What's For Dinner? #141 [OLD]

[mariacarmen]

Here we are, brand new thread, so soon! Spring is definitely springing - are there nettles and ramps and asparagus and pea shoots and green garlic abounding in your area, and making it onto your tables? Let's hear about it!

[roxlet]

Let's bring the conversation here:

http://chowhound.chow.com/topics/847340

[linguafood]

Might it be time for a new thread, perhaps? We're way beyond 300 posts....

[PHREDDY]

Go for it Lingua...entonce...de que pias tu?

[linguafood]

Wie bitte? Ah, sorry, had to look that one up. I would've recognized país, btw, more so than pias '-)

To answer your question: Ich komme aus Deutschland, Herr Phreddy.

[steve h.]

It's a straightforward process:

1). Open a new thread.
2). Invite others on the old thread to post comments on the new thread. Provide a link.
3). Use the "report" button on the old thread to notify the mods of the switch and politely ask them to append the "old" suffix ASAP.

It goes without saying that if Linda disagrees with your assessment, you will be deep-fat fried.

[linguafood]

ah, the report button. duly noted for next time.

[LindaWhit]

:-) You can hit the report button on the old thread several hours later, too.

[steve h.]

Corned beef is on the menu (the house smells great).
Deb is off to charm school for a few days so I'm indulging myself. There will be canned peas (very young sweet peas) and canned white potatoes as sides. Beer to wash things down, Yankees on the plasma. Junior's Cheesecake will be the dolce, digestif will be courtesy of Lynchburg, Tennessee.

[mariacarmen]

Sigh. No real cooking last night. The oldster had TWO fender benders in two days – one much worse than the other. He’s totally fine, but as a result of the more serious incident, his car is probably totaled and the other car – well, we’ll see. No one was hurt, thank god, and the only other saving grace is that the cop told my dad (rather than us having to do it) that he should not be driving any longer. I was actually going over there last night to have that conversation. He’s pretty much in agreement. It’s sad, for me it means his world will be that much smaller. But my sister’s next door, and she can drive him wherever he wants or needs to go. The other bright note – we won’t have to pay increased insurance rates due to this latest incident since he won’t be driving anymore. It really was time.

ANYWAY, dinner was a Trader Joe’s marinated tri tip and leftover mashed potatoes for my dad, and Target popcorn and some of the tri tip for me.

This morning I plopped seasoned chicken thighs, gochujang, some sweet kimchi-like stuff i have a couple of jars of, scallions, whole garlic cloves, granulated garlic, brown sugar, sliced jalapenos, cilantro and mint, and a cup of water, into the slow cooker on low. I’ll pour off the marinade tonight and reduce it, and put the thighs under the broiler to crisp the skin. Jasmine rice alongside, Ina's fresh kimchi, and some sort of salad. I bet it smells good in my house already.

[gingershelley]

Oh MC! So sorry about the oldster accidents! I am sure that had you (and him) at pretty high upset levels. I remember when my Grandpa had to stop driving, it was tough. That is a hard milestone to cross, but SO glad he is not hurt, nor anyone else!

Chix crock pot sounds delish.... I love walking into the house to the smells of simmering food. Chin up!

[MaryContrary]

A blessing in disguise, mc. That is a difficult discussion and one that often ends in downright refusal. I hope he takes the officer's advice more seriously than he might have otherwise taken yours. Maybe it's more effective, not coming from family. At least no one was physically injured.

The chicken thighs sound delicious.

For us, Frito pies with chili, cheese and onion. Mr. C will have his plain. Now that I have sriracha, I'll have a few splashes on mine, and a broiled Oscar Mayer wiener cut into small bites and dabbed with some French's mustard at the side of the bowl (best of two worlds -- Frito pie AND a chili dog, all in one meal)

And I note that my note's in the right place, for once this week.

[mariacarmen]

thanks GS & MC - yes, absolutely better coming from the authority figure. i think it's a done deal.

FRITO PIES! they're like some mythical beast for me, like the holy grail! i've never had one, always wanted to try it. One place by my house that served it was out of it the night i went and has since closed. I would make my own but I want to see what it's SUPPOSED to taste like first. our office is having a chili cook-off week after next, tho, and I'm competing (i don't really even like chili but i made an "award-winning" chili at another office party a few years ago) so maybe i'll make extra to make the frito pie with that.

(So, MC, the key to proper positioning is that when you first respond to someone's post, not the original post, it doesn't show up as having responded to the person you thiknk you did. however, if you look later on, it usually does show up in the right place. i think the more common mistake is people responding to the last post as if they're responding to the original post. Really no biggee either way.).

[MaryContrary]

mariacarmen! The proper way is to buy a bag of Fritos (no substitutions),, dump some into a bowl, heat a CAN of chili w/o beans (don't use your good stuff here), top with chopped onions, if desired, then shredded cheese, ladel the chili over all, and eat with a spoon. In fact, purists insist you buy the individual bag of Fritos, slit open the side and use that as a bowl, eat with a PLASTIC spoon.

[mariacarmen]

ahhahahaha, really?? there's no actual crust involved???

i'd heard about the fritos/chili in a bag, but i thought that was just the frat boy offshoot....

well, hell, i can do that!

thanks MC!

[Berheenia]

On another bright note he no longer has to worry about drinking and driving so mix the man a martini!

[mariacarmen]

hah - if only he would have a drink!

[nomadchowwoman]

Glad your Oldster is ok and accepting of the doctor's advice. My sisters and I keep thinking my mom should probably stop driving, but she will NEVER listen to us. She drove me to the doctor last week--an anomaly as whenever we're in a car together, I drive--and drove between 15-20 mph the entire way. I now understand why someone recently stopped his car in front of her, forcing her to stop, jumped out and went up to her window and cussed her out in the most vile imaginable language (that part I don't understand; he was a true ass; but the rage, I can). But she's convinced that the slower you drive, the safer you are.

Anyway, I'm getting sidetracked from your most delicious-sounding dinner. Yum.

[mariacarmen]

it's awful how older people get abused like that, but i too get the rage. he can be infuriating! last night, i think he was agitated from the day's events, and he got angry at ME because i couldn't hear something he was saying! i couldn't hear HIM, the practically deaf guy with the hearing aids, for whom I have to go into the bathroom at work so i can talk loudly enough at him!

[steve h.]

Howdy mc,

You do what you have to do. Deb took care of her mom here in Connecticut, I took care of mine in Princeton, N.J. (I commuted there Monday through Friday and spent weekends home). Social services in both states were sympathetic and offered sterling advice. Sometimes you just have to take a deep breath, assess the situation and use all the brains you have plus all you can borrow. It makes no difference if you're dealing with a short/medium/long timeframe, a little planning goes a long way.

[mariacarmen]

thanks steve, really. after having dealt with the same type of thing you went through with my mom already (she died a little less than two years ago), i'm always grateful for programs like medicare and hospice, as well as other kindly people who have gone through the same thing and their good ideas. appreciate it.

[PHREDDY]

Tough, tough.....it is no fun to recongnize aging....my stepdad has alhiziemers...my dad dementia....step dad does not drive....dad only with stepmom in the car...they are both 90,years old...As I told mom and step mom..with them behind the wheel...you never know....none the less my dad still has Happy hour every night(at home of course)...consisting of his scotch on the rocks and stepmom , her glass of chard with peanuts or pretzels....hell... I will take that contract...and i hope you will take your dad's too...it sounds that he is still eager to live normally and his aspirations are that of the rest of us...

[mariacarmen]

thanks Phreddy. Love that your dad is enjoying his happy hour fare still!
and i love that last line. that is something i need to always remember.

[GretchenS]

mc, so very sorry about the oldster's fender benders, so glad no one was hurt, and frankly so envious that you got a cop to tell him he shouldn't drive anymore. I mean, I am glad for you but I wish I could order that up for mine without personal injury!! I know that it will be very tough on him as it will on my own oldster if we actually get him through his current hospital stay (they told us, not him, that he could not drive any more). And you did make me laugh when you said he gets mad at you for not hearing, it sounded so familiar!!! :) Best of luck with it all and I know your dinner tonight will be fab. Can you fed ex some of that crisp skin please??

[mariacarmen]

oh GS. sorry about your dad's latest hospital stay. why didn't the health professionals tell him directly? what a bummer. i'm telling you, it's made all the difference in the world that it didn't come from his nagging daughters. i hope you get some help in that regard from his doctor.

I'm afraid i can't help you with the skin, i'm going to eat every last bite of it!

[LindaWhit]

Oh mc, I'm so sorry - but I'm glad the oldster agreed that it's time for him to give up his license...it really is for the best. I'm very glad the oldster and the other drivers weren't hurt!

[mariacarmen]

thanks LW!

[slowshooter]

Stir fried bok choy, carrots and green onions with ginger, garlic; SP and soy.
Pan seared marinated wild goose sliced and thrown over the bok choy.

[deet13]

Chopped beef kidneys and onions sauteed in butter, on a bed of egg noodles, w/a side of shredded cabbage and carrots.

[gingershelley]

Tonight is just a cheese plate with some sliced apple and a chunck of whole grain bread, last smidge of herbed garlic liverwurst from Han's deli; Had a seminar to go to from 6-8:30, so had a little hummus and veg before hand, and the cheese plate now.

Very nice runny real french brie, a tiny wedge of Blue Castelles, and last of the Morbier.

Murray's Cheese shop has taken over the cheese consession at a Kroger (QFC) near the Frenchman's, so suddenly, quality up, prices down on all the good cheeses! So exciting!

[mariacarmen]

share your enthusiasm for a good cheese shop in the neighborhood!

and may i say i am EXTREMELY ENVIOUS that you get to meet Linda Nightshade soon!!!!! give her a giant hug from me!

[gingershelley]

I am very excited for our shopping and lunch gig on Saturday; World Spice and The Spanish Table, lunch at pork-centric Lecosho near Pike Place Market.

We shall share about our hijinks, of course!

[LindaWhit]

Oh, I *LOVED* The Spanish Table when I was last in Seattle - I have two small cazuelas from there! Enjoy your shopping and lunching expedition!

[gingershelley]

There will be pics too, I promise:)!

[AlkieGourmand]

I made farro spaghetti with bottarga and scallion, saffron, lemon zest, and dried red chile sauteed in olive oil. I learned a lot from this.

The farro spaghetti, made by Rustichella, was great! It boiled to a nice al dente texture and had a deep earthy flavor, without being overwhelmingly grainy. Rustichella makes a whole like of farro pastas (made from emmer wheat) and I will definitely buy again.

Bottarga: This dried out and lost flavor from sitting in my fridge too long. I need to use it sooner or take better care of it next time.

Saffron: I used too much! This might be the world's most expensive spice per gram, but you only need a tiny pinch. More will make your dish bitter and too intense.

Otherwise, this was good stuff!

[gingershelley]

That sounds wonderful! I may get some Botarga at Spanish Table Saturday if they have it in stock.

AG, where are you finding this farro pasta? I would love to try this....

[AlkieGourmand]

I live in Santa Monica where there is a store called Bay Cities that has a whole aisle of pastas. But like so many other things, you can also buy Rustichella's farro pastas on Amazon:

http://www.amazon.com/Rustichella-dAb...

[Barbara76137]

tonight was nicoise salad. Baby red potatoes and the beans were great, but when I added the tuna I teared up since there was no cat to beg for it. No one to want the tuna can. I've had a cat for the past 30 years always begging for tuna.

[gingershelley]

Barbara; I am sad for you about the tuna can:(! But I am sure kitty was there nosing around in spirit....

[mariacarmen]

oh Barbara , so sorry....

[MaryContrary]

Barbara, is it time for a new little one to spoil? I know it hasn't been very long, but there are tuna cans going to waste here.

. . . you'll know when it's time.

mc, this note is in the wrong place AGAIN! And yes, gs, the kitties are always there in spirit.

[LindaWhit]

{{{{{hugs}}}}}} Barbara, you'll have these on occasion. The heartache does lessen, I promise.

[rabaja]

So sorry, Barbara. It's so hard when it catches you off guard like that. Lots of warm thoughts your way, and remember the great life you gave your kitty!

