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What's for Dinner #142 [old]

Although May is here, it seems that we are finally getting the chilly, damp, rainy weather that we didn't have in April. For me, today said spaghetti and meatballs, and that's what's bubbling on the stove right now.

How is the weather influencing the dinner choice in your neck of the woods?

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  1. Cold and dreary here. Corned beef tonight, sandwiches on Thursday.

    23 Replies
    1. re: steve h.

      Here's a photo of tonight's supper. Don't let the brown goop (mustard) scare you.

       
        1. re: steve h.

          I agree. Looks delish! Can you make this again so I can come eat too?

          1. re: boyzoma

            Any time. It was comfort food on a cold, wet evening.

          2. re: steve h.

            Delish! Like St. pat's day all over again:)!

            1. re: gingershelley

              Thanks. I'll steam up the leftover corned beef for sandwiches later this week (rye bread, deli mustard). Canned potatoes, canned peas never tasted so good.

              1. re: steve h.

                steve, can i ask why canned potatoes? is it a nostalgic thing? i'm not criticizing at all, just wondering....

                1. re: mariacarmen

                  The tiny, whole white potatoes from a can (Del Monte) go back to my childhood. A little melted butter over the top and some coarsely chopped fresh parsley seal the deal. Canned potatoes just seem to work with corned beef and the tiny peas. Together they create a pleasing flavor profile. The mustard is also complementary. I'm sympathetic to the whole farm-to-the-table thing best exemplified by California cuisine but sometimes you just have to break that mantra.

                  Honest criticism is a good thing. Never hesitate to employ it.

                  1. re: steve h.

                    it really wasn't criticism, tho, just curiosity, honest. i kind of figured that childhood thing had to have a hand in it. some things taste good, no matter what form, because they were the way we first had them. much as i adore (and pretty much exclusively eat) fresh asparagus, i can easily chow on a can of squishy canned ones. they are their own thing, so i totally get it.

                    1. re: mariacarmen

                      Howdy mc,
                      I never for a moment thought you were being critical. How could you? After all, your topping a corned beef sandwich with mayo is way out there for an East Coast denizen like myself ;-).
                      I enjoyed your post because it was driven by curiosity, not malice. I have no problem deviating from the Alice Waters mantra, especially if it tastes good. Questioning everything is part of my DNA, I can't help it.
                      As always, thoughts, comments, criticisms are always welcome. It would be a crummy world if everyone thought the same.

                        1. re: mariacarmen

                          I tried google, number substitution and ship encryption on that one and came up blanks. I'm guessing it's good.

                          1. re: steve h.

                            hah! it's my own stupid made-up emoticon. it's a smiley face!

                            1. re: mariacarmen

                              It's a left-handed smiley face. :-)

                    2. re: steve h.

                      Funny, my mom used to serve peas and those canned potatoes browned in butter alongside corned beef. I have' had them in ages, but reading your post got me remembering it. I can almost smell them. :D

                      1. re: BabsW

                        You owe it to yourself. For the record, I reserved some of the meat's braising liquid and used it to steam Thursday's corned beef before slicing it into sandwiches.

                        1. re: steve h.

                          Lord knows the kids would be thrilled to have a repeat of the corned beef we had for St. Paddy's Day, though I'll be eating those potatoes alone because my kids don't care for potatoes at all. Rotten little monsters.

                          Steaming the meat with the braising liquid sounds wonderful. :)

                          1. re: BabsW

                            not even fries? come on, kids love fries, right?

                            1. re: mariacarmen

                              Oh, of course. Fries or chips, but that's it. Not even tater tots or hash browns. They're some seriously weird kids. :p

                              1. re: BabsW

                                wow.... not MASHED? i thought all kids love mashed, especially when they're little. tho yours aren't that little...

                                1. re: mariacarmen

                                  They have this weird thing about textures still. I think part of it is that the idea is fixed in their minds that they aren't going to like it. *sigh*

                                  I know they'll grow out of it, but it's annoying.

              2. re: steve h.

                Excellent looking corned beef Steve. I like me some brown goop. I have another batch of mustard seeds soaking at this moment. I think I've bought my last jar. It's too darn easy to make and taste sooo good

                1. re: scubadoo97

                  I read your post re: homemade mustard. I liked it a lot. I've made mustard before but now I'd like to get serious. Thanks!

            2. Aaaand another weather report coming in from Central PA: it looked like rain for most of the day, but now the skies have cleared up a bit, and it's actually fairly muggy for a May day.

              Felt like checking out some of the local grass-fed ground beef available at Wegmans, so burglars are on the menu. Wit cheese, of course (extra sharp cheddar), baby romas, red onion, lettuce and mayo. Maybe a squirt of ketchup.

              Decided on a whim to make a BLT salad - butter lettuce & some leftover romaine, baby roma tomatoes & sliced scallions, tossed with a dressing of Duke's, Greek yogurt, a dash of white wine vinegar, salt and lotsa ground black pepper. A meal without a salad or veggie side just doesn't work for me.

              After that a few drinks out with some of my dicorcee friends = bitch fest. Ha.

              1. Leftover braciole tonight - and tomorrow I plan on warming up both my tummy and my surrounding atmosphere by dining with Mr. and Mrs. Harters and and GretchenS at Dali. I sure hope my favorite restaurant holds up to the travelers' standards! The weather, however, will be very familiar to Harters and the Mrs. We've got gray and gloomy with a few spits of rain here and there as well. :-)

                14 Replies
                1. re: LindaWhit

                  Please give harters and his bride my best. I've never met them but I appreciate his posts.

                  1. re: LindaWhit

                    Oh, how lucky to meet the Harters! Do say hello from roxlet!

                    1. re: LindaWhit

                      Ooh ooh ooh! please give all three of them a big hug from me!! how fun!

                      1. re: LindaWhit

                        I hope you all have a great meal, know you'll have a good time. Cheers!

                        1. re: LindaWhit

                          You lucky girl. How wonderful for you all. Enjoy and say hello from all of us!

                          1. re: LindaWhit

                            Oh! LW, please do give a collective hug or handshake, etc. from the WFD gang.

                            And please, especially for me, will you thank the Harter's for bringing us the lovely phrase - which has come into common use in my household ever so quickly - 'and ____ for afters". Use it all the time now:)!

                            1. re: gingershelley

                              As do I, gingershelley, as do I. They do have a cheese and fruit plate for afters at Dali, but the Fresones are back on the special dessert menu, so I might have to just forego the cheese plate. :-)

                              1. re: LindaWhit

                                Well, then Fresones (please describe?) IS your 'afters' :)!

                                1. re: gingershelley

                                  Giant strawberries dipped in a sherry batter and quickly deep-fried and then three of them put on a plate with crema catalan, a raspberry or strawberry sauce, with a scoop of local vanilla ice cream.

                                  It's much better shared. Three can be a bit much. Not that I haven't put them all down my gullet in the past. :-)

                                  1. re: LindaWhit

                                    Awesome! Can't wait to hear how deep-fried stawberries with all kinds of gilding-the-lily are, along with all the other before's, oh, and any other 'after's"!

                                      1. re: nomadchowwoman

                                        I think if you eat enough of 'em, ncw, they'd do exactly that.

                              2. re: LindaWhit

                                Yes, from all of us to Harters and his missus and Gretchen S. We'll be thinking of all of you. And don't forget pictures. Is that okay?

                              3. Bourbon.....
                                Fried Boudin Balls....
                                Shrimp Po-Boys.................
                                Chocolate 'Cream....................

                                1. it's hard to pick - one day it's cold and grey, and we have warming turkey neck pasta, the next the sun is shining and the sky is blue - and i've got korean-ish chicken in the crock-pot.... tomorrow wilol probably be a good night for a medly of leftovers.

                                  1. If I don't fall asleep before he gets home (the man stayed up super late and was noisy and then the cats played. ALL. NIGHT. LONG.) it will be stuffed portobellos (kale, ground turkey, onions, red pepper, a sprinkle of parmesan on top.) If I do, he can heat up a pan of homemade mac and cheese with the ground turkey, which is already browned.

                                    I took a corned beef out of the freezer a couple of days ago and it was still pretty solid this morning, I'm hoping it'll be ready to put in the crockpot tomorrow morning. The weather on the southern part of the left coast has been a little dreary this week. We woke up to some light rain that wasn't even in the forcast.

                                    1 Reply
                                    1. re: weezieduzzit

                                      so even though i just had a not stellar experience with chicken thighs (got mushy) in the crockpot, last week i took a fully frozen corned beef in the crockpot at about midnight and left it on low (with water of course) until about 4 the next day. it turned out perfect, not mushy at all. just for future reference....

                                    2. veal strips, fried potatoes, spinach, cole slaw, naan

                                      1. Tonight I had to meet this lady to buy the cubby she was selling to make room in her new nursery (Pottery Barn ftw, for once: http://www.potterybarn.com/products/c...).

                                        Before hurrying there, I made myself a personal-sized pizza on pre-fab GF crust and tossed the rest of my pesto, scads of baby spinach, some feta, and a roasted red pepper at it.

                                        I noticed today that I've started to gain weight, though, so I've gotta calm down and let it dissipate again. I guess that means taking time for myself to cook properly, imagine! :)

                                        2 Replies
                                        1. re: megjp

                                          I like that organizer! pizza sounds good, too. :)

                                          1. re: ChristinaMason

                                            Thanks, CM! I have it on the floor because I think it may be too heavy for the wall I'd planned, but it looks great and for half price, unused, well.. home run.

                                            The pizza was tasty, I'm not gonna lie, but I've been indulging consistently and the time has come to get back to normal. Life keeps conspiring to make me fat, but I'll go down fighting :)

                                        2. Well, the koreanish/thaiish/vietnameseish (i forgot to mention i had lemongrass in the sauce too) chicken thighs had really good flavor, but cooking them in the crockpot all day was a mistake. i did crisp them up in the broiler for that nice charred skin, but the meat was mushy. Thighs cook up so fast, next time i'll just marinate them and cook them at the last minute. Alongside was the fresh kimchi Ina sent me.

                                           
                                          2 Replies
                                          1. re: mariacarmen

                                            Sorry the chicken was mushy. It looks wonderful, though!

                                            1. re: mariacarmen

                                              Bet that skin was good though! And your "nagging daughters" comment on the other thread gave me a strong sense of self-recognition. :)

                                            2. Last night was a quick simple meal of Brauts, sauerkraut and the first of the season corn-on-the-cob. I was surprised at how sweet the corn was. Maybe it is looking up for us this year!

                                              For tonight, since it is another gray, rainy day, I found a vacuum sealed bag of chicken tetrazzini in the freezer so am going to heat that up covered with cheese. I make mine full of veggies so maybe just a side salad to go with will be just fine.

                                              Otherwise, my day will be waiting for Mr. Rooter to show up to unplug the main house drain! Don't know why that is happening!

                                              1 Reply
                                              1. re: boyzoma

                                                Boyzoma, All things can be fine ( even a BAD main house drain), when you have arrived at the season that brings sweet corn into your land.

                                                All good feelings for bucking up, an enjoy that corn. Much commiseration on that endless, lovely, early spring rain:( :)?

                                              2. Last night was spaghetti (whole grain) with marinara, mushrooms and chard (which I just threw in with the pasta when it was almost done). Hit the spot. Tonight dinner with LW, Harters and the Mrs, cannot wait! Looking forward to both the food (tapas) and the company....

                                                26 Replies
                                                1. re: GretchenS

                                                  Oh, cool!! A WFD/CH meet-up. Where you eatin'???

                                                  1. re: linguafood

                                                    We are eating here: http://www.dalirestaurant.com/ LW's a regular, I have never been but always wanted to. We will give a full report somewhere....

                                                    1. re: GretchenS

                                                      Yowzah. You should probably just order the entire menu and share. And report! I guess that would be found on the Boston board? Perhaps link to it (sssshh) here, since a lot of us are likely not checking it out much. The non-Bostonians, I mean :-)

                                                      1. re: GretchenS

                                                        Gretchen, you'll have to do the full report. I'm not allowed to because I'm a regular. CH Rules. The report will be more fun for me to read because you've not been there. :-)

                                                        1. re: LindaWhit

                                                          It's a deal and we can certainly point to it here, amidst discussing WFD tomorrow night. :)

                                                          1. re: GretchenS

                                                            We in the peanut gallery can't wait to hear all the details!

