HOME > Chowhound > Home Cooking >

What's for dinner? #148 [old]

linguafood Jun 4, 2012 07:16 AM

As tempting as it is, one cannot eat out every single day, at least not without unlimited financial resources.... >sigh<

Tonight, we're having a dear friend over for dinner. I'm planning on throwing together a sauté of sliced chicken breast, green asparagus & oyster mushrooms with spices & herbs TBD. Side will be tomato, feta & red onion salad dressed just with olive oil and oregano.

There may be some wine involved, too :-)

What's cooking over on the other side of the pond / chunnel / wherever you are?

  1. Click to Upload a photo (10 MB limit)
  1. JungMann RE: linguafood Jun 4, 2012 11:03 AM

    This weekend was filled with food festivals bringing together the best of Lebanese and Filipino street food, so I overate to my heart's (dis)content. Clearly one passerby though it was more content since they asked to take my picture when they saw me grinning ear to ear when I got a manoushe from a street vendor. For all I know I might now be the mascot for an upcoming brand of Lebanese pitza.

    Dinner, then, had to be something on the lighter side. Last night was a wet curry of North Indian origin that I had been meaning to make for quite some time -- achari chicken or, in English, pickle-flavored chicken. Although the yogurt sauce does have some piquancy from the addition of lemon juice, the pickle flavor refers more specifically to the intricate spice blend of mustard seed, fennel, cinnamon, cumin and nigella, typically used to season North Indian pickles and used liberally in this dish. Served up with some spicy sauteed okra and a chilled nettle and yogurt soup, I think Sunday at least ended the weekend with more virtue than vice.

    11 Replies
    1. re: JungMann
      bblonde RE: JungMann Jun 4, 2012 12:59 PM

      I love Lebanese food. It seems that Okc has a disproportionately large Lebanese population, and I used to live nextdoor to several Lebanese families. Now I just can't get enough kefta, hashwa, baklawa, baba ghanouj, tabbouli and other delicious Mediterranean dishes.

      1. re: bblonde
        JungMann RE: bblonde Jun 5, 2012 08:00 PM

        I refused to learn Arabic with its unintelligible alphabet as a rebellious child (and instead learned Greek, as a jerky teenager), so I had to look up hashwa. And I'm quite glad I did because I totally forgot this existed. My father used to make chickens stuffed with this though it could also be its own dish in leaner times. Even though I had forgotten this existed, I can recall now the pungent fragrance of the rice and being very particular about whether or not I would even touch hashwa with cloves. Probably served to me when I was a toddler and had not yet gotten used to highly spiced foods. Thanks for retrieving a taste and indeed childhood memory I had nearly lost! I hope you inspire more trips down memory lane in your own pantry!

        1. re: JungMann
          bblonde RE: JungMann Jun 5, 2012 09:29 PM

          It is truly a unique dish. I love the aromatics of the cinnamon--which I think is positively kep to the recipe. And I believe the restaurant I visit toasts their slivered almonds in clarified butter--they are just so buttery and delectable! I've long been of the opinion that a picnic through memory lane was far better than any kind of a stroll ;)

          1. re: JungMann
            scubadoo97 RE: JungMann Jun 6, 2012 06:20 AM

            We use it quite often to stuff vine leaves, squash and veal breasts as well as eating it on it's own. The rice and meat is seasoned with the families proprietary spice mix or Baharat

            1. re: scubadoo97
              JungMann RE: scubadoo97 Jun 6, 2012 07:46 AM

              When you are stuffing squash or other vegetables (that aren't leaves), isn't the rice just binder for the meat? I thought the proportions were different compared to when you use hashwa to stuff leaves or meat. Any chance you'd be willing to share your recipe for baharat?

              1. re: JungMann
                scubadoo97 RE: JungMann Jun 6, 2012 11:57 AM

                Well yes it is a binder but it would be pretty dense as all meat fillings. I guess we just like the hashwa. One pound of meat to one cup of parboiled rice.

                Baharat spice mix
                2 parts allspice
                1 part black pepper
                1 " ground clove
                1 " ground nutmeg
                1 " paprika
                1 " ground ginger
                1 " ground cinnamon
                1 " Accent (optional)

                1. re: scubadoo97
                  JungMann RE: scubadoo97 Jun 6, 2012 01:04 PM

                  Can't wait to try this combination! It's quite different than mine, particularly without cumin, but a healthy dose of ginger.