[mariacarmen]

rabaja! you're back!! are you married/honeymooned???

[rabaja]

yes, back already, it flew by.
And yes, check and check, married and honeymooned!
Our meals have been a little scattered and ho-hum since re-entry, although tonights lamb chops should really change that!
I missed you all, and it's been fun reading all the good meals you've been enjoying, and good times planned. LindaW and GretchenS out canoodling with Harters and his woman...who'da thunk it?!

[mariacarmen]

hope you had a great time! congratulations!! glad to have you back, Mrs.!

[LindaWhit]

Wonderful and congratulations to you, Mrs. rabaja! :-)

[ChristinaMason]

aww, congrats! hope it was a lovely experience!

[Breadcrumbs]

Congratulations rabaja, wishing you both all the very best and many wonderful meals together!

[ChristinaMason]

Grilled sweet (turkey) Italian sausages with skewers of green pepper, onion, and zucchini tossed with olive oil, aleppo, garlic, fresh oregano, s&p. The onion crisped up to utter charred deliciousness. A little leftover steamed cous cous on the side.

Drinks were gin, lime juice, and Lillet Blanc and spicy pineapple cocktails. Happy bellies.

[mariacarmen]

yum.

i especially like that Lillet Blanc cocktail. love the stuff.

[JungMann]

What made the pineapple cocktail spicy? Do you think Aperol would substitute well in place of the Lillet? I am trying to limit my bar to only 2 bottles over $30 a time lest I spend my summer nights broke and boozed out of my mind on addictive blends of Campari, St. Germain, Fernet, Lillet, Pimm's...

[mariacarmen]

Lillet's not bitter at all, JM, so i would think it would be a whole other drink with Aperol. i misread CM's post, i thought there were two separate drinks - one with the Lillet and the other the spicy pineapple. my bad.

worse ways to spend a summer!

[ChristinaMason]

not at all, MC, you were right. those were two separate drinks. the spicy cocktail I've posted before----pineapple vodka infused with fresh hot peppers (mainly jalapeno, serrano, and a little jabanero) shaken with simple syrup and lemon juice. It's yum. The gin and lillet we just made up---it was tasty, but a bit sweet, I think b/c we used Bluecoat gin. Hence the lime juice. A dash of bitters would not have been amiss.

[mariacarmen]

sounds amazing. i do love Lillet.

[ChristinaMason]

Aperol and Lillet are two very different animals. Lillet is more akin to a sweet white vermouth---a little spiced, a little grape-juicey---it's basically a spiced white wine. Worth a purchase.

[JungMann]

I've only had Lillet once and I thought it tasted like a juicy Aperol and white wine, but I could just have my taste memories confused.

[Novelli]

I clipped out some collard and mustard greens from the garden tonight and stewed them spicy with a couple smoked hamhocks. I also made a quick skillet cornbread (wish I had jalapenos on hand) and called it a meal.

[weezieduzzit]

That looks delicious! I love greens.

[gingershelley]

Yum! I'll take a bowl of greens with pot licker anyday:)

[Chocolatechipkt]

Boneless skinless chicken thighs baked with artichoke hearts and roasted red peppers (with smoked paprika, s&p, and a drizzle of olive oil. And baked sweet potatoes.

[mariacarmen]

wow that sounds like an awesome chicken dish CCKT!

[Chocolatechipkt]

Thanks! It's my go-to dish when I don't feel like fussing in the kitchen. It's so versatile--you can change vegetables (except I always have artichoke hearts, b/c I love them ... and jars of roasted red peppers make it super easy when you're tired), flavors etc, and it all roasts in the pan together.

[weezieduzzit]

I'm more interested in a "dish" than a "meal" tonight so I think I'm going to roast cauliflower with lots of whole garlic cloves and some diced double smoked bacon (just a slice or two,) and then stir in some fresh spinach to wilt when it comes out of the oven and a sprinkle of parmesan on top. If I think it needs something more, maybe some diced chicken.

[mariacarmen]

wow, that doesn't sound like it would need much more to me.... although, it puts me in mind of a favorite similar cauliflower prep i do, which adds toasted pine nuts to the mix.... just a suggestion, if you have any handy....

[weezieduzzit]

Unfortunately, I don't have any- that sounds like a nice addition.

[weezieduzzit]

And by the way, feel free to offer up any caulflower prep ideas. If you watch the fat/cheese and keep things reasonable you can get a lot of food for a very small amount of calories with cauliflower. I have 60 days including today to be less squishy and fit into something fabulous.

[gingershelley]

I am with you weezie! Time to call my jeans back home from carousing with Mariacarmen's, and fit into them and all my cute (too tight) spring clothes! Sigh.

I need to start following some tips from the weight watchers thread...

[mariacarmen]

MEEEEEE TOOOOOOO!
need to head on over back to the WW thread!

[weezieduzzit]

It was really good! The man commented on really liking it a couple of times and I would gladly eat it again.

Each huge portion was about 175-180 calories according to the calorie analyzer I used and we were both stuffed! (I tried to feed him more because that is totally not enough calories for him to eat but he was too full for anything else.)

[mariacarmen]

i love how that little bacon goes such a long way in dishes like this, especially WW-wise.

[weezieduzzit]

I'm trying to use that tactic a lot right now- small amounts of higher cal. foods with big flavor (good bacon, good parmesan, etc.) paired with lots of nonstarchy veggies. I have no idea what these would be on WW. I've never been on it so I don't have the tools, I should call a good friend of mine who uses WW and have her look the ingredients up for me.

Fortunately, herbs and spices don't have to be counted and make all the difference in the world.

[mariacarmen]

ask your questions on this thread, Weezie: http://chowhound.chow.com/topics/838158

i'm sure people there will be willing to help. (since we don't want to do it on this thread, i'll answer you over there.)

[linguafood]

Inspired by last night's side of Vietnamese garlic noodles (god, I could eat those almost every single day), I'm making a stir-fry -- shrimp are currently marinating in soy, ponzu, fresh ginger, some rice wine, maggi & garlic; green asparagus has been cut on the bias and blanched, onions are sliced; maitake still need to get the knife treatment (after I shower off my kickboxing grime - ick).

All goes into a wok along with criminally spicy sliced peppers, and more garlic & butter. Cause I'm seriously craving that butter/garlic flavor again. Vampires beware.

Steamed rice on the side for my man. Steamed rice bores me.

[JungMann]

What are Vietnamese garlic noodles?

'Round these parts, it felt like a soup kind of day, but all I had in the cupboard was a dusty old can of cream of chicken soup I had purchased around Thanksgiving, mistaking it for cream of mushroom. I added a solid tablespoon of curry powder, Sriracha and lemon juice to try to make it taste like something other than salt. No dice. But my side salad with buttermilk and tamarind dressing turned out to be flavor enough.

[mariacarmen]

i'll bet lingua has the recipe we tossed around here closer to hand, but if she doesn't find it soon for you, i'll dig it up. They're buttery, sinfully garlicky noodles that you could nap in and die.

[linguafood]

You can find the incredibly simple recipe here:

http://www.vietworldkitchen.com/blog/...

Those noodles are ridiculously addictive.

Alas, the stir-fry was pretty damn boring. Super-meh, in fact. But it was healthy & we're full. As disappointed as I am, I guess not every dinner can be a "wow".

[gingershelley]

Thanks! I will eat those on a solo night! Sounds fantastic!

[JungMann]

I wouldn't have guessed garlic butter would be Vietnamese! I will have to get my hands on some Maggi -- so many of the recipes you post seem to turn magical with its addition and I'd like to know what I'm missing out on.

[linguafood]

You know, this maggi sauce 'discovery' was actually more of a rediscovery for me.

The bottle with the yellow cap was a staple in German restaurants throughout the 70s and 80s, and it was despised as vile liquid salt (which, let's be frank, it kinda is) that would go into and onto anything -- likely very, very bland cooking posing as down-home meals.

I had to move to the US to find out that this sauce had a stellar rise in Asia / China, and it is a staple in every Asian grocery store I've been to. Our Chinese buddy finally convinced me that it adds a certain "je ne sais quoi" to marinades & sauces. It's basically rich umami bottled, and it can be overpowering if you use too much.

That said, and despite the tbsp amount that is given -- the maggi sauce kinda disappears in the garlic noodles, but with delicious results...

I'm surprised you haven't tried it yet.

[JungMann]

Oh don't get me wrong; I am Asian. Of course I've had Maggi. In fact I think there are a couple Maggi flavors geared specifically to the Filipino market. But I've only used it as a condiment and even then, it's been a long time since I've seen it on a tabletop. Cooking with it is a whole new world I haven't even entered yet.

[linguafood]

Enter at your own risk :-D

[megjp]

Leftover pinenut-raisin spinach and roasted mushrooms, with pasta, the lot tossed with pesto. I got a call to help tend to someone's personal crisis, so I had to eat and run.

[mariacarmen]

that pasta mix sounds delicious. hope the crises is soon averted....

[iL Divo]

chicken meatballs: red/green/yellow/orange peps, onions-garlic-shallots- egg-milk, end of my sourdough, house seasoning.
gravy: chicken stock, seasonings& tsp vinegar, corn starch.
Israeli couscous: sauteed in butter and olive oil, yard shallots, onions, baby garlic, scallion greens, dried sour cherries, with fresh mint and parsley from the front porch, house seasoning.
white corn on the cob: steamed with a little sea salt rosemary&thyme butter.
cabbage shredded with nanna's dressing.
lime jello with fruit and cottage cheese, it's setting up now.
he may want whipped cream for over the jello, I won't have any jello-bathing suit season coming.

[JungMann]

That couscous sounds absolutely inspired.

[Berheenia]

We spent 3 glorious days eating in Manhattan and came back with some fabulous food memories to the nearly empty fridge. Last night was a frozen entree and fresh broc and tonight we are breaking out the last of the good ragu from the winter. Favorite drink in New York was - drum roll -

MEAT PACKING MARY
House infused bacon vodka, steak sauce & Applewood bacon slice

Favorite thing to eat was a country pate at the Gramercy Tavern

Don't think I'll be making these at home.
But we were intrigued at our last meal there - a light lunch - by the stuffed cabbage at the next table and it turns out the 2nd Avenue Deli has a cookbook with this recipe and it's on line!
I haven't made stuffed cabbage in many years but will go for this one soon. It looks too time consuming for a weeknight- maybe Sunday.

[mariacarmen]

that drink sounds AWESOME. congrats on the gloriosity!

[gingershelley]

Sounds like a great trip Berheenia! yum & yummers!

[PHREDDY]

tell me about all the meals...I live in NYc.....What did you have? stuffed cabbage is a regular here...sounds like you had a great fress!!!!!

[suburban_mom]

Last night it was just me and the kids since DH was in Chicago. We were naughty and had what my mom calls "Supper Nachos". Can of refried beans spread in the bottom of a baking dish, topped with 1lb of ground beef cooked with onions and canned green chiles, a layer of taco sauce, layer of shredded cheese, another layer of taco sauce. Serve it with tortilla chips.

Tonight is a totally different story. I have The Homesick Texan's pulled pork in the oven and plan to make her ranch beans this afternoon. I will also make Ramen Broccoli Slaw since it is the only slaw my boys will eat and you have to have slaw with pulled pork sandwiches. I've got onion buns to serve the meat on.

I also want to bake something so we will see if I can fit in a dessert this afternoon.

[Harters]

There's going to be a starter of bruschetta - basically a fridge use-up on toast.

Followed by braised steak, potato croquettes (supermarket) and some frozen or tinned veg.

Fruit for afters, also as use-up.

[AlkieGourmand]

Chicken and tofu curry. I made this because I didn't have enough chicken. It went something like this.

Heat Lodge flat bottom wok as hot it can get on my electric stove.
Pour in some canola oil
Stir-fry chunks of chicken breast spiced with Penzey's curry powder until a minute short of done (testing firmness with spoon). Remove from wok.
Stir-fry chunks of firm tofu spiced with Penzey's curry powder until deep brown. Remove from wok.
Stir-fry onion, garlic, and ginger until light brown.
Add chopped tomatoes and cilantro and cook until tomatoes have softened and become pulpy.
Add chicken and tofu along with 1/2 cup of coconut milk and sufficient salt. Cook for about a minute until coconut milk reduces to thick gravy and chicken is done.