                                                            1. re: Berheenia

                                                              Berheenia, best 'calling' of us all yet .... we ARE 'the peanut gallery:

                                                              LMAO!

                                                        2. re: GretchenS

                                                          EVERTHING on the menu sounds delicious, and they have all the best tapas of Spain on that menu...

                                                          Please order heavy, and post that report!

                                                          Great inspirational start to the COTM of this month..... YUM!

                                                        1. re: GretchenS

                                                          have so much fun tonight, you guys! we want a full report, even if it has to be on some other thread!!

                                                          1. re: GretchenS

                                                            Just a brief note - dinner was wonderful (Gretchen will get it up on the Boston board soon), but just wanted to say that Harters and the Mrs. are just brilliant. And I mean that in the British way, as in they are just wonderful! And Gretchen is as well! The four of us arrived within minutes of each other, with Harters and Mrs. H and I all walking up at the same time and recognizing each other (Gretchen was already inside and had had a tour of the restaurant from the host after she said "I'm here to meet Linda!"). We were chatterboxes the entire night, so no pics of the food, I'm sorry to say. And I'm wicked jealous of all of the travel that the 3 of them have done!

                                                            It was absolutely lovely to meet Harters, Mrs. H, and Gretchen - all were just as sweet as to be expected from their writings on the WFD board. Harters and Mrs. H have 3 weeks worth of travel throughout several New England states, so I'm not sure if he'll get anything put up on the Boston, Northern New England, or Southern New England boards until after they return home, but it sounds like they've got a great itinerary, with lots of good eats!

                                                            1. re: LindaWhit

                                                              Sounds like a good time was had by all. Very cool.

                                                              1. re: LindaWhit

                                                                Super great, LW, thanks for posting thoughts on the nice evening. We were all there, hanging' roung your shoulders.

                                                                I am glad you had a merry time, and showed 'Harters n Co. what could be expected on these shores..

                                                                What a nice thing; that people can just write up a storm on the internet, and truly find company on the other side of an ocean. Lovely, and deliscious!

                                                                1. re: LindaWhit

                                                                  What a great evening - and you know it is when you don't even think about taking pics!

                                                                  1. re: LindaWhit

                                                                    so wonderful to hear!!! glad you guys had a great time, as we all expected it would be. love the community we've created here that expands to real time - love when that happens! really wish i could have been there....

                                                                    looking forward to any and all future posts from the Harters and Gretchen S.

                                                                    yay!

                                                                    1. re: mariacarmen

                                                                      As LW says, we were so busy chatting that it was not till we were about finished that we said, "oh no, forgot to take any pictures!" LW had thoughtfully printed out all your kind wishes upthread and provided them to Harters and Mrs H so you were indeed hanging around our shoulders, very much so! Wonderful evening with delightful new / old friends.

                                                                      1. re: GretchenS

                                                                        Sounds like a good time was had by all!
                                                                        Rumor has it that the sun may make an appearance this Sunday so hope the Harters will be here to enjoy a little nice weather. (Am I correct that both share the surname of Harters?)

                                                                        1. re: Berheenia

                                                                          Well, the surname is similar to Harters, but not quite. :-) And yes, they'll remain in the Boston area for a day or so, and then head to a few northern states for a few days before heading to a few southern New England states - so they *will* get a bit of nice weather while they're here!

                                                                          1. re: LindaWhit

                                                                            Ahh. My husband and I have different but similar last names as well. So Harters and the missus it is. thanks!

                                                                        2. re: GretchenS

                                                                          How wonderful for all of you, underscoring what all here know--that food fuels friendship and that sitting at a common table reinforces our common humanity.

                                                                          What a nice intro to New England for Mr & Mrs H to have you and Linda as culinary ambassadors.

                                                                            1. re: GretchenS

                                                                              Two quick fixes, Gretchen - the website was screwed up last night, so that *should* be "pan con tomaté" instead of the gobbledegook it gave us for the bread with tomato. [ETA - I guess not! I just used The Google and see that's the phrasing used in Catalonia.]

                                                                              And those strawbs are Fresones. Which I'm still savoring. :-)

                                                                              1. re: GretchenS

                                                                                Gretchen, great report!! Thanks for sharing your meal virtually with us.

                                                                              2. re: GretchenS

                                                                                Just a quick note to say "thanks". Firstly, to everyone for their kind comments. . But mainly to Linda .and Gretchen for their company . They're both great fun and herself and I had a fab evening. Oh, yes, and the food was damn good - some of the dishes took us straight back to Andalucia.

                                                                                1. re: Harters

                                                                                  ::::Phew::::: So glad you both liked it, Harters! It was wonderful to have a real face to put to the dry sense of humor we read here. No brown gloop at Dali, that's for sure! Well, the chickpea spread is light tan and I guess could be called gloopy, but it still tasted good! Enjoy the rest of your visit to the States.

                                                                            2. re: LindaWhit

                                                                              Love hearing about this......I hope we all can meet sometime.....either as a group or not...i just love this!!!,,,if you are near NYC please let me know

                                                                          1. Got my very first CSA "basket" yesterday, so tonite I'll be using the Swiss Chard - most likely sauteed & served with baked fish.

                                                                            1. WFD is our weekly jour fixe at the local Sichuan place. Two of our good friends have finally returned from a semester stint in NC, so we'll be welcoming them with mapo tofu, diced chicken w/hot peppers, Sichuan-style fish, dry-fried green beans, spicy bok choi, cumin beef, spicy pork, fish in hot pepper oil, etc. etc.

                                                                              We shall be stuffed and happy.

                                                                              1. Last night, there was no home cooking for the Frenchman and I, as we dined at a resto I have really been wanting to eat at; Altura. It has gotten some buzz around town, and been up for a number of awards although not open 9 months yet.

                                                                                I shall post a review on the Seattle board if anyone cares to read it.

                                                                                Very nice meal. 3 courses each with wine pairings, and we always decide together what to order, then on each course eat 1/2, then switch plates and wine glasses so we can try more tastes.

                                                                                Our waiter was a bit odd, but sitting at the counter facing the open kitchen with the chef and kitchen brigade plating right in front of us added to the fun.

                                                                                Overall, a lovely night!

                                                                                http://chowhound.chow.com/topics/820980

                                                                                7 Replies
                                                                                1. re: gingershelley

                                                                                  Oh, I love watching the kitchen staff do their "dance"!

                                                                                  1. re: gingershelley

                                                                                    Oh, interesting gingershelley! We've been debating between Altura and Spinasse for dinner Friday!

                                                                                    1. re: L.Nightshade

                                                                                      Well, Linda, we should talk on the phone I think, as we have multiple experiences of Spinasse, and just the one of Altura, and I do have an opinion. I think the Frenchman might have a different one... We have discussed ALOT Spinasse, and our meals there. Mostly good to GREAT. Once, ethereal. Tho that was a long time ago.

                                                                                      Let's talk, you have my email and phone. I shall not let the glow of last night (and detractions which I was very light on in my review) in ANY way cover my reccomendation's to you....

                                                                                      1. re: gingershelley

                                                                                        Alas, Mr. NS has made reservations at Matt's, heavily influenced by the short walking distance. I had hoped to try someplace new, but we do like Matt's, and we'll be trying some new places on Saturday!

                                                                                        1. re: L.Nightshade

                                                                                          Well, I have a high opinion of Matt's ( of course, it is the senior family of the resto we are eating at Saturday), and it has a very nice NW menu.

                                                                                          Please do tho, take some time to review the recco's for Spinasse, and for the newly visited Altura... Altogether another animal.

                                                                                          And, Spinasse and Altura beasts apart as well.

                                                                                          All told, I would find Spinasse as the pinnacle if I am looking for Italian/pasta greatness.

                                                                                          Altura for overall dining and wonderful meal options for courses.

                                                                                          Matt's for overall great NW options and a very casual NW-forward menu.

                                                                                          Is that confusing? Of course! Everyone has their moment's for what they want to eat, and how that should be packaged. Smile. And, we also want the experience we are seeking, and that is often variable as well. Cheers:)

                                                                                          1. re: gingershelley

                                                                                            It goes without saying that we'll have to get into the city another time to try some of the places that were on my list. And strive to get in more frequently!

                                                                                            1. re: L.Nightshade

                                                                                              Well, there a couple of places up in hour 'hood I miss alot; that drive in burger place at the exit for Western (right near a client of mine), and the lovely cafe DT with the crepes and salads which always seemed so European, when I went...

                                                                                              All places have merit. We will check out and see a few of the locals' Sat. :) All nifty resto's can wait for another day, in fact, if they are good, time will improve them!

                                                                                  2. Corned beef, also. Only mine's an easy/cheap version. I bought a bag of slaw at the store for tomorrow's dinner, but 2/3 of it will be sauteed with onion in a bit of bacon grease, then the half can of corned beef I had frozen a while back warmed in. As mc said, canned is just an entirely different product. Anyway, it'll be something good to go with a fresh, hot pan of cornbread.

                                                                                    2 Replies
                                                                                    1. re: MaryContrary

                                                                                      ooh, cornbread with corned beef sounds yumm. i didn't even know they had canned! i get them in plastic bag packs already brined and seasoned. also cheap and easy! BUT GOOD.

                                                                                      1. re: mariacarmen

                                                                                        mc, and anyone who might be considering this, the canned isn't "real" corned beef, so don't be expecting anything like that. And don't, I learned last night, even think about freezing part of a can. It does NOT improve the product. But the cornbread was delish, crispy on the outside and chewy and crumbly in. I bake cornbread when I do regular corned beef (like you describe) and cabbage, as it just seems to go with the cabbage.

                                                                                        Tonight, the rest of the slaw. Church's is taking care of the chicken.

                                                                                    2. Back to reality this week, and it was a bit of a toughie. Where are my island breezes, sun ripened pineapple and freshly caught Ahi? Right, not here in San Anselmo, CA...

                                                                                      Anyway, in many ways it is good to be back. We are happy, healthy and the cats are glad to be back to their routine. Us, not so much. It was a glorious eight days in Hawaii and we could have stayed twice as long happily, but at least the tequila in these parts is the same (and cheaper).

                                                                                      Cooking for real again tonight. Lamb chops, roasted Kabocha squash and roasted cauliflower. I may steal Weezy's idea with the bacon from the last thread, although I think we only have pancetta on hand. A pork product is sure to make it better, and the pine nuts too, if I can find some in the freezer.

                                                                                      Tomorrow we hope to grill in what is promising to be warmer weather. Maybe I'll throw on my bikini and some IZ, squint my eyes at the sun and pretend we're back on vacation.

                                                                                      9 Replies
                                                                                      1. re: rabaja

                                                                                        "...Maybe I'll throw on my bikini and some IZ, squint my eyes at the sun and pretend we're back on vacation."
                                                                                        mercy. It's 50 degrees and rainy here in Connecticut. We have no sympathy (envy yes, sympathy no).

                                                                                        1. re: rabaja

                                                                                          welcome back and happy to have you! sorry the re-entry is so tough, but you'll get used to it again, with your sweetheart and kitties to help ease the way. and lamb chops!

                                                                                          1. re: rabaja

                                                                                            Welcome back Married lady, and I give you all the kowtow you deserve( and are regarded:) for missed Island breeze, rare or raw fishes of the best Island variety, and wildly fresh fruit:)

                                                                                            My hopes are that your nuptual Lamb Chops and roasted squashy sides are grand, and a side of bacon if needed.

                                                                                            I am sure it is tough to come back to reality from the palmy breezes of getting MARRIED, and back down to mainland produce and meats.

                                                                                            All the best on you new status. :)

                                                                                            1. re: rabaja

                                                                                              Welcome back home, Mrs. rabaja, and enjoy your new married life!

                                                                                              1. re: rabaja

                                                                                                I think I've been away from WFD about as long as you have, but not for nearly so pleasant a reason. So indeed, welcome back. Does the new Mr. rabaja like to cook along with you?

                                                                                                1. re: rabaja

                                                                                                  Sounds like you two had the perfect island get-away.

