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What's for Dinner #143 [OLD]

LindaWhit May 8, 2012 03:43 PM

We're well over 300 on the previous thread, so it's time to start a new one - what's cooking this Spring week in your house? Are you dealing with dreary rainy weather, as we are in New England, or bright sunshine elsewhere (and I'm hoping a lot warmer than it is up north!).

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  1. LindaWhit May 8, 2012 03:50 PM

    As for me, I've had a bit of upset stomach since the middle of last night/this morning, having it get me out of bed 3x in the space of what I think was a half hour - I refused to look at the clock as that would have just woken me up fully. It's still a bit grumbly, so I'm going with a plain baked potato. Well, I'll have *some* butter on it (and salt and pepper), but will try and jazz it up a bit without adding too much stuff that might upset the tummy even more - some finely chopped cooked broccoli and grated cheddar should make it more of a meal.

    1 Reply
    1. re: LindaWhit
      scubadoo97 May 8, 2012 08:13 PM

      Hope your feeling better soon

    2. nomadchowwoman May 8, 2012 04:16 PM

      It's pretty warm here. Grumble, grumble.

      Yesterday, an acquaintance gave me a lot of squash blossoms b/c she knows I love them. (Well, I do like them, but they are such a PITA that "love" is more what my husband and sister feel when they are served them.) So I stuffed them, half w/cheese (fontina, chevre, parmesan, roasted garlic) and half w/pureed corn, chevre, parmesan, roasted garlic, shallots and minced chanterelles. They got dipped into an egg white and seltzer batter and fried, then sprinkled w/lemon juice, parmesan, and chopped parsley. I ate two of the cheese-only version, realizing there are some carbs in the batter, but after all that work, I wasn't abstaining completely. DH and Sister scarfed the rest--a lot--in short order. Dinner was shrimp w/garlic (a COTM recipe), pan-roasted asparagus drizzled w/sherry vinegar, tomatoes and shallots in vinaigrette, and wild rice. The others had bread for sopping; I did manage to abstain from that.

      Must get off my duff and start thinking about tonight's dinner. Pork chops will be on the menu, but not sure how they'll be prepared or what alongside.

      22 Replies
      1. re: nomadchowwoman
        weezieduzzit May 8, 2012 05:01 PM

        Mmmm... those pics look tasty.... I was just out in the garden watering the squash (and the neighbor just brought over 3 plants she doesn't have room for, 2 yellow crookneck and 1 dark green- I'm incapable of turning down more veggie plants even though I already have 12 squash plants for a household of 2!)

        You've inspired me to make stuffed blossoms... soon, very soon..... maybe for Mother's Day. I doubt his Mom has ever had them.

        1. re: weezieduzzit
          gingershelley May 8, 2012 05:05 PM

          It is SO exciting to me that you guys have viable squash plants allready? We don't even put ours out into the garden in SEA until about, well, now. And I won't see any blossoms until late June.... so different peoples abilities to grow things where they are. Sigh.

          I am so impressed you all have squash blossoms to stuff!

        2. re: nomadchowwoman
          gingershelley May 8, 2012 05:07 PM

          May I be adopted and come to your house for squash blossom night? That sounds so wonderful.

          How kind of you too, to fix them for others when you are trying not to eat them yourself. We cooks like to bring love to others, don't we?

          Shrimpies sound great too!

          1. re: nomadchowwoman
            ChristinaMason May 8, 2012 07:55 PM

            <half w/pureed corn, chevre, parmesan, roasted garlic, shallots and minced chanterelles. >

            dear lord, woman. you're killing me!

            1. re: ChristinaMason
              nomadchowwoman May 9, 2012 04:01 PM

              I didn't even taste one of those--as mc says, waaaah. But I was told they were the favorite; I enjoyed my plain cheese ones though.

            2. re: nomadchowwoman
              L.Nightshade May 8, 2012 08:00 PM

              I am lusting after your squash blossoms. I love them, and yours look delicious! And gingershelley is right, I didn't even see them around here last year until very late in the summer, maybe even August!

              1. re: nomadchowwoman
                auburnselkie May 8, 2012 08:11 PM

                Those stuffed squash blossoms look and sound wonderful. I've never made them, nor ever even tasted them, but I've always wanted to. I don't fry things very often. I wish I could be virtuous and say that it's a health choice; it isn't. It's a laziness choice! I never know what to do with the leftover oil! But I think I will try them out this summer - and that cheese combination will be what I try, certainly.

                1. re: auburnselkie
                  nomadchowwoman May 9, 2012 04:04 PM

                  I hate frying too, but I have not found a good alternative for squash blossoms. I tried baking them once; they just weren't as good. Since I don't do these very often, I usually fry the. What a mess it is, however.

                  1. re: nomadchowwoman
                    gingershelley May 9, 2012 07:02 PM

                    I almost never fry, either, but some things must deserve the love... I would put zuchinni blossoms in that category. Only things I ever fry are revered great veggies in season, like said blossom, or perfect zuchinni or mushroooms for tempura.

                    A great product, sometimes, deserves a giant mess! I appreciate those willing to do it, and great CH's like CM, that found an oven-alternative!

                    1. re: gingershelley
                      auburnselkie May 10, 2012 10:21 AM

                      Okay, okay! As soon as my farmer's market opens I'll get some, bust out the oil, and report back. ;) You are right, of course, gingershelley.

                      1. re: auburnselkie
                        gingershelley May 10, 2012 12:06 PM

                        I was trying to convince myself as well Auburn!

                2. re: nomadchowwoman
                  scubadoo97 May 8, 2012 08:14 PM

                  Looks amazing

                  1. re: nomadchowwoman
                    MaryContrary May 9, 2012 09:20 AM

                    I've never eaten a squash blossom, well, a cooked one, and I'm craving them, and the rest of your dinner. Good grief, NCW!

                    1. re: nomadchowwoman
                      rabaja May 9, 2012 09:27 AM

                      I love squash blossoms too, but don't expect to see any for another month or so, and then hopefully in my own garden, since we are finally in a place with lots of direct sun!
                      One way to cook them without frying is to stuff them with herbed cheese, whatever you fancy, then drizzle them with olive oil and stick them into a hot oven until they get a bit crispy. Let them sit a minute and halve or quarter and sprinkle with some nice salt. This is a great horse devour , but lighter fare than your average stuffed blossom. -don't get me wrong, I LOVE the fried ones, but the roasted ones work better with my bikini.

                      1. re: rabaja
                        auburnselkie May 9, 2012 09:39 AM

                        Ooh thank you for the tip! Now I can't have any objections, can I? Yum.

                        1. re: rabaja
                          nomadchowwoman May 9, 2012 04:06 PM

                          I'll have to try again on the oven method. High heat, you think?

                          It seems early for squash blossoms, even here, but everything is early this year. Blueberries and peaches are out too, and it's definitely early for those.

                          1. re: nomadchowwoman
                            gingershelley May 9, 2012 07:03 PM

                            You are so Lucky Lucky Lucky! to have a proffusion of blossoms to fry.... sigh. Great for you!

                            1. re: nomadchowwoman
                              rabaja May 13, 2012 08:15 AM

                              I think around 375-400F, iirc. I'll make some when I get some blossoms and let you know.

                              1. re: rabaja
                                nomadchowwoman May 14, 2012 10:16 AM


                          2. re: nomadchowwoman
                            mariacarmen May 9, 2012 02:42 PM

                            Good god, woman! that's it. i'm moving in.

                            i made them only once, in Italy, where they grew and were sold on every corner in abundance, but often it was so hot and as we were at the mercy of bus schedules, that we often couldn't get them home in time without them getting all wilty.

                            1. re: mariacarmen
                              gingershelley May 9, 2012 07:05 PM

                              MC, let's take our jeans over there and move into the spare room, while trying to stay on the weight watchers thread, we can eat stuffed squash blossoms for an evening, washed down with good Italian fruity whites.

                              Then go back to the 'program"?

                            2. re: nomadchowwoman
                              roxlet May 12, 2012 04:40 PM

                              That sounds lovely!

                            3. c
                              Chazz27 May 8, 2012 04:19 PM

                              I spent the last two days packing up my old office and unpacking in the new. I do not feel like much so a grilled Havarti cheese sandwich is it tonight.

                              1 Reply
                              1. re: Chazz27
                                LindaWhit May 8, 2012 04:48 PM

                                Sometimes a simple comfort food like grilled cheese *works*, Chazz.

                              2. m
                                megjp May 8, 2012 05:52 PM

                                Last night was arepa with bbq chicken and salsa..

                                ..ditto tonight. I didn't get home until late & it's already been an awful work week. I didn't have any food, leftovers, or clean dishes. I do now, but I remain unsatisfied until I can cook tomorrow.

                                BUT! This G&T helps quite a bit, frosty and cold in the weird muggy warmth. Looks like I'm Even Steven.

                                4 Replies
                                1. re: megjp
                                  ChristinaMason May 8, 2012 07:55 PM

                                  G&T, yay! Cold and frosty is only proper. Hope your week improves.

                                  1. re: megjp
                                    gingershelley May 8, 2012 08:12 PM

                                    Sometimes, Meg, a G&T smoothes over all those issues of clean dishes, dinner, etc. But - to a better week, and great meals. You deserve it:)

                                    1. re: megjp
                                      gembellina May 9, 2012 02:12 PM

                                      It's cold and rainy again now but I see that as no reason to stop me cooking myself a G+T tonight!

                                      I'm still sans kitchenware, and the thoughtful landlord used my one pan to collect the leaking water under the bath.

                                      So tonight is a BAT sandwich - bacon, avocado and tomato, with toasted sourdourgh, sauteed cherry tomatoes and garlic and chilli squished into one slice of bread, bacon grease on the other, and lovely ripe avocado in the middle. And the G+T :)

                                      1. re: gembellina
                                        megjp May 10, 2012 06:58 PM

                                        Sounds like the perfect thing to me! (I had another one with my other can of tonic tonight.. thankfully tomorrow is Friday and will end this work week!)

                                    2. BananaBirkLarsen May 8, 2012 06:08 PM

                                      I was on my own for dinner tonight, as the boyfriend has his nose buried in his stats book and claims to not be hungry. So I threw together a frittata with red onion, broccoli and pieces of chicken breakfast sausage. A thick slice of toasted potato bread on the side, and some sauerkraut with mustard (weird, I know, but so good with eggs, especially when there's sausage involved).

                                      10 Replies
                                      1. re: BananaBirkLarsen
                                        ChristinaMason May 8, 2012 07:56 PM

                                        I'd love your recipe for potato bread, if you're sharing. For a splurge sometime...

                                        1. re: ChristinaMason
                                          BananaBirkLarsen May 8, 2012 10:52 PM

                                          Here ya go. I believe it is an adaptation of a Nigella Lawson recipe I found on a blog somewhere. It makes the most wonderfully soft, moist loaf with a slightly chewy crust. It's a little dangerous to have around the house.

                                          1 1/4 cup mashed potatoes
                                          5 to 6 cups bread flour
                                          1 T salt
                                          2 1/2 t yeast
                                          1 T buttermilk or Greek yogurt
                                          1 1/4 cup lukewarm water

                                          Mash the potatoes and mix in about 4 cups flour and salt. Stir yeast into lukewarm water and let sit for about 5 minutes, then stir in the buttermilk. Slowly add the yeast mixture to the potato mixture. Tip out dough onto a floured surface and knead for about 12 minutes, adding in flour as needed. As much as 2 cups extra might be needed.

                                          Place dough in large greased mixing bowl, cover with cling wrap and set aside for about an hour to double in size. It can also be set aside overnight in the fridge.

                                          When the dough is risen, punch it down and knead for about a minute. Form into a loaf in your preferred shape, either on a greased baking tray of in a lightly greased loaf pan. Cover with a tea towel and leave to rise until almost doubled in size, about 40 minutes.

                                          While bread is rising, preheat oven to 450F. Place risen loaf in oven for about 20 minutes and then turn temperature down to 325F and bake another 10 minutes.

                                          1. re: BananaBirkLarsen
                                            onceadaylily May 9, 2012 07:47 AM

                                            I usually make croquettes with leftover potatoes, but this recipe looks great. Thanks, BBL.

                                            1. re: BananaBirkLarsen
                                              ChristinaMason May 9, 2012 08:00 AM

                                              Yay, thank you! Sounds wonderful.

                                              1. re: ChristinaMason
                                                BananaBirkLarsen May 9, 2012 02:03 PM

                                                Ooh, I should add that this recipe makes an enormous loaf that balloons out of my (smallish) loaf pan. Last time, I double the recipe and then divided it into 3 loaves and it fit into my pan perfectly. Plus I get the added bonus of having pre-made dough in the freezer to thaw out whenever I'm short on bread (which is, uh, right now, 'cause we ate the last loaf in about 2 days).

                                                1. re: BananaBirkLarsen
                                                  ChristinaMason May 9, 2012 05:06 PM

                                                  LOL, ok, thanks for the postscript!

                                                  1. re: ChristinaMason
                                                    BananaBirkLarsen May 10, 2012 08:50 AM

                                                    I wouldn't wish my first, misshapen balloon loaf on anyone! (Although it did still taste good.)

                                                  2. re: BananaBirkLarsen
                                                    gingershelley May 9, 2012 07:06 PM

                                                    You can FREEZE the dough, and make later? that sounds interesting, BBL, do tell....

                                                    1. re: gingershelley
                                                      BananaBirkLarsen May 10, 2012 08:48 AM

                                                      I've found I can freeze pretty much any yeast dough and it ends up indistinguishable from the original (or sometimes better!) I just portion it up into loaf-sized blobs, usually after the first rise (or whenever the recipe tells me to put it in the fridge overnight, if it does happen to tell met that), oil the blobs up and plop them into freezer bags. Then I thaw in the fridge and pretend I was just making a dough that was supposed to be refrigerated. Before I killed my sourdough starter through neglect, I would make massive batches of pizza dough and freeze it in pizza-sized chunks. It's nice to be able to make homemade pizza in just a few minutes.

                                                2. re: BananaBirkLarsen
                                                  gembellina May 9, 2012 02:20 PM

                                                  oh boy oh boy. i want that now.

                                            2. Chocolatechipkt May 8, 2012 06:58 PM

                                              Baked pesto chicken with fusili. Also avocado slices and watermelon (separately, not together.)

                                              1. L.Nightshade May 8, 2012 07:53 PM

                                                Rather loosely guided by three recipes in three Spanish cookbooks, and with flamenco playing in the background, I put together tonight's dinner. The first dish was a salad of oranges and avocados dressed with a kalamata olive and herb vinaigrette. The next, also a salad, consisted of lima beans, shredded romaine, mint, and prosciutto, dressed with oil and sherry vinegar with dijon mustard. The main course was lamb, potatoes, and artichokes, slow cooked in oloroso sherry. Mr. NS gave it two thumbs up. Not bad for a Tuesday night!

