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What's for Dinner? #140 [old]

LindaWhit Apr 21, 2012 12:33 PM

We're cooking up a storm - time to start a new thread - what's cooking this weekend in your house?

  1. mariacarmen Apr 26, 2012 11:37 AM

    I've taken the liberty of starting a new thread here: http://chowhound.chow.com/topics/846254

    come on over!

    (d'oh! forgot to ask the mods to mark this as the [old] thread. thanks Mods!)

    1. h
      Harters Apr 26, 2012 09:50 AM

      I love one-pot dinners.

      This one has chicken thighs being browned, then streaky bacon being crisped. Stock goes in and it simmers for 10 minutes, then halved new potatoes are added. Another 20 minutes passes. Then soft cream cheese goes in, together with broad beans (defrosted), sweetcorn (tin opened) and cherry tomatoes (halved). They warm through and that's it.

      And there's raspberries for afters (and, yes, I know they're imported with massive food miles) but I was seduced by how good they looked and how cheap they were. Served chilled with a goodly dollop of creme fraiche alongside.

      Not exactly a diet friendly dinner at Harters Hall but who cares.

      3 Replies
      1. re: Harters
        linguafood Apr 26, 2012 10:10 AM

        Who cares indeed. Sounds delicious.

        1. re: Harters
          mariacarmen Apr 26, 2012 11:31 AM

          raspberries are always expensive around here, so take them while you can, from wherever.

          love the idea of streaky bacon and cream cheese.

          1. re: mariacarmen
            Harters Apr 26, 2012 12:36 PM

            But they were so out of season - even in Spain, where they came from. Nice and sweet/sharp though.

        2. g
          greedywhiskers Apr 26, 2012 05:50 AM

          Roast 'Jerk-style' pork belly with crispy crackling. Served with sweet potato mash, okra, asparagus and a spicy jerk gravy.

          1 Reply
          1. re: greedywhiskers
            mariacarmen Apr 26, 2012 11:30 AM

            that sounds amazing GW.

          2. f
            Frizzle Apr 26, 2012 04:31 AM

            I can't believe we are at 300 posts already. I've been reading along with all the wonderful sounding meals but haven't had the time to post.

            We had the Silvena Rowe fennel and white beans dish I posted about a while back the other day, this time I read the recipe properly and yes, it IS supposed to be served old. Red face from me for saying otherwise. It's much better cold.

            The next two nights were my first attempt at using chestnuts. We made a pumpkin and chestnut soup from the River Cafe 2 book. Delicious although I omitted the farro in the recipe as we couldn't find any and I didn't use the full 50gram of rosemary. as it seemed like a huge amount. We really enjoyed this one and were exceedingly happy we made a batch large enough to last two nights. But oh my, what a pain in the butt peeling chestnuts is. I'm pleasedI don't see them in the shops very often.

            Tonight was another River Cafe 2 recipe. - pappardelle with cavolo nero (tuscan kale I think is another name) with lentils. I had not had lentils with pasta before so was a bit hesitant about this one. It's actually lovely and feels surprisingly light. Pancetta, onion, celery, garlic and rosemary get fried. Red wine added and reduced, then your lentils and blanched cavolo nero and a little chicken stock. This mix gets tossed through pappardelle with some parmesan and olive oil and topped with some chopped celery leaves.

            2 Replies
            1. re: Frizzle
              Harters Apr 26, 2012 05:00 AM

              Do you not have tinned chestnuts or the vacuum packed ones, where you are, Frizzle? Peeling fresh ones would be a nightmare.

              1. re: Harters
                Frizzle Apr 26, 2012 05:41 AM

                I don't think they are a particularly well known ingredient here outside of ethnic communities. I've seen paste sold in the posh stores but that's all. Currently my local shopping areas of Chinatown and the Italian area are selling them for AUD$5 a kg (about the same as the US dollar). I'm thinking I should do at least one more dish while they are around but this time I will prepare myself with some good music, some wine and a spare pair of hands to lighten the workload.

            2. BananaBirkLarsen Apr 25, 2012 10:30 PM

              Burgers and fries! Ground sirloin burgers with melted swiss cheese, tomatoes, lettuce, red onion, mayo-mustard-ketchup. And after my chiles rellenos success last night, I've been feeling rather capable with my deep fryer (aka. cast iron skillet + candy thermometer + oil) and I made fried fries instead of my usual baked pseudo-fries. They came out great -- reminded me of the chips I used to get when I lived in Edinburgh, so I dressed them accordingly with salt and vinegary steak sauce (and ketchup for dipping). Brown butter blondies with sea salt for dessert.

              I think my jeans may have joined mariacarmen's for a night out on the town, trying to pick up a new pair of hips. But my hips will have the last laugh because they've found a new boyfriend: homemade fries with vinegary steak sauce!

              2 Replies
              1. re: BananaBirkLarsen
                LindaWhit Apr 26, 2012 05:38 AM

                LOL! I love this post, BBL. :-D Glad your burgers and fries were great!

                1. re: BananaBirkLarsen
                  mariacarmen Apr 26, 2012 11:29 AM

                  love your fries!

                  and yes, let's all kick those jeans to the curb. bastards.

                2. Chocolatechipkt Apr 25, 2012 06:41 PM

                  I made cheese tortellini with a garlicky pesto, served with leftover roast chicken for me and chickpeas for the vegetarians. Asparagus and avocado slices on the side, and asparagus soup (made with leftover potatoes from the first chicken meal as well as broth made from the chicken carcass) for the one who just had dental surgery.

                  1. weezieduzzit Apr 25, 2012 06:12 PM

                    I'm roasting a chicken. We eat a lot of roast chicken- leftovers are easy to repurpose and we go through an absolute ton of stock around here. Lots of onions, carrots and celery in the bottom of the pan. I only have 5 celery plants left in the ground.... so sad to see them almost gone, they've been outstanding.

                    I'm thinking of throwing a pan of homemade mac and cheese in the oven with it (also good for the man's lunch tomorrow,) and a bunch of veggies for myself.

                    2 Replies
                    1. re: weezieduzzit
                      LindaWhit Apr 25, 2012 06:19 PM

                      I agree on the repurposing of the chicken, weezie.

                      1. re: LindaWhit
                        weezieduzzit Apr 25, 2012 06:51 PM

                        Plus, the kitties get treats when I make it! Actually, all of the animals do, the dog gets the guts.

                    2. m
                      megjp Apr 25, 2012 05:43 PM

                      I made Moosewood's spicy potatoes and spinach. They're so creative with names!

                      I got to use leftover tomatoes, potatoes, expiring spinach, and the last of the limes, fennel seeds and black mustard seeds. Great success! Of course I messed with it by crumbling goat feta over; it actually works quite well.

                      1. gingershelley Apr 25, 2012 05:04 PM

                        I am dining solo tonight with the boob tube, so dinner for me shall be a big Cobb Salad with all the usual;
                        Chunks of moist roasted leftover chicken breast, crumbled blue, diced HB egg, avocado, tom's, lardons. House Viniagrette on the side.

                        Instead of bread, I will have my first corn-on-the-cob of the season for a starchy thing - so fresh a pressed kernel sprayed me in the face! Lot's of butter, I am afraid - to keep my jeans out on the town with MariaCarmen's.

                        1 Reply
                        1. re: gingershelley
                          mariacarmen Apr 26, 2012 11:27 AM

                          as far as i'm concerned, our jeans can take a flying leap into the Grand Canyon, ala Thelma & Louise.

                        2. steve h. Apr 25, 2012 02:19 PM

                          So I made these meatballs. I ground up chuck on the Waring Pro, added store-ground veal and pork in a 3:1:1 ratio because that's the way it worked out. To the mix, I added the usual suspects: freshly chopped parsley, some fresh oregano (untraditional), minced garlic, some eggs, old bread soaked in milk, lightly sautéed onion, freshly grated Parmigiano Reggiano (I was out of Pecorino Romano), milk, salt and freshly-ground pepper. I browned these bad boys (slightly bigger than a golf ball) in a cast-iron skillet. They will be finished in a house-made tomato sauce either tonight or tomorrow.

                          Meatballs are pretty subjective.

                          7 Replies
                          1. re: steve h.
                            LindaWhit Apr 25, 2012 04:42 PM

                            Meatballs might be subjective, but meatballs are good.

                            1. re: steve h.
                              nomadchowwoman Apr 25, 2012 04:57 PM

                              Except for the fesh oregano, those sound just like my mother's, and my very *objective* opinion is that they are delicious.

                              And, funny, she called this afternoon and said she wanted to make me a b-day dinner next week, and what would I like? With meatballs on the brain from reading this thread, I asked for her spaghetti and meatballs--and lasagne. Until then, I'll have to live vicariously through you guys.

                              1. re: steve h.
                                gingershelley Apr 25, 2012 05:00 PM

                                I want your meatballs to be my Hero....

                                1. re: gingershelley
                                  steve h. Apr 25, 2012 05:52 PM

                                  I was thinking the same thing. Leftovers on a hero with sauce and melted cheese. The bread will be key.

                                  1. re: steve h.
                                    gingershelley Apr 26, 2012 09:49 AM

                                    I'm eating that hero in my mind right now. Mine is on a Banh Mi bun; the main bakery that supplies 1/2 the Vietnamese joints that make Banh Mi's is only a mile from my house. I get 'em at the source. Perfect firm crust (but not mouth hurtingly so), and tender inside, but not toooo squishy. YUM!

                                    1. re: gingershelley
                                      mariacarmen Apr 26, 2012 11:27 AM

                                      and that!

                                    2. re: steve h.
                                      mariacarmen Apr 26, 2012 11:26 AM

                                      oh THAT sounds good....

                                2. mariacarmen Apr 25, 2012 12:51 PM

                                  yesterday our office hosted a Staff Appreciation Lunch at a very good seafoody restaurant - really great food - i had an asparagus soup with smoked trout and a crostini topped with plump spanish pickled boquerones (white sardines), fennel, and artichoke tapenade - to die for. plus fat oysters on the halfshell, really good bread and sweet butter with crunchy kosher salt, shared fries, a cheese plate, and CAVA. i felt appreciated.

                                  then, being full still, i intended to go to the oldster's and just cook him something bland, but he was feeling very good and chipper after his latest infusion and requested to go OUT for dinner. so out we went! pasghetti and meatballs, his favorite, and he hadn't had any in weeks.

                                  i put a frozen corned beef into the crockpot last night with water and its seasonings, this morning it was still a bit frozen in the middle, but i figure by this afternoon when the BF gets home he can turn it off and it'll be just right for his dinner.

                                  Me, out again. Truffled mushroom pizza and some vino. The jeans have moved out of the house in search of a reasonably shaped body.

                                  7 Replies
                                  1. re: mariacarmen
                                    nomadchowwoman Apr 25, 2012 12:58 PM

                                    Oh, they'll be back, mc, maybe a little pouty, but they'll be back.

                                    So glad to hear your oldster's feeling chipper and got out to eat his s'ghetti and meatballs (that dish seems to be trending this week).

                                    And, oh, does that crostini sound delicious.

                                    1. re: mariacarmen
                                      LindaWhit Apr 25, 2012 01:39 PM

                                      I'm smiling hearing that the oldster was feeling so well after treatment!

                                      1. re: LindaWhit
                                        mariacarmen Apr 25, 2012 03:22 PM

                                        thanks ladies!!

                                      2. re: mariacarmen
                                        gingershelley Apr 25, 2012 04:59 PM

                                        Lunch sounds GREAT MC.

                                        Glad your oldster is feeling chipper, and even enough to go OUT! Excellent news.

                                        I think my jeans are out on the town with yours, as they don't recognize me. The only jeanish pants that will hang out with me these days are my stretch 'jeggings' that are in cahoots with my long, belly-hiding tops!

                                        1. re: gingershelley
                                          mariacarmen Apr 26, 2012 11:26 AM

                                          hah! love it. i need to rein it in before i succumb to those pajama jeans abominations. someone please kill me first.

                                          1. re: mariacarmen
                                            gingershelley Apr 26, 2012 03:08 PM

                                            Yeah, and now I have a creamy gorgonzola dolce pasta on for tonight. Kill me now.

                                            I think a juice fast is coming up here in the near future for a couple days.......

                                        2. re: mariacarmen
                                          Berheenia Apr 25, 2012 05:08 PM

                                          My office had a staff appreciation brunch too- bagels and fruit but it was the thought that counted. Glad to hear your oldster is enjoying spaghetti and meatballs- total comfort food! I spaced out and forgot to make dinner until 7:30 so we wait while our roasted veg and chicken cook. Using a favorite recipe from Food and Wine - roasting squash, red onion and brussel sprouts with a chicken in curried yoghurt on top,
                                          I wish it was ready.....

                                        3. BananaBirkLarsen Apr 25, 2012 10:33 AM

                                          Two nights ago was a chow mein-ish thing made from leftover roast chicken and whatever was in the crisper. Nothing all that special.

                                          Last night was chilles rellenos stuffed with homemade beef chorizo (aka. seasonings mixed into ground beef and stuck in the fridge for a few hours) and cheese, topped with a pureed chili-onion sauce and served with rice. It was really good, but super filling. I made two each, but we could only eat half. I'm actually looking forward to the slightly soggy leftovers for lunch.

                                          14 Replies
                                          1. re: BananaBirkLarsen
                                            mariacarmen Apr 25, 2012 01:03 PM

                                            mmm... lurrrrrve chiles rellenos...

                                            1. re: BananaBirkLarsen
                                              tiffeecanoe Apr 25, 2012 03:31 PM

                                              mmmmm I could go for some rellenos! We're having a farfalle with mushroom cream sauce for dinner! Yum.

                                              1. re: BananaBirkLarsen
                                                gingershelley Apr 25, 2012 04:56 PM

                                                Love, love Chillie Rellenos BBL, do you do puffy egg on the outside, or thin?

                                                1. re: gingershelley
                                                  mariacarmen Apr 26, 2012 11:25 AM

                                                  i LOVE the puffy egg!

                                                  1. re: mariacarmen
                                                    gingershelley Apr 26, 2012 03:07 PM

                                                    me too; learned from one of my first food mentors back in HS how to make rellenos, and she taught me to souffle the egg mix. Just spoon part of it in the hot oil, lay on the chili, then cover with more. Put the lid on for a couple of minutes, flip and brown the other side.

                                                    So easy, and with a little tomato sauce ... I am going to have to make some soon. Now I am craving a Relleno!

                                                    1. re: gingershelley
                                                      nomadchowwoman Apr 26, 2012 03:42 PM

                                                      Wow, I'd never heard/seen that technique. I will try it, as I too love me some chile rellenos.

                                                      1. re: nomadchowwoman
                                                        gingershelley Apr 26, 2012 05:48 PM

                                                        NMC; my tomato sauce for these couldn't be simpler either - 1 can of el pato (yellow can) spicy tomato sauce. 1 can of regular tom sauce - I think they are 8 oz. Simmer with a tsp. of cumin, a minced clove or so of garlic for ten minutes.