                                                                                                  1. re: rabaja

                                                                                                    Welcome back, and congratulations! "sun-ripened pineapple and freshly-caught Ahi" -- sounds like a dream trip, no wonder you are sad to be back, but lamb chops are good too....

                                                                                                    1. re: rabaja

                                                                                                      So happy for you, rabaja! Hawaii does sound wonderful, but at least you are re-entering reality in a blissful state. And to lamb chops. And that fancy stove. And sweet memories. And all us Hounds to cheer you on. Welcome back!

                                                                                                      1. re: nomadchowwoman

                                                                                                        Thanks to all of you, what a fabulous welcome back!!!
                                                                                                        We are blissful, so there's that, and yes, we get to have fun cooking together as well. He even encourages my photo taking at dinner time (if only I could get them to post again...).
                                                                                                        Love you guys! Thanks for putting more smiles on my face!

                                                                                                    2. Garlicky braised kale and fauxtatoes with a side of corned beef and grainy mustard.

                                                                                                      The leftover corned beef with be shredded and gently heated with sauerkraut and a sprinkle of cheese and served in romaine lettuce "scoops" for lunch tomorrow.

                                                                                                      1 Reply
                                                                                                      1. Tonight I made shrimp and scallop sliders

                                                                                                        While walking through the market yesterday, they had shelled rock shrimp on sale.  Not something I see often so picked up a pound and a half. Since fresh corn was on sale a grab a few of those as well.

                                                                                                        I took some of the shrimp and some little Patagonian scallops to mix together to make burgers.  

                                                                                                        Started out by rolling an ear of corn over the gas stove to get some color and flavor, cut the kernels off and put them in a bowl to cool.  Finely diced an onion and a couple of small garlic cloves and sweated those down and added it to the corn.  

                                                                                                        Put the scallops in the food processor and before it got too ground up pulled a small handful to add it to a bowl then finished grinding the rest to a paste and added that as well.  Next came the shrimp which I coarsely chopped and added that to the mix.  Then a beaten egg, a little dried bread crumb, some of the corn/onion/garlic mix, chopped poarsley and cilantro, green onion, a squeeze of a 1/2 a lime, a small amount (maybe an 1/8 tsp) of some very finely diced lemongrass and kafir lime leaf, salt and pepper and mixed it up well.

                                                                                                        Formed into patties and coated with more bread crumbs and browned in olive oil.  Made a Thai chili paste and shiracha mayo to spread on the bread and dressed the burger with lettuce and tomato.  Some homemade grain mustard would have been killer as well.

                                                                                                        15 Replies
                                                                                                        1. re: scubadoo97

                                                                                                          Sounds like a great meal. Well done!

                                                                                                            1. re: scubadoo97

                                                                                                              those sound amazing, scuba. i had corn fritters at a japanese izakaya place tonight, which were fab, but your version sounds fantastic, and doable. thanks for all the details!

                                                                                                              1. re: scubadoo97

                                                                                                                Oh that sounds delicous; I have to steal your idea.

                                                                                                                1. re: nomadchowwoman

                                                                                                                  Thanks everyone for the kind words :)) They were pretty tasty

                                                                                                                  Easy to improvise the whole shooting match. Hard to go wrong

                                                                                                                   
                                                                                                                  1. re: scubadoo97

                                                                                                                    As I said last night...

                                                                                                                    Ah. May. ZING!

                                                                                                                2. re: scubadoo97

                                                                                                                  I have to remember this. It all sounds so good!
                                                                                                                  Care to share how you make your mustard, scubadoo97?

                                                                                                                  1. re: rabaja

                                                                                                                    For this last batch I took equal parts of yellow and brown mustard seeds (1/4 cup of each) and placed them in a jar. Covered with 3 to 1 cider vinegar to bourbon and let them soak for 3-4 days. They swell and absorb a fair amount of liquid so after a couple of days I had to add some more liquid, same ratio. When it was time to process them I poured off the liquid and dumped the seeds in a container that my stick blender would work well in. Ended up added all the soaking liquid back while processing. Also added a touch of salt and some honey to round out the flavors.

                                                                                                                    It seemed a bit harsh when tasting but magically in a few days the harshness mellowed as the flavors came together and it tasted like really good.

                                                                                                                    Just a little while ago I started a second batch. This time champagne and sherry vinegar (what I had on hand) plus gin ( don't ask me why). Seemed like the hint of juniper would be nice??. We'll see. Give it a shot and report back

                                                                                                                    1. re: scubadoo97

                                                                                                                      I had no idea it was such a simple process. We've been sitting on a ton of mustard seeds at work, so I will definitely be giving this a whirl. Thanks!

                                                                                                                      1. re: rabaja

                                                                                                                        Pretty sure the alcohol is not a standard ingredient but what the heck. I like my booze!

                                                                                                                      2. re: scubadoo97

                                                                                                                        Thanks so much for this scubadoo, will try it sooner rather than later.

                                                                                                                        1. re: scubadoo97

                                                                                                                          This looks SO easy! I love the idea of making it with champagne vinegar as well!

                                                                                                                      3. re: scubadoo97

                                                                                                                        I have never heard of a scallop burger before! Ingenious!

                                                                                                                        1. re: JungMann

                                                                                                                          The scallop purée is an excellent binder. I left some chunky to taste in the burger.

                                                                                                                          I've done just scallops and just shrimp before but decided to mix them this time.

                                                                                                                        2. Dinner tonight ... Thai curry (red) with chicken and vegetables and lemongrass rice.

                                                                                                                          1. It's been ages since I wrote here, but last nights dinner was so unexpectedly delicious that I'd thought I'd report.
                                                                                                                            Had a bag of oldish carrots in the fridge, cut them in wedges and spread them on a roasting tray with some onion wedges. Sprinkled with red pepper flakes, ground cumin and coriander, added olive oil, and roasted until almost done to the stage thay like (which is quite well done). Added a can of rinsed and dried chickpeas and roasted for another 10-15 minutes.

                                                                                                                            With that, some very thinly sliced chicken breasts, marinaded in lemon juice, fresh mint and sumac, and cooked briefly over high heat with some sliced up turkish green peppers.

                                                                                                                            A pile of shredded iceberg lettuce and sliced cucumbers on the plate, topped with the chicken, and the roasted stuff on the side. Everthing got liberately drizzled with a tahini-joghurt dressing.

                                                                                                                            As we ate, and kept saying 'wow this is sooooo good' I wondered WHY this simple dinner was so good and I realized what I enjoy most in a good dinner is contrasts, and this was perfect in that respect: the cool lettuce withe the hot, tangy chicken and the creamy, smoky dressing, and the sweet carrots and crunchy chickpeas with their quite fiery spices on the side.

                                                                                                                            I could eat it again tonight and since this evening, it's just me for dinner, it's possible that I will.

                                                                                                                            8 Replies
                                                                                                                            1. re: Klary

                                                                                                                              Love the chicken marinade in lemon juice, mint and sumac!

                                                                                                                              1. re: Klary

                                                                                                                                I love that combo of hot and cold salad. :)

                                                                                                                                1. re: Klary

                                                                                                                                  Glad to have you back here, Klary. Your meal does sound delicious--love the idea for that carrots and chickpea combo.

                                                                                                                                  1. re: Klary

                                                                                                                                    That sounds fabulous, so glad you told us all about it!!!

                                                                                                                                    1. re: Klary

                                                                                                                                      this sounds so darn good! I just soaked chickpeas last night, have carrots on hand and chicken breast too. Thanks!

                                                                                                                                        1. re: Klary

                                                                                                                                          sounds great Klary! love the idea of the combo of mint and sumac.
                                                                                                                                          hope you have an enjoyable re-run - it'll probably be even better tonight!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            weeeeeelllll.... last night I arrived home from the pub at 9 pm, a little too late and a little too intoxicated to cook myself a proper dinner!

                                                                                                                                            So I made my 'after the pub quick and easy back-up dinner', which is pasta with frozen peas tossed in for the last minute of the pasta cooking time, some fresh herbs (still had mint - great with peas), a drizzle of olive oil and lots of freshly grated parmesan. It's the one thing I can always make with what I have in the pantry and freezer, and had my husband not eaten the last 2 eggs for lunch, a fried egg would have been the perfect thing to have with it. But it's pretty good even without the egg... and very fast, only one pot to clean, and reasonably healthy.

                                                                                                                                        2. Last night we made home made shake and bake chicken drumsticks and yellow rice and beans for a local women's shelter - it smelled wonderful and has been delivered for their Friday lunch.
                                                                                                                                          But for our meal I made chili on brown rice with some corn and cottage cheese as requested. The meat was too lean so the chili wasn't up to snuff IMHO but the requestor said it was fine as he is getting chickened out. Tonight drinks at our local and burgers at home with lettuce and tomato.
                                                                                                                                          Tomorrow we are invited to a Derby Party and am still thinking what to bring other than Sam Adams.

                                                                                                                                          1. Yesterday I made chicken stock from the collected bits in the freezer, including a roasted chicken carcass, and the oddments from the veggie bin. Came out nice and gelatinized, and golden. Meanwhile, it poured down rain ALL DAY LONG......

                                                                                                                                            Thus inspired, I made a chicken pot pie with leek, baby peas, and mushrooms A nice chive crust.

                                                                                                                                            One of my favorite homey meals, that the Frenchman does not like. Which was just fine, as he is in Dublin:)! I enjoyed it thoroughly, and the leftovers safely tucked into the freezer for a no-work meal some other rainy night soon that is sure to come. Soon :)

                                                                                                                                             
                                                                                                                                            7 Replies
                                                                                                                                                1. re: gingershelley

                                                                                                                                                  How much chive do you add to the crust? I am experimenting with some savory pies and I do love the idea of adding herbs to the crust, like a burnt branch of rosemary on the top crust or perhaps a chive and chicken pot pie with your help!

                                                                                                                                                  1. re: JungMann

                                                                                                                                                    My chive plant in the garden is really going at it, so I am always looking for ways to use them; for a single crust, I put a couple tbsp. in, about 5 nice strong stems, snipped tiny with scissors.

                                                                                                                                                    I also put a smidge in the pie too, that and lemon thyme were my herbs.

                                                                                                                                                    I have used rosemary as well, tho easy for it to get too 'piney' tasting, so go easy there...

                                                                                                                                                  2. re: gingershelley

                                                                                                                                                    Oh, I love homemade chicken pot pie, gingershelley. That looks great. How could the Frenchman not like that??

                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                      It is French thing, I think... aversion to 'gravy'. They have 'sauces' NOT gravy. I don't get it either - his loss, to me:)

                                                                                                                                                      1. re: gingershelley

                                                                                                                                                        Oh I know; one of our best friends is a Frenchman, and he has lots of aversions and passionate opinions. But he keeps us in foie gras so I'm happy to keep certain things off the menu when he comes over.

                                                                                                                                                  3. After a few very warm days, it's now very chilly and gray. The Bronte sisters would feel quite inspired by our weather. The boyfriend will be home tonight (he was off to see our chicklet for a few days), and he does this thing where he calls me on his way into the city and denies that he will want food. And then he walks in and asks me what I had for dinner, and is there anything left.

                                                                                                                                                    I have a craving for roasted cauliflower soup. Caramelized onion, a bit of garlic, roasted cauliflower and potato, turmeric, coriander, cumin, and something for heat (maybe Aleppo, maybe sambal oelek, or I might grind some chile de arbol to use). The whole lot will be very lightly pureed with the no-chicken broth, and garnished with yogurt. I do have one of those Field Roast faux sausages, and might crumble it up, brown it up, and add it to the soup. To go with will be baked tofu in peanut sauce (also spicy), and warm pita.

                                                                                                                                                    The boy has been hitting flea markets and garage sales while the chicklet is in school, and he hinted that he had a few presents for me, but did let me know that I am now the owner of a vintage pyrex casserole dish, white inside and green on the outside. I do hope it's the lime green. He's partially colorblind, so I'm being kept in suspense.

                                                                                                                                                    Kitchen presents are distracting me from my jealousy that Linda, Gretchen, and Harters were able to meet--at the tapas place we've heard so much about, no less! And welcome back, Rabaja!

