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What's for Dinner #144 [old]

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Time for a new thread. It is National Salad Month, are you celebrating it appropriately?

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  1. I made steaks (gorgeous well-marbled things as well they should have been for the price) on the grill this weekend and have lots of leftovers to go on -- you guessed it, salad with realtors garlic buttermilk dressing -- all week as I am expecting a crazy work week. Also have leftover-on-purpose grilled artichokes and asparagus. Not an experiment on fourunder's level, but I salted both steaks when I brought them home Saturday, cooked one Saturday night and put the other uncovered in the fridge until Sunday night. That second one took great to fabulous. Have a good week everyone!

    1. No salad for me today at lunch, but I *did* have a "sort-of" composed salad with my quiche last night. And if I'm going to make salad for lunches for later this week, I'll need to crank up the noggin to make a new vinaigrette.

      Except that Realtors' Garlic Buttermlk dressing is sounding pretty good. Off to find it in the previous thread.....

      2 Replies
      1. re: LindaWhit

        Here it is, LW: http://www.food.com/recipe/the-realto... If your garlic is strong you may want to temper it for 3 or 4 minutes in the cider vinegar.

        1. re: GretchenS

          That's the one I found after reading suggestions to Google it. I like the substitute of 1/4 cup sour cream and 1/4 cup milk.

          Will definitely give it a whirl!

      2. Last week's scallop party on WFD got me in the mood for shellfish on Friday so I seared a few fresh bay scallops to serve with whelks and fideos with smoked paprika tomato sauce. With Hunts canned tomatoes being what they are, I gave the sauce a bit of an edge with Aleppo and Urfa pepper and additional zip from some lemon rind.

        The CH inspiration also led to last night's dinner of harissa glazed chicken and braised chard with cardamom. I don't know why I have it in my head that I don't like harissa -- this chicken was astoundingly simple and yet so flavorful. I hadn't expected the spice paste to caramelize like it did in the oven, but the charred bits of skin might have been the best part. Dessert was a variation of the Satchmo Swizzle using mezcal in lieu of creme de mur.

        1. Happy Monday all! I read up on Mother's day for many of you over on #143....
          Been off here a couple days so update.
          The Frenchman made a seared rare Flat Iron steak and sauteed crispy potatoes to go with my artichoke Sat. night, and it was a lovely evening - first really warm night of the year here. Sunset over the Space Needle viewed at 8:30 at night, while dining al Fresco - very nice!
          Sunday morning with the Formula 1 race, we had some of my improvised Bin5 cinnamon swirl rolls, but JF declared there was too much cinnamon. Sigh. So I ate his:) Great with the Nespresso, strawberries, and fast cars.

          Last night, I had a couple of GF's over for 'support single mom's' bbq. These friends far from their moms, and doing the heroic life balanceing act of raising kids on thier own, thought the least I could do was cook for 'em.
          Hot dogs on the grill for the kiddos (4 & 6), and home-ground chuck burgers for us ladies. Ground some onion, salt and Aleppo pepper into the burgers, and stuffed with Blue D-auverne cheese. Very flavorful. Bacon, toms, sliced walla walla sweets, a couple mustards, pickles and avocado on the side.
          A nice pasta salad with med. olives, roasted red pepper, feta, minced chives and mint, with a red wine viniagrette. Corn on the cob for young and old.

          Dessert was a platter of cherry-stuffed chocolate cupcakes with ganache frosting. Some red wine and bubbly to toast the mom's.... it was a nice evening outside on the patio. Fun times.:)

          Going to be HOT here (for us) today, in the 80's, so glad to have leftover pasta salad on hand for lunch.

          1 Reply
          1. re: gingershelley

            Very nice of you to honor those moms, gs. Sounds like a lot of fun--and great burgers.

          2. National salad month? Do they have a Hallmark card for that?

            Appropriately we had two salads with last night's meal of seared wahoo
            Salad 1. Sliced mini cucumbers splashed with some ginger syrup I was making at the time and rice wine vinegar
            Salad2. Mixed green salad with a mustard based dressing.

            2 Replies
            1. re: scubadoo97

              I know, these National xxx Weeks/Months make me laugh. This one is brought to you by the Association for Dressings & Sauces, I kid you not.

              Salad 1 has my mouth watering.

              1. re: GretchenS

                Thank you for that chuckle, Gretchen.

            2. On board for salad month: just had one for lunch; will make two for dinner.

              We hosted Mother's Day Lunch for seven. DH grilled steaks--rib-eyes and strips--as that's what Mom requested, and they were accompanied by garlicky sauteed mushrooms exactly as she used to make. I also made a goat cheese and roasted garlic potato "souffle," which my niece loved (meaning she had no clue as to the presence of goat cheese or garlic!). It looked good, but I abstained. We also had some gorgeous grilled fat asparagus and a lettuce and tomato salad w/blue cheese dressing. My favorite part of the meal was the appetizer: crab (tossed with mayo, creole mustard, grated onion, lemon juice and zest, chives) in endive scoops and champagne.
              Dessert was toasted pound cake w/strawberries, blueberries, peaches, and whipped cream.

              Tonight DH is cooking for friends who are soon leaving for the summer. He is preparing one of the two dishes in his repertoire--baked oysters and shrimp with herby-garlicky breadcrumb topping (Mosca style). He makes a light sauce of garlic-OO-parmigiano for accompanying pasta. I'm making two salads--avocado-tomato-onion in vinaigrette and another of arugula, lettuce, beets, and asparagus, toasted pine nuts. We'll serve the same dessert as last night, with ice cream instead of whipped cream. For appetizers, I'll just put out some nuts, some olives, and a runny cheese w/toasted baguette slices. I'll try to avoid all the majorly carby parts. Sigh.

              1. Another weekend of cleaning and packing meant another weekend of quick, exhausted dinners. Friday's pho tai was very good, although I over-star anised the broth just a touch. Saturday was an egg-potato-chicken sausage scramble with sauteed garlicky spinach and corn tortillas. Last night was quickie spaghetti and meatballs. I was in charge of the meatballs and forgot to add egg, so they were too crumbly to add to the sauce and we had to serve them on the side. My boyfriend was in charge of the sauce, and accidentally added cilantro instead of fresh basil, which actually added kind of an interesting flavour. A really horrible supermarket "cherry cream cheese cake" (not to be confused with cherry cheese cake, which is an entirely different thing) for dessert. After a day spent polishing the floors and cleaning all the ledges and ceiling fans, this was just about the best we could manage.

                Tonight, I anticipate an appetizer of re-caulking the bathtub, followed by a main course of more oldschool tacos. Helping my boyfriend study for his French final (and probably another piece of that horrible cake) for dessert.

                Tomorrow: hot dogs and potato salad.

                1. Easy dinner tonight--

                  Ham and bean soup from the freezer and a pan of cornbread. I've been trying to use up the contents of my freezer so that I can begin again :)

                  1 Reply
                  1. re: bblonde

                    Oh that goes so well with corn bread. Yum!

                  2. Hope everyone had a good Mothers Day! I had a salad as part of my M Day dinner but it was only a bagged Caesar from TJ's to go with the fingerling potatoes (yummy) and prime sirloin strip steak from Costco (very disappointing IMHO). I'm much happier with a porterhouse at half the price but they were out. We went away for the weekend and ate out- lunch Wendy's in a small town of strip malls (actually not a bad burger and nice staff and fellow diners), dinner an Indian Restaurant on a lake - great samosas , so so chicken in mango cream sauce, good glass of Indian Sauvignon blanc, breakfast at an old style greasy spoon was omelets. I loved mine, hubby not so much.

                    Tonight will be zuke stuffed with eggplant, tomato, panko and cheese with leftover steak.
                    Too many meetings this week to do much home cooking. I think I'll get going on the salads and investigate the containers of frozen glop. There's some chile in there and some rice stuffing for peppers.

                    1. Last night was a mom-appropriate menu: grilled filet mignon (seasoned with fresh garlic, black pepper, and Montreal Steak Seasoning); caprese salad; Waldorf salad (sans marshmallows); Spanish rice (for moms and DH); and something else that escapes me. Cheesecake (purchased) with sugared strawberries for dessert. 2005 merlot to drink.

                      Tonight? I think DH is bringing home some trout, which we'll have with asparagus and salad, and maybe a little mashed rutabaga.

                      2 Replies
                      1. re: ChristinaMason

                        Sounds great!

                        1. re: ChristinaMason

                          the item I couldn't remember was grilled sweet corn on the cob. surprisingly good for this early in the season.

                          the market was out of trout, so tonight we had seared scallops instead. I made a white wine sauce with butter, lemon, garlic, parsley and fresh thyme. served over rutabaga-carrot puree (tang-ed up w/ buttermilk and cottage cheese), that's what was for dinner. salad was just some leftover caprese.

                        2. I'd made polenta for part of our Mother's Day feast, and fried up a couple of slices of the remainder for (hot, exhausted me) dinner tonight. On top: sliced hardboiled egg and half-avocado, marinara sauce. For afters: the last slice of that almond-dark chocolate cake, with ice cold almond milk. I'm still exhausted, but I feel a little less hot (and angry!) than I did an hour or two ago.

                          Moreover, I'm impressed with myself for not drinking the rest of the red pepper coulis, which was perfect.

                          1 Reply
                          1. re: megjp

                            Good food can take the angries away. :-)

                          2. Tonight's dinner was a burger
                            A chuck roast that I ground moments before cooking.

                            6 oz of loosely held meat, seasoned with Dizzy Cow LIck rub, and cooked quickly in a cast iron skillet using a smashburger technique to medium with a pink center

                            Red tinged lettuce, a couple of slices of a nice red tomato, a few slices of avocado and homemade grain mustard on a seeded bun rounded out this burger

                            It was just me for dinner tonight so in my lazy state after work it was just a burger. No sides

                            Off to enjoy a nice snifter of single barrel bourbon and a cigar.

                            1. #2 son graduated from Emory Univ. today, so knowing it would be a long day, I put a potroast in the crockpot before we left. That's staying warm, I steamed some potatoes and made a cucumber/radish/onion/carrot salad when DH and I got home. Waiting for Mr. Graduate and his buddy to get home with all the rest of the stuff from his campus apartment.

                              I think I may talk them into going out for frozen yogurt for dessert if it's not too late.

                              16 Replies
                              1. re: jmcarthur8

                                Nice meal to come home to! Congrats to your son. That's my alma mater!

                                1. re: ChristinaMason

                                  Thanks, it's a great school! I'm so glad he went there.

                                2. re: jmcarthur8

                                  Congratulations, sounds like a wonderful way to welcome them home!

                                  1. re: jmcarthur8

                                    Congrats to him, and yummy welcome back home dinner for the graduate!

                                    1. re: jmcarthur8

                                      Congrats

                                      1. re: scubadoo97

                                        Thank you, everyone! I read your posts to him. He leaves for Morocco soon to do some economic development work - that will be an interesting culinary adventure!

                                        1. re: jmcarthur8

                                          Jm, how exciting he is headed to Morocco... I have taught Moroccan cooking classes. A very exciting and exotic cuisine. Hope he makes lots of local friends, and get's to eat at private homes while he is there!

                                          1. re: gingershelley

                                            gingershelley, he makes friends wherever he goes, so I just know he will swap cooking lessons with people he meets. While at Emory, he did that with a friend's Vietnamese parents. They taught him how to make pho, and he taught them how to make gyros and lasagna.

                                            1. re: jmcarthur8

                                              Very nice, JM, I am sure it will stand him in stead in Morocco; Godspeed and lovely travels to your son!

                                          2. re: jmcarthur8

                                            Lucky guy! Glad he's one to appreciate the culinary aspects.

                                        2. re: jmcarthur8

                                          major congrats jm to you and your son.............
                                          our son graduated from UNLV earlier, very nice to be finally over with the rigors of study right?

                                          1. re: iL Divo

                                            Thanks! He's had so many books to read and papers to write, he hasn't had time to cook much lately, so I know he's looking forward to getting back in the kitchen.

                                            1. re: jmcarthur8

                                              cooking is for some, a relaxing time. it's nice when men, young or older, can get in the kitchen and be creative. I love watching both our guys' love of cooking.

                                              1. re: iL Divo

                                                He will spend hours cooking a wonderful meal and never grumble about the time it takes.
                                                Don't ask him to do the dishes though, when You cook. He'll whine so much, you'll give up and do them yourself.
                                                I just make sure he does most of the cooking when he visits. Nice trade-off.

                                                1. re: jmcarthur8

                                                  don't we love our boys?!?!?! they are so precious

                                              2. re: jmcarthur8

                                                you sound proud as punch, jm, and deservedly so. here's to a fabulous and safe trip for your boy.

                                          2. Walked in the door starving so I started with a cold grilled half artichoke. I have never made these till this weekend. I steamed, cut in half, removed choke, and marinated in a very garlicky lemon vinaigrette until grilling for a few minutes each side. The one I had last night was OK but nothing like what I have had out. But I poured the rest of the vinaigrette over the warm leftover grilled artichokes before refrigerating and a day later these are AMAZING. The second marinade appears to be critical.

                                            Main course was a salad of romaine hearts, scallions, tomato, avocado, grilled mushrooms and grilled steak, garlic buttermilk dressing and crumbles of blue cheese. Hit the spot.

                                             
                                            11 Replies
                                            1. re: GretchenS

                                              Gorgeous steak salad, Gretchen!

                                              1. re: GretchenS

                                                yum! so many good things going on there.

                                                1. re: GretchenS

                                                  Looks great

                                                  1. re: GretchenS

                                                    I love the idea of those artichokes. Actually, artichoke is one of my trigger words. I hear "artichoke," and I instantly want it!

                                                    1. re: roxlet

                                                      That's a pretty healthy trigger word, roxlet, sadly mine are more in the potato chips/cheetos area.....

                                                      1. re: GretchenS

                                                        Oh, I have those too, but I suppose I mean trigger on a recipe. I rarely see potato chips and cheetos in recipes :)

                                                    2. re: GretchenS

                                                      My neighbor always does grilled artichokes that way, and they are fabulous.

