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PHREDDY Apr 9, 2012 10:02 AM

It appears that the last week and weekend was a time for tried and true foods, that brought families together, evoked thoughts and feeling from all of us....

Right now, my belt is a little tight, because it was an entire weekend of family, friends and company....( I do cherrish this time!)

So, as tradition has developed I normally clear out the freezer about 2 weeks before, to make room for all of the food that gets cooked in my house...and then after all of the preparing and leftovers, I am left in a twilight zone.....I just had a week of fantastic food .....now I have guilt, ....but I love food.....

What do you all suggest?

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  1. w
    wyogal RE: PHREDDY Apr 9, 2012 03:10 PM

    Lower fat scalloped potatoes with ham.
    Layered thinly sliced potatoes with a dusting of white whole wheat flour, dried onion flakes, ground pepper, leftover ham, asiago cheese. Then poured a can of evaporated milk over the top, with a bit of 2% milk to top it off. It's in the oven now.

    9 Replies
    1. re: wyogal
      PHREDDY RE: wyogal Apr 10, 2012 07:46 AM

      Sounds mmmm! any particular type of potato?

      1. re: PHREDDY
        wyogal RE: PHREDDY Apr 10, 2012 07:48 AM

        Nah, just the cheap bag of russets... It turned out great! Very old-fashioned, homey. Served with corn and a spinach salad.

        1. re: PHREDDY
          sunflwrsdh RE: PHREDDY Apr 13, 2012 05:46 PM

          We had au gratin potatoes, also slightly lightened up...skim milk, and light cheddar. Delicious!

          1. re: sunflwrsdh
            PHREDDY RE: sunflwrsdh Apr 14, 2012 09:18 AM

            Got to give that a try..then no cream at all?

            1. re: PHREDDY
              boyzoma RE: PHREDDY Apr 14, 2012 10:57 AM

              Phreddy - I made SP&H last week and I use just whatever milk is in my fridge at the time. No cream. Sometimes it is 1%, sometimes it is whole milk. Doesn't matter. Always comes out good.

              1. re: boyzoma
                PHREDDY RE: boyzoma Apr 14, 2012 10:59 AM

                I have stayed away from these for many years as I had to , like many of us reduce cholesterol...but you know what?.. maybe a treat with this light version might work...

                1. re: PHREDDY
                  mariacarmen RE: PHREDDY Apr 18, 2012 10:01 AM

                  oops, delete, wrong spot.

                  1. re: mariacarmen
                    steve h. RE: mariacarmen Apr 18, 2012 10:07 AM

                    Jacques is pretty cool. His book, Essential Pepin, is on my kitchen counter as I type. He's a Connecticut boy like me so be kind to him.

                    1. re: steve h.
                      mariacarmen RE: steve h. Apr 18, 2012 10:38 AM

                      (sorry steve, i realized my post was in the wrong spot, so i moved it.)

      2. w
        wyogal RE: PHREDDY Apr 11, 2012 02:19 PM

        Tonight, something with a couple of loin chops, not sure yet. May throw them on the grill.

        1. L.Nightshade RE: PHREDDY Apr 12, 2012 03:27 PM

          I'm not cooking as much as usual, as work is very heavy, but I did manage to pull together the C.O.R.N. (thanks Linda W) pasta last night. Tossed perciatelli with sautéed bacon, radishes, radish greens, and radicchio. Topped it off with grated parmesan and pine nuts. Mixed up vegetable drawer salad on the side. Sangiovese at dinner, a tiny glass of Caffo Amaro del Capo (finally found it!) afterwards. For a thrown together, clean out the fridge dinner, rather nice.

          6 Replies
          1. re: L.Nightshade
            LindaWhit RE: L.Nightshade Apr 12, 2012 04:15 PM

            NICE C.O.R.N. dish, L.Night!

            1. re: L.Nightshade
              mariacarmen RE: L.Nightshade Apr 12, 2012 04:43 PM

              "managed to pull together" my ass. that dish has me absolutely drooling.

              1. re: mariacarmen
                L.Nightshade RE: mariacarmen Apr 12, 2012 06:45 PM

                Thanks you two! I'm still working off the same theme tonight....

                1. re: L.Nightshade
                  steve h. RE: L.Nightshade Apr 13, 2012 12:21 PM

                  What a killer dish. Nice photo, too.

                  1. re: steve h.
                    L.Nightshade RE: steve h. Apr 13, 2012 02:44 PM

                    Thanks steve!
                    I'm soon to embark on the third pasta dinner in a row. Perhaps a bit of carb overkill, but I'll just pretend we're in Italy.

                    1. re: L.Nightshade
                      steve h. RE: L.Nightshade Apr 13, 2012 03:29 PM

                      I'm still tasting the carbonara at Roscioli, pretty good pasta for a cheese and wine shop.

            2. r
              Rella RE: PHREDDY Apr 12, 2012 03:34 PM

              Nothing special - but my raw veggies were 'good enough.' DH picked out some chinese celery in a package, I didn't think it was quite 'good enough" but I humoured him. There was very little left after I threw out the not 'good enough' leaves, but there were enough for a few leaves and stems, to which I added each organic celery, carrots, onions. I normally would have stopped the cooking earlier, but was caught up in something else and it near burned. Added a teaspoon of water to the glaze on the bottom, and it was more than 'good enough.' Tasted mighty fine.

              1. LindaWhit RE: PHREDDY Apr 12, 2012 04:16 PM

                I'm taking it easy tonight - tomorrow I'll deal with the rest of the lamb. So it was just cream cheese scrambled eggs and toast (and yes, some bacon!) for dinner tonight.

                Always easy; always tasty. And a one-pan cleanup. That *so* works for me.

                2 Replies
                1. re: LindaWhit
                  mariacarmen RE: LindaWhit Apr 12, 2012 04:44 PM

                  glad your tummy's doing better - good enough for bacon!

                  1. re: mariacarmen
                    LindaWhit RE: mariacarmen Apr 12, 2012 05:09 PM

                    Yeah, I had lamb leftovers for lunch today. If that stuck with me, bacon certainly would. LOL! I *should* be cutting the rest of the lamb off the bone for use tomorrow or freezing, but I'm enjoying just sitting and reading CH and a couple of sites. I'll get to it in a bit. :-)

                2. BananaBirkLarsen RE: PHREDDY Apr 12, 2012 05:16 PM

                  BLT's tonight with more of that homemade peameal bacon and the obvious lettuce/tomato/mayo, on soft potato bread (recipe courtesy of Nigella Lawson -- I've never made this before and am infamously bad at sandwich bread, so we'll see how it goes). Garlic-chili sweet potato oven fries on the side. If I'm really ambitious, I might even make a dipping sauce (perhaps even a homemade mayo for the sandwiches?) and there will definitely be a six pack of Anchor porter to commemorate what is probably the last of the dark beer weather.

                  We'll probably have more of my rocky road for dessert. We have discovered that it is best served in very small portions as it is incredibly rich, in spite of having so many marshmallow pieces in it it looks like frozen fudge.

                  4 Replies
                  1. re: BananaBirkLarsen
                    mariacarmen RE: BananaBirkLarsen Apr 13, 2012 10:53 AM

                    the torture you're putting me through here! your dinner sounds FANTASTIC. all homemade....

                    1. re: mariacarmen
                      BananaBirkLarsen RE: mariacarmen Apr 13, 2012 12:16 PM

                      If it makes you feel better, that was the last of the peameal bacon (at least until I get my hands on another pork loin). And I burnt the sweet potato fries. In spite of the fact that it looked like I'd rubbed one side with charcoal, however, they were remarkably edible. Especially when dipped in the chipotle aioli (which was also used on the sandwiches). The potato bread was fantastic. Soft and moist and tasty -- everything that a soft sandwich loaf should be. I want to experiment with adding grains and some whole wheat flour (I'm not usually a huge white bread person). We were so full we didn't even want the ice cream.

                      1. re: BananaBirkLarsen
                        mariacarmen RE: BananaBirkLarsen Apr 13, 2012 12:29 PM

                        it didn't make me feel better, but good for you guys! your bread sounds wonderful too.

                        1. re: mariacarmen
                          BananaBirkLarsen RE: mariacarmen Apr 13, 2012 12:43 PM

                          :*( Well, I tried. And your white meal below sounds good too. I love vanilla pudding!

                  2. gingershelley RE: PHREDDY Apr 12, 2012 06:33 PM

                    Well, I have a class starting Thurs. eve's for a while to come during prime dinner hour around here - 7:30-9, so have to form a 'Thursday strategy"; tonights stab is a small salad now, and a french dip with leftover roast beast when I get home... I know, it should be the other way around, but I don't want to get sleepy in class.

                    Hate to say, I had some time, Meyer lemons, and a lemon craving on hand (thanks to the WARBaking thread...), and I whipped out the Lazy Lemon tart from Food 52 several of you made last weekend. It's cooling now, and will have a slice of that to look forward to later on. It looks great, and smells delicious!

                    1. L.Nightshade RE: PHREDDY Apr 12, 2012 06:50 PM

                      Well, I admit it, it's become a game now: How many dinners can I come up with without going to the store. The half-boxes of pasta in the cupboard make it easy to start. Tonight's early dinner was rotini tossed with caramelized onions, blue cheese, and some peas. Toasted walnuts on top. I can get away with a near repeat of last night, as I'm on my own tonight; I don't mind repetition.

                      2 Replies
                      1. re: L.Nightshade
                        weezieduzzit RE: L.Nightshade Apr 12, 2012 06:56 PM

                        I love that game! It makes you get really creative. Some good things come out of being forced to work with what you have. I replaced the lightbulb in the frige (out for a long long time... a year, maybe?) and voila! Preserved lemons were hiding in the back! That thawed out chicken became chicken tagine.

                        1. re: weezieduzzit
                          L.Nightshade RE: weezieduzzit Apr 12, 2012 07:08 PM

                          Wow, that's a swell find!
                          I'm just about down to the odd lots in the back, might squeeze out one more meal. I do still have a couple duck livers to contend with. A pâté perhaps...

                      2. mamachef RE: PHREDDY Apr 13, 2012 01:30 AM

                        I begged off on a family meal this evening after a long and stressful week, but when it got to be, say, tennish, I was ravenous. I happen to be in a hotel just now, which meant it was either foraging through the lobby yogurts and cookies, a vending-machine "treat" (cryovac sausage and egg sandwich, anyone? not me!!) or.....food from the decent sports bar across the park lot, which thoughtfully offers delivery to your door! This was excellent, because I was in a food mood but not a walking mood, plus there was the pajamas and it's butt-cold out there. So I got busy crafting a GREAT sandwich. Now, I swear I ditten know it's Grilled Cheese Day or week or something, but I do love a great sandwich and had: Sourdough toast, Swiss cheese, sliced tomatoes, yummy peppered bacon and caramelized onions and more Swiss, and they did it just right and served it with poppyseed coleslaw and some truly good steak fries. A dab of ketchup, and it was on. Now I'm having a bitch of a time sleeping. I wonder why? But it was sooooo goooood and totally hit the spot. I'll tell y'all what, though.....as much as I enjoy dining out or ordering in, I am looking forward to getting back into my own kitchen groove again really soon. Y'all please have a safe and wonderful weekend. I look forward to hearing what y'all are cooking up!

                        10 Replies
                        1. re: mamachef
                          LindaWhit RE: mamachef Apr 13, 2012 05:48 AM

                          Sounds like a perfect grilled cheese to honor the day! :-)

                          1. re: mamachef
                            mariacarmen RE: mamachef Apr 13, 2012 10:31 AM

                            i'd kill for a grilled cheese sammich right now....

                            1. re: mariacarmen
                              steve h. RE: mariacarmen Apr 13, 2012 12:26 PM

                              goofy coincidence. I made a grilled cheese and ham sammich for lunch today (Boars Head boiled ham, Kraft singles on Portuguese bread). It was damned good.

                              1. re: steve h.
                                mariacarmen RE: steve h. Apr 13, 2012 12:30 PM

                                mmm.. going to fancy(ish) lunch today with another CHer (greyelf - canadian who visits SF quite often) at an italian place (Cotogna, steve, do you know it?), and i'm pretty sure there will be no grilled cheese sammies.

                                1. re: mariacarmen
                                  steve h. RE: mariacarmen Apr 13, 2012 12:34 PM

                                  lol! You'll have a great time. Sit at the bar (the real bar on the right), have Buffalo make you cocktails, have too much fun. I've enjoyed greyelf's posts for some time now and I'm really impressed. You hang out with a mighty cool crowd.

                                  1. re: steve h.
                                    mariacarmen RE: steve h. Apr 13, 2012 12:42 PM

                                    yep, she's a great gal.

                                    dammit! i'm working, i can't have a cocktail. i don't work at "that" kind of law firm anymore, more's the pity. and we've got a table, her hubby is here too. i'm sure we'll still enjoy.

                                    1. re: mariacarmen
                                      steve h. RE: mariacarmen Apr 13, 2012 12:52 PM


                                    2. re: steve h.
                                      gingershelley RE: steve h. Apr 13, 2012 08:24 PM

                                      yes MariaC seems too, love that your hangin' with so many CH'er's, and chowing down with them!

                                      1. re: gingershelley
                                        mariacarmen RE: gingershelley Apr 13, 2012 10:13 PM

                                        i've made some good friends!

                              2. re: mamachef
                                sunflwrsdh RE: mamachef Apr 13, 2012 05:49 PM

                                Soundls like a great grilled cheese, for sure, mamachef!

                              3. m
                                megjp RE: PHREDDY Apr 13, 2012 03:31 AM

                                I got home late from some errands last night, and this week I am nothing short of exhausted, so last night I just cooked up some annelini pasta and tossed with capers, chopped walnuts and baby spinach and roasted red peppers, then held the whole thing together with some pesto mayo.

                                Before I passed out, though, I did prep crockpot chicken posole. That'll go on before I leave the house this morning, so I don't even need to think about it later when I'm almost completely mentally flatlining. :)

                                1. h
                                  Harters RE: PHREDDY Apr 13, 2012 05:36 AM

                                  There's lamb leg steaks at Casa Harters, that'll go under the grill. With a brown gloop from the freezer described only as "spicy tomato sauce". There'll be new potatoes, carrots and a veg completely new to us - "Sweet Russian Kale" - that we saw in the supermarket. I suspect it'll just need steaming.

                                  2 Replies
                                  1. re: Harters
                                    Frizzle RE: Harters Apr 13, 2012 02:41 PM

                                    Curious about your kale - I hope it delivers.

                                    1. re: Frizzle
                                      Harters RE: Frizzle Apr 13, 2012 03:15 PM

                                      This turned out to be the most disappointing meal for a long, long time. The failure centred around lamb that, whilst it was cooked to "pink", was so tough and chewy that it was unpleasant. Most of it was left and the nephew's dog will be getting it tomorrow. Most odd, leg steaks should be tenderness personified.

                                      And the kale wouldnt be something I'd be in a rush to repeat. I like normal kale but this was just bland and uninteresting and, also, a bit chewy.

                                  2. PHREDDY RE: PHREDDY Apr 13, 2012 08:30 AM

                                    Did some good old fashioned chicken soup...Started with a fresh killed bird...what a difference!

                                    1. mariacarmen RE: PHREDDY Apr 13, 2012 10:42 AM

                                      no cooking for me last night, had a wonderful Thai dinner out with erstwhile CHer inaplasticcup - a fabulous time had by all!

                                      tonight at the oldster's i'll be making something white - chicken, rice, vanilla pudding.... you get the picture. sigh...i'm still dreaming of last night's spice-filled dinner. and everyone's food here looks SO DANGED GOOD! happy Friday, all....

                                      4 Replies
                                      1. re: mariacarmen
                                        rabaja RE: mariacarmen Apr 13, 2012 11:08 AM

                                        ooh, where'd you go?
                                        How is Ina? I miss her inspiration here...she must be so beautiful all pregnant.

                                        1. re: rabaja
                                          mariacarmen RE: rabaja Apr 13, 2012 11:13 AM

                                          she is stunning, and she's so nice. her hubby too. we went to Lers Ros. loved it!

