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What's for Dinner? #140 [old]

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

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  1. 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

      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

        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!)

    2. 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

        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

          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

            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

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

              1. re: GretchenS

                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

                  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

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

                  1. re: GretchenS

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

                  2. 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. 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

                        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

                          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

                            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

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

                              1. re: BananaBirkLarsen

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

                                1. re: BananaBirkLarsen

                                  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

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

                                  2. re: BananaBirkLarsen

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

                                    1. re: BananaBirkLarsen

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

                                    2. 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

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

                                        1. re: rizzo0904

                                          Wow - great blend of flavors in the burger mix!

                                          1. re: LindaWhit

                                            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

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

                                            and i love tater tots, organic or not.

                                          3. UGH.

                                            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

                                              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

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

                                              2. re: linguafood

                                                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

                                                  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. 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

                                                    Enjoy megp and thanks for the chuckle!

                                                    1. re: megjp

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

                                                      1. re: megjp

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

                                                        1. re: megjp

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

                                                          1. re: mariacarmen

                                                            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

                                                              You are officially still young, then!

                                                              1. re: nomadchowwoman

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

                                                        2. 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

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

                                                            1. re: Breadcrumbs

                                                              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:

                                                              http://chowhound.chow.com/topics/4946...

                                                               
                                                              1. re: Breadcrumbs

                                                                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

                                                                  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. 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

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

                                                                1. re: linguafood

                                                                  http://halfbuzzedhostess.com/

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

                                                                2. 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

                                                                    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. 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. 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.

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

                                                                        Dinner:
                                                                        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

                                                                          Wanted to add my photos

                                                                           
                                                                           
                                                                           
                                                                          1. re: bblonde

                                                                            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

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

                                                                              1. re: ChristinaMason

                                                                                This was the recipe I used
                                                                                http://www.epicurious.com/recipes/foo...

                                                                                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

                                                                                  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!!

                                                                            2. re: bblonde

                                                                              That asparagus tart looks wonderful!

                                                                              1. re: bblonde

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

                                                                                1. re: bblonde

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

                                                                                  1. re: bblonde

                                                                                    Your tart is gorgeous. The whole meal is.

                                                                                  2. re: bblonde

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

                                                                                    1. 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

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

                                                                                        1. re: mariacarmen

                                                                                          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

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

                                                                                          2. re: mariacarmen

                                                                                            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!

                                                                                          3. 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

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

                                                                                              1. re: LindaWhit

                                                                                                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

                                                                                                    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: scubadoo97

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

                                                                                                      1. re: scubadoo97

                                                                                                        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

                                                                                                          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

                                                                                                            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

                                                                                                              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

                                                                                                                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

                                                                                                                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

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

                                                                                                                2. re: buttertart

                                                                                                                  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. 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

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

                                                                                                                  1. re: Harters

                                                                                                                    "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

                                                                                                                      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"
                                                                                                                      http://www.youtube.com/watch?v=beCYGm...

                                                                                                                      1. re: Harters

                                                                                                                        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: Harters

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

                                                                                                                          1. re: Harters

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

                                                                                                                          2. re: Harters

                                                                                                                            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

                                                                                                                              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

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

                                                                                                                                1. re: megjp

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

                                                                                                                            2. 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

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

                                                                                                                                1. re: Frizzle

                                                                                                                                  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

                                                                                                                                    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

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

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        They are a bit of work but definitely worth it.

                                                                                                                                  2. 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

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

                                                                                                                                      1. re: ChristinaMason

                                                                                                                                        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

                                                                                                                                          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. 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

                                                                                                                                          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

                                                                                                                                            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

                                                                                                                                              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

                                                                                                                                                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

                                                                                                                                                  she doesn't leave for Berlin until May.

                                                                                                                                            2. re: linguafood

                                                                                                                                              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

                                                                                                                                              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

                                                                                                                                                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

                                                                                                                                                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.

                                                                                                                                                  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: steve h.

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

                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                      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

                                                                                                                                                        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

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

                                                                                                                                                        Perfect food for sleet & wet snow. Blurgh.

                                                                                                                                                          1. re: LindaWhit

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

                                                                                                                                                            1. re: nomadchowwoman

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

                                                                                                                                                        1. 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

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

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              They may lingua, they just may indeed!!

                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                              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

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

                                                                                                                                                              2. re: Breadcrumbs

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

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  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

                                                                                                                                                                    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: LindaWhit

                                                                                                                                                                        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:

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                      2. re: Breadcrumbs

                                                                                                                                                                        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!