20 minutes. Yum.

[ChristinaMason]

I'd totally eat that :)

[nomadchowwoman]

Me too.

[BananaBirkLarsen]

The cupboards are nearly bare and I can't make it to the store until tomorrow, so tonight is another one of those make-do-with-what-I-have challenges. I've done pretty well for myself this time though, I think. I've got several of those instant "Indian" spice and oil packets that you're supposed to mix with water and yogurt and use as the sauce for a curry. I'm going to use the contents of the spice packet as a rub for a chicken, which I will roast in my beloved vintage roasting pan. For sides, I will serve steamed string beans, the lemon rice recipe from Nani Power's "Ginger and Ganesh" (altered somewhat to match the contents of my cupboard) and maybe some cranberry chutney, if I can find a recipe that doesn't rely too heavily on ingredients I don't have.

[gingershelley]

The ROASTER comes out again! Yeah!

Sounds good BBL!

[nomadchowwoman]

Anything sounds good in that roaster! But that's a particularly tasty sounding dinner. Great spice rub idea.

[BananaBirkLarsen]

Well, the roaster did indeed come out, but after 2 days in the fridge, the chicken was still frozen hard as a rock. We went out for an overpriced and disappointing dinner instead -- "Cajun stuffed" salmon (ie salmon with a few salty crumbs on one side), plain boiled potatoes, overcooked, previously-frozen vegetables and undercooked, not-quite-caramelized French onion soup for 25-frickin'-dollars a plate. My boyfriend got the New York steak, which he said was gristly and horrible. We had a restaurant.com coupon, but it was still nowhere near worth what we paid for it. Blah.

But we have moved the chicken to tonight, only now I have cashews for the rice, and a bottle of wine for the side, so it will be even better. Sometimes it's just better to cook at home.

[weezieduzzit]

I hate those disappointing dinners (tell 'em what you think when you get the Restaurant.com survey email!)

Enjoy tonight!

[gingershelley]

I HATE that BBL! That is why we cook at home so much non? I am sure true for most, if not all this WFD gang. We eat better at home than majority of mid-priced, or even better than Michelin macaron places, at least sometimes.

That's when I know I' done good, when JF gives me a 'Macaron' for what I cooked:)

It's so irritating to have your money taken, when you could have spent it SO much better on groceries:(

[Barbara76137]

' Sometimes it's just better to cook at home.' AMEN!!! I've been in a rut the past month and so haven't wanted to cook much, but anything I make at home certainly is better than anything I've eaten at a restaurant here.

[Barbara76137]

I'm obsessed with the cute little baby eggplant, so tonight I grilled them with grape tomatoes and a few cloves of garlic. Seasoned all with s&p, dried oregano, and a little cayenne & evoo.

I made some pasta and then tossed it with the grilled veggies, fresh parsley & basil, and asiago cheese. I thought I made enough for lunch tomorrow, but it was so delicious that I finished the entire dish!

[ChristinaMason]

those baby eggplant are ADDICTIVE, especially grilled! lol re leftovers...

[nomadchowwoman]

Ok, Barbara76137 and CM--can you give me tips on grilling eggplant? Do you par-cook it first? I can never get it right on the grill--and I love those itty bitty baby eggplants too.

[ChristinaMason]

the babies i've cooked low and slow alongside a whole spatchcocked chicken. for big chunkies, a little micro-steaming first doesn't hurt.

[Barbara76137]

I have a tiny gas grill on my balcony, so just about everything is cooked on high, covered. The little itty bitty's are great because they cook in such a short time.

[GretchenS]

Yum, sounds fabulous!!!

[noodlepoodle]

For dinner tonight I made Caldo Verde with chourico, white beans and escarole. Served it with a green salad with tomatoes and homemade blue cheese dressing, popovers on the side as requested by DH. Came out yummy.

[ChristinaMason]

great meal! i've only ever made it with kale...

[GretchenS]

Tonight was a poorly-executed version of my carbonara-ish pasta with asparagus and prosciutto owing to no fewer than five telephone calls during the extremely short prep and cooking time for this meal. Sigh.

Also I have a gorgeous whole chicken in the fridge that I bought Saturday in my jet lagged fog to make for dinner Sunday night and have leftovers for the week, entirely forgetting I was going out Sunday night. Aargh. Whole chickens are not exactly useful on a weeknight when it is a week I am guaranteed to work late every night except the one night I am going out with some other WFD folks. All I can think of is to get up a bit early tomorrow and butterfly and prep it tomorrow morning so I can throw it in tomorrow night for a quick high heat roast. Other ideas?

[steve h.]

Leftovers.
There were two veal shanks left in the Dutch Oven with plenty of sauce. A little pasta and we had a meal. A California red substituted for the house red (I blame myself). Junior's Cheesecake (scored Sunday afternoon at the GCT outpost) will be the dolce. Pride and Prejudice (the second and final disk in the BBC DVD box) is now on the plasma.

[gingershelley]

Today, with a fridge groaning with leftovers, I am off for dinner out. sigh. Nothing special, just eating at a local thai/vietnamese place as part of a "mapping the Pho' project here. About 200 volunteers are eating at every Pho joint in the Greater Seattle Area, and filling out questionnairs, and asking info from the owners as well, for a Pho map project going on the internet.

Should be fun. I volunteered for my favorite neighborhood place. Within 2 miles of my house, there are 17 Pho shops, so I had quite a time getting to a favorite!

Of course, the Frenchman doesn't do Pho, so going with a girlfriend for this excursion...

[mariacarmen]

wow, fun! that sounds like where i used to live (15 years ago) - Southern Cal, Westminster, in Orange County - the Vietnamese capital of the U.S. enjoy!

[nomadchowwoman]

Eating for a good cause--how perfect is that?

[ChristinaMason]

leftover corned beef boiled dinner, plus a friend's leftover pistachio cake, which is even better the second day, if that's possible!

http://smittenkitchen.com/2008/06/pis...

fluffy, chocolatey, nutty deliciousness. nomadchowwoman, this one has your name on it.

[nomadchowwoman]

Please don't corrupt me any more!

But, wow, yes--that looks great.

[ChristinaMason]

it's very good. i might skip the marzipan and marmalade, unless you're really into them. pure ganache would be equally good.

[bblonde]

Putting a black peppercorn-pork tenderloin in to roast to use up my leftover rhubarb chutney, cheese grits, and peas from last night. Easy dinner night!

[mariacarmen]

i used the broth from boiling the pork shoulder yesterday to cook smoked turkey necks for a couple of hours last night, and now i'm not sure what to do with the stock and necks. i mean, the stock i can freeze and use for anything (it's DELICIOUS) and the necks... awesome too, but not sure what i should make with them. i was thinking of making a wide egg noodle dish with the neck meat and finishing the noodles in some of the broth. i think carrots would go well in that mixture too... i like the sweetness of the broth, so i don't think i want to add any bitterness (as in kale or something like that...) ooh favas, if i find them on my way home....

[linguafood]

the egg noodle / neck meat idea sounds great! why not roll wit dat, mc?

[mariacarmen]

i think i will, lingua.... i was thinking of maybe adding a little sour cream and smoked paprika, to make it a paprikash sort of dish, but not sure about that yet....

[ChristinaMason]

agreed, that sounds pretty good as originally conceived! but i'd never discourage anyone from making paprikas ;)

[gingershelley]

Sounds good, MC, tho broth and maybe just some parm and paprika with no cream would be pretty good; carrots and fava's yum!

No fava's here yet, sadly....

[mariacarmen]

yep, CM and GS, that's what i was thinking too - a lighter version of paprikash, as the smokiness of the turkey can fill in for the actual paprika.

ok, i'll do it! thanks!

[nomadchowwoman]

Oooh, I hope you did that. Brilliant idea.

[JungMann]

I never thought to use smoked turkey necks for anything other than flavoring greens or soup. How much meat do you get off them?

[mariacarmen]

not sure yet - there were i think 4 or 6 fat necks and i think if i just chop the meat up well it will permeate all the pasta.

we shall see.

[GretchenS]

Sounds divine, mc. If no favas maybe some petite peas to pick up the sweetness? Love the carrots with it...

[mariacarmen]

dammit i forgot peas! no favas on the way home, and i was going to use peas but forgot.

well, the four turkey necks were pretty huge, and super meaty/fatty/gelatinous = YUM. took all the meat off the bones and chopped it up, added carrots to the broth, then egg pasta. added back the meat, and served it up with the broth and a sprinkling of dill and asiago cheese (we were out of parm). really flavorful, smokey, comfy cozy soupy food on what turned into a cold grey evening. funny, this dish reminded me of one my Bolivian grandmother used to make, with chicken thighs, carrots, and noodles.

Alongside i made a VERY bastardized version of lingua's cesar salad (sorry lingua!) - my only little bottle of anchovies in oil tasted/smelled funny - they were unopened but had been in the depths of my cupboard for.... oh, 5 years? i know that stuff's not supposed to go bad, but it didn't taste right. and i love anchovies. so what i had instead was a very lemony/dijony/garlicky dressing (skipped the egg, since i was already doing it all wrong anyway) on the torn crunchy inner cores of red leaf lettuce, sprinkled liberally with asiago and freshly ground black pepper. on the side was toasted sourdough with some of the stinky goat cheese i still had left.

[MaryContrary]

Looks like a delicious dish, mc.

[mariacarmen]

Thanks, MC! very tasty, actually. kinda wishing i'd brought some for lunch.

[gingershelley]

Sounds great! I like the funky salad too:)

[GretchenS]

mc, that looks and sounds FABULOUS!! In my next life I want to be your food taster....

[mariacarmen]

haha - too kind! thanks, gs and GS!

[linguafood]

As much as we loved dinner, dinner didn't really love us back. I am starting to worry that we may have to move on to less fatty cuts of meat. Damn.

So, to give ourselves a break, I've gotten a salmon & a tilapia filet -- a kinda 'for her' & 'for him' deal, since my man don't like no salmon (freak) -- which will be painted with some mustard & panko concoction and go off into the oven.

Side will be garlic noodles (linguini fini) and a tomato & pickled red onion salad with parsley. Hopefully, this will go over nicely...

[Cherylptw]

Yesterday's dinner was to start with some of the chicken & veg soup I made Saturday with homemade biscuits, followed by a mixed salad and then a chuck roast which I slow cooked until falling apart tender....soup was so good, we made that the meal with the biscuits & salad so dinner tonight is the roast.

I made a gravy from the drippings last night and it'll be paired with dauphinoise potatoes and frozen peas that'll be sauteed in lemon butter. Leftover salad to accompany. Homemade lemon ice cream and sour cream pound cake for dessert

[megjp]

Vacation day today, errands completed, so I'm making Everybody Likes Sandwiches' / Homesick Texan's sweet potato & pecan salad with chipotle & lime instead of more Indian flavours.

Once that's chilled and he's off work, I'll head to a friend's house with (most of) it, as well as the small remaining amount of the red posole I pulled out of the freezer. He will have purchased kale for chips, and avocado and feta for posole garnish. We'll make a few tortillas quickly, marinate some heirloom tomatoes and chop fresh thyme over, and dinner will be served!

(Then hockey will be watched; he has a

[Harters]

A couple of plaice fillets are defrosting. They'll spend a brief time in the pan and then get a bog standard lemon/butter sauce sloshed over them. There'll be saute potatoes and some peas (from the freezer - there's no sign of fresh ones yet). And some bits of cheese and celery to finish off for "afters".

By the by, lunch was pretty enjoyable. I had some scraps of duck left over. These got tossed in a little hoisin sauce and served up on some asian style mixed salady stuff from the supermarket.

