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What's for Dinner #147 [OLD]

roxlet May 29, 2012 02:14 PM

With the sudden appearance of post Memorial Day summer weather, I am too enervated for energetic cooking. Dinner tonight will be some pasta with already-made pesto, a side of left-over smoke roasted salmon, and a salad. That's all I feel I can manage, and tonight, I am definitely sleeping with the air conditioning on!

Is it hot where you are, and has the appearance of hot weather influenced your dinner plans?

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  1. onceadaylily RE: roxlet May 29, 2012 02:45 PM

    Oops. I'm reposting from the old thread. Thanks, MC.

    I've been cooking only a little, and lurking a lot. All of you make me laugh, and drool, every day. Which sounds as if we're wardmates, but I mean this in good way.

    Our schedules have not been kind lately, but I've made two meals that I've been asked to repeat (they are a bit similar, as we've been unable to get to the market). The first was a baked sandwich: a sauteed mix of *lots* of baby bellas, kalamata olives, sundried tomatoes, peppers, and onions with feta and mozzarella. Stupidly simple, but the boyfriend keeps bringing it up, so I think I'll make them again soon. The other was a just-for-him pasta: tri-colored campanelle with chopped and sauteed summer sausage, olives, artichoke hearts, sundried tomatoes, and a mushroom ragu, with a little parmesan. I sprinkled a little ground fennel and cayenne into the sauce. He really enjoyed it. He proclaimed it to be salty, smoky, and delicious.

    Tonight tests my pantry. I think I've settled a cheesy polenta, with white beans, spinach, sundried tomatoes, garlic . . . and maybe a little fennel-up fake sausage. There's a new-to-me brand I've been playing with, and the texture is *almost* perfect when crumbled in a skillet. There will be bread involved. And tomorrow we'll get to the produce market--the real one, not the damn big-box.

    16 Replies
    1. re: onceadaylily
      gembellina RE: onceadaylily May 29, 2012 02:50 PM

      Isn't it furstrating when the thing they rave most about is a sandwich!? Yours does sound good tho!

      I'm still on the lookout for polenta in my new 'hood, so far I've only seen ready-made in a squidgy casing.

      Tonight is chicken, asparagus and lemon cassoulet from the Leon cookbook. Chicken went in to marinade in lemon, garlic and thyme last night so tonight i just need to fry an onion, chuck in a can of beans and some asparagus, add stock and chicken and pop in the oven. Then I can nip out and buy a fan...

      1. re: gembellina
        onceadaylily RE: gembellina May 30, 2012 08:53 AM

        Haha, I know. And that cassoulet sounds good! I've been trying to get a few last wintery dishes in before it becomes too hot to even glance at the oven.

        1. re: onceadaylily
          gembellina RE: onceadaylily May 30, 2012 10:09 AM

          It was actually fairly summery with the asparagus and lemon, quite a misleading title I think as it was nothing like any cassoulet I've ever tasted, apart from having beans in it!

        2. re: gembellina
          mariacarmen RE: gembellina May 30, 2012 12:52 PM

          that chicken does sound wonderful!

        3. re: onceadaylily
          Klary RE: onceadaylily May 30, 2012 06:04 AM

          that's the second time I read 'summer sausage' on CH today! I have to ask... what is it? How is it different from any other season's sausage?

          1. re: Klary
            onceadaylily RE: Klary May 30, 2012 08:48 AM

            Summer sausage is a cured meat, Klary. It's fully cooked, and doesn't require refrigeration (though I stick it in the fridge after it's been opened), and it can vary quite a bit from brand to brand, as to what types of meats and cuts are included. I usually get the Klemet's brand, as they sell it next to where I work. It smells beefy to me. Many people just eat summer sausage with crackers and cheese, but you can cook with it as well.


            1. re: onceadaylily
              boyzoma RE: onceadaylily May 30, 2012 05:27 PM

              OADL is right. It is also sold by Hickory Farms. Years ago, when my ex was a hunter, we used to have it made with elk meat too. I like to eat it with Triscuts, sweet hot mustard and a slice of cheese. Great snack.

              Hickory Farms is here: http://www.hickoryfarms.com/item/summ...

          2. re: onceadaylily
            JungMann RE: onceadaylily May 30, 2012 09:11 AM

            What is the fennel sausage you use? I love soyrizo already; I would love to add an Italian flavor to the repertoire for healthier preps.

            1. re: JungMann
              onceadaylily RE: JungMann May 30, 2012 09:25 AM

              I've been using the Field Roast Italian Sausage. It's sold in links, but crumbles fairly well (I add extra ground fennel after I've crumbled it). You have to watch it though, it can go from almost-there to burnt in the blink of an eye. It holds its shape in a sauce much better than anything else I've tried, owing to the fact that it is made with vital wheat gluten, instead of soy.

              1. re: JungMann
                PHREDDY RE: JungMann May 31, 2012 04:43 AM

                JM...I assume you are referring to Chorizo sausage....a colombian or mexican type of sausage...

                1. re: PHREDDY
                  JungMann RE: PHREDDY May 31, 2012 06:14 AM

                  Soyrizo is a soy-based version of Mexican chorizo that I surprisingly prefer over pork as it is less greasy and infinitely healthier. Other pork chorizos across the Latin world, although often less fatty, do not have the same addictive heat and sour flavor that I find so beguiling in the Mexican style.

                  1. re: JungMann
                    mariacarmen RE: JungMann May 31, 2012 07:28 AM

                    it's a very good product.

                    1. re: JungMann
                      PHREDDY RE: JungMann May 31, 2012 04:54 PM

                      Jm .. Have heard of it but have never tried it....where do you get in NYC?

                      1. re: PHREDDY
                        MAH RE: PHREDDY May 31, 2012 08:53 PM

                        Trader Joe's has it in/around NYC

                        1. re: PHREDDY
                          JungMann RE: PHREDDY Jun 1, 2012 05:40 AM

                          Trader Joe's is the only place I know of. I haven't even seen it at Whole Foods around here. Back in Chicago I used to be partial to the Melissa's brand, but the Trader Joe's soyrizo in NYC is pretty good, too.

                          1. re: JungMann
                            PHREDDY RE: JungMann Jun 2, 2012 05:24 AM

                            Will look for it.... Thanks!

                2. mariacarmen RE: roxlet May 29, 2012 02:45 PM

                  all this talk of low carbs and grilling makes me wish i was having a grilled fatty bloody ribeye with composed butter, and a head of broccoli with olive oil, salt & pepper, but.....

                  dinner is up to the BF tonight. i have a feeling the main is a rice dish... sigh....

                  someone please have a steak for me tonight! thank you.

                  1. LindaWhit RE: roxlet May 29, 2012 04:21 PM

                    It was slightly humid when I left work today, but it's definitely cool north of Boston. We'll be getting rain tonight and overnight, but not the heavy hailstorms and thunderstorms that northeastern NY state, Vermont, and southern NH/western MA have gotten or will be getting later tonight!

                    As for my dinner, it needed to be something soft. I woke up this morning with my right jaw aching - as if I were grinding my teeth overnight. Well, I might have been doing so - but I wear a bite guard so I'm not sure why my right jaw hurts! I checked - it's not the teeth - it's the jawline. Ouch.

                    So I thought I had taken out some meat sauce to have with spaghetti. After it defrosted, I realize it's chili. Oh well. That still works. I'll serve it over some leftover spaghetti (I usually serve it over elbow noodles) with sour cream and grated cheddar on top.

                    And hopefully my jaw won't hurt tomorrow morning. :-/

                    5 Replies
                    1. re: LindaWhit
                      ChristinaMason RE: LindaWhit May 29, 2012 08:09 PM

                      chili over spaghetti w/ sour cream and cheddar is excellent. what a fortuitous mistake :)

                      1. re: ChristinaMason
                        LindaWhit RE: ChristinaMason May 30, 2012 07:39 AM

                        It did the trick of taking the hunger pangs away AND was soft to eat. My two goals for dinner last night.

                        Even better is that my jaw doesn't hurt this morning. So I'll actually be able to chew on both sides of my mouth for lunch and dinner.

                        1. re: LindaWhit
                          gembellina RE: LindaWhit May 30, 2012 10:10 AM

                          I'm certainly not averse to chilli with spaghetti, or mashed potato for that matter. don't tell anyone! Glad you're not in pain this morning :)

                          1. re: LindaWhit
                            mariacarmen RE: LindaWhit May 30, 2012 12:53 PM

                            good to hear that was temporary pain only, LW!

                        2. re: LindaWhit
                          boyzoma RE: LindaWhit May 30, 2012 05:43 PM

                          Sounds like Cincinnati Chili to me. Or at least that is how we call it. Used to serve that every superbowl sunday! Everyone loved it.

                        3. gingershelley RE: roxlet May 29, 2012 07:04 PM

                          SO NOT hot hear, Roxlet; et al. all WFD posters (whom I love)...

                          Tonight, the let-down from the fabu weekend is in full-force. Deeply tired, and not so motivated to cook. All y'all who read the last thread know of my Sunday shinanigan's and last night's early grillaxin'.

                          The tuna grill last night was AWESOME; clean, tasty, sharp and light. Tuna in a veil of toasted fennel seeds/ Corriander seeds/ blk Pepper, with a bed pf spinach, some quartered tomatoes, and that tang of the food 52 strong dijon/caper dressing. We really enjoyed it. Dogs for the boy, and relaxing around the patio was all we could do....

                          Tonight, after a busy day working on stuff here, I am so focused on a MR burger for just me (!), and an ear of corn. Super simples. Saved frozen chuck patty, with a little onion and spice ground in. On the grill for a few, on a bun. Avo, dijon, slice of tomato and pickle and that's about it.

                          Over salted/butterd fresh new corn to satisfy my carb craving; then just sleepy me with a movie I probably won't manage to finish...

                          Knowing that I am missing tonight, crise de grouilles feed tonight at the lovely Al Fresco (possible, but might still be too cool out) resto JF's family goes to for the frog leg feed. Nothing but plates and plates of froggy legs, sauteed up in garlic and lemon. Served with white wine and bread. Not much more. Everyone eats till the table groans with bones. SO good! Can't wait till Sept. when I am there again.

                          Now I cook my burger, and wish:)

                          Tomorrow, on to new bright tasks, and fresh energy in the short week coming up. Energy and peace to all my CH, n WFD hounds!

                          1. weezieduzzit RE: roxlet May 29, 2012 07:18 PM

                            With a house full of guys and a driveway full of hot rods all weekend (the guys are getting cars ready for a show at the end of June,) it was impossible to cook so it was pizza on Friday and out to dinner on Saturday. Sunday was the obligatory holiday weekend grilled chicken and veggies so tonight it's back to normal in the kitchen.

                            I'm still obsessed with baby carrots cooked in coconut oil so tonight I will add snow peas, scallions, broccoli and shrimp to them. Lots of sriracha on the side (or on top...) I guess I can make the man some rice if he wants some, I'm looking forward to something light. Its pretty warm here.

                            1 Reply
                            1. re: weezieduzzit
                              steve h. RE: weezieduzzit May 30, 2012 11:33 AM

                              "...a driveway full of hot rods all weekend."
                              very cool. car people and boat people are cut from the same bolt of cloth.

                            2. gingershelley RE: roxlet May 29, 2012 07:25 PM

                              Here are a couple of pics from the last frog legs dinner. Man, those little things are good... My miss on tonight:)

                              4 Replies
                              1. re: gingershelley
                                mariacarmen RE: gingershelley May 29, 2012 07:48 PM

                                wow, those are a lot of frogs missing some legs!

                                hope the time flies by for you til you get there, gs!

                                1. re: gingershelley
                                  steve h. RE: gingershelley May 31, 2012 05:53 PM

                                  Ah, frog legs.
                                  First had them at the old Naija Hotel in Seoul, Korea. Lots of butter, lots of garlic. They were things of beauty. Last plate I had was in New Orleans. I need some now.

                                  1. re: steve h.
                                    gingershelley RE: steve h. Jun 1, 2012 11:04 AM

                                    Steveh., Clearly - you are a man of taste and refinement:)

                                    1. re: steve h.
                                      twodales RE: steve h. Jun 2, 2012 07:40 AM

                                      Leave it to you steve h. to remind me of such goodies. My last time was in Cortez, Florida, watching a lovely sunset. Cortez has one of the last little fishing fleets left in thiose parts of the world. What my folks called "old Florida".

                                  2. mariacarmen RE: roxlet May 29, 2012 07:44 PM

                                    so the BF's dinner did indeed include a carb but it was SO tasty, and he only gave me a little bit - something he's calling "fauxsotto", made from a batch of rice he undercooked the other night, to which he added stock, in stages, and threw in some sauteed shrooms and parmesan, and a little butter. the chicken was thighs he deboned and sauteed til the skin was UBER crispy. a dee-lite. and a nice fresh salad on the side. now i'm munching on strawberries he washed, cut up and served me. i think i'll keep him around just a little. bit. longer.

                                    6 Replies
                                    1. re: mariacarmen
                                      ChristinaMason RE: mariacarmen May 29, 2012 08:11 PM

                                      mmm, good one, mc's bf! the fauxsotto was a clever repurpose.

                                      1. re: ChristinaMason
                                        mariacarmen RE: ChristinaMason May 29, 2012 08:54 PM

                                        grazie! (on the bf's behalf.)

                                      2. re: mariacarmen
                                        GretchenS RE: mariacarmen May 30, 2012 08:47 AM

                                        What a great -looking dinner mc! Yeah, you'd better keep him....

                                        1. re: mariacarmen
                                          gingershelley RE: mariacarmen May 30, 2012 10:34 AM

                                          Looks and sounds GREAT MC!

                                          1. re: mariacarmen
                                            steve h. RE: mariacarmen May 30, 2012 11:46 AM

                                            Great looking meal.
                                            Conjure that image whenever you're dealt a setback. it's guaranteed to put a smile back on your face.

                                            1. re: steve h.
                                              mariacarmen RE: steve h. May 30, 2012 12:54 PM

                                              believe me....

                                          2. ChristinaMason RE: roxlet May 29, 2012 08:13 PM

                                            We were both exhausted after long days at work today, so dinner was super-simple: firm tofu baked with Hill Country bbq sauce and red pepper flake, steamed broccoli w/ cheese sauce, and baked breaded okra, from frozen. Just about all we could muster.

                                            3 Replies
                                            1. re: ChristinaMason
                                              MaryContrary RE: ChristinaMason May 30, 2012 12:34 PM

                                              CM, can you really bake the frozen breaded okra? How do you do that? I'd love to try.

                                              1. re: MaryContrary
                                                ChristinaMason RE: MaryContrary Jun 2, 2012 10:01 AM

                                                Yep, it worked alright. My baking sheets are non-stick, but I should have sprayed them with canola spray, because they stuck like hell. I did mist the tops with oil to help with browning. It's definitely worth a try, as it's much less oily (and smelly) than stovetop or deep frying.

                                                1. re: ChristinaMason
                                                  MaryContrary RE: ChristinaMason Jun 2, 2012 11:49 AM

                                                  Will do. Thanks.

                                            2. EWSflash RE: roxlet May 29, 2012 09:09 PM

                                              DH is stamping out forest fires in New Mexico, #1 son is house sitting, and I have the place all to myself. So I had some beef jerky, a nice romaine heart, and some tequila. This is not my normal dinner, mind you.

                                              1 Reply
                                              1. re: EWSflash
                                                LindaWhit RE: EWSflash May 30, 2012 07:41 AM

                                                I hope EWS-DH and his fellow firefighters remain safe, EWS. I've watched the fires on the news - SO not good out there!

                                              2. b
                                                bblonde RE: roxlet May 29, 2012 09:18 PM

                                                Tonight I had what might be in the running for most disappointing meal of the year. Not the worst food I've ever had, but DBF and I ate at BJ's Brewhouse for dinner and to watch the NBA game. I've eaten there before and enjoyed it. We decided on an appetizer of fried calimari, and then to split a strip steak, salad, and "gourmet" macaroni and cheese. The calimari tasted like it had been sitting in its grease and was rubbery to boot. Not even the marinara was very enticing, and it was somewhat watery. Boyfriend's salad was iceberg and utterly underwhelming. The steak had the least flavor of any steak I believe I've ever eaten. It had some fat but no flavor whatsoever. Even with steak sauce (which I never order), it tasted plain. The macaroni, the best part of the meal, was disappointing and tasted like something I could probably get better from a frozen marie calendar's. I didn't have any beer and that may have been my problem. Note to self: when in a pubhouse, order beer and pub food. Considering writing a letter to BJ's to let them known that they fell flat in nearly every imaginable component. Except all the flat screens were nice. Unfortunately it was a very disappointing game to go along with our disappointing dinner. But flat screens were nice.

                                                As to the heat and cooking question...I put up with it no matter what. We have had A/C roaring since our unseasonably warm February. To be honest, the house is often colder in the summer than in the winter because the A/C works so well! Last summer was one of the hottest in memory. I do love to grill, but sometimes those 100-degree temps and my face over the hot flames is too much to take.