                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                      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.

                                                                                                                                                                    2. 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

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

                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                          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

                                                                                                                                                                            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. 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

                                                                                                                                                                                Love me some tabbouleh. Chicken looks great

                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                  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

                                                                                                                                                                                    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

                                                                                                                                                                                  The dandelion salad sounds absolutely inspired.

                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                    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

                                                                                                                                                                                      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

                                                                                                                                                                                        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

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

                                                                                                                                                                                    1. re: nomadchowwoman

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

                                                                                                                                                                                  3. 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.

                                                                                                                                                                                      Oooh, what did you fill the cannelloni with?

                                                                                                                                                                                      1. re: nomadchowwoman

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

                                                                                                                                                                                    2. 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

                                                                                                                                                                                        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

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

                                                                                                                                                                                          1. re: LindaWhit

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

                                                                                                                                                                                          2. re: megjp

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

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

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                                                              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

                                                                                                                                                                                                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

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

                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                  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! :)

                                                                                                                                                                                              3. 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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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

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

                                                                                                                                                                                                2. 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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                        Sounds really, really delicious, bt, agreed.

                                                                                                                                                                                                        Nice to do something a bit different with scallops!

                                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                                      Very lucky friends!
                                                                                                                                                                                                      How do you do the raita?

                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                          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

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

                                                                                                                                                                                                            1. re: buttertart

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

                                                                                                                                                                                                              1. re: dianne0712

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

                                                                                                                                                                                                                http://www.fageusa.com/

                                                                                                                                                                                                        2. 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. 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. 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

                                                                                                                                                                                                                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

                                                                                                                                                                                                                  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

                                                                                                                                                                                                                    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: ChristinaMason

                                                                                                                                                                                                                        :) 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

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

                                                                                                                                                                                                                2. 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

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

                                                                                                                                                                                                                      1. re: Harters

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

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      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

                                                                                                                                                                                                                        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

                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                        2. 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

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

                                                                                                                                                                                                                          2. 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. 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

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

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        Homemade mayo sounds so classy. Good job MC!

                                                                                                                                                                                                                                        1. re: mariacarmen

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

                                                                                                                                                                                                                                        2. 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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                Jeers: today's weather!

                                                                                                                                                                                                                                                1. 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. 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

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

                                                                                                                                                                                                                                                      1. re: mariacarmen

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

                                                                                                                                                                                                                                                        1. re: mariacarmen

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

                                                                                                                                                                                                                                                          1. 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

                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                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. 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

                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                    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:

                                                                                                                                                                                                                                                                    http://www.welcome-2-mallorca.com/coc...

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      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. 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

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

                                                                                                                                                                                                                                                                  2. 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

                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                            Is that a permanent move or just temporary for work?

                                                                                                                                                                                                                                                                            John

                                                                                                                                                                                                                                                                            1. re: Harters

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

                                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                        2. 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.
                                                                                                                                                                                                                                                                          http://smittenkitchen.com/2008/07/nap...

                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                              I love your twists on that recipe. Stealing!

                                                                                                                                                                                                                                                                            3. 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. 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. 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

                                                                                                                                                                                                                                                                                    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. 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. 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

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

                                                                                                                                                                                                                                                                                        1. re: Harters

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

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            LOL.

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

                                                                                                                                                                                                                                                                                        2. re: LindaWhit

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

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            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. :-)

                                                                                                                                                                                                                                                                                        3. 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

                                                                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                                                          2. 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. 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

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

                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

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

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

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

                                                                                                                                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                          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.

                                                                                                                                                                                                                                                                                                    1. 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

                                                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                              thanks!
                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                              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. 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.

                                                                                                                                                                                                                                                                                                                Meatballs might be subjective, but meatballs are good.

                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                  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.

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

                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

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

                                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                                        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!

                                                                                                                                                                                                                                                                                                                    2. 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

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

                                                                                                                                                                                                                                                                                                                      2. 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. 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

                                                                                                                                                                                                                                                                                                                            I agree on the repurposing of the chicken, weezie.

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

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

                                                                                                                                                                                                                                                                                                                          2. 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. 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

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

                                                                                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                  love your fries!

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

                                                                                                                                                                                                                                                                                                                                2. 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

                                                                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                    1. 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

                                                                                                                                                                                                                                                                                                                                        Who cares indeed. Sounds delicious.

                                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                                                                                        2. 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!)