                                                        The base for the egg coating is for each egg (1-1/2 per relleno, depending on how big they are), a tbsp. of flour, pinch each of oregano, cumin, s&p. mix the flour and seasonings with the yolks, then whip up the whites. mix in a bit of white to lighten the base, then fold in bulk of the whipped whites. Easy peasy....

                                                        Pour over your fluffy cheese or picadillo stuffed Roasted peeled Poblanos. Perfect!

                                                        1. re: gingershelley
                                                          mariacarmen Apr 27, 2012 12:23 PM

                                                          i'm writing this down too, GS, thanks! never made them before....

                                                          but, wait.... this is like a casserole, no? not individually battered and fried chilis? sounds good to me, just want to be sure. how long in the oven? temp? thanks!

                                                          1. re: mariacarmen
                                                            gingershelley Apr 27, 2012 01:28 PM

                                                            MC, no casserole (tho I think that could work as well...).

                                                            I don't usually cook these for a crowd, as I do individually cook each one. Of course, with a large 12" skillet, I can do about 3 at a time. Just put veg oil in the bottom, a few tablespoons, then a few spoons of the puffy egg mix in an oval, lay on the cstuffed chili, and continue with the recipe.

                                                            Let me know if you try it as a casserole. I like the golden crust from the fry pan.

                                                            1. re: gingershelley
                                                              mariacarmen Apr 27, 2012 03:51 PM

                                                              sorry i'm being dense... so once you lay the stuffed chili on the puffy egg mix, do you then pour more egg mix over the to, and then flip to cook?

                                                              1. re: mariacarmen
                                                                nomadchowwoman Apr 27, 2012 09:47 PM

                                                                That's how I understood it, mc. Sounds like a pretty cool method.

                                                                1. re: nomadchowwoman
                                                                  mariacarmen Apr 29, 2012 01:29 PM

                                                                  hmmm, it does... but i'm afraid i'd make a terrible mess!

                                                  2. re: gingershelley
                                                    BananaBirkLarsen Apr 27, 2012 12:33 PM

                                                    Oops -- missed this question when you posted it. This was actually my first time making rellenos, so I'm not up on all the different techniques yet. I used a Rick Bayless recipe that called for egg whites beaten to stiff, then egg yolks added, then a tablespoon of flour. Dust the chiles with more flour, dip in the egg, toss into 375F oil. They came out decidedly puffy!

                                                    Your tomato sauce sounds great -- I'll have to try that next time. I had to improvise my chili sauce, because I didn't want to go to the store and was completely out of tomatoes, but it was actually sort of similar to yours, just replacing the tomatoes with chilies and onions. Toasted, dried chilies, browned onion and garlic, cumin, all boiled to rehydrate the peppers, pureed in the blender and then cooked down.

                                                    1. re: BananaBirkLarsen
                                                      gingershelley Apr 27, 2012 01:30 PM

                                                      BBL, I do like a tomato-less chili sauce too. Make that for other mexi applications, just like you describe.

                                                      For some reason, if my relleno is the plate star, then I like the tomato contrast in this case. A brighter flavor against the smoky poblano.

                                                2. gingershelley Apr 25, 2012 09:34 AM

                                                  Last night was a reprise of the Steelhead local trout bought on last day of sale (same compound butter), but this time with roasted asparagus with a little lemon and thyme, and steamed very nice tiny fingerling potatoes with parsley and butter. Started with a meh salad caprese; got very nice fresh basil, a nice fresh mozz, but the vine tomatoes that looked nice and ripe, were all pinkish in side. Drat! Foiled again. With enough good olive oil, and squiggles of balsamic reduction, we muddled through it.

                                                  Tonight we had a cheese course; morbier, gorgonzola dolce, and beecher's, with a little fig jam on the side.

                                                  A nice moist 'fallen' dark chocolate souffle (kind of a flourless choc. cake, but not quite), with some strawberries macerated with cognac and framboise for the Frenchman's birthday to close.

                                                  1. linguafood Apr 25, 2012 09:32 AM

                                                    We still have two of those awesome hot Italian sausages from DiBruno's, as well as half a red & green bell pepper.

                                                    I'm thinking of slicing the snausages and frying them up with the peppers and some sweet onion & serve over fauxtatoes. I got an unopened tub of crème fraîche that needs to be used up before we head out to Berlin for the summer, so that'll do nicely.

                                                    2 Replies
                                                    1. re: linguafood
                                                      linguafood Apr 25, 2012 06:15 PM

                                                      Slight change of plans -- did *not* use the cream freeeeeeeesh, but some cream cheese & grated parm instead, also some paprika, smoked paprika and cayenne for a bit of a kick.

                                                      It made for a nice, savory bed for the snausage, pepper & onion mix. I wish the onions had caramelized more, but I was in a bit of a rush. Tasty in any event.

                                                      1. re: linguafood
                                                        mariacarmen Apr 26, 2012 11:24 AM

                                                        that sounds really good, lingua - 'specially the smokey flavahs. yum.

                                                    2. LindaWhit Apr 25, 2012 07:50 AM

                                                      A half a peanut butter sandwich was dinner last night. Just couldn't be bothered. Tonight, however, will be a Frankenchicken breast that'll be roasted.

                                                      I'm still on that Aleppo pepper/ground sumac kick, so I think I'll rub some olive oil on the boobalicious breast, and season it with salt/Aleppo/sumac/minced fresh thyme. Sides will be rice pilaf and pan-sauteed and caramelized Brussels sprouts.

                                                      6 Replies
                                                      1. re: LindaWhit
                                                        Harters Apr 25, 2012 09:10 AM

                                                        Ohhh, I like the sound of that dinner, Linda. Except for the beastly farty things, of course.

                                                        1. re: Harters
                                                          LindaWhit Apr 25, 2012 09:42 AM

                                                          Wouldn't it be funny if Dali had the beastly farty things on their specials menu, Harters? ;-)

                                                          1. re: LindaWhit
                                                            Harters Apr 25, 2012 10:47 AM


                                                            And, now, we're off out for dinner - Malaysian.

                                                        2. re: LindaWhit
                                                          mariacarmen Apr 25, 2012 12:44 PM

                                                          boobalicious, i love it. that aleppo/sumac/minced fresh thyme combo is a winner!

                                                          1. re: mariacarmen
                                                            LindaWhit Apr 25, 2012 01:38 PM

                                                            These are Pamela Anderson chickie chests. Large enough to split, and half will be lunch tomorrow as well. Well, maybe not the beasty farty things. Since I'll be at work and all that. :-)

                                                            1. re: LindaWhit
                                                              mariacarmen Apr 25, 2012 03:24 PM

                                                              ack - PA chickie chests!

                                                        3. boyzoma Apr 25, 2012 07:12 AM

                                                          Last night was roasted chicken with a nice sized caesar salad. Not sure what's up tonight yet, but I am using the carcass to make some stock today. Tomorrow is going to be some spicy chicken corn chowder and grilled turkey sandwiches. We had beautiful weather until today and now it's pouring rain again. Oh well. Can't wait till we get more sunshine!

                                                          1. ChristinaMason Apr 24, 2012 08:39 PM

                                                            DH picked up some cod filets and said he was going for Mediterranean flavors, so I whipped up a couple sides: roasted cauliflower scattered with za'atar and almondy dukkah, cucumber-yogurt salad with dill and jalapeno, and some cous cous steamed with aromatics and chicken broth. We noshed on the last of the marinated mushrooms, peppadew peppers, and olives. DH ended up glazing the cod with leftover miso butter, so I'm not sure how thematic it all was, but we enjoyed. The dukkah was esp. good on the cauliflower, if I say so ;)

                                                            Later, after reading about Jungmann's salad, I made a quick blue cheese dip with Greek yogurt and low-fat mayo, served with celery and carrot sticks. It satisfied the craving.

                                                            1 Reply
                                                            1. re: ChristinaMason
                                                              nomadchowwoman Apr 25, 2012 07:19 AM

                                                              It all sounds good, CM. You've got me curious about miso butter. What is it exactly? And what color miso does your DH use? I bought two kinds, one "white" (though it's more of a beige/yellow). I have another that is reddish brown. I'm not quite sure what to do with them, but I keep reading about using it to marinate fish or steak.

                                                            2. roxlet Apr 24, 2012 06:14 PM

                                                              I made Melissa Clark's red lentil soup to start, followed by parmesan crusted chicken served with rice and sautéed mushrooms with a shot of brandy, tarragon and cream.

                                                              1 Reply
                                                              1. re: roxlet
                                                                ChristinaMason Apr 24, 2012 08:36 PM

                                                                Nice flavors, roxlet.

                                                              2. s
                                                                suburban_mom Apr 24, 2012 05:08 PM

                                                                Cilantro lime shrimp over linguine. I was planning on broccoli on the side but we are eating so late so I may not worry about it.

                                                                Sunday night I cooked on our new Kamado grill - steak, asparagus, and orange (colored) cauliflower. We also had baked potatoes. The steak was a little overdone since I'm in a learning curve with the new grill but it was the best tasting overdone steak I've ever eaten. My Japanese cuisine loving child said our dinner was reminicent of Robata.

                                                                1. JungMann Apr 24, 2012 04:55 PM

                                                                  Two of the weekend's chores were making kimchi for the upcoming month and making a buttermilk pie with Splenda so I would stop snacking on Girl Scout cookies. Both were successes and both yielded leftover ingredients. So when I saw the below recipe for napa cabbage salad with buttermilk dressing, I knew what I was having for dinner. The ingredients were Koreanized a bit: garlic chives instead of regular chives, daikon in place of radish, Sriracha to liven things up. Some crushed almonds on top and diced Asian pear as well and you've got dinner.

                                                                  5 Replies
                                                                  1. re: JungMann
                                                                    nomadchowwoman Apr 24, 2012 06:21 PM

                                                                    Would you mind sharing your kimchi recipe, JM? I've only made it once, cobbled together from two similar recipes I found online, and I liked it a lot, but I'll bet you have a very good recipe.

                                                                    1. re: nomadchowwoman
                                                                      JungMann Apr 24, 2012 07:51 PM

                                                                      My napa kimchi recipe is very much a work in progress, almost a fun little science experiment. For this batch I cut up half a napa cabbage and soaked it in brine for a few hours. After draining and rinsing, I added julienned daikon and carrots to the cabbage in a proportion of 1:1:4 as well as a fistful of chopped garlic chives (or sliced scallions). My paste is 6-7 garlic cloves, an inch of peeled ginger, 2 tbsp. fish sauce, half an Asian pear and a small red onion pureed mixed with 1/4 c. gochugaru. It was great fresh but is a little salty today. We'll see how it is after another day of fermentation.

                                                                      1. re: JungMann
                                                                        nomadchowwoman Apr 25, 2012 07:12 AM

                                                                        Thanks, JM. One more question: how long do you let it ferment before putting it in the fridge?

                                                                        1. re: nomadchowwoman
                                                                          JungMann Apr 25, 2012 07:30 AM

                                                                          It depends on the temperature. If the apartment is comfortable, I'll leave it for 3 days in a closet before putting it in the bottom shelf of the fridge. If it is warm, I'll do 36 to 72 hours -- so long as the mixture has started bubbling.

                                                                    2. re: JungMann
                                                                      ChristinaMason Apr 24, 2012 08:21 PM

                                                                      I love your twists on that recipe. Stealing!

                                                                    3. weezieduzzit Apr 24, 2012 04:10 PM

                                                                      I'm in need of something light tonight and have a whole chicken thawed so I think I'll roast it and then use some of the white meat for asian inspired lettuce wraps with lots of veggies. The man can have the dark meat for lunch tomorrow (his preference,) and the bones can turn into stock tomorrow. (Garbage is picked up Thursday mornings so stock making is always scheduled to be done by then! Beef bones are in the crockpot now.)

                                                                      8 Replies
                                                                      1. re: weezieduzzit
                                                                        weezieduzzit Apr 24, 2012 05:49 PM

                                                                        Hmmm.... that chicken is still pretty frozen! I guess it's going to be with ground turkey instead. Roast chicken tomorrow night, I guess.

                                                                        1. re: weezieduzzit
                                                                          ChristinaMason Apr 24, 2012 08:20 PM

                                                                          I was thinking about lettuce wraps tonight, too, to use up some ground turkey. Didn't happen, but maybe later this week. What goes in yours?

                                                                          1. re: ChristinaMason
                                                                            gembellina Apr 25, 2012 06:05 AM

                                                                            Lettuce wraps! Great idea, means I can use lettuce as a plate and not waste more picnic plates! Have just discovered my kitchen stuff will not be arriving in Canada for another 5 weeks, nightmare.

                                                                            Any suggestions for what to put in them gratefully received - I have thighs and literally nothing else!

                                                                            1. re: gembellina
                                                                              Harters Apr 25, 2012 07:36 AM

                                                                              Hey, gem. You're living in Canada now?

                                                                              Is that a permanent move or just temporary for work?


                                                                              1. re: Harters
                                                                                gembellina Apr 25, 2012 12:37 PM

                                                                                I'm out here on a two-year contract, so long-term temporary :)

                                                                            2. re: ChristinaMason
                                                                              boyzoma Apr 25, 2012 07:02 AM

                                                                              I don't know what Weezie uses, but I use diced chicken, minced water chestnuts, minced mushrooms, minced onions and minced garlic in mine. Just had them Monday night.

                                                                              1. re: ChristinaMason
                                                                                weezieduzzit Apr 25, 2012 03:39 PM

                                                                                Last night it was ground turkey cooked with lots of garlic, ginger and lemongrass. Cucumbers, red peppers, chives, cilantro to top them; sauce thrown together of lime juice, fish sauce, grainy mustard, splash of soy sauce, squirt of ketchup, chili paste and some sugar stirred into his portion of it (I don't like it as sweet as he does, he's a sugar fiend.) Last night's lettuce was Boston. It's different every time, it all depends on what we have.

                                                                                1. re: weezieduzzit
                                                                                  mariacarmen Apr 25, 2012 04:10 PM

                                                                                  that sounds awesome. tho i'd probably do peeg.

                                                                          2. b
                                                                            bblonde Apr 24, 2012 03:00 PM

                                                                            DBF kids are back to healthy, or at least on the mend. So I am having his daughter help me roll up chicken enchiladas. Sauteed jalapenos, red and green bell peppers, onions this morning and put the veggies, black beans, some tomatoes and seasonings in the crockpot all day. A Mexican-themed meal in order. Potentially Katharine Hepburn brownies tonight

                                                                            1 Reply
                                                                            1. re: bblonde
                                                                              ChristinaMason Apr 24, 2012 08:19 PM

                                                                              That sounds good! Are the brownies just KH's recipe, or do they have a particular way of delivering their lines? :)

                                                                            2. h
                                                                              Harters Apr 24, 2012 07:14 AM

                                                                              Upcoming......pasta puttanesca. Simples

                                                                              And we've some Mallorcan style coca to nibble on while we cook, compliments of the SiL. If you're not familiar with coca - think very thin pizza, topped with vegetables, but no tomato sauce or cheese. 'Tis delicious - particularly when the topping is chard. This topping is the vegetables the Mallorcans use for their "trempo" salad - tomato, green pepper, onion. Just fab.