                                                9 Replies
                                                1. re: L.Nightshade
                                                  scubadoo97 May 8, 2012 08:12 PM

                                                  Fantastic LN

                                                  1. re: L.Nightshade
                                                    gingershelley May 8, 2012 08:35 PM

                                                    :) Excellent, my hat is off to you both! Delightful, and creative.

                                                    1. re: L.Nightshade
                                                      mariacarmen May 9, 2012 02:51 PM

                                                      oh my. i am not a huge fan of limas, but that sounds wonderful. especially since you're pairing it with lamb in the main course, because one of my favorite persian dishes combines lamb and limas - the only time i've ever liked them. wow Linda, yummy.

                                                      1. re: mariacarmen
                                                        L.Nightshade May 9, 2012 03:26 PM

                                                        Thanks for all your kind comments scuba, gs, and mc.
                                                        And a note to mc... since childhood, lima beans have been my most hated food. For some reason I was moved to try them again for an Ottolenghi recipe of fried lima beans with feta, sorrel, and sumac, which was out of this world. So this is only the second time I've cooked with them. Another hit, so I may be a lima convert.

                                                        1. re: L.Nightshade
                                                          mariacarmen May 9, 2012 09:17 PM

                                                          that Ottolenghi recipe sounds dynamite!

                                                      2. re: L.Nightshade
                                                        gembellina May 9, 2012 03:08 PM

                                                        I think I might steal that orange salad from you, sounds wonderfully fresh and summery. What herbs did you use in the dressing?

                                                        1. re: gembellina
                                                          L.Nightshade May 9, 2012 03:23 PM

                                                          I used parsley and basil, as I had big bunches of both. The recipe also mentions tarragon. It's a great salad for so little labor. The olive-orange-avocado combination really works.

                                                        2. re: L.Nightshade
                                                          gingershelley May 9, 2012 07:09 PM

                                                          Well, Mam, you have gilded the lilly in ways I can hardly say! I too hate the LIMA bean, from bad memories of childhood, but that sounds so delish!

                                                          I am on your wavelength for the first salad - stay tuned for my post ofr WFD. But your 'others' sound tremendous. I think the sherry vinegar we both bought is kicking in this week!

                                                          1. re: gingershelley
                                                            nomadchowwoman May 9, 2012 08:57 PM

                                                            I'm sure (I know, I guess) I was a weird child, but I have always loved lima beans. The unusual (to me) preps you all have been writing about lately provide are making me salivate.

                                                            Several years ago, I shared an office with another lima lover. On Wednesdays, we always went out for lunch to a nearby family run dive b/c the special featured (big old) limas, stewed and served over rice. Our colleagues thought us nuts, the dish gross--but it was delicious.

                                                        3. ChristinaMason May 8, 2012 08:04 PM

                                                          Tonight I took inspiration from JungMann and made a vaguely Korean riff on Smitten Kitchen's napa cabbage salad with buttermilk dressing - http://smittenkitchen.com/2008/07/nap.... I added gochuchang, sesame oil, minced kimchee (+ juices), tamari, Maggi, and Sriracha to the dressing and swapped rice wine vinegar for the cider. To the basic napa and radish salad I added the contents of my crisper: strips of jicama, scallion cut on the bias, cucumber, avocado, and grape tomatoes. Skipped the celery because I forgot and the bowl was already plenty full.

                                                          We had that and half a ribeye each, which was marinated in tamari and fresh garlic before searing to medium rare. On the side, blanched and sauteed gai lan (Chinese broccoli) in a sauce of hoisin, oyster sauce, agave, and sesame oil, scattered with toasted b&w sesame seeds and ground toasted almonds before serving. The broccoli was the only miss of the meal, as I found the sauce way too salty (DH liked it though).

                                                          Dessert was leftover key lime-mango bars. I found them too sweet. My tastebuds are rebelling tonight!

                                                          Dessert part deux was a cocktail created at DH's request ("here's a challenge---incorporate a spice"): a margarita shaken with agave syrup, star anise, and a smidge of vanilla bean paste, served on the rocks with a salt-sugar-cinnamon-ground chipotle-grated nutmeg rim. It worked. Just what the dr. ordered.

                                                          6 Replies
                                                          1. re: ChristinaMason
                                                            L.Nightshade May 8, 2012 08:06 PM

                                                            What a great sounding dinner! Cool cocktail too.

                                                            1. re: L.Nightshade
                                                              ChristinaMason May 9, 2012 08:02 AM

                                                              thanks! the rim mixture was kind of addictive. (that just sounds wrong...)

                                                            2. re: ChristinaMason
                                                              linguafood May 9, 2012 09:19 AM


                                                              1. re: ChristinaMason
                                                                JungMann May 9, 2012 09:32 AM

                                                                Great dinner! I've been trying to make Western style buttermilk dressings with what I have leftover from last week, but they aren't nearly as good as the Asian influenced tweaks.

                                                                1. re: ChristinaMason
                                                                  nomadchowwoman May 9, 2012 04:12 PM

                                                                  That cocktail sounds really interesting, CM. I want one.

                                                                  1. re: nomadchowwoman
                                                                    ChristinaMason May 9, 2012 05:07 PM

                                                                    Try it! So good. Equal parts sugar and sea salt, more cinnamon than chipotle. Easy on the nutmeg.

                                                                2. gingershelley May 8, 2012 08:09 PM

                                                                  Well, for dinner tonight is going to be a grilled lamb chop, and some lovely local asparagus, and for starch, more of the first local corn. Nothing too exciting, but tasty - and easy. Lamb marinating now in some red wine, rosemary, garlic and dijon - and The CRACK! Aleppo pepper:)

                                                                  Thanks all for turning me on to this. It smells amazing, and tastes like nothing I have ever had before. Spicy, sweet, subtle, inviting. Not too hot.

                                                                  And, while that is setting up, made myself some Smelts in Escabeche! Had an appointment near one of our best wholesale/retail fish shops today, so took it on myself to slide into Mutual Fish.

                                                                  Bought some tiny fresh smelts that are in season this time of year, thinking a tartin toast or something sardine-ey... and got a lovely Channel Snapper fresh from the water with nice wet bulgy eyes. He is on ice until Frenchman comes home tomorrow. Grilled Snapper on the menu then:).

                                                                  Ended up cooking the smelts in a COTM way; con escabeshe; wine, vinegar, garlic, bay, etc.

                                                                  A couple pics of smelts, since they are so AWESOME! Can eat tomorrow if they seem ready, or can stay in the fridge for up to two weeks. I want to taste tho, and if they are great, going back for more. $2.99 a pound, and so easy to clean. Cat's put up a frantic meeeooow, during that, but they got to eat the guts:)

                                                                  I love spring!

                                                                  10 Replies
                                                                  1. re: gingershelley
                                                                    scubadoo97 May 8, 2012 08:15 PM

                                                                    Wow that looks AWESOME

                                                                    1. re: scubadoo97
                                                                      gingershelley May 8, 2012 08:37 PM

                                                                      Ahhwww, little fishes scubadoo!

                                                                    2. re: gingershelley
                                                                      onceadaylily May 9, 2012 07:45 AM

                                                                      I grew up eating smelt. Love them. They look delicious, gingershelley.

                                                                      1. re: gingershelley
                                                                        srr May 9, 2012 09:04 AM

                                                                        I've always wondered about cleaning smelts. We usually just fry them whole, but I would love to know what you do to clean them. They always seem to be available at my nearest fish market.

                                                                        1. re: srr
                                                                          gingershelley May 9, 2012 11:00 AM

                                                                          Easy, srr, just cut off their little tiny heads just behind the gills - they come off easily. Then turn it back down and belly up, and cut a slit from just before the tail up to the head end. Squouch out the guts, and rinse under cold water. Just be careful to clean the edges of the cut, and any blood you can get from down at the backbone. Removing the backbone is optional. The fresher they are, the easier it is. I just grasp it at the neck end, and pull, then cut it off at the tail end. Comes up easily, and now boneless.

                                                                          If I fry smelt, I only clean, but don't take bones out. Since I was making a cold tapas prep, better boneless for this use.

                                                                          Give it a try - super easy!

                                                                          1. re: gingershelley
                                                                            srr May 9, 2012 11:07 AM

                                                                            Thanks for the tip. I guess the bones in the body just come out with the backbone, or are small enough to eat, right? Can't wait to try this. Maybe for an appetizer tomorrow night.

                                                                            1. re: gingershelley
                                                                              LindaWhit May 9, 2012 01:33 PM

                                                                              "Squouching" - very audible and visual instructions. ;-)

                                                                              1. re: LindaWhit
                                                                                gingershelley May 9, 2012 07:13 PM

                                                                                Yes, the guts kind of "Sqouch" down to the end of the fish opening, trying to speak of the experience, not just the technical. Little fishes, with little purses of 'stuff' inside. Easy to clean, and the middles just move to the end, like they want to leave and have the fishy clean!

                                                                                Very pleasant, and , well, squouchy". Smile!

                                                                                1. re: gingershelley
                                                                                  nomadchowwoman May 9, 2012 08:50 PM

                                                                                  Great word that deserves entry into the "new words" category in Webster's (or whatever is the authority these days).

                                                                          2. re: gingershelley
                                                                            eight_inch_pestle May 14, 2012 11:31 AM

                                                                            Dag, gingershelley, I totally forgot that I desperately need to grab some PVC pipe or a refrigerator or, um, a nail from that Lowe's down the street from Mutual Fish. I guess I have no choice but to swing by the fishmonger on my way back from that totally essential trip to the hardware store this week.

                                                                            So, since it seems wasteful to not grab a healthy and sustainable protein while I'm in the neighborhood, could you maybe walk me through that beautiful dish a little more step-by-step? I promise to repay you with a long overdue duck crepe recipe in return, although I'll surely still be in your debt when you realize a pre-schooler with issues could make anything that comes out of my head.

                                                                          3. scubadoo97 May 8, 2012 08:11 PM

                                                                            Moved over from the old thread

                                                                            I still had a few ears of corn that needed to be used. And boy is it super sweet.

                                                                            I made a roasted corn, onion and snow pea medley ringed by some dry scallops seasoned with salt and pepper and cooked in butter till browned but still near raw. I held them icy cold until use.

                                                                            4 Replies
                                                                            1. re: scubadoo97
                                                                              gingershelley May 8, 2012 08:16 PM

                                                                              I am now, directly, scubadoo, heading to my grill to cook my super-sweet corn and my lamb chop. Kudos to your dinner. Love the scallop and corn medley; That is the only way to get the Frenchman to eat corn (animal feed in France, sigh, still?), but he eats it with scallops!

                                                                              Love it! Especially mostly a rare scallop:)

                                                                              1. re: scubadoo97
                                                                                L.Nightshade May 8, 2012 08:17 PM

                                                                                Beautiful! Mr. NS is looking over my shoulder and says "beautiful" too. Your scallops look perfect!

                                                                                1. re: scubadoo97
                                                                                  LindaWhit May 9, 2012 05:42 AM

                                                                                  Looking at this picture again this morning, I'm STILL hungry!

                                                                                  1. re: LindaWhit
                                                                                    scubadoo97 May 9, 2012 07:17 AM

                                                                                    Thanks again. This is another example of where simplicity wins out. Very few ingredients and very easy to put together. I'm a big believer in using what you have at hand and trying to make something tasty out of it. Picked up the scallops because they looked good and rooted around the fridge for inspiration. My big problem is trying to repeat a dish that wowed me when cooking is so off the cuff. But keeps it fun. I have to go back and find CH posts to remember what I did :)

                                                                                2. auburnselkie May 8, 2012 08:19 PM

                                                                                  It was two o'clock and I realized I'd given no thought to dinner, so I made hearth bread (much faster than my regular country loaf recipe), and put together open faced sandwiches with leftover roast chicken, sliced tomato, a little shredded cheddar and pickled jalepenos. Run under the broiler until the cheese melted, then topped with salsa verde and just a bit of crema. Really I just stuck my head in the fridge and started grabbing at things. But these were great and I'll have to make them again.

                                                                                  1. m
                                                                                    MAH May 8, 2012 08:36 PM

                                                                                    tonight i got home super late, but managed to throw together some steaks seared in a super screaming hot Le Creuset skillet, topped with black truffle butter; pre-prepared polenta cut into rounds broiled with olive oil & shaved parm and roasted asparagus.

                                                                                    not terrible for 20 mins from in the door til on the table. quicker than takeout.

                                                                                    2 Replies
                                                                                    1. re: MAH
                                                                                      LindaWhit May 9, 2012 05:43 AM

                                                                                      Lord - both you and auburnselkie did VERY nicely for a quick throw-together dinner last night!

                                                                                      1. re: LindaWhit
                                                                                        MAH May 9, 2012 09:37 PM

                                                                                        Thanks, LW. Your posts are always inspirational to me as i'm banking ideas.

                                                                                        Tonight I thought we were going out to dinner but the sitter fell through, so had to scramble and improvise. As I was starting the toddler's bedtime routine, I also started some impromptu pork vindaloo with some new Penzey's Vindaloo seasoning with the pork loin chops I had in the fridge, and started the rice cooker. With about 10-15 mins of hands on prep, browning the onions, spice paste, etc., the rest was hands free for about 30 mins or so, allowing me to finish reading bedtime stories, etc. It was a very nontraditional vindaloo in that I had no white potatoes. I added in some frozen spinach at the end of the simmer. Inauthentic, but tasty.

                                                                                    2. Berheenia May 9, 2012 04:02 AM

                                                                                      Finally did some cooking for us- it has been cooking for others and deli for us for several days, Made Bell and Evans chicken breasts dredged in spicy flour, zippy beaten egg and mustard panko pan fried with a splash of white wine and some broth at the end to deglaze the pan. TJ's has a rice orzo pilaf mix that we love- hard not to love anything that starts by sauteing in 2 tablespoons of butter. There are leftovers. Broocoli crowns were the veg. Tonight is a late night so it looks like a pasta something....

                                                                                      1. s
                                                                                        suburban_mom May 9, 2012 06:10 AM

                                                                                        Monday night I made chicken meatballs with pepperonata, garlic noodles and sautéed green beans. My DH LOVED the meatballs and the rest of the family liked them too. Only DH and I liked the pepperonata. Garlic noodles are always a hit.