                                                                                                                                                    20 Replies
                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                      That pyrex casserole dish is a worthy distraction. Crossing my fingers for the lime green, too.

                                                                                                                                                      1. re: rabaja

                                                                                                                                                        Green is one of the colors he has trouble with. It might be a glorious lime, but it might be the color of the refrigerator my mother bought in 1977.

                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                        Kitchen presents are ALWAYS a good distraction!

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          That they are, LW. (As is the printer's table that he picked up at the last auction. You should see it! It has the trays that held all of the letters and bits. It's fabulous, and is now squatting in the living room until we have time to sand and throw some tung oil on it. The minute I saw it, I thought of you, and thought you'd love that table.)

                                                                                                                                                          1. re: onceadaylily

                                                                                                                                                            I have several printers trays (the drawers that hold all the letters and bits) and use them as wall hangings to hang small tchotchkes in. Good luck with the refinishing!

                                                                                                                                                        2. re: onceadaylily

                                                                                                                                                          hey! use them and enjoy the best..enjoy...I wish my other would give me gifts like this......

                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                            I love the vintage stuff, Phreddy. It's like having a borrowed grandmother in the kitchen with me.

                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                              OOOOO!!!!!you hit a cord...my GM...and I cooked together...boy do i wish i could do it again with her!!!!! this afternoon....but I can't...

                                                                                                                                                          2. re: onceadaylily

                                                                                                                                                            Nice boyfriend! colorblind or no... he could see it was going to look great in your kitchen.

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              He's the best. He feels a bit guilty about the timing of the trip, and he's throwing money at it. He doesn't need to--his job has kept him from his daughter too much lately.

                                                                                                                                                              He just called me from TJ Maxx. I am now the proud owner of a red LC baking dish. It was on sale for $17. He kept stressing that it was 'not deep' and didn't have a lid. Dude, I know what a baking dish is. He makes me laugh.

                                                                                                                                                              1. re: onceadaylily

                                                                                                                                                                that's adorable. I've gotten those LC deals at TJMaxx/Ross. Total score!!!

                                                                                                                                                                1. re: rabaja

                                                                                                                                                                  I think he had it in his head that I would hear 'LC' and convince myself that my dutch oven had finally arrived.

                                                                                                                                                                  I was going to make pizza tomorrow . . . but now am rethinking my menu. So that I can use the new dish. I'm going to have to look in the pantry and see what's worthy.

                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                    put some meat or chicken or some pork in that pot...make that dish you have thought about....make that dish...make that dish...enjoy that dish, enjoy that dish......

                                                                                                                                                                2. re: onceadaylily

                                                                                                                                                                  He's too cute. Enjoy making whatever in the baking dish!

                                                                                                                                                                  1. re: onceadaylily

                                                                                                                                                                    Lucky you, oadl, those LC baking dishes are awesome!!!!

                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                      OADL--I have a red LC oval baking dish, and I love it. Yep, you are one lucky gal if your guy's out buying you kitchen gifts--that you like!

                                                                                                                                                                  2. re: onceadaylily

                                                                                                                                                                    Does one need to add potato to cauliflower soup? I've tried making cauliflower soups on my own before and didn't quite like the lumpy texture. Of course this was when I was still in college and had to make do with our margarita blender. Age and some nicer kitchen equipment might make things easier.

                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                      Honestly, JM, I don't know. It's not my usual cauliflower soup, but I have some potatoes to use up, and a thrown-together soup version of aloo gobi seemed appealing. I have some tomato paste, and was thinking of sneaking a bit into the pan with the onions, garlic, and spices. But if I were to recommend a cauliflower soup, it would be the one I made a few threads back with the creminis and whatnot. It was outstanding.

                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                        Ah yes, I remember that soup. I've been waiting for cauliflower to go on sale so I can give it a try.

                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                        Smitten kitchen has a lovely recipe for "silky cauliflower soup" that does not use potato. I have made cauliflower soups with and without potato and they have all come out delicious -- it mostly just depends on whether I have enough cauliflower or if I have extra taters to use up. If I'm making pureed soups, I usually strain them to get out the lumps and bumps and for the smoother texture.

                                                                                                                                                                    2. Tonight we are grilling some pork chops. I found some beauties at Bi-Rite in the city. From a small farm in Vacaville (Wolfe farm, usually something I only see on menus around here), with a wild boar strain in the pig, which I found intriguing. I know this farmer raises beautiful quail, so I had to try his pork, especially as it was a lot cheaper than the other cuts in the case. I think it's something new from this producer and maybe has very little market as of yet, hence the price.
                                                                                                                                                                      To go with, asparagus sautéed with green garlic and...something, not sure what.
                                                                                                                                                                      We are on a tight budget for the month, after wooping it up on holiday, so something on sale or maybe even homemade cornbread. That's thrifty, right?
                                                                                                                                                                      Thank goodness the bar is stocked.

                                                                                                                                                                      11 Replies
                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                        ROFL! I dearly loved your last line, rabaja. "Don't care if we're having bread and butter - as long as the bar is stocked!" :-D

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Hey, at least we have our priorities straight.

                                                                                                                                                                        2. re: rabaja

                                                                                                                                                                          budget is no problem here.....we all have great things for you.....how about roasted corn, shaved with de-boned roasted chicken, frozen peas, and rice with cicken bullion ....some brocolli....and we are there,,,

                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                            no problem...you got it!!!!!!!

                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                              there's carbs in cocktails, just sayin'....

                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                  oh, no, i was saying that cocktails were nutrient-rich enough in their own right to qualify as a meal!

                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                Oooh! Heritage pork chops, and a stocked bar! Sounds like you are all set, despite the tight budget.

                                                                                                                                                                                You DO have your priorities in order there:)

                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  aspargas and green garlic...great on a budget...this is great food ..not on the budget!!!

                                                                                                                                                                                2. It is HOT out today! And sunny for the first time in what feels like weeks!

                                                                                                                                                                                  Nonetheless, I'm going to reprise my thyme and maple vinegar-roasted criminis to show my sister, who's coming over armed with cider and her love for cribbage. We are also making what'll be some of my first of the seasonal local asparagus (I'm single, mind, and I bought two pounds out of excitement :) so, since the oven'll be on we may end up broiling that with lots of lemon. I also have a pound of these adorable organic carrots -- maybe a garlicky buttery glaze on slices of those.

                                                                                                                                                                                  [This has nothing to do with dinner, but I don't know who else to gloat to: my landlord replaced my non-functioning over-range microwave last night and removed the one he'd put on the counter, so I have a lot more room to fit both my toaster oven and various jars of things. While he was doing this, he discovered a messed-up circuit and fixed it -- at which point, much to my amazement, I found out I had little lights mounted under the cupboards that I NEVER KNEW ABOUT! Everything's coming up Milhouse..]

                                                                                                                                                                                  6 Replies
                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                    ahahahe love the Simpsons ref! Congrats on the discovery, and the repairs, megjp!

                                                                                                                                                                                    sounds like a great veggie dinner you guys are having. enjoy your friday night.

                                                                                                                                                                                    1. re: megjp

                                                                                                                                                                                      Oh Meg! Lighted counters are the BEST! Once you have down lights onto your counters, you never want to go back. So much better....

                                                                                                                                                                                      Congrats on that, and the yummy sounding veggy dinner:)!

                                                                                                                                                                                      1. re: megjp

                                                                                                                                                                                        I love my undercabinet lighting....had flourescent, then when we re-did the kitchen3 years ago, we went to a high intensity bulb....I think I cut my hands less because of the better lighting...

                                                                                                                                                                                        1. re: megjp

                                                                                                                                                                                          I only have some battery-operated ones mounted to the cabinets' undersides - with black granite counters, I could *really* use some downlight on them. Perhaps one day when I win the lottery....

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            See, I knew you 'hounds would understand!

                                                                                                                                                                                            My counters are this rich coral-red colour, the flat formica-looking old-style ones with the matte metallic edges.. so the down-light adds so much glow and warmth, it's really great after dark.

                                                                                                                                                                                            Dinner was great, too; my sister made some spiced carrot dealie with toasted almonds, she was impressed at how easy it was to roast mushrooms (something she'd been strangely reticent to do herself), and we both ate half a pound of asparagus. :)

                                                                                                                                                                                            1. re: megjp

                                                                                                                                                                                              Well done, megjp--on the kitchen improvements and the veggies. Mushrooms and asparagus are so good for you, you can eat all you want!

                                                                                                                                                                                        2. Homemade pizza tonight ... one with sauce, basil and cheese, and one with basil pesto and cheese. Sadly, it's all gone now.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                                            Gone but not soon forgotten. Sounds great

                                                                                                                                                                                          2. Sometimes, I am happy to be batchin' it for dinner; making The Big Salad for just me, with some chunks of rare roast beast pulled from the freezer, some thin sliced asparagus, crumbled blue cheese, avocado, decently ripe vine tomato, garlic croutons, cukes n radishes. My usual house garlic/dijjon viniagrette. Oh, and there is some chopped romaine in there too, of course.

                                                                                                                                                                                            A little warm home made crusty bread, and a movie. Oh, and of course some decent (since I deserve it) red wine. A WA Meritage blend, one of my fav's from the Rattlesnake Hills EVA.

                                                                                                                                                                                            Friday night rocks! And tomorrow am I am meeting ms. Nightshade and her Mr. to do shopping and lunch. Woohoo!

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                              Sounds like The Big Salad was GREAT, and have a great time lunching and shopping with Mrs. NS and the Mister today. :-)

                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                Your dinner sounds amazing. There is a certain delight to cooking for just one's self, I'm finding. Hope your lunch & shop go well today!

                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                  Sometimes I like cooking for just me, but this was more 'assembly'.....

                                                                                                                                                                                                  But thanks, of course. LW & Megjp. We shall have some fun fo' sure.

                                                                                                                                                                                              2. Last night I made one of my current favorite meals.
                                                                                                                                                                                                Take a whole chicken and bone it out into parts and smoke those said parts on the smoker at 275*. Takes just over an hour on the smoker and the meat is very juicy but not overly smoky. After resting and removing the skin the meat It's cut into strips.

                                                                                                                                                                                                Had this taco style last night with nothing more than shredded lettuce, diced tomatoes, matchstick red radishes, cilantro and queso fresco on corn tortillas. To give it some punch and flavor a smear of a chipotle/guava paste I make put it over the top for me.

                                                                                                                                                                                                Picture is from a previous smoke

                                                                                                                                                                                                 
                                                                                                                                                                                                1. It's 11:30 and I've got Epi's golden beet soup simmering now, so that'll form some part of dinner. I have another pound of asparagus and have no qualms about eating it two nights in a row, and I picked up some pretty cute cippolini the other day at a greengrocer so would like maybe to roast those. I could pop roasted small onions like candy..

                                                                                                                                                                                                  I've been craving a pork chop lately, too, so perhaps I'll pick one up and use the rest of this morning's French press to make a redeye gravy.

                                                                                                                                                                                                  If I do that, though, I'm going to have to invite someone over.. perhaps this fella from work I'm kind of sweet on? Flirting is fun!

                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                        1. re: megjp

                                                                                                                                                                                                          And you're back in the game!
                                                                                                                                                                                                          Woot! :)

                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                            Yes, 'twere lovely. Dinner turned out great, that soup I swear always a surprise, and he was a perfect gentleman, very impressed, and he left ten minutes ago. Thanks, chow supporters! :)

                                                                                                                                                                                                    1. Threw a party last night for 4 de mayo (busy tonight!), and ended up with quite the feast.

                                                                                                                                                                                                      We served:
                                                                                                                                                                                                      -pulled chicken tacos (DH made a braising sauce from dried peppers, garlic, tomato, cumin, and other goodies)
                                                                                                                                                                                                      -lentil tacos (spiced as with ground beef), plus all the accompaniments: sour cream, lettuce, pickled jalapenos, chopped radish, avocado, tomatillo salsa, assorted hot sauces, crunchy and soft tortillas/taco shells
                                                                                                                                                                                                      -Spanish rice
                                                                                                                                                                                                      -Ina Garten's guacamole salad - http://www.foodnetwork.com/recipes/in... - but I forgot the olive oil and didn't miss it
                                                                                                                                                                                                      -Tyler Florence's mango-cucumber-jicama salad - http://www.foodnetwork.com/recipes/ty...
                                                                                                                                                                                                      -jalapeno-cornbread crackers (purchased) with a dip I made off the cuff: cream cheese, sour cream, French onion dip mix, and copious amounts of sliced scallions, topped with a sauce of agave syrup and bottled chipotle hot sauce -- people inhaled it!
                                                                                                                                                                                                      -curtido - Salvadorean vinegar-dressed slaw
                                                                                                                                                                                                      -chips and salsa
                                                                                                                                                                                                      -beef and chicken taquitos - purchased
                                                                                                                                                                                                      -key lime-mango bars for dessert

                                                                                                                                                                                                      Friends brought queso dip, guacamole, cookies, and lots of beer. We had plenty of lime and mango margaritas at the ready, and a cooler-ful of Mexican beer (Bohemia, Dos Equis, Corona, etc.). Wish I liked lagers more, because we still have a ton leftover!