                                                                              4 Replies
                                                                              1. re: Harters
                                                                                linguafood Apr 24, 2012 08:29 AM

                                                                                Fab indeed, Harters.

                                                                                1. re: Harters
                                                                                  JungMann Apr 24, 2012 10:12 AM

                                                                                  I love coca, though it is rather hard to find instructions online. Unless I do my searching in Spanish, all the English results are for a far more addictive type of coca.

                                                                                  1. re: JungMann
                                                                                    Harters Apr 24, 2012 10:49 AM

                                                                                    We've never made it - although it's a regular lunch when we're in Mallorca - invariably bought from the bakers. Here's a recipe that looks pretty much right to me:


                                                                                    1. re: Harters
                                                                                      JungMann Apr 24, 2012 11:04 AM

                                                                                      Thanks. The question that arises whenever the mood strikes to bake a yeast bread is whether or not I will need to use a stone. Glad to know I can stick to the bakeware I already have.

                                                                                2. ChristinaMason Apr 24, 2012 05:52 AM

                                                                                  Last night I made a spaghetti squash and rainbow chard gratin with a little diced turkey pepperoni tossed in, topped with panko, cheese, and wheat germ. It was good in a Midwest casserole-meets-healthy food kind of way. A salad of sliced baby cukes, fresh thyme, walnut oil, and champagne vinegar on the side. The last of the banana-fig ice cream for dessert, plus some homebrew.

                                                                                  2 Replies
                                                                                  1. re: ChristinaMason
                                                                                    boyzoma Apr 24, 2012 08:10 AM

                                                                                    Ohhhhh, spaghetti squash. I haven't had that in forever! Gotta get me some of that. Thank you so much for the suggestion. Your dinner sounds great.

                                                                                    1. re: boyzoma
                                                                                      ChristinaMason Apr 24, 2012 08:18 PM

                                                                                      Thank you, boyzoma. This spaghetti squash was surprisingly sweet---don't know if it's the time of year, or what. It was tasty.

                                                                                  2. mariacarmen Apr 23, 2012 08:36 PM

                                                                                    Tacos! Took the leftover pork bellies in their sauce, and topped them with the pickled slaw, scallions, cilantro, crema, and red habanero sauce. The pork was perfectly flavored and had re-moistened, having sat in its balsamic sauce overnight. Also made chicken tacos, using the leftover from Friday's roast aleppo/sumac/thyme chicken thighs, with the roasted whole garlic cloves chopped up and heated that up in canned tomatillo sauce mixed with fresh lime juice, topped with fresh cabbage, cilantro, scallions, crema, and green habanero sauce.

                                                                                    6 Replies
                                                                                    1. re: mariacarmen
                                                                                      ChristinaMason Apr 24, 2012 05:53 AM

                                                                                      that sounds really nice, mc. can't go wrong with belly tacos.

                                                                                      1. re: mariacarmen
                                                                                        JungMann Apr 24, 2012 07:17 AM

                                                                                        I love the idea of musakhan tacos! That is some creative fusion!

                                                                                        1. re: JungMann
                                                                                          mariacarmen Apr 24, 2012 07:58 AM

                                                                                          thanks CM & JM!

                                                                                        2. re: mariacarmen
                                                                                          PHREDDY Apr 24, 2012 02:51 PM

                                                                                          HELP....MRS. IS COOKING LENTILS...she wants to put cream cheese .....oech...a sofrito yes...but cream cheese no....any suggestions...please help!!!!!!

                                                                                          1. re: mariacarmen
                                                                                            scubadoo97 Apr 24, 2012 04:31 PM

                                                                                            Serious Yumm!

                                                                                            1. re: scubadoo97
                                                                                              mariacarmen Apr 24, 2012 05:32 PM

                                                                                              thanks, scuba!

                                                                                          2. tiffeecanoe Apr 23, 2012 08:26 PM

                                                                                            We had a lovely chicken that I butterflied and roasted in the oven, pan roasted brussel sprouts and mashed potatoes and gravy. Was craving homey deliciousness.

                                                                                            1. m
                                                                                              megjp Apr 23, 2012 08:21 PM

                                                                                              Cheers: the leftover pizza dinner and being driven home in a car after.

                                                                                              Jeers: today's weather!

                                                                                              1. Chocolatechipkt Apr 23, 2012 07:30 PM

                                                                                                Cold and rainy Monday here ... roast chicken (with onions, oranges, herbs etc) with potatoes in the pan, baby beet and orange salad, and green beans.

                                                                                                The leftover chicken is now off the bones, and the bones and bits have been cooked into a lovely broth for another day.

                                                                                                1. b
                                                                                                  bblonde Apr 23, 2012 06:53 PM

                                                                                                  Went forward with dinner as planned--arrabiata stuffed shells. Sick girl had a milkshake after dinner. Sick boy can't swallow anything :(

                                                                                                  The stuffed shells were quite delicious. Not sure if the ricotta filling was sweet or the pasta sauce, but the sweet was a nice cut to the spicy kick from the red pepper. Really hit the spot today.

                                                                                                  1. linguafood Apr 23, 2012 10:49 AM

                                                                                                    Inspired by LW and a few others who jumped on the pascetti '-) bandwagon, we've decided to make a nice big pot of pasta sauce for us tonight. I thought I had a recording to do so was gonna leave all the work to my man, but that got postponed so it'll be a collaborative effort.

                                                                                                    We have some fine hot Italian sausages from DiBruno's in Philly, SM tomatoes, dried and fresh herbs, onion, garlic, parmesan.

                                                                                                    We don't eat a lot of pasta @casa lingua, so this will be nice. Hopefully, one of our friends will help us eat it all up.

                                                                                                    I'll make a Caesar, and if I feel ambitious, I may even make some anchovy croutons for that. We'll see.

                                                                                                    3 Replies
                                                                                                    1. re: linguafood
                                                                                                      linguafood Apr 23, 2012 01:48 PM

                                                                                                      I ended up getting a big fat bag of paccheri rigati, as I think they will fair better than pasghetti, with the rather chunky sauce simmering away on the stove right now: onion, celery and garlic were sautéed, then combined with tomato paste. "Deglazed" with some leftover cab, added a can of SM tomatoes, a small can of diced toms, half a red & green bell pepper, with the broken-up & sausages (still to be browned -- leaving that to my man) and some baby bellas being added later.

                                                                                                      Thankfully, one of my dear friends will be joining us for this feast -- way too much food for the two of us, and I never get to see her (2 kids + grad school = blurgh).

                                                                                                      1. re: linguafood
                                                                                                        LindaWhit Apr 23, 2012 02:00 PM

                                                                                                        You can always freeze the sauce, lingua! I've got two 2-cup containers, and four 1-cup containers to go into the freezer tonight. :-)

                                                                                                        1. re: LindaWhit
                                                                                                          linguafood Apr 23, 2012 02:07 PM

                                                                                                          True, dat. We're not big freezer friends (literally, as in we only have a freezer section in our fridge, none of those bigguns), and as we're leaving the country in 3 weeks, even less inclined to do so.

                                                                                                          I've also gotten better at gauging the amounts when I just cook for the two of us.

                                                                                                          Let's hope my friend brings a healthy appetite from all the assignments and the mom labor :-)

                                                                                                    2. mariacarmen Apr 23, 2012 08:41 AM

                                                                                                      dammit the aioli pic didn't attach. here it is, PROOF!
                                                                                                      (the second pic one has thyme which we used for the chokes.)

                                                                                                      8 Replies
                                                                                                      1. re: mariacarmen
                                                                                                        linguafood Apr 23, 2012 08:58 AM

                                                                                                        way to go, mc.

                                                                                                        1. re: linguafood
                                                                                                          LindaWhit Apr 23, 2012 09:49 AM

                                                                                                          Double WTG, mc!

                                                                                                        2. re: mariacarmen
                                                                                                          gingershelley Apr 23, 2012 09:21 AM

                                                                                                          congrats on the MAYO SUCCESS! And with artichokes... sublime.

                                                                                                          1. re: mariacarmen
                                                                                                            BananaBirkLarsen Apr 23, 2012 10:17 AM

                                                                                                            Good job! The first time I tried mayo I spaced out the vinegar and the whole thing fell apart at the end, but that looks delicious!

                                                                                                            1. re: BananaBirkLarsen
                                                                                                              mariacarmen Apr 23, 2012 10:35 AM

                                                                                                              BBL, i had MANY MULTIPLE failures trying to make mayo, in every conceivable fashion, desite counseling by many CHers/friends/family alike, over the course of weeks last year. so you have no idea how fraught this was! i'm so happy to have found a fool-proof method.

                                                                                                            2. re: mariacarmen
                                                                                                              nomadchowwoman Apr 23, 2012 12:36 PM

                                                                                                              Looks absolutely perfect, mc. So many things I'd like to dip into that, including my fingers.

                                                                                                              1. re: mariacarmen
                                                                                                                Berheenia Apr 23, 2012 01:43 PM

                                                                                                                Homemade mayo sounds so classy. Good job MC!

                                                                                                                1. re: mariacarmen
                                                                                                                  jenscats5 Apr 23, 2012 02:09 PM

                                                                                                                  Gorgeous Mayo or aioli.......whatever you made it!! YUM!

                                                                                                                2. mariacarmen Apr 23, 2012 08:39 AM

                                                                                                                  I MADE MAYO!!!!! OR AIOLI (IT HAD GARLIC IN IT.) WHATEVER, I MADE IT!!!

                                                                                                                  using this simple link: http://www.seriouseats.com/recipes/20...

                                                                                                                  worked like magic. served it with artichokes from my sister's new garden (choke plant was there from the previous owner).

                                                                                                                  the pork belly came out good but a tad dry, which saddens me - pork belly should never be dry! i think my stove may run a little hot. it was basically an asian prep - sear the seasoned bellies, add shallots, fresh ginger, scallion pieces, add rice wine, soy sauce, chicken broth, put in the oven for an hour, turn bellies, back in for another 1/2 hour, then under the broiler for a few minutes, then stove top - remove bellies, add balsamic to sauce and reduce reduce reduce until you get a nice syrupy sauce. flavors were good. served it along with coconut milk rice with toasted chili flakes and a slaw of pickled cabbage, carrots, radishes, fresh ginger and a split habanero for heat (removed at serving). belly tacos tonight!

                                                                                                                  1. boyzoma Apr 23, 2012 08:02 AM

                                                                                                                    Last night was Braised Short Ribs. They turned out so nice and pull-apart tender. To go with was baby red potatoes, mashed with skin on and a little garlic mixed in and steamed veggies of corn, peas, green beans and baby carrots. Dinner was really yummy. Haven't thought about tonight. Probably clean out the fridge night!

                                                                                                                    1 Reply
                                                                                                                    1. re: boyzoma
                                                                                                                      LindaWhit Apr 23, 2012 09:39 AM

                                                                                                                      Oh my. Now THAT would have been a good dinner as well for the rainy gray Sunday we just had in New England!

                                                                                                                    2. h
                                                                                                                      Harters Apr 23, 2012 06:06 AM

                                                                                                                      At the risk of upsetting any Louisianians (?) amongst us, we are about to take liberties with your defining regional dish - the recipe calls this jambalaya. Please don't be upset - I am British and know no better about these things (nor does the recipe writer for that matter).

                                                                                                                      Anyway, chicken chunks get browned. Onion is softened. Red pepper goes in, along with garlic, chorizo and Cajun seasoning. it gets tossed around for a bit, then the chicken goes back in, along with rice, a tin of tomatoes and chicken stock. It bubbles along for 20 minutes or so till the rice is cooked.

                                                                                                                      I suspect we may have leftovers as we've been out for lunch to a well known local fish and chip place. Herself had the "pensioners special" - a small fillet of haddock, half portion of chips and a barmcake (as they'd no thin white sliced pappy bread that is the usuaul requirement for the chip butty). For me, full size cod, full size chips, mushy peas. Yes, I've over-eaten and need a bit of lie down.

                                                                                                                      7 Replies
                                                                                                                      1. re: Harters
                                                                                                                        buttertart Apr 23, 2012 09:55 AM

                                                                                                                        i would kill for a fish and chips lunch right now.

                                                                                                                        1. re: buttertart
                                                                                                                          Harters Apr 23, 2012 10:34 AM

                                                                                                                          Here you go, Ms B. It'll have to be a virtual lunch


                                                                                                                          1. re: Harters
                                                                                                                            buttertart Apr 23, 2012 02:31 PM

                                                                                                                            Like waving a glass of water in front of someone in the desert. Now I really want them.

                                                                                                                        2. re: Harters
                                                                                                                          JungMann Apr 23, 2012 10:14 AM

                                                                                                                          How was the jambalaya? I suspect it may be difficult to get Louisiana andouille if you were to repeat this recipe, however a garlicky smoked sausage like kielbasa is a good substitute. If one were to introduce a bit of British influence, I could also see Cumberland sausage doing well in jambalaya, particularly if you reduce the peppers in the spice mix.

                                                                                                                          1. re: Harters
                                                                                                                            nomadchowwoman Apr 23, 2012 12:31 PM

                                                                                                                            Not this one, Harters. Your jambalaya sounds about right, save the chorizo--though chorizo seems like an acceptable substitute, and jambalaya's basically a riff on paella. I never make jambalaya so I don't even have a favorite recipe. But how was it?

                                                                                                                            1. re: nomadchowwoman
                                                                                                                              Harters Apr 23, 2012 02:31 PM

                                                                                                                              It was pretty good for an easy Monday dinner.#

                                                                                                                              I'm sure the availability of andouille was discussed by American ex-pats on the UK board some goodly while ago. IIRC, the conclusion was that kielbasa would work, as JungMann suggests, but there was another branded smoked garlic sausage (easily available in our supermarkets) that was a better texture.

                                                                                                                              1. re: nomadchowwoman
                                                                                                                                buttertart Apr 23, 2012 02:34 PM

                                                                                                                                You just provoked a D'oh moment, I had never thought of the two as related. D'oh!

                                                                                                                            2. ChristinaMason Apr 22, 2012 05:47 PM

                                                                                                                              Chunky white bean and ham soup from the freezer, served with toasted cheesy English muffins on the side. Dark choc. for afters. Keepin' it easy, as tonight we're brewing.

                                                                                                                              6 Replies
                                                                                                                              1. re: ChristinaMason
                                                                                                                                Breadcrumbs Apr 22, 2012 05:54 PM

                                                                                                                                Yum CM! Funny, mr bc just took out some split pea w ham soup from the freezer for tomorrow's dinner. . . against all odds we're expecting snow tomorrow and that just seemed like the perfect meal!