[AlkieGourmand]

I made homemade corn tortillas and shredded tilapia tacos (loosely following a recipe in Diane Kennedy's book). Then I made some shortbread cookies, but I realized when I tasted them that I had purchased sweet rice flour (i.e., mochi flour) instead of regular rice flour. The cookies were chewy and weird. To make up for this, I looked for some recipes using sweet rice flour and ended up making "onde onde." They came out okay. I'll probably starting making more dumplings with sweet rice flour now that I know how to use it.

[nomadchowwoman]

I bought some of that by mistake too and still haven't figured out anything to do with it. Dumplings, you say?

[AlkieGourmand]

It's the basis for all sorts of Asian desserts -- from Japanese mochi to and Malaysiah kueh -- as well as some dim sum dishes.

[nomadchowwoman]

Hadn't done any cooking to speak of all week as I was very much UTW, but I rallied in time for Jazz Fest this weekend. I didn't eat nearly as much as I wanted to as my appetite, very unlike itself, was somewhat diminished--but I managed to choke down some of the amazing pheasant-andouille gumbo one day, an oyster-spinach salad and crawfish bisque yesterday, a fantastic trout dish today.

Last night, however, I did come home and finally cook something for my long-suffering husband (the man has many charms, but he doesn't cook): a coconut-based "stew" with shrimp, scallops, lime, cilantro, and basil (a Melissa Clark COTM recipe), which was really delicious (and very easy). The only accompaniment I managed was jasmine rice as I was pretty wiped out.

DH joined me at the Fest today. Bruce Springsteen was absolutely amazing. But his playing 15 minutes beyond Festival closing time thwarted our dinner plan to grab cochon de lait po-boys on the way out, and we had to settle for pizza just a cut above mediocre from our neighborhood place. So I'm enjoying vicariously all the delectables you folks have been posting about.

ETA: no, we didn't have roses for dinner, but I can't figure how to delete a photo. Anybody know the trick?

[mariacarmen]

Well, the roses look beautiful anyway! i'm jealous of your pheasant andouille gumbo, your stew, and your ability to post pics! Glad you're feeling better now, NCW.

[onceadaylily]

There is a stupid little virus that's swept across the country. I've been wrestling with it for over two weeks. But, lord, lady. That soup looks fantastic (all of what you've eaten sounds wonderful, actually). And, from what I'm reading here, it seems like people are really liking Melissa Clark's recipes on COTM. I'll have to check out the thread.

[steve h.]

"...I managed to choke down some of the amazing pheasant-andouille gumbo one day, an oyster-spinach salad and crawfish bisque yesterday, a fantastic trout dish today."

All that and The Boss. I call that living.

[mariacarmen]

Tonight I made a Korean-ish dinner, with the help of a generous care package from inaplasticcup. She sent me her own homemade kimchi - super tangy delicious; she made it with cameron molido (ground shrimp) in addition to the fish sauce, and it had a more lemony quality than others i've had, which i really enjoyed; also she sent me a container of ssahmjang (from Wikipedia: a spicy paste made of doenjang (fermented soybean paste), gochujang, sesame oil, onion, garlic, and green onions - it was deliciously salty and zesty; and finally, a couple of packets of gochoogahroo - a Korean red chili pepper powder, which for me was a bit sweet, almost like powdered sundried tomato with a kick. Ina counseled me to use it on bahnchahn, so i did. i pickled some persian cukes, radishes and a split habanero in rice wine vinegar , as well as some daikon, sliced up some scallions, steamed broccoli and dressed it with sesame oil, dark soy, and slivered garlic, parboiled spinach dressed with the same and toasted sesame seeds. Put out a big plate of red lettuce leaves, mint, cilantro and thinly sliced jalapenos, and some lime. Boiled some pork shoulder until just past pink and sliced it up thin. Steamed rice on the side. A little sriracha, and a little hoisin for the BF. Lettuce wraps! Love this meal - so flavorful and feels so light and healthy.

[mariacarmen]

i don't know why i can't post pics anymore (they were so pretty!) but it's really annoying....

ETA: oh, and i should have taken a pic of the aftermath of cleanup - the glass lid of a fairly new skillet fell off the dish rack and EXPLODED all over the kitchen. ugh, teensy shards of glass everywhere!

[onceadaylily]

Ugh, broken glass. You know the drill: meticulously clean your kitchen, make sure you've got every last bit, wait three months, find one little shard, panic, and then clean it even more obsessively.

Your dinner sounds so good! And that gochoogahroo sounds really interesting. From the description, I'd think it would also pair well with eggs, cheese, and as an addition to a vinaigrette. But I don't mind peppers from the sweeter side.

[LindaWhit]

UGH on the exploding glass lid! :-( No bare feet for awhile. Mop *and* vacuum!

[mariacarmen]

thanks ladies!

ah success! it must be MY computer, then, that's not allowing me to post pics to CH anymore...

[steve h.]

That's a good looking spread. ina would be proud.

[MaryContrary]

Been there. Godawful. We found pieces, even in the living room, for months! Just so you weren't hurt.

In the wrong place, but you smart guys will figure it out.

And throw out the mop, if you used one, mc.

[mariacarmen]

MC, yeah, i couldnt put it in the right place anymore, as you can't add photos to your own original post once it's posted. so i just hit reply to Linda's response.

good idea about the mop, thanks.

and thanks, Steve! i showed her the pics, she approved!

[MaryContrary]

Not your pictures, mc. I was referring to my lack of computer skills.

[mariacarmen]

oh!
no prob!

[onceadaylily]

I've worked through the weekend, and instead of going to a friend's party, I'm just preheating the oven for dinner at 9:53. I hate my job. But I love that the new vegetarian board has offered up a few new faux meats to add to the mix, as skittish as I am about that stuff. No, seriously, come back! Amy's Quarter Pound Burger? It tasted like an oniony falafel.

Tonight I'm testing out the Field Roast Italian Sausage, with sauteed peppers and onions, in a sourdough roll (with mustard, of course). Baked potatoes and spinach salad to go with. It's a meal I miss, and hope I am not disappointed.

[gingershelley]

Well, another solo meal, but the man works too much ( of course, after snowboarding last day of season today), so I can please myself!

Doctor'd clam chowder on offer, with a big, fat Cobb salad on the side, with garlic bread. Somtimes, it's nice to have the soup & salad (SO American!), and that takes me back to Sunday night's of my youth.

Mutual of Omaha's WILD KINGDOM on the tube.... Some things, you just can't mess with:)

[ChristinaMason]

I left a corned beef braising on super-low in the oven all afternoon while we picnicked with friends across town. I brought a cream-cheese-sesame-wasabi spread I found on chowhound---http://chowhound.chow.com/topics/846481#7309019 and these cherry bars: http://www.prettykittenskitchen.com/2...

Still pretty full from grazing all day, but a few slices of corned beef with chunks of rutabaga, potato, and cabbage will hit the spot if needed.

[MAH]

beautifully fresh Chilean sea bass baked with a curry sauce based loosely on an Epicurious recipe. Curry sauce was made with shallots sauteed in butter with curry powder and a bit of flour, add some white wine and evaporated milk. Once cooled, pour over seasoned sea bass in baking dish and bake at 400 for about 20 mins. Really delicious. Basmati rice, roasted asparagus and butternut squash on the side.

Tonight i'll marinate some Chicken breasts and thighs with Evoo, garlic, rosemary and thyme, to be roasted tomorrow.

[weezieduzzit]

Another roasted whole chicken (we never get tired of it, I vary the seasonings all the time but fresh herbs from the garden and lots of garlic is always a winner.) I think braised celery and a spinach salad will round it out. If we're lucky I'll be able to find a couple of ripe tomatoes while I'm out picking celery and herbs.

Not exciting, I know, but good and I biked 6 or 7 miles yesterday- half of it slightly uphill, uphill enough to really feel it today. This will be able to do it's thing without much effort on my part.

[megjp]

Asparagus was gone by mid-afternoon.

Dinner was supposed to be red miso chicken with noodles and long beans, but my local shop doesn't sell ground chicken. At all. Since I've been gaining weight, I didn't want to use the logical (and far preferable, anyway) ground pork.

WFD, then, is long beans and brown vermicelli in red miso sauce, with roasted green chili-sesame Brussels sprouts aside.

[steve h.]

It was a good day.
Deb and I caught the train to Yankee Stadium. Yanks were playing the Detroit Tigers. It was good to see CC shut 'em down. There wasn't a cloud in the sky. We had overpriced drinks at the Jim Beam Club, (overpriced) drinks at Mohegan Sun (dead center field). Yanks won. We took the 4 (subway) from the Bronx to Grand Central Terminal (GCT) and decompressed at Cipriani's: wine for Deb, a vodka gimlet for me. We go there a lot.
Later, we caught the train home. I ransomed the car and we shared supper at a local tapas joint. The grilled octopus and the very fresh squid were excellent. So too the ham and cheese croquettes. Wine by the bottle was half price. This was a tasty bargain.
Fat and happy. Pride and Prejudice (the BBC version) in on the plasma. This makes Deb smile.

[LindaWhit]

What a great day! Especially those tapas. (won't comment on the game, of course!)

[ChristinaMason]

grilled fresh octopus AND squid!? oh my. that's like my dream meal...

[steve h.]

and cava.

[ChristinaMason]

true, dat.

[onceadaylily]

Damn you, steve h! I just ran to my TV and hit the search. Nada here. I once made the boyfriend watch it (his bad back made him my hostage), and he went from huffily demanding, "What are they SAYING!", to reluctant laughs, and then just enjoying it. Not as much as me, but he had hostage resentment. Mainly because when he asked me to translate, I would laugh. Because it's in English. And he's multilingual. And I am not.

Pride and Prejudice, octopus, squid, and smiling wife. That is a damn nice day.

[steve h.]

it was a good day and that's a simple fact - Yankees won and the food/wine was stellar.
re: Pride and Prejudice. I own the BBC version on DVD. It's really good.

[onceadaylily]

A&E used to show it on a regular basis, but not in years. I'm tempted to buy it myself.

I twice turned down an invite to a rooftop thing to watch the Cub's (one of those full bar with food things). Those spots are very coveted. But that is how much I don't watch baseball. The boyfriend was aghast that he *had* to take a friend while I stayed home. He looked at me like I was an alien. ;)

[mariacarmen]

I'll be on your alien planet with you OADL. we'll have cocktails, glued to Pride & Prejudice.

[steve h.]

OADL, say it ain't so. Most folk would kill for one of those rooftop deals.

mc: Deb and I were sitting at the bar in late 2010 at Barbacco, swilling wine, enjoying the small plates all the while watching the Giants win the National League Championship Series. The place went wild. It was a raucous, good time.

[mariacarmen]

i'll bet it was, what with the swilling and all....

[bblonde]

Having my dinner and a movie "club" tonight. Tonight's movie is "To Kill a Mockingbird." I was shocked that the majority of my guests had not seen it! To go with the movie, a southern-inspired meal, though I've taken my artistic license.

Broiled ham steaks with rhubarb chutney (epicurious)
peas with mint and black pepper
baked cheese grits
Lane cake (a bourbon-laced, coconut, pecan, and raisin filled cake from TKAM)
and of course, lots of wine. Sunday evenings like this make facing Monday slightly more tolerable!

[Breadcrumbs]

omg, your entire menu sounds outstanding bblonde...can't wait to hear how it went. I'm salivating ...and I'm stuffed!

[bblonde]

Photos. Cheese grits weren't cheesy enough and I should've gone with my usual addition of green chiles, heat-haters be damned! The rhubarb chutney got thumbs up all around, even from the skeptics. For some reason, every time I think of peas and mint I have an "ick" response in my brain, yet the flavor combination never fails to impress me! No difference here. Lovely springtime side--the mint freshened it up, while the crushed black pepper brought some heat.

I liked the lane cake--it was what I imagine a fruitcake or Italian cream cake should be in the perfect world. The filling was somewhat like the coconut-pecan icing for German chocolate cake, but a little looser from the bourbon and with the addition of lots of raisins. The cake was a fairly dense crumb, shocking because it had so many egg whites. And the bourbon buttercream was quite delicious. The cake was very large and very, very rich. I think it would benefit from "fermenting" longer. I would consider this as a Christmas dessert. I made it for the book's sake, but for everyday it's quite rich and impractical.