                                                                                                                                                                                                      Next time, I'll be sure to throw a party of this scope on a Saturday instead of a Friday. Trying to do that much prep after a full day of work is just crazy-talk!

                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Holy guacamole! Well done, CM. And send those lagers over here.

                                                                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                                                                              True! You should join the next party. Chow meet up? ;)

                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                            Thanks! I need to learn to calm down though! Not worth stressing out over.

                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                            Damn. What a feast Christina. Sounds great

                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                              Thanks! Pretty soon it will be the feast that just keeps giving til you can't stand it anymore. Leftovers. :)

                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                              Wow! You ate very nicely - and I like the sound of that dip.

                                                                                                                                                                                                              As for the lager - can you use it in cooking somehow? :-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Well, a loaf of almost no-knead bread calls for 1/3 c. of light beer....so I see about 90 loaves in our future! ;)

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  Well, you should be able to marinate steaks in it, as well as chicken and pork. Use it in chili, steam shrimp over the lager. I'm seeing a lot of lagery beery dishes in your future, Christina. :-)

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Beer-braised chicken
                                                                                                                                                                                                                      beef stew with beer ... both good before it gets too steamy!

                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Or steam some moules in your lager bière :-)

                                                                                                                                                                                                              2. We've both been working extra hard this week in preparation for the move at the end of the month (we gave our 30 days notice, which is somewhat terrifying since we can't actually make it to Santa Cruz to look at apartments until after the 20th!) Because we've been rather tired and stressed out, dinners have been on the simpler side.

                                                                                                                                                                                                                Three nights ago it was spaghetti with bottled marinara, doctored with tons of garlic, onion and red pepper.

                                                                                                                                                                                                                Two nights ago it was steak salad. Skillet-seared rib eye sliced thin on top of red leaf lettuce, tomato, avocado, gorgonzola and quick-pickled red onion and cucumber, topped with a shallot-dijon-red wine vinaigrette.

                                                                                                                                                                                                                Last night was hot dogs, potato chips and cheap beer. The hot dogs were all beef on a sourdough roll, and were topped with sauerkraut, red onion, tomato, cheddar cheese, yellow mustard, ketchup and sweet relish (which I don't usually like, but for some reason I enjoyed it last night).

                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                  Umm..those all sound like tasty dinners.

                                                                                                                                                                                                                  I hear you on the tension of giving notice THEN finding somewhere to live, although we have to give 60 days here -- yet landlords don't post ads until within the month of vacancy. It's pretty nerve-wracking, and I've gone as late as 5 days before moving day without having an apartment secured. Best of luck, though! At least May has 31 days.. ?

                                                                                                                                                                                                                  1. re: megjp

                                                                                                                                                                                                                    Oh, yes, they were very tasty, just thrown together at the last minute with not too much thought, and chosen mostly for the fact that they were quick and easy. Then again, sometimes those are the best dinners. :)

                                                                                                                                                                                                                    60 days notice?? Is that just a Toronto thing or is it an East Coast thing? I'm from BC originally and not only was it only 30 days, but deposits were usually only half a month's rent. In the US it seems like you have to pay 2 months rent up front in order to move in (in NY, it was sometimes 3 months rent). Ah well. I'm sure we'll find a place. In the mean time, I'm sure we'll have a number of hot dog dinners.

                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                      In NYC....I get two months security and the first months rent up front....the reason is that the laws and the courts in NYC are AWFUL if you are a landlord....I have a 3 family and a four family house....not rollin in the dough like Donald Trump...but if a tenant doesn't pay, they usually can get 4 to 6 months free from the court....I know in other states it is not like that...but as they say..."if you can make it here you can make it anywhere"
                                                                                                                                                                                                                      And....I love Hot dogs!!!! especially if the mustard gets on my shirt!!!! don't worry ...it will work out!!!!

                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                        I've started eating standing up, hovering over the sink.. I'm not judging.

                                                                                                                                                                                                                        It's an Ontario thing, although landlords are allowed, of course, to let you go on less. Usually that involves finding another renter -- but it's illegal to charge proper deposits here, you're paying first and last months but you can actually collect a set rate of interest on your last month, which your landlord effectively holds in escrow, when you move out.

                                                                                                                                                                                                                        I mean, woo hot dogs! :)

                                                                                                                                                                                                                    2. Not too much cooking this week as we're in major festival time and all the partying that heats up before the real heat-up that is the misery of summer in NOLA. (Actually, that heat is already settling in.) But we haven't been starving.
                                                                                                                                                                                                                      Mom cooked an amazing dinner one night--lasagne for me and grilled italian sausages for Sister, spaghetti and meatballs for DH and Niece. Salad. Ciabatta. Cake for dessert. Sparkling wine. And she even made shrimp cocktail as an appetizer though she of miniscule appetite always objects to appetizers.

                                                                                                                                                                                                                      Another night we went to a tapas/hors d'oeuvres party for our friend's sister visiting from France. My contribution was a fig-goat cheese-prosciutto tart and a cardamom-scented blueberry cobbler. Our friend's partner made spanakopita and mushroom toasts and pasta salad. and there was smoked salmon tartare. And the French guest? She contributed foie gras and champagne, which she'd brought with her, tucked away in her suitcase. What a spread.

                                                                                                                                                                                                                      Thursday night, WFD was cochon de lait poboys and sweet potato pone schlepped home from the Jazz Fest.

                                                                                                                                                                                                                      And while I lunched at the JF yesterday (yummy trout and, in a nod at healthfulness, seaweed salad), I did manage to get a meal on the table last night . . . late. Grilled NY strip topped w/chanterelle-garlic-parsley sauce, tomato-onion salad, grilled asparagus, salad of lettuce, blue cheese, pine nuts, and vinaigrette. Duck-fat potatoes for DH but none for me: as of yesterday, I'm trying a no-to-low carb diet for six weeks. After two of no exercise, lots of festing and feasting, I realize I must do something fast. We have a big family wedding next month, and I must fit into my dress.

                                                                                                                                                                                                                      DH and I are off to JF in a bit, and I must avoid carbs. Give me strength.

                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                        Good luck! I'm reading a good book recommended elsewhere on these boards called "Why We Get Fat and What to Do About It". Hint: it's the carbs!

                                                                                                                                                                                                                        Enjoy your next few weeks packed to the gills with fresh fruits, veggies, and meats! It's not *that* bad, really! Cauliflower "fauxtatoes" will be your favorite new mashed substitute. It's totally worth it when formerly too-tight clothing begins to fit again!

                                                                                                                                                                                                                        I'll be looking to your WFD posts for more meal inspiration.

                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Oh, and low carb is sooo hard. I made it through last two days of Jazz Fest eating delicious food and no carbs save for the cornmeal on four fried oysters, even asked for my gumbo without rice. But last night's dinner would hardly inspire anyone: pan-roasted asparagus, w/balsamic and grated parmesan and a lettuce, tomato, bacon, and blue cheese salad. I made a small goat cheese-proscitto-fig-slice shallot tart out of leftover ingredients so DH wouldn't starve; I scraped the goat cheese, scallions, and prosciutto off the top of two pieces and felt very sorry for myself. So I had one martini--and that has carbs, I'm told by one maria carmen ; ) who frequents these boards.

                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                            Yes, but she doesn't count the martinis points!
                                                                                                                                                                                                                            For what it's worth, I never stopped my weekend martini when I started trying to lose some weight. You just need to move it, move it more -which I believe you already do.

                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                              It IS hard, but try not to make yourself crazy with it. Just by swapping in lots of fruits, veggies, and lean meat for your regular rice, bread, potatoes, pasta, and other grains 80% of the time, you can afford the very small serving of beans, high fiber bread, or minimally processed grain occasionally. Try to focus on what you CAN eat (massive salads, beautiful pieces of well-prepared protein, perfect spring/summer fruits, Chinese dishes and Indian curries with riced cauliflower, vegetables in just about any incarnation, eggs 100 different ways), and you'll feel a bit less deprived. If you're good 80% of the time and don't go overboard cheating the other 20%, you will definitely see some downward movement on the scale. I found sparkpeople.com very helpful for tracking daily carb intake and calories, and I've read that staying at 100-150 grams of carbs/day or less is a good target.

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Thanks--I'm trying to focus on all the good stuff. Fortunately, I like most things. So far, I haven't cheated very much.

                                                                                                                                                                                                                        2. Tonight is pasta-vegetarian-ish. After two nights out and with the bank account a bit depleted after a higher-than-expected credit card payments (although thanks to dear friends, I didn't spend as much as I normally would have for dinners!), I'm trying to use *just* what I have in the fridge and freezer (except for veggies and dairy).

                                                                                                                                                                                                                          So I'll be tossing some slices of carrots, asparagus, onions, and halved cremini mushrooms with olive-oil and salt, liberally sprinkling with Aleppo pepper, and roasting them up. The pasta (most likely spaghetti or linguine) will be tossed with a lemon-cream & chive sauce and topped with the roasted veggies, with a sprinkle of grated Romano on top.

                                                                                                                                                                                                                          A salad of red leaf lettuce, vine-ripe tomato wedges, a few shavings of the Romano and toasted walnuts with a drizzle of honey-ginger vinaigrette, and a take-and-bake mini-mini baguette baked in the oven after the veggies finish roasting will be alongside.

                                                                                                                                                                                                                          With a glass of wine. Or two. :-)

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Sounds like a great penny-pinching dinner!

                                                                                                                                                                                                                          2. It's graduation weekend here, so Happy Valley is swamped with parents who don't know where they're driving '-(

                                                                                                                                                                                                                            I'd stay in for the rest of the day if it weren't for a gig at one of our regular venues. Of course, I have *nothing* to wear hahaha.

                                                                                                                                                                                                                            Dinner will be a simple affair of the casa lingua standard -- chicken piccata. Side of some leftover butter lettuce and romaine tossed with sliced baby romas and a lemon-cream dressing.

                                                                                                                                                                                                                            1. Alma's cooked water soup is on the menu this evening.

                                                                                                                                                                                                                              It's a Lidia Bastianich recipe (http://www.lidiasitaly.com/recipes/de...) that's the perfect antidote for a chilly spring day. The soup relies on a great deal of chard, onion, celery, parsley and basil leaves. Peperoncino adds the kick and a lightly poached egg on top adds the wow.

                                                                                                                                                                                                                              Deb did all the heavy lifting, I'm on KP. Yanks are on the plasma.

                                                                                                                                                                                                                              1. Today was the first day I've had to relax in a while, and the first time I got a chance to do a proper food shopping since my last pay. I planned a summery dinner of tequila-lime chicken thighs with mango-black bean salad and rice, and we got a bottle of merlot to drink. But the fancy, organic, free-range thighs I found on sale last week are taking longer to thaw than I thought they would. So since it looks like we'll be having dinner late tonight (the thighs are thaw-marinading as we speak), we added an appetizer course that consisted of sliced sourdough topped with salami and cranberry-crusted goat cheese, and the last of last night's lager. Fraisier (a pre-made, frozen one that looks decent) with fresh strawberries for dessert.

