I have a head full of eggplant recipe wishes from this coocbook I am perusing from the library; from "Artichokes to Za'tar" - will have to add a batch of eggplant Moussaka to the list.

                                                                                                                                                                                                                                                                                  I love this dish, with the creamy bechamel on top. Your spicing sounds delish, JM!

                                                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                                                    ChristinaMason Mar 26, 2012 10:21 AM

                                                                                                                                                                                                                                                                                    That eggplant dish sounds nice and decadent. I think the method you were referring to is to salt and rain the eggplant, then "steam" them in the microwave until just about tender. They absorb much less oil later in a recipe (and you don't run into the problem of brown outsides and raw insides when you bake them).

                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                      JungMann Mar 26, 2012 11:11 AM

                                                                                                                                                                                                                                                                                      Yes, that was exactly what I was thinking of. Wish I could have found it earlier as broiling the eggplant wasn't what I had planned, though it turned out okay for healthy food, particularly considering that I made my bechamel with 2% milk.

                                                                                                                                                                                                                                                                                      I seem to also remember you making eggplant chips/crisps, though. Was that just the microwaved eggplant breaded and fried?

                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                        ChristinaMason Mar 26, 2012 11:46 AM

                                                                                                                                                                                                                                                                                        So, after the eggplant was steamed in the microwave, I let it cool and then dipped in egg wash and seasoned panko. Spritzed with olive oil spray and baked at high temp. until golden on the outside and creamy on the inside.

                                                                                                                                                                                                                                                                                        I have some eggplant in the crisper, and you're making me want this---but the ricotta is likewise begging for attention.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                          L.Nightshade Mar 26, 2012 11:54 AM

                                                                                                                                                                                                                                                                                          I can vouch for Christina's eggplant method; we loved them! I was just thinking about those eggplant fries this morning.

                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                            JungMann Mar 26, 2012 12:39 PM

                                                                                                                                                                                                                                                                                            How high a temp are we talking? 425? 450? I think eggplant crisps with tomato sauce and seasoned ricotta could be a fine means of killing two birds with one stone.

                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                              gingershelley Mar 26, 2012 05:33 PM

                                                                                                                                                                                                                                                                                              CM, I can assure you, in the next couple days I am going to have to use your method for fixing the eggplant up - Micro included. For a belated Persian NY dinner...

                                                                                                                                                                                                                                                                                              Want to try your 'delish' sounding oven eggplanty fries as well. Perhaps with pigeon date and ginger tagine. My mind wanders to Persia:)

                                                                                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                                                                                            nomadchowwoman Mar 26, 2012 12:13 PM

                                                                                                                                                                                                                                                                                            When you say "rain" the eggplant, do you mean rinse off the salt with water?

                                                                                                                                                                                                                                                                                            I need to try this.

                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                              ChristinaMason Mar 26, 2012 01:04 PM

                                                                                                                                                                                                                                                                                              Oops, sorry about that, I intended to write "drain". No need to rinse them---just don't put much (if any) salt in the breadcrumbs. You can always salt to taste when they cool.

                                                                                                                                                                                                                                                                                              I think I baked them around 425F and eventually got impatient and turned the heat up a bit toward the end. Also, I turned the broiler on for a minute or two to get them extra crispy and golden.

                                                                                                                                                                                                                                                                                              ETA: here's my original post on the subject: http://chowhound.chow.com/topics/8321...

                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                nomadchowwoman Mar 26, 2012 01:42 PM

                                                                                                                                                                                                                                                                                                Thanks, Christina--I didn't even think of "drain," thought "rain" might be a term I needed to learn. And thanks for the link--I now remember the post/discussion. I love eggplant, and w/your technique, eggplant parm would be a lot easier and much less oily.

                                                                                                                                                                                                                                                                                      2. re: JungMann
                                                                                                                                                                                                                                                                                        ChristinaMason Mar 26, 2012 01:06 PM

                                                                                                                                                                                                                                                                                        I just ran across this blog and thought you (and our other fusion and Mediterranean/Middle Eastern food lovers) might like it. Lots of lamb recipes!

                                                                                                                                                                                                                                                                                        http://thekitchenfrog.blogspot.com/

                                                                                                                                                                                                                                                                                      3. Chocolatechipkt Mar 25, 2012 03:43 PM

                                                                                                                                                                                                                                                                                        Meatloaf, mashed potatoes, maple roasted squash and carrots, and salad.

                                                                                                                                                                                                                                                                                        1. linguafood Mar 25, 2012 03:28 PM

                                                                                                                                                                                                                                                                                          We just returned from an incredibly decadent 4-day trip to Philly (business & leisure... my man's business, my leisure :-D) which also happened to commence on my sweetie's birthday. It was a weekend of eatings, shopping and wonderful spring weather.

                                                                                                                                                                                                                                                                                          Besides a lovely Friday lunch at the Oyster House, Friday dinner was likely the highlight of our trip -- another fanfreakintastic meal at Morimoto.

                                                                                                                                                                                                                                                                                          Saturday lunch consisted of pretty decent dim sum (for Philly), and "dinner" was had at the stadium where the Flyers kicked some Habs ass. Later, some small plates at the wonderful Tria wine bar.

                                                                                                                                                                                                                                                                                          Stopped in at DiBruno's today to stock up on more duck fat & a boatload of sausages. Well, 3 lbs, to be exact, as they had a buy 2 get 1 free deal. Their sausages make even this faulty German girl who doesn't go nuts over the whole "wurst" thing happy.

                                                                                                                                                                                                                                                                                          Tonight, we have the horrible choice between merguéz, hot Italian, parsley & pecorino, white wine and garlic, and something else I forgot.

                                                                                                                                                                                                                                                                                          I'm leaning towards the merguéz, but would have to run out to the supermarket to get some ratatouille-y veggies to serve on the side. Having literally just unpacked, neither one of us is terribly motivatedto go out shopping right now or in the near future, so we may well end up with take-out due to overall laziness. Don will forgive me later this evening, for sure.

                                                                                                                                                                                                                                                                                          Next week, of course, will be dust & tap water.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                            mariacarmen Mar 25, 2012 04:04 PM

                                                                                                                                                                                                                                                                                            dust and tap water - love it. Don is waiting for you....

                                                                                                                                                                                                                                                                                            i LOVE merguez, so much. one of my favorite dishes at a little local bistro is eggs and merguez and frites. SO GOOD.

                                                                                                                                                                                                                                                                                            glad you had a great weekend!

                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                              gingershelley Mar 25, 2012 06:15 PM

                                                                                                                                                                                                                                                                                              I do subsist on certain days on dust and tap-water, a memorable quote that will last, LgF;

                                                                                                                                                                                                                                                                                              Bravo on the nice trip (and your chance at leisure!), and the procurement of snausages!

                                                                                                                                                                                                                                                                                              Before we both get back to the dust, etc. I want to hear about how you dispatch your sausages...

                                                                                                                                                                                                                                                                                              Tomorrow, for me, I will be back in Han's Deli-land for eating, with either bratwurst, or bock.

                                                                                                                                                                                                                                                                                              Look forward to the choice between merguez (and effort), and take out.

                                                                                                                                                                                                                                                                                              Sometimes, don't you just want dinner to appear?