[gingershelley]

All looks absolutely delish!

[ChristinaMason]

scrap my comment. i needed to read upthread.

[nomadchowwoman]

Wow--I love everything about your evening.

[linguafood]

Ta-dah -- the dinner question was solved rather easily, thanks to a glance into the freezer, where two fat chuck-eye steaks were just screaming at me to be grilled TODAY. Assorted mushrooms will be sautéed and deglazed with some cognac, side is a Caesar salad. Me likey.

[LindaWhit]

OOH! Me likey as well, lingua! That is a seriously good dinner. Enjoy!

[linguafood]

Wow. Things came out rather perfectly, if I may say so myself. The shrooms were all wine-y and rich with umami. Is there a better steak topping than mushrooms? If so, I'd like to know.

The Caesar had the perfect balance of tang & salty fishiness.

Stuffed & happy (Flyers won, too! Yay).

[Breadcrumbs]

Wow, that looks absolutely wonderful lingua!! Are those oven-dried tomatoes in your salad...?

[linguafood]

Thanks, Bc! The turmators are just regular cherry tomatoes sliced up -- first time I added any to a Caesar (I'm a bit of a purist when it comes to Caesar, tho one could argue where tf my homemade croutons are, then!), but felt like adding some freshness to the eggy-parmy-lemony-anchovy mix. I'm so in love with the dressing recipe, I make it once a week.

[Breadcrumbs]

I'm w you lingua, Caesar salad is simply a timeless classic and I never, ever tire of it. And I can't say that about many dishes.

[gingershelley]

OOO ooh! Umami mushrooms on steak are one of the BEST pleasures.... I like mine with runny blue cheese on steak. Double umami.

Looks beautiful, and delish. :) Glad it made you stuffed & happy.

[nomadchowwoman]

No, there is not.

[mariacarmen]

scrumptious.!

[mariacarmen]

scar-umptious!!

[Breadcrumbs]

Wow, you folks have been cookin' up a storm since I last checked in (you're even onto a new thread!)

I spent any free moments I could steal away planning my Cinco de Mayo menu today so now that's under control (must create shopping list later), it's full speed ahead for dinner prep. I'm actually going to prep tomorrow's dinner as well since it may be a late workday tomorrow.

I've been craving a dish I used to get at a long-since-gone favourite restaurant in Toronto...Schnitzel ala Holstein. I'll be serving this w an Orecchiette with potatoes, garlic and chard alongside (I know Germany meets Italy but somehow these things just work together in my head!).

Tomorrow we're having a coconut lime fish stew so I'll make the base today so all I need to do tomorrow is add in the fish and shrimp.

[JungMann]

Schnitzel a la Holstein would be my ideal dinner tonight. A fried egg makes anything better. Instead I have sour cream to use up from last week's Cincy chili. I asked the roommate if he'd like a sour cream cake or paprikash. He chose the paprikash. So that along with chard braised with bits of lamb fat and onions and pasta are what's for dinner. Dessert is a bottle of champagne that shamefully went unfinished the other evening.

[Breadcrumbs]

Thanks JM, well at least we're on the same continent w our meals! I happen to love Chicken Paprikash and look forward to hearing how yours turned out. My favourite recipe comes from Elek Magyar's Hungarian Cuisine, a book I was given by a Hungarian friend who couldn't cook and hoped I'd make him the Paprikash if he bought me the book....needless to say, it worked!!

Our meal turned out nicely. I'd forgotten just how much I love the Schnitzel. It's the first time I've made it for mr bc and I'm happy to report he loved it too.

[linguafood]

That schnitzel looks awesome, bc.

[ChristinaMason]

+1

[nomadchowwoman]

That looks divine.

[mariacarmen]

damn, BC, that schnitzel looks amazing. very typical prep in South America, to - just called milanesa - with a fried egg on top. love the addition of the anchovies and capers tho. damn.

[gingershelley]

It's allways a good day in CH-land, when you have Champagne for dessert - whatever your starters!

Cheers!

[mariacarmen]

you said the magic words..... lamb fat and champagne!

[MaryContrary]

We have so much stuff leftover in the fridge, that's WFD. Chicken and rice w/onion, celery and mushrooms, Brussels sprouts, probably some garlic bread and salad.

[MaryContrary]

I beg the mods' patience, as this doesn't really pertain to WFD except as part of the dressing for my pasta salad. But can you freeze fresh limes, just put them in a freezer bag and toss them in the freezer for future use? The neighbor's lime trees are dropping many lime blessings in our yard and I'm not in the mood to make pasta salad right now. I've tried freezing the juice in ice trays, but it doesn't freeze solid.

[LindaWhit]

Yes, you should be able to freeze just the limes as is.

But I freeze lime and lemon juice all the time in small 2 Tbsp. Tupperware containers - not sure why they won't freeze in your ice trays. You can also freeze the juice in ziplock bags - make sure they're completely sealed, but they'll store flat very nicely once frozen.

Here are some thoughts on freezing them whole: http://chowhound.chow.com/topics/406063 Note what litchick said about juicing them within an hour of defrosting them - if not, they'll turn mushy.

[nomadchowwoman]

I don't think so, Mary. But it seems very odd that the juice won't freeze solid. Have you checked your freezer temp?

[MaryContrary]

Okay. Got you two and thanks. The freezer temp is fine, so maybe buy a new ice tray and see what happens. Or, hell, make limeade to alternate or mix with my iced tea. Thanks again.

[LindaWhit]

HAPPY ANNIVERSARY TO ME! As if I haven't told you all often enough, today is the day I moved into my townhouse 1 year ago. Not a big hoopla for most, but it was for me. Especially as it'll probably be the place I live in until they take me out. :-) So boxes *will* be empty or moved to storage by end of day today! :-)

Dinner will be a relatively easy prep, just a wee bit time consuming, but I enjoy prep, so it'll go quickly. Grilled Corn, Chicken and Roasted Red Pepper Chowder, with garlic bread alongside. I'll be using a bag of Trader Joe's Roasted Corn, will be using 3 cups of corn stock in place of some of the chicken stock, will use jarred roasted peppers, and will cut WAY back on the heavy cream, as I note in the link. Oh - and I'll omit the Southern Comfort (I really need to remove that from any future postings of the recipe, as it just doesn't do anything for the recipe).

http://chowhound.chow.com/topics/7324...

I'll have soup for work lunches for a few days.

[linguafood]

That soup sounds like the perfect anniversary dinner (and great lunches!).

[gingershelley]

A Soupy ending to a great first YEAR LW! Soup sounds lovely.

I may, in fact, have to riff on that with my chicken carcasse here, and the new lovely corn in from Yakima, and, well - a half jar of roasted red peppers in the frigerator; you have given a girl perfect inspriration as to what to do with the lot.

Thanks, and gongrats on the anniversary!

[gingershelley]

After a bigger than reasonable lunch of poached weisswurst from Han's German Deli in a pretzel bun with mustard and kraut; I wasn't feeling very peckish for dinner...

Ate late after a busy afternoon. Just heated up some leftover steamed new potatoes with a little chopped garlic, olive oil and roasted peppers 'en cocotte' until they sizzled, and roasted off some more of that fat local asparagus with fresh thyme. These, with a steamed artichoke made a nice veggy meal.

Have to reprise that potato dish; the garlic oil, with the juices from the roasted peppers really elevated the potatoes. I felt like I was eating a pinxto in San Sebastian again:)

oh, can't forget the vanilla frozen yogurt with straw-rhubarb-ginger sauce with the movie later!

[ChristinaMason]

<straw-rhubarb-ginger sauce>

mmm! nice!

[megjp]

A friend picked me up some of the first local asparagus of the year, and I'm seeing her today, so tonight I'll OD on that. I don't even care with what!

Last night I made a for-company dinner: roasted crimini mushrooms (bay, fresh thyme, maple syrup vinegar, EVOO, S&P); carrot-fennel-apple soup (they didn't know it was leftovers :); and sauteed baby spinach with pine nuts & raisins (a Williams Sonoma recipe I revisit relatively often).

One of my guests was a guy who claimed vegans can't eat well -- I'm not vegan on purpose, but my meals end up being animal-free a lot, and I waited until he was patting his belly before telling him. Ha!

[ChristinaMason]

meg, what's maple syrup vinegar? i mean, i could google...but what's it like?

and I love that spinach recipe. a definite repeat (I serve it to company fairly often).

[megjp]

CM, this stuff is from Mr Vinegar and is the $40/bottle stuff my mom bought my sister and me after we couldn't stop sampling it at a trade show. It's more expensive than their normal maple vinegar because it's reduced further from that.. very labour-intensive.

It's a finishing touch, at any rate, but it's sweet and tangy and mellow and overall the best fancy vinegar I've ever had.

I like it on plain (coconut milk) ice cream, to give you an idea, in much the same way as people will eat a good syrupy balsamic on ice cream. :)

As for that spinach recipe, it's entertaining gold because it also looks like it took a lot more effort than it did.

[boyzoma]

Yesterday was DH's birthday. His day started out with Kona coffee, laced with some home made Tia Maria with a dollop of whipped cream. Then we went shopping in the afternoon for our weekly groceries. First to our local Asian market for plum sauce and pancakes (more on that later). Then the stupid market. When I asked what he wanted for dinner, I was surprised that he said Meatloaf!

So Saturday dinner was meatloaf, cheesy mashed potatoes, country gravy, peas and home made pull-apart rolls. All his favorites. Dessert was his #1 favorite - German Chocolate Cake.

Tonight will be a little lighter! Chicken Stir Fry with lots of fresh veggies - mushrooms, celery, shredded carrots, bean sprouts, red, green and yellow peppers, water chestnuts, and green onion with some yakasoba noodles thrown in at the end. Some of which will be put on pancakes and rolled up like a burrito with plum sauce on them. Jasmine rice on the side as well.

[LindaWhit]

Happy birthday, Mr. boyzoma! A very nice comfort food meal for a birthday dinner!

[ChristinaMason]

that sounds great. what a spoiled birthday boy!

[gingershelley]

Wow Meatloaf with trimmings and GCC! What a lucky Bday boy courtesy of Boy!

[nomadchowwoman]

Happy b-day to your DH, boyzoma. Sounds like he got what he wanted. And GCC was my standing birthday cake request. Must be a Taurus thing. I still love GCC though I rarely get one. Come to think of it, I think I'll ask my mom to bake me one.

[Harters]

Dinner comes from our cookbook of the week - "River Cottage Everyday", Hugh Fearnley-Whittingstall, 2009.

Lamb burgers. Dead simple. Minced lamb, mixed with ground coriander, cumin, fennel, pepper, cayenne, paprika, garlic, salt. They'll be cooked in the ridged frying pan so we should have some nice char lines across them. F-W suggests Greek yoghurt to go with them, flavoured with cumin, coriander, garlic and mint which sounds good to me. And a little salad of lettuce and red onion.

We're having them wrapped inside F-Ws flatbreads Which seem so easy peay that I dont think even I can screw them up. Flour, water, a little salt - brought together into a dough, rested and then cooked in an oiled frying pan.

[Frizzle]

Sounds absolutely delicious, far more enticing than the capsicum lentil dish you had earlier in the thread. Keen to hear how the flatbreads turn out.

I'm a big fan of Hugh's shows. Whenever I feel a bit lacklustre it's my viewing version of chicken soup.. We even have a wee kitchen saying when we manage to use bits of produce (like bones for stock) that some might throw away 'Hugh would be proud of us'.

[Harters]

Dinner was good.

Burgers were zingy with the spicing and moist from the lamb fat. Flatbreads were super - I'm never buying them again. 250g plain flour, 150ml warm water and a splash of olive oil. 5 minutes kneading, 15 minutes rest. Cut into eight and roll out to about 2mm thickness (I think next time, I'll cut into six to get bigger ones). Into a dry pan on a medium heat. Need maybe 90 seconds on one side, 30 on the other. They come out soft, a bit charred and a bit chewy (this is a good thing). Keep them warm till they're all done.

We have a similar saying when there's a use up "Nigel would be proud". Nigel Slater, that is. My cooking hero.