                                                                                                                                                                                                                                1. Ranchera marinaded flap meat (we cooked FIVE pounds of it!) with white corn tortillas, cheese, avocados, onions, grape tomatoes, cilantro, limes and various hot sauces. Pineapple and apricots were brushed with rum as they cooked on the still hot grill. A pitcher of mojitos to wash it down.

                                                                                                                                                                                                                                  .....you'll find me on the treadmill for the rest of the week.......

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                    yum!! i feel your pain. what do you use in that ranchera marinade?

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      We buy it ready to hit the gill. The shops always have buckets of it that have been marinating for days. Its fantastic and it's cheap (This was $3.99 a pound as a Cinco de Mayo special, same as unmarinated flap meat. Its usually 5.99/lb. so still cheap.)

                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                          Weezie, we Never see the cut called 'flap meat' here in SEA, not sure about LA, or SF, but it seems like an East coast cut. Hear about it in CI articles and recipes.

                                                                                                                                                                                                                                          Wish I could get that! Lucky you, sounds delish:)

                                                                                                                                                                                                                                    2. Pizza tonight. I have some beets that I need to use, so the first pizza will be roasted beets in a balsamic glaze with a little thyme, roasted garlic, caramelized onion, olives, and feta. The second pizza will use up that faux sausage that's hanging around in the fridge. I'll crumble that up to cook with onions and bell peppers, and toss that onto the pie along with artichoke hearts, sundried tomatoes and mozzarella. I have a bit of milk to use up, and if it passes the sniff test, I'll make some ricotta this afternoon to use on whichever pie flirts for it.

                                                                                                                                                                                                                                      I have to have something ready for Monday's dinner, so I thought a pot of black bean chili would not only be an easy enough thing to have simmering in the background, but the onions and peppers for both the pizza and the chili can be prepped and cooked together--and I can steal a canned tomato or two from the chili to crush as a base for the faux sausage pie. A pan of cornbread will be the last thing to go into the oven. The boyfriend doesn't like masa in his chili, so I settle for crumbled cornbread in mine.

                                                                                                                                                                                                                                      You know, the beets from my market had no greens attached last time. I have to say, I was a little put out. I'm picturing a farmer out there preparing and enjoying MY beet greens, a bottle of vinegar at his elbow. The bastard.

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                        Well, you've got to admit it WAS his beet greens first, oadl. ;-)

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Yes, you're right. But I think Dwight Schrute is only keeping the beet greens because he *can*. He probably doesn't even like them. He probably just likes knowing that I can't have them.

                                                                                                                                                                                                                                        2. re: onceadaylily

                                                                                                                                                                                                                                          oadl, you gave me a much-needed laugh. The bastard. Pizzas sound FABULOUS!

                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                            I almost said 'the bastard' as a closing line.

                                                                                                                                                                                                                                            The pizzas were perfect. I wasn't certain about the beets, but I had them to use, and was already contracted by the house to make pizza, so I closed my eyes and swung the bat. The feta we bought this go is lovely--very creamy. I'm storing it in a milk bath instead of brine (it was still salty enough not to harm the flavor, I think).

                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                              beets and feta sound like such a great combo....

                                                                                                                                                                                                                                        3. Cold and rainy here in WI. We'll be having schnitzel, potato and brussel sprout mash and some sauerkraut.

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                          1. re: tiffeecanoe

                                                                                                                                                                                                                                            Last night we went to a Derby party and Mr. Berheenis won- 12 bucks as he picked 1st and 2nd place. We also had Mint Juleps in those darling silver cups with the straw built in. Frosty and delicious. . but for me the best part was the smoked Turkey. Wish I was able to make it at home but I don't live in a neighborhood where this is possible. So good and juicier than anything cooked in an oven.
                                                                                                                                                                                                                                            Tonight is 2 kinds of bought lasagna from a good Italian store plus salad from their salad bar. Too pooped after my small - 4 miles- contribution to the Walk For Hunger. Breaking out the wine after the Red Sox lose another game - sigh.

                                                                                                                                                                                                                                            Edit: Thought I was answering the original post but Hi Tiffecanoe! It's chilly and sunny here in Boston.

                                                                                                                                                                                                                                            1. re: tiffeecanoe

                                                                                                                                                                                                                                              tiffeecanoe, sounds absolutely terrific!!!

                                                                                                                                                                                                                                              1. re: tiffeecanoe

                                                                                                                                                                                                                                                sounds yummy tiffee

                                                                                                                                                                                                                                                we did reruns from earlier.
                                                                                                                                                                                                                                                too lazy to make a real dinner and wasn't hungry so whipped up some creamed peas along with the the burger patty and hash browns we got for brekkie this morning. way too much food.

                                                                                                                                                                                                                                              2. Our good ol' stand-by piccata came out fine, and the gig was a success. One down, one more to go.

                                                                                                                                                                                                                                                Tonight we're having some friends over for hockey & GoT -- we'll be making some Wegmans pizza (the ones you just have to add toppings to, cuz we be lazy like that. It's Sunday, after all) and a massive side of my Caesar salad to go with it.

                                                                                                                                                                                                                                                1. Sunday's meal.

                                                                                                                                                                                                                                                  The mid-day meal started with a chilled Sancerre. Bob Dylan, the old stuff, was on the box. First course was asparagus topped with an anchovy compound butter and fresh lemon on the side. Inspiration was London's River Cafe. Second course was Judy Rodger's, "Zuni Chicken." We've made this many times and it never fails to impress. Top-notch ingredients are a must. The bread salad with currents, toasted pignoli sops up all the chicken juices and yields a delicious whole. The chicken is baked at a very high temperature (475 degrees in our oven) but two days of salting in the coolerator result in an extremely moist, almost creamy, flesh with lovely, crispy skin. If you haven't tried this version, I highly recommend you both give it a shot and visit the mother ship in San Francisco. We washed it all down with a California Pinot Noir.

                                                                                                                                                                                                                                                  Dolce, later this evening, will be a raspberry cake Deb made this morning. Maybe a little Port on the side, we'll see.

                                                                                                                                                                                                                                                  Make no mistake, Deb was the maestro on this meal.

                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                      Thanks. Deb is on a mission to resuscitate the formal Sunday meal (as empty nesters, I guess we've gotten a little lazy). It's a lot of fun.

                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        And a fine idea, the Sunday meal... admire Deb, and yourself for working at that.

                                                                                                                                                                                                                                                        Love the Zuni Chicken and bread salad. Lord, take me there now to eat that! Oh, or to your house:)

                                                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                                                      Zuni Chicken and salad never ceases to please me and my wife. Sounds great Steve

                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                        Sounds like you're a Zuni veteran. We visit San Francisco three-four times a year. Zuni Cafe is always on the agenda. That chicken is a keeper.

                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                          I think most CHs have at least heard of the wonder that is the Zuni chicken, and my guess is that a large number have, in fact, prepared it at home -- myself included.

                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            Wife and I did a trip to SF last year. First time to Zuni but I had been doing the presalting thing before I heard of Zuni or Judy Rodgers. Came back with inspiration to do the bread salad which is my favorite part

                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                              Pre-salting is a terrific technique. She also pre-salts her chuck before grinding it. Burgers at home are so much better now. We make her pickled vegetables, too.

                                                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                                                I must make this chicken! - Have heard from many friends and chowhounds about the combo of the chix and bread salad. Sounds like a great late-spring dinner! This week:)

                                                                                                                                                                                                                                                                Thanks for the inspiration Steve!

                                                                                                                                                                                                                                                        2. Dinner tonight is partially courtesy of our dear Harters. He gifted both Gretchen and me with a jar of pickled damson plums, so they're part of dinner tonight. I took about 1/3 of them from the jar, pitted them, and then whirred them in a small food processor with about 2 tsp. of grated fresh ginger. I ended up with 2 Tbsp. of a damson plum "paste". I reduced 1/2 cup of homemade chicken stock and 1/4 cup of white wine to about 1/3 of the original amount, and then whisked in the damson plum paste and about 1 Tbsp. of ginger honey from Braswell's.

                                                                                                                                                                                                                                                          Meanwhile, several Yukon Gold potatoes, seasoned with olive oil, salt, pepper, and a garlic-herb seasoning mix with a pinch of dried orange peel added, are roasty-toastying in the convection oven.

                                                                                                                                                                                                                                                          The chops have been seasoned with salt and pepper and will be pan-seared in a bit of olive oil and butter, and then have some white wine poured into the pan. They'll finish cooking in the oven, and topped with some of the damson plum "sauce.

                                                                                                                                                                                                                                                          Along with the roasted potatoes, steamed asparagus alongside. And that shall be dinner. And several more empty boxes (small ones with knick-knacks) were kicked down the stairs. It's been a pretty good day.

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            What a nice gift. And a very nice use of it, Linda. I've never had pickled plums.

                                                                                                                                                                                                                                                            1. re: onceadaylily

                                                                                                                                                                                                                                                              Nor had I, and while I'm not sure I could have them "as is", they were very nice used as part of a sauce.

                                                                                                                                                                                                                                                              And Harters and the Mrs. have some GORGEOUS weather (finally!) for touristing around New England. It's short-lived, as we'll be getting some more clouds and rain for the next few days, but this coming weekend looks to be nice as well.

                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                              Well that sounds like an inspired use of Harters's plums, LW. Dinner sounds delicious.

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                Those chops with the plum sauce sound absolutely delectable. Nice job!

                                                                                                                                                                                                                                                              2. Roommates are gone for the weekend so I have full permission to smoke up the joint like a Darbar dhaba. Since I didn't feel like making too much of an effort, dinner was still a relatively simple affair of tandoori chicken and nettles in a creamy curry sauce. A bit of swiss chard with yogurt rounded things out and red velvet cake ice cream brings our Sunday to a close.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                  < red velvet cake ice cream >

                                                                                                                                                                                                                                                                  inquiring minds would like the play-by-play

                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                    I made a quart of custard base with 4 egg yolks, but subbed some buttermilk for the whole milk and added a tablespoon of cocoa and red food coloring. Straight out of the machine it tasted kind of chemically, but I used Splenda, so I wasn't terribly surprised. After setting up in the freezer, though, the flavors came together better and the yolky base tastes not unlike cake batter cut with the fresh tang of buttermilk. This was a fun experiment and a decent flavor, but not great. I still have to work on my proportions of Splenda and emulsifiers to get the consistency I want.

                                                                                                                                                                                                                                                                2. Maple-dijon chicken, green bean/cherry tomato salad, watermelon, and cream biscuits. And Fat Witch chocolate brownies for dessert.

                                                                                                                                                                                                                                                                  1. Tonight I made mahi crusted in garlic flavored plantain chips ground medium/fine. Worked very well as a crust and flavor wasn't overpowering. Prepped the fish with a thin film of mayo to hold the crust. Fish was browned in a cast iron skillet till just pink in the center.

                                                                                                                                                                                                                                                                    Sides were roasted burssels sprouts sprinkled with the plantain chips and baked white fleshed sweet potatoes cut into pieces. .

                                                                                                                                                                                                                                                                    This was a variety I haven't had before. Purplish skin with white flesh and very sweet. Just served those straight up

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                      A white-fleshed sweet potato? Were they labeled any particular way? I haven't run across them.

                                                                                                                                                                                                                                                                      Your meal sounds lovely.

                                                                                                                                                                                                                                                                      1. re: onceadaylily

                                                                                                                                                                                                                                                                        Thanks,
                                                                                                                                                                                                                                                                        The sweet potatoes were not labeled and were purchased from an Asian market. I noted that they oxidized a bit and started to get a bit darker by the end of the meal.

                                                                                                                                                                                                                                                                      2. re: scubadoo97

                                                                                                                                                                                                                                                                        They could be Jamaican yams, which I find sweet and definitely have light flesh with purple skins as I've seen them.

                                                                                                                                                                                                                                                                      3. I had takeout rotisserie chicken tonight, BUT I worked so that justifies that. I have a few good lunches from prior weekend cooking, so overall I think I'm ahead of the game.