                                                      I had almost that exact salad for lunch yesterday, Gretchen. Great minds . . .

                                                      1. re: GretchenS

                                                        Looks delish! I shall have to borrow that technique and try grilling my 'chokes. Kind of bored of the plain steamed.... thanks for the idea GretchenS!

                                                        1. re: GretchenS

                                                          Ah I was just about to respond to your previous post to ask how to grill an artichoke, just as well I carried on reading. I have two in the fridge, so this is happening soon! That steak salad looks very satifying.

                                                          1. re: GretchenS

                                                            wow that looks really good, Gretchen!

                                                            everyone's food does. i'm just lurking here, because i haven't been cooking at all lately - too many dinners out. It's only a bad thing because all the clothes in my closet have left to find and commiserate with the jeans.

                                                            1. re: mariacarmen

                                                              Hiya mc, nice to " see" you.

                                                              Thanks all for all your kind words!

                                                          2. Chewy chocolate chip cookies with Biscoff-cream cheese frosting. Bad day, and oddly sweets sounded really good to me. (normally so not a sweets person) I'll prob have something healthy later to help even things out

                                                            1. made a really nice soup yesterday that is also going to be dinner tonight, except now i want steak salad!
                                                              anyway, the soup is chicken soup - chicken legs simmered with lots of leeks until falling off the bone, shredded meat added back to the pot together with a lot of rosemary, a lot of chickpeas, a handful of chopped up cherry tomatoes, and a handful of macaroni.

                                                              I also made sweet potato/pecorino pancakes, they turned out really well..

                                                              3 Replies
                                                              1. re: Klary

                                                                Now that does sound good

                                                                1. re: scubadoo97

                                                                  it does!! interesting combination of flavors...

                                                                2. re: Klary

                                                                  That sounds wonderful!

                                                                3. dinner will be apple and cranberry sourdough stuffed pork chops.
                                                                  a mash of Yukon gold potatoes and cauliflower creamy butter and 1/2&1/2 mixed in.
                                                                  green salad with everything green and other colors I can find.
                                                                  habanero papaya mango vinaigrette.
                                                                  carmelitas for dessert.

                                                                  1. Thought I was going to make a composed Nicoise last night, but as the day rolled on, got a craving for grilled shrimp.

                                                                    Took a dozen + shell on 24's out of the freezer to defrost, and dressed with garlic, aleppo pepper, lemon zest and EVOO.

                                                                    Decided to serve over a Thai green papaya salad, for something different. shredded green papaya with sweet 1/2 cherry tomotoes, cilantro, lime, fish sauce, a little sugar, small amount of green chili. Roasted some peanuts with salt and brown sugar. Chopped.

                                                                    Grilled off those shrimps on a couple of skewers, pulled of the shells and served atop the very nicely balanced cool salad with some crusty bread. Easy, interesting and a tad exotic. I am keeping this one!

                                                                    So simple now that I found the Hung Long market less than a mile from me carries shredded green papaya in the veggy case. I think I will be eating this all summer!

                                                                    6 Replies
                                                                    1. re: gingershelley

                                                                      Green papaya salad is great. Yours sounds right on and a nice foil for the grilled shrimp

                                                                      1. re: gingershelley

                                                                        I didn't know this was available at all, my word. Now that I live near the non-touristy of our chinatowns, and it's strolling season, I may have to carry out a neighbourhood canvass for pre-shredded papaya.

                                                                        1. re: megjp

                                                                          Megjp, it is VERY handy. Sold in bulk out of plastic bin, so you can get as much or as little as you want. Good, since it doesn't keep. I had salad leftover, and it had a wierd texture by yesterday after sitting in the dressing overnight. Note to self to not make too much at a time:)

                                                                          1. re: gingershelley

                                                                            I actually did write a note-to-self for this weekend.. I'm going hunting! :)

                                                                            1. re: megjp

                                                                              :) So lovely, and easy to use! Good luck MegJp! Let me know if you find it!

                                                                              No doubt, lot's of recipes for Thai salads call for green papaya, but have NEVER found one truly green here; the shreds are awesome:)!

                                                                        2. re: gingershelley

                                                                          That sounds fantastic, gs, and makes me sad I am allergic to shrimp. But happy for you!

                                                                        3. Yesterday's dinner was hamburger steak topped with sauteed onions and orange bells & gravy; on the side, sauteed cauliflower and potatoes au gratin. The bf's mother sent over the leftovers from a chocolate layer cake, pound cake and coconut cake...

                                                                          Tonight, stuffed chicken breast (onions, garlic, grated carrot, spinach & herb cheese) pan seared and finished in the oven. A simple rice that I'll toast first then cook with chicken stock and some cajun seasoning and a salad of various veggies hanging out in the fridge. That completes my salad requirement for the week. And I'm not touching any of that fat filled cake that moms in law sent over..I'm not...

                                                                          1 Reply
                                                                          1. re: Cherylptw

                                                                            Cheryl, the chicken sounds wonderful!

                                                                          2. Last night I made crab cakes, which I would like to preface by saying I still don't have any of my kitchen stuff - not even a bowl! But I got a taste for them so decided to expeiment. So into a large pyrex roasting dish went a cupful of buttermilk pancake mix, which I then realised was a bit sweet (though if you consider hush puppies, that's not such a bad thing) so I added salt and um, mayonnaise, then canned crab, sweetcorn, cayenne, mixed as best I could with a crappy fork, then fried in batches! Really not as awful as you might think from the "recipe"! Steamed asparagus on the side. Lots of asparagus at the moment, yum.

                                                                            Tonight will be a chorizo, red onion, cherry tomato and sweet pepper frittata with lots of parsley, with the mixins tossed through couscous for lunch tomorrow. God I'm sick of eggs, pasta and couscous!

                                                                            8 Replies
                                                                            1. re: gembellina

                                                                              Having returned early this AM from FLA...was going to make those oven fried wings....but got more down to earth...roasted portobello with balasmic reduction, then pan seared salmon finished with white wine lemon and butter, sauteed cherry tomatoes, greenbeans, garlic, olive oil and thyme....

                                                                              1. re: PHREDDY

                                                                                Cold and wet here today....here was diner...Portabello with buffalo mozarella, and a reduction of balsamic, Cherry tomatoes, greenbeans, garlic, oil, s &p cumun....Pan seared salmon with lemon,butter white wine with Horseradish/garlic mayo sauce.

                                                                                 
                                                                                 
                                                                                 
                                                                                1. re: PHREDDY

                                                                                  Those beans look excellent. So fresh!

                                                                                  1. re: ChristinaMason

                                                                                    CM...yes they were....right from my organic green grocer, cleaned and into the pan....

                                                                                  2. re: PHREDDY

                                                                                    Phreddy, would you mind tossing me any leftover shrooms? :)

                                                                                    1. re: iL Divo

                                                                                      ju got it!!!! made some more tonight for the princess...when I make these i am treated like a prince!!!!

                                                                                      Give me your address and I will send some to my royal family!!!

                                                                                2. re: gembellina

                                                                                  Don't you feel totally empowered when you come up with a great dinner against all odds without equipment?? Really impressive! How long till you get your stuff?

                                                                                  1. re: GretchenS

                                                                                    It was certainly a lot better than it might have been, and I try to think of myself as some sort of pioneer cook, making the best of a tough life out on the frontier, feeding up my man so he can go out and farm the land or mine for gold or whatever! My stuff should arrive within the next fortnight, having enjoyed its east coast cruise, and I can go back to being a pampered urbanite ;)

                                                                                3. Steak is on the menu.
                                                                                  It's cold and wet today. The club steak will be seared in a cast-iron skillet and finished in the oven. Sides will include home fries (a leftover baked potato put to better use) and a fresh salad. House red to wash it all down. NCIS (last show of the season) will be on the plasma.

                                                                                  5 Replies
                                                                                  1. re: steve h.

                                                                                    Classic Steve

                                                                                    1. re: scubadoo97

                                                                                      Isn't it?? And don't you love it that we know that about him and Deb??

                                                                                    2. re: steve h.

                                                                                      Steve if you like NCIS you probably watch NCIS LA.....Barret Foa who plays the nerd is a son of a very good friend of mine!!!!!

                                                                                      1. re: PHREDDY

                                                                                        very cool.

                                                                                        1. re: steve h.

                                                                                          my mets and your yanks got beat up last night!!!! thank you for WFD!!!

                                                                                    3. I thinly sliced the rest of the tenderloin from Sunday, and fried it up then dumped in some fresh tomatoes and baby spinach. Poured in the leftover red pepper coulis and killed the heat, boiled some pasta and put some in with a dollop of marinara. Mixed until warm. Last of the goat feta on top. Dinner!

                                                                                      1 Reply
                                                                                      1. re: megjp

                                                                                        Yummy repurposing of leftovers!

                                                                                      2. Tonight was a cold grilled artichoke with srichacha mayo with just a twitch of smoked paprika, which picked up the smokiness of the artichoke beautifully. Followed by B.L.A.T. salad. Yum.

                                                                                        3 Replies
                                                                                        1. re: GretchenS

                                                                                          A trigger photo for roxlet. I keep hoping my skills with this digital camera will improve but it is very hit or miss.

                                                                                           
                                                                                          1. re: GretchenS

                                                                                            i want his right now. Oh yes, I do!

                                                                                            1. re: GretchenS

                                                                                              Very nice Gretchen S, and the artistic 'dots' around the edge - how Resto of you!

                                                                                          2. Tonight's meal was in keeping with Salad Month and, like megjp, I had leftover tenderloin to attend to. I made a quick (literally 10 min., max) salad of hearts of romaine, radish, kumatos, cucumber, red grapes, toasted walnuts, and thinly sliced steak, topped with buttermilk blue cheese dressing and a few crumbles of the same. I forgot the celery.

                                                                                            Truth in eating: this is the meal I made my husband. I had a diet Snapple lemon tea, a snack bag of "hot-wing ranch" Doritos, and some canapes at an event. That was MY dinner. The standout was a Czech hors d'ouevre--one bite of white bread topped with a mousse of chicken liver(?) and pureed potato(?)

                                                                                            ETA: couldn't forget the avocado on the salad! And I ended up making myself a small salad, later, after all...

                                                                                            1 Reply
                                                                                            1. re: ChristinaMason

                                                                                              AHAHAHAHAH LOVE THIS! not sure which dinner i like better.... but probably the steaky salad.

                                                                                              we were in prague and ran into these open face, white bread sandwiches with various odd but delicious toppings all over the City. loved them.

                                                                                            2. I didn't get home til around 10, as I had my mother's college graduation to attend to (cum laude, wooo mom!!). I just wanted to curl up on the couch and watch my recorded inhales of NCIS and NCIS:LA, a quick stovetop mac and cheese it was. I made a béchamel with lots of parm and fontina, I put some garlic and onion powder in along with some red chili flakes and mustard powder. Mixed in the elbows and voila! Comfort in a bowl. So not healthy, but so tasty.

                                                                                              5 Replies
                                                                                              1. re: kubasd

                                                                                                That's my kind of comfort food.

                                                                                                1. re: kubasd

                                                                                                  hey, congrats to Mom, that is fabulous and your post-celebration dinner sounds yummy too.

                                                                                                  1. re: GretchenS

                                                                                                    Thanks! I'm so proud of her! She turns 50 this year, too so it's a big year for her, lol. I brought her a dish of the mac and cheese that I'd topped with some cheesy breadcrumbs so it was all set to bake for her dinner tonight.

                                                                                                  2. re: kubasd

                                                                                                    wow, congrats to your mom! sounds like a real go-getter!

                                                                                                    1. re: kubasd

                                                                                                      To your mom: you go Girl!!!
                                                                                                      Your mac and cheese sounds delicious.

                                                                                                    2. Tonight was very simple -- balsamic marinated chicken breast, roasted sweet potatoes and stamed broccoli. But in the background, lots of prep for various dishes to be prepared for 2 Asian/International festivals at the end of the week -- at my office and my daughter's school. For those 2 events, I'm planning to make a giant batch of rogan josh, sooji halwa with pineapple, keema samosas (the cheater kind, baked in puff pastry), and some American desserts -- coconut cupcakes, chai spiced snickerdoodles and a chocolate bundt cake if I'm more efficient than I can expect to be. So tonight after dinner I mixed the spice paste for the rogan josh and may still brown the lamb if i'm feeling ambitious (chances are dwindling).

                                                                                                      2 Replies
                                                                                                      1. re: MAH

                                                                                                        Rogan josh might be my favorite wet curry. What do you put in your spice paste? I hope it is as creative as the combination of sooji and pineapple. I imagine the fruit would be interesting with cardamom and saffron.

                                                                                                        1. re: JungMann

                                                                                                          onion, garlic, ginger, cumin, coriander, turmeric, garam masala, cayenne, salt and Penzey's Rogan Josh blend of curry powder (which is fantastic). Not a creative blend, but the flavors work.

                                                                                                      2. ok that's it, I'm SO having steak salad for dinner tonight! Husband is out with his friends and actually steak salad is something I only make when it's just me.. I wonder why.

                                                                                                        Yesterdays dinner was left overs, but I made a side dish that turned out so delicious it's worth mentioning here. I sliced a pack of oyster mushrooms into thin strips, fried them in a tiny bit of oil over very hight heat until golden and crispy. Salt & pepper and red pepper flakes, and a couple of tablespoons of sesame seeds. They were toasted to a golden brown almost instantly.
                                                                                                        Removed the mushrooms from the pan, and added a bunch of fresh spinach (with, again, a tiny bit of oil). When the spinach had cooked down I seasoned it with some Chinese black vinegar and soy sauce. Had I had some sesame oil some of that would have been good..
                                                                                                        Piled the spinach onto a plate and topped with the crunchy, sesame studded mushrooms.
                                                                                                        Satisfying, healthy, delicious and it reminded me how much I love Chinese black vinegar as a flavor booster.