                                                                                                                                1. re: Breadcrumbs
                                                                                                                                  ChristinaMason Apr 22, 2012 06:20 PM

                                                                                                                                  Isn't it nice sometimes just to defrost and voila! dinner!? And none of that packaged junk, either.

                                                                                                                                  Pity about the snow, though!

                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                    gingershelley Apr 22, 2012 07:23 PM

                                                                                                                                    Wow, looks the coasts have flipped in terms of weather - we are all warm here on WC, and rain, storms and possible snow on EC.

                                                                                                                                    You all eat soup, while we BBQ, etc. here and toast to you!

                                                                                                                                    1. re: gingershelley
                                                                                                                                      ChristinaMason Apr 22, 2012 08:07 PM


                                                                                                                                      1. re: ChristinaMason
                                                                                                                                        gingershelley Apr 22, 2012 08:13 PM

                                                                                                                                        :) Stay warm, and it will all equal out in a bit of time:)

                                                                                                                                        Meanwhile, I am drinking French Rose', and putting cream on my sunburn.

                                                                                                                                        1. re: gingershelley
                                                                                                                                          ChristinaMason Apr 22, 2012 08:24 PM

                                                                                                                                          Bluecoat gin martini here. We have a 2-hr. boil ahead of us...oh dear.

                                                                                                                                2. b
                                                                                                                                  bblonde Apr 22, 2012 05:41 PM

                                                                                                                                  Staying with DBF kids. Turns out his daughter did come home and brought a friend to sleepover. After a mini freak out about this last night, this morning started out smoothly with making a sleepover breakfast of bacon, french toast and oj.

                                                                                                                                  The day has proceeded to be very laid back, just watching tv and takeout Chinese (Americanized mongolian beef for me). Sometimes you just need a day like that.

                                                                                                                                  1. weezieduzzit Apr 22, 2012 05:22 PM

                                                                                                                                    I finally got the carne asada I've been craving since Friday (I settled for Trader Joes which is good but pricy.) I'm getting ready to light the grill now.

                                                                                                                                    1. buttertart Apr 22, 2012 04:55 PM

                                                                                                                                      Had some very nice friends over for an Indian dinner last night and went whole hog with a scallop stew ("My Bombay Kitchen"), chickpeas cooked to a blackeyed pea recipe (with mushrooms), pork vindaloo, rice with peas, aloo gobi, spinach raita (all but the raita from MJ's "Indian Cooking", the raita my BIL who's married to a woman from Calcutta's recipe). And a cream tart Cockaigne JOC 1975) with sour cherry filling for afters.

                                                                                                                                      9 Replies
                                                                                                                                      1. re: buttertart
                                                                                                                                        linguafood Apr 23, 2012 08:21 AM

                                                                                                                                        Wow, a scallop stew! I never think of cooking scallops any other way that a quick-sear... don't they dry out fast, or is it a, um, quick stew?

                                                                                                                                        1. re: linguafood
                                                                                                                                          buttertart Apr 23, 2012 09:54 AM

                                                                                                                                          It's a Parsi fish stew recipe. You just put a bit of oil and some cumin and black mustard seeds in a frying pan, with some curry leaves if you have them, add a few cloves of thinly-sliced garlic, a green chili or 3 slit to the stem, then a thinly-sliced onion. You're not supposed to let the onion brown but I do. Then add a grated tomato (just slice a bit off it and grate the tomato down to the skin) and enough water to come up about 1/2-3/4 in (that'll be 2 cm to you). Heat to boiling. You can set this aside and go about the rest of the meal. Then when you're ready to eat, get it boiling again, add the scallops in a single layer, cook 2-3 mins, turn them and cook 2-3 mins more. Done. I made it with frozen langoustines before. Apparently it's invalid food (mild) but it's really, really delicious. Adapted from Niloufer King's great book "My Bombay Kitchen".

                                                                                                                                          1. re: buttertart
                                                                                                                                            linguafood Apr 23, 2012 10:03 AM

                                                                                                                                            Sounds really, really delicious, bt, agreed.

                                                                                                                                            Nice to do something a bit different with scallops!

                                                                                                                                        2. re: buttertart
                                                                                                                                          nomadchowwoman Apr 23, 2012 12:25 PM

                                                                                                                                          Very lucky friends!
                                                                                                                                          How do you do the raita?

                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                            buttertart Apr 23, 2012 02:28 PM

                                                                                                                                            I'll post the recipe in a bit.

                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                              buttertart Apr 23, 2012 04:40 PM

                                                                                                                                              11 oz thing of organic baby spinach (or spinach of your choice, even frozen)
                                                                                                                                              2 green onions, finely sliced
                                                                                                                                              1/2 - 1 hot green chili, minced
                                                                                                                                              1 tsp roasted, ground cumin (I nuked the seeds, took about 3 mins) (this is essential to the flavor)
                                                                                                                                              1/2 c minced cilantro
                                                                                                                                              1/2 c fairly finely-chopped walnuts (each piece about 1/8 of a walnut half)
                                                                                                                                              salt and pepper
                                                                                                                                              2-ish cups of Greek yogurt (FAGE only please) (you can use other if you have it)
                                                                                                                                              Cook (or thaw) the spinach just until wilted.
                                                                                                                                              Rinse it under cold water and take up handsfuls of it and squeeze the bejeebers (and the water) out of it.
                                                                                                                                              Put the lumps of spinach on paper towels to drain more, then slice it across fairly finely.
                                                                                                                                              Mix with the other ingredients -- add yogurt to the desired consistency.
                                                                                                                                              Chill until needed, pour off whey if any rises to the top.
                                                                                                                                              This makes a quart, can divide or multiply recipe to make any desired amount.

                                                                                                                                              1. re: buttertart
                                                                                                                                                nomadchowwoman Apr 24, 2012 10:41 AM

                                                                                                                                                That sounds good. I'm going to make that next time I do Indian food. Thanks, bt.

                                                                                                                                                1. re: buttertart
                                                                                                                                                  dianne0712 Apr 25, 2012 05:46 PM

                                                                                                                                                  Forgive my ignorance, what is ths Fage you all speak of?

                                                                                                                                                  1. re: dianne0712
                                                                                                                                                    LindaWhit Apr 25, 2012 06:07 PM

                                                                                                                                                    dianne, it's a thick, Greek yogurt - to my mind, the best Greek yogurt.


                                                                                                                                            2. BananaBirkLarsen Apr 22, 2012 04:33 PM

                                                                                                                                              We ended up postponing the roast chicken planned for last night, due to the fact that it broke 92 degrees yesterday and the thought of firing up the oven was just unbearable. We ended up doing a quick spaghetti with spicy sausage, a salad and sourdough baguette. It seemed rather appropriate, as we were watching the last 5 episodes of The Sopranos (it took a couple months, but we finally finished the series last night!)

                                                                                                                                              It's even hotter today (96 last time I checked), but I think I might brave the oven anyway since I'm too damn excited to try my new roasting pan. So it will be chicken stuffed with sliced fennel, orange and garlic. Red potatoes, carrots and cauliflower roasted alongside, tossed with chopped fennel fronds.

                                                                                                                                              5 Replies
                                                                                                                                              1. re: BananaBirkLarsen
                                                                                                                                                LindaWhit Apr 22, 2012 05:18 PM

                                                                                                                                                Good luck with the roasting AND the head, BBL! I don't think I could do it (unless you have central air!)

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  BananaBirkLarsen Apr 22, 2012 06:07 PM

                                                                                                                                                  Sadly, no central air. Not even a proper a/c. Just a swamp cooler to keep things this side of bearable (the apartment is quite small, so it actually does a pretty good job). But roast I shall, once the sun goes down and the temp drops a bit. I'm using that roasting pan tonight, if it kills me!

                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                    gingershelley Apr 22, 2012 07:21 PM

                                                                                                                                                    BBL, I would put that pan to use if it killed me (or sweated me out, or whatever) too, as it is SO LOVELY; I couldn't wait to cook in it, despite the heat.

                                                                                                                                                    Wear your undies, and cook away; just get an apron or big piece of cardboard if splashes are possible... Roast away!

                                                                                                                                                    1. re: gingershelley
                                                                                                                                                      BananaBirkLarsen Apr 23, 2012 10:16 AM

                                                                                                                                                      We didn't end up eating until almost 11pm 'cause I was waiting for the house to cool down, but it was soooo worth it. This roasting pan is amazing. I cooked the chicken breast down so it wouldn't dry out and when I went to flip it near the end of the cook time in order to brown the skin on the breast, the the liquid from the fennel stuffing had created a delicious juice pool all around the bird, maybe half an inch thick. I was expecting the breast skin to be all slimy and gelatinous from sitting in all that water, but when I flipped it, it was brown and crispy on both sides! That's right, this roasting pan browns the BOTTOM of whatever you're cooking as well as it does the top! It's just amazing!

                                                                                                                                                      1. re: BananaBirkLarsen
                                                                                                                                                        gingershelley Apr 23, 2012 11:17 AM

                                                                                                                                                        Count me jealous, BBL. I want one! Sigh, at least I can make a roast chicken....

                                                                                                                                              2. Chocolatechipkt Apr 22, 2012 04:14 PM

                                                                                                                                                I'm making pizza tonight ... not sure what toppings yet. Hopefully I have some artichoke hearts handy.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: Chocolatechipkt
                                                                                                                                                  onceadaylily Apr 22, 2012 06:19 PM

                                                                                                                                                  Artichoke hearts are a regular feature on our pizzas. The various other toppings for the mix usually include sundried tomatoes (or tomatoes marinated with garlic and herbs), olives, feta, basil, roasted red pepper--sometimes just red bell pepper--with mozzarella, or fontina, or just whatever we have on hand.

                                                                                                                                                  And Aleppo pepper. ;)

                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                    gingershelley Apr 22, 2012 07:18 PM

                                                                                                                                                    AAAcck! Another Aleppo pepper CRACK person. You people are going to do me in before I get to the spice shop tomorrow... :)

                                                                                                                                                  2. re: Chocolatechipkt
                                                                                                                                                    megjp Apr 22, 2012 06:54 PM

                                                                                                                                                    Did you find the artichokes? I hope so; I'm very pro-artichoke hearts on pizza/in pasta.

                                                                                                                                                    1. re: megjp
                                                                                                                                                      Chocolatechipkt Apr 23, 2012 05:59 AM

                                                                                                                                                      Sadly, I had no artichoke hearts. It was raining too hard last night (and still is, actually) to go out for more, so I settled for a variety of cheeses (colby, Etorki, and piave vecchio ... yes, odd mix), roasted red peppers, and sauce. No complaints here! :)

                                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                                        megjp Apr 23, 2012 08:18 PM

                                                                                                                                                        No, I can see why no complaints!

                                                                                                                                                  3. m
                                                                                                                                                    megjp Apr 22, 2012 04:05 PM

                                                                                                                                                    Pineapple fried rice! With green peas, no less (I'm trying to make my peace with peas)! It was delicious, sided with sesame oiled, roasted baby bok choy.

                                                                                                                                                    THEN when I was googling, deciding whether it was possible to reheat it without losing all the texture, I find out that the internet frowns upon reheating rice AT ALL due to some or another foodborne pathogen that can proliferate.

                                                                                                                                                    Proving once again that a) the people on the internet can ruin anything -- because technically I shouldn't even have fried yesterday's leftovers -- and b) between eating raw cookie dough and now this, I'm a food safety nightmare. Probably good I never wanted to be a pro chef..

                                                                                                                                                    4 Replies
                                                                                                                                                    1. re: megjp
                                                                                                                                                      Chocolatechipkt Apr 22, 2012 04:16 PM

                                                                                                                                                      I love baby bok choy! Yum.

                                                                                                                                                      You're not supposed to reheat rice? Guess I've been doing it wrong all along, lol.

                                                                                                                                                      1. re: megjp
                                                                                                                                                        LindaWhit Apr 22, 2012 05:17 PM

                                                                                                                                                        Then I should be dead a gazillion times over. I reheat rice all the time.

                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          megjp Apr 22, 2012 06:53 PM

                                                                                                                                                          I KNOW, right? I'm way too set in my ways to stop doing something like this.

                                                                                                                                                        2. re: megjp
                                                                                                                                                          nomadchowwoman Apr 23, 2012 12:19 PM

                                                                                                                                                          Really? I reheat rice all the time. But do lots of things frowned upon, I suppose.

                                                                                                                                                        3. steve h. Apr 22, 2012 03:09 PM

                                                                                                                                                          Mid-day meal began with cannelloni (pasta and filling were house made). Second plate was Chicken Fra Diavolo (Hazan recipe). Wine was Sicilian (Nero d'Avola). Allman Brothers were on the box. Temps are in the mid 40s, rain and wind are excessive.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: steve h.
                                                                                                                                                            nomadchowwoman Apr 23, 2012 12:17 PM

                                                                                                                                                            Oooh, what did you fill the cannelloni with?

                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              steve h. Apr 23, 2012 01:54 PM

                                                                                                                                                              Spinach and cheese. The recipe was cribbed from the March 2003 volume of Gourmet - AKA, the Rome Collector's Edition

                                                                                                                                                          2. gingershelley Apr 22, 2012 01:07 PM

                                                                                                                                                            Well, have been outside playing so much in the pleasant weather, I have been a way from the computer for a day, and look at all the posts!

                                                                                                                                                            A perfect 72 degrees today, and yesterday was just a couple of degrees less. The garden is blooming, and I was feeling creative yesterday...

                                                                                                                                                            Made a lovely tabouleh-ish salad, with chopped dandelions instead of flat leafed parsley, 'cause I had them, and some chives and feta, and lot's of mint. I had had a mind to make a nice rare grilled tuna steak, in the mediterannean mode, with a crust of pepper and cracked fennel, but when I saw the price was up to $25 per lb. I changed my mind. Instead I took a nice lb.+ fillet of steelhead trout. I am usually not a fan of farmed fish, but the Frenchman likes trout, and they were fresh and local, so I made a compound butter of lemon juice and peel, some garlic, gin and chives.

                                                                                                                                                            To start were room-temp artichokes steamed up and served with homemade herb mayo, JF's favorite starter of anything I make.
                                                                                                                                                            Washed down with our first rose from Provence of the season:)!

                                                                                                                                                            Very good. enough leftovers for salad with some cold fish for today's lunch.

                                                                                                                                                            Tonight will be a 'beer-can' chicken. I just love that juicy flavorful bird. More artichokes, and grilled asparagus with a goat cheese sauce. Grilled new potatoes as well.

                                                                                                                                                            Pics of last nights dinner. I remembered for once!

                                                                                                                                                            10 Replies
                                                                                                                                                            1. re: gingershelley
                                                                                                                                                              GretchenS Apr 22, 2012 01:10 PM

                                                                                                                                                              Perfect spring meal, just gorgeous!