                                                                                        Last night, we ate in shifts because of kid activities. I made Chicken Tortilla Soup in the crockpot and kept it on warm. It is a really easy soup and tasty. It only got into the mid 50s yesterday so soup was a great choice. I enjoyed it after sitting outside for a fast pitch double header.

                                                                                        Tonight is Chile Relleno Casserole and a clementine/jicama salad with lime vinaigrette. I figure any kid who turns their nose up at tonight's meal can eat leftovers from the past 2 nights.

                                                                                        4 Replies
                                                                                        1. re: suburban_mom
                                                                                          scubadoo97 May 9, 2012 07:19 AM

                                                                                          Love tortilla soup. Best way to recycle chicken in my house.

                                                                                          Early in the day and I'm jonsing for some Mexican. Thanks SM

                                                                                          1. re: suburban_mom
                                                                                            ChristinaMason May 9, 2012 08:03 AM

                                                                                            I have some cooked chicken breasts (seasoned for tacos) that need repurposing. Can you tell us more about your tortilla soup?

                                                                                            1. re: ChristinaMason
                                                                                              suburban_mom May 9, 2012 01:24 PM

                                                                                              It really is a "dump" recipe. 2 cans Rotel tomatoes (I like original). 1 can black beans - drained and rinsed. 1 can kidney beans - drained and rinsed. 1 can corn. 4 cups chicken stock. 2 cups water. A packet of taco seasoning (I used 4T Penzeys bold taco seasoning). One chopped onions. Cilantro (I toss in about half a bunch whole). A pound of chicken breasts (raw).

                                                                                              Put everything in the crockpot and stir. I cooked on high for 6 hours, pulled out the chicken breasts, shredded them and tossed them back into the soup.

                                                                                              Served it with tortilla chips, shredded cheese and sour cream.

                                                                                              1. re: suburban_mom
                                                                                                ChristinaMason May 9, 2012 05:07 PM


                                                                                          2. Klary May 9, 2012 08:07 AM

                                                                                            Thanks to the thread on cottage cheese I now have an intense craving for a thin and creamy tomato soup with a huge scoop of ... cottage cheese. I'm actually sitting at my desk itching to go to the grocery store for a tin of tomatoes and a tub of cc.

                                                                                            I'm thinking a romaine salad with garlic croutons on the side. Dinner will have to fast, simple and slurpable tonight because I want to be able to retire to the sofa as soon as possible...

                                                                                            1 Reply
                                                                                            1. re: Klary
                                                                                              mamachef May 14, 2012 02:27 AM

                                                                                              First time I've EVER seen anyone else reference tomato soup with cottage cheese. That's how I eat it, courtesy of Grandma, but I've never seen anyone else having had it that way except of course my two cousins she also fed it too, and my kids. Huh, I thought we were the ONLY ones who'd ever done that. I still do. Best. Thing. Ever.

                                                                                            2. linguafood May 9, 2012 09:23 AM

                                                                                              Tonight will likely be our last evening where it's just the two of us, as the rest of the week is already booked: hanging out with friends and saying our good-byes for the summer...

                                                                                              I'm thinking of marinating the hangar steak/s (almost 1.5 lbs, so a bit much for two) we got currently in the freezer, and throwing them on the grill later with some sweet corn -- I've seen it at Wegmans but kept thinking it's too early in the year.... but then all you laddies here have made corn already, and I won't get my hands on any till August.

                                                                                              Likely a simple salad on the side, if needed.

                                                                                              4 Replies
                                                                                              1. re: linguafood
                                                                                                gingershelley May 9, 2012 11:03 AM

                                                                                                Sounds good linguafood; hangar steak, corn and salad sounds like a very American send off two-some meal before you have to ready for the bon-voyage:)

                                                                                                Europeans just don't get our American love of corn on the cob.... sigh.

                                                                                                1. re: gingershelley
                                                                                                  linguafood May 9, 2012 12:03 PM

                                                                                                  That's because their corn sucks. No, seriously. You wouldn't want to take a closer look at any corn on the cob that's available in German supermarkets. Ick.

                                                                                                  I'm now thinking tomato-corn-salad, tho I'm also considering yam nuah (Thai beef salad).

                                                                                                  We'll see what Mr. Wegmans suggests :-)

                                                                                                  1. re: linguafood
                                                                                                    LindaWhit May 9, 2012 01:34 PM

                                                                                                    :::::Veruca Salt foot stomp::::::

                                                                                                    Daddy! *I* want a Wegmans near my house, and I want it NOW!

                                                                                                    1. re: LindaWhit
                                                                                                      suburban_mom May 9, 2012 05:40 PM


                                                                                                      My dad worked in Rochester, NY when I was in college and I was AMAZED with Wegmans. It was like no other grocery store I had ever seen.

                                                                                              2. eight_inch_pestle May 9, 2012 01:54 PM

                                                                                                Had some overwintering purple osaka mustard greens that were getting leggy and needed to clear the way for spring plantings. Made a big bowl of fettuccine with wilted greens, bacon, Parmesan, garlic, lemon zest, and plenty of crushed red pepper, simmered with a bit of pasta water for sauce. Found it's nice to save a few of the smallest, prettiest leaves to serve whole on top (with some extra shaved Parm), as the greens lose so much of that peppery bite even when just wilted.

                                                                                                7 Replies
                                                                                                1. re: eight_inch_pestle
                                                                                                  LindaWhit May 9, 2012 01:58 PM

                                                                                                  OMG, at first look, I thought that was a planter box in the thumbnail pic. Then when I clicked the picture, I saw ALL THOSE GREENS! That'salotta greens. :-)

                                                                                                  1. re: LindaWhit
                                                                                                    mariacarmen May 9, 2012 09:56 PM

                                                                                                    hah, me too, LindaW!

                                                                                                    that dish sounds wonderful, EIP.

                                                                                                  2. re: eight_inch_pestle
                                                                                                    L.Nightshade May 9, 2012 02:12 PM

                                                                                                    Ha! I thought it was a planter box too! The dish sounds lovely.

                                                                                                    1. re: eight_inch_pestle
                                                                                                      nomadchowwoman May 9, 2012 04:17 PM

                                                                                                      That sounds really good.

                                                                                                      1. re: eight_inch_pestle
                                                                                                        ChristinaMason May 9, 2012 05:08 PM

                                                                                                        ooh la la!

                                                                                                        1. re: eight_inch_pestle
                                                                                                          gingershelley May 9, 2012 07:17 PM

                                                                                                          LOTSA GREENS!

                                                                                                          1. re: eight_inch_pestle
                                                                                                            onceadaylily May 9, 2012 07:53 PM

                                                                                                            That is just a beautiful sounding dish, eip. And an impressive basin of greens, I must say.

                                                                                                          2. steve h. May 9, 2012 03:37 PM

                                                                                                            Leftovers on the menu this evening.
                                                                                                            There's half of a ribeye, a fresh salad and a baked potato. Some raspberry cake, whipped cream optional, to end the meal. House red to wash things down.

                                                                                                            1. scubadoo97 May 9, 2012 03:51 PM

                                                                                                              Tonight I'm having baby back ribs which are in the smoker at the moment. Will do a vinegar based cabbage slaw as a side

                                                                                                              3 Replies
                                                                                                              1. re: scubadoo97
                                                                                                                suburban_mom May 9, 2012 05:42 PM

                                                                                                                Tell me more about smoking your ribs. We got a Kamado grill (think big green egg but not as costly) about a month ago and I want to smoke ribs but I'm scared.

                                                                                                                1. re: suburban_mom
                                                                                                                  scubadoo97 May 9, 2012 05:56 PM

                                                                                                                  SM, you can get a lot of insight from this website


                                                                                                                  Baby backs can be cooked many ways. Low and slow or hot and fast, think Memphis Rendezvous.

                                                                                                                  I set my smoker (it's electric) to 250 and applied rub to the ribs then smoked them for 2.5 hours, foiled for 1 hour then back in the smoker uncovered for 1hr until a toothpick went in the meat without resistance and there was a little pull back of meat from the bone. The ribs were thick so they didn't pass the bend test, ( grasp your rack with tongs and let it bend. If the meat starts to break it's done), but I knew they were done.

                                                                                                                  I've done spares both hot and fast uncovered for 3 hrs and low and slow in the 3-1-1 method. 3 hrs uncovered, 1 hr foiled and 1 hour uncovered. They come out good just about anyway you do them as long as they are not undercooked or overcooked. You don't really want fall off the bone but there should be some resistance as you bite the meat off the bone.

                                                                                                                  Have no fear SM. It's only food. ;-)

                                                                                                                  1. re: scubadoo97
                                                                                                                    suburban_mom May 9, 2012 06:08 PM


                                                                                                                    You say it is just food but I don't want to disappoint my family (said in my most martered mother voice).

                                                                                                              2. LindaWhit May 9, 2012 03:55 PM

                                                                                                                Ugh. Long, frustrating and upsetting day at work. I'm so glad that I have a 4-day weekend. So the glass of wine has been poured, and a chicken leg quarter has been rubbed with olive oil, some Vervacious Tunisian Zataar Roasting Rub (http://shop.vervacious.com/Tunisian-Z... ), augmented with additional ground sumac and a healthy pinch of salt. It's roasting in a hot oven until the skin is all crispy.

                                                                                                                Sides will be rice pilaf and steamed broccoli. And probably another glass of wine. :-/

                                                                                                                15 Replies
                                                                                                                1. re: LindaWhit
                                                                                                                  L.Nightshade May 9, 2012 04:03 PM

                                                                                                                  I hate those workdays that bleed into one's after work mood. Enjoy your great sounding dinner, your wine, and your four day weekend.
                                                                                                                  Wow, I'd buy that rub just for the cool jar it comes in!

                                                                                                                  1. re: L.Nightshade
                                                                                                                    LindaWhit May 9, 2012 04:41 PM

                                                                                                                    LOL! That's partly why I bought it, Linda! It was at a website someone had posted on the GT board about a year or so ago about a gourmet store in VA going out of business, and I got it (along with a few other goodies) for a decent price.

                                                                                                                  2. re: LindaWhit
                                                                                                                    nomadchowwoman May 9, 2012 04:22 PM

                                                                                                                    Hope you're feeling better by now, LW. Wine heals all wounds. And if you're weekend starts tomorrow, an extra dose is in order.
                                                                                                                    That rub looks nice.

                                                                                                                    1. re: nomadchowwoman
                                                                                                                      LindaWhit May 9, 2012 05:01 PM

                                                                                                                      It is a good mix. I had forgotten about it, and had to go into my piesafe pantry a few days ago and saw it. Pulled it out knowing I'd want to use it soon. Tonight was a good night to do so.

                                                                                                                    2. re: LindaWhit
                                                                                                                      scubadoo97 May 9, 2012 04:35 PM

                                                                                                                      Chicken and zataar works really well. Feel better Linda. Looks like you got the unwinding part down

                                                                                                                      1. re: scubadoo97
                                                                                                                        LindaWhit May 9, 2012 04:59 PM

                                                                                                                        The unwinding is working. Forgot to add - Survivor and then Bravo's new "Around the World in 80 Plates" on the tube tonight. Silly, fun, non-businessy easy-to-watch type of shows will also help. :-)

                                                                                                                        1. re: LindaWhit
                                                                                                                          mariacarmen May 9, 2012 10:00 PM

                                                                                                                          OHMYGOD, you just saved me, LW! i read this just now, having totally forgotten about 80 plates, and switched over at 9:58 p.m.! Thank you, Thank you!!!

                                                                                                                          1. re: mariacarmen
                                                                                                                            LindaWhit May 10, 2012 05:37 AM

                                                                                                                            LOL! Interested to hear what you think about it, mc - there's a link here that was split off from TC last year: http://chowhound.chow.com/topics/838746

                                                                                                                            1. re: LindaWhit
                                                                                                                              mariacarmen May 10, 2012 08:02 AM

                                                                                                                              thanks for the link. totally disappointed in the show, but glad i caught it because now i know to avoid it.

                                                                                                                              1. re: mariacarmen
                                                                                                                                scubadoo97 May 10, 2012 09:38 AM

                                                                                                                                You and me both. Didn't make it through the first 10 min. Reminded me of the show on FN with Aaron Sanchez where two teams had to run around a city doing stupid challenges. The game show attitude is getting very old. I long for something like Great Chefs. Them days are long gone.

                                                                                                                                1. re: mariacarmen
                                                                                                                                  LindaWhit May 10, 2012 04:19 PM

                                                                                                                                  Well, I'm going to give it another shot for another episode or two.

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    mariacarmen May 10, 2012 04:23 PM

                                                                                                                                    you are a trooper!

                                                                                                                        2. re: LindaWhit
                                                                                                                          gingershelley May 9, 2012 07:18 PM

                                                                                                                          Sounds great, and you DESERVE your second glass of wine, LW!

                                                                                                                          1. re: LindaWhit
                                                                                                                            mariacarmen May 9, 2012 09:58 PM

                                                                                                                            hope it's all a distant memory by now, LW, and that the crispy chicken skin was as soothing as that wine. and remember, tomorrow's already thursday!

                                                                                                                            1. re: mariacarmen
                                                                                                                              LindaWhit May 10, 2012 05:38 AM

                                                                                                                              Crispy chicken skin is one of the gifts from heaven. :-)

                                                                                                                          2. ChristinaMason May 9, 2012 05:11 PM

                                                                                                                            I'm on my own, worked late (telecommuting), so it's strictly easy, embarrassing stuff for dinner:

                                                                                                                            a 1/4 onion and a diced zuke are sauteed in butter. in goes milk, water, garlic powder, and a packet of Lipton Noodle Sides---cheesy broccoli (love the gemelli). just before serving, a can of drained tuna is added. inhale.



                                                                                                                            4 Replies
                                                                                                                            1. re: ChristinaMason
                                                                                                                              suburban_mom May 9, 2012 05:51 PM

                                                                                                                              This equals my (no husband, no kids) meal of sliced Hillshire Farms kielbasa sautéd with Ore-Ida potatoes O'Brien. Some times a girl had to do what a girl has to do.

                                                                                                                              To me, my meal is my ultimate comfort food and I cooked it regularly in college when I was poor and cooking for just me.

                                                                                                                              1. re: suburban_mom
                                                                                                                                ChristinaMason May 9, 2012 07:20 PM

                                                                                                                                Yours is pretty gourmet in comparison!

                                                                                                                                1. re: ChristinaMason
                                                                                                                                  rabaja May 9, 2012 07:22 PM

                                                                                                                                  Both if these are totally calling to me, in a wonderful, on the sofa in soft pants kind of way.

