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What's for Dinner #134 (OLD)

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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?

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  1. Tonight, we needed comfort food. It actually snowed here, which is the first time they recorded snow since early 1940's for this time of year.

    So tonight was cheddar cheese soup with broccoli, cauliflower, carrots, onions and celery. What a great way to clean out my veggie bin. Oh my, it was delish! To go with that, was a nice Cuban sandwich on focaccia. I hope you had something as good!

    The photos are a little off color, but hey - they were taken with my cell phone!

     
     
    3 Replies
    1. re: boyzoma

      Oh, the Cuban sandwiches look WONDERFUL! Great cross-hatch! LOL

      1. re: boyzoma

        Both look very comforting, very delicious, boyzoma.

        1. re: boyzoma

          Hasn't this weather been something? It was finally clear here this weekend, but cold and frosty. Brr. I haven't been able to get warm. You've assembled a perfect meal for this weather!

        2. 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

            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

              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.

            2. re: RelishPDX

              Relish, sounds like a FABULOUS dinner, you continue to inspire.

              Here are the meatball recipres I promised:
              Batali “lactic love bombs”. Here is the recipe: http://www.seriouseats.com/recipes/20... Here is my review of it and some other discussion: http://chowhound.chow.com/topics/5587...
              Molly Stevens giant Polpettone: Here is the recipe: http://bringingtheheat.blogspot.com/2... Here is the COTM discussion which I do not seem to have contributed to, although I think I made them at the time: http://chowhound.chow.com/topics/3301...

              1. re: GretchenS

                Thank you, those look great! Gotta set aside some time one Saturday to do a Zen of Meatballs.

              2. re: RelishPDX

                ribs and potato salad do sound really good right now....

                1. re: RelishPDX

                  Dinner sounds wonderful. I use my pastry cutter to break up hamburger when cooking for sloppy joes, etc. Breaks it down nicely. Hadn't thought of the eggs. Will have to try that next time. Thanks for the tip!.

                2. 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

                    That sounds really nice! Very springy. Welcome to WFD!

                    1. re: Klary

                      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

                        Great diiner, must have been very pretty on the plate too.

                        1. re: Klary

                          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. 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

                            your egg noodles sound divine. i have a head of cabbage at home that i may do that to very soon...

                          2. 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

                              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

                                I vote omelet. Sounds divine. The rest of it you have the whole weekend to cook. :)

                              2. 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

                                  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

                                    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

                                      wow, those would be a good handle for a lot of things...

                                      1. re: roxlet

                                        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

                                          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

                                            Yes, lightly oil the skillet, and heat until quite hot. There should be a slight char on the cakes.

                                            1. re: ChristinaMason

                                              Yes, lightly oil the skillet and heat on high. You want a slight char on the cakes.

                                      2. 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.

                                          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

                                            p.s. your fricassee looks damned fine.

                                            1. re: mariacarmen

                                              Thanks. Colette was modeled on Crenn? Very cool. Your review, btw, was superb.

                                              1. re: steve h.

                                                yep.

                                                and thanks again, steve! hard to go wrong with a meal that good.

                                          2. re: steve h.

                                            Lovely still life Steve. I can almost sense the aroma wafting up my nose.

                                            1. re: twodales

                                              Thanks. It sure was tasty.

                                            2. re: steve h.

                                              That looks fabulous. I think I could smell it too! Would love to have your recipe!

                                              1. re: boyzoma

                                                It's funny, I smelled it too before I even read the comments! Smells great...

                                                1. re: boyzoma

                                                  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.

                                                    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

                                                      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.

                                                      This sounds so fantastic. I have most stuff on hand. I will have to put this on my to make list!

                                                      1. re: boyzoma

                                                        It's a fun meal. Leftovers are wonderful.

                                                  2. re: steve h.

                                                    Sounds like a wonderful dinner! When do you leave for your Italian holiday?

                                                    1. re: LindaWhit

                                                      Thanks. Tuesday morning.

                                                      1. re: steve h.

                                                        @ Steve H: Wishing you and your Gal a delightful time in Italia!

                                                        1. re: twodales

                                                          Thanks. I can almost taste the food.

                                                          1. re: steve h.

                                                            24 hours, you will be. ;-)

                                                            1. re: steve h.

                                                              Safe travels Steve and Mrs h! I look forward to reading about your adventures.

                                                          2. re: steve h.

