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What's for Dinner #147 [OLD]

  • roxlet May 29, 2012 02:14 PM
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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. 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

      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

        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

          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

          that chicken does sound wonderful!

        3. re: onceadaylily

          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

            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.

            http://www.worldmarket.com/product/in...

            1. re: onceadaylily

              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

            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

              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

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

                1. re: PHREDDY

                  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

                    it's a very good product.

                    1. re: JungMann

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

                      1. re: PHREDDY

                        Trader Joe's has it in/around NYC

                        1. re: PHREDDY

                          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

                            Will look for it.... Thanks!

                2. 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. 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

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

                      1. re: ChristinaMason

                        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

                          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

                            good to hear that was temporary pain only, LW!

                        2. re: LindaWhit

                          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. 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. 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

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

                            2. 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

                                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

                                  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.

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

                                    1. re: steve h.

                                      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. 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

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

                                      1. re: ChristinaMason

                                        grazie! (on the bf's behalf.)

                                      2. re: mariacarmen

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

                                        1. re: mariacarmen

                                          Looks and sounds GREAT MC!

                                          1. re: mariacarmen

                                            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.

                                              believe me....

                                          2. 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

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

                                              1. re: MaryContrary

                                                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

                                                  Will do. Thanks.

                                            2. 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

                                                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. 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. 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

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

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

                                                      1 Reply
                                                      1. re: mamachef

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

                                                      2. 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

                                                          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

                                                            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

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

                                                            1. re: MaryContrary

                                                              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

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

                                                                1. re: mariacarmen

                                                                  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

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

                                                              2. re: scubadoo97

                                                                sounds a lot like my chili fixings....

                                                                1. re: scubadoo97

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

                                                                2. 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. 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. 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

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

                                                                      2. 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

                                                                          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

                                                                            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

                                                                              wow, she does sound like a great guest!

                                                                              1. re: bblonde

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

                                                                                1. re: bblonde

                                                                                  Perfect young houseguest!

                                                                              2. re: bblonde

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

                                                                                1. re: bblonde

                                                                                  yum, lucky little gymnast!

                                                                                2. 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

                                                                                    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

                                                                                      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

                                                                                        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

                                                                                          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

                                                                                            Here are the pics:

                                                                                             
                                                                                             
                                                                                            1. re: roxlet

                                                                                              Looks great roxlet

                                                                                              1. re: roxlet

                                                                                                That does look fantastic. Now I'm hungry!

                                                                                                1. re: roxlet

                                                                                                  i would KILL for that tri-tip.

                                                                                                  1. re: mariacarmen

                                                                                                    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

                                                                                                      But you'd have to fight me off next.

                                                                                                    2. re: roxlet

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

                                                                                            2. Summer is here!

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

                                                                                               
                                                                                              5 Replies
                                                                                              1. re: twyst

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

                                                                                                1. re: twyst

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

                                                                                                  1. re: twyst

                                                                                                    Fantastic

                                                                                                    1. re: twyst

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

                                                                                                      1. re: twyst

                                                                                                        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. 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

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

                                                                                                          and you're hanging in with ATWI80P, eh?

                                                                                                          1. re: mariacarmen

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

                                                                                                          1. 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

                                                                                                              ((hugs))

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

                                                                                                              1. re: onceadaylily

                                                                                                                thanks, OADL!

                                                                                                              2. re: mariacarmen

                                                                                                                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

                                                                                                                  Thx Phreddy.

                                                                                                                2. re: mariacarmen

                                                                                                                  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

                                                                                                                    haha thanks Berheenia!

                                                                                                                  2. re: mariacarmen

                                                                                                                    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

                                                                                                                      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

                                                                                                                        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

                                                                                                                          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

                                                                                                                            Thanks everyone! too kind....

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

                                                                                                                            1. re: mariacarmen

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

                                                                                                                          2. re: mariacarmen

                                                                                                                            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

                                                                                                                              thanks GS!

                                                                                                                          3. 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. 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

                                                                                                                                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. 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

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

                                                                                                                                  1. re: Harters

                                                                                                                                    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

                                                                                                                                      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

                                                                                                                                        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

                                                                                                                                    yummers.

                                                                                                                                    1. re: linguafood

                                                                                                                                      Great sounding ravioli dish Lingua!

                                                                                                                                      1. re: linguafood

                                                                                                                                        That sounds really good!