                                                                                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                                                                                              MaryContrary Mar 25, 2012 12:37 PM

                                                                                                                                                                                                                                                                                              Fish and chips here tonight. There was just enough Redfish left in the freezer for the two of us. Creamed spinach with onion and mushrooms for a veggie.

                                                                                                                                                                                                                                                                                              1. ChristinaMason Mar 25, 2012 11:53 AM

                                                                                                                                                                                                                                                                                                After a big lunch out yesterday, I had a snacky (and very un-Houndlike) dinner: All-Bran flakes with banana slices and soy milk, plus a string cheese and some turkey pepperoni. It worked. Cooking can't always be everything (but it sure is nice when it is!).

                                                                                                                                                                                                                                                                                                Tonight, I think I'll make deviled salmon cakes using a recipe another Hound adapted from Epicurious. I'm really bad about noting names to credit my recipe sources! I'll serve those over arugula (still a ton of my massive box to get through!). Mad Men on the tube later---hopefully with an Old Fashioned, or perhaps a Sazerac, in hand.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                  steve h. Mar 25, 2012 01:01 PM

                                                                                                                                                                                                                                                                                                  That's a meal I can identify with.

                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                    ChristinaMason Mar 25, 2012 02:45 PM

                                                                                                                                                                                                                                                                                                    the cereal, booze, or both? I've decided to treadmill for the first hour (my only TV is in the gym) and drink the second, lol.

                                                                                                                                                                                                                                                                                                2. jenscats5 Mar 25, 2012 10:17 AM

                                                                                                                                                                                                                                                                                                  It's chilly & gloomy here on the East Coast where I am, so I'm thinking pasta for dinner. Red sauce & homemade meatballs.

                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                  1. re: jenscats5
                                                                                                                                                                                                                                                                                                    Berheenia Mar 25, 2012 01:49 PM

                                                                                                                                                                                                                                                                                                    Same here so we're having local italian cheese garlic sausage sauteed with leek and savoy cabbage then simmered in white wine and chick broth with some red potatoes - crusty bread to soak it up. Sauvignon blanc for me- red for hubby.
                                                                                                                                                                                                                                                                                                    and a fire too

                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                      jenscats5 Mar 25, 2012 01:52 PM

                                                                                                                                                                                                                                                                                                      Oh wow, now that sounds good!! I'll have to remember that recipe later onn...

                                                                                                                                                                                                                                                                                                  2. gingershelley Mar 25, 2012 10:13 AM

                                                                                                                                                                                                                                                                                                    Well, been a way from the board for a couple days with some computer trouble, but all cleared up now:)

                                                                                                                                                                                                                                                                                                    Friday, I fell down Relish's rabbit hole; went for the hot dog thing after all that yummy talk on #133! Nothing good at the grocery store (looked at Grocery Outlet for Mike's, but nothin'!), so just HAD to go to Han's Delikatessen and Sausage Shop...so sad to have to go in there and smell those smells. Smoke, garlic, tasty meats. Case full of wursts, sausages, salamis. 5 kinds of homemade liverwurst...
                                                                                                                                                                                                                                                                                                    I got to chatting with the couple waiting ahead of me; told them I was looking for hot dogs amonst other things, and they said - "oh, dont' say that - we were corrected last time! Here it is a weiner!". So, I got a couple of home-made weiners (with natural casings), some kraut, a chunk of coarse liverwurst for snacking, and a couple of bockwurst for another meal. House-made pretzel rolls at checkout too, and today I made it in before the long ones were gone (for putting sausages in!).
                                                                                                                                                                                                                                                                                                    So poached the wieners, on advice of the counter lady - she said they would burst if cooked another way. Nice aromatic scent coming from the steaming water. Warmed up the pretzel rolls in a damp paper bag, and had the wiener with warm kraut and some course mustard. FAbulous! Nice snap. Great flavor, a little garlicky, and some warm spices in there too. My potatoe salad on the side. Perfect!

                                                                                                                                                                                                                                                                                                    Saturday, some mediteranean food called out, as I had picked up a book from the library called 'From Artichokes to Za'tar", by Mark Walouf. All kinds of yummy recipes called to me, and I will be making more from this book!
                                                                                                                                                                                                                                                                                                    Last night was some bone-in, skin-on chix breasts, marinated in white wine, rosemary, thyme, garlic and preserved lemon. Grilled up after a couple hours on the gas grill. Served with Avgolemeno sauce. Simple lemon-chix-stock-egg sauce. Very nice, and I should have let it thicken even less, as quite rich. I think this might replace hollandaise for me. Tastes nearly the same, just minus a stick of butter - which was not missed!
                                                                                                                                                                                                                                                                                                    On the side was a Tabouleh, which was pretty much a cross of that with a greek salad, except instead of parsley, it had watercress. So feta, cukes (salted, drained persians), diced tomatoe, lemon juice, soaked bulgar, and some good xx olive oil, and the interesting addition of cardamom and cinnamon, that worked suprisingly well!

                                                                                                                                                                                                                                                                                                    Simple, clean and delicious on our FIRST warm-ish day of spring here!

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                      JungMann Mar 25, 2012 03:42 PM

                                                                                                                                                                                                                                                                                                      I quite like the idea of avgolemeno as a sauce. Did you use a roux to thicken the sauce or just eggs?

                                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                                        mariacarmen Mar 25, 2012 04:01 PM

                                                                                                                                                                                                                                                                                                        yes, i'm intrigued too, GS, if you can share, please?

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                          gingershelley Mar 25, 2012 06:04 PM

                                                                                                                                                                                                                                                                                                          To JM and MC; It was a very simple sauce.... which I had never thought of before - to me, it was a soup!

                                                                                                                                                                                                                                                                                                          The sauce is just 1/2 C. chicken stock (home made pretty important here..), warmed on the stove. Recipe calls for 2 eggs + 1 yolk , plus juice of 1 lemon, whisked together. I was a bit short on eggs, and used 1 egg, plus 1 yolk, juice of 1 lemon ( a small one, the kind you get 3 4 $1 at the funky markets) and about 2/3 cup of stock.

                                                                                                                                                                                                                                                                                                          After warming stock, whisk about 2 Tblsp into eggs, then put the egg mix into warm stock, whisking. Raise the heat a bit, but keep moderate. Whick until it begins to warm more, whisk slowly and constantly, and I added a silicone scraper to the action to get into the edges of the pan, since the whisk could not get into the edges of the pan. As the mixture warms, stop heating when it reaches a place where you can see a trail on the whisk/spatula that leaves a mark in the sauce, that tells you it's thickened - natch.

                                                                                                                                                                                                                                                                                                          Remove from the heat. Adjust seasoning. The recipe called for a pinch of Sumac. I was out of that, so sub'd in a pinch of fresh dill. Delicious!

                                                                                                                                                                                                                                                                                                          Suprisingly like Hollandaise. I had not expected that! Again, and without 8 oz. of butter. I learned something... the Med diet lightens yet another load:) And the lemon and egg came through so clearly. Very tasty!