        2. re: JungMann
          gingershelley RE: JungMann Jun 4, 2012 06:44 PM

          JM, I am always in awe of your knowledge and cooking ability on all these - for me- more esoteric cuisines, I learn SO much, just from your eating a sandwish/wrap at a street fair!

          You are the 'crazy man', with the pantry I cannot comprehend the contents of, to make all these delectable exotic yummies at home. Awesome. Oh, and I mean crazy, as in 'crazy good!"

          I want want some NI wet curry with pickle action! Sigh. Live vicariously. sometimes, the learning goes on, and the vast, vast realization of what I don't know just KICKS my ass. Hat's off, Mr.!

          1. re: gingershelley
            JungMann RE: gingershelley Jun 4, 2012 07:23 PM

            I have to admit that I am taking a cue from other South Asian home cooks and relying more on Shan ready made masalas nowadays, so I can't take too much credit. My pantry is decently stocked to be sure, but the Shan masalas allow me to cook more broadly across the subcontinent and experiment with regional foods with which I didn't necessarily grow up like achari chicken. If you live near an Indo-Pak grocery store, those 99 cent boxes of masala can open up a world of flavors.

          2. re: JungMann
            LindaWhit RE: JungMann Jun 4, 2012 07:20 PM

            I love the visual of you grinning at the street fair, JM! A true two-thumbs up for any passersby. :-)

            1. re: LindaWhit
              JungMann RE: LindaWhit Jun 4, 2012 07:36 PM

              I wait for this festival every summer. It is surprisingly difficult to get good manakish in NYC, considering it is little more than grilled flatbread, whereas if you want locally caught scallops served with truffle foam and free range eggs laid by a Hudson Valley chicken named Samantha, your options abound.

          3. b
            bblonde RE: linguafood Jun 4, 2012 12:55 PM

            Sounds delish! I just had a midafternoon snack of some of my marinated cucumbers from yesterday, tomato, red onion, and feta. YUM!

            Dinner tonight will be Peruvian beef kebabs with roasted yellow pepper sauce. A side of jicama salad to temper the heat, and perhaps a Malbec. Every time I cook at boyfriend's I feel guilty if it's not beef as I have forever long been working on the side of beef he got.

            5 Replies
            1. re: bblonde
              bblonde RE: bblonde Jun 4, 2012 09:49 PM

              The anticuchos were very good. I really liked the flavor of the yellow pepper sauce, just the texture was weird because of the green onions, making it kinda clumpy. So I'll have to see about that. Dinner was late after planting flower beds and patching up paint. Watched with the background of the NBA semifinals.

              1. re: bblonde
                mariacarmen RE: bblonde Jun 5, 2012 07:18 AM

                oh man, when you said Peruvian beef kebabs it didn't even dawn on me that you meant anticuchos, even after you mentioned the yellow pepper sauce (aji amarillo)! i ADORE them. did you actually use beef heart? what was your marinade? they look wonderful....

                1. re: mariacarmen
                  bblonde RE: mariacarmen Jun 5, 2012 08:12 AM

                  I used this recipe from Cooking Light that has been in my queue for a LONG time, satisfied my attempts to use the side of beef in more interesting ways. Apparently it's a Steven Raichlen recipe. I'm a big fan of his for all things griling.


                  I was not surprised that I was unable to find the aji amarillo powder. So my marinade was unauthentic, but still good, mix of 3 parts paprika to 1 part ground red pepper in place of the aji amarillo.

                  1. re: bblonde
                    ChristinaMason RE: bblonde Jun 5, 2012 02:21 PM

                    I am definitely giving those a try. Goodness, I saw your post and told DH, "Forget takeout, let's make kebabs tonight!"

                    1. re: bblonde
                      mariacarmen RE: bblonde Jun 6, 2012 10:54 AM

                      i bet it was delicious. thanks for the link! fortunately, i can get the aji amarillo here, and i'm going to try my hand at making the anticuchos with beef heart (that's how i grew up eating them). thanks again!

              2. PHREDDY RE: linguafood Jun 4, 2012 01:23 PM

                Ex wife passed away this morning....I am sad....we were together for 27 years, apart for 7 years....my daughters are crushed....I will be off this site for a few days....believe me if you have ever had an ex....you want nothing to happen to them...let them .just move on and be happy......I am really sad for her parents and family.....tonight I am not hungry....I have tears for my ex -inlaws and my daughters....WFD??