                                          1. re: mariacarmen
                                            steve h. RE: mariacarmen Apr 13, 2012 12:28 PM

                                            Give ina my best.

                                            1. re: steve h.
                                              mariacarmen RE: steve h. Apr 13, 2012 12:31 PM

                                              will do!

                                      2. steve h. RE: PHREDDY Apr 13, 2012 02:17 PM

                                        Chilean sea bass is on tonight's menu. The Patagonian toothfish will be seared on the stove top. Orzo and a tomato/olive/garlic/anchovy thing will be on the side. A California pinot noir to wash things down. "Oh Brother Where Art Thou" will be on the plasma. The Yankees won today's home opener over the Angels. Go Yankees!

                                        14 Replies
                                        1. re: steve h.
                                          Frizzle RE: steve h. Apr 13, 2012 02:40 PM

                                          Sounds delicious Steve. Excellent movie too.

                                          1. re: steve h.
                                            mariacarmen RE: steve h. Apr 13, 2012 02:58 PM

                                            that orzo thing sounds fantastic. fresh tomatoes?

                                            1. re: mariacarmen
                                              steve h. RE: mariacarmen Apr 13, 2012 03:12 PM

                                              store boughts. Deb and I will clear/resuscitate the tomato bed next week. Last year's harvest was pretty good. Every year is different.

                                              1. re: steve h.
                                                mariacarmen RE: steve h. Apr 13, 2012 03:50 PM

                                                but were they cooked, raw?

                                                1. re: mariacarmen
                                                  steve h. RE: mariacarmen Apr 13, 2012 04:05 PM

                                                  raw. I sourced the little beauties at my neighborhood market, the fish was selected at a shop that supplies area restaurants and deals with walk-ins like me. orzo just seems to work with the simplicity of the meal.

                                                  How was lunch?

                                                  1. re: steve h.
                                                    mariacarmen RE: steve h. Apr 13, 2012 04:58 PM

                                                    OH so good. i will rave later, with pics, on the proper thread.

                                                    1. re: steve h.
                                                      steve h. RE: steve h. Apr 13, 2012 05:26 PM

                                                      Here's a shot of tonight's supper. It was pretty good.

                                                      1. re: steve h.
                                                        L.Nightshade RE: steve h. Apr 13, 2012 05:32 PM

                                                        Beautiful dinner! Those tomatoes look wonderfully red and ripe. A pretty handsome piece of fish also.

                                                        1. re: steve h.
                                                          mariacarmen RE: steve h. Apr 13, 2012 10:14 PM

                                                          that is gorgeous! love that sauce with the fish.

                                                        2. re: steve h.
                                                          mariacarmen RE: steve h. Apr 13, 2012 10:55 PM

                                                          here's a link, if you're interested.


                                                          btw, i was DYING for a nice glass of wine!

                                                          1. re: mariacarmen
                                                            steve h. RE: mariacarmen Apr 14, 2012 09:44 AM

                                                            Nice report. The Tusk's have hit a home run.

                                                  2. re: steve h.
                                                    LindaWhit RE: steve h. Apr 13, 2012 04:36 PM

                                                    As did the Red Sox win their home opener against Tampa Bay. In fact, they annihilated them! :-)

                                                    1. re: LindaWhit
                                                      steve h. RE: LindaWhit Apr 13, 2012 04:38 PM

                                                      I sense another wager.

                                                      1. re: steve h.
                                                        LindaWhit RE: steve h. Apr 13, 2012 04:57 PM


                                                  3. f
                                                    Frizzle RE: PHREDDY Apr 13, 2012 02:38 PM

                                                    Last night was Thai night. My partner had asked for chili beef and we found this recipe with handy step-by-step photos: http://www.jennaseverythingblog.com/2... We used palm sugar instead of brown sugar and only used half the beef as it was just two of us but otherwise stuck to her recipe. It was very nice, I'll do it again.
                                                    We ate it with what was supposed to be som tam, however I couldn't get any green papaya this week so we used Chinese cabbage instead. It's not bad at all, the salad dressing gets caught in all the little crevasses of the cabbage so it's crunchy and flavour laden.

                                                    I'm dithering about what to make tonight. I have a wee project to tackle in the kitchen - fresh quinces to turn into paste, so I'm not sure how inspired I'll be to go to a huge effort for dinner.

                                                    2 Replies
                                                    1. re: Frizzle
                                                      L.Nightshade RE: Frizzle Apr 13, 2012 05:36 PM

                                                      That beef recipe looks great. Thanks for including the link; those bright, step by step photos remind me of inaplasticup's posts. Very imaginative substitution of cabbage for green papaya.
                                                      I've used purchased quince paste in recipes in the past, never see them fresh. Cool project.

                                                      1. re: L.Nightshade
                                                        Frizzle RE: L.Nightshade Apr 13, 2012 08:45 PM

                                                        I'm new to the forum so I'm not familiar with inaplasticup's posts. The photos certainly help with the prep - I love tracking down recipes that include them.

                                                        The quinces are a first for me too, I spotted them at the market and asked a chef friend for suggestions. I managed to hit on a favourite fruit for him so he gave me several options. I'm trying the paste as he says it keeps in the pantry for up to a year and tomorrow night I'm baking a couple with some honey and eating with a spoon of mascarpone for dessert.

                                                    2. LindaWhit RE: PHREDDY Apr 13, 2012 04:34 PM

                                                      Glass of wine? Check. (Oh JUST who the hell AM I trying to kid? I just poured my second glass! I *have* been deprived for the week trying to get over that stomach bug!)

                                                      Repurposed leftovers cooking in the oven? Check.

                                                      I'm making Lamb and Apricot Tagine with the leftover lamb from Easter. This is essentially the recipe, with a few changes (NONE of that icky soapy cilantro herby pukey stuff! Ewww! :::spit, spit, spit:::) - pistachios in place of the almonds, and no saffron; just the turmeric. And I'm cooking it in the oven at 325°, and just the olive oil (no butter).

                                                      Sides will be rice on which to serve the lamb tagine, and steamed green beans. They don't really go with, but tough tooties. I have 'em to use up.


                                                      9 Replies
                                                      1. re: LindaWhit
                                                        mariacarmen RE: LindaWhit Apr 13, 2012 05:00 PM

                                                        the lamb of god goodness continues.....

                                                        Linda, if i got over 50 years of hating green bell peppers, it's high time for you to embrace your inner cilantro.

                                                        1. re: mariacarmen
                                                          LindaWhit RE: mariacarmen Apr 13, 2012 06:35 PM

                                                          Nope. Won't do it, maria.

                                                          1. re: LindaWhit
                                                            mariacarmen RE: LindaWhit Apr 13, 2012 10:16 PM

                                                            Did you do the Veruca Salt stomp just then? i thought i heard it...

                                                            1. re: mariacarmen
                                                              LindaWhit RE: mariacarmen Apr 14, 2012 05:57 AM

                                                              No. Just stood with my hands on my hips virtually glaring at you. It wasn't *quite* foot-stomp worthy. Only if you keep bugging me about trying cilantro will I go all Veruca on you. :-)

                                                              1. re: LindaWhit
                                                                mamachef RE: LindaWhit Apr 14, 2012 06:21 AM

                                                                oh lindawhit i have a wonderful recipe for you, you have to try it!! It's cilantro-loaded, which I know you hate but I swear you'll really really really love this!!
                                                                (.........just instigating because I want to see you dance......)

                                                                1. re: mamachef
                                                                  LindaWhit RE: mamachef Apr 14, 2012 07:07 AM

                                                                  ::::ignore, ignore, ignoring the OTHER "mc"::::: :-)

                                                                  1. re: LindaWhit
                                                                    mariacarmen RE: LindaWhit Apr 14, 2012 08:25 AM

                                                                    ahahaha! i FEEL your virtual glare. ouch.

                                                        2. re: LindaWhit
                                                          L.Nightshade RE: LindaWhit Apr 13, 2012 05:42 PM

                                                          Mmmm cilantro. Oh, sorry. It seems to be a love it or hate it thing.
                                                          Sounds like you are fully recovered, enjoy your dinner. Love a lamb and apricot combo. I think I did a lamb and apricot tagine from Dorie Greenspan, sadly disappointing. I'll have to look into this recipe. Do you cook it in a tagine? I'm always afraid to actually heat mine, the ones I have seem so fragile and not heat-safe. Cool for serving though.

                                                          1. re: L.Nightshade
                                                            LindaWhit RE: L.Nightshade Apr 13, 2012 06:37 PM

                                                            THANK you for the info re: Dorie Greenspan's recipe! I saw that online and thought "It's Dorie Greenspan - should be good!" But I combined a recipe I had in my Mastercook with the one linked above and came up with a pretty good meal. No tagine - I made this in a dutch oven in the oven.

                                                            And yes - I'm feeling 100% better - hence the glasses of wine. :-)

                                                        3. L.Nightshade RE: PHREDDY Apr 13, 2012 05:48 PM

                                                          Sadly, my refrigerator cleanout game is over. I was all set for one more night without shopping, but Mr. NS brought home salmon to grill. How can I complain? I did manage to make a quick duck liver pate out of found ingredients: duck livers frozen after the duck taco event, sautéed in some foie fat that was frozen some time ago. Shallots, herbes de la Garrigue, and a touch of brandy added. It's now setting up in the fridge, its fate remains to be seen: gobbled tonight, or reserved for this weekend's brunch?

                                                          9 Replies
                                                          1. re: L.Nightshade
                                                            gingershelley RE: L.Nightshade Apr 13, 2012 08:27 PM

                                                            sounds delish! Any access to duck liver with herbs, extra fat, and perhaps some pressing down on the terrine is good for me.. can't wait to hear what happens with that!

                                                            1. re: L.Nightshade
                                                              mariacarmen RE: L.Nightshade Apr 13, 2012 10:15 PM

                                                              that pate.... oh ....

                                                              what is brunch going to be??

                                                              1. re: mariacarmen
                                                                L.Nightshade RE: mariacarmen Apr 14, 2012 09:51 AM

                                                                Brunch is at friends' house tomorrow, so don't know the full story yet. Two duck livers don't make much pate, so I'll be whipping up something more substantial. I was on the verge of making one of those kitschy lamb cakes, but will most likely go with something more savory, and less time-consuming.

                                                                1. re: L.Nightshade
                                                                  gingershelley RE: L.Nightshade Apr 14, 2012 03:30 PM

                                                                  But you COULD mix your duck livers with some chicken ones, and quick-saute with some apple, thyme, shallots and a deglaze of cognac or such, blenderize with cream and butter, and call it a quick mousse a la Poulet Livre... easy and tasty:)

                                                                  Hope your having nice weather up ther LN, in B-ham, like we are in SEA today. Great day for grillin' out!

                                                                  Reporting in later on what happens after fridge-clean and yard work.... not inspired yet.

                                                                  1. re: gingershelley
                                                                    L.Nightshade RE: gingershelley Apr 14, 2012 03:40 PM

                                                                    That's funny gingershelley, I almost tossed in some chicken livers to extend it, decided I'd rather experience the full duck liver impact, even if it means not enough to share.
                                                                    And yes, it is gorgeous here too! Finally see blue sky, everyone seems to be wearing shorts and tee shirts in celebration of the temp hitting the 50s.

                                                                    1. re: L.Nightshade
                                                                      gingershelley RE: L.Nightshade Apr 15, 2012 09:37 AM

                                                                      Isn't it funny here in the NW, that shorts come out and all the convertible tops go down, sunroofs open if it is sunny - NO MATTER if it is really warm out or not:)? chuckles all round on that one... my dad is one of the first into shorts on a day like today - aack.

                                                                      Bet the pate was great, even if only enough for You and Mr. Nightshade!

                                                                  2. re: L.Nightshade
                                                                    mariacarmen RE: L.Nightshade Apr 15, 2012 09:45 PM

                                                                    what is a kitschy lamb cake, LN?

                                                                    what did you end up making?

                                                                    1. re: mariacarmen
                                                                      L.Nightshade RE: mariacarmen Apr 16, 2012 03:42 AM

                                                                      A lamb cake is baked in a cast iron mold shaped like a lamb, frosted, and often covered with coconut to look like lamb's wool. Cute little face done in icing. I think it was originally an Eastern European Easter tradition.
                                                                      But... I didn't make anything. Fell under the weather and stayed home from the brunch, sad to say.

                                                                      1. re: L.Nightshade
                                                                        mariacarmen RE: L.Nightshade Apr 16, 2012 07:43 AM

                                                                        oh, sorry to hear it! did you eat up your duck pate, at least? hope you're feeling better now....

                                                              2. s
                                                                sunflwrsdh RE: PHREDDY Apr 13, 2012 05:54 PM

                                                                Tonight was homemade pizza, husband's whole wheat crust, also his sauce....and on the one for the kids. his homemade skinnytaste meatballs with spinach, sliced and topped with cheese, and on our pizza, ricotta, white clam sauce with lots of garlic, and topped with more cheese, including a bit of gruyere. With a glass (nope, 2) of Moscato. Yum.

                                                                1. s
                                                                  suburban_mom RE: PHREDDY Apr 13, 2012 08:07 PM

                                                                  Grilled pork tenderloin sliced 1/4 inch marinated in sesame oil, siraccha, soy sauce, brown sugar, garlic and ginger, jasmine rice, sauteed sugar snap peas. Tasty!

                                                                  1 Reply
                                                                  1. re: suburban_mom
                                                                    LindaWhit RE: suburban_mom Apr 14, 2012 05:58 AM

                                                                    That sounds GREAT, sub_mom! I've got this humongous bottle of sriracha - I've got to start using it more, even if just for a bit of a "bite" in marinades.

                                                                  2. gingershelley RE: PHREDDY Apr 13, 2012 08:36 PM

                                                                    The Frenchman is headed out of town for work this weekend, so I am solo tonight; making a craving... Pizza; with leftover bread dough, freezer tomato sauce, and a few toppings that are calling my name - shredded roasted red peppers, assorted olives, cremini mushrooms, salami, an odd Italian sausage that needed to leave the fridge. Variety Italian cheeses grated together. A dab of basil puree.

                                                                    All will be great with a movie (The Help), and relaxin' tonight. Hoping for crispy ,tasty, delish combo in a few minutes. Hope you all have a great Friday night!

                                                                    1. BananaBirkLarsen RE: PHREDDY Apr 13, 2012 11:05 PM

                                                                      Rainy day + messy kitchen = mac and cheese. Bechemel with half a bottle of porter (the other half was consumed as I cooked) and a variety of cheese ends from the fridge, mixed up with elbow macaroni and then baked briefly, topped with tomato slices and buttery crumbs. A romaine-strawberry-almond salad with chipotle vinaigrette on the side.

                                                                      1 Reply
                                                                      1. re: BananaBirkLarsen
                                                                        Berheenia RE: BananaBirkLarsen Apr 14, 2012 01:43 PM

                                                                        Your mac and variety of cheese won the for the Saturday night after the pub meal - ours will have brocolli and the ever present ranch dressing as the side. We will be consuming our 'porter' at the bar.

                                                                      2. h
                                                                        Harters RE: PHREDDY Apr 14, 2012 01:58 AM

                                                                        Tonight's "cooking the books" main course comes from "French Cookery Course", Mireille Johnston, 1992. This accompanied a BBC TV series of the same name and, as you might conclude from the title this was more educational than the current entertainment style of cooking shows. It was a lovely programme visitng six regions of France with Mireille cooking up regional dishes.

                                                                        So, we're starting with crudites and mayo. Neither of us has ever made mayo from scratch before , so it;s long overdue that we try.

                                                                        For the main, poulet au vinaigre. Chicken thighs are cooked in a frying pan in a butter/oil mix for about 15 minutes and then taken out and kept warm. Garlic, shallots & onion get fried in the pan. Red wine vinegar, brandy and white wine go in. After a little while, diced cucucmber is added for a few minutes. Then double cream and Dijon mustard goes in. Finally the chcicken pieces go back in to finish off cooking, maybe another ten minutes.

                                                                        Sounds interesting - you don't come across cooked cucumber recipes too often.

                                                                        There's cheese to finish - a Gruyere and a Chaumes.