                                                                                                                                                                                                                                                                                                    2. Breadcrumbs Mar 25, 2012 09:21 AM

                                                                                                                                                                                                                                                                                                      An Italian-themed weekend underway. Friday night we had a wonderful Rigatoni with Artichokes, Sausage, Asparagus and Sun-dried Tomatoes from Giada's pasta book. The dish was just screaming Spring and was big hit with our guests. Last night we took a trip to Tuscany w a truly scrumptious ragu from Giuliano Bugialli's Foods of Tuscany. The recipe calls for a mixture of chicken, beef and prosciutto - all of which you grind yourself then combine with the veggies to simmer away. This was a spectacular dish with more balanced flavours than many ragus which I find to be very meat-forward. Of course this went down very well w an '06 Brunello! Apologies for the photos of the plated dish, our camera battery died after taking the stovetop shot so the last 2 photos were taken w my Blackberry.

                                                                                                                                                                                                                                                                                                      Tonight we'll be braising some lovely short ribs. I've got about 8 books in front of me, all of which have recipes I'd flagged to try...I'll have to see if we have some Barolo on hand as there's one recipe in particular that's calling to me. I'll keep you posted.

                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                        mariacarmen Mar 25, 2012 10:00 AM

                                                                                                                                                                                                                                                                                                        both dinners look delicious! i have leftover penne in the fridge, and i think i'll try to semi-replicate the asparagus one for the BF's dinner - i'm going out for Mexican for a friend's bday tonight.

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                          Breadcrumbs Mar 25, 2012 10:21 AM

                                                                                                                                                                                                                                                                                                          Enjoy the Mexican mc. FYI, Giada's recipe is also online so here's a link in case that helps:

                                                                                                                                                                                                                                                                                                          http://www.food.com/recipe/rigatoni-w...

                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                            mariacarmen Mar 25, 2012 03:00 PM

                                                                                                                                                                                                                                                                                                            dang, i should have looked back here! i winged it, and used mostly what i had. i de-cased one hot italian sausage and used a pound of ground beef. sauteed chopped onion, minced garlic, the meat, added sliced asparagus, chopped sundried toms that were soaked in warm water, and the soaking water, added basil, oregano, a little thyme, little crushed red pepper, a bay leaf. and then i added a bit of milk to soften up the beef, some chicken broth, crumbled feta, and finally peas (frozen). simmered all that for awhile, and then i added the cooked penne. mixed it all together and now it's sitting and hopefully marrying flavors. i'll grate some reg. parm. for him. thanks for the link, and the inspiration!

                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                              Breadcrumbs Mar 25, 2012 03:04 PM

                                                                                                                                                                                                                                                                                                              Oh your version sounds wonderful mc! I think the feta would be lovely and otherwise your winging it version is almost spot on! I hope he enjoys it and you have a lovely celebration w your friends.

                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                mariacarmen Mar 25, 2012 04:01 PM

                                                                                                                                                                                                                                                                                                                thx BC!

                                                                                                                                                                                                                                                                                                        2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                          ChristinaMason Mar 25, 2012 11:50 AM

                                                                                                                                                                                                                                                                                                          wow, that is incredibly tempting-looking!

                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                            Breadcrumbs Mar 25, 2012 01:16 PM

                                                                                                                                                                                                                                                                                                            Thanks so much CM.

                                                                                                                                                                                                                                                                                                          2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                            GretchenS Mar 26, 2012 10:54 AM

                                                                                                                                                                                                                                                                                                            Both meals look FABULOUS, bc, I am now starving and a long way from lunch....

                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                              nomadchowwoman Mar 26, 2012 12:11 PM

                                                                                                                                                                                                                                                                                                              So lovely looking, can only imagine how delicious.

                                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                Breadcrumbs Mar 26, 2012 02:57 PM

                                                                                                                                                                                                                                                                                                                Thanks very much Gretchen & ncw.

                                                                                                                                                                                                                                                                                                            2. h
                                                                                                                                                                                                                                                                                                              Harters Mar 25, 2012 07:45 AM

                                                                                                                                                                                                                                                                                                              A possibly odd tasting starter tonight at Casa Harters. Some sprouting broccoli is chopped up and blanched. Pine nuts are toasted in a frying pan. A little onion, garlic and red chilli gets softened in the pan. A tin of butter beans goes in, along with lemon zest & juice, the pine nuts and a splash or two of water. Broccoli goes in and everything's tossed around for a couple of minutes. Gets a slosh of more lemon juice and a mini-slosh of olive oil.

                                                                                                                                                                                                                                                                                                              Roast chicken is the main. Plain, simple, traditional roast chicken. You know the sort of thing - crisp skin, moist flesh, blah, blah. Roast taters alongside. And gravy. And there's some bits and bobs of root veg and a couple of leeks which are starting to look iffy. They'll get grated/thinly sliced and steamed.

                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                GretchenS Mar 26, 2012 10:30 AM

                                                                                                                                                                                                                                                                                                                How did that starter turn out, Harters, sounds very tasty to me!

                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                  h
                                                                                                                                                                                                                                                                                                                  Harters Mar 26, 2012 11:04 AM

                                                                                                                                                                                                                                                                                                                  I thought it might be odd - and it was. Not vile, of course. But it just didnt seem to be right as a starter. As a vegetable alongside the chicken, it might have been OK but standing alone, not so good. I reckon it was one of those magazine recipes where the editor says "Hey, it's sprouting broccoli season, go write something new - and I need it in the next 30 minutes."

                                                                                                                                                                                                                                                                                                                  Main course was bloody marvellous!

                                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                                    GretchenS Mar 26, 2012 02:14 PM

                                                                                                                                                                                                                                                                                                                    I'll bet it was, roast chicken is like that....

                                                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                                                      gingershelley Mar 26, 2012 05:25 PM

                                                                                                                                                                                                                                                                                                                      I would suffer a butter bean out of place with some - a'hem, sprouting broccoli, for the delish' of a well roasted chicken... glad you soldiered through Harters!

                                                                                                                                                                                                                                                                                                                      All in all, you can't go wrong with that as a main.

                                                                                                                                                                                                                                                                                                                2. LindaWhit Mar 25, 2012 06:07 AM

                                                                                                                                                                                                                                                                                                                  I haven't had "dinner" to speak of for several days - leftovers for the past few days (and by leftovers, I mean just rice and peas!). Yesterday I met a group of people at Gaslight Brasserie in South Boston for brunch - a WONDERFUL time with mimosas, martinis, dark French ale, and I forget what else....and NO, I didn't drink all of that - that was what everyone else had - I just had a mimosa to go with my omelette with fine herbs and boucheron goat cheese. When the waitress said "Oh - that comes with french fries - is that OK?" Umm, frites? Of COURSE it's OK! LOL (And they were just as good as I had expected!)

                                                                                                                                                                                                                                                                                                                  So WFD tonight? Umm....I'm not sure - because believe it or not, I have yet *another* brunch to go to! A favorite DJ was fired a few weeks ago from the radio station I listen to (for no discernible reason) and a fan page was immediately set up on Facebook. One of the fans (a friend of mine who was at yesterday's brunch and will be at today's brunch!) suggested she try and do a live version of her Sunday morning "Brunch By The River" jazz/blues/funk show at a local restaurant - and she seems to have scored a regular gig! So today will be "Brunch By The Sea" at Sea Glass Restaurant in Salisbury, MA. I'm going up with a couple of friends @ noon, and will meet up with the friend who suggested trying to do a live show *and* was at *yesterday's* brunch. It's her birthday today, so I'll have to see if the DJ is able to play a special song for her since she was instrumental in getting the live show idea going! :-)

                                                                                                                                                                                                                                                                                                                  So...will I even remotely be hungry for dinner? I don't know - I've taken out a b/s chicken breast to pan sauté for salads for work, and I've also taken out a pork tenderloin. We'll see if the tenderloin has to wait until tomorrow night. :-)

                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                    Breadcrumbs Mar 25, 2012 09:25 AM

                                                                                                                                                                                                                                                                                                                    Wow, I wish I could join you for brunch Linda, the music and the setting sound fabulous!