                                                1. linguafood RE: roxlet May 30, 2012 08:06 AM

                                                  Sadly, Berlin's weather has cooled off significantly, with a wind blowing all that allergy crap that's flopping about these days *directly*, it seems, under my contact lenses. Which makes for a crappy mood. Well, the crappy air AND the stupid cold weather.

                                                  I haven't been posting a lot, as we've been on a steady diet of restaurant meals lately (the fantastic veal tartare with a wild herb salad & pork croustillant with potatoes au gratin I had yesterday come to mind), and tonight will be the same -- either the Thai/Indonesian place down the street from us, or an Italian place that's getting good reviews for their housemade pasta & antipasti. Perhaps tomorrow and Friday eve I'll whip something up at home, depending on what the markets have to offer. It's a rough life, I know '-)

                                                  1 Reply
                                                  1. re: linguafood
                                                    mariacarmen RE: linguafood May 30, 2012 01:46 PM

                                                    nice, even with the so-so weather. keep enjoying, i'm still living vicariously.

                                                  2. tcamp RE: roxlet May 30, 2012 08:51 AM

                                                    Ugh, hating the heat. Last night was going to salade nicoise but I had to pick up a kid so we had breadmaker bread, tuna salad, waldorf salad, steamed green beans, and grapes. Nicely cool if not terribly original. Tonight, corn and lima bean soup in the crockpot with more of the bread, plus watermelon. I'm doing everything possible to avoid the oven (not hard) and stovetop (very hard) this summer.

                                                    1. mamachef RE: roxlet May 30, 2012 09:01 AM

                                                      I'm using the last of last year's canned tomatoes to make a Bolognese Fegati.

                                                      1 Reply
                                                      1. re: mamachef
                                                        mariacarmen RE: mamachef May 30, 2012 01:54 PM

                                                        ???? sounds awesome! liver yummmmmm....

                                                      2. scubadoo97 RE: roxlet May 30, 2012 09:26 AM

                                                        Last nights dinner was Cuban black beans and rice topped with diced yellow and red bell peppers and flap steak marinaded with lime juice, ground ancho and pasilla peppers and ground coffee then seared in a cast iron skillet

                                                        9 Replies
                                                        1. re: scubadoo97
                                                          gembellina RE: scubadoo97 May 30, 2012 10:14 AM

                                                          Ground coffee? Sounds interesting... I can sort of imagine the flavours, but does it not stick to the steak and get gritty?

                                                          1. re: gembellina
                                                            scubadoo97 RE: gembellina May 30, 2012 01:26 PM

                                                            The coffee was ground fine at an espresso setting but sticks the same as the chili powders. A little squeeze of lime and evoo give it some good adhesion.

                                                          2. re: scubadoo97
                                                            MaryContrary RE: scubadoo97 May 30, 2012 12:40 PM

                                                            Sounds wonderful, Scuba. I love black beans (especially as fejuada--don't think that's the correct spelling)) and rice.

                                                            1. re: MaryContrary
                                                              scubadoo97 RE: MaryContrary May 30, 2012 01:31 PM

                                                              Mary the black beans are my favorite part of the meal. I love them!

                                                              Thanks Mary. I cook them with chopped onion, green pepper and bay leaf and then add a sofrito of more diced onion, green and red peppers to the beans after they are cooked and finish with red wine vinegar.

                                                              I have to say they are much more flavorful than the black beans I had recently at the Columbia restaurant.

                                                              1. re: MaryContrary
                                                                mariacarmen RE: MaryContrary May 30, 2012 01:48 PM

                                                                you're close, at least in pronunciation! feijoada! which i love as well.

                                                                1. re: mariacarmen
                                                                  MaryContrary RE: mariacarmen May 31, 2012 09:54 AM

                                                                  I looked back and realized it should have ben an o. I want some mow and since I have a ham steak and some pork in the freezer . . . wait, I have no black beans. Oh, well, maybe tomorrow or Saturday. I've never used the dried beef my recipe calls for, mc. Have you ever? And does it improve it?

                                                                  1. re: MaryContrary
                                                                    mariacarmen RE: MaryContrary May 31, 2012 04:19 PM

                                                                    sad to say i've never made feijoada, only had it at restaurants....

                                                              2. re: scubadoo97
                                                                mariacarmen RE: scubadoo97 May 30, 2012 01:48 PM

                                                                sounds a lot like my chili fixings....

                                                                1. re: scubadoo97
                                                                  PHREDDY RE: scubadoo97 May 31, 2012 04:51 AM

                                                                  Done the ground coffee after a friend of mine who is a restaurantuer told me about it....works really well....

                                                                2. h
                                                                  Harters RE: roxlet May 30, 2012 10:18 AM

                                                                  A lovely day here in North Cheshiore. We went to the other side of the county to buy some plants for the garden. Followed by over-eating a pub lunch (http://chowhound.chow.com/topics/851629).

                                                                  Dinner will, therefore, be suitably restrained. We'll share a pizza and some salad leaves. Apple for afters.

                                                                  1. Njchicaa RE: roxlet May 30, 2012 11:54 AM

                                                                    It is hot and humid here but it hasn't changed my dinner plans. Last night was a grilled ribeye steak with homemade potato salad and steamed zucchini. Tonight is grilled homemade burgers, frozen French fries, and steamed green beans sprinkled with garlic salt. Tomorrow will be some sort of chicken after 2 nights in a row of red meat.

                                                                    1. b
                                                                      bitchincook RE: roxlet May 30, 2012 12:08 PM

                                                                      Tonight I am making the grilled skirt steak with mushrooms, bleu cheese and bacon that I found right here on Chow. Though I am not going to cook the bacon directly on the grill, which seems crazy to me.

                                                                      As for the heat, it's supposed to reach a high of 99 degrees today, but that's typical for this time of year here in Tucson. Some forecasters are calling for 108 on Friday. In the shade. And there is no shade here in the desert.

                                                                      1 Reply
                                                                      1. re: bitchincook
                                                                        MaryContrary RE: bitchincook May 30, 2012 12:45 PM

                                                                        Ugh! When I start griping about our hot weather, I remember Tucson and get over it. The skirt steak sounds wonderful.

                                                                      2. b
                                                                        bblonde RE: roxlet May 30, 2012 01:05 PM

                                                                        A little 13 year old gymnast is coming to stay over the summer and today is her first day. And so, in honor of her arrival, I am pulling together the most kid-friendly meal I know, which also happens to use up leftovers from Memorial day. Will be having sloppy joes, leftover potato salad from the weekend, a fresh coleslaw, watermelon, and leftover oreo trifle (not my favorite, but what's a 13 year old not to like?)

                                                                        7 Replies
                                                                        1. re: bblonde
                                                                          roxlet RE: bblonde May 30, 2012 01:11 PM

                                                                          Is she a serious gymnast? That sounds delicious but sometimes athletes have strict diets. It must be fun to be the kind of athlete that gets to eat 6000 calories a day!

                                                                          1. re: roxlet
                                                                            bblonde RE: roxlet May 30, 2012 02:19 PM

                                                                            She is a serious gymnast but she stayed with me last summer and ate whatever I cooked and supplemented in the daytime. Her gym is here and so over the summer this makes sense. The fact that she'll eat almost anything makes her a perfect little angel in my mind.

                                                                            1. re: bblonde
                                                                              GretchenS RE: bblonde May 30, 2012 02:35 PM

                                                                              wow, she does sound like a great guest!

                                                                              1. re: bblonde
                                                                                roxlet RE: bblonde May 30, 2012 02:44 PM

                                                                                Having housed quite a few athletes, I can say you're really lucky!

                                                                                1. re: bblonde
                                                                                  LindaWhit RE: bblonde May 30, 2012 08:20 PM

                                                                                  Perfect young houseguest!

                                                                              2. re: bblonde
                                                                                GretchenS RE: bblonde May 30, 2012 01:13 PM

                                                                                Wow, perfect kid-friendly meal to greet your guest!

                                                                                1. re: bblonde
                                                                                  mariacarmen RE: bblonde May 30, 2012 04:35 PM

                                                                                  yum, lucky little gymnast!

                                                                                2. roxlet RE: roxlet May 30, 2012 01:20 PM

                                                                                  Tonight will be pizza on the grill with some sort of topping including mozzarella and/or ricotta. Though the weather is better today, I still don't seem to have the energy for lots of stirring around the kitchen.

                                                                                  11 Replies
                                                                                  1. re: roxlet
                                                                                    Rella RE: roxlet May 30, 2012 02:36 PM

                                                                                    My dear father-in-law says to me: what's so great about cooking, all there is to it; just stirring.

                                                                                    Tonight: a vegetable dish from; The Complete Italian Vegetarian Cookbook by Jack Bishop. I've seen this book previously and never knew that the guy on America's Test Kitchen who does the taste tests and equipment tests has written a book(s).

                                                                                    I have made previously several days ago p. 337, Spicy Cauliflower with Red Wine. Not too bad, but wouldn't make again. Since the page was open, on the opposite page is "Carrots with Two Vinegars and Oregano, p. 336, I thought I'd try it. It includes fresh oregano (from my garden) shallots, balsamic and red wine vinegar. Actually it wasn't all that bad, since I was a bit gun-shy from the results of the cauliflower recipe.

                                                                                    Perhaps I'd make again - DH liked them well enough and doesn't care that much for carrots, but will always eat them. (Good organic carrots, though.)

                                                                                    1. re: roxlet
                                                                                      boyzoma RE: roxlet May 30, 2012 06:04 PM

                                                                                      I LOVE pizza on the grill! With some pepperoni, salami, shrooms and olives with a tomato base and mozz cheese! Oh, so good. I'm sooooo jealous, roxlet!

                                                                                      1. re: boyzoma
                                                                                        MAH RE: boyzoma May 30, 2012 08:10 PM

                                                                                        i threw together a quick pizza tonight -- very thin whole wheat crust, olive oil, no sauce, smoked sea salt, leftover rosemary roasted chicken, smoked mozzarella, asiago, garlic and fresh thyme. Thin, crispy and awesome.

                                                                                        1. re: MAH
                                                                                          roxlet RE: MAH May 31, 2012 05:14 AM

                                                                                          I'd be interested in the recipe for your whole wheat crust. Mine was made with 00 flour from a recipe that bushwickgirl posted.

                                                                                          The pizzas were terrific. They were made as a first course as small, individual pizzas, and were topped with a chive ricotta, mozzarella, artichoke hearts and anchovies. Afterwards, we had sliced grilled tri-tip served on top of a lemony arugula salad.

                                                                                          1. re: roxlet
                                                                                            roxlet RE: roxlet May 31, 2012 09:09 AM

                                                                                            Here are the pics:

                                                                                            1. re: roxlet
                                                                                              scubadoo97 RE: roxlet May 31, 2012 09:34 AM

                                                                                              Looks great roxlet

                                                                                              1. re: roxlet
                                                                                                boyzoma RE: roxlet May 31, 2012 12:24 PM

                                                                                                That does look fantastic. Now I'm hungry!

                                                                                                1. re: roxlet
                                                                                                  mariacarmen RE: roxlet May 31, 2012 04:20 PM

                                                                                                  i would KILL for that tri-tip.

                                                                                                  1. re: mariacarmen
                                                                                                    roxlet RE: mariacarmen May 31, 2012 04:26 PM

                                                                                                    We polished off the rest of it today. My son had steak and eggs for breakfast before his math final, and we both had thin sliced tri-tip on a baguette with Roquefort, butter and arugula for lunch. It's done!

                                                                                                    1. re: mariacarmen
                                                                                                      GretchenS RE: mariacarmen May 31, 2012 05:53 PM

                                                                                                      But you'd have to fight me off next.

                                                                                                    2. re: roxlet
                                                                                                      ChristinaMason RE: roxlet Jun 2, 2012 10:07 AM

                                                                                                      Made my mouth water! The pizza sounds esp. inspired.

                                                                                            2. twyst RE: roxlet May 30, 2012 07:20 PM

                                                                                              Summer is here!

                                                                                              Soft shell crab, sweet corn salad and chipotle aioli tonight.

                                                                                              5 Replies
                                                                                              1. re: twyst
                                                                                                LindaWhit RE: twyst May 30, 2012 08:22 PM

                                                                                                GORGEOUS plating, twyst! And the entire dish sounds heavenly - hope you enjoyed!

                                                                                                1. re: twyst
                                                                                                  mariacarmen RE: twyst May 31, 2012 12:35 AM

                                                                                                  WOW - that is a thing of beauty. and that crab looks delicious!

                                                                                                  1. re: twyst
                                                                                                    scubadoo97 RE: twyst May 31, 2012 03:47 AM


                                                                                                    1. re: twyst
                                                                                                      PHREDDY RE: twyst May 31, 2012 04:55 AM

                                                                                                      T....mmmmmmmmm and i bet it tasted even better than it looked..

                                                                                                      1. re: twyst
                                                                                                        gingershelley RE: twyst May 31, 2012 09:16 AM

                                                                                                        Can you all believe I have never had a soft shell crab? Those look great, if a little spooky... Here, it is Dungeness all the way.

                                                                                                      2. LindaWhit RE: roxlet May 30, 2012 08:19 PM

                                                                                                        A phone call from Mom. A phone call from Sis. Load of laundry started. ANOTHER phone call from Sis. Next thing i knew it's almost 8pm...and dinner hadn't even been started. Luckily I had planned a quick put-together. Some red, orange, and yellow mini sweet bell peppers sliced up with some Vidalia onions, a few stalks of asparagus and a large carrot cut on the bias, as well as a Frankenchicken breast sliced up.

                                                                                                        Veggies sauteed. Chicken sauteed. Penne cooked and drained. Everything mixed together and reheated with a garlic-herb cheese sauce comprised of some garlic-herb pub cheese (not a whole lot) that was augmented with cream cheese, half-and-half, and some salt and pepper, dried fine herbes, marjoram, and parsley. Put some into a bowl, topped with some grated Parm-Reg, and it was dinner. A wicked late dinner, but it was dinner. And will be lunch tomorrow.

                                                                                                        And it was good. And now, after having watched Around the World in 80 Plates, I'm off to bed. N, all.

                                                                                                        2 Replies
                                                                                                        1. re: LindaWhit
                                                                                                          mariacarmen RE: LindaWhit May 31, 2012 12:36 AM

                                                                                                          that sauce with the cream cheese sounds mighty fine, LW.

                                                                                                          and you're hanging in with ATWI80P, eh?

                                                                                                          1. re: mariacarmen
                                                                                                            LindaWhit RE: mariacarmen May 31, 2012 10:43 AM

                                                                                                            I am hanging in with ATWI80P. I'm kind of hoping once the arsehats are gone (another one left last night), they *might* actually show some decent cooking and local flavor.

                                                                                                            Note the word "hoping". Not counting on it, however.

                                                                                                        2. n
                                                                                                          noodlepoodle RE: roxlet May 30, 2012 08:43 PM

                                                                                                          Tonight we had Creole shrimp with orzo, iced tea and brownies for dessert.

                                                                                                          1. mariacarmen RE: roxlet May 31, 2012 12:43 AM

                                                                                                            Oh boy. i had bad news this a.m. - the oldster's only remaining sibling in Bolivia died this a.m. - she was 86 and it was well past her time but I was afraid how he would take it, having been very close to all his siblings, and being the youngest and now the only one left. i waited until i could go over after work. PHEW, he took it remarkably well - sadly, yes, but sensibly, stoically, knowing it was her time. such a relief that it's not going to set him back any.

                                                                                                            dinner was a roast chicken my sister bought at Costco, and - OH, CH PEEPS - not only did i not begin any sort of low-carb regimen, but i ate a corn on the cob slathered in butter and salt, AND two golden potatoes boiled, cut into slices, with a sliver (more like a slab) of butter on each slice, and plenty of salt. DAMN, i love potatoes SO MUCH.

                                                                                                            some of my skirts have now fled the building in search of the jeans.

                                                                                                            14 Replies
                                                                                                            1. re: mariacarmen
                                                                                                              onceadaylily RE: mariacarmen May 31, 2012 04:44 AM


                                                                                                              Those skirts and jeans will come crawling back to you soon enough. You enjoy those potatoes. And that corn!

                                                                                                              1. re: onceadaylily
                                                                                                                mariacarmen RE: onceadaylily May 31, 2012 07:30 AM

                                                                                                                thanks, OADL!

                                                                                                              2. re: mariacarmen
                                                                                                                PHREDDY RE: mariacarmen May 31, 2012 04:58 AM

                                                                                                                Sorry to hear about your aunt....My dad is teh only one left as well...but as he says....life goes on!

                                                                                                                PS....my waist line has had it 's share of up and downs.....so the carbs in moderation doesn't sound too bad...