                                                                                                                              2. re: ChristinaMason
                                                                                                                                onceadaylily May 9, 2012 08:00 PM

                                                                                                                                Ha, don't you whimper. With an eight and a half hour turnaround between clocking out and clocking back in, I'm about to whip up a bowl of mac and cheese. Blue box. I'm going to drizzle with hot sauce, but that's about it. At least you sauteed some stuff.

                                                                                                                              3. mariacarmen May 9, 2012 05:16 PM

                                                                                                                                so much catching up to do on all your wonderful meals! daunting....

                                                                                                                                i was out last night pretending it was 1985 (at a concert of old punkers, X) and had TACO BELL for dinner. Yep, you heard it right. Shit tasted good, i'm not gonna lie to you. Of course, in the past that would have been taco bell at 3:00 a.m. I am only glad to report that i was NOT the oldest one at the show. for once.

                                                                                                                                tonight i AM having my lamb stew tonight, BF be damned! i told him he can have some or he can eat something else, but Lamb Stew for me it shall be. I think he's going to go with hot italian sausages. pearls before swine, i tell ya. Will stop on the way home for zucchini to make the "pasta". maybe some other spring-y veggies. must counteract the Taco Bell indulgence.

                                                                                                                                11 Replies
                                                                                                                                1. re: mariacarmen
                                                                                                                                  suburban_mom May 9, 2012 05:53 PM

                                                                                                                                  Jealous that you saw X. I've heard some of their recent stuff and they still sound good.

                                                                                                                                  1. re: suburban_mom
                                                                                                                                    mariacarmen May 9, 2012 10:11 PM

                                                                                                                                    yep - to me they still sound totally fresh and relevant!

                                                                                                                                  2. re: mariacarmen
                                                                                                                                    onceadaylily May 9, 2012 08:02 PM

                                                                                                                                    I am so proud of you right now. From Taco Bell to lamb. That's my kind of woman.

                                                                                                                                    1. re: onceadaylily
                                                                                                                                      mariacarmen May 9, 2012 10:12 PM

                                                                                                                                      haha! thanks lily!

                                                                                                                                    2. re: mariacarmen
                                                                                                                                      gingershelley May 10, 2012 09:41 AM

                                                                                                                                      Yo quiero Taco Bell! Well, about once a year that is. Sometimes, crap food RULES!

                                                                                                                                      And the lamb stew to turn you right back into a chowhound. Good call MC!

                                                                                                                                      1. re: mariacarmen
                                                                                                                                        weezieduzzit May 10, 2012 01:05 PM

                                                                                                                                        Good memories... X was my very first show (1983, I still have the ticket stub.)

                                                                                                                                        I'm going to ignore the Taco Hell part..... love the lamb stew on zucchini idea.

                                                                                                                                        1. re: weezieduzzit
                                                                                                                                          mariacarmen May 10, 2012 04:18 PM

                                                                                                                                          wow - you still have the stub - i love that!

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            LindaWhit May 10, 2012 05:14 PM

                                                                                                                                            I started keeping ticket stubs around 1974-1976. I've got all the plays/musicals I saw on Broadway, lots and lots of concerts. I had a ticket to see Jonathan Edwards @ the Bottom Line back in the late 1970s.

                                                                                                                                            I brought that ticket stub to a show my sister bought tix to an acoustic show of his in Easton, MA, in the mid-1990s, and when I brought it up during the break in the show for him to sign, he was *FLOORED*. And loved it. :-)

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              mariacarmen May 11, 2012 07:38 AM

                                                                                                                                              i had a ton of tix i saved too, but did The Big Purge when I left the country for 9 months in '05.

                                                                                                                                        2. re: mariacarmen
                                                                                                                                          megjp May 10, 2012 07:04 PM

                                                                                                                                          Your old punker story reminds me of the time I saw Wire -- I'm too young to have been a fan back in the day, but had been finding I was the oldster at many shows. Wow, at 26, I thought, but then these old punkers and their fans made me feel 2000x better :)

                                                                                                                                          1. re: megjp
                                                                                                                                            mariacarmen May 11, 2012 07:38 AM


                                                                                                                                        3. gingershelley May 9, 2012 07:27 PM

                                                                                                                                          So, working on a Channel Snapper I got yesterday at the great Mutual Fish in Rainer Valley in SEA; had an apt. nearby, so took the opportunity to shop there.

                                                                                                                                          Did the tiny smelt that are marinating in the fridge now for a couple days on. Other purchase, was a fresh, head on, eyes a-poppin' Channel Snapper. Kept on ice overnight in anticipation that the Frenchman was coming in tonight...

                                                                                                                                          So trimmed, and mostly deboned, it awaits herbs (oregano, chives, sage), then a short bath in olive oil, lemon, S&P, and simple grilling on the outdoor grill. Wanted to do COTM, but this is so deeply mediteranean, I don't need a recipe. Grilled fish with great supporting actors. 'nuf said.

                                                                                                                                          Accompaniements, will be an avocado, tomato, orage and olive salad,with a sherry viniegrette. And cold steamed potatoes with nothing other than the ability to absorb flavors from the fish and salad.

                                                                                                                                          A really fresh fish, what a gift...

                                                                                                                                          2 Replies
                                                                                                                                          1. re: gingershelley
                                                                                                                                            bjosiah May 9, 2012 08:23 PM

                                                                                                                                            Teriaky chicken stirfry with red bell pepper and onnion. The only thing that could imrpove this is if I wouldn't have bought cheap rice...

                                                                                                                                            1. re: gingershelley
                                                                                                                                              nomadchowwoman May 9, 2012 09:03 PM

                                                                                                                                              That sounds really, really lovely.

                                                                                                                                            2. mariacarmen May 9, 2012 08:37 PM

                                                                                                                                              lamb neck ragout over zucchini noodles hit the spot. peeled the zukes down, skins and all, threw the "noodles" into boiling salted water for 2 mins. Heated the lamb and added dill. Served the lamby goodness over the noodles with a little grated asiago. Lamb necks are my new best friend. was a perfect non-carb meal, until....

                                                                                                                                              The BF made a hot italian sausage salad, with his baked fries on the side, damn him. i had to have some. right?

                                                                                                                                              10 Replies
                                                                                                                                              1. re: mariacarmen
                                                                                                                                                nomadchowwoman May 9, 2012 09:04 PM

                                                                                                                                                You wouldn't want to insult him, mc. It was the right call.

                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                  mariacarmen May 9, 2012 09:19 PM

                                                                                                                                                  hah, thanks NCW!

                                                                                                                                                  why did that pic come out on its side?? hate that.

                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    nomadchowwoman May 9, 2012 09:24 PM

                                                                                                                                                    The finer points of uploading photos is a mystery to me, but from any angle that looks pretty fantastic! I am always in awe of the zucchini noodles--so cool.

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      mariacarmen May 9, 2012 10:14 PM

                                                                                                                                                      thanks NCW! i was just telling the BF tonight that i could almost never need real pasta again... almost.

                                                                                                                                                2. re: mariacarmen
                                                                                                                                                  L.Nightshade May 9, 2012 09:05 PM

                                                                                                                                                  Hard to believe he passed this by. It looks wonderful. I love the way you've plated it.

                                                                                                                                                  Mr. NS made sausages tonight also, but we both indulged. Alongside we had grilled peppers and onions and a big portobello. Some more of that grilled corn on the cob, this time with basil, parm, and chile flakes.

                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                    mariacarmen May 9, 2012 09:20 PM

                                                                                                                                                    thanks LN! all this talk lately of fresh corn... better get me some.

                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                    LindaWhit May 10, 2012 05:40 AM

                                                                                                                                                    That is a stunningly GORGEOUS dish, mc!

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      scubadoo97 May 10, 2012 06:48 AM

                                                                                                                                                      Agreed that is a beautiful dish.

                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                      gingershelley May 10, 2012 09:43 AM

                                                                                                                                                      Looks awesome... have to make those zuchinni noodles, very inviting dish!

                                                                                                                                                      I would have eaten the fries too. How can you resist?

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        GretchenS May 10, 2012 10:42 AM

                                                                                                                                                        mc, that looks gorgeous and delicious and OF COURSE you had to have some fries, there clearly was no other option...

                                                                                                                                                      2. nomadchowwoman May 9, 2012 09:19 PM

                                                                                                                                                        Moving along on the low-carb plan. Much to my surprise, DH says he doesn't mind it as long as I don't starve him.

                                                                                                                                                        Damn, I miss the bread.

                                                                                                                                                        Last night, we had pork chops braised with tomatoes, cream, mushrooms, and porcini broth (a Marcella Hazan recipe--absolutely delicious, even w/mediocre supermarket chops), balsamic glazed brussels sprouts, wild rice, and tomato slices topped w/bacon and blue cheese.

                                                                                                                                                        Tonight, it was grilled halibut accompanied by a mishmash of things excavated from the fridge--stuffed mushrooms, brussels sprouts w/sriracha-sherry vinaigrette, butter-braise endives topped w/anchovy breadcrumbs, a "BLT salad" with blue cheese dressing.

                                                                                                                                                        4 Replies
                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                          mariacarmen May 9, 2012 10:15 PM

                                                                                                                                                          those chops sound luscious.

                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                            LindaWhit May 10, 2012 05:41 AM

                                                                                                                                                            ::::::nodding vigorously in agreement::::: My tummy just growled looking at the pic. :-)

                                                                                                                                                          2. re: nomadchowwoman
                                                                                                                                                            JungMann May 10, 2012 06:19 AM

                                                                                                                                                            These sound like really excellently done low carb meals full of flavors and textures. Bacon and eggs gets monotonous after a while because protein is invariably mush when you get right down to it. But setting off flavor bombs of anchovy breadcrumbs and teasing your tongue with crunchy salads is a sure fire way to keep your palate entertained even on a restricted diet.

                                                                                                                                                            1. re: JungMann
                                                                                                                                                              nomadchowwoman May 10, 2012 09:27 AM

                                                                                                                                                              Well I'm taking to heart (perhaps too much!) the idea that I don't have to worry so much about cream and butter. I love veggies, but I always want them drizzled with, if not cloaked in, something w/fat/butter/oil.

                                                                                                                                                          3. linguafood May 10, 2012 08:45 AM

                                                                                                                                                            Dinner was fab. I marinated the steaks in a mix of rwv, Worcestershire, maggi & soy sauce, some garlic powder, crushed rosemary & cayenne pepper. We still have about a 3rd of the meat left as they were massive.

                                                                                                                                                            Side was a 3-tomato salad with feta, parsley & scallions, and a first: bacon fat-roasted cauli with an Asian vinaigrette (fish sauce, lime juice, parsley, capers, roasted garlic, oo). Really nice dressing that packs a great flavor punch and would easily work with other veggies. Can't remember where I saw it, but it was def on the HC board.

                                                                                                                                                            9 Replies
                                                                                                                                                            1. re: linguafood
                                                                                                                                                              nomadchowwoman May 10, 2012 09:29 AM

                                                                                                                                                              Dinner *looks* fab. The sressing sounds great; I'll be copying that one. Nice tomatoes too.

                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                linguafood May 10, 2012 09:35 AM

                                                                                                                                                                The dressing is *intense*, but really nice. I could see it served over beans, or broc, or other veggies that taste mostly green and need a kick (plus it's got the oil you need for drizzle '-))


                                                                                                                                                                FWIW - I cut the cauli into florets instead of quarters, and tossed them in the bacon fat. More brown stuff that way :-)

                                                                                                                                                                1. re: linguafood
                                                                                                                                                                  gingershelley May 10, 2012 12:19 PM

                                                                                                                                                                  Lingua, I can't locate the dressing from the link, can you clarify? Not sure how to search for it from my pepperplate account.

                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                    linguafood May 10, 2012 12:36 PM

                                                                                                                                                                    I wasn't sure whether it would work, either. Sharing on pepperplate doesn't seem to work so well (yet).

                                                                                                                                                                    This is the working link from one of the cauli threads on HC:


                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                      gingershelley May 11, 2012 10:14 AM

                                                                                                                                                                      Lingua, thanks for the link to the cauliflower and dressing. That looks divine!

                                                                                                                                                                      I copied it into my pepperplate, and will make some evening soon. It seems like it would be good at room temp, and thought of as a salad. May try it on the Frenchman, sans chilies for him 9his loss). I will tell him it is some new dish from one of the Paris Bistronomic resto's, and make him eat it:) heehee.

                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                        linguafood May 11, 2012 10:27 AM

                                                                                                                                                                        It packs quite the salt punch (thus the headline, me thinks) -- capers & fish sauce will do that for ya, but the lime helps and it works really well with bland-ish veggies, I think. Broc, maybe. Not saying cauli is bland, especially when roasted. Then it's like crack cocaine and doesn't even really need sauce :-)

                                                                                                                                                              2. re: linguafood
                                                                                                                                                                mariacarmen May 10, 2012 09:32 AM

                                                                                                                                                                lingua that cauli looks amazing - bacon fat roasted! i love the browness of it.

                                                                                                                                                                what is rvv?

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  linguafood May 10, 2012 09:42 AM

                                                                                                                                                                  sorry, that should be rwv = red wine vinegar. just a splash, tho, not a sploosh :-D

                                                                                                                                                                2. re: linguafood
                                                                                                                                                                  scubadoo97 May 10, 2012 09:38 AM

                                                                                                                                                                  Sounds yummy

                                                                                                                                                                3. BananaBirkLarsen May 10, 2012 08:58 AM

                                                                                                                                                                  Old school-ish tacos last night. Ground beef with onions, garlic, cumin and pasilla chili powder, chopped lettuce and tomatoes, some guacamole, a bit of sour cream, salsa and Edam cheese ('cause it was in the fridge...), all tucked into folded, pan-fried corn tortillas. Cheap beer on the side. It really hit the spot. I love how the tortillas get crunchy, while keeping a bit of chew.

                                                                                                                                                                  While I was at the store getting stuff for the tacos last night, I was very excited to find some discounted lamb shoulder chops. They've been marinading in lemon-red wine vinegar-mint-garlic-olive oil all night and I'm going to cook them up for tonight. Sides will be grilled asparagus and corn on the cob.

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: BananaBirkLarsen
                                                                                                                                                                    mariacarmen May 10, 2012 09:33 AM

                                                                                                                                                                    i LOVE those kind of taco shells too - that crunch/chew combo is so great. your tacos are very nostalgia inducing.....

                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      BananaBirkLarsen May 10, 2012 01:58 PM

                                                                                                                                                                      It's wonderful, isn't it? My boyfriend introduced me to this way of doing tortillas. Maybe it's a California thing.