                                                                                                        4 Replies
                                                                                                        1. re: Klary

                                                                                                          You reminded me that I have an unopened bottle of Chinese black vinegar that I bought when I was going through a Ming Tsai phase. I'm going to dust it off and open it!

                                                                                                          1. re: Klary

                                                                                                            Wow, that sounds fabulous, I love Chinese black vinegar too but don't think to use it often. But you have inspired me! I am SO making this soon! :)

                                                                                                            1. re: GretchenS

                                                                                                              my favorite way to use it is on roasted broccoli. Sprinkled with toasted almonds and chili flakes mmm...

                                                                                                            2. re: Klary

                                                                                                              that sounds very good! i think i'll copy :)

                                                                                                            3. made my pink beans yesterday, they are a little worse for the ware but hopefully adding an entire stick of cream cheese will mellow them out a bit.
                                                                                                              the rice will go in the rice cooker later and the fish will be defrosted for fish tacos.
                                                                                                              the kid'll be here for dinneau and loves fish anything.

                                                                                                              1. Last night I got on the Salad month bandwagon, much to the reticence of the Frenchman (he claims to not like salad, but when I make a good one, he gobbles it up and compliments me, so I think he just THiNKS he doesn't like salad:).

                                                                                                                Made a BLAT salad with a bit of leftover cubed herb-roasted turkey, cuckes, and crumbled blue cheese added, house dijon viniagrette. Served with bowls of avgolemeno made with broth from steamed artichokes, chicken stock, lots of dill and lemon. Tiny pastina added, then a swirl of egg yolks mixed with some of the broth until lightly thickened. Fresh Bin5 crusty loaf.

                                                                                                                Very nice on another warm evening.

                                                                                                                Tonight will be last meal b4 he leaves for Paris for 2 weeks, so will make something he loves.

                                                                                                                Steamed artichokes with my homemade chive mayo, brandied chicken liver mousse with him eating WAY too much bread....

                                                                                                                Then grilled salmon and asparagus with lemon/shallot/herb compound butter. Steamed new potatoes. So he doesn't forget to remember that my dinners are better than A) Anything his mother makes while he is there (she is a very poor cook - unusual in Paris) and B) better than some meals he will eat out while there.... I love my nickname of LeChef he bestowed on me a couple years ago. Has a great double meaning in french... but that is another whole long story:)

                                                                                                                Happy hump day all!

                                                                                                                17 Replies
                                                                                                                1. re: gingershelley

                                                                                                                  Wow, you are sending him off in style!! He will not forget... :)

                                                                                                                  1. re: gingershelley

                                                                                                                    drool. lucky guy!

                                                                                                                    1. re: ChristinaMason

                                                                                                                      VERY lucky guy, and i think in reciprocation he should take YOU to paris with him next time, GS!

                                                                                                                      1. re: mariacarmen

                                                                                                                        Oh, MC, and CM, etc. We have been a few times together; just can't allways afford the $1,300 airfare for each trip; we work it out... There is time in Paris he needs with the folks, and there is time we need together there, plus the family in the country to go see, and all the dots on the map we wish to visit. This time I am sitting out; but he does have a LIST of items to bring back. I am planning to be there with him in September, and so far we are headed for Apulia, Italy as our 'other destination", plus the time in the country with his extended family in St. Martin. Home of the best, hardest-to-find rsto for sauteed' frogs legs that is an annual destination.

                                                                                                                        All is good, my COTM friends....

                                                                                                                        Waiting now for him to arrive for "the last meal of now", and have printed version of the GET list, plus email back -up, and a wad of ziplocks for him to take to bring stuff home. They weirdly don't seem to have zip-lock bags in France. Anyone sense a company to build over there? Genius!

                                                                                                                    2. re: gingershelley

                                                                                                                      Never mind the food...just show up in Paris with a bit of cheese and bread....and ask him what he would rather have????

                                                                                                                      DON'T ANSWER ...HE IS A GUY ....I THINK I KNOW HOW HE THINKS!!!!! GO FOR IT!!!

                                                                                                                      1. re: PHREDDY

                                                                                                                        No worries Phreddy, we have it all worked out... the cuisse de grenouille never are better than my thighs.... tho I am not sauteed in butter and garlic:)

                                                                                                                        1. re: gingershelley

                                                                                                                          hah - love it! i am sure he loves your pamplemousses better too!
                                                                                                                          ok, probably took it a step too far....

                                                                                                                          it's great you have so many opportunities to travel abroad with your frenchman!

                                                                                                                          1. re: mariacarmen

                                                                                                                            Funny MC! I swear, pamplemousse is my FAVORITE French word, so much better than grapefruit.

                                                                                                                            If I ever opened a cafe, Pamplemousse is in the running for the name:)

                                                                                                                            1. re: gingershelley

                                                                                                                              A cafe here, a zip-loc store there . . . hmm, I see a global businesswoman in your future, gs.

                                                                                                                              1. re: nomadchowwoman

                                                                                                                                Seriously, NMC, If I could bring ziplock bags to the French housewife, we would make a killing! Le zeeplok, non?

                                                                                                                              2. re: gingershelley

                                                                                                                                This conversation is hilarious to me. When I was in France as a high school student, but roommate half woke up and asked me how to say "I bathe myself in grapefruit juice" in French. That phrase has stuck in my head since!
                                                                                                                                je me lave dans le jus de pamplemousse. :)

                                                                                                                                1. re: kubasd

                                                                                                                                  love it. love it love it love it!

                                                                                                                                  1. re: kubasd

                                                                                                                                    I shall whisper that some night to JF...... hee hee

                                                                                                                                  2. re: gingershelley

                                                                                                                                    it's a great word!

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      I love that I'm not the only person who thinks that is one of the best French words! (Pamplemousse!!) My other favorite word is chingalera. It's a Spanish word that just means, "thing."But it can be used in so many ways if I am understanding the word correctly

                                                                                                                                      1. re: srr

                                                                                                                                        it's a little more descriptive than that, srr.... it's more like little EFFING thing. the first part of that word is used to say mean things about someone's mom!

                                                                                                                                2. re: gingershelley

                                                                                                                                  LOL!!!!!but is all about food! Enjoy the appetizers!

                                                                                                                            2. Beef Stroganoff is on the menu for tonight. I know it's not exactly seasonal, but this is what I've had a craving for and darn it, I'm giving in. Also fresh Italian bread and a green salad with GretchenS' s creamy garlic dressing (which I am finally getting to try). Lemon yogurt cake with blueberry sauce for dessert. Should be a nice reward for working in the garden today!

                                                                                                                              6 Replies
                                                                                                                              1. re: auburnselkie

                                                                                                                                That all sounds wonderful, especially the cake! Care to share the recipe?

                                                                                                                                1. re: gembellina

                                                                                                                                  Sure - it's an Ina Garten recipe. I like that I don't have to use my mixer, too! http://www.foodnetwork.com/recipes/in...

                                                                                                                                  1. re: auburnselkie

                                                                                                                                    Have you tried Ina's other lemon cake? I was wondering how this one compares...

                                                                                                                                    1. re: roxlet

                                                                                                                                      I have, and in fact that is the lemon cake I usually make. This one turned out really well. It's not as dense as the pound cake version, and the lemon flavor seems more pronounced in the yogurt cake. Maybe because the lemon isn't competing with the butter? I don't know, but I recommend it, definitely.

                                                                                                                                      1. re: auburnselkie

                                                                                                                                        That sounds good! I'll have to try that one next.

                                                                                                                                    2. re: auburnselkie

                                                                                                                                      Thanks!

                                                                                                                                2. FINALLY getting back in the kitchen. well, actually started last night, briefly. made my "base" for the chili that i will enter in our office chili cook-off this Friday. still have to pick up some mexican brew, roast some chilis, etc. i'm also going to braise a pork shoulder, to add to it, and sear a rib-eye. this chili's all about the MEAT.

                                                                                                                                  there's another rib-eye, salted & drying, in the fridge right now, waiting to be our dinner, along with leftover coconut rice and sticky rice, and assorted veggies from a recent thai night out. a salad will also be thrown together, so it'll be LIKE a steak salad.

                                                                                                                                  6 Replies
                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Oh....I get it like a salad.....but it is a salad!!!!!

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      You GO girl! Chili prep sounds awesome, and the steak sort-of-salad' :) will be what you need to get you there!

                                                                                                                                      1. re: gingershelley

                                                                                                                                        alas, got too lazy for the salad part of steak salad. but the steak came out great, served with a mixture of leftover pad thai and some sauteed thai veggies, doctored up with a little more mint, basil, and chili garlic sauce. on the side were steamed asparagus with homemade mayo mixed with minced ginger.

                                                                                                                                        chili is well on its way!

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          Cheering you on, mc!

                                                                                                                                      2. re: mariacarmen

                                                                                                                                        Good luck tomorrow!!!!! Here's cheering for a repeat :)

                                                                                                                                        1. re: kubasd

                                                                                                                                          thanks!!!

                                                                                                                                      3. Well, I haven't made it yet, but I have a friend coming over and the menu is Scampi w/ a lot of extra melted butter, minced roasted garlic, lemon, and a tot of red pepper just for fun. Hot French bread w/ more unsalted butter; sauteed broccoli rabe w/ a drizzle of olive oil and a squeeze of lemon; for dessert, I made an apple-caramel nut galette, and I've got vanilla bean ice cream if we decide it needs some. )

                                                                                                                                        4 Replies
                                                                                                                                        1. re: mamachef

                                                                                                                                          ok, MC, one of the very few seafood dishes my boyfriend CLAIMS to like is scampi, and one of these days i have to challenge him on that. so do you dry roast your garlic first, or is it roasted in butter, and then minced?

                                                                                                                                          and why unsalted butter, for the bread? me no understand....

                                                                                                                                          lucky friend....

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Hey, give it a shot. Worst that can happen if he doesn't like it is more for you. The unsalted thing is that I think salted butter tastes chemically and weird. Unsalted tastes like cream, yummmm. I'm not saying I don't use salt, oh no ma'am - I'm a sodium freak who will prolly stroke out early. : ) I just use Kosher salt, is all - yep, I even sprinkle it on the bread after I slather it. I'm most excited about the galette, and I think Liz is too....it's my first attempt, and I didn't know if it would work, but yeehaw, it did!

                                                                                                                                            1. re: mamachef

                                                                                                                                              MC....how did the gallete work out?...I have been making them for at least 20 years on and off...they are really easy and always delish....I too go with unsalted butter, because this way I can control. the amount of salt, because you really do need salt when you bake.

                                                                                                                                              1. re: PHREDDY

                                                                                                                                                PHREDDY, It.Was.Delicious.
                                                                                                                                                I'm snacking on a cruller and eyeballing it as I write. :)
                                                                                                                                                The leftovers, I mean.
                                                                                                                                                Which likely won't last long whether it's me who eats it or not.

                                                                                                                                        2. Chicken breasts (bone-in) baked with apples, apple cider syrup, and onions. Israeli couscous salad with almonds, pears, and dried cranberries. Red bell peppers. Avocados.

                                                                                                                                          1. Last night was the first time I've really cooked for a while, what with the continued preparations for the move. But my boyfriend had his last two finals of the year yesterday and it felt like the time for celebration.

                                                                                                                                            So I roasted a fancy organic chicken. I did it fairly simply with lemon slices under the skin and butter, salt and pepper. Onions and whole garlic cloves strewn about the sides. All roasted up in my super amazing, vintage roasting pan (which I couldn't bare to pack yet...) A wild rice-basmati mix on the side, cooked in a bit of quick stock I made from the chicken giblets and flavoured with a touch of sesame oil and butter/drippings from the bottom of the pan. And, to cut through all that buttery, chickeny goodness, steamed green beans tossed in a lemon and red wine vinaigrette.

                                                                                                                                            I'm also in freezer clean-out mode, as I don't want to have to drag coolers full of frozen odds and ends across the state. I made a significant dent in my collection of frozen egg whites with a brown butter egg white cake, topped with orange-vanilla curd (also from the freezer).

                                                                                                                                            We also bought a 12 pack of Newcastle, but were too tired to have more than a couple each.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                              Sounds like a wonderful celebratory dinner, BBL!

                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                Sounds like a great meal, and I wouldn't want to pack up that roaster yet either!

                                                                                                                                                Cake sounds delish as well. Care to share the recipe?

                                                                                                                                                1. re: gingershelley

                                                                                                                                                  No problem -- I used this recipe for egg white cake: http://nami-nami.blogspot.com/2009/01...

                                                                                                                                                  Only I browned the butter and added about 1/2 tsp of salt and 1 tsp vanilla. It turned out really good, especially after the godawful supermarket "cherry cream cheese cake" I threw out yesterday. It was not a cheesecake (although it looked like one in the package... a scam if I've ever seen one!) but rather a layer cake with the most hideously sweet cream cheese icing and a pile of cherry pie filling on top. We both thought we might never eat sugar again. Fortunately, we were wrong.

                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                    That sounds great... I am going to make, and top with rhubarb curd!

                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                      too funny :)

                                                                                                                                                2. Well, we've safely made it to our Berlin pad. It's dirtier than I imagined, but that may be due to the fact that the owner is an old lady who may just not see dirt as well anymore.

                                                                                                                                                  As with most of our summers here, I don't foresee a hell of a lot of cooking, but made my stand-by (yes, yawn, chicken piccata) yesterday before taking in my first burlesque show ever at some club nearby, and after some delicious drinks at a cocktail bar just around the corner from us. One cocktail "One in a million" was Indian (!) rum, vanilla liqueur, fresh lemon & pineapple juice, and a fat sprig of rosemary. Fanfreakintastic!

                                                                                                                                                  The burlesque show was amazing, and I can only imagine the sound of exploding heads were this kinda stuff going on in Puritanistan I mean Central PA hahaha. It would be impossible to include it in our show, which is a shame. Milk baths and nipple tassles! Awesomeness.