                                                                        18 Replies
                                                                        1. re: Harters
                                                                          mamachef RE: Harters Apr 14, 2012 04:37 AM

                                                                          Dinner sounds worthy of The Harters, that's for sure. I love poulet au vinaigre, the way the sharpness balances out so nicely with the richness of the bird...
                                                                          No, you sure do not see many recipes for cooked cuke, but I'll tell ya what, John: ever since Julia C. introduced me, I've been a huge fan of braised cucumber chunks with butter and chervil. It becomes a different vegetable entirely. This one is also good with radishes, but I seem to recall that radishes are the veg..that you can and will NOT do?

                                                                          1. re: mamachef
                                                                            Harters RE: mamachef Apr 14, 2012 04:45 AM

                                                                            I'm looking forward to trying the cuke (and a prep with butter and chervil sounds good - what's not to like?). As for radishes, I think they're better in salad (and best just as part of a mezze) but, years back, I had a Shaker recipe for simmering them in cream that was pretty good.

                                                                            1. re: Harters
                                                                              mamachef RE: Harters Apr 14, 2012 06:25 AM

                                                                              Hey, I've got something similar to that...might try that out. I saved it thinking it was interesting and tucked it away, and now you've just called it to mind for me. Thanks!! I'm a breakfast radish girl, myself - thinly sliced w/ a sprinkle of salt and a dab of butter. yum.

                                                                              1. re: mamachef
                                                                                Harters RE: mamachef Apr 14, 2012 07:44 AM

                                                                                Do you mean radish for breakfast - I know you Yanks can be really weird with your food at times. Or the radish that I'd know as "French Breakfast", which is lovely and peppery

                                                                                1. re: Harters
                                                                                  mamachef RE: Harters Apr 14, 2012 09:39 AM

                                                                                  Your radish, Harters....I didn't capitalize!! No, I don't eat them for breakfast!!

                                                                                2. re: mamachef
                                                                                  Rella RE: mamachef Apr 14, 2012 10:07 AM

                                                                                  Exactly what I had at a Munich beer hall with dancing and skits 35 years ago. I remember it with great fondness and am smiling as I write this.
                                                                                  An American :-))

                                                                            2. re: Harters
                                                                              LindaWhit RE: Harters Apr 14, 2012 06:01 AM

                                                                              Oh, the chicken recipe sounds great! Please give us a review - this sounds like a cookbook that will remain on the shelves.

                                                                              1. re: LindaWhit
                                                                                Harters RE: LindaWhit Apr 14, 2012 01:28 PM

                                                                                Yep, cookbook's staying. Surprisingly unlike the late Michael Smith's "Fine English Cookery". Writing in the early 1980s, Michael was one of the godfathers of the revival of British/English cooking and many chefs since must owe him a lot. Unfortunately everything seemed a bit dated - it was still fairly Frenchified and, with other diishes, later cooks/chefs have done them better. But I really am surprised neithe rof us could find anything we really wanted to have for dinner.

                                                                                As for the chicken, I loved it. Herself wasn't too keen (which means my lunch tomorrow or Monday is a chicken thigh salad.) MariaC says it sounds very tart and it did sound that. But it wasnt. I thought it was really well balanced, the sharpness of the vinegar/wine being softened by the cream, yet the Dijon giving it a kick.

                                                                                Cheese was good. We ate it with knife & fork in the French fashion, with some of herself's homemade walnut bread and a little heap of dressed lambs lettuce. We picked up the idea of the salad with a sharp dressing from a restaurant we go to in a small town in France at the centre of the Great War battlefields (it's also a town that can prove it is possible to eat badly in France)

                                                                                1. re: Harters
                                                                                  Rella RE: Harters Apr 14, 2012 05:39 PM

                                                                                  Since you mentioned, taking the moment to mention that my dear cousin was killed October 14, 1918, a West Virginia boy, and is buried near Cunel, France, Meuse-Argonne American Cemetery.
                                                                                  that I certainly agree that it is possible to eat badly in France. Of course, we didn't have the money to eat well there in the 70's.

                                                                                  1. re: Rella
                                                                                    Harters RE: Rella Apr 15, 2012 02:50 AM

                                                                                    Our trips to Belgium and France have always been to the British sector, but I'm hoping to visit Meuse-Argonne sometime next year.

                                                                                  2. re: Harters
                                                                                    mariacarmen RE: Harters Apr 15, 2012 09:51 PM

                                                                                    glad your chicken turned out well.

                                                                                    i picked up some lovely, uber pricey California cheese yesterday - a creamy, goaty, wonderfully smelly half-pound of love. will take a trying evening sometime this week (i'm sure there will be one) and enjoy it with a good bread and vino. Promise to myself.

                                                                                    1. re: mariacarmen
                                                                                      Harters RE: mariacarmen Apr 16, 2012 02:16 AM

                                                                                      I love smelly goaty cheese. Unfortunately, the household authorities do not, so I'm only able to sneak it when by clandestine means (and eat it quickly so it's not detected in the fridge)

                                                                                2. re: Harters
                                                                                  mariacarmen RE: Harters Apr 14, 2012 08:27 AM

                                                                                  can't wait to hear how your poulet turns out. it sounds very tart.

                                                                                  and your MAYO! i'm going to be verrrrrrrrrrrrry miffed if you hit it right off the bat.

                                                                                  1. re: mariacarmen
                                                                                    Harters RE: mariacarmen Apr 14, 2012 09:42 AM

                                                                                    MC - you may now start being miffed!!!!!!!

                                                                                    It's made (with cold pressed virgin rapeseed oil). Looks right. Tastes right. My wrist aches from the whisking but other than that .....mayo.....DONE.

                                                                                    1. re: Harters
                                                                                      gingershelley RE: Harters Apr 14, 2012 03:32 PM

                                                                                      Congrats on the mayo Harters, I know it stumps some. Glad yours was emulsified and lovely on the first try out.:)

                                                                                      1. re: Harters
                                                                                        LindaWhit RE: Harters Apr 14, 2012 05:19 PM

                                                                                        I am impressed on the homemade mayo, Harters. Yay, you! And I hope you took something for the aching wrist. :-)

                                                                                        1. re: LindaWhit
                                                                                          Rella RE: LindaWhit Apr 14, 2012 05:29 PM

                                                                                          I've had a Bamix blender for YEARS and used it only once. Today, I gave in and made a mayonnaise from Gordon Ramsey's several youtube videos advertising the Bamix.
                                                                                          I'm still not convinced that I want to eat a raw egg. But DH said it was quite good.
                                                                                          Put egg, lemon, salt, mustard, oil, white wine vinegar in the beaker, only takes 10 seconds.

                                                                                        2. re: Harters
                                                                                          mariacarmen RE: Harters Apr 15, 2012 09:48 PM

                                                                                          MIFFED-DOM ON!

                                                                                          damn it all to hell! i mean, congratulations!

                                                                                          seriously. well done, sir.

                                                                                    2. f
                                                                                      Frizzle RE: PHREDDY Apr 14, 2012 05:50 AM

                                                                                      So the quinces took forever to cook and as I thought I had zero energy to contemplate preparing a proper dinner. We had a round of white mould cheese (stinky' cheese as my partner refers to it) in the fridge so we poured some wine on it, added some garlic and thyme into slits and baked it in the oven. Served with bread to smear it on and some of the still warm quince paste. Delicious, decadent and lazy.
                                                                                      The quince paste is setting in a big dish over some cardomam pods right now. There's too much for the two of us so we'll be packaging lots up as presents for cheese eating friends.

                                                                                      1 Reply
                                                                                      1. re: Frizzle
                                                                                        mariacarmen RE: Frizzle Apr 14, 2012 08:29 AM

                                                                                        put me on that list of cheese-eating friends please!

                                                                                      2. boyzoma RE: PHREDDY Apr 14, 2012 11:26 AM

                                                                                        We have not had pasta it seems in forever. So tonight will be some cajun chicken pasta. Cajun seasoned chicken cubes will be sauteed in butter and olive oil, then set aside. Sliced red and green bell pepper, sliced red onions, diced roma tomatoes and some cremini mushrooms will all get sauteed in more butter and olive oil and set aside. The pan will get deglazed with white wine and chicken broth, add some heavy cream and a little cayenne pepper and more cajun seasoning (I like Penzey's) if needed to taste. Once the sauce thickens, add back in the veggies and chicken. In my pasta pot, will be cooked Linguini which will now be added to the pot of spiced chicken and veggies. A really rich dish, but oh, so yummy.

                                                                                        1 Reply
                                                                                        1. re: boyzoma
                                                                                          boyzoma RE: boyzoma Apr 15, 2012 05:52 AM

                                                                                          Well, the photos are not that great, but figured I'd post them anyway. Dinner turned out great. Not too spicy initially, but had a mean back bite. Just right!

                                                                                        2. f
                                                                                          Floridagirl RE: PHREDDY Apr 14, 2012 01:43 PM

                                                                                          I'm just a home cook compared to all of you. My friend's mom is in the hospital so he's coming over. We're having pork chops that are breaded and fried after I put them in a milk brine, potatoes au gratin, fresh corn cut off the cob and sauteed and homemade soft rolls. Better get to work.

                                                                                          2 Replies
                                                                                          1. re: Floridagirl
                                                                                            LindaWhit RE: Floridagirl Apr 14, 2012 05:20 PM

                                                                                            Your meal sounds wonderful, FLgirl. I'm sure your friend is/was very appreciative of the homecooked meal.

                                                                                            1. re: Floridagirl
                                                                                              mariacarmen RE: Floridagirl Apr 15, 2012 09:52 PM

                                                                                              FG - we're all home cooks, and your dinner sounds wonderful. how long did those chops sit in the milk brine?

                                                                                            2. Berheenia RE: PHREDDY Apr 14, 2012 01:49 PM

                                                                                              We spent our Saturday shopping for a good bye lunch tomorrow for 50 or so courtesy of Costco deli dept,and buying stuff not ready made for our own party on Monday. Tomorrow night will be consumed making chicken salad and deviled eggs for race day. Weather prediction is now up to 95 on Monday! Yikes that is a mean thing to do to marathon runners.

                                                                                              5 Replies
                                                                                              1. re: Berheenia
                                                                                                LindaWhit RE: Berheenia Apr 14, 2012 05:29 PM

                                                                                                Wait - WHAT?????? It's supposed to be 95 in Boston on Monday? Holy smokes. I had heard 88 this morning for Marathon Monday, but hadn't realized the prediction had gone up. And I heard that the Boston Athletic Association is allowing runners to defer to next year because of the heat. I've never heard of any marathon's organization doing this - NY, Chicago, even Boston. Seems rather odd; I'd think that marathoners are supposed to be used to all sorts of weather when they're running. They had a nor'easter in 2007 with practically freezing weather, and they didn't call it off!

                                                                                                1. re: LindaWhit
                                                                                                  Berheenia RE: LindaWhit Apr 15, 2012 04:47 AM

                                                                                                  The weather people have calmed down and now it is upper 80's but still too darn hot! There was a death a few years back from over hydration! We will hydrate our guests with lemonade, iced tea, blood orange soda and Harpoon Summer Ale.

                                                                                                  1. re: Berheenia
                                                                                                    LindaWhit RE: Berheenia Apr 15, 2012 06:12 AM

                                                                                                    Well, the first three are hydration drinks. The fourth, well, not so much - but it's still a good thing to have on hand. :-)

                                                                                                    And blood orange soda? Do tell? Just blood orange juice and seltzer?

                                                                                                    1. re: LindaWhit
                                                                                                      Berheenia RE: LindaWhit Apr 15, 2012 01:52 PM

                                                                                                      3 bucks at WF and TJ's has a variety too. It's from Italy and comes in a tall glass bottle.
                                                                                                      I know it costs as much as a bottle of two buck chuck but I have guests who don't drink alcohol and are sick of being offered 2 liter bottles of soda as an alternate drink to a wine cooler or a beer. Plus the stuff is delicious.

                                                                                                      1. re: Berheenia
                                                                                                        LindaWhit RE: Berheenia Apr 15, 2012 03:29 PM

                                                                                                        Ahhh, I've seen it at TJs - will have to try it!

                                                                                              2. w
                                                                                                wyogal RE: PHREDDY Apr 14, 2012 02:11 PM

                                                                                                It's rainy, supposed to snow later. Braising some pork sirloin roast, cut into chunks, beef stew meat, and mild Italian sausage in a spaghetti sauce (purchased). After browning the meat, I put some onions, carrots, garlic in the pan, sauteed a bit, then dumped in a can of crushed tomatoes, paprika, seasoned with It. seasoning, rosemary, red pepper flakes.I'll puree taht when veggies are tender and add to slowcooker with the simmering meat.

                                                                                                2 Replies
                                                                                                1. re: wyogal
                                                                                                  Rella RE: wyogal Apr 14, 2012 03:05 PM

                                                                                                  Interesting posts, wygogal (about 1 hour ago) and Berheenia (about 1 hour ago); wyogal: supposed to snow later; Berheenia, "up to 95 on Monday."

                                                                                                  1. re: Rella
                                                                                                    wyogal RE: Rella Apr 14, 2012 03:18 PM

                                                                                                    It's been raining, had some snow about 45 min. ago, then sun came out, rained a bit more, sun.... If it continues to precipitate, it will snow again.

                                                                                                2. BananaBirkLarsen RE: PHREDDY Apr 14, 2012 04:44 PM

                                                                                                  Have a friend coming over for dinner and movies tonight. I'm doing two kinds of gyoza: one with pork and one with mushrooms, carrot and sweet potato. Also, steamed edamame with salt, a quick pickled cucumber-red onion-ginger salad and rice. There will also be beer (a seasonal Newcastle pale ale that was on sale) and homemade rocky road ice cream if we're still hungry.

                                                                                                  1 Reply
                                                                                                  1. re: BananaBirkLarsen
                                                                                                    Breadcrumbs RE: BananaBirkLarsen Apr 14, 2012 05:09 PM

                                                                                                    I wish I was coming over too BBL, I love gyoza and your meal sounds delicious.

                                                                                                  2. LindaWhit RE: PHREDDY Apr 14, 2012 05:39 PM

                                                                                                    I met a friend in Boston in the late afternoon - she had come down from where she lives in NH for a haircut (yes, she still returns to the Boston area to her hairdresser! LOL) So we met in Faneuil Hall around 3pm - not the smartest idea, as it's Marathon weekend, there was an afternoon baseball game @ Fenway, and the Bruins had a afternoon playoff game at the Garden. AND it was gorgeously sunny and warm today - about 70 degrees. So Faneuil Hall was busy! We went to the outside of the Marketplace to The Black Rose, a touristy but still good Irish pub. I had a great burger with fries, and my friend had their Irish Trio - bangers, a small crock of Shepherd's Pie, and a small crock of Guinness Beef Stew. We had a good chit-chat, she had brought me some old hardwood wooden spoons (she knew I collect them!) and then we did a bit of shopping in Downtown Crossing. All in all, a lovely day.

                                                                                                    So what's for dinner? Umm, since "linner" was around 3:30 or so, I just went with cookies and milk for "dinner." Tee hee! I shall cook tomorrow.

                                                                                                    5 Replies
                                                                                                    1. re: LindaWhit
                                                                                                      steve h. RE: LindaWhit Apr 14, 2012 05:43 PM

                                                                                                      time well spent.

                                                                                                      1. re: steve h.
                                                                                                        mariacarmen RE: steve h. Apr 16, 2012 01:32 AM


                                                                                                        (p.s. steve; ina says a big "HI!"

                                                                                                        1. re: mariacarmen
                                                                                                          steve h. RE: mariacarmen Apr 16, 2012 05:37 AM


                                                                                                      2. re: LindaWhit
                                                                                                        megjp RE: LindaWhit Apr 14, 2012 06:17 PM

                                                                                                        One of the only consistently satisfying upsides of legal adulthood as I've known it in a decade or so is being allowed to eat a bag of chips or a few cookies for dinner sometimes. It's almost offsets having to pay for things like electricity at home.

                                                                                                        Almost. :)

                                                                                                        1. re: megjp
                                                                                                          LindaWhit RE: megjp Apr 14, 2012 06:38 PM

                                                                                                          So true, meg. So true.