                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                scubadoo97 Apr 22, 2012 01:35 PM

                                                                                                                                                                Love me some tabbouleh. Chicken looks great

                                                                                                                                                                1. re: scubadoo97
                                                                                                                                                                  gingershelley Apr 22, 2012 07:13 PM

                                                                                                                                                                  It was Steelhead Trout, but it was delish. Chicken on the grill right now. Smells divine....

                                                                                                                                                                  I do love the old-fashioned brined then rub, up-in-the chicken-butt can of cheap beer. Dinner in about an hour. Potatoes on in about 20 on the grill on the no-direct side.

                                                                                                                                                                  Aspergrass roasted on same side about when chix comes off to rest.

                                                                                                                                                                  I think I have a sunburn, and that, folks, is all I need as a side to dinner tonight:)

                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                    scubadoo97 Apr 23, 2012 04:07 AM

                                                                                                                                                                    Ops. Looking thru a tiny screen these days. I love fish and tabbouleh. The acid goes so well with a fatty fish like SH trout

                                                                                                                                                                2. re: gingershelley
                                                                                                                                                                  JungMann Apr 22, 2012 05:25 PM

                                                                                                                                                                  The dandelion salad sounds absolutely inspired.

                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                    gingershelley Apr 22, 2012 07:16 PM

                                                                                                                                                                    Thank you, JM, It worked pretty well as a change from the flat-leaf parsley that usually is in that place... similar slightly bittey flavor, and herby quality.

                                                                                                                                                                    I will be back at you, and all of you Aleppo-pepper club folks tomorrow, as am picking some up at Spice World in SEA near the Market, and planning on making a Spanish dinner with perhaps that, and some smoked paprika tomorrow for JF (The Frenchman's) B-day dinner.

                                                                                                                                                                    Not sure what is on deck yet, depending on provenance of duck breasts, etc. when foraging tommorow. But there will be Crack Aleppo somewhere!

                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                      JungMann Apr 22, 2012 07:47 PM

                                                                                                                                                                      If Aleppo pepper is crack, Urfa pepper is Colombian snow... I used it this evening to give that extra edge to the green beans recipe I made after listening to "The Splendid Table" while at the market. You might check to see if Spice World can give you the hookup.

                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                        gingershelley Apr 22, 2012 08:11 PM

                                                                                                                                                                        That's on my list too, JM, a report tomorrow about all the spice and pepper I buy...

                                                                                                                                                                        I fear I am a Crack Whore to all you spice peddlers:0!

                                                                                                                                                                  2. re: gingershelley
                                                                                                                                                                    nomadchowwoman Apr 23, 2012 12:16 PM

                                                                                                                                                                    Oh, I love steelhead trout and herby mayo, and I wouldn't sneer at your tabouli either.

                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                      gingershelley Apr 23, 2012 03:08 PM

                                                                                                                                                                      The leftovers made a nice cold flaked-fish and tabouli lunch today:)

                                                                                                                                                                  3. GretchenS Apr 22, 2012 12:59 PM

                                                                                                                                                                    Dinner tonight (last in my rental) was much like the other night: pork chop with mushroom mustard sauce, purple sprouting broccoli (which like most purple vegetables I know loses much of its purple in the cooking water, which is so pretty you hate to drain it away) and a very small baked potato. Pictures of prep and finished product, ditto of my porky-ducky delight of a breakfast. :) You can see why I will have no knowledge to impart about lunch in these parts, never ate one, just a small snack. One more fabulous dinner and breakfast on tap down at the amazing B&B in the Cotswolds and then back to real life, two days in London locked in a conference room, with no likelihood of decent food as far as I can tell. The jeans will be glad even if I am not....

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                      mariacarmen Apr 22, 2012 03:06 PM

                                                                                                                                                                      that chop looks amazing - what is that luscious looking sauce? duck eggs, sausages, all looks great.

                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                        Breadcrumbs Apr 22, 2012 05:44 PM

                                                                                                                                                                        OMG Gretchen, I'm drooling. Now this is the stuff memories are made of! Love the vibrant orange yolk on your egg!! Your work description reminds me of due diligence ventures I've participated in...my thoughts are w you! Hopefully someone can send out for some sandwiches from Marks & Sparks at least!

                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                          nomadchowwoman Apr 23, 2012 12:11 PM

                                                                                                                                                                          What lovely food memories you've made in your vacation rental, Gretchen. I hope you'll score a decent snack or two while in London.

                                                                                                                                                                        2. Breadcrumbs Apr 22, 2012 10:46 AM

                                                                                                                                                                          After scarfing down what I'll call "Asian brunch bowls" it's hard to imagine being hungry for dinner but with any luck, some much needed yard work will help us build up an appetite because tonight we're dining on a Spanish menu with 2 dishes from Moro, next month's COTM. A roast chicken w Harissa and patatas bravas. I've just started making the tomato sauce for the potatoes but boy does it smell good. Like Linda, I too have an Aleppo pepper monkey on my back so as a side dish I'll tossing some asparagus in evoo, salt and Aleppo pepper before roasting them. A roasted garlic aioli will be served alongside for those who want to dunk their asparagus or toss a dollop on their potatoes. Oh and there's a lovely Rioja w our names all over it so we just may invite that to the party as well!

                                                                                                                                                                          14 Replies
                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                            linguafood Apr 22, 2012 11:21 AM

                                                                                                                                                                            Love patatas bravas. Might they use some aleppo peppers, too, for kicks?

                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              Breadcrumbs Apr 22, 2012 12:42 PM

                                                                                                                                                                              They may lingua, they just may indeed!!

                                                                                                                                                                            2. re: Breadcrumbs
                                                                                                                                                                              gingershelley Apr 22, 2012 01:30 PM

                                                                                                                                                                              BC, I LOVE patatas bravas! The Frenchman and I ate those all over on our trip a couple years ago to Barcelona and the Basque country. With his reverential relationship with Mssr. Parmentier, these were one of the top pinxto's we ordered all over. Of course, if they were really spicy at all - he would scream and shove the toothpicks or plate to my side. Pretty funny, since they were almost never very spicy.

                                                                                                                                                                              I am going to have to make some and 'pretend' they are spicy until I serve them, just to freak him out... Love that little French spice wimp:0)

                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                Breadcrumbs Apr 22, 2012 04:16 PM

                                                                                                                                                                                Thanks for the chuckle gs, you know I'll be thinking about you when we eat these tonight.

                                                                                                                                                                              2. re: Breadcrumbs
                                                                                                                                                                                LindaWhit Apr 22, 2012 05:09 PM

                                                                                                                                                                                I'm liking the idea of roasting asparagus with the 3 ingredients, but your ENTIRE dinner sounds wonderful - enjoy!

                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                  Breadcrumbs Apr 22, 2012 05:40 PM

                                                                                                                                                                                  Thanks Linda. Do try that asparagus, dipped in the aioli it was pure heaven!

                                                                                                                                                                                  I'm thinking how amazing it would be as breakfast too. A piece of toasted good bread on the bottom, smeared w the aioli then the roasted asparagus w an over-easy egg atop and of course, w some Aleppo pepper dusting the lot!! I LOVE that stuff. I actually found a guy in Toronto that runs a very tiny Middle Eastern restaurant/shop. He grinds his own on a daily basis for his lunch dishes and take-out orders. If you get there early enough, he'll sell it to you. I got my latest batch last week and I swear I could eat it off the spoon! Somehow, there's a flavour in there that reminds me of sun-dried tomatoes. I honestly put this on just about everything savoury these days!!

                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                    onceadaylily Apr 22, 2012 06:12 PM

                                                                                                                                                                                    You're getting freshly ground Aleppo? You just upped the ante, my friend. The Spice House sells me a delicious product, but . . . ground that same day? And that stuff is fabulous on eggs.

                                                                                                                                                                                    I love it in savory dishes, but also to balance out the sweeter stuff. My roasted sweet potato hash, with bell peppers and onions, wouldn't be the same without it.

                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                      LindaWhit Apr 23, 2012 05:48 AM

                                                                                                                                                                                      Oh WOW, Bc! How lucky are you!

                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        Breadcrumbs Apr 23, 2012 03:56 PM

                                                                                                                                                                                        I know, I know Linda! oadl, I started out buying judiciously ... just a small bag I'd say and home I'd come w a couple of grams. But, as we Aleppo-heads know, it's soooo addictive so now, I've upped the ante...and I get it in a small tub! Feast your eyes on this:

                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                          LindaWhit Apr 23, 2012 07:29 PM


                                                                                                                                                                                      2. re: Breadcrumbs
                                                                                                                                                                                        suburban_mom Apr 24, 2012 04:55 PM

                                                                                                                                                                                        All this Aleppo pepper talk reminds me I have some in my cupboard that I haven't used for a bit. I must pull it out and use some soon. I agree about the Aleppo with sweeter dishes. I added it to my mashed sweet potatoes at Tgiving and it was delish!

                                                                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                                                                      nomadchowwoman Apr 23, 2012 12:08 PM

                                                                                                                                                                                      I am very much in the dunk-your-asparagus-in-aioli camp, bc.

                                                                                                                                                                                      I did a double-take on your photo. Patatas bravas . . . huh--then I realized those were the Asian brunch bowls.

                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                        Breadcrumbs Apr 23, 2012 03:59 PM

                                                                                                                                                                                        Here's the Patatas Bravas ncw:

                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                          LindaWhit Apr 23, 2012 07:29 PM


                                                                                                                                                                                    3. LindaWhit Apr 22, 2012 10:13 AM

                                                                                                                                                                                      It's most definitely a "sauce" day here in New England. Gray, gloomy, misty rain with a harder rainfall expected overnight. Yup. A sauce day. Plus it'll replenish my freezer stock of sauce for those "I don't have anything to make...oh yeah, spaghetti and sauce!" days.

                                                                                                                                                                                      It'll be a combination of chopped onions, chopped red bell pepper, sliced mushrooms, all sauteed together with some minced garlic. Then in goes 3 Italian sweet sausages squoze out of their casings, a lb. of ground beef and a 1/2 lb. of ground chicken (which the cat won't eat, so into sauce it goes!). Pour in a large can of crushed San Marzano tomatoes, a can of fire-roasted diced tomatoes, some tomato paste, a splash of red wine, and seasonings (oregano, basil, a bay leaf or two, Aleppo pepper, some salt, and a pinch of sugar should it be needed later, although it usually doesn't). Mix it all together and let it sit on the Flame Tamer all afternoon slowly bubbling away with just an occasional stir.

                                                                                                                                                                                      Obviously, it's going on top of spaghetti, with grated Parm-Reg on top. I will make some garlic Italian bread (well, not *make* the actual bread but I'll slice it up, butter it, add some garlic and seasonings, wrap it in foil and heat it up in the oven until it *becomes* garlic bread!), and a small salad with the honey-ginger vinaigrette drizzled on top.

                                                                                                                                                                                      Meanwhile, it's back to the boxes for me. Just 7-1/2 more days before my deadline.

                                                                                                                                                                                      19 Replies
                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        linguafood Apr 22, 2012 10:18 AM

                                                                                                                                                                                        Oh man. If we weren't invited to some dean's party (likely just some catered hors d'oeuvres), I could totally go for spaghetti and red sauce. Gloomy & grey here as well, and we still have some great hot Italian sausages from our last trip to Philly.

                                                                                                                                                                                        May just have to be tomorrow's dinner! And Caesar salad!! Oh, yeah.

                                                                                                                                                                                        And if you people don't shut up about aleppo pepper any time soon, I'm gonna just have to go and get me some. What is it, crack cocaine? :-D

                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                          LindaWhit Apr 22, 2012 10:25 AM

                                                                                                                                                                                          LOL! I'm not saying it *IS*, and 'm not saying it's *NOT*.

                                                                                                                                                                                          But my dealer - umm, I mean, my retail store! - of choice is Penzey's. :-) There's *got* to be someone here in the States who can mail a jar or two to you.....wait. I can do that, if you'd like. Just Email me (in my profile) and we'll see what we can't do for you.

                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                            linguafood Apr 22, 2012 10:31 AM

                                                                                                                                                                                            Well, if I make it over to Wegmans today or tomorrow I'll check it out. Might be in the international section, too.

                                                                                                                                                                                            Thanks for the offer, Linda, that is very kind. I'll be in touch if I'm SOL.

                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              LindaWhit Apr 22, 2012 04:53 PM

                                                                                                                                                                                              Wait - you're back in the States? Why did I think you were in Germany? If you're in the States, you can just ORDER it from Penzeys online!

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                mariacarmen Apr 22, 2012 11:49 PM

                                                                                                                                                                                                she doesn't leave for Berlin until May.

                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                            gingershelley Apr 22, 2012 01:25 PM

                                                                                                                                                                                            LF, I can't take the Aleppo pepper racket anymore myself; tomorrow I have on the agenda a trip to World Spice, one of the best bulk spice vendors in SEA and that Aleppo is on my list....

                                                                                                                                                                                            I NEED THE CRACK!!!!!!

                                                                                                                                                                                          3. re: LindaWhit
                                                                                                                                                                                            JungMann Apr 22, 2012 11:28 AM

                                                                                                                                                                                            The weather here in New York is also calling for a "sauce day," but I haven't had some good Midwestern food in a while, so I'm taking my cue from another thread here and making Cincinnati chili 4-ways. I'll probably roast a cauliflower as well, can't decide yet whether I want to go Italian with some capers and parmesan, or just do a simple tahini sauce. The market also boasted fat green beans, thick as a child's finger, so those will get braised with copious olive oil, tomatoes, garlic and a sprinkling of dill. I also picked up some buttermilk so we'll have buttermilk pie for dessert and perhaps I can crack a recipe for a buttermilk dressing to make with the leftover pint when my "healthy" conscience kicks in and forces me to go back to salads later this week.

                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                              PHREDDY Apr 22, 2012 12:02 PM

                                                                                                                                                                                              Yes it is an indoor day today in the Big Apple....got out the stock pot this morning, bones from the freezer,root veggies, herbs and spices and making stock that will hopefully last until the fall when it cools off. I usually make about 2 gallons, then into 1 pint containers....

                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                              steve h. Apr 22, 2012 12:39 PM

                                                                                                                                                                                              Cold, rainy days call for a busy kitchen. There's just something about the warmth from the oven, the sounds from the stove and the smells in the kitchen that fill the house. I'm not a fan of nor'easters but cooking well is good revenge. Well done.

                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                LindaWhit Apr 22, 2012 04:57 PM

                                                                                                                                                                                                Exactly. While puttering around lining shelves and sewing on the found button to my raincoat, the smell of the sauce just made everything "right". And dinner was heavenly - JUST what this weather called for! Not sure how this will come out, but I took a picture. I won't get as fancy as those who are really good at plating, but this works for me. :-)

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  steve h. Apr 22, 2012 05:04 PM

                                                                                                                                                                                                  a stunning photo.