                                                                                                                                                                                                                                                                        1. Watching a 17 inning baseball game is a lot of work. Glad we had store bought lasagna and salad bar. The lasagna was delicious - one serving of spinach noodle and another of grilled veg. We cleaned our plates.
                                                                                                                                                                                                                                                                          Tonight is more easy peasy- ready made potato salad and coleslaw and grilled tube steak (locally made hot dogs). I keep looking at the so called 'Kobe Beef' dogs at the butcher but they cost as much as real steak so I'm sticking with Pearl.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                            You can't go wrong with Pearl dogs. If Speed's uses them, they're good enough for me. :-)

                                                                                                                                                                                                                                                                          2. Saturday night was high heat roasted salmon with sorrel sauce from my own dear sorrel plant that keeps coming back despite (or because of?) my total neglect of it. If you like tart, lemony sauces or soups, grab a sorrel plant if you see one and you will find it rewarding. Last night was a partially-successful attempt to replicate a very good dinner I was served on vacation, strips of chicken breast wrapped in pancetta. I used a Jamie Oliver recipe but it needs tweaking. Since I have another dinner's worth of chicken wrapped in pancetta sitting in the fridge, I will try again this week with a higher oven temp. Tonight will be my shot at replicating the pork with cabrales recipe we all enjoyed at the tapas place last week and my plan is to serve it on a bed of swiss chard. I have roughly enough swiss chard to feed a regiment, I bought, washed and blanched the biggest bunch of it I have ever seen in my life over the weekend.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              LOVE sorrel! I always forget to buy it, however.

                                                                                                                                                                                                                                                                              And can't wait to hear about the lomito al cabrales replication turns out. Where did you find the cabrales cheese?

                                                                                                                                                                                                                                                                            2. during a brief respite from gorging myself silly all weekend long (in Healdsburg wine tasting), i made a lamb ragu for my dad yesterday afternoon. of course, he didn't like it. he did eat it, though. it's that "having flavor" thing again. he does like lamb, so i don't know what it is. his treatments could be affecting his taste buds, tho. i sauteed onions with the lamb necks, then braised them in diced tomatoes and their juice, added s&p, a little bit of oregano, added spinach, and then peas at the very end. then i took the necks and took all the meat off them, minced it fine so the consistency was more like ground lamb so he could chew it, so it turned out like a pasta sauce. it's really good! the acidity in the tomatoes plays off the fattiness of the lamb.

                                                                                                                                                                                                                                                                              The BF isn't the hugest fan of lamb but that's what i'm having tonight! there are other leftovers in the fridge for him. and BabsW gave me the inspiration to serve my lamb over zucchini noodles.

                                                                                                                                                                                                                                                                              15 Replies
                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                How old is your father? thank god you still have him....suck it up!!!

                                                                                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                                                                                  Phreddy - do you have *any* knowledge of mariacarmen's father's backstory with his treatments? And what mc does for her father on a very regular basis to get him to eat properly? Or eat at all?

                                                                                                                                                                                                                                                                                  Before you tell her to "suck it up!!!" it would be incumbent upon you to understand the situation.

                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                  I am sure your meal was delicious...but cut him some slack....

                                                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                                                    phreddy - best not to speak out when you don't know what you're talking about.
                                                                                                                                                                                                                                                                                    You have no idea what our mariacarmen goes through for her dear dad.

                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                        Thanks ladies. Phreddy, I'm sure you don't mean anything disrespectful, but yeah, please, you have no idea how i cut or don't cut my father "some slack". so please keep those opinions to yourself. they're annoying, at best.

                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                            sorry steve, your post didn't show up when i posted my response!!! thanks to all y'all!!

                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              ::::Ahem:::: Lady here (see above)....although some might say otherwise.

                                                                                                                                                                                                                                                                                              But I must say, you do look very nice in those stiletto heels, steve.

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                snicker snicker... heheheh.... oh steve, forgive me, but i've never even seen you and i'm still laughing like a schoolboy!

                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  steve looks very handsome in khakis (pleats and cuffs), button-down oxford shirt, mechanical watch, leather belt (ancient), boat shoes. Socks optional. He's also known to wear an ancient Brooks Brothers blazer (it's ok, you can chuckle) to show respect at very high-end restaurants throughout the world.

                                                                                                                                                                                                                                                                                                  ahh, the low spark of high-heel boys. Traffic.

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        Ok, this a very fine, funny playful thread. I want to see whatever picture of SteveH, that shows him in heels that I can't see here?

                                                                                                                                                                                                                                                                                                        Missed a couple days, as was very busy cuinarilary, partying ( due to the multiple events of Sat. including shopping and lunch with Linda Nightshade) Then, the sun ( and HEAT!) in SEA on Sunday, that requires all city dwellers to simply take the sunroofs back, any soft-top/ convertible down to the open, and all of us run amok in shorts, socks and sandals... such is Seattle on a nice warm spring day!

                                                                                                                                                                                                                                                                                                        More posts elsewhere about the shennanigans....

                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                          just in our 'maginations, GS....as far as i know, Deb is the only heel-wearer in that household.

                                                                                                                                                                                                                                                                                                          shennanigans! so, on the Seattle board?

                                                                                                                                                                                                                                                                                        1. time for a new WFD thread, yes?

                                                                                                                                                                                                                                                                                          doing pasta, red sauce, sweet Italian sausage and panchetta in the sauce, hubby is bringing home a cheese pizza to add to dinner and son is bringing home gallon of milk, we're out.
                                                                                                                                                                                                                                                                                          I made an olive panchetta parmesan cheese bread in the machine today for dinner so guess whoever doesn't want pizza can have some of the bread. took a small slice to taste, magnifico

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: iL Divo

                                                                                                                                                                                                                                                                                            nah, we usually wait til over 300, but very soon!

                                                                                                                                                                                                                                                                                            that cheese bread sounds great.

                                                                                                                                                                                                                                                                                          2. I was late to work today, so before I left I mixed some homemade BBQ sauce (basic, just ketchup-vinegar-sugar-tamarind-salt-pepper flakes) in the crock pot with a couple of chicken quarters. I came home, shredded those up, made arepas, and stuffed the latter with the former and some chipotle salsa for good measure. Cumin-roasted green beans the side.

                                                                                                                                                                                                                                                                                            1. well the boy took the whole thing outta my hands. the message was loud and clear: not wanting lamb was enough to make him go shopping before i got home for ground turkey, tomatoes, potatoes and basil, and in the works are WW turkey burgers with oven baked shoestring fries and a green salad. i do LOVE these burgers, and his baked fries are awesome. all smells wonderful.

                                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      Good grief that looks wonderful! Really great looking fries. Hand cut? Very skillful!

                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                        yes thanks LN! he has much better knife skills than i do.

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                          Wow, what is his secret on those oven fries? The one time I tried them, they didn't look anything like that and they weren't especially good.
                                                                                                                                                                                                                                                                                                          Not that I can eat them now : ( --but I'll file it away until latter part of June if you'll share your man's secret.

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                            absolutely! he said he lightly sprays them with a bit of Pam and bakes them at 450 for about 15 minutes, then transfers to the broiler for 15 more turning them over once. they're super crispy. but you can tell he cuts them up really thin, which is what i think makes them really good.

                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                            Nice fries, MC! And you didn't even have to make 'em!

                                                                                                                                                                                                                                                                                                        2. Supper was a ribeye steak. A green salad and baked potato were on the side. House red (Il Poggio) to wash it all down. More Dylan (Highway 61 Revisited) was on the box. Dolce was the last of the Junior's cheesecake.

                                                                                                                                                                                                                                                                                                          1. Grilled Vietnamese(ish) meatballs--in both turkey and tofu versions--with a ginger-lime dipping sauce. The meatballs were wrapped in lettuce leaves along with cilantro, grated carrots, grated zucchini, and scallions. Oh and rice. I hadn't been planning on making these tonight, but a teenager asked very nicely ... and they are tasty.

                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                            1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                              sounds delish! nice to indulge the polite teen! ( :

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                She'd been asking for weeks lol (except that it was raining or someone was busy etc).

                                                                                                                                                                                                                                                                                                              2. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                I soooo love Vietnamese--or Vietnamese(ish)--meatballs. These will be in my near future.

                                                                                                                                                                                                                                                                                                              3. Hello all! I have been off-thread for a couple days, due to much exciting happenings in my culinary world - and, just busy life and yard work, and a party or two.

                                                                                                                                                                                                                                                                                                                Back at it! Must report on shopping and lunch with LW and partner; we had a great time.

                                                                                                                                                                                                                                                                                                                Met up in late morning at World Spice. Nice chat, and both put in our orders for the spices which we had been missing or low on, or craving from you people's food conversations; First on my list was Aleppo Pepper!

                                                                                                                                                                                                                                                                                                                Lot's more, but staying on -budget, I know I can go back for more in the next week or so....

                                                                                                                                                                                                                                                                                                                Highlights were Aleppo, 2 kinds of bay leaves; turkish and Cal., Beet Powder, Vietanmese cinnamon, Great fragrant thyme, dill and tarragon for when fresh in no in or needs shoring up. A couple Black peppers, Juniper. From there we headed to The Spanish Table for us each to shop for our ideas of recipes to make for COTM.

                                                                                                                                                                                                                                                                                                                It was fun, and colaborative; I asked Linda ?'s about bomba rice, we both got a tutorial on Sherry vinegar from an employee ( and both spent too much on vinegar... but o well!), and had another confab over cured Spanish Chorizo's.

                                                                                                                                                                                                                                                                                                                A quick stop in the sister store "A Paris Grocery" for cheese and for me, pricing things the Frenchman is being asked to shlep back from Paris in a couple weeks if pricing was reasonably different from here.

                                                                                                                                                                                                                                                                                                                Then to lunch. That is on a different thread. So for now, here are couple pics of stores, and the loot -haul!

                                                                                                                                                                                                                                                                                                                Then to lunch

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                  We did have a wonderful time shopping and lunching. Filled up on all my low spices, and went slightly (haha) over budget at the Spanish Table. Great to meet the lovely gingershelley, for food shopping and lunch! Now all I need is time to cook for Spanish month on the COTM.
                                                                                                                                                                                                                                                                                                                  When we got home, after an indulgent weekend, Mr. NS immediately seized the fresh berbere and tossed it with shrimp and scallops to throw on the grill. I sprinkled the new chile flakes on corn with parmesan and mint. All very tasty.
                                                                                                                                                                                                                                                                                                                  Pictures of my loot, and dinner.

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                    sounds like you two had a fabulous CHer weekend. Linda, dinner looks great. that corn is on the street corners here in my neighborhood, but yours looks much, much better.

                                                                                                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                      Looks like you've already set your bounty to good use. And MC, elotes were available on many a street corner when I grew up in Chicago, too. I think it was a whole cob for about $1.25, though none were so creative as to add mint. Now I live in NYC where hipster chefs are charging $6.00 to serve you half a cob, so long as it's farmer's market fresh (even in May!).

                                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                        Love the scallop and corn combo. It's what's on my menu for tonight

                                                                                                                                                                                                                                                                                                                        Your dishes look excellent

                                                                                                                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                          I'm jealous. Sounds like a great time for you and gingershelley!

                                                                                                                                                                                                                                                                                                                          BTW, if those are salted capers I spy in the giant jar, they are wonderful. And that particular sherry vinegar is the best, imho.

                                                                                                                                                                                                                                                                                                                          Yes, great haul--and resulting dinner.

                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                            Those are salted capers, good eye! We were starting to run low, so got the biggest jar they had. I'm glad to hear you approve of the sherry vinegar. The woman in the store steered us toward a few different brands, after she narrowed it down, I just chose the one with the prettiest bottle!

                                                                                                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                                                                                                            Great shopping @ World Spice. What do you plant to use the beet powder for?

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                              I am going to make a rub for halibut later this week, and I also like to mix into tzatziki....

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                I've never tried it, but I know some bakers who use it for red velvet cake.

                                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                  That makes sense - gives the color; doesn't give a whole lot of flavor, I suspect. Thanks!

                                                                                                                                                                                                                                                                                                                              2. So after lunch SAT, after chaufeuring LW and her partner back to their lovely waterfront hotel with all of their packages... I went home to cook an artery-clogging batch of Budin Azteca to take to a Cinco5 party. Layers of chicken, tortillas, green sauce, cheddar and sour cream. Delish - an old 'catering dish from memory. But super with some of the hatch chillies in my freezer.