                                                                                                      3. m
                                                                                                        megjp RE: PHREDDY Apr 14, 2012 06:15 PM

                                                                                                        Busy day: huge garbage & recycling runs downstairs, goods returns and new purchases (including, finally, a new kitchen scale battery -- and a hallway wall mirror I lugged home ten minutes with my one free arm. I feel like Popeye!), punctuated by gross chocolate gorging, meant a later-than-usual dinner.

                                                                                                        Thankfully I'm set up enough in the new digs that I have staples and a full crisper. The only logical solution to my earlier caloric debauchery was a spicy, sweet stir fry of bell peppers, sweet onions, bamboo shoots, and spinach. With a generous handful of cashews. Hey, I'm no saint..

                                                                                                        2 Replies
                                                                                                        1. re: megjp
                                                                                                          LindaWhit RE: megjp Apr 14, 2012 06:39 PM

                                                                                                          Sounds like you've got your foodie back, meg. :-)

                                                                                                          1. re: LindaWhit
                                                                                                            megjp RE: LindaWhit Apr 15, 2012 07:31 AM

                                                                                                            I totally do. It's great! To celebrate, I think I'll make some besan cookies after lunch: http://www.cinnamonnchillies.com/2011.... The flour was on special last week for $0.69/2lb bag. I love being near Little India :)

                                                                                                        2. Chocolatechipkt RE: PHREDDY Apr 14, 2012 10:51 PM

                                                                                                          Sushi! I went out to dinner, and it was so good. Now I'm hungry, however ... need to find a good late-night snack.

                                                                                                          1. h
                                                                                                            Harters RE: PHREDDY Apr 15, 2012 04:58 AM

                                                                                                            It's brown gloop curry night at Harters Hall.

                                                                                                            There's a chicken & cauliflower one (that was leftovers from a takeaway the other night) and there's leftovers from our regular 3 bean curry. There'll be rice, chapattis and hoemmade mango chutney. And, for dessert, a halwa made from a packet mix.

                                                                                                            7 Replies
                                                                                                            1. re: Harters
                                                                                                              JungMann RE: Harters Apr 16, 2012 11:21 AM

                                                                                                              What kind of halwa did you make from a packet? I don't think I've seen that before.

                                                                                                              1. re: JungMann
                                                                                                                Harters RE: JungMann Apr 16, 2012 01:13 PM

                                                                                                                Exactly this sort - from the wonderfully named Gits:


                                                                                                                1. re: Harters
                                                                                                                  JungMann RE: Harters Apr 16, 2012 01:24 PM

                                                                                                                  That's quite interesting. I've never tried using agar agar with milk before. Was the texture akin to gelatin?

                                                                                                                  1. re: JungMann
                                                                                                                    Harters RE: JungMann Apr 16, 2012 03:10 PM

                                                                                                                    Akin - but much more like blancmange if you're familiar with that Franco-British dessert. http://en.wikipedia.org/wiki/Blancmange

                                                                                                                    1. re: Harters
                                                                                                                      JungMann RE: Harters Apr 16, 2012 05:14 PM

                                                                                                                      Blancmange is one of the desserts my mother made best (although I suspect they started out as almond jellies that had failed to set properly). Was the halva simply cardamom flavored? I might try this out with one of the agar agar sticks in my cupboard.

                                                                                                                      1. re: JungMann
                                                                                                                        Harters RE: JungMann Apr 17, 2012 07:11 AM

                                                                                                                        JM - please don't mistake this for anything good! It was a packet dessert mix so you should know what to expect. Basically it just tastes of "sweet". I gussy it up by sprinkling chopped dried apricots and pistachios. Even more basically, it allows me to have something sweet without incurring the wrath of the household authorities because I've been down the Indian sweet shop again and come back with a large box of a "mixed selection".

                                                                                                                        1. re: Harters
                                                                                                                          JungMann RE: Harters Apr 17, 2012 07:40 AM

                                                                                                                          I have a rare sweet tooth, so I don't usually keep sugary items in the pantry. On those rare occasions when I want sweets, I respond functionally, concocting something as a sugar vehicle to satisfy the odd craving. Agar and milk is worth at least a test since it would be a change from my usual use for agar: cut up and eaten with iced coconut milk.

                                                                                                            2. m
                                                                                                              megjp RE: PHREDDY Apr 15, 2012 07:36 AM

                                                                                                              Ground chicken + button mushrooms + head fennel = small meatballs that I'll simmer in a quick roasted red pepper-tomato sauce to serve with noodles and greens of some sort. Likely lemony wilted spinach, because my citrus stash is looking a little wan and should be used.

                                                                                                              And crumbled feta! Maybe some pinenuts. Or toasted walnuts? Oh, I'm getting excited about dinner and it is barely 10:30am. :\

                                                                                                              5 Replies
                                                                                                              1. re: megjp
                                                                                                                Harters RE: megjp Apr 15, 2012 08:08 AM

                                                                                                                Won't the cheese clash with the lemon?

                                                                                                                1. re: Harters
                                                                                                                  megjp RE: Harters Apr 15, 2012 08:57 AM

                                                                                                                  The spinach would be a side, not mixed in with the garnishes to the pasta 'n' meatballs.. I have had the two ingredients in the same meal's different dishes to no ill effect.

                                                                                                                  I didn't phrase things properly.. thought you guys were mind-readers? Boy, what a letdown.

                                                                                                                  1. re: megjp
                                                                                                                    onceadaylily RE: megjp Apr 15, 2012 09:12 AM

                                                                                                                    I've always thought feta paired well with acids (lemon, tomato, red wine and balsamic vinegars).

                                                                                                                    And I *love* roasted red pepper tomato sauce. Your dinner sounds delicious, Meg.

                                                                                                                    1. re: onceadaylily
                                                                                                                      megjp RE: onceadaylily Apr 15, 2012 10:27 AM

                                                                                                                      While I think feta plays nicely with many acids too, OADL, I give Harters his point based on what is likely a strange personal preference of mine.

                                                                                                                      You see, when I overdo the lemon in a dish, I note a pervasive and let's say floral flavour I find displeasing and overwhelming. I think at first blush this would be less than ideal with feta, a reminder that not all palates are created equal.

                                                                                                                      But yes, dinner is still five or six hours away. I suppose I should do something to take my mind off food!

                                                                                                                      1. re: megjp
                                                                                                                        Harters RE: megjp Apr 15, 2012 10:59 AM

                                                                                                                        Needless to say, you'll have gathered I'm not too keen on the feta/citrus play. Both form important ingredients in a Cypriot village salad - a salad which is impossible to avoid in the country. I end up picking out the feta - always a disappointment as, in other circumstances, I love it.

                                                                                                              2. onceadaylily RE: PHREDDY Apr 15, 2012 09:28 AM

                                                                                                                This is the first year that we've ever waited until the 15th to do taxes. I've lined up a list of projects to keep myself out of the way. I have to work late tomorrow, so I'll cook two meals tonight. The first will be black bean and cabbage cilantro slaw tacos, with tomato limes, and avocado, and a side of fried corn. The second, for tomorrow, will be a yellow split pea soup, maybe something like this:


                                                                                                                Yellow split peas, lots of onion, garlic, and with a yogurt cucumber olive garnish. Her recipe calls for mint, which I'm not a fan of, and might use fresh basil instead, and add chopped tomatoes to the soup as well. Or I might nix the cucumber yogurt thing, and either go with more of an Italian soup (heavier on the tomatoes and herbs, and maybe toss in some carrot), or make more of a dhal. I'll ask the boy if he has a preference--before the swearing starts.

                                                                                                                1. gingershelley RE: PHREDDY Apr 15, 2012 09:52 AM

                                                                                                                  Yesterday was a beautiful day here in SEA, so got outside and did a bunch of yardwork. As I had a pretty full fridge of leftovers, not cooking - just recombining of foodstuffs.

                                                                                                                  lunch was cold leftover pizza during a nice break at the patio table, getting into a re-read of Waverly Root's the Foods of France. Not enjoying like I did 20 years ago when I read it, but maybe I am just not up to speed yet with the old-fashioned writing style...
                                                                                                                  After much weedeating and pruning, dinner was a satisfying modified french dip, with sauteed onions, avocado, cheddar cheese and dandelion greens on board. Was ready for that and a movie tonight after all that yard work!

                                                                                                                  1. linguafood RE: PHREDDY Apr 15, 2012 10:36 AM

                                                                                                                    Last night was take-out sushi, a fungal digestif and a pee wee movie. Slightly hungover today - too much white wine '-(

                                                                                                                    Tonight we're invited to a surprise birthday party thrown at our friends' house, an Indian/Lebanese couple who always cook awesome food, so we're excited.

                                                                                                                    Hopefully, the Flyers game will be over by the time we need to leave, as I'd hate to pull a Larry David / Roger Sterling thing...

                                                                                                                    1. e
                                                                                                                      escondido123 RE: PHREDDY Apr 15, 2012 02:08 PM

                                                                                                                      Leftover mashed potatoes and leftover roast pork--made extra of both on purpose--will turn into shredded pork with chutney and bubble and squeak mashed potatoes cakes which contain not only the obligatory cabbage which was sauteed with caramelized onions. Will start with asparagus with Meyer lemon dressing. (Made an apple crisp last night with pecans that turned out especially well. I'd planned on the rest of that for dessert tonight, but it made a wonderful breakfast with a little cream on top!)

                                                                                                                      1. m
                                                                                                                        megjp RE: PHREDDY Apr 15, 2012 03:04 PM

                                                                                                                        It seems my earlier equation was wrong. Let me amend it:

                                                                                                                        [Ground chicken + onions + garlic + celery seed + sage + oregano + eggs & flax = meatballs, baked]


                                                                                                                        [Chicken stock + half can stewed tomatoes + onion + garlic + carrot + fennel + bay + cider vinegar + baby spinach + bacon fat-browned mushrooms + corn anneli pasta + half can white beans + couple forkfuls pesto + roasted red pepper = pesto minestrone]

                                                                                                                        what actually (and deliciously) happened. :)

                                                                                                                        1. LindaWhit RE: PHREDDY Apr 15, 2012 03:32 PM

                                                                                                                          What a great weekend. We’ve had beeYOUtiful weather, I got a damn fine haircut (if my hairdresser does say so himself!), and I had a good mani/pedi with “Plymouth Lox” on both fingers and toesies before I drove into Boston for the afternoon. Had a nice lunch with my friend down from NH, despite the idiots in Faneuil Hall, had cookies and milk for dinner, and watched the first half of ABC’s version of “The Titanic” last night.

                                                                                                                          The cats let me sleep in this morning until 7:30, I bought and repotted this season’s culinary herbs (parsley, rosemary, thyme, oregano, and basil – no, I didn’t buy any sage, as I don’t use it often enough to warrant growing it). The deck furniture was taken out of storage, and I laughed at Buster hollering bloody murder from the upstairs window because I wouldn’t let him out on the deck while I was repotting. Even my sister heard him while she was on the phone with me. And the immediate neighbors now know what a big mouth he is. I vacuumed the house, I’ve gotten several more boxes unpacked and tossed down the stairs for recycling. And I’m done.

                                                                                                                          What? I’ve done so well and had such a nice weekend, I deserve a glass of wine? Yup, I have to agree with you! :::Clink::: Slainté!

                                                                                                                          Dinner tonight will be vegetarian – quick-sauteed red bell pepper strips, carrot pennies, chunks of onions, halved mushrooms, and asparagus tossed with penne and a roasted garlic-ricotta sauce, topped with toasted chopped walnuts and grated Parm-Reg. The heads of garlic were roasting while I was busy outside, and coming into to the house redolent of garlic was heavenly. Oven rolls will be made in the convection oven, and I’ll watch the rest of “The Titanic” tonight. But I think I know how it ends.

                                                                                                                          t’s been a very nice weekend, and I’m *really* kinda liking life right now. Yeah, there are probably a few other things I’d like to add to make life even better, but I’ll just have to work on that.

                                                                                                                          It’s back to work tomorrow. I'd really like to have a “Because I liked it so much I want a do-over weekend”. But I can't. Oh well.

                                                                                                                          5 Replies
                                                                                                                          1. re: LindaWhit
                                                                                                                            steve h. RE: LindaWhit Apr 15, 2012 03:41 PM


                                                                                                                            1. re: LindaWhit
                                                                                                                              onceadaylily RE: LindaWhit Apr 15, 2012 07:33 PM

                                                                                                                              I think I'm going to steal that roasted garlic ricotta sauce for my next pasta. The boyfriend just discovered that he *likes* red bell peppers, and, since I love them, that ingredient is catching my eye of late.

                                                                                                                              And I'm right there with you about this thing they call a Monday. I just had a three-day weekend. Can't someone just pay me to be occasionally charming but mostly awkward already?

                                                                                                                              1. re: onceadaylily
                                                                                                                                LindaWhit RE: onceadaylily Apr 16, 2012 06:52 PM

                                                                                                                                Well, the sauce wasn't as good as I had hoped, OADL. I think I put in too much ricotta, as I was winging it from a recipe I found, and even though I used my stick blender to cream it up, it just didn't "take". And the leftovers tonight had the sauce look "broken". So it's a "no" on my make-again list.

                                                                                                                              2. re: LindaWhit
                                                                                                                                nomadchowwoman RE: LindaWhit Apr 16, 2012 10:14 AM

                                                                                                                                Good for you, LW. May the work week go smoothly and quickly move into another lovely weekend.

                                                                                                                                1. re: LindaWhit
                                                                                                                                  mariacarmen RE: LindaWhit Apr 16, 2012 10:16 AM

                                                                                                                                  sounds like a well-deserved, idyllic weekend, LW. liking your life too!

                                                                                                                                2. steve h. RE: PHREDDY Apr 15, 2012 04:31 PM

                                                                                                                                  Sunday at home is always special. Deb was up early and began banging around in the kitchen at a ridiculous hour.

                                                                                                                                  First up was a noon-day antipasto: Store-bought olives, imported prosciutto, home-made pickled vegetables and a bit of marinated artichoke and red pepper mix sourced at Whole Foods. Maytag blue cheese was on the board, too. I popped a bottle of "J" Brut Rose to wash things down.

                                                                                                                                  The main meal was served up four hours later. Deb made some pasta and turned it into a classic Fettuccine Alfredo (recipe courtesy of Marcella Hazan). Veal with lemon and capers was the secondo. Asparagus was on the side. A good quality Chianti Classico Riserva was on the table. Aretha Franklin was on the box. This was a dining room meal.

                                                                                                                                  Dolce will be California strawberries and whipped cream over home-made biscuits (Deb was really busy). I'll whip up the cream and serve this in a few hours. Pulp Fiction will be on the plasma.

                                                                                                                                  It's been a beautiful day here in Connecticut's Sou'west Shore. Monday can wait.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: steve h.
                                                                                                                                    LindaWhit RE: steve h. Apr 15, 2012 05:29 PM

                                                                                                                                    Double nice. Deb deserves many many atta girls. :-)

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      nomadchowwoman RE: LindaWhit Apr 16, 2012 10:15 AM

                                                                                                                                      Second on that.

                                                                                                                                  2. s
                                                                                                                                    suburban_mom RE: PHREDDY Apr 15, 2012 04:57 PM

                                                                                                                                    Bacon and onion spaghetti (bastardized amatriciana), salad, bake at home baguette

                                                                                                                                    1. weezieduzzit RE: PHREDDY Apr 15, 2012 06:28 PM

                                                                                                                                      Chicken satay on the grill, white rice for the man who needs it for his extra peanut sauce, some quick pickled veggies and a cucumber salad. I'm trying to keep things on the lighter side after eating out last night... and again this morning.

                                                                                                                                      1. Chocolatechipkt RE: PHREDDY Apr 15, 2012 06:57 PM

                                                                                                                                        I sampled cheeses for a good while late this afternoon and then rounded out my no-cooking weekend with Thai food, panang curry with chicken.