                                                                                                                                                  Tonight we're meeting friends for Syrian mezze & housemade ayran with mint. Hungry already :-)

                                                                                                                                                  14 Replies
                                                                                                                                                  1. re: linguafood

                                                                                                                                                    Annnnnnndddd lingua's European summer begins with a bang! :-)

                                                                                                                                                    P.S. The "One In A Million" drink sounds intriguing, as I've got some Cuarenta y Tres at home. Hmmm....

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      Sounds like anything but a bumpy landing Lingua! Glad you got out to a Burlesque show - fun, huh? They are all the rage here in SEA for the last year or so. Been to a couple. A risque, sexy night out. Guess I am glad I don't live in central PA:0)

                                                                                                                                                      1. re: linguafood

                                                                                                                                                        Sorry things are getting off to such a slow start, lingua . . . ; )

                                                                                                                                                        Had to google "ayran."

                                                                                                                                                        Try not to OD on the exotica.

                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                          It's the perfect summer drink & a lovely accompaniment to any Middle Eastern foods. The addition of mint is unusual -- generally, it's just made with yogurt, water & salt, but the mint version is lovely. Very refreshing!

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            persians have a very similar drink - doogh (i beleive pronounced "doolgh") - yogurt, water (or club soda), mint, salt and pepper.

                                                                                                                                                        2. re: linguafood

                                                                                                                                                          What is the name of the Syrian place you like? My friend and I are planning a potential trip to Berlin this summer and I would love to add your recommendations to the itinerary.

                                                                                                                                                          Over here, dinner is on the light and healthy side. Stinging nettle frittata, escarole salad with buttermilk and labneh dressing and a small serving of chicken paprikash with dilled noodles.

                                                                                                                                                          1. re: JungMann

                                                                                                                                                            JM, i'm sure lingua will respond, but in the meantime, check out her blog:

                                                                                                                                                            http://bitchinberlin.wordpress.com/

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              I read it occasionally at home. Sadly all sorts of red flags go up when I try to visit the site at work.

                                                                                                                                                              1. re: JungMann

                                                                                                                                                                Wha'??? Did I not take the nude pics down? hahahaha.

                                                                                                                                                            2. re: JungMann

                                                                                                                                                              Junger Mann - the Syrian place is called Yarok, and it's located on Torstr. in the Mitte district.

                                                                                                                                                              Holla if / when you get here, perhaps I'm still around :-)

                                                                                                                                                              1. re: linguafood

                                                                                                                                                                Will do. Given my musical interests and love of baroque architecture (as well as sing-songy dialect) I want to do Vienna instead, but the consensus seems to be that young people do not go to Vienna. They go to Prenzlauer Berg.

                                                                                                                                                            3. re: linguafood

                                                                                                                                                              Nice trip and diversion from the ordinary

                                                                                                                                                              The rum drink sounds very tasty.

                                                                                                                                                              I'm jonesing for some Syrian mezze. What did you have?

                                                                                                                                                              1. re: linguafood

                                                                                                                                                                oh la la! it sounds like you're off to a very scintillating start. keep it up!

                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  First of all, "Puritanistan" - hysterical!
                                                                                                                                                                  And second, you have a Berlin pad? Nice! Enjoy your trip!

                                                                                                                                                                  For dinner tonight I am making Chicken Milanese with a big salad - one of my favorite meals.

                                                                                                                                                                2. Well, I don't know WFD yet - hopefully back to COTM, now that the Frenchman is on the plane...

                                                                                                                                                                  But I did meet a GF at a cult favorite import shop here in town this morning. Best to go with a friend, since they have minimum's of a LB. on cheeses and bulk olives. They carry all kinds of meditteranean, Italian, Eastern European, and assorted other gourmet goodies. Decent prices on most, excellent on Cheese and olives. Big John's PFI..... http://www.bigjohnspfiseattle.com/

                                                                                                                                                                  Here is looking at you L. Nightshade! Wish you had been with us today!

                                                                                                                                                                  Stocked up on more herbs and spices - the green zatar and sumac I forgot at World Spice last trip, plus green cardammom, junniper berries, white pepper.

                                                                                                                                                                  Restocked pomogranate molasses, gigante beans, bulk bittersweet chocolate, rye flour and 00 flour.

                                                                                                                                                                  Off to the closest farmer's market in a bit for the FIRST visit of the season... that will determine the 'before's, for the 'after's" below:

                                                                                                                                                                  Here is what I know is for the cheese course tonight... 2 Basque cheeses - one from Spain that is goat, aged and nutty, second is a bloomy, aged goat just getting runny from French Basque - it's a little tangy - and Carmargue fluer de sel butter from Belgium woo hoo!

                                                                                                                                                                   
                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                    Man, reading through all the new posts here is just filling me up with jealousy! First Linguafood in Berlin (I've always wanted to go to Berlin) and now you with your cheeses...

                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                      great haul from the store. i'm jealous. cheese sounds great, too.

                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        cheezus christ those fromages sound heavenly!

                                                                                                                                                                      2. Dinner last night: Albondigas en salsa con picada de almendras (from COTM)--meatballs in almond sauce that I liked a lot, DH wasn't crazy about, roasted brussels sprouts w/sherry vinegar, and the ubiquitous avocado-tomato-onion salad. Berries and peaches for dessert.

                                                                                                                                                                        Tonight, DH will have to fend for himself as I'm going out to hear music w/the BFFs.

                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                          Ooh! NMC, I had my eye on those for this weekend. The almond sauce sounds so good. Any improvements you would suggest? A bit worried they will be a tad boring.....

                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                            I thought they were pretty tasty, gs, but I overcooked them a tad while frying--b/c they looked so pale. Since they simmer in the sauce, it's best to undercook them when doing the first fry. Apparently the other COTMers who made these also worried about the lighter color, but if you brown your picada enough, it will get nice and dark. Now, this doesn't make a lot of sauce, so if you want to serve these w/noodles or potatoes or bread for sopping (I didn't, of course, as I'm low-carbing right now--have I whined enough about that yet??), I'd double the sauce recipe. The sauce is good. Also the recipe doesn't give any specific proportions for salt; I was afraid I was being heavy-handed with the kosher salt, but I was glad for it. I always think it's hard to salt meatballs after they're cooked.
                                                                                                                                                                            And this is a somewhat fussy prep and clean-up, so allot enough time for that. I didn't, of course, so it was almost 10 before we ate last night. (Other COTMers used the same pot they fried the meatballs in to make the picada and sauce; I wasn't that smart.)

                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                              NMC, I did head to the proper COTM thread and read through the comments on these; might make them for the parents for dinner Sat. night. They are thinking of going to Spain this year, and I am trying to push them over the edge to do that trip! Some tapas might help...

                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                              L.Nightwood made those recently too, i believe - i saw a pic - they look heavenly!

                                                                                                                                                                            3. re: nomadchowwoman

                                                                                                                                                                              Claudia Roden has good meatball in almond sauce recipe that I recommend (is that the one?). I actually prefer them repurposed into a Swedish-meatball style dish with a touch of cream, broth and parsley to smooth out and silken the sauce. Great with egg noodles.

                                                                                                                                                                              http://www.cookingchanneltv.com/recip...

                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                That's the one, CM. I agree they'd be fantastic w/egg noodles. In fact, I think my husband would have appreciated this more if I'd served him some egg noodles with it. This low-carb thing is way over-rated. ; )

                                                                                                                                                                            4. Sausage and pepperoni pizza, baked by me, but put together by Papa Murphy (well, I'm adding the pepperoni, so that counts, right?). Avocado, tomato, onion and cuke salad with the bit of lettuce that's left.

                                                                                                                                                                              1. Tonight's a celebratory dinner out...I can't wait. The menu has me completely salivating (but what to pick!?): http://theatlasroom.com/dinner.html

                                                                                                                                                                                Last night was a quick spaghetti and red sauce. I doctored some jarred marinara with sauteed red pepper, onion, bay leaves, red pepper, caramelized tomato paste, beef broth, and herbs. Fine whisps of parm. regg. on top. This meal cleaned out the last of the 1/3-full boxes of pasta from the pantry and don't plan on replacing them anytime soon! A romaine salad w/ vinaigrette on the side.

                                                                                                                                                                                1. I've a roast in the slowcooker; seared off a nice chuck and into the pot with caramelized onion gravy, carrots & potatoes. Green peas from my garden. Plain & simple tonight.

                                                                                                                                                                                  1. The end of the school year is so busy so I haven't been here much.

                                                                                                                                                                                    Tuesday's dinner was thai pork and noodles. I found it on food network. The sauce was shallots, garlic, ginger, fish sauce, and cilantro all whirred up in the food processor. Stir fried pork and green beans with rice noodles. Next time I will add some red peppers because the dish was lacking in color. Everyone in the family ate it so I guess it is a keeper.

                                                                                                                                                                                    Last night we had beef fajitas and "refried" beans. Skirt steaks were marinated in Tyler Florence's mojo and grilled. I also grilled red peppers and onions. Flour tortillas were warmed on the grill. I made homemade pico de gallo. Shredded some Tillamook cheddar. The beans were cooked in the crockpot and after I removed the liquid I mashed them.

                                                                                                                                                                                    Tonight - leftover thai pork and noodles and fajitas. Between the 3 kids we have swim practice, softball practice and a choir concert so there is no time to cook.

                                                                                                                                                                                    1. Tonight I'm smoking another boned out chicken. It's been seasoned with rub for the last couple of days, resting in the fridge.

                                                                                                                                                                                      I joined Costco the other day and came home with a bag of avocados so guacamole would be a good side Use to be members years ago but just fell out of the big buy. Always left with spending over $200 per visit. Well now I'm armed with a Food Saver and the freezers full. Oh brother, this isn't good.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                        LOL! It *can* get dangerous at the big buy stores!

                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                          Smoked chicken came out good as usual. So easy and taste great

                                                                                                                                                                                          Ended up making a veggie salad of diced tomatoes, mini cucumbers, mini colored peppers, corn off the cob and diced avocados served on a lettuce base. Dressing was a little diced shallot, sherry vinegar, honey, grain mustard and evoo. Very colorful

                                                                                                                                                                                        2. Round three of the chili prep tonight! and i have some leftover tri-tip that didn't go into the pot that we'll have for dinner. not sure of sides yet, tho i've got cauliflower, broccoli, and salad fixings.

                                                                                                                                                                                          1. The other night I sautéed up some red bell pepper with onion and garlic. Added various squashes, tomato and corn. Served it over Israeli couscous. It was so yummy, but I didn't get enough because husband had seconds, then thirds. So tonight, while he's at soccer, I made a huge pan, all for me. Finished off with some fabulous parm the boss brought back from Italy, and fresh pepper. Made up some more couscous and chowed down. (warning, it gets embarrassing, so no judgement) oldest boy has stomach flu so made him Campbell's chicken noodle from a can. It's his favorite I'm sick food, even over homemade. Served him a toasted roll, and a little applesauce for 'dessert.' the younger boy chose spaghettios. It's his favorite- 'daddy's out so mommys not cooking meal.' he too had a toasted roll and homemade chocolate chip cookies for dessert. I'm going to break open a watermelon and my book, and finally relax.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: sunangelmb

                                                                                                                                                                                              Your corn and pepper saute sounds tasty! And I loved spaghettios as a kid...they rarely appeared in our house!

                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                They rarely appear here. We do family dinners most nights, but sometimes they are a special treat.

                                                                                                                                                                                                1. re: sunangelmb

                                                                                                                                                                                                  Spaghettios were always my sister's favourite special treat. I always preferred Kraft Dinner.

                                                                                                                                                                                            2. Cleaning out the coolerator.
                                                                                                                                                                                              Leftover club steak will be the protein, carrots and a twice-baked potato (Gruyere/bacon) on the side. Maybe a California red to wash things down.

                                                                                                                                                                                              3 Replies
                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                Leftovers are ok. Here are some shots.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  damn that club steak looks like some prime meat!

                                                                                                                                                                                                  i love the Still Life with Carrots.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Thanks, mc.

                                                                                                                                                                                              2. Keeping it pretty simple tonight - took some meat sauce out of the freezer, and it'll be tossed with some spaghetti with Parm-Reg sprinkled on top. A small salad and some artisan crusty rolls alongside.

                                                                                                                                                                                                1. Tonight will be repurposed leftovers. Chicken cut into pieces and reheated with a hefty portion of butter-drippings from the bottom of the pan. Sauteed mushrooms, garlic and caramelized onions will be added to the sauce along with whatever herbs I dig out of the cupboard, or perhaps some fresh rosemary if I take the dog for a walk by one of the local bushes before dinner. Served over fettuccine, with a sprinkling of parmesan. I wish I had some greens to add to the mix, but that's just life, isn't it.

                                                                                                                                                                                                  1. Turkey meatballs in marinara, because I had the foresight to make more mince mix than I needed last month, wilted baby spinach with lemon and toasted pine nuts, and parsnip-fennel soup because hey, why not put them together.

                                                                                                                                                                                                    (The soup was fine, but I rushed it so the texture wasn't right. It'll reheat better tomorrow.)

                                                                                                                                                                                                    1. A fried chicken liver po-boy sandwich with fried potatoes...

                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: deet13

                                                                                                                                                                                                        Oh that sounds good

                                                                                                                                                                                                        1. re: deet13

                                                                                                                                                                                                          With a cold beer? That sounds perfect.

                                                                                                                                                                                                          1. re: rabaja

                                                                                                                                                                                                            With a couple of cold mugs of Jai Alai IPA.

                                                                                                                                                                                                          2. re: deet13

                                                                                                                                                                                                            oh man that sounds great.

                                                                                                                                                                                                            1. re: deet13

                                                                                                                                                                                                              That sounds so good! Last night, I watched a repeat of a Chopped episode in which they had chicken livers in the mystery basket. One chef fried them up just like I like and I really wanted some! And pair them with fried potatoes which I adore...on the menu for sometime this weekend!