                                                                                                                1. re: PHREDDY
                                                                                                                  mariacarmen RE: PHREDDY May 31, 2012 07:30 AM

                                                                                                                  Thx Phreddy.

                                                                                                                2. re: mariacarmen
                                                                                                                  Berheenia RE: mariacarmen May 31, 2012 06:27 AM

                                                                                                                  Glad to hear he took it so well ... it's lonely getting old or so I hear.

                                                                                                                  Costco roast chicken has to be eaten with potatoes and lots of butter. It's a rule although I might have mashed them or fried them so boiled sounds very sensible.

                                                                                                                  1. re: Berheenia
                                                                                                                    mariacarmen RE: Berheenia May 31, 2012 07:29 AM

                                                                                                                    haha thanks Berheenia!

                                                                                                                  2. re: mariacarmen
                                                                                                                    gingershelley RE: mariacarmen May 31, 2012 09:17 AM

                                                                                                                    Skirts on the run now too! I feel for you MC; had the same problem for a long time with the Frenchman the permanent president of the Parmentier society, and potatoes making an appearance at least several times a week. Now I only eat a couple of bites, and leave the rest for him!

                                                                                                                    Now corn, that is my carb of choice!

                                                                                                                    1. re: mariacarmen
                                                                                                                      LindaWhit RE: mariacarmen May 31, 2012 10:44 AM

                                                                                                                      Awww, mc, I'm sorry about your aunt, but glad your oldster was as OK as can be expected with the news.

                                                                                                                      Totally understandable on the carbo-loading.

                                                                                                                      1. re: mariacarmen
                                                                                                                        MaryContrary RE: mariacarmen May 31, 2012 11:38 AM

                                                                                                                        A day like that demands corn and potatoes with lots of butter. Chin up, mc, and give your dad hugs from all of us.

                                                                                                                        1. re: mariacarmen
                                                                                                                          boyzoma RE: mariacarmen May 31, 2012 12:30 PM

                                                                                                                          Aww, MC, I'm sorry for your loss. But the meal should have helped. I hope you ate the skin too (love me some costco chicken skin).

                                                                                                                          1. re: boyzoma
                                                                                                                            mariacarmen RE: boyzoma May 31, 2012 04:29 PM

                                                                                                                            Thanks everyone! too kind....

                                                                                                                            ahaha boyzoma - my sister was mad at how much of the skin i ate off that bird!

                                                                                                                            1. re: mariacarmen
                                                                                                                              gingershelley RE: mariacarmen May 31, 2012 04:33 PM

                                                                                                                              UuHhmmm. Chicken skin...... that's WFD!

                                                                                                                          2. re: mariacarmen
                                                                                                                            GretchenS RE: mariacarmen May 31, 2012 06:33 PM

                                                                                                                            mc, so sorry to hear your news. I will not fight you for roxlet's tri-tip after all. Glad to hear that your oldster took the news ok. And sometimes you just need carbs, you know?

                                                                                                                            1. re: GretchenS
                                                                                                                              mariacarmen RE: GretchenS Jun 1, 2012 07:53 AM

                                                                                                                              thanks GS!

                                                                                                                          3. h
                                                                                                                            Harters RE: roxlet May 31, 2012 05:32 AM

                                                                                                                            Upcoming.......a nice, light summery soup. We've got some stock from cooking a ham at the weekend. Into it is going some carrot, onion, leeks, broccoli, peas - and a tin of cannellini beans. A little Parmesan on the top of each bowl and a few shreds of basil and broccoli,

                                                                                                                            Got some crusty French country bread from the supermarket to go with the soup. it'll also go with the cheese I've bought for "afters" - Gruyere and a good tangy West Country Farmhouse Cheddar.

                                                                                                                            1. shecrab RE: roxlet May 31, 2012 06:06 AM

                                                                                                                              Today my brain decided to act 10 kinds of fool and I cannot come up with anything that sounds appealing. Reading everyone's meals helps,but I think I'll be wandering the market til inspiration strikes. I hope inspiration strikes.Please let inspiration strike. Njchicaa's ribeyes and mariacarmen's potatoes sound awfully good....If it was just me I'd eat cereal for dinner most nights.

                                                                                                                              1 Reply
                                                                                                                              1. re: shecrab
                                                                                                                                Berheenia RE: shecrab May 31, 2012 07:04 AM

                                                                                                                                I haven't felt to inspired either lately although the farmers markets are starting up it isn't adding up to real inventive food. An asparagus omelet makes me happy but the man wants dinner. Tonight I am obligated to make a meal for 12-15 women in a day group house for lunch tomorrow. I usually find this great fun as I can try new recipes (within certain guidelines) and we get to eat it as well with no leftovers. Currently baked mac and cheese with polish sausage and brocolli is leading the skimpy pack of ideas,

                                                                                                                              2. linguafood RE: roxlet May 31, 2012 06:50 AM

                                                                                                                                The dice are cast: goat cheese & tarragon-stuffed ravioli bought at the local market will be served with very finely diced eggplant, garlic & mint. Side/starter of a caprese with mozzarella di bufala, surprisingly flavorful German tomatoes, and basil (no duh).

                                                                                                                                Pool to work off all that goodness, though the amount of beer consumed while playing likely will make it a zero sum game '-(

                                                                                                                                9 Replies
                                                                                                                                1. re: linguafood
                                                                                                                                  Harters RE: linguafood May 31, 2012 07:23 AM

                                                                                                                                  OK - so just how are you managing to get flavoursome tomatoes in northern Europe this early?

                                                                                                                                  1. re: Harters
                                                                                                                                    linguafood RE: Harters May 31, 2012 07:32 AM

                                                                                                                                    I wish I knew. Perhaps I've just been lucky with the batch I bought last? I haven't tasted the tomatoes from Werder I got today (yet), but I shall report if they are as nice as the ones I got last week. Here's to being hopeful :-)

                                                                                                                                    1. re: linguafood
                                                                                                                                      linguafood RE: linguafood May 31, 2012 10:58 AM

                                                                                                                                      So... the tomatoes were underwhelming. Bummer. That said, I love the buffalo mozzarella so much the way it is, it almost doesn't need the maters. 'specially when they taste like window pane.

                                                                                                                                      Overall, though, a quite satisfactory antipasto and pasta :-)

                                                                                                                                      1. re: linguafood
                                                                                                                                        shecrab RE: linguafood May 31, 2012 12:29 PM

                                                                                                                                        I've never been lucky enough to run across buffalo mozzarella. The balls in packing liquid are about as high falutin as we get around here and they have NO flavor and are so soft I have to half freeze them before I can grate em.It melts nice and gooey but no taste. How big do buffalo get? Maybe...nah...

                                                                                                                                  2. re: linguafood
                                                                                                                                    mariacarmen RE: linguafood May 31, 2012 07:31 AM


                                                                                                                                    1. re: linguafood
                                                                                                                                      gingershelley RE: linguafood May 31, 2012 09:19 AM

                                                                                                                                      Great sounding ravioli dish Lingua!

                                                                                                                                      1. re: linguafood
                                                                                                                                        roxlet RE: linguafood May 31, 2012 10:20 AM

                                                                                                                                        That sounds really good!

                                                                                                                                        1. re: roxlet
                                                                                                                                          linguafood RE: roxlet Jun 1, 2012 03:14 AM

                                                                                                                                          It came out nicely.... however -- when I got home around 1:30 am from shooting pool (mind you, this was *after* having indulged in the local drunk food special wonder that is currywurst with fries and mayo), and "found" some of the leftover ravioli sitting in the pot, I splashed a bit of balsamic on them & wished I had thought of that when dinner was on. The eggplant relish/ragout/whatevs was a bit on the saltier side, so it benefitted much from that touch of acidity.

                                                                                                                                          1. re: linguafood
                                                                                                                                            mariacarmen RE: linguafood Jun 1, 2012 07:54 AM

                                                                                                                                            i love the late night inspirations.

                                                                                                                                      2. shecrab RE: roxlet May 31, 2012 09:45 AM

                                                                                                                                        We are blessed with so many choices nowadays, no wonder it's easy to get overwhelmed. After a stroll through the market, I came home with some fat little Cornish hens that are resting comfy-like in some wine, garlic, fresh parsley and Mr. Prudhomme's poultry magic. they'll get spatchcocked and grilled. Some baby red potatoes will get cooked til they can't fight back with some bacon and just picked green beans.Corn is dirt cheap and that will get to know butterbeans and chicken stock. Cornmeal and honey yeast rolls to round this out and I made the chocolate cake on the Hershey's can with this morning's leftover Harry&David's moose munch flavored coffee.We welcome the break from seafood, but that seems like such a whiny ungrateful thing to complain about. Have a great evening everyone~

                                                                                                                                        10 Replies
                                                                                                                                        1. re: shecrab
                                                                                                                                          LindaWhit RE: shecrab May 31, 2012 10:50 AM

                                                                                                                                          I think your wandering the market came up with a very nice meal for tonight, shecrab...enjoy!

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            shecrab RE: LindaWhit May 31, 2012 12:30 PM

                                                                                                                                            Thank you Linda! I hope your knee is better. If there are leftovers it'll make a nice country captain.

                                                                                                                                            1. re: shecrab
                                                                                                                                              LindaWhit RE: shecrab May 31, 2012 04:41 PM

                                                                                                                                              Bruising is just about gone, thanks!

                                                                                                                                              1. re: LindaWhit
                                                                                                                                                mariacarmen RE: LindaWhit Jun 1, 2012 07:54 AM

                                                                                                                                                i've been searching and searching and i'm sure it's right under my nose.... what happened to your leg, LW?

                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  LindaWhit RE: mariacarmen Jun 1, 2012 10:04 AM

                                                                                                                                                  Ahh, I took a dive a few weekends ago on the Esplanade after brunch with friends, mc. We had walked over there to see what was going on for Earth Day. Walking back, there was a small sinkhole about 5" deep with a capped PVC pipe in the middle of it just barely visible in the grass that we cut across to get to the crossover bridge to walk back to the Back Bay. The PVC is probably there to help alleviate flooding, as the overall area was a slight depression, so I'm assuming it floods with heavy rain.

                                                                                                                                                  I went down HARD on both knees (but held onto my camera!) but my right knee took the brunt of the fall. No torn skin, thankfully, but I had a bruise under the patella and over to the right side of the knee about the size of a mango (FOOD REFERENCE!) that showed up the next day. It went into all of those glorious colors that bruises are wont to do over the next couple of weeks, and the knee was tender to the touch and (obviously) hard to kneel on.

                                                                                                                                                  But it's all better now. :-)

                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    linguafood RE: LindaWhit Jun 1, 2012 10:23 AM

                                                                                                                                                    Ouch. That sounds awful. Knees are bitches when it comes to pain. Spiteful bitches.

                                                                                                                                                    Glad to hear you're better!!

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      mariacarmen RE: LindaWhit Jun 1, 2012 01:47 PM

                                                                                                                                                      ack! lucky you didn't break anything! glad to hear you're mending well, Linda. thank goodness you saved the camera - you need it for the FOOD SHOTS OF THE MEALS YOU COOK ON WFD. (FOOD REFERENCE!)

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        gingershelley RE: mariacarmen Jun 1, 2012 05:15 PM

                                                                                                                                                        +1! Feel better Linda, and keep the pics coming. I think mine and MC's jeans cushioned the fall of the camera.... they were out and about.

                                                                                                                                                        1. re: gingershelley
                                                                                                                                                          LindaWhit RE: gingershelley Jun 1, 2012 05:41 PM

                                                                                                                                                          Even though I was wearing a pair of jeans that day, I think all of the others in my closet were following close behind MY behind and ran up front to help yours and mc's jeans cushion the knee. :-)

                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                    MaryContrary RE: LindaWhit Jun 1, 2012 09:24 AM


                                                                                                                                            2. boyzoma RE: roxlet May 31, 2012 01:01 PM

                                                                                                                                              Last night I was cleaning out the refrigerator. Dinner ended up being some of that thin cut london broil, sauteed bell peppers left from the fajitas and a little monterey jack thrown on top and melted on a remaining toasted hotdog bun!. A little me version of a philly cheese steak. Some leftover pasta salad on the side.

                                                                                                                                              Tonight is Cuban Sandwiches. Using the rest of the Pork Tenderloin from Sunday, pulled some ham out of the freezer. Still have both pasta salad and potato salad as well as a little side of cottage cheese with the good old fashioned peaches on top! Yup, that will do it. Here is a photo of the ones I made the last time. Should look identical.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: boyzoma
                                                                                                                                                mariacarmen RE: boyzoma May 31, 2012 04:33 PM

                                                                                                                                                man, i love a homemade cubano. looks great.

                                                                                                                                                1. re: boyzoma
                                                                                                                                                  gingershelley RE: boyzoma Jun 1, 2012 11:07 AM

                                                                                                                                                  That sounds SO good right now... mmm, Cubano!

                                                                                                                                                2. r
                                                                                                                                                  Rella RE: roxlet May 31, 2012 03:24 PM

                                                                                                                                                  Nothing really special here tonight - cleaned out most of all the veggies, so had organic celery and their leaves and with shallots, braised in 'fancy' butter; an egg fritatta with sharp cheddar cheese and garden parsley; and
                                                                                                                                                  plantains braised until almost runny in 'fancy' butter. I always love this.
                                                                                                                                                  A glass of NZ very mild pinot noir, slightly chilled.

                                                                                                                                                  Getting ready to fill the refrigerator tomorrow with some fresh veggies and then running as fast as I can to use them up.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Rella
                                                                                                                                                    mariacarmen RE: Rella May 31, 2012 04:34 PM

                                                                                                                                                    your non-fancy sounds delicious - all that braising in fancy butter - love it!

                                                                                                                                                  2. roxlet RE: roxlet May 31, 2012 03:59 PM

                                                                                                                                                    It's cooled off considerably tonight, so I'm getting my cooking mojo back. I am making Kerala Style Chicken Curry from At Home With Madher Jaffrey. I like this book because she doesn't assume you have curry leaves or some such at the ready, and offers substitutions that, while it won't give the dish a 100% authentic taste, adds some necessary flavor and doesn't require a trip all over the county to hunt up curry leaves. In this case, a lesser amount of basil leaves are substituted, and I only had to go out to the garden to pick some. I did add a sliced serrano chili to amp up the heat, and I am waiting for the liquid to reduce before I add the coconut milk and check the seasonings, but I think it will be good. Aside from rice, I haven't figured out what else to go with it yet...

                                                                                                                                                    Hmmm. Some like it hot, and I'm glad they're in my family!!

                                                                                                                                                    1. m
                                                                                                                                                      megjp RE: roxlet May 31, 2012 04:04 PM

                                                                                                                                                      Mmm, your dinners have made me want a second helping of my humble one! :)

                                                                                                                                                      Last night I ate the potato salad I'd made the night before (with my first attempt at immersion blender mayonnaise, which was delicious and SO easy, with that; red fingerling potatoes; green beans; dill; vinegar; the rest of a rotisserie chicken; and corn). I may go buy the fixins to make it again with the rest of the mayo, that's how much I loved it (fiend for dill and mayo that I am).

                                                                                                                                                      Tonight I'm eating leftovers or need-to-be-eatens: fried leftover spaghetti in pesto-marinara sauce, and brown butter-fried shredded Brussels sprouts with pine nuts and lots of lemon.

                                                                                                                                                      It's cooled off significantly (like, by 10+ degrees C) so I'll likely go buy some roastables for one last seasonal kick at the oven this weekend. Can't wait to see what will be WFD next!

                                                                                                                                                      1. gingershelley RE: roxlet May 31, 2012 04:40 PM

                                                                                                                                                        The most simpleton of meals here tonight, brined whole chicken taking a bath right now, then will pat dry, coat with Harissa paste over and under the skin, stuff with some garlic, lemon, onion, tangerine, and roast on a rack. Trying to get one more COTM meal done before we are over today (where DID May go?)

                                                                                                                                                        This is nice since I am solo, and will provide lots of leftovers for salads, etc. into the weekend.

                                                                                                                                                        The usual sides are here too: roasted asparagus and a nice ear of corn on the cob.

                                                                                                                                                        A what-was-i-thinking brownie for 'afters' from the pan I made last night. BAD GIRL!

                                                                                                                                                        Tomorrow I am going to portion those babies up, vacumn seal, and put in the FAR freezer up in the detached garage, and hope I forget they are there. Otherwise, my jeans aren't every coming home from that party on the town!

                                                                                                                                                        1. steve h. RE: roxlet May 31, 2012 05:46 PM

                                                                                                                                                          Steak was on the counter.
                                                                                                                                                          Pan-seared in a cast iron skillet, finished in the oven. I dug out a rice/red pepper/jalapeño/tomato science experiment from the back of the coolerator as a side. It was a stand-up meal in the kitchen (read nothing special). House red washed it all down.
                                                                                                                                                          I've been really lazy since April. Time to knock off the dross and get back to upgrading our modest home.