                                                                                                                                        1. f
                                                                                                                                          Frizzle RE: PHREDDY Apr 15, 2012 09:10 PM

                                                                                                                                          Last night was Indian. A dahl recipe from Ruhlman's Twenty book (lovely) and a cauliflower dish which I make up. Cauli cut into florets, browned very generously in ghee, a curry paste I made last week added along with some dry spices. I probably have my order of doing things all wrong but I love getting the cauliflower good and browned without the risk of burning anything else (the curry paste had been cooked down prior).

                                                                                                                                          Tonight it will be dan dan noodles with a side of a cucumber salad. It's my first time cooking it and I'm trying the recipe on Epicurious. I've eaten it a couple of time at a Taiwanese place - I think the Taiwanese version is far milder than the Chinese.

                                                                                                                                          I've also made the discovery that I can get chicken frames from the butcher and a pot of stock is on the cards for the night. I feel very naive but I had no idea it was possible to just buy frames. I had always lamented that we didn't eat enough chicken for me to keep us in chicken stock. I'm assuming you just roast the frames in the oven and then make stock as usual?

                                                                                                                                          2 Replies
                                                                                                                                          1. re: Frizzle
                                                                                                                                            Frizzle RE: Frizzle Apr 16, 2012 05:24 AM

                                                                                                                                            So the epicurious Dan Dan noodles were delicious. I halved the amount of pork mince because we aren't fans of big portions of meat. The Szechuan pepper addition is so different to the Taiwanese version. I don't think I can go back. It's a super quick meal to make too. Yum!

                                                                                                                                            1. re: Frizzle
                                                                                                                                              nomadchowwoman RE: Frizzle Apr 16, 2012 10:17 AM

                                                                                                                                              Good to know; thanks for the recipe tip.

                                                                                                                                          2. L.Nightshade RE: PHREDDY Apr 16, 2012 04:05 AM

                                                                                                                                            Because we froze duck meat, duck liver and duck stock last week, we opted to thaw it all out and make a duckie dinner. The first course was the duck liver pate made a couple nights ago, on toasted bun slices with apples. Next, chopped onions and herbs were softened in duck stock as it reduced, shredded duck meat was added. The freshly sauced duck was layered alternately with softened goat cheese between sheets of homemade pasta, and sprinkled with parmesan. A green salad with heirloom tomatoes, cucumbers, and baby peppers alongside. A surprisingly delicious dinner!

                                                                                                                                            The other night Mr. NS served up grilled salmon rubbed with herbs, grilled asparagus, and grilled potatoes. A nice break for the stove, and the dishwasher.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: L.Nightshade
                                                                                                                                              Frizzle RE: L.Nightshade Apr 16, 2012 05:19 AM

                                                                                                                                              That looks incredible. I'm salivating - duck heaven.

                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                mariacarmen RE: L.Nightshade Apr 16, 2012 07:53 AM

                                                                                                                                                Nothing surprising to me. And I see you did indeed get your duck pate on! oh my that pasta looks amazing. i have never cooked a single thing with any duck part. well, save duck fat. need to remedy that.

                                                                                                                                                Mr. LN's plate is lovely!

                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                  gingershelley RE: L.Nightshade Apr 16, 2012 10:01 AM

                                                                                                                                                  Yum! That duck 'lasagna' looks delish, as does the pate and the classic NW salmon dinner:)

                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                    nomadchowwoman RE: L.Nightshade Apr 16, 2012 10:18 AM

                                                                                                                                                    OMG on all of it, but that duck lasagne is the stuff of dreams.
                                                                                                                                                    I love the way ducks just keep on giving.

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      L.Nightshade RE: nomadchowwoman Apr 17, 2012 09:54 PM

                                                                                                                                                      Thanks to all of you!
                                                                                                                                                      I love what nomadchowwoman said about how ducks keep on giving, and it's true. It's been ducks and re-ducks - roast duck, duck tacos, duck liver pate, duck lasagne, on and on!
                                                                                                                                                      Plus the ones we found at a little Asian market - cheaper than chicken!

                                                                                                                                                  2. Berheenia RE: PHREDDY Apr 16, 2012 05:52 AM

                                                                                                                                                    Up making Ina Garten chicken salad and plain old devilled eggs for our Marathon Party. Snagged a tray of veggies and sandwiches from an under attended good-bye party yesterday so we are good to go. And Steve, if you read this, you sure were right about Bobby Valentine- the Red Sox are smoking the Rays! Game 4 at 11.

                                                                                                                                                    1. h
                                                                                                                                                      Harters RE: PHREDDY Apr 16, 2012 05:53 AM

                                                                                                                                                      Off to the city this evening. Newish Szechuan place in Chinatown with scary menu - it's all "chicken feet marinated in pickle juice" and "tripe with cucumbers" adn "jelly fungus". Not forgetting the "deep fried hot and spicy intestines".

                                                                                                                                                      Whatever happened to sweet & sour chicken, that's what I want to know. When did eating at a Chinese restaurant morph from having a pleasant dinner to the culinary equivalent of climbing Everest.

                                                                                                                                                      4 Replies
                                                                                                                                                      1. re: Harters
                                                                                                                                                        linguafood RE: Harters Apr 16, 2012 08:32 AM

                                                                                                                                                        If it's any good, Harters, you will love it! I don't even want to imagine my life before I discovered Sichuan food anymore. Those peppercorns are addictive.

                                                                                                                                                        1. re: linguafood
                                                                                                                                                          Harters RE: linguafood Apr 16, 2012 09:01 AM

                                                                                                                                                          Don't get me wrong - I'm not averse to Szechuan or Hunanese food. Give me a plate of Gong Bao chicken or Chairman Mao's pork and I'm a happy man.

                                                                                                                                                          But it's the proliferation of the "exotic" bits of animals that I'm squeamish about. There are now 4 restaurants like this in Chinatown and they each seem to be trying to beat the other at the exotic. It's like going back 20 years with Indian restaurants where it was all about how could do the hottest curry. And, to make it make, herself doesnt much like Chinese food at the best of times - I may have to do penance for dragging her off to this.

                                                                                                                                                          1. re: Harters
                                                                                                                                                            linguafood RE: Harters Apr 16, 2012 09:05 AM

                                                                                                                                                            It'll be worth it, for sure :-)

                                                                                                                                                            I myself am not so fond of, um, exotic cuts like pig ears or duck/chicken feet. Too chewy, and not very flavorful in my book.

                                                                                                                                                            I just love the Sichuan flavors so much, I could probably eat a shoe doused in chile oil and covered in Sichuan peppercorns.

                                                                                                                                                        2. re: Harters
                                                                                                                                                          JungMann RE: Harters Apr 16, 2012 11:37 AM

                                                                                                                                                          I think there is a trend amongst diners of a certain ilk to achieve a pure "authentic cuisine" aesthetic, which may involve recreating a typical menu from a cuisine's native region or adding dishes to excite intrepid diners or, in its more iconoclastic form, requires stripping a menu of what are perceived to be "inauthentic" accretions. I can't say whether or not a typical restaurant in Chengdu would serve kung pao chicken but not jelly fungus, but in my experience, restaurants that cater mainly to Chinese clientele make liberal use of all of nature's bounty. I grew up eating offal regularly, so my favorite Szechuan dish remains sliced ox tongue and tripe in chili oil, particularly with bits of tendon to add texture, but I can understand how some people may shy away from such things. Hopefully there will be a pork belly with leeks or lamb with cumin dish to catch your fancy.

                                                                                                                                                        3. gingershelley RE: PHREDDY Apr 16, 2012 10:07 AM

                                                                                                                                                          Another lovely sunny day in the NW yesterday, and I had a turkey breast bought for a pitance at the store that needed cooking.
                                                                                                                                                          Wanted something with bright flavors, so I made a cilantro/garlic/tomatillo/lime/thyme paste-marinade, boned into the center of the breast to open it like a 'book', rubbed the paste all over the inside, rolled back up onto the bone which was left attached at one side, them more paste on the outside and into a gallon zip for a few hours. Roasted and basted, it was quite flavorful - not all bland white meat which I dread (more of a thigh gal myself usually).

                                                                                                                                                          Pan of cornbread with some sriracha dotted over, and some sharp cheddar blended in. A light slaw of jicama, orange, lime and avocado on the side. Yum, and plenty of leftovers for lunch.

                                                                                                                                                          1. e
                                                                                                                                                            escondido123 RE: PHREDDY Apr 16, 2012 10:45 AM

                                                                                                                                                            Tonight we'll have minestrone because I have all the ingredients hanging around--zucchini, half a head of cabbage, onion, carrot, celery, pancetta, parmesan rinds, and canned tomatoes and white beans. Will use water not broth for the base and usually make it quite thick--almost a stew. Green salad with Parmigiano to start and homemade garlic toast with the soup. I love all the chopping for this dish; find it very relaxing.

                                                                                                                                                            1. BananaBirkLarsen RE: PHREDDY Apr 16, 2012 10:52 AM

                                                                                                                                                              We went for a long walk yesterday (it took us nearly 4 hours) and came home exhausted and craving summer food. So hot dogs it was, on soft "French" rolls (which were nothing like any French bread I've ever had) with sauerkraut, red onion, ketchup and mustard. BBQ potato chips and a quick vinegary coleslaw on the side. Nothing too exciting. I did, however, pick up a breast of lamb and the ingredients for chiles rellenos, so more exciting meals are sure to come later this week.

                                                                                                                                                              1. nomadchowwoman RE: PHREDDY Apr 16, 2012 10:59 AM

                                                                                                                                                                It was a nice enough weekend, dinnerwise, chez nous.
                                                                                                                                                                Friday was a grilled steak, marinated all day in soy, ginger, garlic, sriracha sauce, sesame oil (from COTM recipe), sliced thin, sprinkled with sesame seeds and sliced scallions, and served with quinoa and grilled asparagus.
                                                                                                                                                                Saturday the asparagus were steamed to accompany pasta w/scampi; we also had an avocado-tomato-onion salad.
                                                                                                                                                                Last night we grilled pizza using Jim Lahey's NK pizza dough recipe. I let the dough go a little too long, then had to refrigerate it and take it out and then didn't rest it long enough--so the dough was really hard to work with, but the resulting pizzas were tasty: tomatoes, sausage, onion, fontina and mozzarella; prosciutto , mozzarella, arugula; shaved brussells sprouts, caramelized onion, fontina, pecorino romano. (OK, so only I loved the brussels sprouts version, but I sure did.)
                                                                                                                                                                As to tonight, the jury is still very much out.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  mariacarmen RE: nomadchowwoman Apr 18, 2012 09:55 AM

                                                                                                                                                                  that pasta and scampi dish is killing me....

                                                                                                                                                                2. linguafood RE: PHREDDY Apr 16, 2012 11:05 AM

                                                                                                                                                                  It's unseasonably, nay, unreasonably warm here today - 80s, if you can believe it.

                                                                                                                                                                  So to celebrate the elaborate scientific hoax that is climate change, we'll throw some marinated TBD meat on the Weber and have some Caesar on the side. Haven't made it in a while & got a craving. Maybe grilled asparagus on the side, too.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                    linguafood RE: linguafood Apr 16, 2012 01:49 PM

                                                                                                                                                                    The TBD meat turns out to be two fat chuck eye steaks, sides are as predicted.

                                                                                                                                                                    Our patio is so warm right now it's bikini & white sangria time. Oh yeah, baby.

                                                                                                                                                                  2. mamachef RE: PHREDDY Apr 16, 2012 11:54 AM

                                                                                                                                                                    I need a comforting, couch-friendly dinner tonight since my big plan is to take up residence there with some magazines and food and not even come up for air. It's a good place to lick one's wounds. :) real or imaginary.

                                                                                                                                                                    Dinner tonight is some nice iron-rich chopped livah!! I've got the world's best, cooling in the fridge, and a loaf of cocktail rye to serve it with. I'm pretty sure I have some chicken stock in the freezer, in which case a fast chicken noodle or chicken rice soup is definitely in the works. If not, I have some boxed broth that with a few additions, will have to do. Tall cranberry/oj/seltzer over crushed ice, and a bag of mint creme Oreos (which by the way taste exactly like thin mints; just different composition and texture) with prolly a bag of m/w popcorn later, just for ballast, and that's another night's dinner, fini.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                      mariacarmen RE: mamachef Apr 16, 2012 01:22 PM

                                                                                                                                                                      oy, that sounds tasty!

                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        mamachef RE: mariacarmen Apr 16, 2012 01:43 PM

                                                                                                                                                                        Oy, from this you have no idea!! I'm kvelling!!

                                                                                                                                                                    2. Cherylptw RE: PHREDDY Apr 16, 2012 12:29 PM

                                                                                                                                                                      Recap of the last few days...Friday was hot roast beef subs with melted cheddar, onions, roasted cherry tomatoes and arugula with horseradish mustard. And fries...

                                                                                                                                                                      Saturday, we had pork chops that were browned then topped with canned tomato soup, bell peppers & onions and baked like my mom used to make. To go with were sweet potato hash and green peas.

                                                                                                                                                                      Yesterday, I spent part of the day weeding my garden then planting some seeds; since I was already out there and it was a great day whether wise, I decided to throw some meat on the grill. I'd taken some ribs and a half turkey out of the freezer a couple of days before to smoke for expected company but they cancelled last minute, so those went out to be cooked along with burgers, smoked sausages, Italian sausages, steak, pork chops, chicken legs and thick sliced bologna. Oh, and we grilled corn and I made a pot of potatoes & green beans simmered with chopped garlic and a 16 herb blend. Dessert was citrus pound cake. The bf's parents and a cousin came over but I still have a TON of meats leftover and we'll be finishing them off this week. I will not be cooking any meat this week unless we run out; I will however, be making sides.

                                                                                                                                                                      Tonight will be any of those meats with the remaining corn on the cob, a bit of sweet potato hash left from a few days ago and a mixed salad with red onion, tomatoes, cukes & bacon. Dessert will be more cake and/or ice cream

                                                                                                                                                                      1. BananaBirkLarsen RE: PHREDDY Apr 16, 2012 01:15 PM

                                                                                                                                                                        I decided on the breast of lamb for tonight. It's boned, butterflied and marinading in a lemon-garlic-olive oil mixture. I'm going to do the low and slow roulade thing and stuff it with roasted red peppers, roast garlic, onion, bread crumbs and sage. Maybe a thin layer of homemade tapenade under the stuffing, maybe not. I already quick-seared the largest of the bones and gave one to my chihuahua-dachshund mix. If her reaction is any indication, this is a tasty piece of lamb!

                                                                                                                                                                        If I make it to the store today, I'll take a look for new potatoes to be boiled and tossed with a bit of melted butter and salt. Otherwise, I'll steam some rice. Either way, I'll make a salad with Boston lettuce, strawberries, almonds and red onion. Mustard vinaigrette (which is sure to mingle with the potatoes on the plate as well).

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: BananaBirkLarsen
                                                                                                                                                                          L.Nightshade RE: BananaBirkLarsen Apr 16, 2012 03:42 PM

                                                                                                                                                                          We've got lamb on the menu for tonight also, grilled if the rain abates a bit. Yours sounds spectacular, tapenade or not.

                                                                                                                                                                          1. re: L.Nightshade
                                                                                                                                                                            BananaBirkLarsen RE: L.Nightshade Apr 16, 2012 06:38 PM

                                                                                                                                                                            I do love lamb (I went with the tapenade... we'll see how that turns out)! Good luck with the rain and the grill. I've had such a craving for summer foods recently and have been wishing I had a grill.

                                                                                                                                                                        2. ChristinaMason RE: PHREDDY Apr 16, 2012 02:14 PM

                                                                                                                                                                          Last week was non-stop bam. bam. bam. busy with almost no time to come up for air. Somehow I managed to cook for a friend who came into town on Thursday. We had liguafood's caponata, crostini, some ricotta mixed with roasted garlic, thyme, and parsley and drizzled with olive oil, proscuitto-wrapped cantaloupe, and home-marinated mushrooms. Then two kinds of pizza: margherita w/ pepperoni and white pizza (more of the ricotta spread, plus blue cheese crumbles, thinly sliced Bosc pear, a smidge of fresh mozz., and a scattering of date chunks). Spicy marinara on the side, and some lemony roasted asparagus for veg. Dark chocolate and strawberries for dessert. Cucumber soda, with gin for me (friend is a teetotaler).