                                                                                                                                                                    2. re: BananaBirkLarsen
                                                                                                                                                                      nomadchowwoman May 10, 2012 09:36 AM

                                                                                                                                                                      maricarmen's post about Taco Bell and now yours about a good homemade one remind me how much I love the good ole crunchy taco. My mom served these for dinner fairly often (from the taco "kit"), and we loved them. There used to be a Taco Bell in the food court at work and occasionally I would succumb to its lure at lunchtime and get one soft taco and one crunchy one for old time's sake.

                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                        BananaBirkLarsen May 10, 2012 01:53 PM

                                                                                                                                                                        I totally missed mc's post the first time round. Looks like lamb is a natural follower for oldschool tacos.

                                                                                                                                                                        And yeah, I live two blocks from a Taco Bell and every once in a while when I'm both too lazy to cook and too poor to get Chinese take-out from across the street, I'll find myself walking those two blocks...

                                                                                                                                                                      2. re: BananaBirkLarsen
                                                                                                                                                                        gingershelley May 10, 2012 09:46 AM

                                                                                                                                                                        Love old-school homemade tacos. My mom served them about once a week growning up, and I love pan fried corn tortillas. Can't go wrong there:)

                                                                                                                                                                      3. bonobo May 10, 2012 09:56 AM

                                                                                                                                                                        I've had a sandwich themed day today just for fun, but I'm super full now from the stodgy fillings! For tea I've had a peanut butter, banana, apple and Nutella (not quite that brand though) sandwich toasted under the grill. I had little tubs of yoghurt and honey for dipping.

                                                                                                                                                                        Early this after noon I had another grilled sandwich of boiled egg, tuna, cheese and mustard with mayo and mango chutney on the side for dipping.

                                                                                                                                                                        Oh lordy my stomach feels like it's carrying bricks, I don't usually eat that much.

                                                                                                                                                                        1. GretchenS May 10, 2012 11:08 AM

                                                                                                                                                                          Last night I made a huge salad -- romaine heart, radish, red cabbage, celery, lots of avocado -- with a dressing someone mentioned on a recent salad thread: Realtor's Buttermilk Garlic Dressing (you can Google it). That dressing is FANTASTIC! I *think* that after years of looking I have finally found my perfect buttermilk dressing. But I will probably have to make a BL(A)T salad tonight with it to be really sure.... Supermarkets around here had a Cinco de Mayo special on avocados so I have several perfectly ripe ones to use up. Which actually feels like money in the bank. ;)

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                            auburnselkie May 10, 2012 11:38 AM

                                                                                                                                                                            I will have to look that up and try it. I appreciate all kinds of dressings but when you get right down to it buttermilk will always be my favorite <hangs head in shame>. At least I won't be buying it!

                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                              nomadchowwoman May 10, 2012 12:59 PM

                                                                                                                                                                              I have buttermilk. I must look up this dressing--love its name.

                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                JungMann May 10, 2012 01:41 PM

                                                                                                                                                                                Just looked up realtor's dressing and it looks like I have all the ingredients so this is dinner tonight on top of escarole and tomatoes. Can't wait!

                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                  GretchenS May 10, 2012 05:31 PM

                                                                                                                                                                                  OK, it's official: that Realtor's Garlic Buttermilk Dressing really is all that, perfect on my BLAT salad just now. My only change will be to temper the garlic a few minutes in the cider vinegar before mixing the next batch, as my current garlic is powerful stuff. This could be the start of an addiction, I'm telling you.....

                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                    linguafood May 11, 2012 09:04 AM

                                                                                                                                                                                    I saved that one on pepperplate for later use, too. Loves me a good buttermilk dressing, especially for a BLT salad (BLAT even better!!!).

                                                                                                                                                                                    Usually, for a BLT salad, I just mix mayo, white wine vinegar, s&p....

                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                      GretchenS May 11, 2012 11:06 AM

                                                                                                                                                                                      I think you will like this...

                                                                                                                                                                                2. auburnselkie May 10, 2012 11:37 AM

                                                                                                                                                                                  Roast beef po' boys! I made the roast yesterday and the bread today, so all I have left is the gravy and the fixins. I was also planning on making some cupcakes for dessert (we're having family over and my two nieces love them) but the bathroom is being torn out and right now I haven't any water! We'll see; I'm stubborn. If I can make them they will be pretzel bottomed chocolate cupcakes with peanut butter filling and ganache on top. Fingers crossed!

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: auburnselkie
                                                                                                                                                                                    nomadchowwoman May 10, 2012 12:55 PM

                                                                                                                                                                                    I'm not even crazy about PB, but those cupcakes sound very good.

                                                                                                                                                                                  2. Chocolatechipkt May 10, 2012 03:18 PM

                                                                                                                                                                                    Antipasto pasta (or using up what's in the fridge): Tortellini baked with mozzarella, salami, roasted red peppers, and artichoke hearts, in a tomato sauce.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: Chocolatechipkt
                                                                                                                                                                                      auburnselkie May 10, 2012 03:55 PM

                                                                                                                                                                                      I wish I had all that in my fridge! Sounds delicious.

                                                                                                                                                                                    2. steve h. May 10, 2012 04:14 PM

                                                                                                                                                                                      Last of the Zuni chicken, last of the bread salad. Fresh asparagus on the side. A California red to wash things down. We'll probably eat at the kitchen counter, engage in a bit of character assassination (folk we know, federal agencies). NCIS reruns and some Brit car shows will provide background noise.

                                                                                                                                                                                      1. LindaWhit May 10, 2012 05:08 PM

                                                                                                                                                                                        Thanks to that gorgeous pic of scallops that scubadoo posted yesterday, it was WFD tonight. I made caramelized scalloped in a mango sauce. My caramelization didn't come out near as nicely as scubadoo's, but they looked good. But........

                                                                                                                                                                                        The mango sauce is 1/4 cup pureed mango (I used TJ's frozen mango pieces), a half cup of white wine (reduced by half) and 1 Tbsp. of balsamic vinegar. Sides were leftover rice pilaf and steamed asparagus.

                                                                                                                                                                                        Here's the But.......

                                                                                                                                                                                        Unfortunately, the scallops (bought at Hannafords) had a bit of an astringent taste...which I'm REALLY disappointed in. So dinner was mostly the rice pilaf with the mango sauce and the steamed asparagus. Dammit. :-(

                                                                                                                                                                                        There's Blue Bunny Bunny Tracks ice cream to take the taste of not-so-good scallops out of my mouth.

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                          GretchenS May 10, 2012 05:27 PM

                                                                                                                                                                                          Oh LW, I HATE when that happens, that stinks. Probably you had better have extra ice cream, you know, just to be sure you get enough to eat and all....

                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                            LindaWhit May 10, 2012 05:40 PM

                                                                                                                                                                                            I love my enabling friends. ;-)

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              GretchenS May 10, 2012 05:52 PM

                                                                                                                                                                                              All of us are helpful to each other that way.... ;)

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                mariacarmen May 11, 2012 07:39 AM

                                                                                                                                                                                                and i hope you had an extra glass of vino to assuage!

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  LindaWhit May 11, 2012 04:27 PM

                                                                                                                                                                                                  My SOP is one glass of wine during prep; one glass of wine while dining. ;-)

                                                                                                                                                                                          2. scubadoo97 May 10, 2012 06:07 PM

                                                                                                                                                                                            Tonight with an abundance of shrimp and baby scallops as well as red and yellow peppers, I made a seafood paella. Sub'd sushi rice for Spanish Bomba. Rice had good texture and was left al dente

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: scubadoo97
                                                                                                                                                                                              nomadchowwoman May 11, 2012 08:26 AM

                                                                                                                                                                                              Oh that looks so good, scubadoo!

                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                linguafood May 11, 2012 09:05 AM


                                                                                                                                                                                                1. re: scubadoo97
                                                                                                                                                                                                  gingershelley May 11, 2012 09:55 AM

                                                                                                                                                                                                  Delish! Oh to have an abundance of shrimp and scallops!

                                                                                                                                                                                                2. L.Nightshade May 10, 2012 06:42 PM

                                                                                                                                                                                                  Another day of working long hours, and another night of Mr. NS shopping and cooking dinner. Grilled hamburgers tonight (last night was grilled sausage sandwiches!). A small burger and a big salad for me. Too much man food! But it will be tasty, as always.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: L.Nightshade
                                                                                                                                                                                                    scubadoo97 May 10, 2012 06:46 PM

                                                                                                                                                                                                    A burger can be a beautiful thing. Man food....grrrrrrr

                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                      LindaWhit May 10, 2012 07:24 PM

                                                                                                                                                                                                      I love me a burger. Mmmm....woman food!

                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                        L.Nightshade May 10, 2012 10:35 PM

                                                                                                                                                                                                        Thanks Linda and scubadoo. It is man or woman food! He did it up well, as usual. Meat mixed with yucatan rojo, topped with blue cheese and bacon. Side of grilled peppers and onions. Cocktail picks with anchovied gherkins. I had the little burger with a salad of romaine with parsley and kalamata dressing. He had two big 'uns. No complaints. But I think my intake for the next few days should consist of sawdust mixed with stevia. Sweet, indigestible fibre. Maybe some black coffee.

                                                                                                                                                                                                        1. re: L.Nightshade
                                                                                                                                                                                                          mariacarmen May 11, 2012 07:41 AM

                                                                                                                                                                                                          yucatan rojo - a pepper? habanero? that burger sounds delicious! and unisex.

                                                                                                                                                                                                          "sawdust mixed with stevia"!! i love it! you funny, LN.

                                                                                                                                                                                                  2. m
                                                                                                                                                                                                    megjp May 10, 2012 07:06 PM

                                                                                                                                                                                                    Standby time chez moi: last night I made ye olde bell pepper-onion-cashew stir fry, and tonight I made Moosewood's spicy potatoes and spinach. Tonight's decision was also thanks to the fact that I had the exact same amounts of the exact same things to use up as I did last time I made it. :)

                                                                                                                                                                                                    1. weezieduzzit May 10, 2012 07:45 PM

                                                                                                                                                                                                      The man is working late so just a big salad for me with Earthbound Farms half and half greens/spinach and bits and pieces of all sorts of veggies.

                                                                                                                                                                                                      Its a good thing, too- I just finalized what I'm making MIL for Mother's Day and Bouchon Quiche Lorraine isn't so lo cal......

                                                                                                                                                                                                      1. nomadchowwoman May 11, 2012 08:43 AM

                                                                                                                                                                                                        Last night I did a good job of clearing out bits and bobs from the fridge and staying on the low-carb plan (I think--I know some would say the beets and maybe even the fruit should be off-limits, but that's getting too crazy for me.) We started with a couple of large (crab) stuffed mushrooms and later had grilled NY strip w/wild mushrooms, served on a bed of arugula. Loaded up on veggie sides--grilled "purple haze" asparagus; avocado-tomato-onion salad; another salad of lettuce and wedges of golden beets, with a tweaked version of Gretchen's Realtor's dressing: I added some blue cheese needing using up and a lot of coarse black pepper.

                                                                                                                                                                                                        Because we are in the tiny window when local strawberries, blueberries, and peaches overlap, I made a little fruit salad for dessert. DH had a large scoop of ice cream with his, but me, I was virtuous ; )

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                          linguafood May 11, 2012 09:06 AM

                                                                                                                                                                                                          That fruit salad looks great, as do the steak and veggies. See, low-carb ain't all that bad :-)

                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                            gingershelley May 11, 2012 10:05 AM

                                                                                                                                                                                                            That looks and sounds delish NMC, I can't imagine having blueberries, peaches and local strawberries overlapping. So jealous. We get local strawberries only end of May, first of June, and blueberries in July, then peaches in August. Of course can get all those fruits together, but not from around here at the same time. Yum!

                                                                                                                                                                                                            I was thinking of making that dressing and adding blue cheese myself. I will do with your 'permission'.

                                                                                                                                                                                                            The nice weather has really arrived for us here in the NW - should be 70's 80's this weekend.

                                                                                                                                                                                                            Last night was a previously frozen1/2 turkey breast frozen in a thyme/garlic lemon marinade. So easy, just thawed and roasted. Nice and juicy, just sliced the spiraled, herb laden meat and served with a side of local roasted asperagus, mushrooms with lot's of pan juices.
                                                                                                                                                                                                            A tomato/corn/avocado salad with a tangerine and sherry vinegar dressing. Nice and light.

                                                                                                                                                                                                            I shall be seeking something at the store today to grill out later - maybe steaks or lamb chops.

                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                              GretchenS May 11, 2012 11:09 AM

                                                                                                                                                                                                              You know, the blue cheese tweak floated across my brain at some point last night, glad to hear I'm not the only one. :) Definitely on the cards for this weekend chez moi.

                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                LindaWhit May 11, 2012 04:30 PM

                                                                                                                                                                                                                Lovely dinner AND fruit dessert!

                                                                                                                                                                                                              2. BananaBirkLarsen May 11, 2012 10:29 AM

                                                                                                                                                                                                                Oh man dinner was good last night (the lemony, minty lamb, roast asparagus, corn on the cob). I need to eat lamb more often. Some time before I started cooking, we decided that we simply had to have wine with it. Our choices were rather constricted by our pre-moving budget and the fact that we don't have a car. We ended up vetoing the local supermarket (where the cheapest crap wine costs $6) and walking an hour each way to Grocery Outlet (where we often get excellent wines for less than $5). Ended up with a surprisingly good $3 bottle of syrah rose, and a really good Spanish Crianza (the Campo Marin discussed here: https://grossoutwine.wordpress.com/ca...). Paired with some A&E documentaries on serial killers and we had ourselves a meal. Roasted strawberry-chocolate tart for dessert. Hangover (and potato chips) for breakfast.

                                                                                                                                                                                                                Tonight I'm finally going to make that quick pho that inaplasticcup posted about forever ago. I'm running low on sriracha, but I'm not going to let that stop me (although I might walk over to the Asian market for more, if I have the time and am feeling less hungover this afternoon).

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: BananaBirkLarsen
                                                                                                                                                                                                                  LindaWhit May 11, 2012 04:37 PM

                                                                                                                                                                                                                  A heavenly lamb & roasted veggies dinner paired with wine and serial killers. How could you go wrong, BBL? ;-)

                                                                                                                                                                                                                2. linguafood May 11, 2012 10:36 AM

                                                                                                                                                                                                                  Looks like just a few niblets tonight at a friends house: an early eve ladies' night (tho my man was invited to come along -- he's currently painting his toenails) to say good-bye for the summer, followed by one last gig at the local watering hole populated by bikers and townies. Should be fun.