                                                                                                                                        1. re: roxlet

                                                                                                                                          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

                                                                                                                                            i love the late night inspirations.

                                                                                                                                      2. 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

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

                                                                                                                                          1. re: LindaWhit

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

                                                                                                                                            1. re: shecrab

                                                                                                                                              Bruising is just about gone, thanks!

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                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

                                                                                                                                                  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

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

                                                                                                                                                    Glad to hear you're better!!

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      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

                                                                                                                                                        +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

                                                                                                                                                          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

                                                                                                                                                    +1.

                                                                                                                                            2. 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

                                                                                                                                                man, i love a homemade cubano. looks great.

                                                                                                                                                1. re: boyzoma

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

                                                                                                                                                2. 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

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

                                                                                                                                                  2. 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...

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

                                                                                                                                                    1. 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. 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. 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. 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

                                                                                                                                                              Give 'em my best.

                                                                                                                                                              1. re: steve h.

                                                                                                                                                                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

                                                                                                                                                                poor people! hope they recover soon.

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

                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                  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. 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

                                                                                                                                                                    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

                                                                                                                                                                      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

                                                                                                                                                                        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

                                                                                                                                                                          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

                                                                                                                                                                            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

                                                                                                                                                                              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

                                                                                                                                                                        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

                                                                                                                                                                          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

                                                                                                                                                                            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

                                                                                                                                                                              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

                                                                                                                                                                                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

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

                                                                                                                                                                                2. re: mariacarmen

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

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    ok, thx.

                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                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

                                                                                                                                                                                  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

                                                                                                                                                                                    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

                                                                                                                                                                                      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. 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

                                                                                                                                                                                  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. 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

                                                                                                                                                                                    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

                                                                                                                                                                                      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

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

                                                                                                                                                                                    3. 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

                                                                                                                                                                                        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

                                                                                                                                                                                          Good one, Harters! Lol!

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            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

                                                                                                                                                                                              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

                                                                                                                                                                                                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

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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

                                                                                                                                                                                                        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

                                                                                                                                                                                                        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

                                                                                                                                                                                                  Love it!

                                                                                                                                                                                                3. re: linguafood

                                                                                                                                                                                                  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

                                                                                                                                                                                                    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

                                                                                                                                                                                                      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. 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

                                                                                                                                                                                                      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. 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

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

                                                                                                                                                                                                      2. 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

                                                                                                                                                                                                          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

                                                                                                                                                                                                            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

                                                                                                                                                                                                              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

                                                                                                                                                                                                            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.

                                                                                                                                                                                                            Dinner:
                                                                                                                                                                                                            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. George Dickel...........
                                                                                                                                                                                                            Pork Chops........
                                                                                                                                                                                                            Pink-Eyes.......
                                                                                                                                                                                                            Toasted Cornbread.......
                                                                                                                                                                                                            Root-In-Beggar.......
                                                                                                                                                                                                            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

                                                                                                                                                                                                              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

                                                                                                                                                                                                                <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

                                                                                                                                                                                                                  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

                                                                                                                                                                                                                    Thanks Uncle Bob - love the local flava'!

                                                                                                                                                                                                                    1. re: Uncle Bob

                                                                                                                                                                                                                      I had all but the Dickel.

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

                                                                                                                                                                                                                  1. 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

                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                          Got boigah, also, gs.

                                                                                                                                                                                                                          1. re: MaryContrary

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

                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                          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.

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

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                ::::LIKE::::

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

                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  LOL

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    hee hee heeeeeee....

                                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                                  your boigah sounds divine, btw.

                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      2 glasses of wine. CHECK.

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

                                                                                                                                                                                                                                    2. re: LindaWhit

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

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        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? :-)

                                                                                                                                                                                                                                        http://www.vervacious.com/

                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                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. 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

                                                                                                                                                                                                                                          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. 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

                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                              nice. a Roman tradition.

                                                                                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                                                                                              Both stuffed dishes sound great.

                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                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. 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

                                                                                                                                                                                                                                                  sunangel, simple is *always* good.

                                                                                                                                                                                                                                                2. 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.

                                                                                                                                                                                                                                                    Lovely!

                                                                                                                                                                                                                                                    1. re: steve h.

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

                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                        Thanks. Simple stuff but mighty satisfying.

                                                                                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                                                                                        Deb is a star!

                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                          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. 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

                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  What a nice bf!

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    yeah, he is, thanks! thanks to all.