                                                                                                                                                                          I didn't manage to cook all weekend, really, so tonight I'm going to try to get back on the pony. Picked up some lovely spicy radishes at the farmer's market yesterday, and I'm going to try them in Chow's saute with miso butter: http://www.chow.com/recipes/30327-pan...

                                                                                                                                                                          Baguette and some farmer's market cheeses on the side. Not sure if there will be a "main" at all, but I'm thinking about roasting some grape tomatoes that have seen better days to make a kind of "relish" for the cheese.

                                                                                                                                                                          11 Replies
                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                            L.Nightshade RE: ChristinaMason Apr 16, 2012 03:44 PM

                                                                                                                                                                            I love every aspect of you dinner for your friend. What a wonderful parade of flavors.

                                                                                                                                                                            1. re: L.Nightshade
                                                                                                                                                                              ChristinaMason RE: L.Nightshade Apr 16, 2012 06:09 PM

                                                                                                                                                                              Thank you. I'm all about tapas/mezze/antipasti lately! Tonight was a huge parade of leftovers, from dukaah on out.

                                                                                                                                                                              DH made some shrimp in sherry-butter sauce to go with, which were tasty.

                                                                                                                                                                            2. re: ChristinaMason
                                                                                                                                                                              linguafood RE: ChristinaMason Apr 16, 2012 03:53 PM

                                                                                                                                                                              That sounds absolutely delicious, the caponata in particular hahahaha.

                                                                                                                                                                              I'd love to hear how the radishes turn out. I've never done anything with them besides slice for salads / just eat as is with a bit of salt.

                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                ChristinaMason RE: linguafood Apr 16, 2012 06:07 PM

                                                                                                                                                                                The radishes were good! I only used about half the compound butter for a BIG bunch of radishes. I think it could use more of the togarashi, and since I used white miso, mine was a bit milder. Admitted salt fiend here.

                                                                                                                                                                                I'm gonna use the leftover butter on salmon steaks. We'll see if DH can stand 'em that way. He claims to "like salmon that's fresh and not disgusting." Whatever that means. Canned is out, for sure.

                                                                                                                                                                                The caponata is even better today, I swear.

                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                Frizzle RE: ChristinaMason Apr 16, 2012 04:30 PM

                                                                                                                                                                                That meal you made your friend sounds amazing. Lucky person!

                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                  ChristinaMason RE: Frizzle Apr 16, 2012 06:08 PM

                                                                                                                                                                                  Thanks so much! She dug it, which is what matters ;)

                                                                                                                                                                                2. re: ChristinaMason
                                                                                                                                                                                  JungMann RE: ChristinaMason Apr 16, 2012 07:32 PM

                                                                                                                                                                                  How do you eat the ricotta spread you made? I only use ricotta on rare occasions, so I'm looking for a good way to use up the quarter pound I have left over from making spinach pie for Easter.

                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                    ChristinaMason RE: JungMann Apr 16, 2012 08:52 PM

                                                                                                                                                                                    It was literally a couple Tbsp. of ricotta mixed with 1 or 2 cloves of roasted garlic, salt, pepper, fresh chopped parsley, some thyme, and topped with aleppo and olive oil. Easy peasy.

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      JungMann RE: ChristinaMason Apr 17, 2012 06:13 PM

                                                                                                                                                                                      So you just eat it on bread? I just checked on my ricotta and it is well past its prime, but I'm sure I'll have an opportunity to use up leftovers soon.

                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                        ChristinaMason RE: JungMann Apr 17, 2012 07:01 PM

                                                                                                                                                                                        Yep. It was really good on some toasted baguette topped with caponata. I keep adding more ricotta and herbs to the original batch, and today I used the last of it in an egg-white omelette w/ (leftover) roasted asparagus. Really, don't over-think it. :)

                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                          JungMann RE: ChristinaMason Apr 18, 2012 06:50 AM

                                                                                                                                                                                          I guess it's just an ingredient I'm unfamiliar with outside of using it to make something creamy. I have a half dozen uses for shrimp paste but no idea what to do with ricotta!

                                                                                                                                                                                3. steve h. RE: PHREDDY Apr 16, 2012 03:20 PM

                                                                                                                                                                                  Prosciutto and some cheese for starts, white bean and chorizo soup for the main. Leftover strawberries/whipped cream/biscuits to polish things off. House red for me, house white for Deb. Yanks may be on the screen unless they stink up the joint.

                                                                                                                                                                                  5 Replies
                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                    steve h. RE: steve h. Apr 16, 2012 05:42 PM

                                                                                                                                                                                    It was a nice meal. The soup was very good. Strawberries, too.

                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                      ChristinaMason RE: steve h. Apr 16, 2012 06:09 PM

                                                                                                                                                                                      ooh la la! gimme.

                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                        mariacarmen RE: steve h. Apr 16, 2012 06:10 PM

                                                                                                                                                                                        yum, that soup looks scrumptious! i've got some really sweet fat juicy strawberries waiting for me at home (sadly, not local yet - Chilean. I could not resist them.)

                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                          onceadaylily RE: steve h. Apr 16, 2012 07:48 PM

                                                                                                                                                                                          That strawberry biscuit looks delicious. It's one of my favorite desserts (especially with a few splashes of milk or cream on the biscuit). I was just thinking about them yesterday.

                                                                                                                                                                                        2. re: steve h.
                                                                                                                                                                                          LindaWhit RE: steve h. Apr 16, 2012 07:18 PM

                                                                                                                                                                                          That sounds like a wonderful meal, Steve!

                                                                                                                                                                                        3. mariacarmen RE: PHREDDY Apr 16, 2012 03:56 PM

                                                                                                                                                                                          at the oldster's yesterday i made him very thinly sliced very tender ribeye steak that i napped with a braunschweiger gravy (just added a bit of the liverwurst to a gravy i made to help with his iron intake) and sauteed onions. it tasted good to me, which immediately made me go "he's not going to like this!" so i scraped it off and served him just the steak sliced up, with mashed broccoli. his first question: "isn't there any gravy for the meat?" Grrr! so i quickly made a little more gravy, and poured it over. he then said he couldn't chew the meat and was having a hard time swallowing it too. The dog got the iron-filled ribeye and I fried him an egg, which he ate with a ton of jellied cranberry sauce (yes, the kind from a can with the ridges. he loves that stuff - says it makes things easier to chew.)

                                                                                                                                                                                          in the meantime i had the rest of the ribeye in the fridge with sliced up garlic and rosemary. i then sauteed halved brussels sprouts with some thinly sliced onions and red walnuts (which i just discovered - they are pretty but essentially taste the same.) added some balsamic vinegar and a little brown sugar. got home too late from the oldster's to finish prepping/cooking for the BF and I so he went across the street and got us a sub-par Reuben and fries. He made a salad to go with to offset the fried goodies, but then added deep fried mushrooms he'd bought on a whim to the salad!

                                                                                                                                                                                          so steak and brussel sprouts and some jasmine rice are WFD tonight. a considerably lighter meal than i've had in days, as i've been chowing out way too much of late.

                                                                                                                                                                                          6 Replies
                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            steve h. RE: mariacarmen Apr 16, 2012 03:58 PM

                                                                                                                                                                                            that's not a light meal. well done.

                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                              mariacarmen RE: steve h. Apr 16, 2012 04:27 PM

                                                                                                                                                                                              it is compared to the mega meals i've had since Thurs. night! and the steak is a single ribeye i had the butcher slice thinly (it was going to be for my dad, for successive meals, but we see how that went) and two slices went to the dog. so we're splitting 6/8 of a steak.

                                                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                                                              L.Nightshade RE: mariacarmen Apr 16, 2012 04:01 PM

                                                                                                                                                                                              Wow, you are dealing with a number of issues - bland taste, difficulty chewing, difficulty swallowing - it must be difficult, for both of you. You're so sweet to keep remaking dinner until it suited him.
                                                                                                                                                                                              Enjoy your "light" dinner!

                                                                                                                                                                                              1. re: L.Nightshade
                                                                                                                                                                                                mariacarmen RE: L.Nightshade Apr 16, 2012 04:28 PM

                                                                                                                                                                                                thanks, LN!

                                                                                                                                                                                                1. re: L.Nightshade
                                                                                                                                                                                                  ChristinaMason RE: L.Nightshade Apr 16, 2012 06:15 PM

                                                                                                                                                                                                  <You're so sweet to keep remaking dinner until it suited him.>

                                                                                                                                                                                                  Totally. Lucky dude.

                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                    mariacarmen RE: ChristinaMason Apr 17, 2012 01:08 AM

                                                                                                                                                                                                    you guys are nice. but really, what was i gonna do "go to bed hungry!" believe me, before the diagnosis, that was often the instinct! (never acted upon.)

                                                                                                                                                                                              2. n
                                                                                                                                                                                                Nappos5 RE: PHREDDY Apr 16, 2012 04:26 PM

                                                                                                                                                                                                After stuffing myself on the holiday dinner and then doing the Ham-Potaoes Au-gratin leftovers, I'm dealing with the need to start losing some weight and with unusually hot weather, we've had two summer favorites this past week. One day we had a variation of Cape Cod Chicken salad (Cut-up baked chicken, chopped celery, dehydrated cranberries halved and fresh grapes halved, I stir them to get the juices mixing then add just a little Mayo made with olive oil to moisten) Then tonight we had Tuna Salad: Tuna, chopped onion, spanish olives cut in half and just a little Mayo w/ olive oil and dash of mustard, served on a cut bloomin tomato. They were delicious!

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Nappos5
                                                                                                                                                                                                  ChristinaMason RE: Nappos5 Apr 16, 2012 06:15 PM

                                                                                                                                                                                                  Nice! Those salads sound delicious. Welcome to WFD!

                                                                                                                                                                                                2. m
                                                                                                                                                                                                  megjp RE: PHREDDY Apr 16, 2012 06:14 PM

                                                                                                                                                                                                  Tonight I had a friend over -- we were supposed to make dinner this weekend but she had to cancel -- so it was a little more workaday than feast-like. Still, an excuse to haul up the gate-leg on the new table! :)

                                                                                                                                                                                                  We reheated the last of the red posole I made late last week, and she roasted some halved Brussels sprouts with lots of salt. Lime sprinkled over both to serve, natch.

                                                                                                                                                                                                  She brought over some leftover corn tortillas that I crisped up, and we cut avocado into and splashed hot sauce on the posole with the crispy tortillas as utensils.

                                                                                                                                                                                                  For dessert, I made coconut-lime rice pudding -- brilliant. She left me the tortillas and the fresh oregano I forgot to fry up; I gave her some of the minestrone I made yesterday. I do so enjoy having foodie friends.. and I'm finding myself enjoying the fact that no one will care if I don't do dishes until tomorrow.

                                                                                                                                                                                                  1. Chocolatechipkt RE: PHREDDY Apr 16, 2012 07:11 PM

                                                                                                                                                                                                    It hit 90 here today ... too early for that, IMO. Still, it was a good excuse to cook out, so I grilled flank steak (that had marinating in salt, pepper, ancho chili, garlic, oregano, cilantro, and paprika), as well as tofu for the vegetarians and zucchini for all of us. Served it with bell peppers, avocado, and cilantro rice.

                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                                      riversuzyq RE: Chocolatechipkt Apr 16, 2012 08:45 PM

                                                                                                                                                                                                      Where are you where it was 90? I'm in AZ...it's getting hot here too!

                                                                                                                                                                                                      1. re: riversuzyq
                                                                                                                                                                                                        JerryMe RE: riversuzyq Apr 16, 2012 09:02 PM

                                                                                                                                                                                                        Yep - in AZ too. Had leftover vegetarian tacos w/ leftover strawberry rhubarb pie. Not too hot to actually cook yet but too tired to make the effort. Pie was made on Saturday when we had that wicked cold wind blow through.

                                                                                                                                                                                                        1. re: riversuzyq
                                                                                                                                                                                                          Chocolatechipkt RE: riversuzyq Apr 17, 2012 05:46 AM

                                                                                                                                                                                                          DC-MD ... luckily it was just a couple of days of high temps (for now!). Today is supposed to be mid-70s.

                                                                                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                                                                                            ChristinaMason RE: Chocolatechipkt Apr 17, 2012 05:55 AM

                                                                                                                                                                                                            <DC-MD >

                                                                                                                                                                                                            I'm here, too (NE DC). It's nice, but I'm never quite sure what to cook with the weather being so warm but the produce not quite there yet!

                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                              Chocolatechipkt RE: ChristinaMason Apr 17, 2012 07:57 AM

                                                                                                                                                                                                              ... thus the informal collection of vegetables we had last night! LOL

                                                                                                                                                                                                              (are you watching the space shuttle? :) )

                                                                                                                                                                                                              1. re: Chocolatechipkt
                                                                                                                                                                                                                ChristinaMason RE: Chocolatechipkt Apr 17, 2012 08:28 AM

                                                                                                                                                                                                                I missed it, but all my facebook friends captured it for me ;)

                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                  Chocolatechipkt RE: ChristinaMason Apr 17, 2012 08:31 AM

                                                                                                                                                                                                                  LOL, mine too!

                                                                                                                                                                                                      2. r
                                                                                                                                                                                                        riversuzyq RE: PHREDDY Apr 16, 2012 08:41 PM

                                                                                                                                                                                                        Monday dinner with my baby was a beautiful roast chicken (whole roasters on sale for .75 lb. at Fresh 'n Easy), stuffed with onion and garlic and rubbed with olive oil, knorr chicken and garlic salt and pepper, lovely big baked potatoes with chopped scallions, butter and greek yogurt, and yummy side of brussels sprouts carmelized in coconut oil. So homey and satisfying.....no complaints from hubby.

                                                                                                                                                                                                        1. h
                                                                                                                                                                                                          Harters RE: PHREDDY Apr 17, 2012 07:21 AM

                                                                                                                                                                                                          I had lunch out today. I do some voluntary work at the local hospital Tuesday mornings and was then going into town to do some research at the library (yes, it's a tough old life being retired). So the plan was to have lunch at the hospital as volunteers get staff discount on meals so it was going to be cheap. But, when I got there, it also looked vile. So, I went into town and had lunch at the all you can stuff inside you Indian buffet which was marginally less vile than either the hospital cafe or the all you can stuff inside you Chinese buffet that's opposite. 'Tis, frankly, piss poor that the best our town centre can offer are two buffets (and it is not that it is a particularly small town - the borough has a population in excess of 300,000). Needles to say, I have over-eaten.

                                                                                                                                                                                                          So, dinner may be later in the evening than usual.

                                                                                                                                                                                                          But it will still be a squash, halloumi & chilli omelette. Diced butternut gets fried till its soft. Halloumi also gets some time in the pan. As does garlic & chilli. Everything gets a stir round, a little cider vinegar goes in and chopped mint. Then eggs. It's finished off under the grill like you would with a frittata. Salad leaves to accompany.

                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                            mariacarmen RE: Harters Apr 17, 2012 09:17 AM

                                                                                                                                                                                                            did you just make up that combination? i would never have thought of it, yet it sounds wonderful.

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              Harters RE: mariacarmen Apr 17, 2012 09:46 AM

                                                                                                                                                                                                              Magazine recipe, MC.

                                                                                                                                                                                                              We are usually divided on the subject of halloumi. I like it; herself isnt that keen. I suspect the whole thing will divide us as she's not the biggest fan of omelettes either.

                                                                                                                                                                                                              Still. you gotta try new stuff. Otherwise, in the words of Shirley Valentine "It's Tuesday so it's chips and egg".

                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                Berheenia RE: Harters Apr 17, 2012 10:06 AM

                                                                                                                                                                                                                Make I ask what in the heck is halloumi? Never heard of it!

                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                  Harters RE: Berheenia Apr 17, 2012 10:41 AM

                                                                                                                                                                                                                  Cypriot cheese. Usually made with a mix of goat and sheep milk.

                                                                                                                                                                                                                  Peculiar stuff as it holds its shape when its fried (and it's usually served fried rather than in it's uncooked state). In Cyprus, you're most likely to coem across it in a meze when it's served alongside fried lountza (a smoked pork loin).