[linguafood]

I may have to save that flatbread recipe for my personal Armenian. That sounds easy & great for lamb burgers (or kebabs....).

[Harters]

kebabs, koftas, dips......it really will work. Comes out pretty much like a khobez, if you're familiar with that bread. A couple of them even puffed up, like I get in my local Syrian restaurant - whaaay!

[ChristinaMason]

Yum. Your menu has me drooling. Love the homemade flatbread, too.

[nomadchowwoman]

Must try that flatbread.

[Chocolatechipkt]

I ate and did a lot earlier in the day, so tonight it's been quiet. So far I've had a big bowl full of watermelon. Given the hour, that might be it.

[mrip541]

Farmers market bonanza... Homemade ramp pesto on mini raviolis with sliced grape tomatoes, side of sauted asparagus.

[ChristinaMason]

ooh la la, that sounds scrumptious.

[GretchenS]

I made a huge cheeseburger for lunch so a small dinner is in order. I got a couple of nice-looking artichokes today so I think a steamed artichoke or two will do it, with some lemon-anchovy-butter to dip the leaves in....

[bblonde]

Unexciting easy dinner here--Stouffer's lasagna, frozen garlic bread, caesar salad, and a frozen ice cream pie. Please don't judge.

Boy am I in a mood today. Was awakened early. Then I had work to do today until 4. HOpefully I can unwind with an easy dinner. I would pour some wine but my reflux is killing me. Boy am I in bad shape!

[GretchenS]

Aww, dinner sounds tasty, we are not in the judging business around here, hope your evening goes better than your day!!!!

[LindaWhit]

I like Stouffer's lasagna for work lunches - it's pretty good and it's good in a pinch - or when you need easy. Like tonight for you. Hope you do unwind!

[mrip541]

Stouffer's lasagna is one of my guilty pleasures. No one else seems to have the fine taste required to fully appreciate it.

[LindaWhit]

A day of errands and more unpacking of boxes. Figures, I find something I ended up buying a month ago because I couldn't find them when I needed them. Now, you'll say under your breath that if I had not procrastinated so much, I would have had these items at the ready, right? Well, I figured I have until my move-in day's 1st anniversary to get everything unpacked or at least all of the boxes tucked into storage when I realize that if I haven't needed these decorations or other items in a year, and I should either donate them or put them in storage.

What's that you say, Linda? That move-in day anniversary is TOMORROW? Oh dear - I'd best get my buttinski in gear! :-)

So I've been unpacking, relining kitchen shelves so I can put away ALL of my utensils and kitchen "stuff"...of which I have way too much, but one never knows when one will need an additional measuring cup or tongs or whisk, right? Yes, I know - I'm rationalizing. Just get it DONE!

I had been craving braciole all winter, but once the spring came, I figured I'd have to wait - to me, it's a cold weather dinner. Well, since we had the temps plummet to about 28 degrees last night, I figured why not tonight? I did get it started a bit late, using half a flap steak I bought from my local butcher...I had a $10 "points" coupon, as well as buying it on a day when the butcher was offering 20% off on all purchases - so almost 2 lbs. of flap steak was had for $5.94. Half went into the freezer to be used for beef stroganoff or chili or steak sandwiches. Quite a good bargain, considering the braciole alone will give me at least 3 meals, and the remainder will probably do the same, however I use it. Six meals for $6.00? I'm totally good with that!

The recipe I'm using is this one: http://www.cook-italian.com/weblog/20... I used a handful of my Italian flat leaf parsley, and some grated Parm-Reg and Pecorino Romano cheeses. I also lay on a few slices of Prosciutto di Parma before rolling up the braciole (I'm making one single large one vs. smaller ones). It got tied up with kitchen twine, browned in oil, then removed so I could add a nice single vine Malbec to get all the goodies off the bottom of the pan. Meanwhile, a large can of crushed tomatoes was simmering with some added herbs and spices (dried basil, oregano, garlic-herb seasoning, dried minced onion, and Aleppo pepper. The wine reduction was added to the sauce, and the braciole is now simmering in the sauce, and I'll serve it sliced over pasta (probably penne, as I think that's what I have), and have some roasted asparagus tossed with a bit of the grated Parm-Reg alongside.

Back to those damn boxes full of "stuff".

[PHREDDY]

Wow..please call me when the meal is done....i am, there....you should not feel bad because of food....enjoy....please enjoy!!!!!!!!!!!!!!!

[nomadchowwoman]

You can't possibly have been in your new place a year already.

Seriously, that braciole sounds wonderful!

[mariacarmen]

i know, right??

[Harters]

Dammit, but the time is just flying by. It can't be a year since Linda moved. Can it? Really?

[LindaWhit]

Yes, I slept in the townhouse on April 29th...still had to do the final clean out on the 30th and pack the last few things that didn't go on the truck (and clean out the basement and put to the curb at least 25' x 4' of junk, boxes, garbage, and an old easy chair I didn't move with me). But I officially moved in on the 29th. And back then there were a LOT more boxes! LOL

I'm still amazed that it's been a year as well. A lot of things have happened since then, that's for sure. Hopefully some more good things will be coming for 2012. At least before the world ends on Dec. 21, 2012. ;-)

[MaryContrary]

I repeat what NCW and Harters said above.

[nomadchowwoman]

Oh, wow! I better get my butt in gear. I've got lots of eating to get in before then.

[gingershelley]

Sounds great LW! Love Braciole. Hope it was delish, and the boxes were quickly dispatched:).

[suburban_mom]

I am saving that recipe. It sounds wonderful.

[BananaBirkLarsen]

My desire to not leave the house today is coinciding with my pre-moving attempts to not spend more money on food than I have to, so dinner tonight will be a pantry meal, scrounged out of a rather bare pantry. It will be sort of a beef-and-bean chili, made from pinto beans and meat from the two leftover beef back ribs from last night, seasoned with ground New Mexico chilis, cumin, the rest of the chili-lime BBQ sauce that was cooked with the ribs, maybe a bit of tomato paste and a splash of tequila, perhaps some roast garlic. Homemade corn tortillas on side, unless the moths have gotten into my masa again (the horror!), in which case I'll throw together some corn bread.

[LindaWhit]

That isn't a "sort of" beef and bean chili, BBL - it IS a great sounding beef and bean chili!

[PHREDDY]

Order in!!!!

[linguafood]

Not a helluvalot of cooking going on @casa lingua this weekend, either.

My man's university program is being shut down this summer (no need for ethics at PSU, thank you very much), so tonight is a big blow-out party at one of the faculty member's place for the department members, some of whom are still looking for jobs :-(

Catering is courtesy of Wegmans, music courtesy of my band.

Naturally, I was responsible for the catering - some of the eats for tonight:

Poached Salmon Platter
1 large / one medium-sized shrimp platter
Wok veggies
Deviled eggs
Southwestern dip tray
Worldly cheese platter
Crudités platter
Sliced beef tenderloin
Pulled Pork
Sausage, pepper & onion pan
Vegetable lo mein
Grand sushi tray
Signature baguette tray
assorted dessert tray
Chocolate cream pie
Strawberry chiffon cake

My guess is we won't go hungry :-)

[LindaWhit]

No, I'd say no one will leave hungry, lingua! Enjoy the party, I'm sure everyone else will enjoy both food and your band!

[GretchenS]

Other than the underlying reason for it, sounds like a terrific party! Good food and great music, what more could one ask?

[PHREDDY]

Do I hear a some musice that could accompany each dish?
Say for the "Worldly cheese Plater...we are the world?"

[linguafood]

Hmmmm. I don't know that any of our tunes are matched up with the catering for tonight '-)

But likely, folks will be done eating and ready to dance their pants off by the time we get started...

[ChristinaMason]

a great spread! which of those did you make? :)

[linguafood]

None. All done by Wegmans. I tried the beef tenderloin & poached salmon, both of which were awesome. The crudité platter was great, too -- perfectly steamed asparagus & green beans; fresh, crunchy fennel and a bunch of other 'regular' veggies to be dipped in hummus and baba ganoush.

I had made myself a second plate for after the gig, but unfortunately, the hosts were rather toasty towards the end and removed it. Waaah.

Good party, tho, good gig, lots of dancing. Feet still hurt. Couch potato night, for sure.

WFD? Dunno yet. Ask me again in a few hours....

[mariacarmen]

your party sounds awesome. boo about the removed second plate!

put your tootsie's up and enjoy your Sunday....

[nomadchowwoman]

Ah, the irony. But hard times seems to be the status quo for universities these days. I hope your party lifts some spirits; the food sure sounds good.

[linguafood]

It was the best of times, it was the worst of times. I think the party was a really great idea, even tho it was rather bittersweet.

One of the faculty members brewed a Memori-Ale (nut brown, *really* very nice) to honor the occasion with a great label showing the - now defunct - STS program's (Science, Technology and Society) plaque.

Let's hope the rest of the bunch finds employment....

[nomadchowwoman]

Love the Memori-Ale. Academic types are so damned clever.

[Cherylptw]

Not much cooking going on in this household this week because the bf picked up a cold to add to his allergies and brought it home which is being added to my allergies. Thursday, he had pan sauteed cubed steak with onions & peppers, ginger glazed baby carrots and baked potato; I had a baked potato. Yesterday's dinner was fried rockfish for him/baked for me, served with pan fried potatoes & onions and caesar salad.

This afternoon, I'm making a pot of chicken & veg soup; I simmered a few "frankenchicken" breasts which will be diced then added to some scallions, onions, mushrooms, carrots, garlic, celery, tomatoes, green beans & potatoes with chicken stock & tomato juice. A little thyme, cumin, s & p, perhaps a bay leaf and some crushed red pepper should do it. Maybe a grilled cheese to go with, maybe not.

[ChristinaMason]

rockfish, panfried potatoes and onions, and caesar salad. that sounds really good!!

[Cherylptw]

T'was right tasty!

[Harters]

To start - potted shrimps

To follow - roast duck, Jersey Royals, mangetout, green beans. A sauce of some sort (possibly involving satsumas, as we've a couple in)

To finish - lemon tart (bought - that's what supermarket patisserie counters are for)

[GretchenS]

"Homesick" for good English cooking already and I've only been home a day. :(

[nomadchowwoman]

What are these potted shrimps of which you speak every so often? Are they just the shrimp themselves--or are they mixed with or marinated in something?

[Harters]

OK, potted shrimps are a regional delicacy from north west England.

I know that, generally speaking, Americans refer to all shrimp as "shrimp" but, in the UK, shrimp is a very tiny and specific beastie (less than 1cm long)- and anything larger is a prawn. We call these the "brown shrimp" and they're fished in Morecambe Bay., which is off north west England. The colour blind French, Belgians and Dutch call the beastie the "grey shrimp" and use them in salads and croquettes.

So, as to potted shrimps, they're brought ashore (it's a small industry with very few folk now working in it). And it's very labour intensive once on land as they have to be deshelled by hand. They're then cooked in salt water and left to cool. Then they're put into pots and mixed with a spiced butter (spices are usually mace and a tiny touch of cayenne). When it's set a thin layer of butter is put over them to seal it in and extend the life.

Absolutely delicious. Needs nothing more than squeeze of lemon and some buttered bread.

http://www.baxterspottedshrimps.co.uk...

Potting is traditional way of extending the life of food. Leftover beef was often pounded together with butter and potted up as the shrimps. Much eaiser with a food processor today!

[GretchenS]

I do have to tell you, dear Harters, that I saw a tray in an (extremely nice) fishmonger's labelled "brown shrimp" on my recent trip to your side of the Pond, and after all this time of "listening" to you, like Pavlov's dog, a bell went off in my brain and I thought, "but the color-blind French call them 'gray shrimp' ". I kid you not.

[Harters]

Wonderful!!!!!!!!!!

Of course the best way to eat the loose ones are in a sandwich. You need a nice wholemeal bread but not one with a strong flavour. It needs to be sliced - not too thick and not too thin. It needs to be very generously buttered. At this point, you need to toss your shrimp in lemon juice and lots of black pepper. And then pile them on to the bread.