                                                            steveh and mrs, have a terrific trip, will look for your posts on the Italy board.

                                                            1. re: steve h.

                                                              oh yes! my envy doesn't prevent me from hoping (knowing) you will have a wonderfully delicious time!

                                                              1. re: steve h.

                                                                Hope you two have a wonderful time. Happy eating!

                                                                1. re: steve h.

                                                                  Oh yes, you're leaving tomorrow, I'm (enviously) excited for you! Hope to hear about all your wonderful meals!

                                                                  1. re: steve h.

                                                                    Buon viaggio steve and buon appetito!

                                                                2. re: steve h.

                                                                  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.

                                                                    "Second order is consuming salumi, cheese and wine on the rooftop terrace. "
                                                                    ~~~~~~~~~

                                                                    ::::::BIG jealous sigh!:::::

                                                                    1. re: steve h.

                                                                      What a wonderful holiday you have to look forward to! Safe travels!

                                                                      1. re: steve h.

                                                                        Have a great time. I so envy you!

                                                                    2. 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

                                                                        Sounds fantastic!

                                                                      2. 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. 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

                                                                            Sounds like a great welcome-back dinner, roxlet. And those corn cakes beneath the veal chops made me very envious...

                                                                            1. re: GretchenS

                                                                              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

                                                                              that's some welcome back!

                                                                            3. 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. 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

                                                                                  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. 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

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

                                                                                    1. re: Breadcrumbs

                                                                                      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

                                                                                        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

                                                                                          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

                                                                                            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

                                                                                              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

                                                                                                it is, thanks!

                                                                                    2. re: mariacarmen

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

                                                                                      1. re: mariacarmen

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

                                                                                        1. re: ChristinaMason

                                                                                          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

                                                                                            wow, yum! thanks to you and LN.

                                                                                      2. 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

                                                                                          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

                                                                                            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

                                                                                              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

                                                                                                Rice noodles have been a great substitute!

                                                                                              2. re: weezieduzzit

                                                                                                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

                                                                                                  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. 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

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

                                                                                              1. re: LindaWhit

                                                                                                "Brunch by the Sea" - very cool.

                                                                                                1. re: LindaWhit

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

                                                                                                  1. re: LindaWhit

                                                                                                    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. 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

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

                                                                                                      1. re: GretchenS

                                                                                                        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

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

                                                                                                          1. re: Harters

                                                                                                            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. 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

                                                                                                          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

                                                                                                            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

                                                                                                              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

                                                                                                                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

                                                                                                                  thx BC!

                                                                                                          2. re: Breadcrumbs

                                                                                                            wow, that is incredibly tempting-looking!

                                                                                                            1. re: ChristinaMason

                                                                                                              Thanks so much CM.

                                                                                                            2. re: Breadcrumbs

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

                                                                                                              1. re: Breadcrumbs

                                                                                                                So lovely looking, can only imagine how delicious.

                                                                                                                1. re: nomadchowwoman

                                                                                                                  Thanks very much Gretchen & ncw.

                                                                                                              2. 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

                                                                                                                  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

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

                                                                                                                    1. re: mariacarmen

                                                                                                                      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. 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

                                                                                                                    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

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

                                                                                                                  2. 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

                                                                                                                      That's a meal I can identify with.

                                                                                                                      1. re: steve h.

                                                                                                                        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. 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. 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

                                                                                                                          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

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

                                                                                                                            1. 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

                                                                                                                                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

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

                                                                                                                                  1. re: JungMann

                                                                                                                                    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

                                                                                                                                      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

                                                                                                                                        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

                                                                                                                                          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

                                                                                                                                            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

                                                                                                                                              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

                                                                                                                                                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

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

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    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

                                                                                                                                                      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

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

                                                                                                                                                    I need to try this.

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      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

                                                                                                                                                        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

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

                                                                                                                                                1 Reply
                                                                                                                                                1. re: Uncle Bob

                                                                                                                                                  No stuffing in them pistolettes?

                                                                                                                                                2. 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. 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. 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. 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

                                                                                                                                                          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

                                                                                                                                                            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

                                                                                                                                                              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. 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

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

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                Thanks Linda! It's going better than expected!