                                                                                                                                                                                                                  Easily available in supermarkets here in the UK.

                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                    mariacarmen RE: Berheenia Apr 17, 2012 11:24 AM

                                                                                                                                                                                                                    it's salty with a slightly chewy texture when fried - very delicious stuff. we get it here in CA too.

                                                                                                                                                                                                              2. re: Harters
                                                                                                                                                                                                                PHREDDY RE: Harters Apr 18, 2012 01:43 PM

                                                                                                                                                                                                                Having lived in you area for a year ( several years ago)..and reading your posts....I am sure you will rise above this rubbish buffet food....if that food is only to get by for the day...or socailly...then so be it...it is sometimes nice to go with the flo to appreciate a real meal when we can control it!

                                                                                                                                                                                                                1. re: PHREDDY
                                                                                                                                                                                                                  Harters RE: PHREDDY Apr 18, 2012 03:20 PM

                                                                                                                                                                                                                  You lived in my area, Phreddy? Whereabouts in the region was that? Was it work or something that brought you there? Just curious :-)

                                                                                                                                                                                                              3. mariacarmen RE: PHREDDY Apr 17, 2012 07:56 AM

                                                                                                                                                                                                                dinner last night was quite meh. steak slices were a tad dry (poor ribeye!), the rosemary i used from the oldster's cupboard may have been too old, as it tasted musty, and the reheated sprouts and walnuts had wilted and gone a bit bitter from their night in the fridge. the jasmine rice was the only thing that tasted good. we both splashed on some dark soy over everything and made do.

                                                                                                                                                                                                                tonight: dunno. at the oldster's.

                                                                                                                                                                                                                1. Berheenia RE: PHREDDY Apr 17, 2012 10:14 AM

                                                                                                                                                                                                                  WFD is IHNI (love this abbreviation stuff) and we are pasta'd out. It's still extremely uncomfortable at 80 and humid and of course no one is ready for this weather in mid-April. Last night I fudged some chicken enchiladas and frozen corn but was too pooped to make extra. Hope to get some inspiration here.- maybe the answer is halloumi when some tells me what it is.

                                                                                                                                                                                                                  1. onceadaylily RE: PHREDDY Apr 17, 2012 10:40 AM

                                                                                                                                                                                                                    I'm trying to quit smoking again (gosh, is it that time of year already?), and might just wind up having Reese's peanut butter eggs, cheesy Pringles, and spicy rice crackers for dinner. If I can keep myself on an even keel, then it will be pasta.

                                                                                                                                                                                                                    And I can see that I'm not the only one who thought the brussels sprouts looked pretty good at the market this week. Pasta tonight: Campanelle tossed with roasted brussels sprouts, sauteed tomatoes and shallots with a little aleppo pepper, artichoke hearts, sundried tomatoes, basil, and parmesan. I might work a little splash of cream in there somewhere. And there may be some type of bread to go with this, if I can manage to get motivated, and less like I want to smash something whenever I move, or breathe.

                                                                                                                                                                                                                    17 Replies
                                                                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                                                                      mariacarmen RE: onceadaylily Apr 17, 2012 11:27 AM

                                                                                                                                                                                                                      maybe you should have really smokey dishes to ease you over the cravings.... smokey paprika, chipotle, smoked gouda..... sorry it's going so roughly for you!

                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                        JungMann RE: onceadaylily Apr 17, 2012 11:44 AM

                                                                                                                                                                                                                        I think a little splash of indulgence here and there helps take the edge off. Cream for you, gin for me.

                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                          mariacarmen RE: JungMann Apr 17, 2012 01:14 PM

                                                                                                                                                                                                                          I am pretty sure gin has already made an appearance....

                                                                                                                                                                                                                          although, a drink always makes me want to light up.

                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                            linguafood RE: mariacarmen Apr 17, 2012 02:48 PM

                                                                                                                                                                                                                            yes, booze continues to be my downfall more often than not these days, in my otherwise tobacco-free life.

                                                                                                                                                                                                                        2. re: onceadaylily
                                                                                                                                                                                                                          Berheenia RE: onceadaylily Apr 17, 2012 12:00 PM

                                                                                                                                                                                                                          Bacon helps - lots of it!

                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                            mariacarmen RE: Berheenia Apr 17, 2012 01:15 PM

                                                                                                                                                                                                                            poor oadl doesn't indulge in meat anymore....

                                                                                                                                                                                                                          2. re: onceadaylily
                                                                                                                                                                                                                            nomadchowwoman RE: onceadaylily Apr 17, 2012 12:53 PM

                                                                                                                                                                                                                            Good luck, oadl. DH just celebrated a year off the cigs--and he had tried many times before. I know it is tough. I agree that you should indulge yourself in other ways. Cream is always good.

                                                                                                                                                                                                                            1. re: onceadaylily
                                                                                                                                                                                                                              Harters RE: onceadaylily Apr 17, 2012 02:12 PM

                                                                                                                                                                                                                              Good luck, oadl. Every day it'll get easier. Maybe not by much but by some.

                                                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                                                roxlet RE: onceadaylily Apr 17, 2012 02:12 PM

                                                                                                                                                                                                                                Congratulations, and good for you. You will be surprised and delighted at how much your sense of smell and taste improve. They are very dulled by smoking. And you'll be surprised, once you're a non-smoker for a while, that people who smoke reek of tobacco. I can smell them in a supermarket from the other end of the aisle. Perfume doesn't help either, and I really never knew this when I was a smoker.

                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                  LindaWhit RE: roxlet Apr 17, 2012 06:43 PM

                                                                                                                                                                                                                                  Ditto the smelling smokers once you've stopped smoking. I can tell when the ladies from the insurance company a few floors up have just been on their break when I step into the freight elevator at work to go down to the mailboxes....it reeks in there!

                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    Rella RE: LindaWhit Apr 18, 2012 04:23 AM

                                                                                                                                                                                                                                    Yesterday at Lowe's OUTSIDE a smoker spent an inordinate amount of time fingering and observing the tomato plants right beside the herb plants I was buying. I was in awe for some reason.

                                                                                                                                                                                                                                    Later inside the greenhouse, this guy was fingering all the tomato plants again. Poor plants. I wonder how his tobacco plants -- oops, I mean "tomato plants" fare in his own garden -- no doubt better than mine :-))

                                                                                                                                                                                                                                2. re: onceadaylily
                                                                                                                                                                                                                                  linguafood RE: onceadaylily Apr 17, 2012 02:47 PM

                                                                                                                                                                                                                                  I've only recently discovered campanelle, and they immediately got a spot in my top 5 pasta shapes. That is some good sounding pasta.

                                                                                                                                                                                                                                  Quitting gets easier each time, trust me '-)

                                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                                    steve h. RE: onceadaylily Apr 17, 2012 04:13 PM

                                                                                                                                                                                                                                    Howdy onceadaylily,
                                                                                                                                                                                                                                    I quit smoking about 18 years ago: I was a three-pack-a-day addict in a high-stress job and something had to give. Long short, you can make it but it's going to be tough. There is no "quickie nirvana" so suck it up and hang in there. I'll be rooting for you.

                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                      onceadaylily RE: steve h. Apr 17, 2012 04:48 PM

                                                                                                                                                                                                                                      Thanks, all of you. Hearing the encouragement and the 'I did it' means quite a lot. I've actually been trying to quit since Friday, but . . . am not very good at it.

                                                                                                                                                                                                                                      Steve, I'm pretty sure I need you to everyday at, let's say, two in the afternoon, say "SUCK IT UP!" Two o'clock, my breaking point. Despite the bag of spicy rice crackers, the Greek yogurt with honey, and the two sticks of gum.

                                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                                        linguafood RE: onceadaylily Apr 17, 2012 05:48 PM

                                                                                                                                                                                                                                        OK, this is probably ancient news to you, but Alan Carr's book "The Easy Way to Quit Smoking" helped a number of my friends quit. My mom was a pack a day smoker, always at least trying to cut down... but it never lasted. She read that book in the summer of '97 and has never looked back (she's also become one of them EX Smokers... the bad ones '-)

                                                                                                                                                                                                                                        I quit with it, too, for 2 years.

                                                                                                                                                                                                                                        1. re: onceadaylily
                                                                                                                                                                                                                                          steve h. RE: onceadaylily Apr 17, 2012 06:08 PM

                                                                                                                                                                                                                                          Make it happen.
                                                                                                                                                                                                                                          For the record, quitting was the hardest thing I've done in my life (I've been around). I still have anxiety dreams, my sense of smell has improved some, my sense of taste is marginally better, I've gained weight.
                                                                                                                                                                                                                                          Smoking is insidious. Fight back, fight back hard. Don't let it rule your life and rob your purse. Quitting is intrinsically good.

                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                            LindaWhit RE: onceadaylily Apr 17, 2012 06:49 PM

                                                                                                                                                                                                                                            Hang in there, oadl - you CAN do it! I quit back in 1979...I wasn't a heavy smoker, but at least 1/2 to 3/4 a pack a day (and upwards of a pack and a half if I went out drinking with friends). The toughest time was the first 3 months - and my stepfather and one of my stepbrothers still smoked in the house. But the revelation when you get to that point where you realize you really don't want a cigarette is the BEST.

                                                                                                                                                                                                                                      2. ChristinaMason RE: PHREDDY Apr 17, 2012 02:15 PM

                                                                                                                                                                                                                                        Tax returns demanding my full attention tonight, and I'm exhausted to boot. I've pulled a chicken and pasta alfredo dish out of the freezer, which I saved for just this kind of can't-even-think-about-cooking emergency. So I guess we'll have that, along with whatever veg. I can rustle up. I'm in L. NIghtshade-mode of trying to make as many meals as possible without going to the store again. Have been spending too much at the store lately, anyway!

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                          ChristinaMason RE: ChristinaMason Apr 17, 2012 04:56 PM

                                                                                                                                                                                                                                          and the crisper says: rainbow chard!

                                                                                                                                                                                                                                        2. mamachef RE: PHREDDY Apr 17, 2012 02:23 PM

                                                                                                                                                                                                                                          Company is coming in the form of #2 son and his girlfriend, so dinner must needs be just a leetle fancier than the usual fare. I got a huge CSA box today, starring: Carrots galore, and I want to use them fast while they're still sweet and snappy and crispy. I"m going to cook the carrots down in orange juice with cardamom,ginger, cumin, cinnamon and cloves - the oj creates a glaze right about the time the carrots are done. I have couscous in the house that I'm going to cook in chicken stock with sweated onions, raisins and sliced almonds, and I'm going to roast a chicken stuffed with lemons and garlic, rubbed down with olive oil, salt and pepper and various and sundry herbs: when the bird is done, I'll mash the garlic into the lemon juice and stir that into the pan juices for a simple pan gravy. Doing dessert at home feels like too much, so I picked up a tray of baklava, which I swear to god is going to last at least a week, and I'll serve it up with a vanilla-bean ice cream and dulce de leche if they want.

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: mamachef
                                                                                                                                                                                                                                            goodhealthgourmet RE: mamachef Apr 17, 2012 02:58 PM

                                                                                                                                                                                                                                            ah, the rediscovered joys of being in one's own kitchen after making do in a hotel room for a week! glad you're settling back in. that's some spread you're cooking up - i suspect that after a meal like that everyone might be sufficiently sated to make do with straight baklava sans ice cream for dessert ;)

                                                                                                                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                                                                                                                              mamachef RE: goodhealthgourmet Apr 17, 2012 03:01 PM

                                                                                                                                                                                                                                              You just might be right - I certainly hope so! But if not, it's always there.

                                                                                                                                                                                                                                            2. re: mamachef
                                                                                                                                                                                                                                              Frizzle RE: mamachef Apr 17, 2012 04:29 PM

                                                                                                                                                                                                                                              Your dinner plans sound delicious. Lucky #2 son and girlfriend.

                                                                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                                                                LindaWhit RE: mamachef Apr 17, 2012 06:52 PM

                                                                                                                                                                                                                                                Sounds like a great dinner!

                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                  mariacarmen RE: mamachef Apr 17, 2012 08:52 PM

                                                                                                                                                                                                                                                  mmmmmama chef that suonds delish.... girlfriend's gonna be intimidated, she'll think she can never can compete with #2 son's mama!

                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                    nomadchowwoman RE: mariacarmen Apr 18, 2012 10:29 AM

                                                                                                                                                                                                                                                    Or she might say, I wanna be in this family!

                                                                                                                                                                                                                                                2. roxlet RE: PHREDDY Apr 17, 2012 02:24 PM

                                                                                                                                                                                                                                                  I have been assuaging my disappointment in a friend who, it turned out, had been playing me, by getting busy in the kitchen. Everybody here is on a different schedule it seems, and eating at all different times. Plus, I need to pick my son up at about six PM, and not home until after seven, and home with a ravenous teenager who wants to eat NOW. Tonight. I am making a quick and dirty bolognese sauce with the addition of mushrooms. I will probably add a little cream, and serve it with a salad of sliced tomatoes, avocados and arugula. My husband's addiction to the Restaurant Depot has left me with vast quantities of arugula, to say northing of frisée. I'm leaving the frisée to him, and later this week I may ask him to make agsin the delicious frisée and asparagus salad with a warm vinaigrette and a fried egg on top that he made on Sunday. Last night was a lemony arugula salad with seared Tri tip on top. We have my son's coach visiting from Egypt again with the further challenge of no pork.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                    LindaWhit RE: roxlet Apr 17, 2012 06:55 PM

                                                                                                                                                                                                                                                    I'm sorry for the fact that your friend was playing you, roxlet. :-( BTDT, and it's never fun. Your dinner sounds wonderful, as does your husband's salad with the fried egg on top!

                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                      nomadchowwoman RE: roxlet Apr 18, 2012 10:34 AM

                                                                                                                                                                                                                                                      That sounds like all kinds of comfort food, roxlet.
                                                                                                                                                                                                                                                      And we know you're a pro at working around the no pork.
                                                                                                                                                                                                                                                      That friend is not worthy (and very foolish--the meals that person will miss!).

                                                                                                                                                                                                                                                    2. linguafood RE: PHREDDY Apr 17, 2012 02:52 PM

                                                                                                                                                                                                                                                      After a weekend worthy of being turned into a Lifetime movie (not in good way, but when are those ever '-), I am rather exhausted. Last night's conversations and thoughts kept me up well past 5 am, but unfortunately, I had to get up 5 hours later. So, umm, ugh.

                                                                                                                                                                                                                                                      WFD tonight? Chicken thighs with fines herbs butter massaged under their icky skins, then pan-roasted skin down and finished in the oven.

                                                                                                                                                                                                                                                      Also roasting in the oven as sides will be duck fat potatoes & oyster mushrooms, as well as some asparagus tossed with just some olive oil and oregano, and later drizzled with some gooey balsamic.

                                                                                                                                                                                                                                                      My sweetie is off for a drink later, and I may just pass out on the couch after dinner.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                        roxlet RE: linguafood Apr 17, 2012 02:58 PM

                                                                                                                                                                                                                                                        That sounds like a good idea, and I completely get the drama thing :)

                                                                                                                                                                                                                                                      2. steve h. RE: PHREDDY Apr 17, 2012 04:05 PM

                                                                                                                                                                                                                                                        A Marseille-style shrimp stew is on tonight's menu.
                                                                                                                                                                                                                                                        I purchased the wild (and crazy?) free-range shrimp from a reliable source this morning. The recipe is courtesy of Food & Wine and well worth "googling". There will be a garlicky rouille on toasts for dipping in the stew. As recommended by Melissa Clark, there will be a quality French rosé to wash things down. We've had this dish before and it's a keeper. Later, the remaining strawberries and cream will grace the home-made biscuits. Yanks will be on the plasma unless they stink up the joint (again). Deb is doing most of the work, I'll be on KP.

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                          Frizzle RE: steve h. Apr 17, 2012 04:43 PM

                                                                                                                                                                                                                                                          Sounds delicious. I wish my partner would eat seafood, I get so jealous reading about meals like this.

                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                            BananaBirkLarsen RE: Frizzle Apr 17, 2012 06:14 PM

                                                                                                                                                                                                                                                            We once started a WFD support group for people whose partners will not eat seafood. There are a lot of us. We feel your pain.