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                      steve h. Mar 25, 2012 09:32 AM

                                                                                                                                                                                                                                                                                                                      "Brunch by the Sea" - very cool.

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        mariacarmen Mar 25, 2012 09:57 AM

                                                                                                                                                                                                                                                                                                                        it all sounds like a wonderful way to spend a Sunday.

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                          Berheenia Mar 26, 2012 05:57 AM

                                                                                                                                                                                                                                                                                                                          Don't you love Gaslight! Great food, wine by the carafe, and free parking! I have to try the brunch but have been a few times for dinner.

                                                                                                                                                                                                                                                                                                                        2. weezieduzzit Mar 24, 2012 07:22 PM

                                                                                                                                                                                                                                                                                                                          The man is helping a friend with something that has run very late so I'll use the leftover ingredients from last night for another round of fish and chips (no complaints!)

                                                                                                                                                                                                                                                                                                                          The gumbo that has been simmering on the stove will go in the fridge and reappear for tomorrow night's dinner- where it will be even better from having worked its magic melding flavors and because tomorrow night is supposed to be rainy.

                                                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                            ChristinaMason Mar 25, 2012 11:48 AM

                                                                                                                                                                                                                                                                                                                            weezie, you're watching carbs, too, right? can you tell me about any modifications you make to gumbo to make it diet-friendly? or is it more of a carb splurge? i'm always trying to add to my list of options :)

                                                                                                                                                                                                                                                                                                                            sometimes i stick to it, sometimes i just let it go and watch the calories, instead. happily, the two tend to go hand-in-hand.

                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                              weezieduzzit Mar 25, 2012 04:58 PM

                                                                                                                                                                                                                                                                                                                              I'm on an elimination diet right now- everything is pointing at wheat gluten causing the pain and fatigue (but not true celiac symptoms or even true allergy symptoms, probably just an intolerance that will hopefully pass.) Watching all starches/ grains I eat (eliminating most all together,) has me feeling much better and it does automatically keep the calories down (bonus!)

                                                                                                                                                                                                                                                                                                                              I haven't found a suitable way to eliminate flour based roux without it really suffering so I just used a lot less roux, cooked nice and dark, and then took out and pureed some of the veggies to thicken it a bit more (low on starchy veggies, high on less starchy.) The small amount of wheat flour doesn't seem to bother me and by upping the non-starchy ingredients it becomes low/lower carb simply be there being so much less per serving. I make rice for the man to go with it because he loves it, I skip it.

                                                                                                                                                                                                                                                                                                                              The best trick I know is to bulk everything up with lots of lower calorie non-starchy veggies. I am for that to be 50-60% of my meal.

                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                ChristinaMason Mar 25, 2012 05:22 PM

                                                                                                                                                                                                                                                                                                                                You're so right on. I hope you continue feeling better. Bummer about wheat gluten, but that does leave a lot of delicious food to be eaten. Asian cuisine may become your best friend!

                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                  weezieduzzit Mar 26, 2012 10:18 AM

                                                                                                                                                                                                                                                                                                                                  Rice noodles have been a great substitute!

                                                                                                                                                                                                                                                                                                                                2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                  gingershelley Mar 25, 2012 05:50 PM

                                                                                                                                                                                                                                                                                                                                  Great good fortune, Weezie, on that elimination diet... Ihad to do one about 8 years ago, and found that it was a passing thing for me. Hope you have great veggie adventures on the effort.

                                                                                                                                                                                                                                                                                                                                  Going without Wheat is not so hard, but a bit confusing, and can be expensive if you like bread. Possibly for you, even more confusing these days with all the 'gluten-free' options. Harder to pipoint what is causing the issue than back when I did it, there was nearly nothing but bad rice flour bread, and I just cut out all possibilities. Hope the information for you has grown with the product prolifferation:)

                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                    weezieduzzit Mar 26, 2012 10:26 AM

                                                                                                                                                                                                                                                                                                                                    Thanks, I'm hoping its a passing sensitivity and that I'll be able to eat it at least in moderation. I've been fine with just skipping most grain items but was SO jealous yesterday when the man was dipping his sandwich in soup and I was eating my soup with a salad. Just not the same on a rainy day. :)

                                                                                                                                                                                                                                                                                                                                    I'm eating and drinking lots of probiotic foods and they really seem to be helping set my tummy straight. I've also had a lot of fun learning to make things like sauerkraut from scratch and both dairy and water kefir. I've always loved dairy kefir but water kefir is awesome! I think it's going to be a big hit in this house over the summer when it's blazing hot and a slightly fizzy fruity drink really hits the spot. Kombucha is a little much for me. I'm not a big fan of carbonation.

                                                                                                                                                                                                                                                                                                                                    I'm also reading about real sourdough starter (they have it on the same site I got the kefir grains from,) because apparently, some people with wheat sensitivities don't have a problem with real sourdough bread.

                                                                                                                                                                                                                                                                                                                            2. mariacarmen Mar 24, 2012 07:02 PM

                                                                                                                                                                                                                                                                                                                              tried the crispalicious Mark Bittman method (via Mamachef) of roasting chicken thighs again, this time on my own gas stove - wonderfully crispy, crackly, shattering skins, with juicy tender meat. in the still sizzling fat i threw in some fresh herbs - oregano & thyme - and added some chicken broth and a touch of white wine. scraped up the chicken bits, boiled it down for a few minutes for a very light pan sauce. also made L.Nightshade's sweet potato skordalia (which i think she got from one of the COTM threads) - oh so creamy & garlicky! so very rich that next time i would probably serve it as a dip with pita (i think that's actually what skordalia's meant for, as a mezze, but i haven't had a chance to look it up yet.) but the creaminess contrasted very well with the crispy chicken. green salad of romaine, cucumber, toms, and feta in an oregano vinaigrette. well pleased with this dinner. now, off to see Sam Shepard's "True West".

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                Breadcrumbs Mar 25, 2012 09:23 AM

                                                                                                                                                                                                                                                                                                                                mc that chicken has me salivating...just spectacular!

                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                  mariacarmen Mar 25, 2012 09:50 AM

                                                                                                                                                                                                                                                                                                                                  thanks! it really was amazing, and the simplest thing ever.

                                                                                                                                                                                                                                                                                                                                  and if anyone's interested, i just learned that our use of the skordalia was more right on than i thought - it' usually a side dish, and sometimes a dip. http://en.wikipedia.org/wiki/Skordalia

                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                    Breadcrumbs Mar 25, 2012 10:02 AM

                                                                                                                                                                                                                                                                                                                                    mc if you like skordalia, you may want to give Martha Stewart's version a try. Years ago I found a recipe for Almond Skordalia in a Greek Easter feature of her magazine. Instead of using potato, this version uses bread that's soaked in milk. It's been our "go-to" recipe for years and though I thought the Olive & Caper potato version was good, I still prefer Martha's. Here's a link to a recipe I found on-line, it looks as though it may be the same one:

                                                                                                                                                                                                                                                                                                                                    http://web.me.com/kadamczyk/MyRecipes...