                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                Didn't that look just perfect? I wanted, too.

                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                  Today is what my wife and I refer to as "Black Curry Friday".

                                                                                                                                                                                                                  It's when my son takes all of the the leftover meats from the week, such as those chicken livers, ground beef, and sausage and adds them to a pot of sauteed potatoes, onions, carrots, celery, and some old lentils stewing in water.

                                                                                                                                                                                                                  Then he adds a couple of bricks of spicy S&B curry....

                                                                                                                                                                                                                  Mind you, it's not great food, but he enjoys making it.

                                                                                                                                                                                                              2. Sandwiches with roast chicken, bacon (baked with honey and black pepper), and avocados, on challah. Yum.

                                                                                                                                                                                                                1. Tonight I needed something on the lighter side, and I had things that needed using, as in, today, so I picked up a package of meatless balls that a local market makes and which are about the best I've ever tasted. I had a half-pineapple, and some leftover red, green and yellow bell pepper, so after sauteening some ginger and garlic in peanut oil, I added the peppers and some chunked onions and gave it all a fast turn.I used regular unsweetened pineapple juice as the base of the sauce, hitting it with cider vinegar, chile oil, and a little agave nectar; added the fresh pineapple chunks and the sauteed veg., tossed in the (hot)meatless balls, and ate an enormous bowl of it over steamed Jasmine rice with a side of flash-sauteed zucchini and beansprouts. Yum. And leftovers, 'cause I'll be hungry again in an hour. Or so. Before midnight, anyway.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                    sounds wonderful, mamachef. i never cook with pineapple, and i love it so....

                                                                                                                                                                                                                  2. the BF lightly heated up the rest of the roasted tri tip leftover from last night's chili session, so that it was still pretty rare and delicious, along with roasted potatoes, a very garlicky mushroom gravy, and a veggie, walnut and cheese salad.

                                                                                                                                                                                                                    night three of working on The Chili. simmering now. i think it needs a couple of tweaks, and i'm adding in the last batch of meat - cubes of pork shoulder - in the morning so that the meat doesn't disintegrate. last night i discovered that the chili was too salty (i was freaking out!) so i did a search here and found this hilarious thread of great contention - http://chowhound.chow.com/topics/617060 - and i'd heard of the potato trick before, and i'd even recommended it to someone before - (hah! to the 1st runner up of the chili contest i won, one of my bosses!!) and it WORKED. noticeably less salty, i don't care why or why not, it worked. i then added more ground beef to totally get rid of the oversalting, adjusted the spicing, and i think it's almost there..... also tried something new to me. last time, i used a cornmeal slurry, and never really noticed its effect. this time (from that thread), i made a maseca (masa harina) slurry, and it added a lovely sheen and richness to the chili. it smells wonderful too, but not strong enough to give it an overly corn-y flavor. i may add a little more tomorrow.

                                                                                                                                                                                                                    it's too early to pat myself on the back, but i DID have a handicap. my sprained foot turned out to be a dislocated metatarsal, still waiting for a CT scan, and treatment, and in the meantime, my funky walking pinched a nerve in my low back that is KILLING my entire left leg and hip for the past 3 days. i was literally crying on the street corner on leaving the dr's office. radiating pain that abates ONLY - are you ready for this? - when seated at my desk chair at work. standing, laying in bed, walking - all induce killer, whimpering, gasping-out-loud pain. sitting in front of that computer - almost no pain! must be the exact right angle and height where the nerve isn't being pinched.

                                                                                                                                                                                                                    anyway.... i'm hoping to work the sympathy vote for my chili tomorrow.

                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Work it!

                                                                                                                                                                                                                      And, wow, I hope winning the contest jolts the nerve back into place and you become pain-free. That sucks.

                                                                                                                                                                                                                      The chili sounds awesome.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        EEEEEEEE! know that back pain all too well...had 6 plus hours of surgery on my back 3 years ago after injuring it 10 years before.....take heed....the pain is no joke....feel better

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Oh mc, how awful, feel better soon! Your chili sounds FANTASTIC, you should win on the merits, w/o the sympathy vote. :)

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            VERY glad you found the contentious "too much salt" thread, glad the potato trick worked, hope your dislocated metatarsal heals quickly once you *do* get treatment, and hope the sympathy vote isn't needed, but the votes come in for your chili today because it IS the best! :-)

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Hear hear.

                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                              MC, Chili sounds GREAT, and I love that masa slurry; works wonders:)

                                                                                                                                                                                                                              SO sorry about the sucky pinched nerve - have had that from a knee injury myself that made for gimpy walking. That really, really hurts. Used to wake me up at night. Hope they figure out how to fix you FAST!

                                                                                                                                                                                                                              Bettin' on you for the win today!

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                thanks you guys!!!! 15 minutes to start!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  What HAPPENED????? (still reading the thread, so maybe you note that you won below?)

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    no, unfortunately, i did not..... i lost!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Those judges must have had damaged taste buds!!!!!

                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                      What?????? Some people have, literally, no taste. So, did that leave more for us?

                                                                                                                                                                                                                              2. OOPS, totally missed the National Salad Month, but will make amends. Tonight is as follows: Asparagus Stilton Tart (recipe from London Times Magazine), Tomato Salad- both the asparagus and the mache lettuce that will dress the heirloom tomatoes are from our own garden-life is sweet...

                                                                                                                                                                                                                                1. I have a couple of really beautiful lamb tenderloins, and tonight I'm going to steal a recipe from a former job and crust them with pecans, sear them and oven roast them to finish until they're medium rare. I'm making a red-wine Bernaise to go along, and some braised greens. For starch, I have couscous, which I'm going to cook with beef stock, onions and garlic, salt and pepper. Yum, nice and simple and something to soak up the Bernaise, which I could literally drink plain.

                                                                                                                                                                                                                                  Oh, and something red on the beverage end. Chocolate Decadence cake (purchased) for dessert, with some raspberry ice if anyone wants it.

                                                                                                                                                                                                                                  Everyone have a great safe weekend please!!

                                                                                                                                                                                                                                  17 Replies
                                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                                    :::::::BIG sigh:::::: over that dinner, mamacita!

                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                      Yum, what time is dinner??? :)

                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                        Wouldn't I just love to welcome every last one of you to the table, y'all!! Think of the fun we'd have!!
                                                                                                                                                                                                                                        The funny thing is is that elaborate as tonight's dinner is (and it's because #2 son is coming over with #1 Potential DIL), tomorrow night's dinner is likely to be a peanut butter and jelly sandwich and some canned soup in front of the telly. Life around here bes that way: feast or famine. Or at least, elaborate feast and then, an exercise in lazy, slothful, "Stouffer's and Frozen White Castle Burgers" glory.

                                                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                                                          Nothing wrong with that. I currently have several frozen vegetable curries, banana leaves, pork loin and bangers in my freezer. And a near inexhaustible supply of frozen White Castle. The latter are the dinners I am don't post here (but secretly love).

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            You married?

                                                                                                                                                                                                                                      2. re: mamachef

                                                                                                                                                                                                                                        MS Phreddy is working long day...I took the day off....I too am making lamb...baby lamb chops ...now I know how I am making them....pecans and what else?....I usually use some mustard, garlic and a squeeze of lime for a short marinade.....pan sear and then roast....pretty much the same....I made a big pot of chicken soup, with both potato and angel hair pasta...then the lamb with roasted zucchini and tomatoes....need the details of your lamb...

                                                                                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                                                                                          Pecan-crusted lamb? Please tell me more!

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            for PHREDDY and JungMann: it's such an easy prep. The only consideration is that when you sear the lamb, you don't want to burn the nuts, so you have to watch carefully. Whatever cut you choose, make sure it's room-temp and well-rested. What I do, because I'm using a red wine for the sauce, is just dip the tenderloins in wine and salt and pepper them and then just roll them in the crushed nuts, whose oil makes them stick. (the wine helps, though.) I don't see why you couldn't coat it with your mustard and garlic and in fact that sounds marvelous. I've also done this using very warm spices, which would probably appeal to you, JungMann: ginger, coriander, cumin, a little clove and aleppo pepper. When I did this I used pine nuts for the coating, but those are so oily that I had to watch like a freakin' hawk to avoid the dreaded bitter scourge of burnt pinon. At any rate, this is totally delicious and takes well to all different spices and nuts. Enjoy.

                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                              "The only consideration is that when you sear the lamb, you don't want to burn the nuts, so you have to watch carefully."

                                                                                                                                                                                                                                              Don't worry Mama. I've always been careful with my nuts.

                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                <Spits out soda. JungMann!! LOLOLOLOL!! I wasn't expecting that from you!

                                                                                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                                                                                  My dry humor doesn't usually translate well online, but I had to share my thoughts this time!

                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                    awesome. of course i thought of your nuts when mamachef mentioned that recipe, but i didn't want to say...

                                                                                                                                                                                                                                                2. re: JungMann

                                                                                                                                                                                                                                                  I was hoping someone would take the burning the nuts comment and run with it. :-D

                                                                                                                                                                                                                                            2. re: mamachef

                                                                                                                                                                                                                                              ooooh bernaise... yummmmm pass me a straw.

                                                                                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                                                                                Are these lamb tenderloins about as thick as a man's thumb? I wondering how you will sear and roast without taking them past medium. I've made them a few times and always found it challenging to keep them on the med/rare side. Seems to only take a couple of minutes on each side at most.

                                                                                                                                                                                                                                                I'm liking the sound of your menu.

                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                  These go to about and inch and a half in the middle - dunno how big the average man's thumb is, but these are quite a bit thicker, and easy to take to medium - a quick sear to partially toast the nuts, into the oven quick quick, and it's over after about 7 minutes. Then it just needs to rest briefly.
                                                                                                                                                                                                                                                  I'm glad you like the menu - I'm pretty excited for dinner!!

                                                                                                                                                                                                                                                2. re: mamachef

                                                                                                                                                                                                                                                  llllaaaaaaaammmb! That sounds wonderful Mamachef! I would like a glass of bernaise please...

                                                                                                                                                                                                                                                3. Last night I made the Meat Stuffed eggplant as part of COTM; page 292 in Food of Spain.

                                                                                                                                                                                                                                                  Basically, you steam eggplant in a sugar/water/red wine vinegar mix until tender. I wasn't very happy with this as the eggplant 1/2's just seemed to get soggy, not tender. Pulled out after a couple minutes past when recipe said they would be done (to this point in recipe), and regrouped; threw them on the gas grill for a couple minutes each side to get some char and finish tenderizing.

                                                                                                                                                                                                                                                  I think it helped. So, you hollow out eggplant shells, fry up some onion (I used spring onions from farmer's market), add ground meat - called for pork, I used ground turkey which is mostly dark meat - chopped eggplant pulp, chopped tomato, some seasonings, garlic, breadcrumb n milk panade. Pretty standard meat stuffing except the flavor profile. Bake, top with a little Manchego (I used a little of my spanish Basque Petit Agaur, and some Parm). That's about it.

                                                                                                                                                                                                                                                  I thought it was a little boring. Worried about that on reading the recipe, since very low on seasonings. I can't seem to let 'subtle' well enough alone.... So when almost done and I tasted the filling, thought I would add a sauce. There was some of the steaming liquid in the pan, so I added some leftover tomato sauce with smoked pimenton from my saffron rice pepper from last weekend. The sauce made all the difference.

                                                                                                                                                                                                                                                  Roasted local aspergrass on the side with pomagranate mollasses dressing, also from COTM. THAT was awesome.

                                                                                                                                                                                                                                                  creme brulee for much later afters. Gotta love pulling out that little kitchen blow torch. So fun!

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    That stuffed eggplant does sound like it could use a bit of the Levantine treatment, were I to make it at home. There is a Filipino dish that is somewhat related in that it is a meat-stuffed eggplant tortilla of sorts, but the small amount of seasoning is compensated by roasting the eggplant, which gives it a tremendous amount of flavor.

                                                                                                                                                                                                                                                  2. OK, so yes, I did have salads again the last two nights, and no, I was not celebrating National Salad month or even trying to bore everyone here senseless. I knew I would be insanely busy at work but did not want to be tempted to do takeout so I thought I would try grilling enough different things on Sunday, and having enough other ready-prepped salad stuff available, so that I could have a different and interesting salad every night without being lured by the siren call of takeout places. And I succeeded very happily. I can also report that the panini press heated to screaming hot does an outstanding job of reheating grilled steak and mushrooms and said reheated items are lovely hot on a cool salad with mustardy vinaigrette. Ha, thought I would never use anything but realtor's garlic buttermilk dressing, didn't you??? :) Anyway, that's all I have to report. WFD tonight remains undecided. Have a great weekend everyone!!!

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                      Good eating, GretchenS... and happy weekend to you as well!

                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                        And I think I'm having a side salad tonight, so tonight will be the first time I try the Realtor's Garlic Buttermilk Dressing. (Last night's salad just had a quickie simple vinaigrette.)

                                                                                                                                                                                                                                                      2. Spaghetti & meatballs for the bf; gnocchi tossed with spinach, roasted cherry tomatoes and a bit of herbed cheese...a healthy grind of black pepper and a bit of fat free 1/2 & half to make a sauce. Side salads of romaine, carrots, cukes & whatever other veggies are in the fridge and toasted garlic bread for both of us.

                                                                                                                                                                                                                                                        1. Main meal today was at lunchtime - I cooked for a couple of friends. I made a "signature" dish of mine - pork tenderloin with a bacon vinaigrette over roasted fennel and onions, with some roasted sweet potatoes on the side. Dessert was a rhubarb parfait - a layer of rhubarb curd, then homemade ricotta, then rhubarb puree. Very tasty! Dinner was leftover thai beef in lettuce wraps - quite delicious as well.