                                                                                                                                                                                                                                                                2. 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. 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

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

                                                                                                                                                                                                                                                                      1. re: scubadoo97

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

                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                            what goes in yours, phreddy?

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                        that sounds great, especially the ceviche over avocado.

                                                                                                                                                                                                                                                                      3. 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. 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

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

                                                                                                                                                                                                                                                                            1. re: JerryMe

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

                                                                                                                                                                                                                                                                            2. 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

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

                                                                                                                                                                                                                                                                                1. re: shecrab

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    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. 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!!!):
                                                                                                                                                                                                                                                                                  http://www.tasteline.com/recept/Leif_...
                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    Oh my god, this sounds so delicious.

                                                                                                                                                                                                                                                                                    1. re: lottobear

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

                                                                                                                                                                                                                                                                                      1. re: lottobear

                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                          yum, thank you for sharing!

                                                                                                                                                                                                                                                                                        2. 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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                              But can she cOok?

                                                                                                                                                                                                                                                                                          2. 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

                                                                                                                                                                                                                                                                                              wow.
                                                                                                                                                                                                                                                                                              so, uh, when is the restaurant opening?

                                                                                                                                                                                                                                                                                              1. re: steve h.

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

                                                                                                                                                                                                                                                                                              2. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                Mmmm. Luciousness.

                                                                                                                                                                                                                                                                                              3. 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. 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

                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                                                                                      2. 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. 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

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

                                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                                  Grill night looks mighty fine

                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                    indeed. lovely grill marks on that chop!

                                                                                                                                                                                                                                                                                                                  2. re: boyzoma

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

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

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

                                                                                                                                                                                                                                                                                                                    2. re: boyzoma

                                                                                                                                                                                                                                                                                                                      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. 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. 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

                                                                                                                                                                                                                                                                                                                        Ribs sound fantastic!

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

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                                            There's always hope ;-)

                                                                                                                                                                                                                                                                                                                            Thanks for the positive feedback

                                                                                                                                                                                                                                                                                                                          2. re: scubadoo97

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

                                                                                                                                                                                                                                                                                                                          3. 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

                                                                                                                                                                                                                                                                                                                              Photos

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              1. re: bblonde

                                                                                                                                                                                                                                                                                                                                Really nice photos.
                                                                                                                                                                                                                                                                                                                                Well done.

                                                                                                                                                                                                                                                                                                                                1. re: bblonde

                                                                                                                                                                                                                                                                                                                                  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

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

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

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

                                                                                                                                                                                                                                                                                                                                    2. re: bblonde

                                                                                                                                                                                                                                                                                                                                      I halved this squash recipe
                                                                                                                                                                                                                                                                                                                                      http://www.food.com/recipe/baked-squa...

                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                      http://allrecipes.com/recipe/marinate...
                                                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                                                        thanks, bb!

                                                                                                                                                                                                                                                                                                                                        1. re: bblonde

                                                                                                                                                                                                                                                                                                                                          thanks!

                                                                                                                                                                                                                                                                                                                                        2. re: bblonde

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

                                                                                                                                                                                                                                                                                                                                      2. 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

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

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                                                                                                        2. 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.

                                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                                                                                                            2. re: steve h.

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

                                                                                                                                                                                                                                                                                                                                            3. 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

                                                                                                                                                                                                                                                                                                                                                Right up my alley Christina. Sounds spectacular

                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                                                                          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. 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. 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!

                                                                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: megjp

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

                                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                                                                                          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. 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.

                                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                                            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!

                                                                                                                                                                                                                                                                                                                                                            1. re: GretchenS

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

                                                                                                                                                                                                                                                                                                                                                              Dinner was pretty good. Needed more chilli though.

                                                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                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. 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)?

                                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: shecrab

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

                                                                                                                                                                                                                                                                                                                                                              1. re: shecrab

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

                                                                                                                                                                                                                                                                                                                                                                monday's are the worst.

                                                                                                                                                                                                                                                                                                                                                              2. Psssssst. I started a new thread here:

                                                                                                                                                                                                                                                                                                                                                                http://chowhound.chow.com/topics/852367

                                                                                                                                                                                                                                                                                                                                                                since we're well over 300+ posts again.

                                                                                                                                                                                                                                                                                                                                                                1. 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...

                                                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                    Might you repost that on the new thread?

                                                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                      Nothing special????

                                                                                                                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                        Oooh, those ribs . . .