                                                                                                                                                          1. weezieduzzit RE: roxlet May 31, 2012 06:39 PM

                                                                                                                                                            Ok... it sounds boring but it actually tasted really good.... zucchini from the garden turned into ribbons quickly sauteed in coconut oil and topped with sauteed kale, carrots, red pepper and a couple of eggs. Just a small sprinkle of parmesan since I'm almost out and my delivery of good cheese won't come this summer. :( My neighbors sister brings me cheese from Italy but she had to leave their house and come out for her visit early due to the earthquakes (they are very near the epicenter and lost the barn of their 300 year old farmhouse as well as a friend of her business partner being one of the 17 fatalities. They were sleeping in their car until they could get flights because everyone is afraid to be inside structures with all of the aftershocks, very scary and very sad time there right now.)

                                                                                                                                                            She also warned that cheese production is going to be very messed up for a while....

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                              steve h. RE: weezieduzzit May 31, 2012 06:45 PM

                                                                                                                                                              Give 'em my best.

                                                                                                                                                              1. re: steve h.
                                                                                                                                                                weezieduzzit RE: steve h. May 31, 2012 07:02 PM

                                                                                                                                                                Will do, Steve. I know she'll appreciate the thoughts from someone that spends so much time there and appreciates it as they do. Her husband is in the bio-med industry and they jumped at the chance of being relocated. It was supposed to be for a year and 5 years later they are very happily still there.

                                                                                                                                                              2. re: weezieduzzit
                                                                                                                                                                mariacarmen RE: weezieduzzit Jun 1, 2012 07:56 AM

                                                                                                                                                                poor people! hope they recover soon.

                                                                                                                                                                and weezie, any time you put an egg on something, it's not boring!

                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                  gingershelley RE: weezieduzzit Jun 1, 2012 11:09 AM

                                                                                                                                                                  Wow, Weezie, that is a hearbreaking story. Was tough enough to hear on the news, but the personal connection really brings it home.

                                                                                                                                                                  Sorry for everyone's losses, and the demise of SO much cheese as well, from that area.

                                                                                                                                                                2. h
                                                                                                                                                                  Harters RE: roxlet Jun 1, 2012 03:42 AM

                                                                                                                                                                  The current "cookbook of the week" is "Forever Summer", Nigella Lawson, 2002.

                                                                                                                                                                  I like watching Nigella's TV programmes - I'm no different than every other middle aged straight man - unfortunately, when it comes to cooking her dishes, I become less thrilled. I don't know what it is. But we both just struggle to find things that really appeal. And so it's been with this book. Almost nothing we fancy - so it is all but decided that it's destined to be on its way to the charity shop and a bit more space will be available on the bookshelves. Which is the whole point of the "cooking the books" project Chez Harters.

                                                                                                                                                                  There is, however, one dish we thought we'd have a try at - Za'atar chicken with fattoush. Easy peasy - chicken breasts get an olive oil and za'atar rub and are roasted. Then we saw we hadnt any za'atar. Nor did the supermarket. I couldnt be bothered driving to the middle eastenr shops in the city. So, we're having ras-el-hanout chicken. As the Irish might say - feck it, it's only chicken.

                                                                                                                                                                  Fattoush is a pretty standard affair - chopped cucumber, tomato, spring onion, parlsey, mint, olive oil, lemon juice, sumac - and some toasted pitta torn up.

                                                                                                                                                                  18 Replies
                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    linguafood RE: Harters Jun 1, 2012 03:48 AM

                                                                                                                                                                    That sounds lovely, Harters. I was considering roasting *some* meat tonight, as the Berlin "summer" is leaving a bit to be desired.... warm temps, for the most part.

                                                                                                                                                                    I should be able to get some za'atar around here -- let's see what's happening during the course of the day here.

                                                                                                                                                                    But first -- off for some grilled fish for lunch :-)

                                                                                                                                                                    1. re: Harters
                                                                                                                                                                      JungMann RE: Harters Jun 1, 2012 06:06 AM

                                                                                                                                                                      Fancy having the ras el-hanout on hand, but not za'atar. One seems far more exotic than the other to me, but then we all know my culinary preferences. Do you have sesame seed on hand? I typically don't buy za'atar pre-made as the packages of thyme and sesame seed my market carries are too large for a house hold of one, so it only makes sense for me to use a portion to blend with salt and sumac (along with cumin, pepper, a bit of coriander, if you want to get Aleppan about it) to make za'atar as needed.

                                                                                                                                                                      Round these parts, we are transitioning from the slow cooked Indo-Arab meals of the wintertime into the multifarious quick meals that are necessitated by not having an AC. So dinner was a very efficient affair of mustard green soup in tamarind broth with poached chicken (taken from the freezer), tomato, shallot and chili salad with shrimp paste dressing, and penne with stinging nettle pesto. I thought ahead and bought more nettles than I needed so I could freeze the pesto to use throughout the summer and I am quite happy I did. The flavor is so much earthier and hearty than basil pesto and the essential minerals and lean protein provided by the plant are an added bonus.

                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                        gingershelley RE: JungMann Jun 1, 2012 11:12 AM

                                                                                                                                                                        JM, I too adore nettles; unfortunately, they almost never appear in markets (farmers or upscale or otherwise) here. The resto's get them all from the foragers... your pesto sounds wonderful, as does the mustard green soup!

                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                          JungMann RE: gingershelley Jun 1, 2012 12:12 PM

                                                                                                                                                                          How else would you prepare nettles? I only started eating them last year and so far have made soup, subbed them for spinach in spanakopita, turned them into saag, and simply sauteed them with garlic yogurt. The pesto is my favorite preparation so far, but I'd love to experiment more before their season comes to an end.

                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                            gingershelley RE: JungMann Jun 1, 2012 05:19 PM

                                                                                                                                                                            JM, My favorite is soup, so far, that has been my highlight. I also had them in a wild mushroom lasagna last spring, so probably like your use in spanikopita, but they were flavoring the ricotta and scamorza layer there.

                                                                                                                                                                            Curious, as I have NEVER seen them at a farmer's market here - do you get big piles with the stinger's pulled off, or how do they come? Once, about 8 years ago, I harvested in a big wild park here ourselves, gloves on, and boiled them to remove the sting to use. How do you find them prepared for retail? So curious...

                                                                                                                                                                            The pesto sounds amazing.

                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                              JungMann RE: gingershelley Jun 2, 2012 07:27 AM

                                                                                                                                                                              The stingers are small; they can't be removed. We get big bunches in their raw state bundled in crates at the farmer's market (with a small sign warning that you might want to cover your hands with a bag before touching them). I wear gloves when I handle them and have to boil them to remove the stingers as well.

                                                                                                                                                                      2. re: Harters
                                                                                                                                                                        mariacarmen RE: Harters Jun 1, 2012 08:01 AM

                                                                                                                                                                        we went to a middle eastern resto in our nabe last night, and the zatar was served mixed with olive oil in a bowl for dipping pita in, which i know is standard, but the texture was so thick, it almost felt like they had mixed in some tahini, although the whole thing was very dark in color. there were a lot of sesame seeds too. i really liked it. we've made zatar at home a couple times but only used it as you were going to, as a rub for things, not as a dip. have you had this prep before, where it's very thick? it was runny from the olive oil, but when you dipped in, it was sludgy, if that makes any sense.

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          linguafood RE: mariacarmen Jun 1, 2012 08:18 AM

                                                                                                                                                                          that's frankly the only way i've known za'atar to be -- a nice sludge made with oil to dip in or spread right on the pita or flatbread and bake. the za'atar i've had also always has sesame seeds in it.

                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                            mariacarmen RE: linguafood Jun 1, 2012 08:39 AM

                                                                                                                                                                            thanks, good to know it was an authentic prep. we make our zatar with sesame seeds as well, but this had way more than our recipe called for. also a lot more sumac, which i love. is the sludginess attributable to tahini, then, as i thought? it's not just the sesame seeds....there's a real thickness...

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              Harters RE: mariacarmen Jun 1, 2012 09:03 AM

                                                                                                                                                                              OK, OK, already. I can take a hint.

                                                                                                                                                                              I'll make the bloody za'atar. Sumac, thyme, sesame, marjoram, salt, cumin. Yes?

                                                                                                                                                                              Now, anyone got a recipe for using the ras-el-hanout. :-)

                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                mariacarmen RE: Harters Jun 1, 2012 09:27 AM

                                                                                                                                                                                hah - no hint intended!

                                                                                                                                                                                but yeah, it's pretty easy-peasy, as you would say... and with the exception of the cumin, that's the recipe i know. tho cumin certainly wouldn't hurt.

                                                                                                                                                                                as for the bloody ras-el-hanout, how about this? http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                i made something similar years ago, but can't find the link to it....

                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                  LindaWhit RE: Harters Jun 1, 2012 10:12 AM

                                                                                                                                                                                  ROFLMAO! I *love* this post of yours, Harters. Peer pressure from across the pond. :-)

                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                  linguafood RE: mariacarmen Jun 1, 2012 09:06 AM

                                                                                                                                                                                  AFAIK, just olive oil and za'atar will give you that slush, no tahini needed.

                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                    mariacarmen RE: linguafood Jun 1, 2012 09:28 AM

                                                                                                                                                                                    ok, thx.

                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                JungMann RE: mariacarmen Jun 1, 2012 09:19 AM

                                                                                                                                                                                I've never had especially thick za'atar. I know that you can pass it through a mortar and pestle to crack the herbs and seeds, which might change the texture, but I suspect there may have been spices added to the za'atar, which would definitely thicken in the oil and is typical of the style of za'atar native to parts of Syria.

                                                                                                                                                                                Personally I stick to a simple combination of thyme, sumac, sesame, salt and a little mint. Marjoram and cumin would not be out of place, but once you add cumin, I think you need to add Aleppo pepper, coriander or more sumac for balance. I like it more on the sour side and the cumin detracts from that.

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  gingershelley RE: mariacarmen Jun 1, 2012 11:14 AM

                                                                                                                                                                                  This is common in Morocco - at least on the coast MC, you will find zatar in oil served with mezze, as well as Charmoula on the table most times.

                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                    mariacarmen RE: gingershelley Jun 1, 2012 01:49 PM

                                                                                                                                                                                    right, i just didn't think it would be that sludgy, more like an herbed dipping sauce. either way, it was good!

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      gingershelley RE: mariacarmen Jun 1, 2012 05:21 PM

                                                                                                                                                                                      If you make it at home, you of course can not have it be 'sludgy" - that sounds like too much" sesame+ mix stirred in. I expect a light, flavorful dipping/dripping 'sauce' to put on other foods on the table:)

                                                                                                                                                                              3. shecrab RE: roxlet Jun 1, 2012 05:54 AM

                                                                                                                                                                                Happy Friday to all. That means pizza.On the grill, my oven has been designated for storage for the next couple of months. I throw a brick of frozen spinach (thawed,of course) in the bread machine with the other dough ingredients just to get an extra veggie. Tonight's featured players will be a Hawaiian(leftover honey baked ham, pineapple, bell peppers,red onion, mushrooms).Not traditional, but I like hefty slices, and a buffalo chicken with leftover grilled cornish hens. Seven layer salad on the side so I can feel virtuous(it technically is salad) while getting an extra dose of mayo, cheese and bacon. Just a sprinkle.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: shecrab
                                                                                                                                                                                  gingershelley RE: shecrab Jun 1, 2012 11:17 AM

                                                                                                                                                                                  Yum shecrab - I'll have what your having! In fact I might, since I have most of the ingredients. Like the idea of spinach IN the dough:)
                                                                                                                                                                                  And, have been craving a seven-layer salad since one at that party last weekend. Might have to make a mini one for the weekend to munch on at will before the Frenchman returns and fights over salads all over again:)

                                                                                                                                                                                2. Berheenia RE: roxlet Jun 1, 2012 07:48 AM

                                                                                                                                                                                  Last night I made 2 large mac and cheese using the recipe on the boxes of casserole elbows with whole milk and Cabot Hunters cheddar. For the extra ingredient, one had sliced sauteed kielbasa and the other had a combo of sliced sauteed portabello's and broccoli. I'd like to give a shout out to TJ's frozen broccoli - it had been lurking in the freezer since the Holidays and it was quite respectable in the final dish. We had a small version using all 3 extra 's- very delicious.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                    linguafood RE: Berheenia Jun 1, 2012 08:02 AM

                                                                                                                                                                                    God, I love mac n cheese so much! I believe there's a box waiting for me at home, but I may have to whip something up before then.

                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                      Berheenia RE: linguafood Jun 1, 2012 08:15 AM

                                                                                                                                                                                      We've been on a diet so it was an excuse to have it- I was eating it out of the pan it was so good.

                                                                                                                                                                                    2. re: Berheenia
                                                                                                                                                                                      LindaWhit RE: Berheenia Jun 1, 2012 10:15 AM

                                                                                                                                                                                      Cabot's Hunter cheddar = EXCELLENT mac 'n' cheese. :-)

                                                                                                                                                                                    3. linguafood RE: roxlet Jun 1, 2012 09:26 AM

                                                                                                                                                                                      My first pork roast in Germany. Ever. I am not shitting you -- this German gal has nevereverEVAH made a pork roast in her homeland. For shame.

                                                                                                                                                                                      So I got a tiny roast (a bit over a pound, since it's just for the two of us and we go out too often to plan for leftovers) from the neck which has been marinating in a mix of Dijon mustard, garlic, thyme, marjoram, cayenne pepper, paprika, a dash of Worcestershire & white balsamic, s&p and a bit of brown sugar.

                                                                                                                                                                                      This will go in the oven once I've figured out the conversion haha, and hopefully we'll be eating this before midnight. J/k -- it shouldn't take all that long.

                                                                                                                                                                                      Side is curly endive with fab tomatoes & some thinly sliced radishes in a mustard vinaigrette.

                                                                                                                                                                                      The weather has turned to shit, so we'll likely be catching up on some US TV tonight.

                                                                                                                                                                                      14 Replies
                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                        Harters RE: linguafood Jun 1, 2012 09:57 AM

                                                                                                                                                                                        For shame, indeed. I thought pork cookery was deeply embedded in the German genetic makeup.

                                                                                                                                                                                        Here, the weather is fine .........but the TV has turned to shit.

                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                          roxlet RE: Harters Jun 1, 2012 10:05 AM

                                                                                                                                                                                          Good one, Harters! Lol!

                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                            linguafood RE: Harters Jun 1, 2012 10:25 AM

                                                                                                                                                                                            I am a bad, bad German. I also don't go nuts over brats. There, I said it. I do like my beer, though.

                                                                                                                                                                                            And lookie -- as is so often with the Berlin weather -- juuuuust before evening, the clouds break open and the sun comes out. Like a really, really sick joke. No wonder the rest of the world thinks we're not funny.

                                                                                                                                                                                            Ack. And German TV has been shit for as long as I can remember.

                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                              Rella RE: linguafood Jun 1, 2012 03:07 PM

                                                                                                                                                                                              Funny you should mention it - I've only been to Germany once - maybe twice? - but we were waiting somwhere and German TV was on - 1973? I recall it being that which you described then - I recall asking DH - what was that all about?

                                                                                                                                                                                              Nope, I've not watched TV for some time now. Hey, but I've seen some good German movies!

                                                                                                                                                                                              1. re: Rella
                                                                                                                                                                                                mariacarmen RE: Rella Jun 1, 2012 03:39 PM

                                                                                                                                                                                                I was in Krakow once and all the t.v. we saw was dubbed into English BY ONE GUY. every show had one guy's voice doing every character. hilarious.

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  weezieduzzit RE: mariacarmen Jun 1, 2012 05:01 PM

                                                                                                                                                                                                  That would be too funny! I love watching TV in nonEnglish speaking countries. The Czech Replublic is by far my favorite (and my ex's.... the weather girl that starts out naked and gets dressed as she does the report because it's cold outside y'know.....)

                                                                                                                                                                                                  Now I'm thinkin' of Prague and want Smažený sýr. The street food in Prague was so wonderful.... I ate and walked and ate and walked for days.

                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    gingershelley RE: mariacarmen Jun 1, 2012 05:23 PM

                                                                                                                                                                                                    JF, The Frenchman, says to me most European shows that are American in origin, use specific people to dub; they are famous for the voices they dub, and everyone expects 'that voice' to be the dub. They - the dubber's - are celebrities in their own right. Go figure.... It must be cultural.

                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                      Harters RE: gingershelley Jun 2, 2012 01:56 AM

                                                                                                                                                                                                      I've often wished I could be dubbed on visits to the States. We've been visiting since 1980 and the most recent trip was the first where I havnt been asked if I was a New Zealander or Scottish. And, no, my Manchester accent is nothing like Kiwi or Scottish. As usual, did have to repeat things a few times in restaurants as the server hadnt understood me.