                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                            Ummm.....biondanonima - you said bacon. And bacon vinaigrette? Do tell.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              I use thick cut bacon cut into lardons (diced pancetta is a tasty substitute, or while I'm in Germany, Bauchspeck). Anyway, saute as much bacon as you like until crispy, add a minced shallot to the hot fat if you feel like it. Let cool slightly. If you don't have enough fat to make the quantity of vinaigrette you want, add some olive oil. Then, while the bacon and fat are still warm, add sherry vinegar (or a mixture of balsamic and red wine vinegar is nice too, whatever you prefer) to taste, plus a handful of chopped fresh herbs, salt and pepper to taste, etc. If you want the mixture to stay emulsified, add a little dijon mustard. Pour warm over EVERYTHING. It really is delicious on the pork tenderloin, divine on roasted potatoes (or any other roasted vegetable - Brussels sprouts, OMG!). Enjoy!

                                                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                                                Dayam. This sounds wonderful!

                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                  it really does. thanks for this!

                                                                                                                                                                                                                                                            2. Ok my wonderful supportive WFD friends, I LOST! my pot got finished first, but i lost! her's was spicier, dammit, for which i partially blame the BF, who said mine was already reaching the point where it would be too hot for most people. it obviously wasn't. it certainly wasn't up to my own heat standards, but i wussed out. honestly, i truly thought mine had more depth, better flavors (i had 4 kinds of meat, she had ground beef) and there was something a little off in hers to me, a chemical-y sort of flavor, but i loved the heat in hers. and she had some beans, not a lot, but beans, where i had none. but whatever i felt about my chili, people loved hers better! fair and square, she won.

                                                                                                                                                                                                                                                              that bitch!

                                                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                "recount, recount, recount." it's not all about the heat. Plebe tasters. You was robbed

                                                                                                                                                                                                                                                                1. re: sunangelmb

                                                                                                                                                                                                                                                                  hee hee hee, thanks sunangel!

                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                  I don't care how fair you try to be: she done cheated. Somehow, somewheres, she cheated. : )

                                                                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                                                                    ahahaha mc - hmmmm, come to think of it, she DID give me half a vicodin before the cook-off for the pain in my leg... maybe she slipped everyone else a mickey too.... !!

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      Never wuss out.
                                                                                                                                                                                                                                                                      Kick her ass next go-around.

                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                        you said it, steve! next time, the HEAT is on.

                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                        Rigged from the start!
                                                                                                                                                                                                                                                                        Sorry, but your chili sounds much better. The judges must have been philistines!

                                                                                                                                                                                                                                                                        Eat well tonight--and I hope your leg gets better.

                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                      You gotz ROBBED!!!

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        you're all super nice to say that, and of COURSE i think my co-workers' tastes are plebian, but....if i can't beat ONE OTHER PERSON in a contest making CHILI, well.....

                                                                                                                                                                                                                                                                        and i don't even like chili! maybe that's the problem....

                                                                                                                                                                                                                                                                        seriously, i talked a lot of smack all week but it was all in good fun. i have the loser's trophy sitting proudly on my desk! it should say Second Place Chili "CHUMP"!

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          That's a cute trophy! I'm bummed that only one other coworker joined in the reindeer game contest, though.

                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                        Beans??? Double bitch!

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          But clearly there was some dirty work at the crossroads. If your pot got finished first, then people liked it better. Sunangel is right, RECOUNT!!!

                                                                                                                                                                                                                                                                        2. Tonight dinner was cheater crockpot shredded pork. Didn't know how it was going to turn out, but used a sauce I hauled home from nc last summer and it was delicious. Side dish of leftover pepper, squash mix and couscous from last night. I'm so full. Poor sick boy had another can of Campbell's. Made me sad cause he loves pork. Go away stomach Flu, you've been here 4 days already!

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: sunangelmb

                                                                                                                                                                                                                                                                            hard to go wrong with shredded pork....
                                                                                                                                                                                                                                                                            poor boy - here's to campbell's doing it's trick!

                                                                                                                                                                                                                                                                          2. Tonight we're having what is quickly becoming one of my favourite cheap cuts of meat: breast of lamb, deboned, marinated in lemon juice and ground pepper, stuffed with mint and the white parts from a bunch of green onions, rolled up and slow roasted until all the fatty parts have dissolved. On the side, a quick pickled radish salad of thin-sliced radishes, the green parts from the bunch of green onions, more mint, lemon, red wine vinegar, olive oil and a hit of sugar and salt, left to sit in the fridge all day. And some garlic-goat cheese mashed potatoes, if I can successfully extricate my goat cheese from it's dried cranberry coating.

                                                                                                                                                                                                                                                                            The meal calls for wine, but I think we'll skip it tonight, as we are getting up super early tomorrow morning (we're having a yard sale!) and we are having a friend over for margaritas (and chicken enchiladas) tomorrow night. I'll be test driving the first of my orangecello as a replacement for triple sec in the margaritas. I'm letting most of it age for a couple more weeks, but it should be fine mixed into a drink as is right now. This is probably the last time we'll see this friend before we move, so we want to go all out.

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                              i've never seen breast of lamb on sale... intriguing! is it more or less lamby than, say, the leg? illogically, i think less, like a chicken breast.

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                Oh, it's quite lamby, but very tough and fatty if not cooked low and slow. There's so much fat it in that when it's slow cooked and all the fat renders it's almost like a lamb confit, with fall-apart-tender pieces of lamb cooked in its own fat. I keep stuffing and rolling it because that's what every recipe seems to tell me to do, and because it seems like a good way to season it evenly, but it always melts apart when I actually cook it.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  You would like a breast of veal. Mild taste and good texture makes this and excellent cut.

                                                                                                                                                                                                                                                                                  As with many breast cuts, there is some fat that you might want to remove. They can be fatty. But some times that's a good thing

                                                                                                                                                                                                                                                                              2. Glass of wine - poured and has been sipped. A lot. Crapola day at work was going to ensure that.

                                                                                                                                                                                                                                                                                BUT then I decided to take a slightly different way home so I could drop work mail off at my local post office.....AND got nabbed by a local cop supposedly doing 42 in a 25mph zone. Umm, I had *just* looked at my speedometer before you pulled out behind me, young man, and I was doing 35, NOT 42mph. But whatevs. It just added to my crankiness, despite the gorgeous day.

                                                                                                                                                                                                                                                                                Thankfully, just a warning citation. But that definitely caused the FIRST thing to be done when I got home was opening the wine bottle. Cats underfoot, hungry and hollerin' at me for their food....yeah, I don't think so. I come first this time, buckos.

                                                                                                                                                                                                                                                                                My dinner will be garlic & cheese sirloin tips, seared on the grill pan and finished in the oven. Baked potato with sour cream and a salad with some kind of dressing or vinaigrette alongside. And wine. Definitely wine.

                                                                                                                                                                                                                                                                                And I'm looking forward to a brunch out tomorrow with friends.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  ugh, getting pulled over no matter what sucks! well deserved wine, kitties i'm sure happy to have you home, your crappy week is over, and you got a lovely day to look forward to tomorrow.

                                                                                                                                                                                                                                                                                  and that dinner sounds perfect. i haven't had a baked potato in a long while..... but i'm too full tonight of you-know-what to contemplate eating for a good long while.

                                                                                                                                                                                                                                                                                  Happy Friday!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    You go LindaWhit! Keep drinking that wine, put your feet up and enjoy your delish sounding dinner.

                                                                                                                                                                                                                                                                                    Kitties can wait, and that copper can GTH! :)

                                                                                                                                                                                                                                                                                  2. Tonight's dinner will be: Salmon grilled on the kamado grill, bacon quinoa with almonds and herbs (from Food and Wine), butter lettuce salad with cucumber, tomatoes, avocado.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: suburban_mom

                                                                                                                                                                                                                                                                                      BACON QUINOA??

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        That is the name of the recipe. It is more accurately quinoa with bacon, herbs and almonds. It was really good and I will definitely make it again. It was an excellent side with the salmon that was cooked over hardwood.

                                                                                                                                                                                                                                                                                        1. re: suburban_mom

                                                                                                                                                                                                                                                                                          oh that sounds good, I usually have quinoa with my vegetarian dinners, but obviously there's no reason to not add bacon (I'm not a vegetarian - I eat meat about for about 40 % of my dinners)

                                                                                                                                                                                                                                                                                    2. Chicago-style pizza courtesy of Lou Malnati is on the menu. Beer for me, wine for Deb. Out of Africa will be on the plasma.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                        I can't think of anything better than this right now.

                                                                                                                                                                                                                                                                                      2. Tonight shall be a solo dinner which started with a small cup of Creamy Avgolemeno soup with diced artichoke hearts added, and fresh dill from the farmer's market. That was yummers. Loved the addition of artichoke. Check, and repeat that one.

                                                                                                                                                                                                                                                                                        Basic dinner for me to go with a movie; MR grilled home-ground patty made into a bluecheese burger with avo, tomato, pickles, mootard n lettuce. Corn on the cob on the side (better than french fries to me, most of the time).

                                                                                                                                                                                                                                                                                        Unfortunately, I probably can't escape the siren song of the other creme brulee custard waiting in the fridge for a break in the flick. At least I can balance it with some fresh raspberries today.

                                                                                                                                                                                                                                                                                        Happy Weekend all!

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                          yum to all of it, gs! haven't had any corn yet this season. can't wait.

                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                            Fantastic, gs, love the addition of artichokes and dill to the avgolemono!!!

                                                                                                                                                                                                                                                                                          2. Feast or famine, Feast or famine. Or at very least, creative cooking vs. plebe grub. It's all good food at the end of the day.
                                                                                                                                                                                                                                                                                            Last night's dinner turned out really well - the lamb was a really nice pink juicy med.-rare, and the couscous soaked everything up, including the Bernaise I blorped on top of mine since I really can't get enough of that stuff. (It whisked up nice and airy and wine-y - I was happy with it.) And the greens ended up being Romaine, endive, and chard, a nice garlicky clean foil to the rest of the meal.
                                                                                                                                                                                                                                                                                            So tonight's dinner is a tuna salad sandwich and a mug of Campbell's (only!ever!) Tomato Soup. Made with whole milk. I am totally looking forward to a quiet evening of munching my fave comfort foods in the world and reading.

                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                                                                                                                                              MamaC, that soup and tuna san sounds awesome about now... tummy rumbling for lunch while I muse over WFD!

                                                                                                                                                                                                                                                                                            2. No pasta for us last night as plannned.... the bf & I ended up at a seafood restaurant where I had a nice caesar salad to start then a combo plate of shrimp tacos & grilled shrimp over wildrice. He had a plate of grilled chicken breast, shrimp & scallops. Not exciting but good. For the past couple of months, I've backed off doing any actual cooking on Saturday but I've already got the meatballs in the fridge so last night's pasta may be still on....I'm making low fat pineapple ice cream this afternoon.

                                                                                                                                                                                                                                                                                              1. My mouth is watering as I read about everyone's meals, so much love in all your kitchens.

                                                                                                                                                                                                                                                                                                I've eaten out a good bit this week and will be doing so for most of the next 10 days (will have to double the exercise--both the physical kind and that of restraint), but tonight I am cooking, and WFD is a COTM recipe that sounds a little weird to me--chicken and shrimp in a sauce with chocolate in it--but has gotten the thumbs up on the COTM thread so I'm trying it out. I'll boil some new potatoes for DH to have on the side, and I have some brussels sprouts that need using up (don't I always?) so I'm thinking shredded w/pancetta and toasted pine nuts. I have some bibb lettuce and a little blue cheese dressing left so that too. Lovely berries and peaches for dessert--sans ice cream for me [long, wistful sigh].

                                                                                                                                                                                                                                                                                                But I'll be dreaming of tomorrow night's "dinner," which will be consumed listening to two top-notch jazz musicians--a giant platter (to share) of "Asian-style" calamari w/two delectable sauces, one of the best preparations of it that I've ever had. Yum.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                  New Orleans, excluding the summer, is just too cool for words.

                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                    I can't wait to hear a review of the COTM recipe with chocolate in it!

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      Odd as it seemed--shrimp and chocolate???--it was delicious. We both liked it a lot. We couldn't taste the chocolate, but the whole effect was mole-esque or mole minus the chiles. I would never put chicken and shrimp together usually (though I have in what was, I've been told, was an inauthentic paella), but, really, this all somehow worked.
                                                                                                                                                                                                                                                                                                      The brussels sprouts, while good, were a royal PITB: I am never shredding those little bastards again. Ever.

                                                                                                                                                                                                                                                                                                  2. Meatballs with tomato (and onion) gravy served over mashed potatoes, green beans alongside. Sometimes I think I forgot how to cook. I don't have any wonderful smells throughout the house yet. Maybe it'll be better when it's done.

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: MaryContrary

                                                                                                                                                                                                                                                                                                      what else do you need ...except desert....

                                                                                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                                                                                        Added a little caldo de res bouillon, Phreddy, smells and tastes great now. Have no clue. Maybe a Coors Light for dessert? And you should always have dessert first, right?

                                                                                                                                                                                                                                                                                                        1. re: MaryContrary

                                                                                                                                                                                                                                                                                                          ju got it...my 19 year old wanted a pasta salad for a pot luck barbecue tonight....what do you think of Ditalini, broccoli, red pepper, tomato, chopped red onion and dijon vinegrette.....

                                                                                                                                                                                                                                                                                                    2. Hanger steak is the protein, black bean salad on the side.
                                                                                                                                                                                                                                                                                                      We finally have a warm day (low 70s) here on the Sou'West shore of Long Island Sound. Deb bought some raspberries at Whole Foods and is baking a cake. The house smells good.
                                                                                                                                                                                                                                                                                                      House red will wash down the meal. Maybe an old Port to accompany the raspberry cake. Yanks have already lost so we'll console ourselves with NCIS reruns.

                                                                                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                        sounds great.....make my steak medium rare!!!!

                                                                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                                                                          You got it.

                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            A photo:

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              Looks perfect. Well done Sir

                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                Nicely done!

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Thanks all,
                                                                                                                                                                                                                                                                                                                  Deb's raspberry cake was a home run. I whipped some cream/vanilla/sugar and spooned it over the top. Port on the side to wash it all down. Good times.