This sandwich needs to be eaten outdoors. A river bank would be ideal, a park would be very acceptable but the back garden at home would also be OK. Needless to say, it has to be summer which, in the UK this year, is taking place on 23 June (between 2 and 3.45 in the afternoon)

Tune in next week for Harters's guide to the perfect crab sandwich.

[PHREDDY]

Harters......you guys should be here in NYC for a year....I am sure you would discover things that would be new to me.....since I have about 200 plus relatives in the UK who never give me a recipe....I would love to host you guys!!!

[LindaWhit]

Or tune in next week in the hopes that Harters and the Mrs. enjoy Linda's favorite tapas place and that it doesn't disappoint. :-)

[Berheenia]

If today is already the beginning of the Harter Visit I hope the weather gets less English really soon! I know we need the rain but it could hold off ...
Post some pictures of the festivities!

[Harters]

Not quite yet. We get the opportunity for a few hours sleep before it's airport time.

However, that's me done with WFD for a while - I wonder what number we'll be on when I next cook...........

[mariacarmen]

exciting! Enjoy your trip!!! can't wait to see your reports on your good ol' 'Merican eats.

[LindaWhit]

The weather is rather English today, but I *think* will be just cloudy for the rest of the week with just a spit-spot of rain here and there.

And camera will definitely be in hand!

[gingershelley]

Can't wait to hear all about the Harter's visit!

[mariacarmen]

where is that damned "LIKE" button???

[LN2008]

Fried duck egg on toast with black truffle salt. Just cooking for one tonight. Oh, I can't forget the glass of sauv.

[GretchenS]

mmmmmmmmmmm!

[mariacarmen]

THIS is what i want to eat. every day. You win.

[nomadchowwoman]

Um, yeah.

[BananaBirkLarsen]

We found out today that my boyfriend was accepted as a transfer student to UC Santa Cruz so WFD is a celebratory meal of beef back ribs, slow cooked (in my new roasting pan!) with chili-lime BBQ sauce and whole cloves of garlic. Halved red potatoes, boiled and dressed with a bit of butter and salt (a favourite for both of us) and broccoli... haven't decided quite what I'm going to do with that yet. Maybe just steamed with brown butter and lime. Two types of margaritas to drink. One with classic lime, only with the triple sec replaced with orange syrup (my homemade stuff is only on phase two), and one with pureed mango ('cause they were on sale, and why not?)

[megjp]

Congrats to him!

Broccoli = deth, but I'll forgive it given the rest of that deliciousness. Enjoy!

[gingershelley]

Congrats BBL on the transfer for the BF! A great night to naw on ribs and talk about all the possiblities of the future!

I am sure the pot's and brocc. will keep you within the realm of real, and not just dreamin'.

oh, but wait - there are tequila cocktails on offer; well, all that's out the window, and dram as you will. Enjoy the lime and mango, and the transfer!

[LindaWhit]

Major congrats - and a wonderful celebratory meal!

[nomadchowwoman]

Great news, great food--calls for fab margaraitas. Congrats!

[GretchenS]

Big congrats and your meal and drinks sound FAB!

[PHREDDY]

Great news! Beef Back Ribs, slow cooked....can taste them now!!

[BananaBirkLarsen]

Thanks all! We're both really excited about the transfer and I am overjoyed to be moving out of Fresno (which is really not my favourite place in the world...)! Everything turned out wonderfully last night, although I am definitely feeling the tequila today. Ugh. Two cups of coffee and I'm still half asleep.

[megjp]

French fries! And lots of gravy. I was shopping, whaddaya want. At least that carrot soup for lunch was good.

I have crimini mushrooms in the fridge and thyme besides, so tomorrow will be a lot better!

[gingershelley]

Well, for an ordinary spring evening, with reasonable moderate temps (and all the rhodedendron's blooming, the tulips, the bluebells....).

I am halfway in what-do-I-need-to-make-again-that-is-wnterish that I won't make again until fall?, against all things spring. Spring wins!

Then, JF the Frenchman announces that lamb chops 'cooked his way' are on offer with the famous gratin dauphinois; Sold! As long as he agrees to a side of MY thyme-roasted FAT asparagus from eastern WA as the green side.

I am going to attempt a rhubarb clafoutti. Be still my beating heart. Clafoutti is the go-to make at home French fruit dessert (I think right parallel to our own cobbler or crumble), but of course, he has to get all technical and insist it can only be made with certain fruits. Been down this road before:)

I have done my research; if you all knew of all the French food histories, memoirs, and cookbooks I have read over the past few years understand the background to all this, you would give me your sympathies! Apparently, there are whole schools of other preps, but in PARIS, this is how it is done. Never mind you haven't lived there for nearly 20 years. So no sour cherries here right now, and that Jego at CLJ is making it with rhubarb.....

So I macerated the rhubarb in sugar all day - like making jam. So it gets candied and sweet on it's own. It will go into the baking dish, covered in batter. I will use restraint and NOT put in ginger. We shall see!

Oh, the battle of the cuisine's over here!. But, of course, I love that gratin, so I am not really complaining. Just sayin' :)

[ChristinaMason]

Last night was ground turkey lettuce wraps with water chestnuts, celery, carrots, onion, and sprouts in a sauce of hoisin, soy, molasses, shaoxing, garlic, oyster sauce, Sriracha, and sesame oil, loosely based on this recipe: http://www.emilybites.com/2011/11/asi...

Tonight was leftover cod repurposed into fish tacos with generous amounts of buttery avocado, pickled jalapenos, napolitos, Greek yogurt, hot sauce, and grated cheddar, folded into flour tortillas. Black bean soup from the freezer on the side.

Happy weekend, all!

[weezieduzzit]

Boneless skinless chicken "breaded" in coconut and parmesan, given a quick spray of oil and baked on a rack over a sheet pan. Lots and lots of green things on the side- actually, the chicken will really be the side.

[steve h.]

Osso bucco is tonight's main. There will be a small primo of spaghetti, artichoke and pancetta. We'll wash it down with with a modest Barbera. Deb prepped the main on Sunday so it's easy sailing this evening. Rounds two and three of the NFL draft will be on the plasma.

Special to LW: Belichick was brilliant in the first round. New England, always tough, just got better.

[LindaWhit]

:-)
First, for the wonderful-sounding dinner. While the osso bucco sounds great, the primo sounds heavenly! Enjoy!

And second, for Da Man, Belichick. Can't beat him with a stick, despite so many wanting to do so.

[steve h.]

Don't give up on Valentine, either. The Red Sox are in good, albeit different, hands. He's a Stamford boy.

Edited to add: The pasta was really good as was the meat (falling off the bone) and the marrow from the veal. All-in-all, a fine meal.

[LindaWhit]

Home. CHECK.
Cats fed. CHECK.
Herbs into the deck shed, covered with plastic to avoid freezing overnight. CHECK.
Cats having their after-dinner tussle. CHECK IN PROGRESS.
Comfy clothes on. CHECK.
Wine poured. CHECKITY-CHECK-CHECK-CHECK!!!

Dinner tonight will be Mandarin Orange chicken, served on basmati rice with sauteed ginger bok choy alongside. Nom-nom-nom.

Happy weekend!

[gingershelley]

Raise my glass to your wine glass LW, CHECK!

[LindaWhit]

No, gingershelley - Friday night glasses of wine deserve the full-on CHECKITY-CHECK-CHECK-CHECK!!!

;-)

[gingershelley]

OK Linda - Checkity CHECK-CHECK-CHEKITY CHECK!!!!

[ChristinaMason]

:-) bon appetit (check check!)

[Frizzle]

Last night we had the dhal from Ruhlman's Twenty acid chapter again, this time with red lentils. We cut down on the ghee by half and enjoyed it much more than our first attempt.

No idea what today will eventually bring - there is talk of finally purchasing a gas BBQ. We have a couple of small charcoal ones but we struggle to find charcoal here, all we get are heat bricks which we don't enjoy cooking with so much. Plus the time and effort of getting the heat bricks going normally squashes all enthusiasm about dragging the bbqs out of the spider infested shed. I'm not a regular meat eater but I've been craving some charred meat recently. There's a local-ish butcher that carries a cut of beef called 'asado'. It has ribs and looks like it could be used for kalbi or flanken recipes. Googling asado tells me it's an Argentinian BBQ, not a cut - not sure if I didn't google well enough though. So, fingers crossed the BBQ gods are smiling down on me today and we happen to find one we want in stock. If the BBQ plans fall through I have three different types of tofu in the fridge and tempeh so I'll probably do something with those.

[mariacarmen]

ooh, here's the pic, i couldn't resist sharing as it's making me hungry all over again....

[gingershelley]

Wow, that looks really tasty - I like the Americanization of the salad Lyonnaise. I should spring that one on the Frenchman and watch him get all indignant:) I like the combo of potato, corned beef and the viniagrette.

The kind of Korean pork sounds awesome too!

TGIF!!!!!

[PHREDDY]

looks delish!!!!! love two poached over arroz con ciroizo....
AM REAL HAPPy TODAY...BECAME A GREAT UNCLE FOR THE FIRST TIME @ 2AM THIS AM...
Tonight I am making tomato with buffalo mozzarella, balsamic & oil, crusty bread,short ribs ,pan seared ,finished in a garlic butter in the oven, double stuffed baked potatoes, oven roasted zucchini and red onions,...desert.....butterpecan ice cream with chocolate syrup and some store bought pound cake....I AM SO HAPPY!!!!!

PS...My neice has MS and I am an arduent supporter of the cause...I have dedicated myself to raising funds for MS research by organizing communal cook offs....wherein we all cook and invite people to attend for a modest fee,,,,we then give them all cooking lessons...we eat and we have a great time...all in the name of my neice and the quest to beat MS...we all then stumble home with full bellies and heavy heads!!!!!

[MaryContrary]

Wow! For at least three reasons. We're happy for, and thank, you. Congratulations.

[PHREDDY]

THANKS!!!!! iI love CH boards...

[mariacarmen]

all sounds really good, Phreddy, and very nice that you are giving so much of your time and efforts to a worthy cause. Best to your niece!

[megjp]

Congrats on the great-uncling, what a meal to celebrate! :)

PS Thanks for this too; I know first-hand the struggle with MS, and amazing grassroots efforts like yours can help push along some really exciting recent advances. Phooey on people who say food can't accomplish anything, Phreddy!

[gingershelley]

+1 on megjp's thoughts. YOU GO PHREDDY!

[nomadchowwoman]

Lovely news, *Uncle* Phreddy--and a wonderful effort in the fight aginst MS.

[GretchenS]

Congrats, G.U. Phreddy, great celebratory meal!

[PHREDDY]

Thanks all!!! Food is all too powerful, look at all of us drawn toghther....

And by the way mother and baby are just fine this morning!!!

I asked my neice, if she, (my great neice) is eating well?,,,,My neice replied"Uncle Phreddy , is that all you think about is food?"

Thank you all again, and I will post our next planned event for our "Eat Out to Cure MS"

[BananaBirkLarsen]

Congrats Phreddy -- that's great news! And what a great way to use food to support a good cause!

[PHREDDY]

Thank you ....each and all of you...I will hit on all of you for suggestions for my next MS Eat Out to Cure...menu....
What are you significant and other planning as a celebratory meal?

[LindaWhit]

Oh, MY! That looks great!

[mariacarmen]

thanks, LW!

[GretchenS]

mc, I want that salad RIGHT NOW, for breakfast!!!!

[mariacarmen]

GS - i often think about our salade lyonnaise as breakfast in a salad, as i usually make it with bacon, and always do the potatoes instead of croutons. i wish i had some now too.

[PHREDDY]

Visited Russia and the Ukraine 2 years ago and had salad Lyoniase in the Carpathian Mountins , with breakfast....and you know what...it was real good!! It was good fresh veggies .mayo, spices and olive oil....