                                                                                                                                                                                                                                                            By which I mean, Steve, your stew sounds delicious.

                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                              mariacarmen RE: BananaBirkLarsen Apr 17, 2012 08:40 PM

                                                                                                                                                                                                                                                              absolutely Frizzle, you are not alone. Many of us are fish-less.

                                                                                                                                                                                                                                                            2. re: Frizzle
                                                                                                                                                                                                                                                              steve h. RE: Frizzle Apr 17, 2012 06:15 PM

                                                                                                                                                                                                                                                              It's a simple recipe that benefits from top-quality ingredients. Indulge yourself the next time your partner is on the road. ;-)

                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                Frizzle RE: steve h. Apr 17, 2012 08:56 PM

                                                                                                                                                                                                                                                                That's a great idea Steve - next work trip he does I'll google the recipe.
                                                                                                                                                                                                                                                                I love the idea of the support group. I live within walking distance of the Sydney fish markets, it's just cruel and unusual punishment.

                                                                                                                                                                                                                                                          2. m
                                                                                                                                                                                                                                                            megjp RE: PHREDDY Apr 17, 2012 04:15 PM

                                                                                                                                                                                                                                                            Half-container usin' time: a mushroom-baby spinach curry with coconut milk, which knocks out three leftovers, four if I garnish with pistachios, and served with rice -- not a leftover but an indulgence, as it's white basmati and I can't remember the last time I ate white rice.

                                                                                                                                                                                                                                                            I'll have more for dessert though, with a lovely leftover ramekin of the coconut-lime rice pudding I made last night.

                                                                                                                                                                                                                                                            1. f
                                                                                                                                                                                                                                                              Frizzle RE: PHREDDY Apr 17, 2012 04:42 PM

                                                                                                                                                                                                                                                              Last night was chicken breast cooked 'cheap version' sous vide and skin crisped in a pan served with the sauce from the epicurious recipe for tuna with a ginger, shiitake sauce. Broccoli and snow peas accompanied - just tossed in a hot pan with the smallest amount of oil for long enough to take the raw edge off but keep them crispy.
                                                                                                                                                                                                                                                              I can see why the epicurious recipe has so many reviews, the sauce is incredible. Ginger, lime, shrooms, coriander - and a cup and a half of cream. It's the type of dish you only want to have about once a year. Recipe here: http://m.epicurious.com/recipes/food/...

                                                                                                                                                                                                                                                              Tonight I feel in need of something a little lighter. We have some beautiful Japanese pumpkin that I'll cube and roast, that will be tossed into a bowl of baby spinach leaves with leftover shredded chicken, maybe some nuts added and a shallot and verjuice dressing.

                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                linguafood RE: Frizzle Apr 17, 2012 05:49 PM

                                                                                                                                                                                                                                                                Wow, that sauce does sound really interesting! As crispy as my thighs turned out tonight, some of that sauce would've been the cherry on top.

                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                  Frizzle RE: linguafood Apr 17, 2012 06:35 PM

                                                                                                                                                                                                                                                                  I think that sauce would be good on everything :) I hope you are about to pass out on the couch.

                                                                                                                                                                                                                                                                2. re: Frizzle
                                                                                                                                                                                                                                                                  nomadchowwoman RE: Frizzle Apr 18, 2012 10:40 AM

                                                                                                                                                                                                                                                                  Just bookmarked that one. Thanks, Frizzle.

                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                    gingershelley RE: Frizzle Apr 18, 2012 11:59 AM

                                                                                                                                                                                                                                                                    Wow, Frizzle, that does sound delish and decadent... I think the Frenchman would like that one; he is back tomorrow from Dublin, and perhaps the original with the Tuna would be the trick!

                                                                                                                                                                                                                                                                    He always complains of eating badly there, no matter how many resto's I find for him to try. He never gets out of the Microsoft offices until too late, and eats bad overcooked steak and crap wine at a pub down the road from the equally crap efficiency apt. they put him in when there. Sigh.

                                                                                                                                                                                                                                                                    The Pumpkin sounds wonderful too!

                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                      Frizzle RE: gingershelley Apr 18, 2012 02:36 PM

                                                                                                                                                                                                                                                                      Tuna would be wonderful I think. My man is a no seafood type so I had to come up with an alternative. Do let me know if you do it for him with tuna.

                                                                                                                                                                                                                                                                  2. Chocolatechipkt RE: PHREDDY Apr 17, 2012 06:12 PM

                                                                                                                                                                                                                                                                    BBQ chicken thighs (TJ's sauce with honey, ginger, and smoked paprika added), cilantro potatoes, and some lovely green beans.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                                                                                                      LindaWhit RE: Chocolatechipkt Apr 17, 2012 07:03 PM

                                                                                                                                                                                                                                                                      I'm liking the adds to the BBQ sauce!

                                                                                                                                                                                                                                                                    2. e
                                                                                                                                                                                                                                                                      escondido123 RE: PHREDDY Apr 17, 2012 09:30 PM

                                                                                                                                                                                                                                                                      So I tried the raw shaved salad I recently saw on French Food at Home--everything from the Farmers' Market: asparagus, kohlrabi, fennel, yellow beet--sliced paper thin on mandolin though the asparagus and fennel came down to a sharp knife. Dressing of mint, blood orange and olive oil. I liked it well enough and though my husband said it just tasted "like grass" he ate his half. Will take what is left of those guys unsliced and make into a root vegetable hash with the addition of onion and potato--hopefully the browning and softness will make it more appealing.

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: escondido123
                                                                                                                                                                                                                                                                        ChristinaMason RE: escondido123 Apr 18, 2012 04:53 AM

                                                                                                                                                                                                                                                                        that's a nice-sounding salad. too bad your hubs felt like he was eating the lawn.

                                                                                                                                                                                                                                                                        1. re: escondido123
                                                                                                                                                                                                                                                                          mariacarmen RE: escondido123 Apr 18, 2012 09:52 AM

                                                                                                                                                                                                                                                                          it does sound wonderful, especially your dressing. maybe the trick is to just blanch the woodier veggies first... i just had a salad at a restaurant last week with very thinly shaved blanched purple asparagus, and it was delicious.

                                                                                                                                                                                                                                                                        2. L.Nightshade RE: PHREDDY Apr 17, 2012 09:49 PM

                                                                                                                                                                                                                                                                          OK, so I just can't keep up with all of your meals. Too much work and miscellaneous stressors here; even when I cook, I lag on words and pics.

                                                                                                                                                                                                                                                                          Last night we had lamb, cut from a Trader Joe's leg, marinated in many flavors, and grilled. Topped off with mint pesto, a Batali recipe. We were a bit disappointed in the quality of lamb, and I recalled thinking the same thing the last time I made lamb. I searched the COTM records, and sure enough, I had made a dish with TJ's lamb, and found the meat disappointing. That was exactly one year ago to the day. If we're only going to have it once a year, we've got to find some better lamb. The treatment was nice, however. Side salad was from April's COTM: a salad of shaved fennel and radicchio, dressed with lemon, garlic, oil, toasted chopped walnuts, and finely shredded manchego. A great combination.

                                                                                                                                                                                                                                                                          Tonight was a first course of fettuccine topped with roasted tomatoes, kalamata olives, anchovies, chile peppers, and garlic. Next, Mr. NS grilled chicken breasts, nicely marinated, and served them with mushrooms sautéed with butter, garlic, and chives. Soon, quickly to bed, then back to work again, and again…

                                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                                          1. re: L.Nightshade
                                                                                                                                                                                                                                                                            steve h. RE: L.Nightshade Apr 18, 2012 09:31 AM

                                                                                                                                                                                                                                                                            Tuesday's meal sounds and looks great. I hear you loud and clear about your lamb issues. Deb does a lot of the cooking here and I do a lot of the shopping. I hate it when a product I buy lets her down. I take extra care to prevent that from happening.

                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                              L.Nightshade RE: steve h. Apr 18, 2012 02:13 PM

                                                                                                                                                                                                                                                                              Thanks steve. We have a similar separation of duties here. Kind of you to take extra care in shopping.

                                                                                                                                                                                                                                                                            2. re: L.Nightshade
                                                                                                                                                                                                                                                                              mariacarmen RE: L.Nightshade Apr 18, 2012 09:58 AM

                                                                                                                                                                                                                                                                              that lamb looks splendid, and so spring-y. too bad it disappointed... i love mint pesto. i made one once with pecans.

                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                L.Nightshade RE: mariacarmen Apr 18, 2012 02:12 PM

                                                                                                                                                                                                                                                                                Oh, I like the sound of pecans in mint pesto, must try.

                                                                                                                                                                                                                                                                              2. re: L.Nightshade
                                                                                                                                                                                                                                                                                gingershelley RE: L.Nightshade Apr 18, 2012 12:05 PM

                                                                                                                                                                                                                                                                                LN, wow, for a gal who is super-stressed with work (so sorry!), and not 'having inspiration', you are cooking up a storm in my book!

                                                                                                                                                                                                                                                                                Both meals sound great. Agree that TJ's has crap for lamb. I bought it once and never again. Tastes 'bloody' or metallic or something off...

                                                                                                                                                                                                                                                                                I would think you would consider buying a lamb or 1/2 lamb from someone in Skagit Valley? So much cheaper overall, if you have storage for it, and GREAT quality...

                                                                                                                                                                                                                                                                                A few years ago I split a lamb with my stepmom from here; http://skagitfarmmap.com/15.html

                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                  L.Nightshade RE: gingershelley Apr 18, 2012 02:17 PM

                                                                                                                                                                                                                                                                                  Mr. NS has a friend that raises wonderful lamb, he used to buy one, and have it butchered in Skagit. But we currently have about one square foot of freezer space. And we're debating about how to resolve that problem.
                                                                                                                                                                                                                                                                                  I wouldn't say this lamb was off, just not that great. But I'm not going back to TJs for lamb again, lesson learned.

                                                                                                                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                                                                                                                    mariacarmen RE: L.Nightshade Apr 18, 2012 03:18 PM

                                                                                                                                                                                                                                                                                    you should try your new Costco membership - i haven't bought lamb there yet but again, i hear the meat there is really good.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                      L.Nightshade RE: mariacarmen Apr 18, 2012 03:24 PM

                                                                                                                                                                                                                                                                                      Their lamb looks good. But, of course, BIG pieces, so we're trying to resolve our freezer dilemma. We think our priority right now is a new refrigerator. The current one might be good enough to keep for some extra fridge/freezer space in the garage. After all it does a good job of freezing the lettuce in the vegetable drawer.

                                                                                                                                                                                                                                                                                      1. re: L.Nightshade
                                                                                                                                                                                                                                                                                        mariacarmen RE: L.Nightshade Apr 19, 2012 08:10 AM


                                                                                                                                                                                                                                                                              3. mariacarmen RE: PHREDDY Apr 18, 2012 10:04 AM

                                                                                                                                                                                                                                                                                last night at the oldster's was delivery pizza. he was feeling MUCH more chipper last night than he has in a week, and ate a whole slice and a half of pepperoni and mushroom.

                                                                                                                                                                                                                                                                                myself, before the pizza arrived, i may or may not have gorged myself on sour cream and onion Pringles (my dad loves them). some of them may or may not have been schmeared with peanut butter first. the jeans and i are on a mini-break. please god it's mini.

                                                                                                                                                                                                                                                                                for his dinner tonight i made him salmon cakes with a sauteed tomato onion sauce, and a pot of rice. his appetite has been very decent, surprisingly, for which we are grateful.

                                                                                                                                                                                                                                                                                tonight it's out for dinner - seeing Jacques Pepin speak first!! but first, the best Thai place in the City. i bet Jacques would love it.

                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  Harters RE: mariacarmen Apr 18, 2012 10:12 AM

                                                                                                                                                                                                                                                                                  We're having our second dinner out this week. Local mini-chain Italian.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    LindaWhit RE: mariacarmen Apr 18, 2012 10:18 AM

                                                                                                                                                                                                                                                                                    Oh, ENJOY the dinner talk by Jacques Pepin! And YAY! on the oldster feeling chipper and eating 1-1/2 slices of 'za. :-)

                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                      mariacarmen RE: LindaWhit Apr 18, 2012 10:39 AM

                                                                                                                                                                                                                                                                                      thanks LW! i can't wait for tonight!

                                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                                      mamachef RE: mariacarmen Apr 18, 2012 10:38 AM

                                                                                                                                                                                                                                                                                      Yay yay yay on your dad feeling better. Glad to hear he enjoyed some REAL food!!
                                                                                                                                                                                                                                                                                      I have to deliver meals to two local families, and I'm going to eat the same thing, but I surely don't mind. The lucky part is, no food allergies or huge picky preferences to contend with. Tonight's menu is ground sirloin Picadillo, black beans, yellow rice w/ pimientos, and lightly battered fried bananas - I'll send along lemon wedges to squeeze over the bananas at mealtime. This is a far cry from cooking for 20-30 people every day, but I like it just as much.

                                                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                                                        mariacarmen RE: mamachef Apr 18, 2012 11:09 AM


                                                                                                                                                                                                                                                                                        sounds a great dinner, mama!
                                                                                                                                                                                                                                                                                        i bet those boys miss the hell out of you, though....

                                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                                        gingershelley RE: mariacarmen Apr 18, 2012 12:06 PM

                                                                                                                                                                                                                                                                                        So glad the oldster is chipper and eating; spicy pizza even!

                                                                                                                                                                                                                                                                                        Congrats on the Jaques speaking engagement; I saw him speak way back early 90's, and he was so gracious and engaging. Hope it was just wonderful:)

                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                          mariacarmen RE: gingershelley Apr 18, 2012 01:09 PM

                                                                                                                                                                                                                                                                                          it's tonight, can't wait! thanks GS!

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            gingershelley RE: mariacarmen Apr 18, 2012 01:58 PM

                                                                                                                                                                                                                                                                                            Well, I am sure you will share on the new #139 and tell all. Can't wait to live vicarously!

                                                                                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                                                                                          L.Nightshade RE: mariacarmen Apr 18, 2012 02:17 PM

                                                                                                                                                                                                                                                                                          Oh, how fun to see Jacques, can't wait to hear about it!

                                                                                                                                                                                                                                                                                        3. nomadchowwoman RE: PHREDDY Apr 18, 2012 10:51 AM

                                                                                                                                                                                                                                                                                          DH spied a few slices of veal in the freezer and asked for wienerschnitzel. Much as I didn't feel like the rigamarole of pound-flour-dip-bread, I obliged and was, once the work was done, glad for it. It was a tasty meal--said WS, served on a bed of arugula; potatoes cooked in duck fat; avocado-tomato-onion salad; roasted (ok, charred) brussels sprouts.

                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                            linguafood RE: nomadchowwoman Apr 18, 2012 11:04 AM

                                                                                                                                                                                                                                                                                            Love, love, LOVE wiener schnitzel, and yours look faboski!

                                                                                                                                                                                                                                                                                            But yeah, what a bloody PITA to make, even if the end result is always worth it.

                                                                                                                                                                                                                                                                                            Btw, we've moved on to here: http://chowhound.chow.com/topics/844828

                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                              mariacarmen RE: linguafood Apr 18, 2012 11:10 AM

                                                                                                                                                                                                                                                                                              Oh! when did we move? Thanks lingua.

                                                                                                                                                                                                                                                                                            2. re: nomadchowwoman
                                                                                                                                                                                                                                                                                              mariacarmen RE: nomadchowwoman Apr 18, 2012 11:07 AM

                                                                                                                                                                                                                                                                                              lingua's right, they look absolutely delicious.

                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                gingershelley RE: nomadchowwoman Apr 18, 2012 12:08 PM

                                                                                                                                                                                                                                                                                                NMC, agree; hate the PITA of it, but yummers! and you and your duck-fat potatoes.

                                                                                                                                                                                                                                                                                                I am out of duck fat. Need to get on top of that and right quick. Headed to the asian store today for some duck to cook and happy fat to save...

                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                  ChristinaMason RE: nomadchowwoman Apr 18, 2012 12:36 PM

                                                                                                                                                                                                                                                                                                  yum! see you in #139

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