                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                        LindaWhit RE: Harters Jun 2, 2012 07:20 AM

                                                                                                                                                                                                        Hey. We know our British accents here in NEW ENGLAND, ya know. I mean, we did have an awful lot of you here about 235 years ago. :-)

                                                                                                                                                                                                        As for accents, depending on how far north you get in Maine, I've had to ask someone to repeat what they said.

                                                                                                                                                                                                      2. re: gingershelley
                                                                                                                                                                                                        linguafood RE: gingershelley Jun 2, 2012 03:39 AM

                                                                                                                                                                                                        Fact is the so-called "dubbers" are generally trained actors. You are right, though -- I can recognize most of those in a shot. Think Robert Redford's (German) voice doing a car commercial, or Tom Selleck's. Keep in mind that many voices are picked for similarities in timbre -- Peter Falk's was pretty damn close to the original.

                                                                                                                                                                                                        And my man always thought Scully's German voice was much hotter than Gillian Anderson's. Go figure.

                                                                                                                                                                                                2. re: Harters
                                                                                                                                                                                                  MaryContrary RE: Harters Jun 1, 2012 11:45 AM

                                                                                                                                                                                                  Love it!

                                                                                                                                                                                                3. re: linguafood
                                                                                                                                                                                                  gingershelley RE: linguafood Jun 1, 2012 11:19 AM

                                                                                                                                                                                                  About time Lingua that you got on the pork roast - you can now declare to have not failed your German Porkcentric heritage:)

                                                                                                                                                                                                  Sounds great!

                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                    shecrab RE: linguafood Jun 1, 2012 01:17 PM

                                                                                                                                                                                                    I had one of the most memorable porkalicious meals of my life in Auschafenburg(sp?). It was a gargantuan pork knuckle, a thing of rare beauty, and even after stuffing myself I was so reluctant to let go of the remains. I may have growled at the server. I also needed to buy a wurst and brochen from every place that sold em.Pork is amazing. If it were a person it would have a restraining order against me.

                                                                                                                                                                                                    1. re: shecrab
                                                                                                                                                                                                      GretchenS RE: shecrab Jun 2, 2012 12:30 PM

                                                                                                                                                                                                      Oh shecrab, so glad you came back here! Restraining order, huh? I think the dish you refer to is schweinehaxe, have had that in Munich a couple of times and it is true pork heaven....

                                                                                                                                                                                                  2. b
                                                                                                                                                                                                    bblonde RE: roxlet Jun 1, 2012 11:26 AM

                                                                                                                                                                                                    Lacking on the unique eats around here.
                                                                                                                                                                                                    Last night's dinner was sent along with the gymnast from her mom as a "thank you." She sent spaghetti and meatsauce which was a very simple reheat and I put together with a spinach salad with a very yummy bottled vidalia onion dressing and feta cheese. She will not be staying with us on the weekends.

                                                                                                                                                                                                    Tonight I am helping boyfriend move his son out for college. It is a very sad time for boyfriend. We are just going to throw hamburgers on the grill, so chips and salsa, and beer. I figured that if any of his son's friends show up to help, we can just throw some more burgers on the fire. Sadly it looks as though this weekend will be light on the cooking.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: bblonde
                                                                                                                                                                                                      gingershelley RE: bblonde Jun 1, 2012 05:26 PM

                                                                                                                                                                                                      bblonde, sorry the BF is having empty nest.... it shall pass, and meantime, you are being a great help in being a 'magnet' to get him and his friends to want to hang at home with the awesome burgers. Hang in there!

                                                                                                                                                                                                    2. b
                                                                                                                                                                                                      bg90027 RE: roxlet Jun 1, 2012 12:09 PM

                                                                                                                                                                                                      Not exactly a summer dish but I'm trying to clear my freezer out and found a couple of lbs of beef cheeks I needed to use so I made a Daube de Boeuf Tuesday night and have been having it for dinner ever since.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: bg90027
                                                                                                                                                                                                        shecrab RE: bg90027 Jun 1, 2012 01:19 PM

                                                                                                                                                                                                        That is a truly great meal.So flavorful and melt-in-your-mouth-y. The leftovers make an awesome grilled cheese sandwich.

                                                                                                                                                                                                      2. Cherylptw RE: roxlet Jun 1, 2012 01:39 PM

                                                                                                                                                                                                        Last night's dinner was seared pork steaks finished in the oven with bell pepppers onions, and tomatoes...I roasted off carrots, celery, onions and garlic then pureed it and stirred it into my rice with chicken stock and thyme...delicious! Green beans with herbs completed the meal. Tonight, I'm having pasta primavera and a green salad...simples! Oh, and chocolate layer cake....

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: Cherylptw
                                                                                                                                                                                                          boyzoma RE: Cherylptw Jun 2, 2012 12:43 PM

                                                                                                                                                                                                          That sounds great! I never thought of roasting goodies and mixing it in with my rice. And pork steaks and veggies sound wonderful. Great ideas!

                                                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                                                            Cherylptw RE: boyzoma Jun 4, 2012 07:18 AM

                                                                                                                                                                                                            It's basically a mirepoix with garlic, roasted then pureed. I use it as a base for rice, potatoes, sauces, etc. It keeps a while when roasted and covered with a thin layer of olive oil in a tightly covered container in the fridge; can also be frozen and just remove what you need as needed. Great way to use those lurking few veggies in the fridge.

                                                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                                                              ChristinaMason RE: Cherylptw Jun 5, 2012 01:55 PM

                                                                                                                                                                                                              careful with the garlic sitting in olive oil...I've heard horror stories of botulism from just that! maybe it's fine in the fridge, but I'm not sure...

                                                                                                                                                                                                          2. re: Cherylptw
                                                                                                                                                                                                            Rella RE: Cherylptw Jun 2, 2012 01:03 PM

                                                                                                                                                                                                            Green salad is sometimes not as simple, as I've waitng for another rinse, about the 10th rinse of bugs off a Farmer's' Market bunch I bought this morning. Happily, no green wormies.

                                                                                                                                                                                                            Update: "the bugs washed off" Farmers Market Lettuce, w/some newly opened Mezzretta pepperocini, which had a Middle Eastern brine vs. the usual Italian brine; small organic carrot sticks, diced-and-seeds-removed cucumbers, B&J brand dried tomatoes in EVOO - love the brand;, new brand of stretched Mozz from Costco, the best I've bought at Costco; avocados, and homemade dressing, and a fresh orange. Eating light tonight, tomorrow a day of prepping.

                                                                                                                                                                                                          3. Uncle Bob RE: roxlet Jun 1, 2012 03:53 PM

                                                                                                                                                                                                            George Dickel...........
                                                                                                                                                                                                            Pork Chops........
                                                                                                                                                                                                            Toasted Cornbread.......
                                                                                                                                                                                                            A mixture of roasted sweet & red potato mixed with stir fried yellow squash, zukes, shrooms, and onions..(All musgoes...)
                                                                                                                                                                                                            Cold slices of Vidalia onion and a few pods of fresh cayenne.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: Uncle Bob
                                                                                                                                                                                                              gingershelley RE: Uncle Bob Jun 1, 2012 05:28 PM

                                                                                                                                                                                                              Uncle bob, you know you want to; please dish on what is George Dickel, Pink-eyes, and Root-in-beggar? You KNOW you wanted me to ask. I know what a pork chop and cornbread is. Do speak up...

                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                Uncle Bob RE: gingershelley Jun 1, 2012 07:56 PM

                                                                                                                                                                                                                <You KNOW you wanted me to ask>

                                                                                                                                                                                                                Hahahaha!! ~~Yep was just for you Ginger....:))

                                                                                                                                                                                                                George Dickel....The best "Tennessee Whiskey" (not a bourbon) made in the State of Tennessee.
                                                                                                                                                                                                                Pink-Eyes.....Pink eye purple hull peas...A variety of field peas, cow peas etc. Very popular in the South.
                                                                                                                                                                                                                Root-in beggar.......Rutabaga

                                                                                                                                                                                                                1. re: Uncle Bob
                                                                                                                                                                                                                  LindaWhit RE: Uncle Bob Jun 2, 2012 07:22 AM

                                                                                                                                                                                                                  I love trying to figure out if Uncle Bob is using a brand name or a local colloquialism for a particular type of food. I did figure out Root-in beggar. :-)

                                                                                                                                                                                                                  1. re: Uncle Bob
                                                                                                                                                                                                                    gingershelley RE: Uncle Bob Jun 2, 2012 09:38 AM

                                                                                                                                                                                                                    Thanks Uncle Bob - love the local flava'!

                                                                                                                                                                                                                    1. re: Uncle Bob
                                                                                                                                                                                                                      MaryContrary RE: Uncle Bob Jun 2, 2012 11:52 AM

                                                                                                                                                                                                                      I had all but the Dickel.

                                                                                                                                                                                                                2. roxlet RE: roxlet Jun 1, 2012 03:58 PM

                                                                                                                                                                                                                  Tonight's dinner will be shrimp and chorizo fajitas with black beans on the side. Guacamole first.

                                                                                                                                                                                                                  1. LindaWhit RE: roxlet Jun 1, 2012 04:32 PM

                                                                                                                                                                                                                    Tonight I'm going to be the Burgermeister/Meisterburger. Driving home, talking with my sister on the phone, all of a sudden I just said "BURGER." Sis said "Umm, come again?" I said that's what I was having for dinner.

                                                                                                                                                                                                                    Burger will be sprinkled with a Tunisian za'atar roasting rub augmented with additional ground sumac. It shall be grilled on the grill pan, with an addition of a slice of American cheese and some bacon (BACON!!!). Onto a lightly toasted Kaiser roll, with ketchup on the bottom bun, then the bacon, then the cheeseburger, then ridged potato chips on top of the burger (the cheese helps them stay put), and the top bun.

                                                                                                                                                                                                                    Baked beans and leftover coleslaw alongside the boigah. Oh - and definitely more potato chips. Seriously carb-heavy. I don't care. :-P

                                                                                                                                                                                                                    22 Replies
                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                      gingershelley RE: LindaWhit Jun 1, 2012 05:29 PM

                                                                                                                                                                                                                      Linda, It's all about the 'build' in the burger; good for you. Love the sides with boigah? Please explain the term? Delish, and happy Friday!

                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                        LindaWhit RE: gingershelley Jun 1, 2012 05:45 PM

                                                                                                                                                                                                                        "Boigah" is Brooklynese or Jersey Shore-ian for burger. :-)

                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                          MaryContrary RE: gingershelley Jun 2, 2012 11:55 AM

                                                                                                                                                                                                                          Got boigah, also, gs.

                                                                                                                                                                                                                          1. re: MaryContrary
                                                                                                                                                                                                                            gingershelley RE: MaryContrary Jun 2, 2012 12:46 PM

                                                                                                                                                                                                                            clearly, I am a bit slow on the uptake... once I said it outloud, it was like DUH!

                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                          steve h. RE: LindaWhit Jun 1, 2012 06:18 PM

                                                                                                                                                                                                                          Ah... burgers, cheese, bacon and chips: The cornerstones of a nutritious supper.
                                                                                                                                                                                                                          I love it. Do it all the time minus the chips because I love them more than life itself so I ration my intake.

                                                                                                                                                                                                                          goofy story: Deb is convinced I grab a martini or two at a very fancy bar on the top of the Via Veneto just so I can score the free chips. There may be some truth to this rumor.

                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                            LindaWhit RE: steve h. Jun 1, 2012 06:33 PM

                                                                                                                                                                                                                            "some" truth. Just a wee bit. :-D

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              steve h. RE: LindaWhit Jun 1, 2012 06:50 PM

                                                                                                                                                                                                                              I went to college in the Bay State. Every now and then my buddy Mark (the instigator) would con me into driving with him to the State Line Potato Chip factory. Mark was a pilot, a driver of fast cars and a potato chip aficionado. A crummy student but he sure knew his chips.

                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                              mariacarmen RE: steve h. Jun 1, 2012 09:00 PM

                                                                                                                                                                                                                              i am with you on loving chips more than life itself. they are sent from the heavens.

                                                                                                                                                                                                                              I was always so excited about the free chips in Italy!!!

                                                                                                                                                                                                                            3. re: LindaWhit
                                                                                                                                                                                                                              mariacarmen RE: LindaWhit Jun 1, 2012 08:59 PM

                                                                                                                                                                                                                              DID YOU MAKE YOUR OWN ZA'ATAR, LINDA WHIT?????

                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                LindaWhit RE: mariacarmen Jun 2, 2012 07:22 AM


                                                                                                                                                                                                                                Hellz no, girl. I just give Harters crap for not doing so. Tee hee!

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  Harters RE: LindaWhit Jun 2, 2012 08:00 AM


                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    mariacarmen RE: LindaWhit Jun 2, 2012 05:26 PM

                                                                                                                                                                                                                                    hee hee heeeeeee....

                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                  mariacarmen RE: LindaWhit Jun 1, 2012 09:02 PM

                                                                                                                                                                                                                                  your boigah sounds divine, btw.

                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                    Berheenia RE: LindaWhit Jun 2, 2012 06:11 AM

                                                                                                                                                                                                                                    Friday night has been cheeseburgah night at chez Berheenia for a long time- started when there were young ones at home and the fish guy closed shop- before that we had fish and chips. You need at least 2 glasses of wine or best part of a six pack to wash down the delicious fats involved.
                                                                                                                                                                                                                                    If you are feeling any guilt buy whole wheat rolls.

                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                      LindaWhit RE: Berheenia Jun 2, 2012 07:23 AM

                                                                                                                                                                                                                                      2 glasses of wine. CHECK.

                                                                                                                                                                                                                                      Guilt? ::::LOUD BRRRRAAAPPPP HORN NOISE::::: None whatsoever.

                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                      JungMann RE: LindaWhit Jun 2, 2012 07:30 AM

                                                                                                                                                                                                                                      Whoa, so many varieties of za'atar floating around this weekend! What's in your Tunisian mix?

                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                        LindaWhit RE: JungMann Jun 2, 2012 07:41 AM

                                                                                                                                                                                                                                        This is a store-bought one, JM - I think I got this online at a store that was going out of business for half price (someone had linked it awhile back on GenTopics or NAF). It's called "Vervacious" - AND I just discovered their flagship store is in Portland, Maine. Hmm....Road trip? :-)


                                                                                                                                                                                                                                        I'll be honest - I bought it for the cool bottle (they can be stacked!). The ingredients say (in order): Mediterranean sumac, crushed marjoram-oregano blend, lightly toasted sesame seeds. That's it. It definitely has the scent of sumac; I just wanted more. :-) I'd love to try their piri-piri

                                                                                                                                                                                                                                        And YOU are the one who started the za'atar thing a few days ago here, I believe. We all just picked up on it.

                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                          JungMann RE: LindaWhit Jun 2, 2012 08:38 AM

                                                                                                                                                                                                                                          I typically only eat za'atar at breakfast so I don't think I'm the culprit. I believe Harters may have started this trend.

                                                                                                                                                                                                                                          I haven't tried oregano za'atar before. I wonder if that might be an awesome pizza topping. Either way, I have been meaning to take a road trip to Portland; here's another reason to visit.

                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                            LindaWhit RE: JungMann Jun 2, 2012 04:36 PM

                                                                                                                                                                                                                                            A group of girlfriends and I who went up to Littleton, NH in mid-March are also planning to go to Portland, ME for a weekend. Vervacious is definitely on my "we ARE stopping here!" list.

                                                                                                                                                                                                                                            As for the oregano-type of za'atar, I think sprinkled it on pizza would be a *great* idea!

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              Rella RE: LindaWhit Jun 2, 2012 07:01 PM

                                                                                                                                                                                                                                              I think it would be worth trying. A week or so ago, I ordered at a restaurant a MidEastarn pizza - zatar topping. Even though the rest of my dishes were Lebanese, the pizza was the least favorite of all. I did have some pita chips with zatar, though, that was delicious beyond description, served with goat cheese as an appetizer.

                                                                                                                                                                                                                                              1. re: Rella
                                                                                                                                                                                                                                                Harters RE: Rella Jun 3, 2012 02:45 AM

                                                                                                                                                                                                                                                In "Forever Summer", Nigella Lawson has a "recipe" for Middle Eastern flatbreadsdrizzled with a little oil, sprinkled with za'atar and baked for a very few minutes until crisp. And very nice they are too.

                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                ChristinaMason RE: LindaWhit Jun 3, 2012 04:15 PM

                                                                                                                                                                                                                                                There's a local pizza place that sprinkles its pies with za'atar (or at least, it did. i think they went out of business). My brother ordered it once on a pie with caramelized onions, and we all agreed it was a strange flavor combination. I think the thyme overpowered. But maybe with the right blend and right toppings, it would be good.

                                                                                                                                                                                                                                      2. scubadoo97 RE: roxlet Jun 1, 2012 04:38 PM

                                                                                                                                                                                                                                        I have some fresh Mahi and some veg like corn, peppers, radishes, roasted yellow beets, and several herbs that might get mixed together also some roasted chickpeas. Mmmmm?