                                                                                                                                                                                                                                                                                                                                    We love the gigande beans on top.

                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                      linguafood Mar 25, 2012 03:19 PM

                                                                                                                                                                                                                                                                                                                                      I've always heard of Greek variations of skordaliá made with bread, but only ever had the potato version (in Greece or elsewhere). I wonder how it compares....

                                                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                                                        mariacarmen Mar 25, 2012 04:00 PM

                                                                                                                                                                                                                                                                                                                                        i just read about the bread version today in that wikipedia link. thanks BC, i'll check it out! what is the main difference to you, since you've tried both? texture?

                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                          Breadcrumbs Mar 25, 2012 04:30 PM

                                                                                                                                                                                                                                                                                                                                          lf & mc, I think that for me, the main difference is in the texture and the flavour. I do believe that the almonds are the true star of a good skordalia and the soaked bread seems to mimic the texture of the ground almonds. Also, I think the bread version allows the flavour of the almonds to stand out a bit more. Somehow it seems fresher to me. Then of course, I always serve the gigande beans atop the bread version so perhaps that influences my desire to have a less heavy skordalia.

                                                                                                                                                                                                                                                                                                                                          We always enjoy the potato version in Greek restaurants though we do tend to find it heavy. Hope that's of some help.

                                                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                            mariacarmen Mar 25, 2012 04:51 PM

                                                                                                                                                                                                                                                                                                                                            it is, thanks!

                                                                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                  gingershelley Mar 25, 2012 09:54 AM

                                                                                                                                                                                                                                                                                                                                  Gotta try that chicken thigh method this week - I am a sucker for crispy, shattery skin! YUM!

                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                    ChristinaMason Mar 25, 2012 11:46 AM

                                                                                                                                                                                                                                                                                                                                    that looks really wonderful, MC. do you have a link to the sweet potato dish handy?

                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                      mariacarmen Mar 25, 2012 01:13 PM

                                                                                                                                                                                                                                                                                                                                      Here you go:
                                                                                                                                                                                                                                                                                                                                      2 sw. potatoes (not yams) peeled and cut into 1 inch chunks
                                                                                                                                                                                                                                                                                                                                      put in saucepan with water and bring to boil. lower heat and cook til you can pierce with a fork, but are not disintegrating. drain and set aside.

                                                                                                                                                                                                                                                                                                                                      1/3 c pine nuts or blanched almonds (i used pine nuts (and i probably used 1/2 a cup), L.Nightshade used almonds). Pulverize nuts in food processor, and add sweet potato chunks.

                                                                                                                                                                                                                                                                                                                                      Add:
                                                                                                                                                                                                                                                                                                                                      3 large cloves of garlic (minced or pressed) (i used 8 - probably would go down to 5 next time.)
                                                                                                                                                                                                                                                                                                                                      1 c olive oil (i used about half this)
                                                                                                                                                                                                                                                                                                                                      1 tbls red wine vinegar
                                                                                                                                                                                                                                                                                                                                      1/3 tsp. salt (i added more salt to taste)
                                                                                                                                                                                                                                                                                                                                      dash of cayenne (i used 3-4 dashes)
                                                                                                                                                                                                                                                                                                                                      Puree all
                                                                                                                                                                                                                                                                                                                                      Add 1 c water (i used half this too)

                                                                                                                                                                                                                                                                                                                                      This is from the Olive & The Caper, as sent to me by L. Nightshade.

                                                                                                                                                                                                                                                                                                                                      We had some for dinner, we had some for after nightcap snack last night on ciabatta, and i had some for lunch today on toasted ciabatta. wonderful stuff. i sprinkled a little fresh dried thyme on it to go under the chicken.

                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                        ChristinaMason Mar 25, 2012 02:44 PM

                                                                                                                                                                                                                                                                                                                                        wow, yum! thanks to you and LN.

                                                                                                                                                                                                                                                                                                                                  2. b
                                                                                                                                                                                                                                                                                                                                    bblonde Mar 24, 2012 12:22 PM

                                                                                                                                                                                                                                                                                                                                    Tonight entertaining as per usual. Mostly family, 11 total. My sister is bringing a guy she's been out with twice. Gutsy guy to come meet the entire family. Funny I actually met him in passing about a year ago when he was dating another woman. I will try to keep an open mind and play nice, though :)

                                                                                                                                                                                                                                                                                                                                    Cranberry cosmos with remaining homemade cranberry liqueur from Christmas
                                                                                                                                                                                                                                                                                                                                    Maybe chips and salsa?
                                                                                                                                                                                                                                                                                                                                    Grilled steaks with caramelized onion compound butter
                                                                                                                                                                                                                                                                                                                                    jalapeno bread (store bought)
                                                                                                                                                                                                                                                                                                                                    Four Cheese baked macaroni and cheese
                                                                                                                                                                                                                                                                                                                                    White Bean and asparagus salad
                                                                                                                                                                                                                                                                                                                                    Chocolate Amaretto Cake

                                                                                                                                                                                                                                                                                                                                    Should be yummy and the night is gorgeous, perfect for grilling. But I'm starting to run down so hopefully I can hurry up and get everything prepped so I can take a break and be rejuvenated for company!

                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                    1. re: bblonde
                                                                                                                                                                                                                                                                                                                                      LindaWhit Mar 25, 2012 05:55 AM

                                                                                                                                                                                                                                                                                                                                      Very nice dinner party - and I agree - gutsy for the 2nd date guy to come meet the fambly. :-) I hope you didn't overwhelm him!

                                                                                                                                                                                                                                                                                                                                    2. GretchenS Mar 24, 2012 12:18 PM

                                                                                                                                                                                                                                                                                                                                      In fridge-cleaning mode ahead of a business trip. Based on what is there, a modified Cobb Salad is WFD, with romaine, red cabbage, scallion, radish, avocado, bits of rotisserie chicken and a bit of blue cheese crumbled on top. Mustard vinaigrette. Sounds kinda boring, now that I am reading about it....

                                                                                                                                                                                                                                                                                                                                      1. roxlet Mar 24, 2012 10:26 AM

                                                                                                                                                                                                                                                                                                                                        Tonight we invited some old friends to dinner whom we haven't seen in about 15 years. They just moved back to NY from Hong Kong. We are serving cheese straws and nuts with cocktails (I'm planning on using the recipe from the yellow Gourmet book for the cheese straws), and then to start, broccoli mousse with lemon sauce. The main will be salmon in a miso nage with enoki mushrooms and potatoes. Dessert will be lemon mousse served with glazed lemon cookies. A lot of mousses and a lot of lemon it seems!

                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                                                                                          GretchenS Mar 24, 2012 11:46 AM

                                                                                                                                                                                                                                                                                                                                          Sounds like a great welcome-back dinner, roxlet. And those corn cakes beneath the veal chops made me very envious...

                                                                                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                            roxlet Mar 24, 2012 12:38 PM

                                                                                                                                                                                                                                                                                                                                            Don't be envious! They're so easy. Pour water over corn meal until it is a spreadable consistency, not a pourable one. Cook on a griddle. Done. BTW, according to my husband, THIS is the true hoe cake. All those things with flour and egg, etc, he goes, "ugh."