                                                                                                                                                                                                                  The hostess has some blanched asparagus & cauli, so I might just bring over what leftover vinaigrette (from the cauli dish a few days ago) I have, plus hopefully a tray of deviled eggs from Wegmans. Other ladies are bringing dessert & lots of wine, likely.

                                                                                                                                                                                                                  Too busy to be prepping dishes when cleanin' and packin' and organizin' thin's needs done :-)

                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                    LindaWhit May 11, 2012 04:38 PM

                                                                                                                                                                                                                    Love the visual of your man painting his toenails, lingua. ;-) Hope you had fun with the niblets-nosh *and* the gig tonight!

                                                                                                                                                                                                                    When do you head out for Germany again?

                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                      linguafood May 11, 2012 07:09 PM

                                                                                                                                                                                                                      The noshes and lady company was great -- my man bowed out last minute which was likely a smart decision. 7 ladies, no matter how nice and fabulous, dishing on their latest dating escapades might be asking a bit, much even for this one.

                                                                                                                                                                                                                      Short break @casa lingua for some hot tea & warm-up, then off to the stinky townie bar in a bit. We should have a nice crowd since it's our last gig until mid August.

                                                                                                                                                                                                                      Off to Deutschland on Sunday -- after which point I'll be 6 hours ahead of most all of you hot cookies on the WFD thread (just like Harters.... or is it 5 for the Brits??), but I promise to share the springy and not so springy thangs Berlin has to offer this summer :-)

                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                        LindaWhit May 11, 2012 07:14 PM

                                                                                                                                                                                                                        Mmm....warm cookies. ;-)

                                                                                                                                                                                                                        Have a VERY safe trip on Sunday!

                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                          gingershelley May 11, 2012 08:00 PM

                                                                                                                                                                                                                          We will be very excited to hear of your doing's in Berlin.

                                                                                                                                                                                                                          May I inquire why you two head over there for these few months? If too personal, I of course understand... it's just like I feel like I knows ya kinda already, so am getting a bit nosy, meant in a nice way, of course!

                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                            linguafood May 12, 2012 11:24 AM

                                                                                                                                                                                                                            I just poked you on That Social Network site, perhaps we can continue our convo over there.

                                                                                                                                                                                                                            Not that we're on a secret mission or anything -- finding good food & drink is pretty much a given for any true chowhound, no?

                                                                                                                                                                                                                            The easy answer is that I used to live in Berlin, and we've been returning every summer (thank academia for "3 months off" every year) since I moved to the States. Being a singer / freelancer, I can make no money anywhere -- it's not just limited to the US :-D

                                                                                                                                                                                                                            My man will write on his book, and I will laze away most days like I do o'er here, except for in a more urban environment :-)

                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                              gingershelley May 12, 2012 11:41 AM

                                                                                                                                                                                                                              Sounds excellent! So that was you - I was like' who is this person?"

                                                                                                                                                                                                                              I wish I could get JF to spend a whole summer in France..... I keep trying!

                                                                                                                                                                                                                              Looking forward to hearing about lazin' about, and good Berlin food n drink:)

                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                linguafood May 12, 2012 11:52 AM

                                                                                                                                                                                                                                For some reason only TPTB know, one can't send a message along with a friend request anymore -- otherwise, I coulda 'splained whotf I am. Of course, a little mystery's always nice, and certainly not enough of it on fb, for sure :-D

                                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                                            nomadchowwoman May 11, 2012 08:23 PM

                                                                                                                                                                                                                            Safe travels, and we'll be awaiting reports from the homeland, lingua.

                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                              linguafood May 12, 2012 11:26 AM

                                                                                                                                                                                                                              You betcha, ncw! Yours and everyone else's dinners will continue to inspire me, and with access to awesome markets and specialty stores, etc. (and a decent enough kitchen), I should be able to whip up some nice things...

                                                                                                                                                                                                                      2. Njchicaa May 11, 2012 11:17 AM

                                                                                                                                                                                                                        Grilled margherita pizza here tonight. Thank you Alton Brown the GE episode on grilled pizza. Been making them ever since I saw it!

                                                                                                                                                                                                                        1. m
                                                                                                                                                                                                                          MaryContrary May 11, 2012 01:48 PM

                                                                                                                                                                                                                          Church's will provide the chicken, as is customary on Friday nights. I'll do the slaw(none of that bagged this time), okra and creamed corn.

                                                                                                                                                                                                                          Last night was a different matter altogether. 4 inches of rain, quarter to golf ball sized hail for an entire hour, tornado warning. I felt lucky to quickly make a beefy mac homemade goulash of sorts with garlic, mushrooms onions and tomatoes. Was afraid the storm might come again and it would be cold sandwiches. But blue skies prevailed, tornado clouds went out to sea, and dinner was served with garlic toast and a salad. Don't want to see that kind of hail ever again. And, amazingly, no real visible damage to the house. Even the new propane grilll is undented

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: MaryContrary
                                                                                                                                                                                                                            LindaWhit May 11, 2012 04:39 PM

                                                                                                                                                                                                                            WOW, Mary! That's one bad storm - glad all came out OK.

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              MaryContrary May 12, 2012 10:36 AM

                                                                                                                                                                                                                              Thanks, Linda. It was a little scary. And LOUD.

                                                                                                                                                                                                                          2. mariacarmen May 11, 2012 01:55 PM

                                                                                                                                                                                                                            OOF-A. another night of dinner out last night, followed by a mac-n-cheese bake-off today at the office (all i did was eat - i'm in the chili cook-off next week). Dinner is supposed to be chicken thighs ala mamachef (those shatteringly crisp skinned ones) and maybe a potato salad with MY HOMEMADE MAYO.COM or maybe i'll take BabsW's idea (borrowed from graygarious) and use fat canned broad beans instead...thus getting out of the carbo mode for the evening... also have some nice arugula to use for salad. that's all i've got so far.... so full.

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                              LindaWhit May 11, 2012 04:40 PM

                                                                                                                                                                                                                              I love that you're having mac-n-cheese and chili cookoffs at work. How many people participated? I doubt that would happen in my 18 person office. They'd just look to me to make enough for everyone. ;-)

                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                mariacarmen May 11, 2012 07:53 PM

                                                                                                                                                                                                                                5 participated today (there are about 30 people in our office) - actually made mac-&-cheese, i mean, and about 20 people came, judged, and ate. it's part of a month-long Food Bank fundraiser we're doing, so it gets pretty good turn-out.

                                                                                                                                                                                                                                for the chili cook-off, however, it's just me against this one woman, so far! it's funny, because i've only been at this job since last September, but i've known her for 14 years ( we're not super close, but i met her at another job 14 years ago, and she helped me get this job.) and i'm totally talking smack all day that i'm going to beat her! She's the kind that arranges things, and brings candy and cookies to work, etc. and her mac-&-cheese came in 2nd place today! (it was good, it was actually my first pick, in a blind taste test.) so.... we'll see....

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  gingershelley May 11, 2012 08:01 PM

                                                                                                                                                                                                                                  My monies on you MC!

                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                    mariacarmen May 11, 2012 08:17 PM

                                                                                                                                                                                                                                    thanks! i need all the good ju-ju i can get!

                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                      nomadchowwoman May 11, 2012 08:24 PM

                                                                                                                                                                                                                                      Mine too!

                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                        mariacarmen May 11, 2012 08:25 PM

                                                                                                                                                                                                                                        thanks, NCW! i'll report back.

                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                      LindaWhit May 12, 2012 05:52 AM

                                                                                                                                                                                                                                      A little healthy competition hurts no one, mc. Good luck!

                                                                                                                                                                                                                                2. LindaWhit May 11, 2012 04:22 PM

                                                                                                                                                                                                                                  A very nice day spent with Mom. Took her out to The Sea Glass Restaurant for an early Mother's Day lunch. Our waiter came up to our table and said "Hello there girls!" I looked up at him with a Spock-raised eyebrow and said "Oh, SERIOUSLY nice suck-up!" (Yes, he was late 20s or so...young enough to be my son.) He said with a chuckle "Yeah, I've been doing this for awhile!"

                                                                                                                                                                                                                                  He came by a bit later after taking our drink orders when he forgot the type of wine I had asked for - I told him "You had earned 3 points for calling us girls; one has been taken away for forgetting my wine choice!" So what did he do? I got a "VIP pour". I started laughing and said "OK, you just earned that point back!" But I did notice that for the rest of our lunch, he called us ladies. LOL!

                                                                                                                                                                                                                                  I had a crab cake "burger" with crispy hand-cut steak fries with a spicy ketchup. Mom got their soup/salad/half sandwich. A good meal, a good talk with Mom, and a gorgeous view watching the waves crash just before rolling under the restaurant on Salisbury Beach.

                                                                                                                                                                                                                                  After helping Mom with some legal Power of Attorney stuff, I headed home. So nothing but making homemade chicken stock (thanks to my crock pot) got done on my Honey Do list. I'll try and get LOTS done tomorrow after my haircut.

                                                                                                                                                                                                                                  So dinner tonight is easy - some defrosted pot roast with bourbon-maple glaze (a recipe from Mike Ditka's restaurant in Chicago). I've peeled some Yukon Gold potatoes and carrots to be boiled and served alongside. Had to add about 1/4 cup of my chicken stock to the pot that the pot roast is slowly heating up in because it was needed for a bit of sauce/gravy.

                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    steve h. May 11, 2012 05:02 PM

                                                                                                                                                                                                                                    good day, good meal.

                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                      gingershelley May 11, 2012 05:21 PM

                                                                                                                                                                                                                                      LW, nice to hear of nice times with Mom... I still miss mine 27 years later. And the pot roast with Bourbon n Maple sounds delish too!

                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                        LindaWhit May 11, 2012 05:25 PM

                                                                                                                                                                                                                                        {{{{hugs, gingershel}}}}

                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                          mariacarmen May 11, 2012 07:59 PM

                                                                                                                                                                                                                                          27 years.... wow... i can't imagine. we're not even at year 2. this weekend, the BF's parents are here for one of their grandson's graduations, and we'll be taking them out for mother's day dinner. his mama is my mama! (really does feel like family since i've known her since i was a child.)

                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                          mariacarmen May 11, 2012 07:56 PM

                                                                                                                                                                                                                                          sounds like a very nice day with Mom, Linda, good for you!

                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            scubadoo97 May 11, 2012 08:07 PM

                                                                                                                                                                                                                                            Mothers day with Mom and pot roast for dinner. Sounds right cozy LW.

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              nomadchowwoman May 11, 2012 08:26 PM

                                                                                                                                                                                                                                              Sounds like two good meals today, LW. Enjoy the rest of your long weekend.

                                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                                              megjp May 11, 2012 05:02 PM

                                                                                                                                                                                                                                              Leftover Moosewood veg from last night. Boring to have leftovers the next day, but I did it for caloric reasons: a co-worker brought some fresh Schwartz's smoked meat from Montreal on his flight back to the office today, so lunch got hijacked by that and .. not gonna lie, chips. I had to be good!

                                                                                                                                                                                                                                              Nb. I'll be having a few tipples at a friend's housewarming shortly. I *especially* had to be good! :)

                                                                                                                                                                                                                                              1. steve h. May 11, 2012 05:08 PM

                                                                                                                                                                                                                                                Pasta is on the board.
                                                                                                                                                                                                                                                Penne topped by (small) mozzarella cubes and a cherry tomato/olive oil/shaved garlic/fresh parsley mix. Cheesy bread (very untraditional) on the side. House red to wash it down. Maybe disc 2 of the Cream reunion at Royal Albert Hall on the plasma. Dessert will be the positively, absolutely last piece of Sunday's raspberry cake.

                                                                                                                                                                                                                                                1. gingershelley May 11, 2012 05:25 PM

                                                                                                                                                                                                                                                  I have some nice meaty beef ribs absorbing flavors from a 5-spice, aleppo pepper, brown sugar & Kosher salt rub right now. When I return from team capt. mtg in a while for Food Lifeline volunteer day tomorrow (leave your canned goods out for your letter carrier tomorrow!), I will be grilling those up, basting with a vaguely thai rice vinegar/lime/garlic/cilantro/fish sauce & sugar splash. More of that for dipping on the side. Corn on the cob. Avocado, tomato, chive and shrimp salad.

                                                                                                                                                                                                                                                  Frenchman off with the Microsoft boys having a night out, so a girlfriend is coming over, and we are going to get beef fat and corn shmear all over our faces. Drink wine, and have a good yack!

                                                                                                                                                                                                                                                  Salted Caramel ice cream for afters. Happy warm Friday evening to all y'all!

                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                    LindaWhit May 11, 2012 05:27 PM

                                                                                                                                                                                                                                                    VERY nice rub for those beef ribs, ginger! Enjoy that beef fat and corn schmear! LOL

                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                      mariacarmen May 11, 2012 08:00 PM

                                                                                                                                                                                                                                                      oooh, corn schmear, wine and salted caramel?? lucky friend!

                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                        nomadchowwoman May 11, 2012 08:34 PM

                                                                                                                                                                                                                                                        Salted caramel ice cream? Oh, I wish I could be at that hen party.

                                                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                                                          gingershelley May 12, 2012 10:31 AM

                                                                                                                                                                                                                                                          My lame GF left me high and dry for a booty-call, so I cursed, and ate all the corn, 1/2 the ribs (man that zippy dippin' sauce is awesome!), and put my spoon right in the carton in front of a movie.

                                                                                                                                                                                                                                                          Ice Cream from a local artisanal place called Full Tilt. Only $5 for a pint, and addictive!

                                                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                                                            LindaWhit May 12, 2012 12:38 PM

                                                                                                                                                                                                                                                            Umm....gingershel, hon? You had ice cream. She got a booty call. 'Nuf said. ;-)

                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              gingershelley May 12, 2012 06:46 PM

                                                                                                                                                                                                                                                              I would want BOTH!

                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                LindaWhit May 12, 2012 06:52 PM

                                                                                                                                                                                                                                                                Well, YEAH. But if you only have a choice of one, m'dear....

                                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                                mariacarmen May 13, 2012 08:18 AM


                                                                                                                                                                                                                                                        2. Chocolatechipkt May 11, 2012 06:42 PM

                                                                                                                                                                                                                                                          Baked hake, sweet potatoes, sauteed zucchini, and Rainier cherries (first of the season for me ... yum!)

                                                                                                                                                                                                                                                          1. mariacarmen May 11, 2012 07:47 PM

                                                                                                                                                                                                                                                            crispy mamachef chicken thighs and "fauxtato salad ala BabsW (via graygarioius) made with broad beans, dill, shallots, homemade mayo, dijon, sweet relish, celery seed, s&p, and an arugula/shallot/strawberry salad with a balsamic vinaigrette. Light, quick, pretty tasty!