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                                          scubadoo97 RE: scubadoo97 Jun 1, 2012 06:24 PM

                                                                                                                                                                                                                                          Mixed corn, peppers, radishes, diced yellow beets, some beet tops and cilantro as a base. Gave it a squeeze of lime and tangerine and cut the Mahi into fingers and seared then cubed. Put some seared scallops on the side because they taste so darn good.

                                                                                                                                                                                                                                          Flavors blended well. I was happy with the dish

                                                                                                                                                                                                                                        2. weezieduzzit RE: roxlet Jun 1, 2012 05:09 PM

                                                                                                                                                                                                                                          It'll be chicken breasts butterflied and stuffed with Swiss, baby spinach and roasted red peppers. I'm undecided on which way the seasoning will go. We'll see what grabs me when I open the cabinet or take a walk through the garden to see if anything needs to be picked. I'm thinking a tomato or tomato and cucumber salad on the side. It's flippin' hot here. I wish I would have planned ahead for something that didn't require cooking but I'll have a long hot summer of opportunities to plan ahead for. :)

                                                                                                                                                                                                                                          I did stuffed squash blossoms for lunch... the man had never had them! (Cream cheese and fresh herbs, didn't have any goat cheese and too hot and lazy to make another trip out!) 95 degrees outside, 85 in the house and I'm standing at a 1950s stove (which throws off some serious heat,) frying flowers. I'm not sure what I was thinking but they sure were good!

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                            gingershelley RE: weezieduzzit Jun 1, 2012 05:33 PM

                                                                                                                                                                                                                                            S_Q_A_S_H BLOSSOMS! Not till August around here, jealous, and glad for you. Do the good stove deed and enjoy Weezie, Love them on a salad with micro-greens, herbs, and such under. Quick and hot and stuffed lightly, nothing like a stuffed blossom to say summer. Oh, and the hot stove...

                                                                                                                                                                                                                                            Eat outside, and it fixes alot. And I recommend Rose to go with it:)

                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                              steve h. RE: gingershelley Jun 1, 2012 06:01 PM

                                                                                                                                                                                                                                              nice. a Roman tradition.

                                                                                                                                                                                                                                            2. re: weezieduzzit
                                                                                                                                                                                                                                              scubadoo97 RE: weezieduzzit Jun 1, 2012 06:26 PM

                                                                                                                                                                                                                                              Both stuffed dishes sound great.

                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                twodales RE: weezieduzzit Jun 3, 2012 01:02 PM

                                                                                                                                                                                                                                                Those little blossoms are tough to find as the restaurants snatch them all up at the farmer's markets. We don't really have the right conditions (too much shade) to plant them but I think I might try them in pots with trellises or convince my friends to grow them and share the flowers. I am very fond of them. We had a wonderful meal in Firenze (Florence) of pappardelle with wild boar sauce and Fiori di Zucchini Fritti. Dang good!

                                                                                                                                                                                                                                              2. sunangelmb RE: roxlet Jun 1, 2012 05:16 PM

                                                                                                                                                                                                                                                Hotdogs, baked beans (from the Amish market- that counts as homemade right?), and tj's sweet potato fries/vidalia onion rings. Too simple, but I'm too tired to cook

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: sunangelmb
                                                                                                                                                                                                                                                  LindaWhit RE: sunangelmb Jun 1, 2012 05:50 PM

                                                                                                                                                                                                                                                  sunangel, simple is *always* good.

                                                                                                                                                                                                                                                2. steve h. RE: roxlet Jun 1, 2012 05:50 PM

                                                                                                                                                                                                                                                  Papardelle with fresh favas, spicy Italian sausage, tomato. Pecorino Romano grated over the top, house red to wash it all down. Deb did all the heavy lifting. Yanks are on the plasma.

                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                    LindaWhit RE: steve h. Jun 1, 2012 05:53 PM


                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      scubadoo97 RE: steve h. Jun 1, 2012 06:25 PM

                                                                                                                                                                                                                                                      Steve that looks darn tasty. I could eat that right now

                                                                                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                                                                                        steve h. RE: scubadoo97 Jun 1, 2012 06:52 PM

                                                                                                                                                                                                                                                        Thanks. Simple stuff but mighty satisfying.

                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                        mariacarmen RE: steve h. Jun 1, 2012 09:03 PM

                                                                                                                                                                                                                                                        Deb is a star!

                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                          PHREDDY RE: steve h. Jun 2, 2012 08:52 AM

                                                                                                                                                                                                                                                          Steve, delish looking , great color and contrast.....(We had a no hitter last night!)...I have only two times in my life to relish in being a Met fan!

                                                                                                                                                                                                                                                        2. mariacarmen RE: roxlet Jun 1, 2012 08:18 PM

                                                                                                                                                                                                                                                          back to austerity measures ... having found out i'm in this lovely boot for 6-8 weeks and with half the closet leaving home, the BF whipped up a points-friendly dinner of an aperitif bowl of steamed brocc just for me, and chicken burgers over a leetle bit of israeli couscous and a salad - portion controlled, and tasty.

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                            LindaWhit RE: mariacarmen Jun 2, 2012 07:26 AM

                                                                                                                                                                                                                                                            VERY nice dinner, mc, and I figured you'd be in that boot for awhile. It needs to heal, and YOU need to "heel" and allow it to heal. :-)

                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              PHREDDY RE: mariacarmen Jun 2, 2012 08:50 AM

                                                                                                                                                                                                                                                              MC.....The BF apparently has the CH gene as well...if I were you, I would, after you have healed, put the boot back on once and a while...I am sure BF will present you with a meal that is just a good as this one!!!!!

                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                gingershelley RE: mariacarmen Jun 2, 2012 09:42 AM

                                                                                                                                                                                                                                                                Nice restraint MC! Looking good and tasty for a point-friendly meal...

                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                  roxlet RE: mariacarmen Jun 2, 2012 10:02 AM

                                                                                                                                                                                                                                                                  What a nice bf!

                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                    mariacarmen RE: roxlet Jun 3, 2012 06:11 PM

                                                                                                                                                                                                                                                                    yeah, he is, thanks! thanks to all.

                                                                                                                                                                                                                                                                2. m
                                                                                                                                                                                                                                                                  megjp RE: roxlet Jun 1, 2012 08:33 PM

                                                                                                                                                                                                                                                                  Today was positively wretched outside, and filled with transit-related disaster, so I had a very late dinner of roasted sumac new potatoes and broiled asparagus with feta to help a) heat the apartment without turning on the heat, as I'd left all the windows open, and b) provide carbs to dissuade me from eye-gouging.

                                                                                                                                                                                                                                                                  Both successful, I'm pleased to report! I'll make a real dinner tomorrow (roast cornish hens with, finally, a red miso prep that someone here linked for me this winter).

                                                                                                                                                                                                                                                                  1. roxlet RE: roxlet Jun 2, 2012 10:07 AM

                                                                                                                                                                                                                                                                    We've invited some friends we haven't seen for a while to come to dinner tonight. We started with the dessert -- coconut ice cream and pineapple upside down cake, and used that to riff on a dinner featuring food from points south. We'll start with salmon ceviche served over avocado, and follow that by a pork and green chile stew with posole served with tortillas. We got a little faked out by the weather, which was supposed to be chilly and rainy today, but the sun has come out and the birdies are singing. Oh, well. The best laid plans...

                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                      scubadoo97 RE: roxlet Jun 2, 2012 10:22 AM

                                                                                                                                                                                                                                                                      Love the ceviche for something cooling followed by the Posole which is deep and rich

                                                                                                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                                                                                                        roxlet RE: scubadoo97 Jun 2, 2012 11:16 AM

                                                                                                                                                                                                                                                                        Thanks. I can't take credit for anything but the dessert!

                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                          PHREDDY RE: roxlet Jun 2, 2012 01:33 PM

                                                                                                                                                                                                                                                                          Salmon Ceviche......Make it all the time...has to be one of the top ten favorites at our weekly happy hours...on bread, with olives, with corn tortilla chips, with anything....MMMMMMM

                                                                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                                                                            ChristinaMason RE: PHREDDY Jun 3, 2012 04:18 PM

                                                                                                                                                                                                                                                                            what goes in yours, phreddy?

                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                              PHREDDY RE: ChristinaMason Jun 4, 2012 03:44 AM

                                                                                                                                                                                                                                                                              We make Ceviche two ways...the first is with thin slices on a large flat plate.....then lime juice, salt , pepper, thin sliced red onion and finely chopped fresh cilantro, and a drizzel of EVOO, let it rest for 30 minutes. The next is to use about 1 inch cubes of salmon, using the same ingredients, but let it sit at least 3 hours before serving.
                                                                                                                                                                                                                                                                              We also do a Shrimp version, but we add some seeded, chopped plum tomato and a bit more red onion. I like to serve with some hot sauce on the side.

                                                                                                                                                                                                                                                                      2. re: roxlet
                                                                                                                                                                                                                                                                        ChristinaMason RE: roxlet Jun 3, 2012 04:18 PM

                                                                                                                                                                                                                                                                        that sounds great, especially the ceviche over avocado.

                                                                                                                                                                                                                                                                      3. n
                                                                                                                                                                                                                                                                        noodlepoodle RE: roxlet Jun 2, 2012 11:25 AM

                                                                                                                                                                                                                                                                        Crockpot turkey cassoulet. We were supposed to go out to camp today and come back home to a ready dinner, but it's raining hard here, so my feet are up, I'm catching up with CH, and enjoying that wonderful aroma emanating from the kitchen.

                                                                                                                                                                                                                                                                        1. JerryMe RE: roxlet Jun 2, 2012 12:57 PM

                                                                                                                                                                                                                                                                          Grilled! Record 111 yesterday and to be 106 today. Dinner will be early. Corn on the cob, onions, fresh pineapple, hamburgers and buns. Keeping the heat out of the kitchen!
                                                                                                                                                                                                                                                                          Lots of beer and lime as refreshments.

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: JerryMe
                                                                                                                                                                                                                                                                            PHREDDY RE: JerryMe Jun 2, 2012 01:35 PM

                                                                                                                                                                                                                                                                            you can only be in Arizona or NM....keep the beer cold my friend!

                                                                                                                                                                                                                                                                            1. re: JerryMe
                                                                                                                                                                                                                                                                              LindaWhit RE: JerryMe Jun 2, 2012 04:39 PM

                                                                                                                                                                                                                                                                              LOTS of beer and a mister-fan! Yikes on that heat. Dinner sounds perfect!

                                                                                                                                                                                                                                                                            2. shecrab RE: roxlet Jun 2, 2012 02:02 PM

                                                                                                                                                                                                                                                                              Roxlet's dinner sounded so good,I'm helping myself to her theme.Thank you for the delicious inspiration.We'll have black eyed pea and quinoa burritos with mango(the white kind, the red quinoa is a very unappetizing color) a southern panzanella with cornbread croutons.tomato, avocado & shrimp. I'm loving the pineapple-upside down cake and coconut ice cream combo too, that's really speaking to me. I may have to pour myself a glass of wine and get to crack-a-lackin on that.

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: shecrab
                                                                                                                                                                                                                                                                                LindaWhit RE: shecrab Jun 2, 2012 04:40 PM

                                                                                                                                                                                                                                                                                You like that crack-a-lackin' phrase, huh? :-) So do I.

                                                                                                                                                                                                                                                                                1. re: shecrab
                                                                                                                                                                                                                                                                                  ChristinaMason RE: shecrab Jun 3, 2012 04:20 PM

                                                                                                                                                                                                                                                                                  madam, that southern panzanella with cornbread croutons.tomato, avocado & shrimp is speaking to me. wow. what kind of dressing works with that?

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                    shecrab RE: ChristinaMason Jun 4, 2012 05:50 AM

                                                                                                                                                                                                                                                                                    A couple of glugs of olive oil and a little red wine vinegar,if I have fresh oregano or parsley that goes in too.If you're a fan of cilantro,use that. Most of the dressing comes from letting the diced tomatoes sit in some salt for a few. Leftover cornbread is not pleasant eating by itself, but with a little doctoring it can enjoy being something delicious again.

                                                                                                                                                                                                                                                                                2. l
                                                                                                                                                                                                                                                                                  lottobear RE: roxlet Jun 2, 2012 03:01 PM

                                                                                                                                                                                                                                                                                  Biff a la Lindström!
                                                                                                                                                                                                                                                                                  I tried this recipe today and I really enjoyed it.
                                                                                                                                                                                                                                                                                  It's a swedish recipe involving ground meat and I was thinking that sometimes it feels as if Sweden is pretty much just a big meatball to some!
                                                                                                                                                                                                                                                                                  Here's a recipe that is probably a bit different than regular meatballs!

                                                                                                                                                                                                                                                                                  I usually don't do this but I was thinking of quickly translating the recipe here and leave a link (includes a picture).

                                                                                                                                                                                                                                                                                  It's a ground meat patty with a lot of stuff mixed in with it, such as potato, caper, anchovy, HP sauce!

                                                                                                                                                                                                                                                                                  I was thinking that if there's anyone that regularly make meatballs, it could be fun to try these instead since it's a bit different!
                                                                                                                                                                                                                                                                                  The dish is called Biff a la Lindström and this particular recipe is by a rather famous Swedish chef called Leif Mannerström!
                                                                                                                                                                                                                                                                                  So here's a full recipe!!! (US measurements translated by Google!)

                                                                                                                                                                                                                                                                                  Link(swedish text) (includes a picture!!!):
                                                                                                                                                                                                                                                                                  Serves 4 meals.

                                                                                                                                                                                                                                                                                  The patties:
                                                                                                                                                                                                                                                                                  500 gram / 1 pound + 1.65 ounces ground meat
                                                                                                                                                                                                                                                                                  100 gram / 3.5 ounces ground pork
                                                                                                                                                                                                                                                                                  1 onion
                                                                                                                                                                                                                                                                                  2 tablespoon (roughly) chopped caper
                                                                                                                                                                                                                                                                                  3 tablespoon pickled beetroot
                                                                                                                                                                                                                                                                                  1 potato, fried
                                                                                                                                                                                                                                                                                  1 tablespoon anchovy
                                                                                                                                                                                                                                                                                  5 eggyolks
                                                                                                                                                                                                                                                                                  1 tablespoon dijon mustard
                                                                                                                                                                                                                                                                                  1 tablespoon HP sauce
                                                                                                                                                                                                                                                                                  salt, pepper
                                                                                                                                                                                                                                                                                  Serve with:
                                                                                                                                                                                                                                                                                  4 eggs
                                                                                                                                                                                                                                                                                  fried potato
                                                                                                                                                                                                                                                                                  browned butter
                                                                                                                                                                                                                                                                                  pickles(pickled cucumbers)

                                                                                                                                                                                                                                                                                  1) finely chop onion, anchovy. Roughly chop caper. Chop the 1 fried potato used in the patty,the beetroot.
                                                                                                                                                                                                                                                                                  2) Combine all the ingredients required for the patty including salt and pepper. Form into either four big patties, several smaller, or even as meatballs!
                                                                                                                                                                                                                                                                                  Fry them on medium heat, about 4-5 minutes per side (or just fry them until done, "your own way")
                                                                                                                                                                                                                                                                                  3) Serve with fried potatoes , fried egg, the browned butter and the pickles! (look at the picture in the link as reference!!!)

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: lottobear
                                                                                                                                                                                                                                                                                    GulaSocordia RE: lottobear Jun 2, 2012 08:47 PM

                                                                                                                                                                                                                                                                                    Oh my god, this sounds so delicious.

                                                                                                                                                                                                                                                                                    1. re: lottobear
                                                                                                                                                                                                                                                                                      mariacarmen RE: lottobear Jun 3, 2012 11:50 AM

                                                                                                                                                                                                                                                                                      anything with fried eggs and potatoes is a winner for me!

                                                                                                                                                                                                                                                                                      1. re: lottobear
                                                                                                                                                                                                                                                                                        scubadoo97 RE: lottobear Jun 3, 2012 12:09 PM

                                                                                                                                                                                                                                                                                        A fried egg on a burger is pretty awesome. The one in the picture needs some more browning to match the burger but overall pretty interesting burger.

                                                                                                                                                                                                                                                                                        1. re: lottobear
                                                                                                                                                                                                                                                                                          ChristinaMason RE: lottobear Jun 3, 2012 04:24 PM

                                                                                                                                                                                                                                                                                          yum, thank you for sharing!

                                                                                                                                                                                                                                                                                        2. LindaWhit RE: roxlet Jun 2, 2012 04:49 PM

                                                                                                                                                                                                                                                                                          Spent the rainy afternoon out and about with my sister after she got to meet the boyz. They liked meeting Auntie who gives good scritch-scratches. Home Depot, Ocean St. Job Lot, and the hardware store were all visited. It's good having a sister who has owned/worked on two homes to say "Oh, you just need plumber's tape for this leak." :-) I'll also use her (when I can get her to get up here!) as my interior designer. She's got a great eye. And she's already volunteered herself and my BIL to do some varoius work around the place (helping to replace lights in the bathroom and kitchen - I'm pretty wary of electrical stuff).