                                                                                                                                                                                                                                                                                                                                          2. re: roxlet
                                                                                                                                                                                                                                                                                                                                            mariacarmen Mar 24, 2012 11:58 PM

                                                                                                                                                                                                                                                                                                                                            that's some welcome back!

                                                                                                                                                                                                                                                                                                                                          3. weezieduzzit Mar 23, 2012 09:51 PM

                                                                                                                                                                                                                                                                                                                                            Fish and chips to satisfy a mad craving for them that I haven't been able to shake. I was food frustrated for a good week.

                                                                                                                                                                                                                                                                                                                                            I'm a happy girl now. :)

                                                                                                                                                                                                                                                                                                                                            1. r
                                                                                                                                                                                                                                                                                                                                              RelishPDX Mar 23, 2012 09:35 PM

                                                                                                                                                                                                                                                                                                                                              Super simple dinner tonight. A dozen 26-30 ct. shrimp sautéed in a scampi-style butter, lightly dusted with Cajun seasoning, served over two small twirls of fettuccine, with sautéed snow peas on the side. Got the idea for the shrimp via a free sample from the fish counter at my local Fred Meyer some months back when they were showcasing some new scampi butter in a tube, so there's no real recipe for it.

                                                                                                                                                                                                                                                                                                                                              To drink, a fizzy lemonade with fresh lemon juice, sugar, and seltzer water.

                                                                                                                                                                                                                                                                                                                                              Dessert later will be supremes of ruby red grapefruit, a few grapes, and sliced strawberries with a Grand Marnier syrup drizzled over it.

                                                                                                                                                                                                                                                                                                                                              Tomorrow, dinner out for a birthday party. My poor overworked dishwasher will thank me.

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: RelishPDX
                                                                                                                                                                                                                                                                                                                                                GretchenS Mar 24, 2012 11:44 AM

                                                                                                                                                                                                                                                                                                                                                Sounds fantastic!

                                                                                                                                                                                                                                                                                                                                              2. steve h. Mar 23, 2012 06:38 PM

                                                                                                                                                                                                                                                                                                                                                Chicken fricassee with mushrooms. Mixed salad on the side. Red wine from the Sonoma coast to wash things down. Still cleaning out the coolerator. Ratatouille on the plasma.

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                28 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                  mariacarmen Mar 24, 2012 02:18 AM

                                                                                                                                                                                                                                                                                                                                                  Steve, i'm sure you know this, but the girl character in that movie was modeled after Dominique Crenn, of Atelier Crenn, which restaurant i raved about extensively last month....

                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                    mariacarmen Mar 24, 2012 02:20 AM

                                                                                                                                                                                                                                                                                                                                                    p.s. your fricassee looks damned fine.

                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                      steve h. Mar 24, 2012 09:01 AM

                                                                                                                                                                                                                                                                                                                                                      Thanks. Colette was modeled on Crenn? Very cool. Your review, btw, was superb.

                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                        mariacarmen Mar 24, 2012 09:45 AM

                                                                                                                                                                                                                                                                                                                                                        yep.

                                                                                                                                                                                                                                                                                                                                                        and thanks again, steve! hard to go wrong with a meal that good.

                                                                                                                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                    twodales Mar 24, 2012 08:00 AM

                                                                                                                                                                                                                                                                                                                                                    Lovely still life Steve. I can almost sense the aroma wafting up my nose.

                                                                                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                                                                                      steve h. Mar 24, 2012 09:01 AM

                                                                                                                                                                                                                                                                                                                                                      Thanks. It sure was tasty.

                                                                                                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                      boyzoma Mar 24, 2012 10:31 AM

                                                                                                                                                                                                                                                                                                                                                      That looks fabulous. I think I could smell it too! Would love to have your recipe!

                                                                                                                                                                                                                                                                                                                                                      1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                        GretchenS Mar 24, 2012 11:45 AM

                                                                                                                                                                                                                                                                                                                                                        It's funny, I smelled it too before I even read the comments! Smells great...

                                                                                                                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                          steve h. Mar 24, 2012 03:01 PM

                                                                                                                                                                                                                                                                                                                                                          The recipe is called, Chicken Fricassee with Wild Mushrooms (Fricase de Pollo con Setas). I believe the recipe was clipped from an old copy of Bon Appetit. The recipe serves two. Add 4 boneless chick breast halves and keep everything else the same if you want to serve four or more.

                                                                                                                                                                                                                                                                                                                                                          Ingredients
                                                                                                                                                                                                                                                                                                                                                          -1/4 cup unsalted butter
                                                                                                                                                                                                                                                                                                                                                          -4 boneless chicken thighs
                                                                                                                                                                                                                                                                                                                                                          -6 ounces fresh wild mushrooms
                                                                                                                                                                                                                                                                                                                                                          -4 green onions, chopped
                                                                                                                                                                                                                                                                                                                                                          -1 cup dry white wine
                                                                                                                                                                                                                                                                                                                                                          -1 cup chicken stock
                                                                                                                                                                                                                                                                                                                                                          -1 cup beef stock
                                                                                                                                                                                                                                                                                                                                                          -2 large tomatoes, peeled, cubed
                                                                                                                                                                                                                                                                                                                                                          -1/3 cup whipping cream

                                                                                                                                                                                                                                                                                                                                                          Melt the butter in a heavy skillet. Add the chicken in batches and cook both sides until golden brown and cooked through. Transfer chicken to a plate. Add mushrooms and green onions to the skillet and sauté for three minutes or so until soft. Transfer the mushrooms to a small bowl. Add wine, both stocks, tomatoes and any accumulated chicken juices to the skillet and bring to a boil. Reduce things to about 3/4 cup, maybe 20 minutes or so. Add cream and boil a minute more. Return chicken and mushroom mixture to the skillet and stir to heat things through. Season with salt and pepper.

                                                                                                                                                                                                                                                                                                                                                          Edited to add: Your kitchen will smell great.

                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                            gingershelley Mar 25, 2012 09:49 AM

                                                                                                                                                                                                                                                                                                                                                            Sounds delish... curious, Steve, the picture looked so red, I thought there was going to be smoked paprika or such in it... do you think it could benefit from that, or thyme? They both sound good in it.

                                                                                                                                                                                                                                                                                                                                                            I think I can smell it too!

                                                                                                                                                                                                                                                                                                                                                            Have a great holiday!

                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                              steve h. Mar 25, 2012 11:23 AM

                                                                                                                                                                                                                                                                                                                                                              The pan drippings, other ingredients and the tomatoes give the dish a slightly reddish hue. The cream thickens things up a bit.
                                                                                                                                                                                                                                                                                                                                                              The dish is full-flavored with a delightful aroma. Maybe give the standard recipe a shot first and then see what's lacking. Egg noodles make a decent side.

                                                                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                              boyzoma Mar 25, 2012 10:14 AM

                                                                                                                                                                                                                                                                                                                                                              This sounds so fantastic. I have most stuff on hand. I will have to put this on my to make list!

                                                                                                                                                                                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                                                                                                                                                                                steve h. Mar 25, 2012 11:32 AM

                                                                                                                                                                                                                                                                                                                                                                It's a fun meal. Leftovers are wonderful.

                                                                                                                                                                                                                                                                                                                                                          2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                            LindaWhit Mar 25, 2012 05:52 AM

                                                                                                                                                                                                                                                                                                                                                            Sounds like a wonderful dinner! When do you leave for your Italian holiday?