                                                                                                                                                              2. re: L.Nightshade

                                                                                                                                                                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

                                                                                                                                                                  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

                                                                                                                                                                  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

                                                                                                                                                                    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

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

                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                        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. 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

                                                                                                                                                                        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

                                                                                                                                                                          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

                                                                                                                                                                          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

                                                                                                                                                                            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

                                                                                                                                                                              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

                                                                                                                                                                                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

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

                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                    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

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

                                                                                                                                                                                  2. re: L.Nightshade

                                                                                                                                                                                    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

                                                                                                                                                                                      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

                                                                                                                                                                                    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

                                                                                                                                                                                      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

                                                                                                                                                                                        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

                                                                                                                                                                                          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

                                                                                                                                                                                            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

                                                                                                                                                                                              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

                                                                                                                                                                                                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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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

                                                                                                                                                                                                          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

                                                                                                                                                                                                            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

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

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

                                                                                                                                                                                            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

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

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                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

                                                                                                                                                                                                  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

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

                                                                                                                                                                                    2. 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. 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

                                                                                                                                                                                          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

                                                                                                                                                                                            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

                                                                                                                                                                                              Definitely been there. So frustrating.

                                                                                                                                                                                          2. re: BananaBirkLarsen

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

                                                                                                                                                                                            1. re: Berheenia

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

                                                                                                                                                                                            2. re: BananaBirkLarsen

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

                                                                                                                                                                                              1. re: gingershelley

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

                                                                                                                                                                                            3. 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

                                                                                                                                                                                                to die for. seriously.

                                                                                                                                                                                                1. re: L.Nightshade

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

                                                                                                                                                                                                  My artichokes always look lousy. Yours looks perfect.

                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                    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. 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

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

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

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      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. 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

                                                                                                                                                                                                      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. 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

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

                                                                                                                                                                                                      2. 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. 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. 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

                                                                                                                                                                                                              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

                                                                                                                                                                                                                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. 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. 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. 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

                                                                                                                                                                                                                      Your piggy meal sounds SO GOOD!

                                                                                                                                                                                                                    2. 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. 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

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

                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            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. 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. 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

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

                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                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. Individual cheese souffles, asparagus, and a salad.

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                                                                                            I adore souffles!

                                                                                                                                                                                                                                            1. re: Chocolatechipkt

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

                                                                                                                                                                                                                                              1. re: Chocolatechipkt

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                  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. 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

                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                            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. 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. 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. 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

                                                                                                                                                                                                                                                            What is the Australian cooking show? Just curious.

                                                                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                                                                              '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

                                                                                                                                                                                                                                                                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. 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. 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

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

                                                                                                                                                                                                                                                              2. 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. 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

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                              1. re: MaryContrary

                                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                                                  1. re: rabaja

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

                                                                                                                                                                                                                                                                                    1. re: rabaja

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

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                                              2. 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. 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

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                          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. 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

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

                                                                                                                                                                                                                                                                                      1. re: dianne0712

                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                                                          3. 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

                                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                                1. re: dianne0712

                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                    1. re: Uncle Bob

                                                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                                                        1. re: Uncle Bob

                                                                                                                                                                                                                                                                                                          Well it was Black coffee!

                                                                                                                                                                                                                                                                                                          1. re: tartetatin

                                                                                                                                                                                                                                                                                                            ...or at least Brewed Coffee

                                                                                                                                                                                                                                                                                                        2. re: LindaWhit

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

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

                                                                                                                                                                                                                                                                                                        1. 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

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

                                                                                                                                                                                                                                                                                                            1. re: sedimental

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

                                                                                                                                                                                                                                                                                                          2. 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

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

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

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

                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

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

                                                                                                                                                                                                                                                                                                              2. re: Barbara76137

                                                                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                                                                                  1. re: Barbara76137

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

                                                                                                                                                                                                                                                                                                                  2. 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. 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

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

                                                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                                                          That's my kind of meal! Great flavors.

                                                                                                                                                                                                                                                                                                                        2. 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

                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                                                          2. 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. 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. 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

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

                                                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

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

                                                                                                                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                      Agreed! Now to find pistachio oil

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

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

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                                                          2. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                            i adore this dinner....

                                                                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

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

                                                                                                                                                                                                                                                                                                                                            2. 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

                                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                                                                                  3. 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

                                                                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                          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. 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

                                                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                                                                                                                            1. re: boyzoma

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

                                                                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                                                                    Very funny Byzm!

                                                                                                                                                                                                                                                                                                                                                                          2. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                                            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
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