                                                                                                                                                                                                                                                                                          Dinner tonight - a pork chop seasoned with salt and pepper and pan seared. I'll make a pan sauce with rhurbarb-ginger jam and dry sherry whisked together. Sides are roasted Herbs de Provence Yukon Gold potatoes and steamed asparagus with a drizzle of balsamic.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            gingershelley RE: LindaWhit Jun 3, 2012 08:21 AM

                                                                                                                                                                                                                                                                                            Linda, how great to have a sis' who knows her way around plumbing, electrical issues AND still can arrange furniture and pick out the right paint color. Very handy skills combo...

                                                                                                                                                                                                                                                                                            Like the rhubarb ginger jam with pork chop. Will have to borrow that one to use up some of my rhubarb ginger compote;)

                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                              PHREDDY RE: gingershelley Jun 3, 2012 09:48 AM

                                                                                                                                                                                                                                                                                              But can she cOok?

                                                                                                                                                                                                                                                                                          2. nomadchowwoman RE: roxlet Jun 2, 2012 04:58 PM

                                                                                                                                                                                                                                                                                            Catching up w/the WFD crowd is always the double-edged sword of inspiration and envy! You guys have been cookin', and I've been droolin'.

                                                                                                                                                                                                                                                                                            Here the Farmers Markets are peaking--tomatoes, corn, blueberries, peaches, shrimp, soft shells, green beans, shitakes, summer squashes--so I'm happy to be back in the kitchen doing a little cookin' myself.

                                                                                                                                                                                                                                                                                            Last night was a big family dinner honoring my visiting aunt. We had crab salad on endive for starters. I roasted chickens and made a simple risotto w/lots of pecorino romano; we had that along w/a big tossed salad and a platter of tomatoes topped w/bacon and blue cheese crumbles. I also made two desserts, peach cobbler and blueberry ice cream b/c I've been obsessed since I had some in a restaurant last week. I tried the basic recipe from Jeni's Splendid Ice Creams at Home--and the stuff was fabulous, by far the best ice cream I've ever made. I've tried numerous recipes/styles, but Jeni's formula (about which I was dubious b/c it contains corn syrup, corn starch, and a small amount of cream cheese) is a winner. I had only a tiny scoop, but all my guests, even Mom, had seconds.

                                                                                                                                                                                                                                                                                            Tonight it's grilled rainbow trout and some of the FM bounty: corn sauteed w/onion and thyme, sliced tomatoes w/blue cheese crumbles, a stir-fry of green beans and shitakes. Another batch of blueberry ice cream (per DH request) is churning.

                                                                                                                                                                                                                                                                                            A slight dip in temperatures here, so all is right with the world.

                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                              steve h. RE: nomadchowwoman Jun 2, 2012 05:03 PM

                                                                                                                                                                                                                                                                                              so, uh, when is the restaurant opening?

                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                Rella RE: steve h. Jun 2, 2012 07:03 PM

                                                                                                                                                                                                                                                                                                Sounds like it already did. Reservations, s'il vous plait.

                                                                                                                                                                                                                                                                                              2. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                MaryContrary RE: nomadchowwoman Jun 3, 2012 11:15 AM

                                                                                                                                                                                                                                                                                                Mmmm. Luciousness.

                                                                                                                                                                                                                                                                                              3. mariacarmen RE: roxlet Jun 2, 2012 05:41 PM

                                                                                                                                                                                                                                                                                                all y'all are driving me crazy with hunger!

                                                                                                                                                                                                                                                                                                at the oldster's today i very gently butter sauteed/poached a tiny veal chop for my dad, sliced thin, pounded thinner, and tasted a teensy bite - like buttah. i am very hopeful he will like it - made a nice MILDLY tarragon gravy to go with it with the pan drippings. only thing is, we can't tell him it's veal - that's a no-no (i'm a big hypocrite too - whole family LUVZ our animals to death, but we also sure eat enough of them!) also fried him up some plantains, which he loves.

                                                                                                                                                                                                                                                                                                no cooking for us tonight - off to an old boss/dear friend and family's going away party, they're moving to D.C., and they're having a TACO TRUCK. you know how happy that makes me?

                                                                                                                                                                                                                                                                                                1. h
                                                                                                                                                                                                                                                                                                  Harters RE: roxlet Jun 3, 2012 02:58 AM

                                                                                                                                                                                                                                                                                                  Feck, feck, FECK!

                                                                                                                                                                                                                                                                                                  We've woken up this morning to find it's not just raining heavily but the bloody roof's leaking and the kitchen is awash.

                                                                                                                                                                                                                                                                                                  Well, OK, I exaggerate a bit about the "awash" but it's steadily dripping through. So, now we're awaiting the arrival of the roof guy who, no doubt, will levy an extortionate call-out charge because it's not just Sunday, but a bank holiday Sunday.

                                                                                                                                                                                                                                                                                                  As for dinner, we've half a jar of pesto in the fridge that'll get stirred into some pasta. After that, we've some salmon that'll be baked with fennel fronds. And some courgettes that we'll soften in a butter & lemon juice mix. As usual we'll eat it in the dining room.

                                                                                                                                                                                                                                                                                                  I may have mentioned the dining room before. It was the room that sold the house to us 30+ years ago. It's an extension to the original house, running right along the back of it, overlooking the garden. Used to be the previous owners "family room". Big windows - a total run of 25 feet of glass - that looks out over the garden (the "cool" flowerbed - all blues and pinks is looking great at the minute). It has a flat roof which we've had to replace twice over the years - I think I'll get the roof guy to check it out while he's here. Before it starts to leak again over dinner.

                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                    LindaWhit RE: Harters Jun 3, 2012 05:42 AM

                                                                                                                                                                                                                                                                                                    Oh NO, Harters! A leaky roof is not good - but dinner AND the dining room with all of that glass to overlook the garden sounds wonderful. I hope the roof issue isn't *too* much of an expense.

                                                                                                                                                                                                                                                                                                    We've had rain all day yesterday and it's windy and damp this morning. "They" claim it's supposed to get partly sunny later today - I'm not holding my breath.

                                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                                      boyzoma RE: Harters Jun 3, 2012 06:06 AM

                                                                                                                                                                                                                                                                                                      I feel for you Harters. We are having roof issues too! This last week we had 3 different companies come out and give us bids. Still waiting on 2 of the final numbers. It's definitely going to be an "ouch". But at least you can still cook. Your dining room sounds fantastic. And so does the pesto and pasta. Enjoy your dinner.

                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                        gingershelley RE: Harters Jun 3, 2012 08:23 AM

                                                                                                                                                                                                                                                                                                        Aaack, Feck and all that! Sorry about the leak, and I share your flat-roof worries. Part of mine is flat, and I get all bunched up in big rainstorms worrying about a leak.

                                                                                                                                                                                                                                                                                                        The dining room sounds fab tho!

                                                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                                                          Harters RE: gingershelley Jun 3, 2012 08:33 AM

                                                                                                                                                                                                                                                                                                          Roof guy has been - seems it'll be easy (and reasonably cheap) to fix. He has to wait for a fine day but, hopefully, that'll be tomorrow. Seemed like a reputable guy so we'll get him to look over the flat roof as well.

                                                                                                                                                                                                                                                                                                          I just hate having contractors in!

                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                            gingershelley RE: Harters Jun 3, 2012 06:18 PM

                                                                                                                                                                                                                                                                                                            Glad to hear that it will be relatively painless to fix, except - FECK! - letting the contractor in a nice day... :)

                                                                                                                                                                                                                                                                                                      2. PHREDDY RE: roxlet Jun 3, 2012 05:23 AM

                                                                                                                                                                                                                                                                                                        Looking in the freezer.....london broil, eye round, pork ribs, pork chops, chcicken breasts and thighs....

                                                                                                                                                                                                                                                                                                        Perhaps marinating and grilling the London broil early....then after the dance recital ends around three...some fajiatas with the kids.....I think I will start the white beans with some smoked ham hocks now, that will make things easier later....and of course avacado, tomato, and all of the fixins'......I also have a case stashed of those Coronitas (for the big ones) for the kids...I am going to squeeze some lemons and grapefruits , which they love to help me push down on the and make their own drinks....

                                                                                                                                                                                                                                                                                                        1. boyzoma RE: roxlet Jun 3, 2012 06:55 AM

                                                                                                                                                                                                                                                                                                          Last night was totally grill night. Did some BBQ Potatoes Au Gratin in a pan on the grill. They turned out so delicious. An hour over indirect heat was perfect. DH did his magic with a really nice bone-in Rib Eye. Melted in my mouth!!! On the side (literally - used the side burner) were sauteed mushrooms in butter, Marsala wine and a little "house" shiraz. The rest of the bottle went into glasses! :) Excellent dinner.

                                                                                                                                                                                                                                                                                                          Tonight, will be some Linguini with Roasted Red Pepper cream sauce and sliced grilled chicken. A wedge of iceberg lettuce and some home made ranch dressing.

                                                                                                                                                                                                                                                                                                          I tried to post photos, but it's not cooperating. Maybe I'll try to post them separately.

                                                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                                                                                                                                                            Rella RE: boyzoma Jun 3, 2012 07:06 AM

                                                                                                                                                                                                                                                                                                            I am not able to post pictures unless I go to Mozilla. Try that if you can't do otherwise.

                                                                                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                                                                                              LindaWhit RE: boyzoma Jun 3, 2012 07:14 AM

                                                                                                                                                                                                                                                                                                              BOTH dinners (last night's steak and tonight's linguini with roasted red pepper cream sauce and grilled chicken) sound wonderful! :::::Sigh:::: I so miss having a gas grill. :-( Sadz.

                                                                                                                                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                                                                                                                                boyzoma RE: boyzoma Jun 3, 2012 09:20 AM

                                                                                                                                                                                                                                                                                                                Let's see if this works. Wow - it id! I was using Mozilla and it didn't work. I tried Chrome this time and it did!

                                                                                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                                                                                  scubadoo97 RE: boyzoma Jun 3, 2012 11:38 AM

                                                                                                                                                                                                                                                                                                                  Grill night looks mighty fine

                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                    ChristinaMason RE: scubadoo97 Jun 3, 2012 04:28 PM

                                                                                                                                                                                                                                                                                                                    indeed. lovely grill marks on that chop!

                                                                                                                                                                                                                                                                                                                  2. re: boyzoma
                                                                                                                                                                                                                                                                                                                    mariacarmen RE: boyzoma Jun 3, 2012 06:07 PM

                                                                                                                                                                                                                                                                                                                    beautimous! (i've had the same problem lately with Firefox not uploading fotos, but IE works.)

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                      Rella RE: mariacarmen Jun 4, 2012 05:02 AM

                                                                                                                                                                                                                                                                                                                      Wonder what gives. My IE doesn't work, but Firefox does.

                                                                                                                                                                                                                                                                                                                    2. re: boyzoma
                                                                                                                                                                                                                                                                                                                      nomadchowwoman RE: boyzoma Jun 5, 2012 08:39 PM

                                                                                                                                                                                                                                                                                                                      How do you do those potatoes, boyzoma--they sound great. All the food looks great; hope it's helping you get through the house issues.

                                                                                                                                                                                                                                                                                                                  3. m
                                                                                                                                                                                                                                                                                                                    megjp RE: roxlet Jun 3, 2012 07:42 AM

                                                                                                                                                                                                                                                                                                                    Last night I ate nearly the whole bunch of farmer's market dino kale turned into chips, and some roasted mushrooms with thyme and maple syrup vinegar. I'm really loving the oven this weekend :)

                                                                                                                                                                                                                                                                                                                    There are two cornish hens thawing that'll be ready for marinade in a couple of hours, and I think I'll make beets (greens separately) and sunchokes for sides, both also picked up at market yesterday morning.

                                                                                                                                                                                                                                                                                                                    1. gingershelley RE: roxlet Jun 3, 2012 08:31 AM

                                                                                                                                                                                                                                                                                                                      Last night was the other bunch of beef ribs I threw in the freezer from a couple weeks ago; same prep again; rub of aleppo,5-spice, salt, brown sugar, black pepper, garlic. leave in the rub a couple hours, grilled. served with a spicy sweet/salty/tart dipping sauce based on fish sauce, rice wine, cilantro, scallions, garlic, sugar.
                                                                                                                                                                                                                                                                                                                      Corn, and tasty little zuchini pancakes on the side, all eaten with the same sauce. More of the seven layer salad that is starting to sog up, but still good. Love the peas in it. Yummers!

                                                                                                                                                                                                                                                                                                                      Rhubarb compote with lot's of ginger in it over some greek yogurt for afters. Trying to be good...

                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                        nomadchowwoman RE: gingershelley Jun 5, 2012 08:41 PM

                                                                                                                                                                                                                                                                                                                        Ribs sound fantastic!

                                                                                                                                                                                                                                                                                                                      2. scubadoo97 RE: roxlet Jun 3, 2012 08:36 AM

                                                                                                                                                                                                                                                                                                                        Last night more fish. Amberjack on a bed of Israeli couscous laced with mussels and bay scallops

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                          linguafood RE: scubadoo97 Jun 3, 2012 08:48 AM

                                                                                                                                                                                                                                                                                                                          Wow. I've only had amberjack once, so far, as sashimi. I would kill for that dinner right now.

                                                                                                                                                                                                                                                                                                                          Here's hoping the Italian place we're headed to tonight can make up for that :-)

                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                            scubadoo97 RE: linguafood Jun 3, 2012 11:35 AM

                                                                                                                                                                                                                                                                                                                            There's always hope ;-)

                                                                                                                                                                                                                                                                                                                            Thanks for the positive feedback

                                                                                                                                                                                                                                                                                                                          2. re: scubadoo97
                                                                                                                                                                                                                                                                                                                            roxlet RE: scubadoo97 Jun 3, 2012 01:40 PM

                                                                                                                                                                                                                                                                                                                            That does sound great. I don't think I've ever had amberjack!

                                                                                                                                                                                                                                                                                                                          3. b
                                                                                                                                                                                                                                                                                                                            bblonde RE: roxlet Jun 3, 2012 01:08 PM

                                                                                                                                                                                                                                                                                                                            Last night's dinner was a disappointing array of pub food. BF and I went to a combined bachelor/bachelorette party that happened to align with the NBA playoffs so the bride and groom were nice enough to start the night off at a sports grill. The pretzel bites only took an hour to reach our table--and the eats for the evening went downhill from there.

                                                                                                                                                                                                                                                                                                                            I've been mostly on the ball today. Took a shortcut with store-bought fried chicken, that paired with a quick marinated zucchini salad that I combined with tomatoes and onions. By far my favorite was the yellow squash casserole. I would easily eat that over dessert any day of the week. I have a feeling dinner tonight will be low-key. I'm thinking maybe breakfast-for-dinner as the bachelorette party drinks ended up catching up with me and I was not up in time to make a fitting Sunday breakfast. Perhaps french toast. Though scrambled eggs go over so much better with the requisite glass of wine!

                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                            1. re: bblonde
                                                                                                                                                                                                                                                                                                                              bblonde RE: bblonde Jun 3, 2012 01:14 PM


                                                                                                                                                                                                                                                                                                                              1. re: bblonde
                                                                                                                                                                                                                                                                                                                                steve h. RE: bblonde Jun 3, 2012 01:52 PM

                                                                                                                                                                                                                                                                                                                                Really nice photos.
                                                                                                                                                                                                                                                                                                                                Well done.

                                                                                                                                                                                                                                                                                                                                1. re: bblonde
                                                                                                                                                                                                                                                                                                                                  weezieduzzit RE: bblonde Jun 3, 2012 03:03 PM

                                                                                                                                                                                                                                                                                                                                  Yum! Zucchini, tomatoes and yellow squash are all things I have an abundance of in the garden right now. I'd love to hear more about the casserole.

                                                                                                                                                                                                                                                                                                                                  1. re: bblonde
                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: bblonde Jun 3, 2012 03:07 PM

                                                                                                                                                                                                                                                                                                                                    your table looks beautiful! a winner of a meal. me too - what all's in that casserole?

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                      ChristinaMason RE: mariacarmen Jun 3, 2012 04:30 PM

                                                                                                                                                                                                                                                                                                                                      i'll second that. could we have the recipe for the squash casserole, please? yellow summer squash?

                                                                                                                                                                                                                                                                                                                                    2. re: bblonde
                                                                                                                                                                                                                                                                                                                                      bblonde RE: bblonde Jun 3, 2012 05:41 PM

                                                                                                                                                                                                                                                                                                                                      I halved this squash recipe

                                                                                                                                                                                                                                                                                                                                      It's my sister's go-to--she uses crushed cracker crumbs (ritz used here) as opposed to breadcrumbs but I've done it both ways. Just be sure to use dry breadcrumbs to sop up some of the moisture. As we are getting into good summer squash now, I don't think the sugar is as necessary, but it makes the casserole buttery, sweet and almost tasty enough for dessert (mind you, I am the person who prefers brussels sprouts to chocolate!). I also add a bit more onion. Have done it with zucchini as well, or a mix of the two.