                20 Replies
                1. re: PHREDDY
                  GretchenS RE: PHREDDY Jun 4, 2012 01:39 PM

                  Awww, PHREDDY, so sorry to hear the sad news. Warm thoughts and hugs to all....

                  1. re: PHREDDY
                    mariacarmen RE: PHREDDY Jun 4, 2012 02:51 PM

                    oh no! Phreddy that is so very sad, for all of you! Really feel for you and your sorrow....

                    1. re: PHREDDY
                      Harters RE: PHREDDY Jun 4, 2012 03:04 PM

                      Thoughts with you, Phreddy

                      1. re: PHREDDY
                        scubadoo97 RE: PHREDDY Jun 4, 2012 03:11 PM

                        condolences to you and your family

                        1. re: PHREDDY
                          steve h. RE: PHREDDY Jun 4, 2012 04:03 PM

                          Our condolences, PHREDDY.

                          1. re: PHREDDY
                            tiffeecanoe RE: PHREDDY Jun 4, 2012 04:28 PM

                            So sorry Phreddy :(

                            1. re: PHREDDY
                              gingershelley RE: PHREDDY Jun 4, 2012 06:45 PM

                              Best to you Phreddy, and deep feelings for your sadness.

                              Sometimes, no food is the food of the moment. Condolences, peace, and great grace.

                              1. re: PHREDDY
                                LindaWhit RE: PHREDDY Jun 4, 2012 07:21 PM

                                I'm sorry to hear this - thoughts go out to your extended family.

                                1. re: PHREDDY
                                  JungMann RE: PHREDDY Jun 4, 2012 07:23 PM

                                  My deepest condolences for you and your family.

                                  1. re: PHREDDY
                                    roxlet RE: PHREDDY Jun 4, 2012 07:23 PM

                                    Condolences, PHREDDY.

                                    1. re: PHREDDY
                                      MAH RE: PHREDDY Jun 4, 2012 07:45 PM

                                      Deepest sympathies, Phreddy.

                                      1. re: PHREDDY
                                        NoodleQueen RE: PHREDDY Jun 4, 2012 10:21 PM

                                        Phreddy, my heart hurts to hear this. Please take care.

                                        1. re: PHREDDY
                                          twodales RE: PHREDDY Jun 5, 2012 08:36 AM

                                          Sorry for your loss and for your daughter's loss as well. Wishing you comfort over the days ahead.

                                          1. re: PHREDDY
                                            Cherylptw RE: PHREDDY Jun 5, 2012 10:29 AM

                                            Really sorry to hear about your loss....

                                            1. re: PHREDDY
                                              MaryContrary RE: PHREDDY Jun 5, 2012 12:51 PM

                                              Our thoughts are with you and yours.

                                              1. re: PHREDDY
                                                ChristinaMason RE: PHREDDY Jun 5, 2012 02:21 PM

                                                That's sad new, Phreddy. Hang in there.

                                                1. re: PHREDDY
                                                  Breadcrumbs RE: PHREDDY Jun 5, 2012 03:29 PM

                                                  So sorry for your loss PHREDDY, take good care.

                                                  1. re: PHREDDY
                                                    nomadchowwoman RE: PHREDDY Jun 5, 2012 09:12 PM

                                                    My condolences, Phreddy. It's your daughters who need you now.

                                                    1. re: PHREDDY
                                                      onceadaylily RE: PHREDDY Jun 6, 2012 06:57 AM

                                                      I'm so sorry, Phreddy. My thoughts are with you and your family.

                                                      1. re: PHREDDY
                                                        Caroline1 RE: PHREDDY Jun 8, 2012 12:40 AM

                                                        May the memories of the good times you shared overtake you and lighten your grief. Share them with your daughters, and lighten theirs too. Bless!

                                                      2. prima RE: linguafood Jun 4, 2012 02:23 PM

                                                        Ina's Indonsesian Ginger Chicken (first time trying this recipe http://www.foodnetwork.com/recipes/in... , but I won't be marinating the chicken overnight) and roasted local Ontario asparagus.