                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                    LindaWhit Apr 22, 2012 05:19 PM

                                                                                                                                                                                                    OK, quit the hyperbole, steve. But thank you. :-)

                                                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                                                    Breadcrumbs Apr 22, 2012 05:27 PM

                                                                                                                                                                                                    Linda that looks so delicious! A trifecta of yumminess! - one of my absolute favourite combos and your garlic toast is exactly how I like mine! ...If you don't mind though, I'd like some red wine w mine please! ; - ) Cheers to a lovely meal Linda! Here in T.O. they're telling us to dig out our snow shovels so we'll see what tomorrow brings. Today mr bc cut the grass (earliest we've ever had to do this) and I cleaned out my vegetable garden. Hard to believe crappy weather is ahead.

                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                      LindaWhit Apr 22, 2012 05:34 PM

                                                                                                                                                                                                      I heard that Buffalo is supposed to get 8" of heavy, wet snow, so I'd assume you're getting the same - YIKES! Fingers crossed it doesn't get too bad, AND that your power stays on, Bc.

                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                      linguafood Apr 23, 2012 08:19 AM

                                                                                                                                                                                                      Here's hoping our pasta plates will look similar to yours, Linda. Yumboski.

                                                                                                                                                                                                      Perfect food for sleet & wet snow. Blurgh.

                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                        mariacarmen Apr 23, 2012 08:27 AM

                                                                                                                                                                                                        a lovely setting!

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          nomadchowwoman Apr 23, 2012 12:04 PM

                                                                                                                                                                                                          That looks beautiful, LW. I want s'ghetti now!

                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                            jenscats5 Apr 23, 2012 01:46 PM

                                                                                                                                                                                                            Same here!! I think pasta will be my WFD tonite as well!

                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                        scubadoo97 Apr 22, 2012 01:32 PM

                                                                                                                                                                                                        Sounds wonderful

                                                                                                                                                                                                      3. ChristinaMason Apr 22, 2012 09:28 AM

                                                                                                                                                                                                        We were invited to a cookout with a couple of friends last night and were asked to bring some beer and perhaps a salad. DH brought some of his homebrew along with a bottle whisky-barrel aged barleywine from a state that now escapes me.

                                                                                                                                                                                                        We spent the better part of yesterday biking and drinking at a brewery tour, so I decided my "salad" would be made with whatever was on hand when we got home. I settled on cous cous steamed with olive oil and a bay leaf, chilled, and tossed with quartered red grapes, toasted chopped hazelnuts, dried chopped dates, honeyed goat cheese, a sprinkling of crumbled feta, aleppo, and plenty of fresh chopped parsley, thyme, and rosemary. A little champagne vinegar to perk things up, and it was salad.

                                                                                                                                                                                                        Surprisingly, it turned out to be a hit of the meal, which was nice considering I completely made it up at the last minute!

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                          LindaWhit Apr 22, 2012 09:36 AM

                                                                                                                                                                                                          Sometimes the "throw togethers" are the best, and it sounds like your salad was just that!

                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                            mariacarmen Apr 22, 2012 10:00 AM

                                                                                                                                                                                                            the idea of the bay leaf, funnily enough, is what caught my eye... that's a great way to start flavoring the couscous, never thought of that. the whole thing sounds delicious.

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              ChristinaMason Apr 22, 2012 01:13 PM

                                                                                                                                                                                                              thanks! it was simple to put together---encourage you to try it. i added the feta b/c i only had a little of the goat cheese.

                                                                                                                                                                                                          2. f
                                                                                                                                                                                                            Frizzle Apr 22, 2012 04:37 AM

                                                                                                                                                                                                            It was my partner's cooking night tonight and he decided to do the meatballs in almond sauce from Claudia Roden's Food of Spain. Really lovely flavours and very light fluffy meatballs but I think he should have ground the almonds in the food processor, not with the mortar and pestle. He obviously felt the need to exert some aggression rather than just use an appliance. They were a bit lumpy in the sauce. We'll revisit this recipe again next month for COTM as we both felt it was worth a second attempt.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                              LindaWhit Apr 22, 2012 05:37 AM

                                                                                                                                                                                                              Albondigas de almendras! My local Spanish tapas place does this on occasion. Very good.

                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                roxlet Apr 22, 2012 08:27 AM

                                                                                                                                                                                                                I think that buttertart reported on this recipe a while back, and loved it, so perhaps it might be worth a second go on the almonds!

                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                  herbie43 Apr 22, 2012 08:47 AM

                                                                                                                                                                                                                  Stuffed Chicken Breast

                                                                                                                                                                                                                  Two boneless, skinless chicken breast
                                                                                                                                                                                                                  3/4 cup of fresh ,sliced, white mushrooms
                                                                                                                                                                                                                  3/4 cup grated Cheddar cheese

                                                                                                                                                                                                                  Butterfly each breast and then “open it up” so it looks like two pieces Place each breast between two pieces of wax paper or plastic wrap and pound with a heavy pan until they are about 1/8 inch thick

                                                                                                                                                                                                                  On one side of each breast add half the spinach and cheese and then cover with the other half. Add a sprinkle of paprika to each breast.

                                                                                                                                                                                                                  Place in a greased baking dish into a pre heated 350 deg. F oven and cook for 45 minutes.

                                                                                                                                                                                                                  This recipe can also be made using spinach in place of the mushrooms

                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                    ChristinaMason Apr 22, 2012 09:24 AM

                                                                                                                                                                                                                    yes, they are delicious! kind of work-intensive for me, though, with the rolling in flour and pan-frying.

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      buttertart Apr 22, 2012 04:52 PM

                                                                                                                                                                                                                      They are a bit of work but definitely worth it.

                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                  Harters Apr 22, 2012 04:04 AM

                                                                                                                                                                                                                  Tonight, we're starting with the first of the season's aspargus. Just cooked through and served with melted butter and a little scattering of Halen Mon sea salt.

                                                                                                                                                                                                                  Hope I won't bore you with the main - but it's boar. Bore/boar - geddit?

                                                                                                                                                                                                                  Anyway, this is wild boar. Although it's farmed. So, I suppose it's not so much "wild" as a bit annoyed. A leg joint - and it's going to be roasted. Never cooked boar before but Google tells me to treat it like pork but cook it a bit longer at a slightly lower temperature.

                                                                                                                                                                                                                  Alongside, boiled Jersey Royal spuds. And, shredded spring cabbage stir fried with shallots, garlic, mustard seeds and grated ginger. And apple sauce of course. And possibly gravy if the pan juices suggest it.

                                                                                                                                                                                                                  And, for afters, something a bit incongrous after the north European courses - just a few dates (spotted packs of them at one of the Asian shops in the city - really cheap). Although I may chop them up into a "use up" fruit salad to have with some creme fraiche.

                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                    Frizzle Apr 22, 2012 04:29 AM

                                                                                                                                                                                                                    How could anyone be bored by a mildly annoyed boar. Sounds fabulous. I look forward to reading the outcome.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      LindaWhit Apr 22, 2012 05:35 AM

                                                                                                                                                                                                                      "So, I suppose it's not so much "wild" as a bit annoyed."
                                                                                                                                                                                                                      You crack me up, Harters. :-D Enjoy the boar roast. Your stir-fried cabbage sounds VERY good - love the idea of shallots, garlic and grated ginger being tossed into the mix - I hvae some brussels sprouts to use up - this might be a good way to go about it.

                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                        Harters Apr 22, 2012 06:20 AM

                                                                                                                                                                                                                        Unfortunately, I can't claim originality for the "wild".

                                                                                                                                                                                                                        Here's a link to a sketch from 1980s comedy show "Not the Nine O'Clock News"

                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                          gingershelley Apr 22, 2012 08:33 AM

                                                                                                                                                                                                                          Still, thanks for sharing the funny on the boar. Might borrow the joke when I see the butcher that has the farm-raised 'wild' game birds next visit.:)

                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                            Harters Apr 22, 2012 08:36 AM

                                                                                                                                                                                                                            De nada.

                                                                                                                                                                                                                            My joke is your joke.

                                                                                                                                                                                                                          2. re: Harters
                                                                                                                                                                                                                            LindaWhit Apr 22, 2012 09:26 AM

                                                                                                                                                                                                                            LOL! Lord, I love British humor. :-D

                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                              mariacarmen Apr 22, 2012 09:57 AM

                                                                                                                                                                                                                              that clip was hilarious, thanks for that! and i'm with Linda, that cabbage prep sounds good and different.

                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                GretchenS Apr 22, 2012 01:15 PM

                                                                                                                                                                                                                                *Snort* -- that video is a hoot!

                                                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                                                              linguafood Apr 22, 2012 09:19 AM

                                                                                                                                                                                                                              Ah, the first asparagus! How jealous I am right now. I'll have to wait another four weeks until I can sink my teeth into that springiest of spring meals in Germany: steamed asparagus, drawn butter with parsley, new potatoes, and good smoked ham. Yowzah.

                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                megjp Apr 22, 2012 04:01 PM

                                                                                                                                                                                                                                I've gotta wait in southern Ontario, Canada, too, if that makes you feel better... I'm champing at the bit here. :(

                                                                                                                                                                                                                                1. re: megjp
                                                                                                                                                                                                                                  gembellina Apr 24, 2012 02:08 PM

                                                                                                                                                                                                                                  as a new ontarian I am grateful for that piece of information - I've been getting a hankering too!

                                                                                                                                                                                                                                  1. re: megjp
                                                                                                                                                                                                                                    dianne0712 Apr 25, 2012 05:25 PM

                                                                                                                                                                                                                                    really? The stores in St. Catharines have been stiff with asparagus.

                                                                                                                                                                                                                              2. scubadoo97 Apr 22, 2012 02:02 AM

                                                                                                                                                                                                                                After the beef heart experiment, it was time for a tried and true meal.  Burgers!

                                                                                                                                                                                                                                I had a chuck roast in the fridge which I ground once through a medium plate.  

                                                                                                                                                                                                                                Next came the condiments.  We are getting these little tomatoes called Campari tomatoes which are quite sweet.  I took a hand full of those and diced them up then tossed into a hot pan with EVOO, a couple of tsp of sugar, salt and sherry vinegar and let it reduce down to a jam.  Also sliced up a couple of sweet onions and did a similar prep of a tsp of sugar, salt and cider vinegar.  Let this caramelize very slowly.

                                                                                                                                                                                                                                As the condiments neared the end point I weighed out two 6 oz portions of ground beef and sprinkled in some Dizzy Pig Red Eye Rub and lightly pulled it together.  I did the smashburger technique in a cast iron skillet.  

                                                                                                                                                                                                                                I spit a brioche roll and lightly toasted it then spread a generous amount of homemade grain mustard on one side, topped that with the tomato jam, next came the burger then topped that with the caramelized onions and bun top.  The mustard made the tomato jam really pop big time.  One of the best burgers in a while.  The condiments were simple, just took time.  It was a good balance of sweet and tart.  Worth repeating.

                                                                                                                                                                                                                                15 Replies
                                                                                                                                                                                                                                1. re: scubadoo97
                                                                                                                                                                                                                                  LindaWhit Apr 22, 2012 05:32 AM

                                                                                                                                                                                                                                  Oh my scubadoo - that burger sounds heavenly - LOVE the idea of a tomato jam instead of ketchup!

                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    scubadoo97 Apr 22, 2012 01:29 PM

                                                                                                                                                                                                                                    Linda, Maria and Steve, appreciate the feedback.

                                                                                                                                                                                                                                    I was skeptical when first applying the mustard and only used a smear but then went back for a good layer. It was just so good with the tomato jam. The mustard was also easy to make. I'm a DIY foodie for sure

                                                                                                                                                                                                                                    Tonight I am doing smoked chicken. I boned out a chicken and dusted it with Dizzy Pig Tsunami Spin rub. It's resting in the fridge now and will be tossed in the smoker later tonight. Should take about 60-90 min. I keep the skin on to help keep it moist. Skin on the smoker stays a little flabby so will get tossed unless I render it further on the grill but my wife won't eat it and I don't need the extra calories so it most likely will get tossed out. Food sin or zin?

                                                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                                                      mariacarmen Apr 22, 2012 03:01 PM

                                                                                                                                                                                                                                      fed ex it to me please.

                                                                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                                                                        scubadoo97 Apr 23, 2012 09:27 AM

                                                                                                                                                                                                                                        Follow up photo. The chicken always comes out super moist. Breasts were pulled at 160, thigh/leg quarter at 180 and wings were about 180. The wing squirted out juice about a foot in distance when bitten into. Wowza. They were eaten with skin but the rest of the skin was just not crisp enough to enjoy without rendering further. Maria be on the look out for a flat rate box coming your way ;))

                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                        nomadchowwoman Apr 23, 2012 11:46 AM

                                                                                                                                                                                                                                        Me too!

                                                                                                                                                                                                                                      3. re: scubadoo97
                                                                                                                                                                                                                                        mariacarmen Apr 22, 2012 09:51 AM

                                                                                                                                                                                                                                        that really sounds good scuba. i too like the sound of that jam.

                                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                                          steve h. Apr 22, 2012 01:00 PM


                                                                                                                                                                                                                                          1. re: scubadoo97
                                                                                                                                                                                                                                            buttertart Apr 22, 2012 04:51 PM

                                                                                                                                                                                                                                            I need to buy a meat grinder, any recommendations? Don't know if I should get the KA attachment (my mixer isca. 1987) or a freestanding one. I really don't like food processor "ground" meat.

                                                                                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                                                                                              Breadcrumbs Apr 22, 2012 05:20 PM

                                                                                                                                                                                                                                              I like but don't love my KA grinding attachment bt. While it seems to work very well for grinding raw meats, it turns cooked meat to mush. So I still pull out the old hand crank for my shepherd's pie.

                                                                                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                                                                                steve h. Apr 22, 2012 05:29 PM

                                                                                                                                                                                                                                                We use a Waring Pro meat grinder. Don't let the name fool you, it's a solid, counter-top home machine that gets the job done with minimal fuss and muss. Been using it for years.

                                                                                                                                                                                                                                                1. re: buttertart
                                                                                                                                                                                                                                                  roxlet Apr 22, 2012 06:17 PM

                                                                                                                                                                                                                                                  We used the KA attachment forever until I got the Electrolux Assistent mixer. My husband got the grinding attachment for it, and he said that it made the KA seem like a toy in comparison. However, the KA worked fine for years and he had few complaints until he tried this new one. Our KA is at least as old as yours.

                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                    gingershelley Apr 22, 2012 07:06 PM

                                                                                                                                                                                                                                                    Good info all, as I am devouring Micheal Ruhlman's "Charcuterie", and feeling a bit pained that all I have is an old-fashioned hand-grinder, ala "mom's ham loaf', etc.

                                                                                                                                                                                                                                                    All I have done with it recently is purchase good sirlion and ground burgers, and also ground some chicken thighs for a terrine.

                                                                                                                                                                                                                                                    Now I am all absorbed in wanting a good grinder. I LOVE charcuterie. Was supposed to 'inherit' grandma's KA mixer, but alas, it was sprited away my some caregiver. I had never asked for one or bought one, as wanted to wait for the 'legacy machine".