                                                                                                                                                                                                                                                                                                                                      As for the cucumbers, I used this recipe
                                                                                                                                                                                                                                                                                                                                      But only marinated these ones for about an hour--dinner was ready! And I thought they were delightful and tangy, if not a bit crisper. The rest will be consumed tomorrow.

                                                                                                                                                                                                                                                                                                                                      1. re: bblonde
                                                                                                                                                                                                                                                                                                                                        mariacarmen RE: bblonde Jun 3, 2012 06:14 PM

                                                                                                                                                                                                                                                                                                                                        thanks, bb!

                                                                                                                                                                                                                                                                                                                                        1. re: bblonde
                                                                                                                                                                                                                                                                                                                                          ChristinaMason RE: bblonde Jun 3, 2012 06:27 PM


                                                                                                                                                                                                                                                                                                                                        2. re: bblonde
                                                                                                                                                                                                                                                                                                                                          nomadchowwoman RE: bblonde Jun 5, 2012 08:43 PM

                                                                                                                                                                                                                                                                                                                                          That squash casserole looks exquisite. We used to eat at a place in Savannah that served a really good one.

                                                                                                                                                                                                                                                                                                                                      2. LindaWhit RE: roxlet Jun 3, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                                        Believe it or not, it's chilly enough for Chicken Paprikas. I'll go with a recent favorite. http://chowhound.chow.com/topics/7409...

                                                                                                                                                                                                                                                                                                                                        It'll be served over basmati rice, with pikawicca's Pomegranate-Roasted Carrots from the Least Favorite Veggies Poll thread alongside. http://chowhound.chow.com/topics/8496...

                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: LindaWhit Jun 3, 2012 03:11 PM

                                                                                                                                                                                                                                                                                                                                          pomegranate roasted carrots sound amazing! are they in season, tho, now?

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                            LindaWhit RE: mariacarmen Jun 3, 2012 04:25 PM

                                                                                                                                                                                                                                                                                                                                            Carrots? They're in season most all the time, thanks to cross-country truck transportation. ;-)

                                                                                                                                                                                                                                                                                                                                            OK, real answer. pikawicca's recipe uses pom molasses, and I have a bottle and a half. So no worries about seasonal pomegranates. No way I'd be making my OWN pomegranate molasses, that's for sure! LOL!)

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              mariacarmen RE: LindaWhit Jun 3, 2012 06:15 PM

                                                                                                                                                                                                                                                                                                                                              ah, i hadn't even bothered to open the link. i have pom molasses at home! will try these. thx.

                                                                                                                                                                                                                                                                                                                                        2. steve h. RE: roxlet Jun 3, 2012 03:36 PM

                                                                                                                                                                                                                                                                                                                                          Scrambled eggs and bacon kicked off the late morning. Chives from the garden added flavor, a nice prosecco washed things down.

                                                                                                                                                                                                                                                                                                                                          We watched the Queen's Jubilee procession on the Thames courtesy of the BBC. As an American, I'm pretty far from a staunch Monarchist but it was a mighty impressive event. I've spent some time on that river and it was a hoot pointing out landmarks as the boats/ships/barges passed by the TV cameras. Older cities, when seen from their rivers, make so much sense with regard to their layout.

                                                                                                                                                                                                                                                                                                                                          Supper this evening will be leftover steak, baked potato and asparagus with butter and lemon. The Yanks have already beaten the Tigers and Woods has won the Memorial out in Ohio. Pity about Boston but the simple fact is that all the AL East teams are over .500, as well as the NL East (how's that, PHREDDY?). Both divisions are brutal.

                                                                                                                                                                                                                                                                                                                                          I'll be on the prowl for seafood Monday morning.

                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                            LindaWhit RE: steve h. Jun 3, 2012 04:32 PM

                                                                                                                                                                                                                                                                                                                                            I *wish* I got BBC - I'd have to buy the next FiOS package up for that. Grrr...The little bit I saw on the news, it looked VERY wet but an amazing flotilla on the Thames.

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              steve h. RE: LindaWhit Jun 3, 2012 05:41 PM

                                                                                                                                                                                                                                                                                                                                              Howdy LW,
                                                                                                                                                                                                                                                                                                                                              If nothing else, Brits know rain and simply carry on. Their hides are waterproof.
                                                                                                                                                                                                                                                                                                                                              I'm ok with the the BBC because I don't pay extra for it. I have to confess that "the Beeb" is my ".goto" when abroad (Europe, Asia) but that's because they win by default.

                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                Harters RE: steve h. Jun 4, 2012 01:36 AM

                                                                                                                                                                                                                                                                                                                                                Steve's right. If we Brits waited for a fine day to do something, we'd never get out of bed.

                                                                                                                                                                                                                                                                                                                                                Ardent republican that I am, the current celebrations leave me totally cold. Although I may watch some of today's concert to see what the food's like. Apparently, the 10,000 invited to the event are getting a picnic, with menu from Michelin 3 star chef, Heston Blumenthal.

                                                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                                                  Rella RE: Harters Jun 4, 2012 05:16 AM

                                                                                                                                                                                                                                                                                                                                                  On topic: Will they be serving High Tea at Elizabeth Tower?

                                                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                                                              PHREDDY RE: steve h. Jun 4, 2012 03:32 AM

                                                                                                                                                                                                                                                                                                                                              SH...you are so right....you need Gardner back , we don't need Bay....

                                                                                                                                                                                                                                                                                                                                            3. ChristinaMason RE: roxlet Jun 3, 2012 04:36 PM

                                                                                                                                                                                                                                                                                                                                              After a day out and about buying summer clothing (I loathe clothes shopping!), we came back tired and starving. Food was needed immediately, so we started with some steamed shrimp and zesty cocktail sauce, the former of which was sprinkled with Old Bay and lemon juice.

                                                                                                                                                                                                                                                                                                                                              For the main, we'll be grilling lamb kofte: ground lamb, sumac, cumin, allspice, garlic, onion, and parsley, shaped into cigars. DH's yogurt-cucumber sauce to drizzle over.

                                                                                                                                                                                                                                                                                                                                              On the side: grilled sliced zukes marinated with olive oil and dill; a salad of watermelon, kalamatas, scallions, cucumber, feta, and red wine vinegar; and some baked eggplant marinara.

                                                                                                                                                                                                                                                                                                                                              I said we were hungry :)

                                                                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                scubadoo97 RE: ChristinaMason Jun 3, 2012 05:12 PM

                                                                                                                                                                                                                                                                                                                                                Right up my alley Christina. Sounds spectacular

                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: ChristinaMason Jun 3, 2012 06:43 PM

                                                                                                                                                                                                                                                                                                                                                  Thank you! I was very pleased with how the kofte turned out.

                                                                                                                                                                                                                                                                                                                                                  Dessert was a malted milk with a smidge of vanilla bean paste. Not very low carb, but to hell with it.

                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                    JungMann RE: ChristinaMason Jun 4, 2012 08:30 AM

                                                                                                                                                                                                                                                                                                                                                    How do you get the kofte to stick together? I think I'm missing something in the preparation because whenever I skewer the kofte to make the hole in the center, they fall right apart, or, even worse, they stick together but then fall apart on the grill.

                                                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                      roxlet RE: JungMann Jun 4, 2012 10:25 AM

                                                                                                                                                                                                                                                                                                                                                      I think that, like in sausage-making, you add a bit of water and knead the meat.

                                                                                                                                                                                                                                                                                                                                                      BTW, kofta is an affectionately derogatory knickname in Egypt. "Ya kofta," someone might say, meaning something like "You meathead.". We used to joke, swaying "Are you a man or a kofta?"

                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                        JungMann RE: roxlet Jun 4, 2012 10:44 AM

                                                                                                                                                                                                                                                                                                                                                        That's news to me. I half-expected the grated onions might be adding too much moisture. I'll try kneading with water next time.

                                                                                                                                                                                                                                                                                                                                                        I like the kofta joke. Much safer than the pun I tried earlier today about eating ka'ak with some co-workers from the Mashriq that not only fell flat on its face, but may warrant a call from HR.

                                                                                                                                                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                          mariacarmen RE: JungMann Jun 4, 2012 12:29 PM

                                                                                                                                                                                                                                                                                                                                                          oh JM! Hope they go easy on you! tell them food humor knows no geographical/political/ethnic lines.

                                                                                                                                                                                                                                                                                                                                                      2. re: JungMann
                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: JungMann Jun 5, 2012 01:57 PM

                                                                                                                                                                                                                                                                                                                                                        Hmm, I didn't add egg or water or anything, but I did knead the mixture well with my hands. The recipe I used called for some panko, which may have helped bind. I didn't skewer them, so falling off wasn't such a problem. They held together very well and were sausage-like in texture.

                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          JungMann RE: ChristinaMason Jun 5, 2012 02:01 PM

                                                                                                                                                                                                                                                                                                                                                          Sounds like they were expertly made and I should just try kneading the mixture more. When I was taught to make kafta kebabs, though, I was taught to form them around a skewer so that there is a hole in the middle and then slide them off and onto the grill to cook. Not sure what the purpose of the hole is.

                                                                                                                                                                                                                                                                                                                                                  2. mariacarmen RE: roxlet Jun 3, 2012 05:52 PM

                                                                                                                                                                                                                                                                                                                                                    yer basic meatloaf, for the oldster. not sure about me.... going to a friend's flamenco recital now and then for snacks/drinks after, so... i don't know what.

                                                                                                                                                                                                                                                                                                                                                    1. m
                                                                                                                                                                                                                                                                                                                                                      megjp RE: roxlet Jun 3, 2012 05:53 PM

                                                                                                                                                                                                                                                                                                                                                      This, but with cornish hens: http://www.food52.com/recipes/3296_mi...

                                                                                                                                                                                                                                                                                                                                                      And sweet peas in butter sauce, and those garlicky noodles all 'hounds must love.

                                                                                                                                                                                                                                                                                                                                                      And these brownies for dessert: http://www.huffingtonpost.com/jamie-s...

                                                                                                                                                                                                                                                                                                                                                      (I had company. :


                                                                                                                                                                                                                                                                                                                                                      Now I need a long walk, but I'm too full!

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                                                                                                                                                                                                                                                                                                                                                      1. re: megjp
                                                                                                                                                                                                                                                                                                                                                        ChristinaMason RE: megjp Jun 3, 2012 06:49 PM

                                                                                                                                                                                                                                                                                                                                                        Sounds great! How was it? Did you dig the noodles, btw?

                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                          megjp RE: ChristinaMason Jun 4, 2012 03:23 AM

                                                                                                                                                                                                                                                                                                                                                          Yum, it was great! Thanks for the link if it was you who provided it way back as I suspect.

                                                                                                                                                                                                                                                                                                                                                          The noodles were delicious too; I'd made extra and kept going and pulling one or two out of the pot every time I walked through the kitchen, until I put them in a tupperware in the fridge. :)

                                                                                                                                                                                                                                                                                                                                                          1. re: megjp
                                                                                                                                                                                                                                                                                                                                                            ChristinaMason RE: megjp Jun 4, 2012 05:51 AM

                                                                                                                                                                                                                                                                                                                                                            I can't remember---I've definitely seen that recipe, but haven't made it. I may have found it in my research, i.e., googling :)

                                                                                                                                                                                                                                                                                                                                                        2. re: megjp
                                                                                                                                                                                                                                                                                                                                                          GretchenS RE: megjp Jun 4, 2012 10:49 AM

                                                                                                                                                                                                                                                                                                                                                          Whole thing sounds amazing megjp! Love cornish hens and that it what I was wishing for this weekend but the store didn't have them. :(

                                                                                                                                                                                                                                                                                                                                                        3. h
                                                                                                                                                                                                                                                                                                                                                          Harters RE: roxlet Jun 4, 2012 04:47 AM

                                                                                                                                                                                                                                                                                                                                                          The roof saga continues at Casa Harters with much doom and gloom. The original problem is now hopefully fixed - although the apparently low price is not the slightest bit low considering he wasnt here more than 20 minutes. And I got him to look at the flat roof - which he reckons needs replacing at the cost of a couple of grand.

                                                                                                                                                                                                                                                                                                                                                          Dinner is a bit of a freezer raid. There was coconut milk and Thai green curry paste and king prawns. We'll conjure something up.

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                                                                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                                                                            GretchenS RE: Harters Jun 4, 2012 10:51 AM

                                                                                                                                                                                                                                                                                                                                                            well, feck, that is not good news at all about the flat roof. maybe a 2d opinion is called for? your freezer raid sounds like being the makings of a very fine dinner indeed!

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                                                                                                                                                                                                                                                                                                                                                              Harters RE: GretchenS Jun 4, 2012 12:30 PM

                                                                                                                                                                                                                                                                                                                                                              2nd & 3rd needed for that sort of likely cost.

                                                                                                                                                                                                                                                                                                                                                              Dinner was pretty good. Needed more chilli though.

                                                                                                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                steve h. RE: Harters Jun 4, 2012 12:41 PM

                                                                                                                                                                                                                                                                                                                                                                Hi Harters,
                                                                                                                                                                                                                                                                                                                                                                Home maintenance, repairs, remodeling is a thankless/endless task. It's not uncommon to begin with an infinite budget and then exceed it.
                                                                                                                                                                                                                                                                                                                                                                Best of luck.

                                                                                                                                                                                                                                                                                                                                                          2. shecrab RE: roxlet Jun 4, 2012 06:05 AM

                                                                                                                                                                                                                                                                                                                                                            The beginning of the work week always wears on the King Crab's nerves so I always try to do a little something special to ease him back into it. Yesterday a dozen quail were excavated from the bowels of the freezer, they got wrapped in bacon and skewered for grilling. So tiny, it was like prepping mice. Okra and tomatoes, red rice and corn pudding round it out,and a blackberry cake with blackberry sauce for 'afters' ( see how I stole that from Harters)?

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                                                                                                                                                                                                                                                                                                                                                            1. re: shecrab
                                                                                                                                                                                                                                                                                                                                                              Harters RE: shecrab Jun 4, 2012 07:12 AM

                                                                                                                                                                                                                                                                                                                                                              LOL. I've never prepped mice - are they tasty?

                                                                                                                                                                                                                                                                                                                                                              1. re: shecrab
                                                                                                                                                                                                                                                                                                                                                                mariacarmen RE: shecrab Jun 4, 2012 10:17 AM

                                                                                                                                                                                                                                                                                                                                                                ack - prepping mice! did you feel like a giant cat?

                                                                                                                                                                                                                                                                                                                                                                monday's are the worst.

                                                                                                                                                                                                                                                                                                                                                              2. linguafood RE: roxlet Jun 4, 2012 07:24 AM

                                                                                                                                                                                                                                                                                                                                                                Psssssst. I started a new thread here:


                                                                                                                                                                                                                                                                                                                                                                since we're well over 300+ posts again.

                                                                                                                                                                                                                                                                                                                                                                1. Cherylptw RE: roxlet Jun 4, 2012 07:34 AM

                                                                                                                                                                                                                                                                                                                                                                  So yesterday was the first cooking since last Thursday, bit of something going on with the stomach and a 4 day headache. I marinated a rack of ribs overnight Saturday with a jerk paste of scallions, garlic, onion, anaheim & jalapeno chiles, allspice, nutmeg, cinnamon, brown sugar, soy sauce and thyme then slow roasted them in the oven for 2 hours. For a sauce, I simmered together a can each of coconut milk and guanabana nectar, some caribbean jerk paste, a bit of guava jelly & brown sugar and a slurry of cornstarch until reduced then drained the juice off the ribs and coated with the sauce about 1/2 hour before the ribs were done. Nice deep, slightly spicy flavor with a bit of a bark crust. Served with leftover rice and corn on the cob. The bf took some to work for lunch today.

                                                                                                                                                                                                                                                                                                                                                                  On the menu today: Pan seared NY strips, grilled shrimp, baked potatoes and some type of green veg, probably a salad. Nothing special...

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                                                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw
                                                                                                                                                                                                                                                                                                                                                                    linguafood RE: Cherylptw Jun 4, 2012 07:54 AM

                                                                                                                                                                                                                                                                                                                                                                    Might you repost that on the new thread?

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                                                                                                                                                                                                                                                                                                                                                                      MaryContrary RE: Cherylptw Jun 4, 2012 12:01 PM

                                                                                                                                                                                                                                                                                                                                                                      Nothing special????

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                                                                                                                                                                                                                                                                                                                                                                        nomadchowwoman RE: Cherylptw Jun 5, 2012 08:58 PM

                                                                                                                                                                                                                                                                                                                                                                        Oooh, those ribs . . .

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