[mariacarmen]

Last night's dinner (which i tried to post fifty-a-hundred times but it wouldn't go) was a sort of Corned Beef Hash Salade Lyonnaise. The Boy fried up some diced taters, with granulated garlic, all crispy and golden, while i sauteed chopped corned beef with some fresh thyme and fennel fronds and scallions. Taters went over salad greens, corned beef atop, two poached eggs over that, and the whole thing dressed with a lemony dijon vinaigrette. mighty tasty. had a great pic but as i said, CH wasn't cooperating last night, and the pic's on laptop at home.

tonight: out to see PACO LUCIA!!! And some Spanish nibbly things at a friend's, first.

So, for the Boy, in the crockpot this a.m. went half a piece of pork shoulder, well salted, strewn with a ton of cilantro, scallions, beet greens, a fistful of whole garlic cloves, a sweet-ish, kimchi-like concoction i picked up weeks ago full of ginger and other yummy things, a heaping tablespoon of gochujang, several serious squirts of sriracha, and a cuppa water. Leftover coconut rice in fridge. This ain't really cooking but even before I left the house it smelled pretty good. I'll get the Boy's review when i get home late tonight.

HAPPY-THANK-THE-LORD-ON-HIGH-ABOVE-IT'S-FINALLY-FRIDAY, EVERYONE!

[Harters]

I have no idea what possessed us to cut out the recipe for tonight's dinner. Neither of us fancy it. But, there is an unbending rule that once a recipe is put into the "to try" file, it must be tried.

So, a couple of red peppers are split lengthways and deseeded. Cooked lentils go in (we're using tinned). As are some halved baby plum tomatoes. It's then topped with mozzarella and baked, at which point shredded basil is scattered over the awful mix. It gets eaten with some salad leaves and crusty bread.

As we speak, cheese is out of the fridge, coming to room temperature, just in case the vile mix is even more vile than we expect. .

[mariacarmen]

it sounds like it needs some streaky bacon...

[Harters]

It needs streaky bacon adding.......and everything else taken away.

[mariacarmen]

oh dear.

[Berheenia]

Sounds far too healthy to me. Especially on a Friday night.

[Harters]

It was better than we expected. But not by much.

Had cheese later (a very nice "tasty" Lancashire and my favourite blue cheese - Blacksticks (also a Lancashire).

Some ya win, some ya don't

[LindaWhit]

Hum. Do you both have to agree on the recipe going into the to-try file, Harters?

I hope the salad leaves and crusty bread were good. :-0

[Harters]

No, the rules say we can both pick recipes. That said, we know each others dislikes so rarely pick anything completely off the wall for the other one. Over the years, we have broken the "must be cooked if its in the file" rule on a couple of occasions. ;-)

[mariacarmen]

delete.

[BananaBirkLarsen]

Just another pizza for dinner with turkey pepperoni and pineapple and grilled red onion. I've been a little homesick recently -- my mother had surgery today (fairly major, but nothing too serious) and a childhood friend is following suit in a few days (hers is considerably more serious) -- so I'm making butter tarts for dessert to remind me of home (although yeah, I know, the season is all wrong).

I was at Dollar Tree, picking up a few cheapy things for dinner (pineapple etc.) and as I was about to pay, I was asked the most wonderful question: "Would you like to buy a Topsy Turvy upside down hot pepper planter for a dollar?" Long story short, I now own a hot pepper planter and am going to try growing my own peppers. I'm excited.

[LindaWhit]

I'm sorry to hear about your Mom - hope she heals quickly, and I hope your friend's surgery goes well.

And enjoy your pepper plant! :-)

[mariacarmen]

BBL, hoping both surgeries go swimmingly and recoveries are short for both your loved ones. wish we could wisk you home! hope the tarts help to fill the void if only a little.

and congrats on the planter! how fun....

[megjp]

All the best to your loved ones (and your new baby pepper plant) -- for what it's worth though, it is never the wrong season for butter tarts. Sometimes you just gotta, you know? So enjoy them. :)

[nomadchowwoman]

Hope everything goes well for your loved ones, BBL.

The upside-down tomato planters are plentiful around here, and apparently work very well.. So I thhink you may soon be *in* hot peppers!

[GretchenS]

Best wishes on both surgeries and fingers crossed for fast recoveries!! It's hard to be far from home -- comfort food is clearly called for! And the pepper plant should be fun, what a great dollar find!

[BananaBirkLarsen]

Aww, thanks everyone for the well wishes. My dad emailed me to say my mom's surgery went well, although I haven't talked to her yet. My friend is scheduled for Tuesday, so I'm keeping my fingers crossed for her.

And I'm looking forward to all the peppers! I might have to scout out the gardening board to find out what seasons are best for planting. We're moving at the beginning of June so I might wait to plant the seedlings if I think I can get away with waiting that long.

[onceadaylily]

Long workweek, and a menu of the usual comforts for us (black bean enchiladas, sweet potato hash and eggs, and garlic noodles). Tonight is just a cleanup of leftovers that includes a tossed-together frittata with a bit of leftover refried black beans, roasted sweet potatoes, and onions and peppers with a jalapeno cheddar, salsa, and avocado to garnish. We've a market trip planned in the morning, and I was thinking of making something that he loves: borscht. I was thinking about the original Moosewood recipe (which has a ACV and honey), but I have a feeling that he would like the inclusion of buttermilk.

Here's the Moosewood (the second post down): http://forum.volition.com/topic.asp?T...

There will likely be rye bread to go with.

[mariacarmen]

what's ACV, Lily? i didn't see it in that post, but maybe i missed it....

love borscht. will the rye bread be made into croutons?

[onceadaylily]

Apple cider vinegar. That's what the hippies call it, when they drink the stuff straight, and wash their hair with it.

And croutons are a nice idea! I love spooning up bready bits.

[mariacarmen]

thanks for nothing hippies!*
hah - just a stencil i've seen around the city that i've always loved.

[nomadchowwoman]

That's pretty funny.

[megjp]

Despite a rice bowl for lunch, I needed comfort food: fried leftover spaghetti (the only way to eat leftover spaghetti) with red sauce and spinach, and garlic bread with a local GF baguette that I'm overjoyed at having found, a lot of butter, and nutritional yeast for a surprisingly well-browned 'cheesy' topping.

I'm making soup tonight too, for the freezer: carrot, apple, and fennel, with orange and ginger highlights. Kind of courtesy Sneaky Vegan, although I've an uppity way of not following recipes.

[gingershelley]

That soup sounds great megjp! Love the combo of flavors.

I want a bowl of that to start my dinner tonight!

[megjp]

I snuck a taste when I was putting it into the freezer, and it is pretty durn good. I have a hunk of baguette left and I think the combo will make a great lunch today.

[ChristinaMason]

Did you go vegan?

[megjp]

Nope; I googled the ingredients and that's what came up.

My goodness, with my list of dietary restrictions because of health problems, if I went vegan I'd be restricted to, like, peanuts and almonds and spinach! :P

[weezieduzzit]

Chicken and sausage gumbo. The weather here has been insane (from over 90 to low 60s and rainy today, back to the 80s tomorrow!)

[PHREDDY]

MMMMM....love that gumbo too!!!!...do you serve it with rice?...if so what kind?

[weezieduzzit]

I usually do- and I did for the man (long grain white,) but I'm working on dropping the winter weight so I fit in my cute vintage sundresses for the summer.....no rice for me. :(

[bblonde]

DBF should have just landed! I came straight over to his house and put a roast in the oven and now his house has that lovely homey aroma. Roast, carrots, mashed potatoes, and I'm taking the easy way out with canned fruit pie for dessert. I did make the crust, however. Now just trying to decide between apple or cherry. He should be a happy, however tired, man.

[mariacarmen]

what a nice GF! i vote cherry.

[weezieduzzit]

That scores some serious points!

I vote apple.

[roxlet]

My husband would come in, smell the homey aroma and say, "Why didn't you turn the damn exhaust on!" Lol!

[nomadchowwoman]

He must be related to my BIL!

[gingershelley]

Yes! First Yakima asparagus being roasted tonight - nice and fat. Think I am doing COTM Melissa Clark's asp with Rhubarb sauce, since I got my first local rhubarb too.

Will also be making some rhubarb-strawberry compote with a little ginger and tangerine in it, for morning greek yogurt, and to serve over ice cream. YUM!

Dinner tonight I think is re-purposed leftover roast chicken, tossed with some pasta and gorgonzola Dolce, fresh chives from the garden. Simple, decadent and tasty with the asparagus dish on the side.

Now if could only get some ramps, garlic scapes and nettles, I would be good! May 3rd my local favorite farmer's market opens. Can't wait....

[mariacarmen]

you're making poisonous snake? how CHerish of you! heh.

[gingershelley]

And a side of fugu to go with the snake, MC :)

[mariacarmen]

mmmm, poisony!

[gingershelley]

Well, I didn't do anything as planned, except the sweet rhubarb compote;

When I got my nice fat asparagus roasting with a little fresh thyme under it for flavoring, it smelled SO good, that I took out a sizzling piece and just chomped on it's juicy self, and thought - this doesn't need ANY sauce! So had that plain, and rightly so.

Ended up putting the other nice piece of fresh local corn I got into my gorgonzola sauce. Used my nifty corn zipper to take the kernels off, simmered the cob in a bit of water and cream to get the taste out of it (my secret to my corn soup as well, is to simmer the cobs for 'corn stock'). When that base tasted a bit 'corny sweet', I added the gorg. dolce cheese, a handful of chopped chives, and let it melt while the fresh fettucine cooked in about 2 minutes.

All combined, with asparagus on the side, it was a delightful dinner, and vegetarian to boot, which I don't do as often as I should.

Ate a bowl of the rhubarb-strawberry-ginger sauce all by itself, it was so good. Spring is really here!

[mariacarmen]

ASParagus! jeez i'm slow.

i do the same thing with the cobs for my corn soup. so good! but that addition of the gorgonzola for a pasta sauce - inspired!

[gingershelley]

I am now the official maker-upper of a new recipe - at least I think so. Gorgonzola, chive and corn sauce. Don't know what made me go there, but a great combo.
Sweet bits of crunchy corn, tangy creamy sauce, and a little kick from chives. I am making this again!

[tiffeecanoe]

Crockpot Porchetta! From here: http://www.jerseygirlcooks.com/2008/1...

Smells delicious! Will serve with mashed potatoes and asparagus.

[mariacarmen]

dang that looks good....

[Uncle Bob]

Cold Beer in a Frosty Mug...
CS Ribs.....
Tator 'Salat'
Green Beans.....
A Couple of Musgoes........
Chocolate 'Cream'

[bblonde]

Oh yum! Although...what is CS Ribs?

[LaLa]

probably country style

[Uncle Bob]

In my South, and according to the North American Meat Processors CS (Country Style Ribs) shall be be prepared from the blade end of the pork loin, and shall consist of no less than three, or no more than six ribs...as well as some other technical meat cutting jargon.....Pork Shoulder Butt, sliced and cut into strips (often labeled and sold as Country Style Ribs) are not ribs at all....Around here they are more often labeled as "Western Style Ribs"....to distinguish between the two because in retail packages they can look very similar..............HTH

[LindaWhit]

No local asparagus *yet* but I'm anticipating it might be soon, considering we've had such a warm winter.

Tonight - will be the last of the lobster cakes, pan-fried, on a bed of greens and leftover rice pilaf with some (non-local) steamed asparagus alongside. I'll make some form of a remoulade to top the lobster cakes - probably chili sauce, mayo, and Aleppo pepper and ground sumac. :-)

[LindaWhit]

Changing my mind - don't feel like lobster cakes or making them. I'll just heat up some peas and mix them in with the rice pilaf and call it dinner. About all I can manage tonight.

[mariacarmen]

the crock-potted corned beef suffered none from having been cooked on low for about 16 hours. I really want to make some hash with it tonight, using both sweet and regular potatoes, crisply fried, maybe some red bell pepper, with something green garlicky or rampy if i can get to the FM after work, and serve with poached eggs atop. we'll see if the BF goes for it.

in the meantime, lunch is a sandwich of the CB with my homemade mayo (she says every so smugly.)

[steve h.]

the hash sounds great. mayo on the cb sammich? very untraditional.

[mariacarmen]

thanks!

mayo AND french's. on wheat. and shallots and red leaf lettuce. 'twarn't nothing traditional 'bout it.