                                                                                                                                                                                                                                                    Now I am unsure where to turn.

                                                                                                                                                                                                                                                  2. re: buttertart
                                                                                                                                                                                                                                                    scubadoo97 Apr 23, 2012 04:02 AM

                                                                                                                                                                                                                                                    If you have room go for a free standing grinder. For just a little more than what I paid for my KA grinder I got a Tasin TS-108 grinder. The difference is outstanding

                                                                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                                                                      buttertart Apr 23, 2012 05:54 AM

                                                                                                                                                                                                                                                      Thanks everybody, now I have some great info to be going on with!

                                                                                                                                                                                                                                                    2. re: buttertart
                                                                                                                                                                                                                                                      nomadchowwoman Apr 23, 2012 11:50 AM

                                                                                                                                                                                                                                                      I've been very satisfied with my KA attachment, bt, but I've never used it to grind cooked meats (except for some chunks of pancetta that were going into a mix for a ragu).

                                                                                                                                                                                                                                                  3. mariacarmen Apr 22, 2012 12:23 AM

                                                                                                                                                                                                                                                    no cooking so far today... my oldster requested salteñas (his homeland's specialty dish, like a very juicy, plumper - and i must say, much more delicious - version of an empanada) so i called up the people that used to run a Bolivian restaurant which unfortunately closed, but fortunately they're still making the salteñas at their home, which i picked up from the husband on a street corner in the City (love this kind of service.) they were very good, and were our before and after his Saturday dr. appt. lunch. that filled me up quite a bit, and then my sister decided to roast a bunch of marrow bones, which we chowed down standing right over the hot pan. so, no dinner.

                                                                                                                                                                                                                                                    I'm getting hungry, tho, reading over this and the end of our last thread.... going out for a game of pool and TWO cocktails with the Boy in a minute (see, lingua and mgjp? in my old age I sometimes show restraint!), so there may be some fried eggs and levain with stinky cheese in my near boozy future...

                                                                                                                                                                                                                                                    and i've got PORK BELLY defrosting on the counter for tomorrow night - yusssssssss!

                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                      scubadoo97 Apr 22, 2012 02:06 AM

                                                                                                                                                                                                                                                      Love the street corner pick up.
                                                                                                                                                                                                                                                      All sounds great and waiting to hear what you do with the pork belly

                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                        mariacarmen Apr 22, 2012 02:37 AM

                                                                                                                                                                                                                                                        just had to post my "dinner" because it was soooooooooooo good.... leftover thai smoked pork shoulder slices with fried egg on toasted and buttered levain.... with the pork's accompanying fish/chili sauce - perfect end to the night.

                                                                                                                                                                                                                                                        (and lest ye fret - tho i don't know you people to be fretters about such things - that isn't grease on the plate, but the lovely spicy thai sauce. Y-U-M.)

                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          nomadchowwoman Apr 23, 2012 11:44 AM

                                                                                                                                                                                                                                                          Wow. You know how to put call it a night, mc!

                                                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                                                          LindaWhit Apr 22, 2012 05:30 AM

                                                                                                                                                                                                                                                          How great to have service from a *closed* restaurant owner and still be able to get a good dish for the oldster - hope he liked them as well.

                                                                                                                                                                                                                                                          And did you stick with your plan? Just TWO cocktails? ;-) Either way - the fried eggs and levain/stinky cheese sounds like a good late night Scooby-Snack!

                                                                                                                                                                                                                                                          And I *JUST* saw your picture above - it LOOKS like a great Scooby-Snack too!

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            mariacarmen Apr 22, 2012 09:50 AM

                                                                                                                                                                                                                                                            I did, and it was!

                                                                                                                                                                                                                                                        3. b
                                                                                                                                                                                                                                                          bblonde Apr 21, 2012 06:43 PM

                                                                                                                                                                                                                                                          DBF is out of town as of today. Thought I would be entertaining his daughter today but as she has "ditched" me for a sleepover with a friend, I capitalized on this by making a spring menu I've been waiting to prepare for my mom and dad, aunt and uncle.

                                                                                                                                                                                                                                                          White wine
                                                                                                                                                                                                                                                          asparagus and gruyere tart in a sour cream black pepper pastry crust

                                                                                                                                                                                                                                                          Artichoke-boursin stuffed chicken breasts with lemon and thyme
                                                                                                                                                                                                                                                          Jasmine rice with lemon, peas, and green onions
                                                                                                                                                                                                                                                          strawberry spinach salad

                                                                                                                                                                                                                                                          Dessert is in the oven now...
                                                                                                                                                                                                                                                          Lemon pudding cake with a garnish of macerated strawberries

                                                                                                                                                                                                                                                          I will have photos after the dessert comes out of the oven. Everything really complemented each dish in the meal. The tart may have been a bit heavy for an appetizer but was delicious--the crust was phenomenal and yet the taste of the asparagus really shone through. The chicken was moist and flavorful, the creamy artichoke center reminiscent of the artichoke dip. The rice was perhaps the simplest, biggest pleaser. There is something really lovely about taking a very common dish that everyone is familiar with (and is quite bland) and making it have pow and fragrance. The spinach salad is a bit sweet for my tastes. I could eat it for dessert, but it seemed to please everyone. And dessert--well, we shall see! I think I covered my spring ground well: asparagus, spinach, strawberries, lemon, peas, spring onions.

                                                                                                                                                                                                                                                          But whew I'm ready for bed!!!

                                                                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                                                                          1. re: bblonde
                                                                                                                                                                                                                                                            bblonde Apr 21, 2012 08:03 PM

                                                                                                                                                                                                                                                            Wanted to add my photos

                                                                                                                                                                                                                                                            1. re: bblonde
                                                                                                                                                                                                                                                              Breadcrumbs Apr 21, 2012 08:10 PM

                                                                                                                                                                                                                                                              bblonde, your menu and photos are inspiring. Though I could imagine your tart, I loved the photo...I wish I could put a fork through the screen and dig right in. I love that you made the asparagus the star of the dish. Did you make your own pastry? Everything on your menu sounds outstanding and looks phenomenal. Thanks for being a great inspiration.

                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                ChristinaMason Apr 22, 2012 09:21 AM

                                                                                                                                                                                                                                                                I'm with Breadcrumbs...could you tell us more about that sour cream pastry?

                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                  bblonde Apr 22, 2012 01:05 PM

                                                                                                                                                                                                                                                                  This was the recipe I used

                                                                                                                                                                                                                                                                  The recipe calls for sour cream-black pepper pastry crust. I halved everything, including the tart shell and baked it instead in a 9" tart pan with removable bottom. It worked very well. Instead of rolling out the dough I simply pressed it in the pan. I also found no need to trim the asparagus, but mine was thin.

                                                                                                                                                                                                                                                                  1. re: bblonde
                                                                                                                                                                                                                                                                    Breadcrumbs Apr 22, 2012 01:18 PM

                                                                                                                                                                                                                                                                    Thank-you so much for the link bblonde, I'll definitely have to give this a try once we start getting local asparagus. Great idea to press the dough in as well, thank-you!!

                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                      ChristinaMason Apr 22, 2012 01:38 PM

                                                                                                                                                                                                                                                                      ditto, thanks!

                                                                                                                                                                                                                                                              2. re: bblonde
                                                                                                                                                                                                                                                                LindaWhit Apr 21, 2012 08:34 PM

                                                                                                                                                                                                                                                                That asparagus tart looks wonderful!

                                                                                                                                                                                                                                                                1. re: bblonde
                                                                                                                                                                                                                                                                  GretchenS Apr 22, 2012 12:08 AM

                                                                                                                                                                                                                                                                  What an amazing Spring dinner! I can taste that tart, it is phenomenal!

                                                                                                                                                                                                                                                                  1. re: bblonde
                                                                                                                                                                                                                                                                    gingershelley Apr 22, 2012 08:29 AM

                                                                                                                                                                                                                                                                    Yum! Will you make it again, and have us all over?

                                                                                                                                                                                                                                                                    1. re: bblonde
                                                                                                                                                                                                                                                                      nomadchowwoman Apr 23, 2012 11:38 AM

                                                                                                                                                                                                                                                                      Your tart is gorgeous. The whole meal is.

                                                                                                                                                                                                                                                                    2. re: bblonde
                                                                                                                                                                                                                                                                      mariacarmen Apr 22, 2012 12:18 AM

                                                                                                                                                                                                                                                                      this thread is hours old and it's already SO impressive! BB that tart looks/sounds fantastic!

                                                                                                                                                                                                                                                                      1. re: bblonde
                                                                                                                                                                                                                                                                        dianne0712 Apr 23, 2012 04:15 PM

                                                                                                                                                                                                                                                                        I want to live with you.

                                                                                                                                                                                                                                                                      2. weezieduzzit Apr 21, 2012 05:48 PM

                                                                                                                                                                                                                                                                        Beef ribs were dry rubbed and put in a dry crockpot on low this morning- they're now falling off the bone, free of big pieces of fat and ready to finish on the grill. Fauxtatoes and kale )sauteed with a couple of pieces of bacon diced up,) on the side and probably cucumber with chili and lime for a snack later.

                                                                                                                                                                                                                                                                        1. Njchicaa Apr 21, 2012 04:25 PM

                                                                                                                                                                                                                                                                          Today I cooked hardboiled eggs and several strips of bacon for a huge chopped salad that I plan to make tomorrow. (lunches for the week) I also assembled turkey/black bean burritos from leftover meat that I had frozen from last month. I put it on top of cilantro-lime rice, topped with some shredded cheese and freshly chopped cilantro, and wrapped it up. I made 8: 1 tray of 4 and 2 trays of 2.

                                                                                                                                                                                                                                                                          I'm now experimenting with the Cook's Illustrated recipe for fish and chips. I halved it as it is just me tonight. If it works, I'll make the rest of the fish that way tomorrow as the deep fryer will already be filled with oil.

                                                                                                                                                                                                                                                                          Tomorrow I'll also be doing all of the washing, peeling, and chopping for the big salad. Will also be making an Avocado-Ranch dressing to go on top.

                                                                                                                                                                                                                                                                          God I wish I could quit my job and just cook all day. My ideal job would be cooking meals for busy moms and seniors who don't have the time or energy to do so. I'm exhausted after 7 hours of my work but I happily look forward to 7+ hours of cooking on my day off.

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                                                                            bblonde Apr 21, 2012 06:49 PM

                                                                                                                                                                                                                                                                            I completely relate to your sentiment. I can spend hours upon hours planning meals, I can pull all-nighters baking Christmas cookies, but my 12 hour working Wednesdays are nightmarish.

                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                              nomadchowwoman Apr 23, 2012 11:34 AM

                                                                                                                                                                                                                                                                              I know just what you mean.

                                                                                                                                                                                                                                                                            2. nomadchowwoman Apr 21, 2012 04:15 PM

                                                                                                                                                                                                                                                                              All ready to go is a baked ziti-like dish, using up stuff in the fridge. Penne pasta, marinara sauce, italian sausage has been layered with caramelized onions, a bit of ricotta left over from a pie, some fontina bits, mozzarella, some parmesan. Alongside will be a tossed salad (lettuce, tomato, cukes, radishes, red onion.) And a single ice cold martini. But only that as I must wake up chipper and fresh tomorrow. Hosting my book club tomorrow night so I'll be prepping hors d'oeuvres-y things all day. If I'm smart about it, I'll do some of the prep tonight, pre-martini.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                linguafood Apr 21, 2012 04:16 PM

                                                                                                                                                                                                                                                                                You're a much smarter woman than I am, ncw :-)

                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                  buttertart Apr 22, 2012 04:48 PM


                                                                                                                                                                                                                                                                                  I stay out of the sauce until the fixin's done. Usually!

                                                                                                                                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                                                                                                                                    nomadchowwoman Apr 23, 2012 11:33 AM

                                                                                                                                                                                                                                                                                    Hilarious domain name.

                                                                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                                                                    nomadchowwoman Apr 23, 2012 11:32 AM

                                                                                                                                                                                                                                                                                    Not usually, I'm afraid.

                                                                                                                                                                                                                                                                                2. Breadcrumbs Apr 21, 2012 02:52 PM

                                                                                                                                                                                                                                                                                  Tonight is one of those rare occasions where mr bc won't be joining me for dinner. A friend is visiting from out of town so the boys are off to the pub. The door handle may still be warm but I've already broken out the tofu with a steamy plate of Ma-po Doufu in mind. (mr bc is a tofu-hater!!). I have big pre-dinner plans too...there's a-bit-too-stinky cheese drawer in need of a good clean out! After dinner I've got 4 episodes of Two Greedy Italians on pvr so it's quite a night indeed! Oh and I just might have tucked a bottle of Conundrum in the fridge jic I need something to fan the tofu fires!!

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                    nomadchowwoman Apr 21, 2012 04:02 PM

                                                                                                                                                                                                                                                                                    Sounds like a lovely evening, Breadcrumbs. I need a home-alone-with-tofu night myself soon.

                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                      Breadcrumbs Apr 21, 2012 06:57 PM

                                                                                                                                                                                                                                                                                      I have come to the conclusion that unless it's used in a meatball, I HATE, yes HATE, ground beef! I've been experimenting w Fuschia Dunlop's recipe for Ma Po Dou Fu for a couple of years now and tonight I wanted to test out my theory that ground pork was so much better in this dish than ground beef so tonight I made it w ground beef (which I might add that I purchased today, freshly ground, organic.) In any event, the ground beef really ruined the dish for me. I 've come to the conclusion that I can't stand the smell of ground beef cooking in a pan. Even when I drain the fat (which I did this evening) I still "taste" it. As much as I was craving this dish, I simply couldn't choke it down because the beef "smell" and taste was so overwhelming.

                                                                                                                                                                                                                                                                                      All that said, I LOVE Ma Pao Dou Fu and I do believe that Fuschia Dunlop's recipe is the best. I feel as though I'm totally finished w my experimentation and now know how best to make this dish to suit my tastes. So even though I likely had more Conundrum than dinner tonight, I am wiser for the process and fully expect I may feel like lingua tomorrow!!

                                                                                                                                                                                                                                                                                      Here's a link to my Ma Pao Dou Fu notes and photos in the COTM thread if you're interested:


                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                        buttertart Apr 22, 2012 04:47 PM

                                                                                                                                                                                                                                                                                        The Hunan one in RCC uses pork and you can always use pork in the dish, it's mostly made with pork anyway.

                                                                                                                                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                                                                                                                                          Breadcrumbs Apr 22, 2012 05:17 PM

                                                                                                                                                                                                                                                                                          Yes, I saw that bt and I was actually surprised FD called for beef in the Sichuan version. The first time I made it w beef I found it off-putting but in the spirit of experimentation, I thought I'd give beef another chance just to be certain it wasn't just a fluke the first time around. I've made it w pork several times now and it really is yummy! I'm delighted to have a definitive recipe now.