                                                                                                                                                                                                                                                                                                                                Went to the party where there were more dips, moles, grilled tri-tips with accompanying smoky salsas than I could shake a stick at. And Tre-Leches cakes. Three, all different! Me loves me some Tre-Leches, so that was better than a poke in the eye. And a bunch of friends I had not seen in a while, so all told, a great get together with awesome food.

                                                                                                                                                                                                                                                                                                                                Bless a foodie holiday:) No pics, as I had too many perfect margaritas, neat with ice and lime, and nobody was suffering cameras after 9pm. Or, well, at least they have not sent around the photos yet"). A great, latin american night of feasting!

                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                  Wow, your Cinco de Mayo contribution sounds great, as do all the other dishes on offer!

                                                                                                                                                                                                                                                                                                                                  That chauffeuring was much appreciated, by the way! It saved us either a heavy lugging of loot, or a spendy cab ride. So thanks very much!

                                                                                                                                                                                                                                                                                                                                  Did you post something about Lecosho? I can't find it on the Seattle board.

                                                                                                                                                                                                                                                                                                                                  -LN (unless you secretly met LW after you saw us!)

                                                                                                                                                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                    LW only wishes, L.N! :-) Having been at The Spanish Table, I'm wicked envious of that paella pan you snagged.

                                                                                                                                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                      gs and LN, your adventures sound terrific and thank you very much for the visuals!

                                                                                                                                                                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                        I will get my lunch report up today... been a busy few days! Stay tuned LN...... ;)

                                                                                                                                                                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                        What a foodie's delight that day was, gs!

                                                                                                                                                                                                                                                                                                                                      3. Ok, just one more post here on the Sunday morning delights.

                                                                                                                                                                                                                                                                                                                                        I was so excited by the smells of my packages of fresh spices from Spice World; I had to use something right away....

                                                                                                                                                                                                                                                                                                                                        The Vietnamese Cinnamon ended up taking over the kitchen for smells, so I was craving some kind of cinnamon breakfast bread; not my forte - french toast, breakfast rolls, etc..

                                                                                                                                                                                                                                                                                                                                        So I checked some on-line recipes, with my cinco de yesterday hangover at 7 am (darn! Why? am I up allready?), and thought; well, I allready have bin5 dough in the fridge - can't I make something from that?

                                                                                                                                                                                                                                                                                                                                        So pulled out a hunk of dough, flattened it, rubbed in some fresh RT butter, then covered with cinnamon-sugar sprnkles - heavy with the new cinnamon! Then, as worried not sweet enough, put a layer of brown sugar over. Patted it down again, then rolled up and cut for cinnamon rolls and put in the butter-rubbed pan. Poured about a 1/4 cup of heavy cream over (some wierd thoughts about cream rolls instigated this), then a sprinkle over-top of demerrara samding sugar just since I kept thinking bread dough has no sugar..).

                                                                                                                                                                                                                                                                                                                                        Let rise in proof drawer of oven. See pics. Very soft and blowsy rolls, but was hoping oven rise would solve that.

                                                                                                                                                                                                                                                                                                                                        While cooking, reading the paper, delicious oven -smells of sugar and cinnamon wafted; could not have been more anticipated! (Did I mention my hangover?)

                                                                                                                                                                                                                                                                                                                                        Mostly cooked, they looked great, but I was worried I had not added any vanilla, so made a glaze to drizzle afters. and took a stick of butter to a holder to warm to room temp. in case they were dry.

                                                                                                                                                                                                                                                                                                                                        But no! On taking out of the oven, they were sticky, but firm. With a really nice crusty but not dry outside. Kind of like a French pastry, with lot's of cinnamon and butter, but nothing like an American cinnamon roll. The cream, with the sugars on the inside made a bit of caramel at the bottom, and the tops were dry and crunchy from the sanding sugar; but nothing was too-sweet as the dough was not sweet.

                                                                                                                                                                                                                                                                                                                                        I saved the rest in a freezer bag for other days, but, I did eat 2 -two rolls! Perfect, and I am NOT a baker. I even think the Frenchman would have liked them. Saving some for when he comes home...

                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                        14 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                          GS, those look really, REALLY good. and i'm not a sweets-person.

                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                            They look AMAZING for just throwing them together!

                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                              Very impressive improvisation. It takes skill to wing it at baking.

                                                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                Or just a disregard for rules, JM;)!

                                                                                                                                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                Oh my--do those look wonderful. So what is this bin5 dough?

                                                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                                  Bread In Five... I found out about it on threads here on Chow, use the search and you can find LOTS of info and opinion.

                                                                                                                                                                                                                                                                                                                                                  I have tried a couple of versions of it, and now days I usually have dough in my fridge. Keeps for up to 2 weeks, and is really the most tasty when you don't bake it up until it has aged for at least 3 days in the fridge. Basically, water, yeast (and a very small amount), salt, bread flour, stirred up - a very wet dough. Then fridge it until needed. Then you follow some simple directions for rise and rest, then for the baking there are some parameters as well. Find those on the details posts with links.

                                                                                                                                                                                                                                                                                                                                                  Really nice crusty bread, with good open internal structure. I have stopped buying baguettes, and even the Frenchman is on board with it! So much cheaper, and love the smell of bread baking in my kitchen:) Give it a try NMCwoman!

                                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                    As is my question whenever I read about bread baking: do I need a stone in my oven for this one or will a heated cookie sheet suffice?

                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                      Is it the Master Dough, gs, from Artisan Bread in Five Minutes a Day?

                                                                                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                                        That is one I use, there is also a similar recipe from Mark Bittman, but his baking technique is a little different. Also one out there from Mark Lahey - Sullivan street Bakery.

                                                                                                                                                                                                                                                                                                                                                        Here is link to that one: http://www.nytimes.com/2006/11/08/din...

                                                                                                                                                                                                                                                                                                                                                        This one is great, but it makes a HUGE round loaf.

                                                                                                                                                                                                                                                                                                                                                        The artisan bread in 5 let's you make a smaller loaf, and the dough is engineered to stay in the fridge longer (if it lasts that long!), and improves with age.

                                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                          Thanks, gs. I make the Lahey bread often and love it, but I'm intrigued by just havind dough in the fridge that you can convert into, say, cinnamon rolls. I have the Artisan Pizza in 5, but I'll be able to find the master dough recipe for bread online.

                                                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                                            Well, I don't think anyone meant for it to be cinnamon rolls (and it was more like cinnamon bread, with a sweet crust). I looked on-line for cinnamon rolls, and most of them have butter, cream, and sugar IN the dough, and some have eggs, etc.

                                                                                                                                                                                                                                                                                                                                                            I just winged it, since I had risen dough and don't like over-sweet things anyway.

                                                                                                                                                                                                                                                                                                                                                            I pinched off a clump of about 2 cups, a scant pound? Just patted it out to about 1/2 inch, rubbed on generous schmears of butter, then cinnamon sugar (strong!). Decided it was not 'sweet' enough, and added a layer of brown sugar on top of that. This is a VERY soft dough, so sort of pat-rolled it up, and sliced. I just kept adding things....

                                                                                                                                                                                                                                                                                                                                                            After I got my slices (which were very soft and flabby) into a round pan, decided again not sweet enough since dough was plain, and sprinkled on the raw sugar crystals pretty thickly and even down over the edges. Into the proof drawer for an hour. Finally, just before baking I added about 1/3 cup heavy cream dribbled over all as I saw this in some cinnamon roll recipes.

                                                                                                                                                                                                                                                                                                                                                            Then, while they baked, I realized there was no vanilla anywhere, so made a little vanilla glaze with my homemade extract, a couple tbsp. cream, some powdered sugar and applied that after they came out of the oven.

                                                                                                                                                                                                                                                                                                                                                            I think it was all a lucky mistake! But, one I am planning on repeating. And now I am wondering what else I can make with this dough. Thinking scallion spiral rolls, Caramelized Onion and Parmesan rolls..... I tend toward savory for sure!

                                                                                                                                                                                                                                                                                                                                                            Let me know NMC, if you try something with the dough!

                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                              "scallion spiral rolls, Caramelized Onion and Parmesan rolls....."
                                                                                                                                                                                                                                                                                                                                                              Love the way you think!

                                                                                                                                                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                                                                                Thanks LN, I am not one who colors inside the lines..... :)

                                                                                                                                                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                I'm definitely going to try it; may even spring for the book--but I unfortunately won't be making any bread while I go the low carb route for the next six weeks or so.

                                                                                                                                                                                                                                                                                                                                                  2. After a completely decadent weekend of celebrating my husband's birthday (none of which involved my cooking at home), i was back to my kitchen today, better rested and hydrated...

                                                                                                                                                                                                                                                                                                                                                    Dinner was risotto with spinach and langoustines, topped with freshly grated parmesan. I sauteed the onions in the leftover chicken drippings, well laced with garlic and rosemary from my roast chicken project last week. An interesting amalgam of flavors, but it worked, and I needed a one dish endeavor.

                                                                                                                                                                                                                                                                                                                                                    Also roasted some salmon with dijon mustard, herbs and panko crust for lunch at work tomorrow and for my toddler's dinner.

                                                                                                                                                                                                                                                                                                                                                    leftover Darn Good Chocolate Cake for dessert with vanilla bean ice cream. Chased the Monday blues away.

                                                                                                                                                                                                                                                                                                                                                    1. Knowing that this is going to be a horrifically busy month, we took the weekend to start cleaning and packing what we could for the move. It took me pretty much the whole day yesterday just to do the kitchen. It's now spotless, and 3/4 of my dishes/cooking and baking implements are safely boxed away. So the rest of the month is going to be an exercise in making do with what I have.

                                                                                                                                                                                                                                                                                                                                                      Last night was an exhausted dinner of fettuccine with a quickie homemade tomato sauce and horribly dry, bland chicken "Italian" sausages.

                                                                                                                                                                                                                                                                                                                                                      Tonight is the last of the fancy free-range, organic chicken thighs from the freezer, baked with a spicy maple-dijon sauce. Fresh baked potato bread with butter on the side, and a salad of red leaf lettuce, strawberries, cucumber, cranberry-crusted goat cheese, toasted cashews and shallot-vinegar dressing.

                                                                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                        BBL, tonight's chicken thighs with the spicy maple-Dijon sounds wonderful, as does your salad!

                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                          Thanks. The salad was particularly good with the goat cheese and the cashews!

                                                                                                                                                                                                                                                                                                                                                        2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                          Not bad for someone who's moving! In fact, pretty danged impressive.

                                                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                                            Thanks! :)

                                                                                                                                                                                                                                                                                                                                                            Although the sad truth is, I cook to distract myself from being stressed out. I probably should've been packing last night. And today I made a strawberry tart instead of scrubbing the bathtub tiles.

                                                                                                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                              BBL, I would rather make a strawberry tart than clean the bathtub ANY day!

                                                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                Yes, I wonder what would happen if, instead of cleaning the apartment, I just handed my landlord a strawberry tart and asked for my deposit back.

                                                                                                                                                                                                                                                                                                                                                        3. Last night was the use of left overs expanded. Had left over smoked chicken which made it's way into little chicken sliders. Made a corn soup. Well thick soup like a chowder by just blending a bag of frozen corn with a tsp of chipotle/guava paste and a tsp of chicken Better Than Bouillon in the BlendTec and at the last moment blending in some cilantro and fresh roasted corn to give it some texture. You would have thought I added a cup of cream to the soup. Very thick and creamy.

                                                                                                                                                                                                                                                                                                                                                          Afterwards thought about how good scallops and corn go together so it's on the menu for tonight.

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. 35th Wedding Anniversary here. Since we bought a new gas grill for the back deck for the occasion (we have a large charcoal one for serious barbecue, but this is so much easier just for steaks and other grilling), WFD will be strip steaks and huge shrimp (probably a cocktail), skin-on new potatoes sauteed in butter, asparagus. For afters, which we've already had as befores, coconut cream pie and a toast of seven star Metaxa. Good stuff.

                                                                                                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: MaryContrary

                                                                                                                                                                                                                                                                                                                                                              Congratulations! What a nice meal to celebrate with. I especially like your before and afters!