                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                    Will the lovely Deb share her raspberry cake recipe, please?

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      I would be delighted, cm:
                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                      I've made it with blueberries also--always terrific.

                                                                                                                                                                                                                                                                                                                      1. re: debgh

                                                                                                                                                                                                                                                                                                                        Perfect for the current surplus of blueberries! Thax.

                                                                                                                                                                                                                                                                                                                        1. re: debgh

                                                                                                                                                                                                                                                                                                                          Thank you!! Nice guest appearance :)

                                                                                                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                                                                                                    Perfection.

                                                                                                                                                                                                                                                                                                            2. A wonderful day today - met up with a group of friends at Stephi's on Tremont for brunch. (I had Grand Marnier battered French Toast with marmalade cream cheese). Ten of us in a private room with lots of wonderful talk, wonderful food, and wonderful friends. It was a drop-dead gorgeous day in Boston, so after brunch, off we went to walk around the Back Bay towards the Esplanade. It was Earth Day, so lots of music, venues, etc. Got pretty crowded, so we headed back towards the Back Bay for drinks at Clery's. Then we all split up - three of us headed for some Newbury St. shopping. Lots of walking, but it walked off a very big brunch!

                                                                                                                                                                                                                                                                                                              I really REALLY didn't think I'd be hungry, but sure enough, around 7pm the grumblies started. Peering into the fridge, the spaghetti and leftover sauce was the quickest reheat. I had to defrost some Parma Rosa sauce, as there wasn't quite enough meat sauce on the spaghetti. It was a nice blend of the two sauces, and the spaghetti and sauce took the hunger grumblies away.

                                                                                                                                                                                                                                                                                                              I will sleep well with all the fresh air, walking, lots of laughter, and good food. Days like today? Much appreciated. :-)

                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                very cool. A glorious day.

                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                  Sounds pretty perfect.

                                                                                                                                                                                                                                                                                                                2. Last night I had pulled out some salmon fillets from the freezer. Decided to go a bit Mediterranean in flavors using things I had available in the fridge like preserved lemons, cured olives and parsley.

                                                                                                                                                                                                                                                                                                                  Made instant couscous and seasoned it with Zataar, diced preserved lemons and oil cured olives. Also seasoned the salmon with Zataar before searing in a cast iron skillet. Plated with a bit of diced preserved lemons and avocado. Also made a parsley oil which made it's way on the plate

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                    looks fantastic. i need to make preserved lemons - had them for the first time ever - can you imagine? - only a couple weeks ago, at a brunch, in my fancy uni restaurant hangtown fry!

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                      Real easy to do Maria. Just salt and you usually get enough juice from the cut lemons as you press them down in the jar but an additional supply of juice is not a bad idea to cover an air spaces in the jar. Stick the jar in the cabinet for a month then in the fridge.

                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                        really! thanks scuba!

                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                          MC, Freeze your lemons overnight to speed up the 'aging' process. Cut the lemon lengthwise in 1/4's almost to the end, but not all the way through. Pack the inside of the 'lemon flower' with kosher salt, pack into sterile mason jar, repeat, putting some additional salt in the jar between lemons. when full (I find if I use the mini lemons, I can get 5-6 in a quart jar), pour fresh lemon juice over to fill. Put in cupboard, inverting the jar every couple of days for a few weeks. Then refridgerate. Best if you wait six weeks to use.
                                                                                                                                                                                                                                                                                                                          Preserved lemon viniagrette is awesome!

                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                            I had never heard that tip about freezing, gs. I always keep some on hand, so next time I'm going to try your freezing technique.
                                                                                                                                                                                                                                                                                                                            BTW, I love adding diced preserved rind to egg salad, tuna salad, shrimp salad, smoked salmon tartare.
                                                                                                                                                                                                                                                                                                                            How do you do your vinaigrette?

                                                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                              NMC, interesting you use in egg and tuna salad, etc. Will have to try that. Shrimp salad with PL and fresh dill sounds especially good.

                                                                                                                                                                                                                                                                                                                              For viniagrette, I use the flesh of a preserved lemon (unusual, I know) and mash it in a mortar with a clove of garlic till smooth. Then mix with a little water, and Olive oil - no salt - until the balance is right. Makes a nice clean lemon viniagrette that somehow is more 'lemony' than just plain lemon juice....

                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                I'm copying that. Lemon is one of my favorite flavors. This would be good on so many things.

                                                                                                                                                                                                                                                                                                                    2. re: scubadoo97

                                                                                                                                                                                                                                                                                                                      That sounds excellent. My kind of meal. Great, vibrant flavors.

                                                                                                                                                                                                                                                                                                                    3. I have trouble eating my vegetables unless they are in masala or otherwise cooked in oil and salt. A good kachumber (Indian cucumber and tomato salad) never goes amiss, though...and in honor of the month, I will be posting my mother in-law's to-kill-for recipe on my blog this week. In the meantime, I am getting buy with baked sweet potato masala chips, and things like palak dal (spinach and yellow lentils). Great question...and I have gotten a lot of ideas from this discussion!

                                                                                                                                                                                                                                                                                                                      Thanks, everyone!

                                                                                                                                                                                                                                                                                                                      Theveganindianhousewife.blogspot.com

                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                      1. re: VeganIndianHousewife

                                                                                                                                                                                                                                                                                                                        Welcome VIH! i think you meant to post this on the thread about people's least favorite vegetables.... but good to meet you!

                                                                                                                                                                                                                                                                                                                      2. We were so tired yesterday from the early morning yard sale (and from being woken up in the middle of the night by the drunken neighbours) that we moved enchilada dinner with our friend to tonight. So last night was an absolutely exhausted rendition of burgers and fries. I did the burgers and topped them with mustard, mayo, BBQ sauce, guacamole and lettuce. A little condiment-heavy, but that's what we had in the fridge. My boyfriend did the fries, which turned out great.

                                                                                                                                                                                                                                                                                                                        Tonight, we're having the guest dinner that was planned for last night. Chicken green enchiladas and a mango-black bean salad. The original plan involved copious margaritas, but we'll scale that back, since everyone has to get up early tomorrow morning. Haven't decided if we'll go for few margaritas or if we'll get wine or beer instead.

                                                                                                                                                                                                                                                                                                                        1. Yesterday was a truly indulgent day of eating at a local outdoor food festival. After a 4-course rhubarb menu (including rhubarb drinks), oysters, roasted scallops, japanese takoyaki, smoked lamb, dutch pancakes and fries with mayo, today was the time for a light and healthy dinner..

                                                                                                                                                                                                                                                                                                                          I made a wild rice salad with roasted belgian endive and a ginger/ponzu/mustard dressing, sounds weird but it was really good! Also braised some green beans with a little bit of tomato, lots of garlic, some sage and oregano.

                                                                                                                                                                                                                                                                                                                          And I made green asparagus and goats cheese pancakes.. they were so good, we ate them all instead of keeping some for lunch tomorrow...

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: Klary

                                                                                                                                                                                                                                                                                                                            i want all of it!
                                                                                                                                                                                                                                                                                                                            but can you please elaborate on the goat cheese pancakes, please?

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              i 'make up' a lot of pancakes and never really use a recipe, so this is more of a guideline.. I had 4 green asparagus left, I zapped them very briefly in the microwave so they were still quite crunchy, and chopped them into pea-sized bits. Mixed that into a batter that had 2 eggs, about 3 tablespoons of cottage cheese, 2-3 tablespoons of wholemeal flour, and about 1 cup? maybe a little more? of shredded firm young goats cheese (not the soft chalky kind but the kind that is shaped like a Gouda cheese). Salt pepper en fresh thyme.

                                                                                                                                                                                                                                                                                                                              We agreed that the flavor of the asparagus was kind of lost because of the cheese, but the crunch of something green was nice, so I think next time I would use tiny cubes of zucchini maybe, or even green peas! Or, cook up some more asparagus and serve them on the side to make an asparagus theme

                                                                                                                                                                                                                                                                                                                          2. Last week was too busy to cook anything worth reporting but I did go to a pot luck with people I was meeting for the first time and brought my tried and true curried couscous with raisins and veggies. I ignored my dish and went for a chicken parm calzone from a restaurant and a chicken and broccoli casserole which I'm making now (I knew the woman who brought it and she was embarassed to give me the recipe as it is a blast from the past) It is poached chicken cut up in chunks, brocolli cooked "California style" (under done), mixed with a can of cream of chicken soup, a cup of light Kraft Mayo (yowser!) and the juice and zest of a lemon. That's it!
                                                                                                                                                                                                                                                                                                                            Bake until done. We're having chicken orzo rice pilaf and some yellow squash as sides. Hope it is a s good as the pot luck version. Time for a cold Sauvignon Blanc.

                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                                              Hubby wasn't thrilled - too dry he said and I undercooked the brocolli too much for his taste, I am eating the leftovers for lunch and I like it- lemon is a nice addition.
                                                                                                                                                                                                                                                                                                                              Now I own a large open jar of light Kraft Mayo (it was on sale)- may go into cole slaw for the masses at the Sunday School picnic next month.

                                                                                                                                                                                                                                                                                                                            2. I've been cooking all weekend for 3 families that I deliver dinner to during the week. I generally make food for the house too, to save some time and have "made" food on hand. So tonight I'm gleaning dinner from that haul, and it's oven BBQ'd chicken w/ Sweet Baby Ray's sauce, Ranch beans, cornbread and honey butter, and salad w/ romaine, avocado, orange, olives, and thinly-sliced sweet white onions, topped off w/ a creamy garlic dressing (sour cream base). Looking forward to it, especially now, after reading the new posts here and gettin' hongry!

                                                                                                                                                                                                                                                                                                                              1. The tentative plan for tonight is turkey Italian sausages, grilled Red Russian kale (sprinkled with olive oil, garlic, and maybe a little fresh oregano), grilled zucchini that needs using, and perhaps also grilled mushrooms, probably seasoned with a little smoked paprika. I love summer cooking---so simple and good.

                                                                                                                                                                                                                                                                                                                                A friend's coming for drinks on the balcony later. Likely some variations on Jack Rose cocktails and margaritas (probably with the rest of my crazy spicy cocktail rim mixture). Or maybe a bottle of wine from the "cellar" aka coat closet.

                                                                                                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                  Grilling really is a great preparation for kale. I ended up dressing it with olive oil, tons of fresh minced garlic, onion powder, tamari, lots of hot pepper flake, and some fresh lemon juice. DH grilled it til it was nice and crispy and charred on the edges. We agreed this was a definite repeat. Everything else was great, except the mushrooms. We weren't so crazy about the smoked paprika in this application. But overall lots of grilled veggies = win!

                                                                                                                                                                                                                                                                                                                                  Dessert will be farmer's market strawberries with sweetened whipped cream.

                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                    How did you prep the kale? Did you remove the rib? This really interests me as I grilled halved baby bok choy dipped in equal parts lemon juice and olive oil tonight and it was fantastic and I adore kale so would love to try that.

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                      I kept the kale whole and rinsed it well in several changes of water, then laid it on a kitchen towel to dry. Meanwhile, I crushed about 6(!) cloves of garlic into a large rectangular cake pan and added a hearty drizzle of olive oil (around 2 T total, I'd guess), the juice of 1/4 lemon, about 1 1/2 T soy sauce (could cut back a bit), ~1/2 tsp. of chili flake, and lots of fresh ground pepper and a little bit each of sea salt and Good Season's seasoned salt. I mixed it all up and turned the kale in it to coat all over, being careful to keep all the stems pointing in the same direction. I let that sit for about 10 min.

                                                                                                                                                                                                                                                                                                                                      My DH grilled the kale on all sides on high heat until charred and the garlic had tamed a bit, about 2 min./side (cook according to your preference---just bite one to test for firmness). If you keep the stem ends facing the same direction, they are not as difficult to turn and the presentation is nice. While the ribs were a bit chewier than the greens, we didn't mind a bit. This was delicious with the sausage.

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                        Thanks so much for the detail, will give it a shot soon.

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                          Must try that.

                                                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                            +1, grilled kale is ON the menu soon!

                                                                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                              I am pretty sure I stole the idea from you, no? I could have sworn you mentioned grilled kale a while back.

                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                Well, I did try a recipe for kale marinated in coconut milk and some other spices that was grilled, come to think of it. I had completely forgotten. LOL.

                                                                                                                                                                                                                                                                                                                                    2. Last night had the 'folks over for dinner on a nice sunny spring day. So, planned on using the grill and getting some COTM recipes in...

                                                                                                                                                                                                                                                                                                                                      Did lamb arm steaks in a Moro lamb kebab marinade; smoked paprika, lemon juice, aleppo pepper (since I didn't have hot paprika), garlic. Easy peasy. let those soak a few hours, then grilled them off. Sliced and served over a lemony salad of dandelion, spinach, spring onions, pinch of zatar a simple lemon viniagrette.

                                                                                                                                                                                                                                                                                                                                      Had a bunch of awesome young leeks from farmer's market, so made a gratin of poached leeks, thin yukon gold slices, with some cabrales cheese layered in there. Reduced poaching liquid and cream to cover. This was AWESOME, if a bit rich for the menu. I could have sworn someone had posted some kind of potato and cabrales dish from Moro on the COTM thread, but couldn't find it, so just made something up.... I will make it again!

                                                                                                                                                                                                                                                                                                                                      For starters we had my bocarones escabeche with the French salted butter I got last week, and fresh homemade rye bread, iced radishes. This was a hit too!

                                                                                                                                                                                                                                                                                                                                      Dessert was a rhubarb clafouti with candied ginger, served with a dollop of greek yogurt lightly sweetened with ginger syrup. Also quite good. Forgot to take a pic of that - all gone:)

                                                                                                                                                                                                                                                                                                                                      Ate some of the leftover gratin in an omelet this morning with fresh farm eggs with a little dill mixed in - wow, will repeat that too!