                                                        1 Reply
                                                        1. re: prima
                                                          weezieduzzit RE: prima Jun 4, 2012 06:48 PM

                                                          Please report back, I hadn't seen that recipe before and it looks good.

                                                        2. Uncle Bob RE: linguafood Jun 4, 2012 03:40 PM

                                                          Shrimp Po-Boys......
                                                          Chocolate Cake........

                                                          6 Replies
                                                          1. re: Uncle Bob
                                                            MaryContrary RE: Uncle Bob Jun 5, 2012 12:53 PM

                                                            Okay, I'll bite this time. What is/are Zapps, although I'm sure I should know this.

                                                            1. re: MaryContrary
                                                              Uncle Bob RE: MaryContrary Jun 5, 2012 03:05 PM

                                                              You are fairly close....Surprised if you haven't seen these.........


                                                              1. re: Uncle Bob
                                                                twodales RE: Uncle Bob Jun 6, 2012 07:15 AM

                                                                My "local" fancy wine/gourmet shop carries them along with amazing blue-cheese stuffed olives, olivey tavern cheese, speck, Cowgirl Creamery's Mt. Tam and good bangers. I make a trip every month or two to stock up.


                                                                1. re: twodales
                                                                  ChristinaMason RE: twodales Jun 6, 2012 10:08 AM

                                                                  Mt. Tam. mmmmmmmmmmmmmmmmmmmmm.

                                                                2. re: Uncle Bob
                                                                  MaryContrary RE: Uncle Bob Jun 7, 2012 09:05 AM

                                                                  Aha! Yes, I have, Uncle Bob.

                                                                3. re: MaryContrary
                                                                  steve h. RE: MaryContrary Jun 5, 2012 03:08 PM

                                                                  Chips. Pretty good chips, too.

                                                              2. tiffeecanoe RE: linguafood Jun 4, 2012 04:27 PM

                                                                Trying my hand at Bun Thit Nuong! Pork is marinating and I'm about to start pickling some vegetables!

                                                                1 Reply
                                                                1. re: tiffeecanoe
                                                                  ChristinaMason RE: tiffeecanoe Jun 5, 2012 02:23 PM

                                                                  Yum, I love that stuff! Did you grill the meat?

                                                                2. m
                                                                  megjp RE: linguafood Jun 4, 2012 05:03 PM

                                                                  Last cool night; last oven dinner.

                                                                  Pizza with red sauce, rapini, leftover roast mushrooms and garlic, goat feta, pine nuts.

                                                                  Then a brownie. Or two brownies. These have gotta make it to the office with me tomorrow, or my waistline is done for. :)

                                                                  1. steve h. RE: linguafood Jun 4, 2012 05:45 PM

                                                                    Swordfish was on the menu tonight. I sourced a thick steak from a commercial seafood supplier this morning. Deb grilled it on the stovetop on one of those ribbed, cast-iron griddles that span two burners. Sauce béarnaise for a little punch, a modest green salad for crunch. Beer for me, white wine for Deb. Simple, tasty, satisfying.

                                                                    1. weezieduzzit RE: linguafood Jun 4, 2012 06:50 PM

                                                                      It'll be the usual dinner the night after cooking a couple of mojo criollo marinaded chickens on the grill.... chicken lettuce wraps! I never ever tire of them. :)

                                                                      1. gingershelley RE: linguafood Jun 4, 2012 06:54 PM

                                                                        Well, a decent try at a light pasta last night when JF came home all jet lagged, etc.

                                                                        Smoked salmon (cold smoked), with dill, lemon zest, cream, yogurt, young peas, a lot of black pepper. Tossed with fresh pasta (bought), paperadelle.

                                                                        Too much jet lag,etc. made no interest in the dinner. But, it was tasty enough for a few bites. Such is time travel...

                                                                        1. roxlet RE: linguafood Jun 4, 2012 07:29 PM

                                                                          Some great eating at Chez Roxlet. Last night we had my husband's delicious fried chicken with rice and gravy and corn. Tonight we started with an arugula salad with slices of goat cheese and toasted walnuts in a lemony vinaigrette. That was followed by seared salmon with green goddess, boiled new potatoes and a spicy corn salad made with the leftovers from the night before. We always try to make extra corn so we can have corn salad the next day.

                                                                          4 Replies
                                                                          1. re: roxlet
                                                                            megjp RE: roxlet Jun 5, 2012 03:09 AM

                                                                            Spicy corn salad -- anything special go into this?