                                                                                                                                                                                                                                                            Thanks Babs! the only thing i would do different is FOLLOW DIRECTIONS and rinse the beans (they were canned) first. Otherwise, it really is a great non-carby sub for tater salad.

                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              gingershelley May 11, 2012 08:04 PM

                                                                                                                                                                                                                                                              Yum! I must get on this non-carby bandwagon... we eat enough potatoes around here (which go straight to my waist!). I must resign my membership in the Frenchman's Parmentier society, and get on with some of this non-carby substitute faux-tatoes!

                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                mariacarmen May 11, 2012 08:19 PM

                                                                                                                                                                                                                                                                i'm a potato-holic, gs, so it's really hard for me to give them up, like your frenchman. the BF also loves ALL things carby. but this was really tasty.

                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                  LindaWhit May 12, 2012 05:55 AM

                                                                                                                                                                                                                                                                  I just bought 2 large Russets and 2 lbs. of Yukon Golds. I. cannot. give. them. up.

                                                                                                                                                                                                                                                                  And your dinner looks VERY tasty and pretty! Hmmm...I might have to find these broad beans you speak of and try that fautato salad out...without dill, however, as I'm not overly fond of it.

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    mariacarmen May 12, 2012 08:39 AM

                                                                                                                                                                                                                                                                    i love taters SO MUCH. but this was definitely a good sub for potato salad.

                                                                                                                                                                                                                                                                    and yeah, season it with anything you would in a real potato salad.

                                                                                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                                                                                nomadchowwoman May 11, 2012 08:38 PM

                                                                                                                                                                                                                                                                It looks decadent. mc. I'll have to look for the recipe for mamachef's thighs. (I already have one tagged "Mamachef's Breasts.")

                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                  mariacarmen May 11, 2012 08:59 PM

                                                                                                                                                                                                                                                                  heeheehee - actually, i think it's the same one, because mamachef doesn't like thighs, she uses breasts. it's the chicken pieces that get started in a CI pan and then finished in a high-heat oven. wonderful.

                                                                                                                                                                                                                                                              3. Cherylptw May 12, 2012 08:31 AM

                                                                                                                                                                                                                                                                Last night we had oven "fried" chicken wings (I must cut down on my fat intake) - I rubbed the wings with worcestershire, seasoned them with seasoning salt, Mrs. Dash's garlic & herb blend, pepper and ground cumin then patted them in a mix of panko, onion powder, and parsley. Baked on parchment and they came out delicious and crispy. Served with chicken flavored noodles & sauce and fresh green beans.

                                                                                                                                                                                                                                                                I adore dessert, but again, I gotta cut on down on my fat intake; I had a batch of red delicious apples so I peeled them up, tossed in cinnamon, brown sugar and a bit of butter & nut extract and into a pan sprayed with non stick. I mixed up two paks of instant apple & cinnamon oatmeal, flour, baking powder, 1/4 ts. flax seed, couple teaspoons Molly McButter, cinnamon, nutmeg and some fat free half & half; poured the lot over the apples and baked into a really nice cobbler.

                                                                                                                                                                                                                                                                Tonight, I'm leaning toward chicken mole (my fav these days) with a side salad and oven baked tortilla chips. I'm doing the chicken on the grill and it'll be topped with a sprinkle of queso fresco. Dessert will be more of the cobbler, warmed and served with a tiny bit of homemade lemon ice cream I made last week (not fat free but made with cream and fat free half & half)

                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                1. re: Cherylptw
                                                                                                                                                                                                                                                                  mariacarmen May 12, 2012 08:40 AM

                                                                                                                                                                                                                                                                  Cheryl, do you grind the flax seed or just use it whole? my oldster had heard flax seed was this miracle cure-all so i've been making him this juice, but i put it in the blender with sugar and water. he LOVES apple crisps, so putting flax seed in it would be great....

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    nomadchowwoman May 12, 2012 12:51 PM

                                                                                                                                                                                                                                                                    Not Cheryl here, mc, but I've researched flaxseed a bit when I kept hearing of its miraculous qualities. Yes, it has all kinds of nutrients but it's particularly noted for Omega 3s, antioxidants, and both soluble and insoluble fiber. I've read that if you use it whole, while you might benefit form the fiber, it goes through your sytem too quickly for you to absorb all the other benefits so the recommendation is to use it ground. But ground flaxseed goes rancid quickly, so I buy it in bulk, whole (brown or golden, soesn't matter), grind it, and store it in the freezer. I spoon it into lots of things that you wouldn't notice it in. It goes into all our breakfast smoothies, granola, many baked goods--not copiuos amounts b/c I don't want to notice it.. You could put it into meat loaf/balls, that sort of thing, breadings, some soups and stews.

                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                      mariacarmen May 13, 2012 08:19 AM

                                                                                                                                                                                                                                                                      very good to know, NCW! we originally got some for the fiber for my dad. i didn't remember that it went rancid quickly, so maybe it's already time to throw the stuff we have out. thanks!

                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                      Cherylptw May 15, 2012 10:06 AM

                                                                                                                                                                                                                                                                      Sorry it's taken me so long to reply; haven't been online for a few days....this time I used the flax, I used it whole but have ground it for other applications. My doc recommended it years ago but said nothing about the benefits of whole vs. ground so it depends on how I'm using it to determine. I have a resealable pouch that I keep in the fridge, it lasts forever and you don't need alot to get the benefits

                                                                                                                                                                                                                                                                    3. re: Cherylptw
                                                                                                                                                                                                                                                                      PHREDDY May 13, 2012 05:46 AM

                                                                                                                                                                                                                                                                      Got to try them...I can eat a chicken wing or two every night...will let you know!

                                                                                                                                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                                                                                                                                        Cherylptw May 15, 2012 10:07 AM

                                                                                                                                                                                                                                                                        I'm thinking this wing method will be great with other chicken parts and pork chops

                                                                                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                                                                                          PHREDDY May 15, 2012 12:04 PM

                                                                                                                                                                                                                                                                          Actually just got in from FLA visiting mom and am trying this tonight...will keep you posted.

                                                                                                                                                                                                                                                                    4. m
                                                                                                                                                                                                                                                                      MaryContrary May 12, 2012 10:39 AM

                                                                                                                                                                                                                                                                      Making good use of the leftover strip steak, I'll make some beefy gravy for it, serve with rice and buttered carrots.

                                                                                                                                                                                                                                                                      1. Uncle Bob May 12, 2012 03:35 PM

                                                                                                                                                                                                                                                                        Bloody Mary's.....
                                                                                                                                                                                                                                                                        Fried Catfish...Filets and Whole......
                                                                                                                                                                                                                                                                        Dried Butter Beans cooked down, and seasoned with bacon, andouille, tasso, trinity and garlic, etc.
                                                                                                                                                                                                                                                                        Cabbage Slaw........
                                                                                                                                                                                                                                                                        Corn Bread pone with a couple of jalapenos thrown in......
                                                                                                                                                                                                                                                                        Chocolate 'Cream......

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: Uncle Bob
                                                                                                                                                                                                                                                                          MaryContrary May 13, 2012 10:48 AM

                                                                                                                                                                                                                                                                          Sound really good, Uncle Bob. Is the corn bread pone fried? Like hush puppies? Or a sort of hot water cornbread?

                                                                                                                                                                                                                                                                          1. re: MaryContrary
                                                                                                                                                                                                                                                                            Uncle Bob May 14, 2012 06:34 AM

                                                                                                                                                                                                                                                                            No...not fried. Really just CI skillet, baked in the oven, old time cornbread. ~~ I do love my regular ration of Hushpuppies, but wanted the bread this time to go with the dried butter beans. Yum!

                                                                                                                                                                                                                                                                            1. re: Uncle Bob
                                                                                                                                                                                                                                                                              MaryContrary May 14, 2012 11:36 AM

                                                                                                                                                                                                                                                                              Yum is right.

                                                                                                                                                                                                                                                                          2. re: Uncle Bob
                                                                                                                                                                                                                                                                            nomadchowwoman May 14, 2012 10:20 AM

                                                                                                                                                                                                                                                                            Love that combo. Butter beans cooked right--so delicious.

                                                                                                                                                                                                                                                                          3. LindaWhit May 12, 2012 04:37 PM

                                                                                                                                                                                                                                                                            I'm experimenting tonight - I've had 2 grapefruit sitting on my counter for over a month, so one is going to be used tonight.

                                                                                                                                                                                                                                                                            I've rubbed two chicken thighs with olive oil, seasoned them with salt and pepper and pan-seared them. After then were well-browned (maybe 4 min. each side in a hot non-stick pan), I removed them to a shallow baking dish. I added some minced shallots to the hot oil left in the pan, and after they were slightly soft and just beginning to brown, I added 1/2 cup of freshly squoze grapefruit juice and 1/2 cup of homemade chicken stock. That reduced to 1/2 of the total amount on the stovetop. I added about 2 tsp or so of honey, a 1/2 tsp. of minced fresh rosemary, and some grapefruit zest to the mixture, reduced it a bit more, and then poured it over the chicken thighs. They'll finish baking in the oven.

                                                                                                                                                                                                                                                                            Sides will be basmati rice and steamed broccoli. Some Bunny Tracks ice cream should I want it for afters.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                              LindaWhit May 12, 2012 05:29 PM

                                                                                                                                                                                                                                                                              A review - as can be expected from me, it needs a bit of oomph. And what a surprise, I think freshly grated ginger should be added with the minced rosemary and grapefruit zest. Probably 1 tsp. would do me well. Otherwise, I really liked it!

                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                mariacarmen May 13, 2012 08:20 AM

                                                                                                                                                                                                                                                                                the ginger sounds like it would be a perfect addition!

                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                  MaryContrary May 13, 2012 11:00 AM

                                                                                                                                                                                                                                                                                  Well, it sounded pretty darned good to start with. What creativity -- inspired by a grapefruit in need!

                                                                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                                                                  nomadchowwoman May 14, 2012 10:23 AM

                                                                                                                                                                                                                                                                                  I thought for sure you were going to say it needed some Aleppo pepper! Ginger, though, sounds like it would be great.

                                                                                                                                                                                                                                                                              2. roxlet May 12, 2012 04:52 PM

                                                                                                                                                                                                                                                                                With the husband in London, and my son's visiting coach out smoking sheesha at an Egyptian cafe in Queens, it was just my son and me for dinner, thus making it possible to cook things that neither of the men would like. I had a package of ground turkey in the fridge, and I found a wonderful recipe on Leite's for Bobby Flay's turkey burger ala Cobb salad. It was really delicious, and with a few alterations, easy to fit into my Weight Watchers program. Basically, you make a very nice salad dressing that you use on some romaine lettuce, and that goes over a grilled turkey burger that has been topped with Roquefort, avocado and bacon. I skipped the roll, and cut down on the other ingredients, but I still got the flavor bang. My son said he didn't miss the beef one bit. Those are words I'd never hear from my husband!

                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                  LindaWhit May 12, 2012 05:09 PM

                                                                                                                                                                                                                                                                                  rox, this sounds wonderful!

                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                    gingershelley May 12, 2012 06:48 PM

                                                                                                                                                                                                                                                                                    Yummers! I'll take one of those burgers!

                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                      PHREDDY May 13, 2012 05:54 AM

                                                                                                                                                                                                                                                                                      Rox...that rocks....I have tried the turkey burger , but how I cut down on the calories is to put a broiled portabello and a slice of lite swiss...on one slice of wheat bread..absolute love this!!!

                                                                                                                                                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                                                                                                                                                        roxlet May 13, 2012 02:26 PM

                                                                                                                                                                                                                                                                                        We had Roquefort, so I used about an ounce of that and one strip of bacon. I skipped the bun, and it was very affordable in terms of points. I have more turkey, and have to go to a lecture tonight so won't be home for dinner, and I think I'll make something similar to this again tonight.

                                                                                                                                                                                                                                                                                      2. re: roxlet
                                                                                                                                                                                                                                                                                        nomadchowwoman May 14, 2012 10:26 AM

                                                                                                                                                                                                                                                                                        Nor mine--but I think that sounds delicious, Roquefort, bacon, avocado: what wouldn't be good accompanied by those delights?

                                                                                                                                                                                                                                                                                      3. gingershelley May 12, 2012 06:54 PM

                                                                                                                                                                                                                                                                                        I don't know what's for dinner tonight, as headed to the Frenchman's flat, and he wants to go shopping after I get there. Grrrr. I hate that, as I have every spice and condiment we ever need here, and I bring lots of stuff over when I know the menu. When I don't I guess. Lot's of stuff at his place too, but nothing like here at Shangrila... Steaming an artichoke while I get ready, and carrying chives and oregano from the garden thinking we might grill fish or steak. Prolly some asperagus. That's what we get for two homeowners - still two households. sigh. But it's ok, since he does have the giant tv (what man pad doesn't?), and tonight there will be a movie, late, and tomorrow morning, Formula 1 race in Barcelona!

                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                          megjp May 13, 2012 07:08 AM

                                                                                                                                                                                                                                                                                          gs, I totally get it about bringing spices, etc., somewhere to cook dinner with someone else. I feel a little silly with a small tote full of foodstuffs, but I'm sure I'm the most prepared dinner guest for miles around :)

                                                                                                                                                                                                                                                                                          1. re: megjp
                                                                                                                                                                                                                                                                                            PHREDDY May 13, 2012 08:31 AM

                                                                                                                                                                                                                                                                                            You might want to gather together spices, etc and send them as a gift with a nice short note how much you enjoy preparing and feasting together... it works!...tried it 7 years ago and am still there!

                                                                                                                                                                                                                                                                                            1. re: PHREDDY
                                                                                                                                                                                                                                                                                              megjp May 13, 2012 12:05 PM

                                                                                                                                                                                                                                                                                              That one's going in the vault for future use, Phreddy - thanks! :)

                                                                                                                                                                                                                                                                                              1. re: megjp
                                                                                                                                                                                                                                                                                                PHREDDY May 15, 2012 12:05 PM

                                                                                                                                                                                                                                                                                                good luck....I hope it works!

                                                                                                                                                                                                                                                                                        2. steve h. May 12, 2012 07:04 PM

                                                                                                                                                                                                                                                                                          Sliced roast beef on a baguette that's been coated with Saga Blue cheese. Horse radish sauce on top followed by freshly chopped arugula. House red to wash things down. Yanks won so order and harmony continues throughout the universe.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                            PHREDDY May 13, 2012 05:55 AM

                                                                                                                                                                                                                                                                                            Sounds MMMM! but remember the Mets won too!