                                                                                                                                                                                                                                                                                    2. m
                                                                                                                                                                                                                                                                                      megjp Apr 21, 2012 02:27 PM

                                                                                                                                                                                                                                                                                      I've roused myself from my hungover daze to go to the grocery store -- hold the applause, it's about 300m from my door -- and pick up the rest of what I needed to make baigan ka bhartha. I've been craving this, my favourite Indian dish, quite powerfully today, so I bowed out of tonight's social obligations and just pulled the roasted eggplant out of the oven (no gas hob, sniff sniff).

                                                                                                                                                                                                                                                                                      I could use a quiet night to myself spent eating good food and re-lining my cupboard shelves. Although non-food people don't understand, I know you folks do. :)

                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                      1. re: megjp
                                                                                                                                                                                                                                                                                        Breadcrumbs Apr 21, 2012 02:38 PM

                                                                                                                                                                                                                                                                                        Enjoy megp and thanks for the chuckle!

                                                                                                                                                                                                                                                                                        1. re: megjp
                                                                                                                                                                                                                                                                                          LindaWhit Apr 21, 2012 02:47 PM

                                                                                                                                                                                                                                                                                          You AND lingua are dealing with achy heads? Oh my. But yes - your evening alone sounds just right.

                                                                                                                                                                                                                                                                                          1. re: megjp
                                                                                                                                                                                                                                                                                            nomadchowwoman Apr 21, 2012 04:04 PM

                                                                                                                                                                                                                                                                                            Feel better, lingua and meg. Good food has healing powers.

                                                                                                                                                                                                                                                                                            1. re: megjp
                                                                                                                                                                                                                                                                                              mariacarmen Apr 22, 2012 12:15 AM

                                                                                                                                                                                                                                                                                              eggplant sounds good for a hangover.. must remember that.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                megjp Apr 22, 2012 04:00 PM

                                                                                                                                                                                                                                                                                                It (or the garam masala, I'm unsure) seriously worked the charm. I felt rejuvenated less than half an hour after eating dinner, to the point where I could go to a friend's for a movie night. Whee!

                                                                                                                                                                                                                                                                                                1. re: megjp
                                                                                                                                                                                                                                                                                                  nomadchowwoman Apr 23, 2012 11:28 AM

                                                                                                                                                                                                                                                                                                  You are officially still young, then!

                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                    mariacarmen Apr 23, 2012 02:53 PM

                                                                                                                                                                                                                                                                                                    it's true. one spicy meal would not do it for me.

                                                                                                                                                                                                                                                                                            2. linguafood Apr 21, 2012 01:43 PM


                                                                                                                                                                                                                                                                                              That's kinda how I've been feeling all day.... our friend's cassoulet was lovely -- a bit hearty perhaps for a rather mild spring day, but delish nonetheless. Topped with a wonderful, herby & garlicky panko crust.

                                                                                                                                                                                                                                                                                              It was, however not hearty enough to prevent the massive hangover that resulted from a leetle bit too much white wine and a second Hendricks martini at a local bar. Turns out that second martini was poisoned!!! '-)

                                                                                                                                                                                                                                                                                              So, um, cooking anything is beyond my capabilities tonight, and we'll likely get some greasy Thai take-out to sop up the remaining booze molecules dancing around inside of me. Gotta be on the earlier side, as I have an 8:30 gig. I need that like a hole in my head today.

                                                                                                                                                                                                                                                                                              Somehow, I don't feel much like singing. Funny how that is....

                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                                Breadcrumbs Apr 21, 2012 02:09 PM

                                                                                                                                                                                                                                                                                                We'll be thinking of you tonight lingua...good luck and let's hope the Thai meal puts you back on track.

                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                  linguafood Apr 21, 2012 02:13 PM

                                                                                                                                                                                                                                                                                                  Thanks, BC, I'll likely feel better once I eat some drunken noodles. How very fitting :-)

                                                                                                                                                                                                                                                                                                2. re: linguafood
                                                                                                                                                                                                                                                                                                  LindaWhit Apr 21, 2012 02:46 PM

                                                                                                                                                                                                                                                                                                  Oh my lord - I do hope the Thai takeout helps rejuvenate you, lingua! Good luck tonight with the singing (and loud band noise) tonight!

                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                    mariacarmen Apr 22, 2012 12:14 AM

                                                                                                                                                                                                                                                                                                    oh hon... i hope you are not at the age (as I have been, for a few years now) where those hangovers last TWO DAYS. suck.

                                                                                                                                                                                                                                                                                                    hope the thai and a day in bed did the trick for you....

                                                                                                                                                                                                                                                                                                  2. r
                                                                                                                                                                                                                                                                                                    rizzo0904 Apr 21, 2012 01:32 PM

                                                                                                                                                                                                                                                                                                    needed something quick since i just got home from work....making burgers with cumin, curry, figs, and pine nuts in them. and organic tater tots for the kids...i figure organic makes them better, right? :) some green beans...and i have some butternut squash for the 2 year old since he's picky.

                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: rizzo0904
                                                                                                                                                                                                                                                                                                      Breadcrumbs Apr 21, 2012 02:07 PM

                                                                                                                                                                                                                                                                                                      rizzo I dream of being so creative and ambitious when I need something quick after work. Yummy dinner!

                                                                                                                                                                                                                                                                                                      1. re: rizzo0904
                                                                                                                                                                                                                                                                                                        LindaWhit Apr 21, 2012 02:44 PM

                                                                                                                                                                                                                                                                                                        Wow - great blend of flavors in the burger mix!

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                          rizzo0904 Apr 21, 2012 03:03 PM

                                                                                                                                                                                                                                                                                                          thanks....i love that burger recipe. i added some cinnamon too. and i'll usually add the same spices into the ketchup.

                                                                                                                                                                                                                                                                                                        2. re: rizzo0904
                                                                                                                                                                                                                                                                                                          mariacarmen Apr 22, 2012 12:12 AM

                                                                                                                                                                                                                                                                                                          damn, rizzo, that burger sounds too exotic to be called a burger! wonderful combo!

                                                                                                                                                                                                                                                                                                          and i love tater tots, organic or not.

                                                                                                                                                                                                                                                                                                        3. BananaBirkLarsen Apr 21, 2012 01:28 PM

                                                                                                                                                                                                                                                                                                          Last night was my birthday dinner out and an excellent filete de pescado a la diabla (my full write-up of the meal can be found here: http://chowhound.chow.com/topics/845381) and then home for cheap supermarket cake and iced coffee and kitchen-related presents. My boyfriend got me an absolutely beautiful depression-era enameled roasting pan. It's more than 70 years old and barely has a scratch on it. It looks sort of like this one (http://1.bp.blogspot.com/_eclUjGxkzSw...), only white. I'm a little scared to cook in it for fear of damaging it, but am going to face my fears tonight and roast a chicken. Probably surrounded with root vegetables. Not sure what else just yet.

                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                            GretchenS Apr 21, 2012 01:33 PM

                                                                                                                                                                                                                                                                                                            BBL, that dinner sounds awesome! And the roaster is adorable. Not to worry about using it, they made things to last back then. Just don't use metal utensils and you'll be fine...

                                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                              Breadcrumbs Apr 21, 2012 02:06 PM

                                                                                                                                                                                                                                                                                                              BBL I'm glad your b-day dinner was worth a trip back (hopefully you drove this time!!) Your meal sounded amazing. Oh & what a thoughtful gift from your boyfriend...sounds like he may be a keeper! (and a lover of roasts!!) Smart guy on all counts!!

                                                                                                                                                                                                                                                                                                              1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                LindaWhit Apr 21, 2012 02:43 PM

                                                                                                                                                                                                                                                                                                                VERY nice on the vintage roaster pan! And those things are pretty darn tough - roast away. It should clean up well (just don't use a scouring pan on it - that'll eventually wear down the enamel). Enjoy your birthday gifts!

                                                                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                  nomadchowwoman Apr 21, 2012 03:58 PM

                                                                                                                                                                                                                                                                                                                  That roaster is gorgeous, BBL--what good taste your boyfriend has.

                                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                    onceadaylily Apr 21, 2012 05:40 PM

                                                                                                                                                                                                                                                                                                                    Gorgeous pan! I love the old stuff. Lucky you, especially with such a nice meal to boot.

                                                                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                      mariacarmen Apr 22, 2012 12:11 AM

                                                                                                                                                                                                                                                                                                                      BBL, you just made me hungry for ICEBERG! i was just thinking how much i love iceberg in old-school mexican restaurants when you wrote your boyfriend said it was unnecessary, and then you echoed my thoughts about it being a great addition to the heaviness of rice/beans/etc. that review got me salivating.

                                                                                                                                                                                                                                                                                                                      and that is a BEAUTIFUL pan! great job, BF!

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                        linguafood Apr 22, 2012 09:14 AM

                                                                                                                                                                                                                                                                                                                        Try it stir-fried with oyster sauce and garlic some time. It's a revelation.

                                                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                                                          mariacarmen Apr 22, 2012 09:48 AM


                                                                                                                                                                                                                                                                                                                      2. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                        gingershelley Apr 22, 2012 08:22 AM

                                                                                                                                                                                                                                                                                                                        Wow, Nice b-day celebration, and what a thoughtful, beautiful gift... enjoy!

                                                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                                                          ChristinaMason Apr 22, 2012 09:14 AM

                                                                                                                                                                                                                                                                                                                          happy belated! great gifts and a great meal...

                                                                                                                                                                                                                                                                                                                        2. m
                                                                                                                                                                                                                                                                                                                          MaryContrary Apr 21, 2012 01:19 PM

                                                                                                                                                                                                                                                                                                                          Dang. I'm out of town for a couple of days and miss an entire edition.

                                                                                                                                                                                                                                                                                                                          Grilled smoked sausage, mac 'n cheese, halved grape tomatoes and sliced avocado with lime juice drizzle and salt. WFD tonight. Maybe something green, depending on what I have.

                                                                                                                                                                                                                                                                                                                          1. GretchenS Apr 21, 2012 01:17 PM

                                                                                                                                                                                                                                                                                                                            Dinner tonight was largely an assembly job: I roasted the last of my gorgeous Cotswolds asparagus and wrapped it in the UK's answer to prosciutto: English air-dried ham. Delicious! With it, a selection of English cheeses: Warwickshire Truckle, Worcester Gold (these are both cheddar-type cheeses), Sharpham Brie and Somerset Goat. Toast points. The Worcester Gold was one of the best cheeses I have ever put in my mouth: deep, rich flavor, that gorgeous crunch of whatever it is that sometimes puts sort of crystals that crunch in cheese like flakes of sea salt. Heaven. The Warwickshire Truckle was good but a bit musty/mousy/musky for me. The Somerset Goat was very good indeed. The Sharpham Brie was a loser, even the runny bits near the rind. I am hoping the picture I have attached "takes". If so, the Worcester Gold is the one at 6:00 on my plate. Also attempting to attach a funny food-related sign I saw down in the Cotswolds.

                                                                                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                                                                                                              LindaWhit Apr 21, 2012 01:29 PM

                                                                                                                                                                                                                                                                                                                              Oh Gretchen, that looks wonderful! And if you like that crystally bits in cheddar? I will introduce you to Coastal cheddar cheese when you return. :-) (In fact, I think I said I was going to try and get some for Harters and the Missus for when we get together). Loved your simple dinner, and loved the store name. :-)

                                                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                linguafood Apr 21, 2012 01:37 PM

                                                                                                                                                                                                                                                                                                                                That cheese & asparagus dinner looks & sounds lovely, Gretchen. Now I need to get my hands on some Worcester Gold. I wonder if it's exported to Germany.....

                                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                  Breadcrumbs Apr 21, 2012 02:01 PM

                                                                                                                                                                                                                                                                                                                                  Living vicariously through your enticing post and photos Gretchen....it all sounds wonderful and I LOVE the fish & chip shop. What a hoot!

                                                                                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                    mariacarmen Apr 22, 2012 12:06 AM

                                                                                                                                                                                                                                                                                                                                    cheezus christ you're making me jealous! and hungry....

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                      Harters Apr 22, 2012 03:54 AM

                                                                                                                                                                                                                                                                                                                                      British air dried ham is a real rarity. I knew a small producer in the north west but I think he may have retired now as I havnt seen it for a while.

                                                                                                                                                                                                                                                                                                                                      Coastal cheddar is an interesting product as it's not generally available in the UK - almost all of the production goes for export to the US

                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                        GretchenS Apr 22, 2012 12:40 PM

                                                                                                                                                                                                                                                                                                                                        Mine was from Oxsprings: http://www.oxsprings.com/index.htm I got it at that farm store near Evesham, I think you need to find a reason to go there. :) Polished off the past two slices while making dinner tonight. Mmmmmm.

                                                                                                                                                                                                                                                                                                                                      2. re: GretchenS
                                                                                                                                                                                                                                                                                                                                        gingershelley Apr 22, 2012 08:20 AM

                                                                                                                                                                                                                                                                                                                                        Yummy dinner, and nifty sign:)! Thanks for letting us live vicariously!

                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                          ChristinaMason Apr 22, 2012 09:12 AM

                                                                                                                                                                                                                                                                                                                                          drool. i'm with you on the crystally bits in cheese, hence my obsession with super-aged gouda.

                                                                                                                                                                                                                                                                                                                                        2. LindaWhit Apr 21, 2012 12:35 PM

                                                                                                                                                                                                                                                                                                                                          As for me, dinner tonight will be sirloin tips. Yes, I know I had a filet last night. Wasn't planning on it, however, and the tips were taken out to defrost yesterday morning. It'll make good steak for sandwiches or salads later.

                                                                                                                                                                                                                                                                                                                                          Made my marinade of red wine (Captain's Cabernet Sauvignon - the Jason Varitek Cab gifted to me and actually not too bad!), teriyaki sauce, spicy brown mustard (Gulden's), honey, dried onion flakes, fine herbs, garlic powder, and pepper, although this time I used Aleppo pepper for a bit of a bite. They'll marinate and then go onto the grill pan for searing, and will finish in the oven. I'll boil the marinade and use it as a bit of sauce.

                                                                                                                                                                                                                                                                                                                                          Sides will be a baked tater with sour cream, a bit of roasted garlic, and snipped fresh chives and a salad with honey-ginger vinaigrette. Still have plenty of the ginger white balsamic vinegar to use.

                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                            Breadcrumbs Apr 21, 2012 01:59 PM

                                                                                                                                                                                                                                                                                                                                            Sounds like a wonderful dinner Linda and I'm with you on the Aleppo pepper. I can't get enough of it lately. I even took a small tin to work w me so I can Aleppo-up my lunches!!

                                                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                              LindaWhit Apr 21, 2012 02:39 PM

                                                                                                                                                                                                                                                                                                                                              Oh SMART! I might have to buy a small jar of it the next time I'm at Penzey's so I can do the same thing! (Oh, lord - if I start bringing herbs and spices into work, they're *really* going to wonder about me!)

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