                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                              steve h. Mar 25, 2012 08:11 AM

                                                                                                                                                                                                                                                                                                                                                              Thanks. Tuesday morning.

                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                twodales Mar 26, 2012 01:35 AM

                                                                                                                                                                                                                                                                                                                                                                @ Steve H: Wishing you and your Gal a delightful time in Italia!

                                                                                                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                                                                                                  steve h. Mar 26, 2012 09:18 AM

                                                                                                                                                                                                                                                                                                                                                                  Thanks. I can almost taste the food.

                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                    LindaWhit Mar 26, 2012 09:51 AM

                                                                                                                                                                                                                                                                                                                                                                    24 hours, you will be. ;-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                      weezieduzzit Mar 26, 2012 12:32 PM

                                                                                                                                                                                                                                                                                                                                                                      Safe travels Steve and Mrs h! I look forward to reading about your adventures.

                                                                                                                                                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                    GretchenS Mar 26, 2012 10:53 AM

                                                                                                                                                                                                                                                                                                                                                                    steveh and mrs, have a terrific trip, will look for your posts on the Italy board.

                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                      mariacarmen Mar 26, 2012 11:07 AM

                                                                                                                                                                                                                                                                                                                                                                      oh yes! my envy doesn't prevent me from hoping (knowing) you will have a wonderfully delicious time!

                                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                        nomadchowwoman Mar 26, 2012 12:04 PM

                                                                                                                                                                                                                                                                                                                                                                        Hope you two have a wonderful time. Happy eating!

                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                          L.Nightshade Mar 26, 2012 12:07 PM

                                                                                                                                                                                                                                                                                                                                                                          Oh yes, you're leaving tomorrow, I'm (enviously) excited for you! Hope to hear about all your wonderful meals!

                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            Breadcrumbs Mar 26, 2012 02:56 PM

                                                                                                                                                                                                                                                                                                                                                                            Buon viaggio steve and buon appetito!

                                                                                                                                                                                                                                                                                                                                                                        2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                          steve h. Mar 26, 2012 01:37 PM

                                                                                                                                                                                                                                                                                                                                                                          The coolerator is barren except for beer and California sparkling wine. I have to admit that anticipation of returning to our little rental is just starting to jazz my central nervous system. First order of business when we touch down is to stock the kitchen and the wine closet. Second order is consuming salumi, cheese and wine on the rooftop terrace. We are looking forward to saying hi to old friends and making a few new ones.
                                                                                                                                                                                                                                                                                                                                                                          Thanks everyone for your kind comments and well wishes.

                                                                                                                                                                                                                                                                                                                                                                          --steve h. and Deb

                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Mar 26, 2012 01:49 PM

                                                                                                                                                                                                                                                                                                                                                                            "Second order is consuming salumi, cheese and wine on the rooftop terrace. "
                                                                                                                                                                                                                                                                                                                                                                            ~~~~~~~~~

                                                                                                                                                                                                                                                                                                                                                                            ::::::BIG jealous sigh!:::::

                                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                              rabaja Mar 26, 2012 01:50 PM

                                                                                                                                                                                                                                                                                                                                                                              What a wonderful holiday you have to look forward to! Safe travels!

                                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                roxlet Mar 26, 2012 02:37 PM

                                                                                                                                                                                                                                                                                                                                                                                Have a great time. I so envy you!

                                                                                                                                                                                                                                                                                                                                                                            2. roxlet Mar 23, 2012 05:51 PM

                                                                                                                                                                                                                                                                                                                                                                              Everyone in our house seems to have gone separate ways this week, so dinner has largely been catch as catch can. Tonight is the first night we're sitting down together and dinner consists o f grilled veal chops, corn cakes, and French green beand sautéed with morels. Welcome home every one!

                                                                                                                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                mariacarmen Mar 24, 2012 02:17 AM

                                                                                                                                                                                                                                                                                                                                                                                damn roxlet, i would think that dinner would make people less likely to go separate ways. have you posted about those corn cakes before?

                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                  roxlet Mar 24, 2012 05:25 AM

                                                                                                                                                                                                                                                                                                                                                                                  I'm not sure if I've posted about the corn cakes. My husband makes them on a cast iron griddle that he got from his grandmother. He feels they need a little char on them. They are the easiest things in the world to make -- boiling water, salt and cornmeal plunked in pancake shapes on a very hot, ungreased griddle. Cook, flip. That's it. He used them as an underlayment for the veal chops to catch the meat juices, then passed the rest separately with butter. It was a delicious meal, and the haricote vert were lovely with sliced shallot and morels.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                    mariacarmen Mar 24, 2012 09:44 AM

                                                                                                                                                                                                                                                                                                                                                                                    wow, those would be a good handle for a lot of things...

                                                                                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                      m
                                                                                                                                                                                                                                                                                                                                                                                      MaryContrary Mar 24, 2012 10:24 AM

                                                                                                                                                                                                                                                                                                                                                                                      Roxlet, my grandmother did something similar called hot water cornbread, only hers were fried. I've never tried to make them, but Lord, they were GOOD!

                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                                                        ChristinaMason Mar 24, 2012 12:38 PM

                                                                                                                                                                                                                                                                                                                                                                                        I'm stealing those corn cakes, for sure.

                                                                                                                                                                                                                                                                                                                                                                                        If I'm not 100% confident in the seasoning on my cast iron, should I add a light coat of oil?

                                                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                          roxlet Mar 24, 2012 07:42 PM

                                                                                                                                                                                                                                                                                                                                                                                          Yes, lightly oil the skillet, and heat until quite hot. There should be a slight char on the cakes.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                                                            roxlet Mar 24, 2012 07:43 PM

                                                                                                                                                                                                                                                                                                                                                                                            Yes, lightly oil the skillet and heat on high. You want a slight char on the cakes.

                                                                                                                                                                                                                                                                                                                                                                                    2. onceadaylily Mar 23, 2012 11:51 AM

                                                                                                                                                                                                                                                                                                                                                                                      We have three options for dinner tonight, based on whether our intentions can be supported by our busy and tired bodies. The first, if we do not make it to the market today, is a pantry meal. A spicy black bean and sweet potato soup, with onions, garlic, green and red bell peppers, garnished with lime juice and greek yogurt. The sweet potatoes will be cubed, seasoned and roasted before they are added to the soup, so that they hold their shape. I'll make a quick pot of rice with salsa, just in case we're in a beans-and-rice mood. My leftover corn tortillas will be fried, and the last of his flour tortillas will be made into quesadillas.

                                                                                                                                                                                                                                                                                                                                                                                      The second option, if we make it to the market and likely won't be back until eight, will just be an omelet, with marinated artichoke hearts, sundried tomatoes, feta, olives, with either basil or dill. Seeded rye to go with. I'll want basil, he'll want dill.

                                                                                                                                                                                                                                                                                                                                                                                      The third option is takeout. Which might happen whether or not we go to the market. I'm craving Indian.

                                                                                                                                                                                                                                                                                                                                                                                      Firefox wants me to change quesadillas into quadrilles. No, firefox. These are *flour* tortillas. Flour tortillas don't dance. Corn, maybe. But not flour.