                                                                                                                                                                                                                                                                                            1. re: PHREDDY
                                                                                                                                                                                                                                                                                              steve h. May 13, 2012 02:36 PM

                                                                                                                                                                                                                                                                                              Both the Mets and the Dodgers, despite owner issues, are having great seasons.
                                                                                                                                                                                                                                                                                              I'm a Yankee fan but not a Mets hater.

                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                PHREDDY May 15, 2012 11:09 AM

                                                                                                                                                                                                                                                                                                I was born in the Bronx and a yankee fan 2nd

                                                                                                                                                                                                                                                                                          2. m
                                                                                                                                                                                                                                                                                            megjp May 13, 2012 07:19 AM

                                                                                                                                                                                                                                                                                            Last night I went to the ex's with some other people to watch hockey and sample his first attempt at pulled pork. Of course I had to try it; I'd been answering his many cooking question texts for weeks.

                                                                                                                                                                                                                                                                                            But it was delicious, and I'd brought shredded roasted Brussels sprouts with lemon and toasted pepitas. There was a cold herb-roasted chicken with what I hear was divine gravy; carrot slaw; and a potato salad.

                                                                                                                                                                                                                                                                                            Tonight, after an afternoon coffee date, my sister and I are going to make dinner for our mom. I think we've decided on mushroom-stuffed tenderloin medallions on creamy polenta with a red pepper coulis; broiled asparagus; and a purchased chocolate-almond cake for dessert.

                                                                                                                                                                                                                                                                                            If I can get my ass showered and to the grocery store early enough, I can make a quick veg soup for a small starter -- but that may be a little much.

                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: megjp
                                                                                                                                                                                                                                                                                              LindaWhit May 13, 2012 07:24 AM

                                                                                                                                                                                                                                                                                              Your Mom's Day dinner looks wonderful, meg - lucky mom!

                                                                                                                                                                                                                                                                                              My mom's had 3 days worth of Mom's Day meals - I took her out to lunch on Friday, my sister and BIL took her out to dinner last night, and she's heading over to one of my stepbrother's who lives near her housing complex for a brunch today. :-)

                                                                                                                                                                                                                                                                                            2. weezieduzzit May 13, 2012 07:57 AM

                                                                                                                                                                                                                                                                                              Today/tonight will be (Bouchon recipe) Quiche Lorraine with mixed greens in frico cups and mixed fresh fruit. Dessert is a Fraisier cake.

                                                                                                                                                                                                                                                                                              I still have to assemble and chill the cake and make the frico cups so I'm outta here! Everyone have a great Sunday/Mother's Day!

                                                                                                                                                                                                                                                                                              1. steve h. May 13, 2012 01:48 PM

                                                                                                                                                                                                                                                                                                Mothers' Day.
                                                                                                                                                                                                                                                                                                A bottle of "J" and an eclair jump-started the morning. Christopher, our soon-to-be-37-year-old son, popped over. It was good. Too soon, Deb hopped onto the car service and left for Toronto. She'll be back Monday evening so I get a chance to sneak in linguini with white clams this evening. She detests the stuff, I can't get enough.

                                                                                                                                                                                                                                                                                                12 Replies
                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                  scubadoo97 May 13, 2012 02:41 PM

                                                                                                                                                                                                                                                                                                  Enjoy the linguine and clams.

                                                                                                                                                                                                                                                                                                  I do the same when the wife is out of town. Recently it was baby back ribs. My wife won't touch them

                                                                                                                                                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                                                                                                                                                    steve h. May 13, 2012 03:20 PM

                                                                                                                                                                                                                                                                                                    Corned beef is my "goto" when Deb's out of town but the timing didn't work.
                                                                                                                                                                                                                                                                                                    Baby backs, in the hands of a skilled surgeon, can be a thing of beauty.

                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                      steve h. May 13, 2012 05:47 PM

                                                                                                                                                                                                                                                                                                      Linguine and clams

                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                        LindaWhit May 13, 2012 05:58 PM

                                                                                                                                                                                                                                                                                                        And some cheesy garlic bread? Yum.

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                          steve h. May 13, 2012 06:03 PM

                                                                                                                                                                                                                                                                                                          ...and house red (Il Poggio).
                                                                                                                                                                                                                                                                                                          Don't give up on Valentine and the Sox. The AL East is now as brutal as the NFC East. Good times.

                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                            LindaWhit May 13, 2012 06:56 PM

                                                                                                                                                                                                                                                                                                            Well, the Sox *did* win today. Quite nicely, I might add. Jarrod Saltalamacchia is doing nicely. Beckett, however, needs to take his act back down the minors.

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              steve h. May 13, 2012 07:09 PM

                                                                                                                                                                                                                                                                                                              Beckett's a proud man with a sterling record, a tone-deaf ear and a goofy attitude (more money than brains).
                                                                                                                                                                                                                                                                                                              I don't like the Sox (big Yankee fan) but I respect the hell out of them. I think Valentine is the right man at the right time. The AL East is tough. You have way too many players on the DL. That will change. And when it does, things will become even more interesting.

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                PHREDDY May 15, 2012 12:07 PM

                                                                                                                                                                                                                                                                                                                Isn't Saltalmaccia something made with veal????(lol)

                                                                                                                                                                                                                                                                                                          2. re: steve h.
                                                                                                                                                                                                                                                                                                            mariacarmen May 13, 2012 09:25 PM

                                                                                                                                                                                                                                                                                                            yum is right.

                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                              scubadoo97 May 14, 2012 04:29 AM

                                                                                                                                                                                                                                                                                                              I'm sitting here at 7:30 am thinking, I'd eat that right now. Good looking dish Steve

                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                nomadchowwoman May 14, 2012 10:43 AM

                                                                                                                                                                                                                                                                                                                That is one of my all-time favorite dishes. Your photo triggers lots of memories.

                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                  steve h. May 14, 2012 01:20 PM

                                                                                                                                                                                                                                                                                                                  Thanks, guys. There were no left-overs.

                                                                                                                                                                                                                                                                                                        2. LindaWhit May 13, 2012 03:39 PM

                                                                                                                                                                                                                                                                                                          I'm going rather light tonight, despite the warmth of the day....quiche with roasted asparagus, mushrooms, and onions tossed with olive oil, a bit of salt, pepper, and minced thyme. I'm using some crumbled goat cheese instead of a grated cheddar or Monterey Jack, and it'll be sprinkled with some crispy bacon.

                                                                                                                                                                                                                                                                                                          A small salad alongside with a honey-ginger vinaigrette.

                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                            LindaWhit May 13, 2012 05:23 PM

                                                                                                                                                                                                                                                                                                            This ended up being a REALLY good (and light!) dinner!

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              mariacarmen May 13, 2012 10:12 PM

                                                                                                                                                                                                                                                                                                              linda that looks stellar.

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                LindaWhit May 14, 2012 05:36 AM

                                                                                                                                                                                                                                                                                                                I need to find a set of pale cream-colored plates (don't like bright white, which everything seems to be in the "white" range). The blue and yellow border on these plates from Pier1 Imports distract. :-) But it was good. It's for lunch today as well (not the salad tho - I cut up some mango and kiwi to mix into Greek yogurt).

                                                                                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                nomadchowwoman May 14, 2012 10:45 AM


                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                  LindaWhit May 14, 2012 11:00 AM

                                                                                                                                                                                                                                                                                                                  Thanks. It definitely doesn't compare to some plating pics from the WFDers, that's for sure. I just grabbed my cell phone and used the available kitchen light.

                                                                                                                                                                                                                                                                                                                  But it tasted good. I suppose that's what counts, for the most part. :-)

                                                                                                                                                                                                                                                                                                            2. b
                                                                                                                                                                                                                                                                                                              bblonde May 13, 2012 06:32 PM

                                                                                                                                                                                                                                                                                                              This time of year has me running around like crazy! I have been so busy with people in town for the weekend meanwhile trying to get my grades turned in. I'm finally coming down from that and realizing how tired I am.

                                                                                                                                                                                                                                                                                                              Friday DBF and I were at a rock concert outside, as it was raining the entire time, no less. They sure do know how to overprice alcohol at those events, but after this harried week, I was more than willing to pay the price.

                                                                                                                                                                                                                                                                                                              After a grading marathon Saturday, DBF and I had a surprise dinner for one of his friends who just graduated with his PhD. I had never eaten at that steakhouse before and it was very posh. Our party of 12 was seated in a separate loft-area that still felt enough included with the ambiance of the restaurant, but private enough for us to enjoy our company. We started out by toasting the new Dr. Then came the parade of appetizers--mini crab cakes, jumbo shrimp cocktails, and a charcuterie board. I knew that I wouldn't be able to eat too much after the apps and alcohol so DBF and I opted to share a strip steak with a sea salt and brown sugar crust and brandy mushroom sauce (for me!--not dbf). The brandy mushroom sauce made it for me. I could probably pour that over cardboard. It was velvety and had a lovely mushroom flavor without being too overpowering. Most importantly, the sauce, though a cream sauce, was not too heavy. The sides were served family-style so though we ordered garlicky heirloom carrots with meyer lemon and green chile mac and cheese, we got to try several of the other sides. The green chile mac was a good penne pasta with just a tiny smoky bite but I've had better. The carrots needed salt, but were interesting. Once again, one of my favorites were the fried mushrooms another in our party ordered.

                                                                                                                                                                                                                                                                                                              To round out the celebration, the wife of the new Ph.D. had ordered cupcakes. I was already so full that they seemed far too rich, but lovely nonetheless.

                                                                                                                                                                                                                                                                                                              My aunt hosted mother's day and because of my grading constraints, held an earlier dinner instead of lunch! I felt a bit silly about them catering to my needs, a non-mother. She served one of our family's most beloved dinners, hamloaf. It is a special mix of ground pork and ham that we cook similar to meatloaf but it gets glazed with a mixture of brown sugar and vinegar every 20 minutes while cooking. It is then served with a sauce of mustard and currant jelly. We had the hamloaf, cherry-orange jello, macaroni and cheese, salad, rolls, coffee and yellow cake with caramel icing.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: bblonde
                                                                                                                                                                                                                                                                                                                LindaWhit May 13, 2012 07:00 PM

                                                                                                                                                                                                                                                                                                                Sounds like an amazing weekend of eating, bblonde!

                                                                                                                                                                                                                                                                                                              2. Chocolatechipkt May 13, 2012 07:16 PM

                                                                                                                                                                                                                                                                                                                Simple dinner after a huge (and delicious) brunch: grilled burgers (beef and veggie), grilled zucchini with melted aged Gouda, and roasted red peppers. Lemon bars for dessert.

                                                                                                                                                                                                                                                                                                                1. mamachef May 14, 2012 05:43 AM

                                                                                                                                                                                                                                                                                                                  Tonight it's minced chicken sauteed with garlic, ginger, hoisin, and a dash of mirin. When it's almost done, I'll add diced water chestnuts and crushed peanuts and bean sprouts and use it as the filling for lettuce wraps, which I'll serve alongside the usual suspects: basil, cilantro, quartered limes, etc. With a side of steamed brown rice or maybe some rice noodles. The whole meal is kinda based around dessert, since I found some outstanding egg custard tarts at a local market, so I'm looking forward to it. Hope everyone has a great, safe week.

                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                                                                                    rabaja May 14, 2012 10:14 AM

                                                                                                                                                                                                                                                                                                                    That sounds so good MC. Love chicken in lettuce cups! May try to make this later this week, which I've never done. I always order it though. Thai Chi in SF makes a great minced chicken dish with little soy beans and those crunchy noodles added. Perfect summer food, I think.

                                                                                                                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                                                                                                                      mariacarmen May 14, 2012 11:44 AM

                                                                                                                                                                                                                                                                                                                      yummy on both.

                                                                                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                                                                                        steve h. May 14, 2012 01:27 PM

                                                                                                                                                                                                                                                                                                                        That's a fine-sounding meal. I can almost taste it.

                                                                                                                                                                                                                                                                                                                      2. ladyberd May 14, 2012 07:11 AM

                                                                                                                                                                                                                                                                                                                        Waiting for more rain in NJ. But tonight I'm making grilled mahi mahi tacos with avocado cream, shredded cabbage, jack cheese and homemade pico. Yum!


                                                                                                                                                                                                                                                                                                                        1. GretchenS May 14, 2012 08:34 AM

                                                                                                                                                                                                                                                                                                                          Started a new thread here: http://chowhound.chow.com/topics/849119

                                                                                                                                                                                                                                                                                                                          1. JoanN May 14, 2012 08:37 AM

                                                                                                                                                                                                                                                                                                                            Made a super Coquilles St. Jacques last night from Keller’s “Bouchon.” His recipe calls for duxelles in the bottom of the shell covered with a few tablespoons of tarragon infused velouté with horizontally halved sea scallops nestled in the mushrooms. That’s covered with a few more tablespoons of the velouté, which is sprinkled with panko and thyme before being baked and then, if you want, browned under the broiler. (I didn’t bother with the broiler.) My grandson Diego, the resident Coquilles St. Jacques aficionado, declared them “the best ever.”

                                                                                                                                                                                                                                                                                                                            Interestingly, no cheese. Did some research and was surprised at how many no-cheese recipes I found, from Elizabeth David and Paul Bocuse to Rick Moonen: In fact, the only coquilles recipe in Larousse that does include a cheese-and-crumb topping used a mornay sauce.

                                                                                                                                                                                                                                                                                                                            Anyway, different take on it but it sure was good. It encouraged me to delve further into the book which hasn’t been cooked from much at all.

                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                            1. re: JoanN
                                                                                                                                                                                                                                                                                                                              LindaWhit May 14, 2012 09:02 AM

                                                                                                                                                                                                                                                                                                                              WOW, Joan. That's amazing!

                                                                                                                                                                                                                                                                                                                              1. re: JoanN
                                                                                                                                                                                                                                                                                                                                scubadoo97 May 14, 2012 09:18 AM

                                                                                                                                                                                                                                                                                                                                Fabulous Joan

                                                                                                                                                                                                                                                                                                                                1. re: JoanN
                                                                                                                                                                                                                                                                                                                                  mariacarmen May 14, 2012 11:43 AM

                                                                                                                                                                                                                                                                                                                                  that looks and sounds spectacular.

                                                                                                                                                                                                                                                                                                                                  1. re: JoanN
                                                                                                                                                                                                                                                                                                                                    steve h. May 14, 2012 01:23 PM

                                                                                                                                                                                                                                                                                                                                    That's a wonderful looking dish. Well done!
                                                                                                                                                                                                                                                                                                                                    Deb and I have dined at Bouchon several times now and always leave happy. The cookbook is excellent.

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