                                                                                                                                                                                                                                                                                                                                      Tonight; leftovers of all that, corn on the cob probably, and still have a little spanish stuffed eggplant to use up. Happy Sunday!

                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                        Those lambie chops sound wonderful gingershel! And the bread loaf looks superb.

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                          Sure does.

                                                                                                                                                                                                                                                                                                                                          Tonight I'll be making a tortilla soup with leftover Costco roasted chicken

                                                                                                                                                                                                                                                                                                                                          Spent yesterday making 3 batches of chicken stock from multiple bags of scraps/bones from the freezer while enjoying some nice weather around the pool. So armed with the fresh stock and the leftover chicken a tortilla soup is a natural

                                                                                                                                                                                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                            Nice. Home-made stock is simple and vital to good home cooking. I bet the house smelled great.

                                                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                                                              House smelled good but the soup tonight was pretty good. . Sautéed onions , garlic, diced tomatoes, mini multi-color peppers, lots of cilantro jalapeño, dried ground ancho and pasilla peppers, oregano, lime juice, salt and a pinch of sugar. Cubed avocado near the end of cooking and fresh cilantro and lime prior to serving.

                                                                                                                                                                                                                                                                                                                                              Microwave crisp corn totllla threads seasoned with salt and dried chiles, sliced red radish and fresh diced avocado topped it off. Red light food!

                                                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                I made two batches last weekend - I've got about 15 cups of lovely chicken stock in my freezer. :-)

                                                                                                                                                                                                                                                                                                                                              2. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                I need to follow your inspiration, and get a pot of stock on again this week, running low:)

                                                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                  With a pressure cooker a batch is like 90+ min start to finish

                                                                                                                                                                                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                              Happy Sunday, gingershelley.
                                                                                                                                                                                                                                                                                                                                              Your food looks great.

                                                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                Thanks Steve, et al :).

                                                                                                                                                                                                                                                                                                                                                I forgot here to mention that most of my inspiration last night was that I picked up Moro East from the library yesterday. A newer CB from Moro owners, centered around doings and growing's at their 'Allotment' british for shared pea-patch plot. I am cooking my way through this book, and adding it to the 'buy' list.

                                                                                                                                                                                                                                                                                                                                                Forgot too that I also did grilled asperagus with the tahini sauce a couple people have mentioned here. So easy and good. Just a couple spoons of tahini, mashed garlic, lemon, olive oil and water. Super with grilled spears! Next I am serving it with grilled artichokes. Yummers!

                                                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                  Another idea for tahini sauce! Thank you.

                                                                                                                                                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                oh, to be a guest in your house! what a wonderful spread. so I take it the rhubarb clafoutis of a few weeks back garnered approval? brava!

                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                  Good Memory CM:) And thanks for the kuddos. I am borrowing your grilled Kale right back!

                                                                                                                                                                                                                                                                                                                                                  Actually, the Frenchman thought the rhubarb too tart, but my parents both love it, so it was well recieved last night. The addition of the ginger was a big improvement too, but that would have not gone over either with JF. He can have cherry clafoutis every night when June/July comes around here, meanwhile, I will eat rhubarb every day until he returns! :)

                                                                                                                                                                                                                                                                                                                                                2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                  I'd kill for some of that gratin. I love leeks so very much.

                                                                                                                                                                                                                                                                                                                                                3. What another gorgeous day. Spent it running errands, including picking up a Boston butt to put into the crockpot for pulled pork next weekend. I checked out the BBQ sauce at BJ's Wholesale Club - all (including Sweet Baby Ray's, my usual store-bought BBQ sauce) had HFCS, except Bullseye - so that's what I bought.

                                                                                                                                                                                                                                                                                                                                                  Lemonade got made. Mixed with Three Olives vodka, it's made for a nice summery drink. Salad ingredients for work lunches have been prepared.

                                                                                                                                                                                                                                                                                                                                                  A b/s chicken breast has been marinating in a combination of 2 Tbsp. of the Tuscan Herb Olive Oil I got at Boston Olive Oil Company ( http://bostonoliveoilcompany.com/ ), additional light olive oil, 1 Tbsp. of fresh lemon juice, 1 tsp. of Dijon mustard, and about 1-1/2 Tbsp. of finely minced fresh herbs - parsley, rosemary, oregano, and thyme - along with salt and pepper. It'll be put on the hot grill pan, and finished in the convection oven. Asparagus has been snapped and put into the steamer basket, and basmati rice will be reheated from a past dinner. Light, easy and tasty.

                                                                                                                                                                                                                                                                                                                                                  I think I'll go make another vodka and lemonade. :-)

                                                                                                                                                                                                                                                                                                                                                  ETA: I also made Roasted Red Pepper hummus for Scooby snacks at work. :-)

                                                                                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                    Everything sounds delicious - thank you for including the marinade recipe!! And the libation sounds absolutely wonderful. I've never had that vodka, but I'll give it a try. Oh, and for the lemonade - do you make a simple syrup, or do you use plain sugar?

                                                                                                                                                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                                                                                                                                                      ::::hanging my head in shame::::: It's just the local store's can of frozen concentrate, mamachef. Yeah, I know. *IT* has HFCS in it, most likely. But it's easy.

                                                                                                                                                                                                                                                                                                                                                      And Three Olives is definitely one of the smoothest vodkas I've had - my mother recommended it after she got a recommendation from her local liquor store. Believe it or not, it's from England!

                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                        Good food, good booze. Well done.
                                                                                                                                                                                                                                                                                                                                                        What the hell is a Scooby snack?

                                                                                                                                                                                                                                                                                                                                                        Let the record show that the aging Yankees are in the tank.

                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                          steve h., you do know Scooby-Doo, right? He always was given Scooby snacks as an incentive to do all of stuff he and Shaggy had to do. :-)

                                                                                                                                                                                                                                                                                                                                                          And in inter-league play, Beckett finally got his act together. And Saltalamacchia hit the 3rd longest home run this season.

                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                            I told you not to give up.

                                                                                                                                                                                                                                                                                                                                                            I did a google search on scooby snacks and came up with interesting results.

                                                                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                              We're not even in June yet. There's plenty of time for them to screw up.

                                                                                                                                                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                          Oh stop it. I use frozen concentrates all the time, ladyfriend!!! The ONLY reason I've been using the simple syrup is because I was gifted with an enormous box of lemons, so I squeezed them and then froze them flat on a cookie sheet in freezer bags. I didn't know what else to to, and I definitely didn't want to waste them. So it's been lots of lemon bars, lemon cooler cookies, lemon tarts, lemon pies, lemonade and so on and so on. But when it's gone? I'll squeeze lemons for recipes like the above but when it comes to drinkin' lemonade, it's straight back to frozen concentrate.
                                                                                                                                                                                                                                                                                                                                                          Well, that's a definite "try" for next time I hit BevMo. : ) Grey Goose has been my go-to since forever.

                                                                                                                                                                                                                                                                                                                                                          1. re: mamachef

                                                                                                                                                                                                                                                                                                                                                            Oh, I would love to be gifted with a huge bag of lemons - lucky you!

                                                                                                                                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                        Sounds summery and delish! Pass the pitcher please:)

                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                          Vodka lemonade. Tonight. I must.

                                                                                                                                                                                                                                                                                                                                                        2. Pappardelle with Bolognese sauce is on tonight's menu.
                                                                                                                                                                                                                                                                                                                                                          Deb sourced the dry pasta at Whole Foods but she ground the chuck today (insert homage to the Waring Pro meat grinder here) and made the sauce. The house, of course, smelled great. House red to wash it down, raspberry cake for dessert. I'm on KP.

                                                                                                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                            one of my favorite dishes of all time. jealous. any luck with the cake recipe?

                                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                              Raspberry buttermilk cake is the full name. Deb cribbed the recipe from a 2009 edition of Gourmet Magazine. She uses buttermilk powder and it seems to make a (slight) difference. It's a "goto" recipe as long as berries are in season. I whip up cream/vanilla/sugar to top the cake off. Always looking for alternatives, of course.

                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                Here's the link for the cake - sounds great!

                                                                                                                                                                                                                                                                                                                                                                http://www.gourmet.com/recipes/2000s/...

                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                  Thanks! This one is already on my "to make" list. Good tip re: dry buttermilk. Does she reconstitute it, or how does it work? I have some sitting neglected in my pantry.

                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                    Hi CM,
                                                                                                                                                                                                                                                                                                                                                                    No need to reconstitute, just add the dry to the dry then add your wet ingredients. It's kind of cool stuff. Give it a shot if you get a chance.

                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                      Thanks. I guess I was just curious whether I need to adjust the liquid elsewhere to compensate if it replace the wet buttermilk with dry. What do you think?

                                                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                        Hi cm: No need to reconstitute; you just add an amount of water equal to the amount of liquid buttermilk called for in the recipe. The back of the dry buttermilk can should have the instructions.

                                                                                                                                                                                                                                                                                                                                                                        1. re: debgh

                                                                                                                                                                                                                                                                                                                                                                          gotcha, thanks for the clarification!

                                                                                                                                                                                                                                                                                                                                                            2. Corn on the cob, vegetable beef soup, slices of baguette, lemon squares for dessert and iced tea.

                                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                                              1. re: noodlepoodle

                                                                                                                                                                                                                                                                                                                                                                mmmmm. sounds so homey.

                                                                                                                                                                                                                                                                                                                                                              2. Brunswick stew! I have the AC on because it's really hot, so why I'm eating stew is beyond me.. :)

                                                                                                                                                                                                                                                                                                                                                                Last night I had some homemade pizza with roasted red pepper and spinach.

                                                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: megjp

                                                                                                                                                                                                                                                                                                                                                                  That sounds good! You've reminded me to make that again. What's in yours? My last one was Martha Stewart's recipe gone wild...

                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                    Mine's basically the Epicurious recipe: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                                    I usually add more bell pepper and some cumin, more spice and garlic, but the recipe as written is pretty good. I tend to use skinless chicken thighs (and replace some of the oil with bacon fat, natch) but had skin-on drums that would have gone off tomorrow so it was a bit richer than usual. I'll have to check out tomato paste next time, as Martha advises (I'd not seen that recipe before).

                                                                                                                                                                                                                                                                                                                                                                    1. re: megjp

                                                                                                                                                                                                                                                                                                                                                                      danke!

                                                                                                                                                                                                                                                                                                                                                                2. Hot, hot, hot in Chicago with just a bit of protesting in the streets for the NATO conference.

                                                                                                                                                                                                                                                                                                                                                                  Tonight, it is chicken stir fry and fried rice on the side.

                                                                                                                                                                                                                                                                                                                                                                  Yesterday I made chilled watercress soup with salmon as the main with dilled rice.

                                                                                                                                                                                                                                                                                                                                                                  Night before it was lamb burger sliders with a Greek/Mediterranean "salad" on top of the burgers. So, So good. Home-made Spanakopita and Corn-on-the-cob on the side. That was a really fine Friday night meal!

                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                                                                                    All three meals sound excellent.
                                                                                                                                                                                                                                                                                                                                                                    Why aren't you guys on the water? Did you participate in the draw-bridge migration out to the lake?

                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                      Hi Steve!

                                                                                                                                                                                                                                                                                                                                                                      Well, there are a few reasons why we are not out yet. The Coast Guard is currently on the river and off shore and well-armed. They are not allowing anyone within 2000 yards of McCormick Place where the NATO conference is happening. The Harbor just to our south is devoid of any boats at the moment.

                                                                                                                                                                                                                                                                                                                                                                      My dh had to go to the UK for 10 days and that meant 10 days he was not prepping the boat. Before he left he replaced two windows, has designed and made a new dagger board and made some other repairs. While he was away he bought a new wind indicator and was mounting that on the mast today. So we are getting close to lift-off.

                                                                                                                                                                                                                                                                                                                                                                      The river trip takes a bit of work since our boat is so light, we have to work at keeping her from floating around espec. on a breezy day. It also is a great deal of fun. The older bridges are quite fascinating. Some of them seem to have been around since Medieval times judging from their appearances. There are bascule and vertical lift bridges and so on. Here is a link if you are curious. http://www.historicbridges.org/b_c_il...

                                                                                                                                                                                                                                                                                                                                                                    2. re: twodales

                                                                                                                                                                                                                                                                                                                                                                      Forgot to mention the steak (rubbed with pepper and coriander) and grilled asparagus salad with some peppery watercress and oranges and a Newman's Lite ginger dressing. Perfect summer meal.

                                                                                                                                                                                                                                                                                                                                                                    3. Tonight I grilled chicken breasts I had marinated in lemon juice, lemon zest, olive oil, tons of minced garlic and fresh rosemary, and a healthy pinch of sea salt. Taking a cue from last week's artichokes, I saved out a bit of the chicken marinade and dumped it on the hot chicken as it came off the grill. Great idea, even the stupid boneless skinless breasts had real flavor to them. Also grilled halved baby bok choy and that was great too. Yummy dinner and good start to another week of salads in preference to takeout. This month of craziness at work cannot end soon enough.

                                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                                        Good to hear that the "stupid boneless skinless breasts had real flavor to them."
                                                                                                                                                                                                                                                                                                                                                                        Sounds like a great meal. Nice to hear the intellectually challenged fowl got with the program. :-)

                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                          They knew what was good for them!!! :) Honestly I don't know why I bother with them but too much steak last week.

                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                            Intellectually challenged fowl. Well, the chickens *do* still run around when their heads have been chopped off. Definitely intellectually challenged. :-)

                                                                                                                                                                                                                                                                                                                                                                        2. It was the kiddo's 15th birthday weekend so we stuffed her full of oven fried coconut shrimp (her request,) and Snickers ice cream cake before sending her back to her Mom's tonight. The rest of the weekend was spent taking her out to breakfast and out to dinner so it was nice to be back in the kitchen.

                                                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                            Would love to know how you do oven fried coconut shrimp, weezied--we love coconut shrimp, but I've never tried it.

                                                                                                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                                                                              After cleaning the shrimp make sure they are very dry. Dust them