                                                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                                                        mariacarmen Mar 23, 2012 01:58 PM

                                                                                                                                                                                                                                                                                                                                                                                        corn tortillas do a mean salsa. (cue rimshot.) i vote for the omelet, if i have any say in the matter.... the rye with the dilled omelet will go together particularly well, i think.... mmm....

                                                                                                                                                                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                                                                                                                                                                          mamachef Mar 23, 2012 02:05 PM

                                                                                                                                                                                                                                                                                                                                                                                          I vote omelet. Sounds divine. The rest of it you have the whole weekend to cook. :)

                                                                                                                                                                                                                                                                                                                                                                                        2. mamachef Mar 23, 2012 07:14 AM

                                                                                                                                                                                                                                                                                                                                                                                          Hi, boyzoma! Thanks for starting the new thread!!
                                                                                                                                                                                                                                                                                                                                                                                          Decided last night that we weren't really feeling the fruity chops, so instead those med. thick bone-in bad boys got dredged in seasoned flour and fried. I made a pan sauce of some beef stock, mustard, brandy and cream that worked wonderfully with them. On the side, egg noodles mixed with shredded braised cabbage, onions and bacon; applesauce (cranberry applesauce, if you want details : ) and some steamed broccoli. A good time was had by all.
                                                                                                                                                                                                                                                                                                                                                                                          I need beef! Not ground, not tenderized, and not braised. I want a hunk of real, juice dripping protein. Therefore: dinner tonight stars.....steak!! New york steak, rubbed with kosher salt, ground pepper, and several different dried salts and variegated granules and allowed to sit. On the side, I'll definitely do something for a sauce - can't waste those pan juices - and maybe do a loaded baked potato casserole: mashed potatoes mixed w/ sour cream, green onions, sharp shredded cheddar, and crumbled bacon. Green salad with some sort of good citrusy vinaigrette atop, and I'll stop by that market again and try to get more flan, because my goodness that was good stuff. The weekend report is sure to be more adventurous. Maybe some baking, maybe something labor-intensive....but time will tell. Everybody please have a good safe weekend!!

                                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                                                                                                                                                                            mariacarmen Mar 23, 2012 11:40 AM

                                                                                                                                                                                                                                                                                                                                                                                            your egg noodles sound divine. i have a head of cabbage at home that i may do that to very soon...

                                                                                                                                                                                                                                                                                                                                                                                          2. Klary Mar 23, 2012 03:41 AM

                                                                                                                                                                                                                                                                                                                                                                                            Last night was tiny pasta shells, tossed with ricotta, lemon zest, lots of chopped fresh mint and frozen peas (that were only just thawed and warmed through so that they were still snappy and sweet.)
                                                                                                                                                                                                                                                                                                                                                                                            Served with cubes of zucchini and chunks of salmon, gently fried in butter, sprinkled with lemon juice. Lots of freshly ground black pepper.
                                                                                                                                                                                                                                                                                                                                                                                            Icy cold rosé in the glass.
                                                                                                                                                                                                                                                                                                                                                                                            It was a lovely dinner for what was a glorious spring day in Amsterdam.

                                                                                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                                                                                            1. re: Klary
                                                                                                                                                                                                                                                                                                                                                                                              ChristinaMason Mar 23, 2012 07:02 AM

                                                                                                                                                                                                                                                                                                                                                                                              That sounds really nice! Very springy. Welcome to WFD!

                                                                                                                                                                                                                                                                                                                                                                                              1. re: Klary
                                                                                                                                                                                                                                                                                                                                                                                                LindaWhit Mar 23, 2012 09:24 AM

                                                                                                                                                                                                                                                                                                                                                                                                Love the sound of the pasta, ricotta and lemon zest and peas. Might have to do that tomorrow evening for dinner, as I'm having a brunch out and that'll be it before I get home...the pasta is quick and easy.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: Klary
                                                                                                                                                                                                                                                                                                                                                                                                  GretchenS Mar 23, 2012 09:51 AM

                                                                                                                                                                                                                                                                                                                                                                                                  Great diiner, must have been very pretty on the plate too.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Klary
                                                                                                                                                                                                                                                                                                                                                                                                    mariacarmen Mar 23, 2012 11:39 AM

                                                                                                                                                                                                                                                                                                                                                                                                    oh yummy pasta dish! i make a similar dish with farfalle and feta, lemon zest/juice, mint and parm. love the addition of the peas.

                                                                                                                                                                                                                                                                                                                                                                                                    and good call on the Rosé!

                                                                                                                                                                                                                                                                                                                                                                                                  2. r
                                                                                                                                                                                                                                                                                                                                                                                                    RelishPDX Mar 22, 2012 09:55 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Got a real craving for digging my teeth into a hunk o' meat for dinner tonight. I hemmed and hawed for a moment at the store between a beautiful looking top sirloin, cut nice and thick, or a package of very lean looking country ribs on the bone. The bone won.

                                                                                                                                                                                                                                                                                                                                                                                                    The ribs got a Memphis rub and sat in the fridge all afternoon. Then I went to work on a dipping sauce. There's a local BBQ place that serves ribs fairly dry, with a bowl of dipping sauce I'd wanted to recreate. Jack Daniel's BBQ sauce tastes close, but is way too thick, and its flavors too concentrated. No problemo. I thinned it out with some water and ketchup, then in a pot over a low flame I added red chile flakes, Frank's Red Hot sauce, sugar, and Steen's Cane Syrup to taste, the last because during the thinning out process, the JD sauce was losing its molasses flavor.

                                                                                                                                                                                                                                                                                                                                                                                                    Then I made a bowl of potato salad, using Best Foods, sweet pickle relish, celery, red onion, fresh parsley, and hard boiled eggs (all chopped), plus a bit of salt and freshly ground pepper, topped with a few shakes of paprika when all was said and done. The eggs were done to absolute perfection, no sign of green at all, with the yolk fully cooked.

                                                                                                                                                                                                                                                                                                                                                                                                    Oven-roasted the ribs, warmed up the dipping sauce a bit, then dug in. Mmm, mmm. It got real messy. The rub was spicier than I thought it would be. (I discovered through all of my Char Siu testing that I've been oven roasting country ribs FAR too long in the past.) Best part, besides sitting down to eat at a more reasonable 9:00 tonight, there's plenty left of everything for an encore at lunch tomorrow.

                                                                                                                                                                                                                                                                                                                                                                                                    N.B. My egg slicer had broken, and I've not replaced it yet. Used a blade-style pastry blender to break up the eggs instead, and you know, I like them better this way. Yey, one less thing to have to store.

                                                                                                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                                                                                                    1. re: RelishPDX
                                                                                                                                                                                                                                                                                                                                                                                                      nomadchowwoman Mar 23, 2012 09:30 AM

                                                                                                                                                                                                                                                                                                                                                                                                      Every egg/mushroom slicer I've ever bought has broken (strings snapping); thanks for the pastry cutter tip. I have far too many gadgets anyway!

                                                                                                                                                                                                                                                                                                                                                                                                      Ribs and potato salad--one fine meal. Wish I had some now.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                                                                                        d
                                                                                                                                                                                                                                                                                                                                                                                                        dianne0712 Mar 27, 2012 12:24 PM

                                                                                                                                                                                                                                                                                                                                                                                                        My mom always made egg salad with a pastry blender so I always do too. I always thought egg slicers were for when you needed those perfect slices for salads or sandwiches.