                                                                            1. re: megjp
                                                                              roxlet RE: megjp Jun 5, 2012 03:55 AM

                                                                              I make it with the chilled corn cut from the cob, chopped celery, finely diced red onion, and a good, hot serrano chili, of which we've gotten several recently. I dress it with olive oil, ground cumin, lime juice and salt. The combo of the sweet corn and the spicy serrano is really delicious.

                                                                              1. re: roxlet
                                                                                scubadoo97 RE: roxlet Jun 5, 2012 04:49 AM

                                                                                That it is. I love corn salads and make them often when in season

                                                                                1. re: roxlet
                                                                                  ChristinaMason RE: roxlet Jun 5, 2012 02:27 PM

                                                                                  stealing that!

                                                                            2. m
                                                                              MAH RE: linguafood Jun 4, 2012 07:50 PM

                                                                              got home late tonight after stopping at the market. I picked up some thinly sliced steaks for the purpose of making steak sandwiches. Seasoned the beef liberally with salt, coarse ground black pepper, garlic powder and onion powder. Seared quickly on both sides in enameled cast iron. then after removing them to rest, tossed in a mess of thinly sliced onions and green peppers. Piled the thin steaks and peppers/onions onto deliciously fresh whole wheat Portuguese rolls and popped them into the oven with some Provolone to make it melty and yummy. After just a couple of bites in, my husband implored me to add it to the "regular rotation." High praise from someone who's not really fond of sandwiches.

                                                                              1 Reply
                                                                              1. re: MAH
                                                                                ChristinaMason RE: MAH Jun 5, 2012 02:28 PM

                                                                                That sounds great! I insist on the peppers and onions being nicely charred. :)

                                                                              2. twodales RE: linguafood Jun 4, 2012 10:16 PM

                                                                                A simple dinner tonight of a left-over homemade terriyaki/Hawaiiany sauce Wild sockeye Salmon baked and basted near the end with the sauce. A bit of Jasmine rice and snow peas on the side and some salad too.

                                                                                1 Reply
                                                                                1. re: twodales
                                                                                  LindaWhit RE: twodales Jun 5, 2012 08:32 AM

                                                                                  You simply cannot go wrong with a good piece of salmon, rice and peas (or snow peas). Yum.

                                                                                2. h
                                                                                  Harters RE: linguafood Jun 5, 2012 04:35 AM

                                                                                  A fridge raid will provide tonight's starter at Harters Hall. Bit of salady stuff lurking there.

                                                                                  Followed by a main course that's as "British late spring" as you'd ever want a British late spring dinner to be. Lamb chops, Jersey Royal spuds, peas, mint sauce.

                                                                                  And we're not big on desserts but yesterday's freezer raid turned up a pack of six supermarket pancakes and a tub of apple puree (apples from a friends house last autumn). We'll layer up the pancakes with a splodge of puree between each, then warm the "cake" through in the oven. We havnt done this one for years. And I mean back to the 1970s. Then we used to flame it with Calvados - my after dinner drink of choice when I was still on the booze. Of course, there'll be ice cream with it.

                                                                                  1. linguafood RE: linguafood Jun 5, 2012 06:13 AM

                                                                                    Man -- reading about all the different corn preps, I almost want to fly back to the States early.... but I'll hold off, and then likely OD on it when I get back mid August.

                                                                                    I made a very uninteresting pan-fry of chicken breast (dry rub), oyster mushrooms, green asparagus and radishes yesterday. Yea, it was edible, even pleasant. But meh. Shoulda stuck to piccata :-P

                                                                                    Tonight we're heading to a nearby new restaurant for a 7-course tasting menu with *rum* pairing. Should be rather interesting, but I hope the portions aren't too massive. Generally can't do much more than 3-4 courses anymore these days.

                                                                                    Shall report on the experience on the Europe board (if worth the write-up, of course).

                                                                                    ETA: Well, well -- wouldn't ya know... the rum menu got cancelled last minute. Now to the daunting task of finding another resto for dinner. Eh.

                                                                                    1. Berheenia RE: linguafood Jun 5, 2012 07:41 AM

                                                                                      Cold and dreary again. Sunday was a spinach and cheese stuffed meatloaf -not very successful. I used frozen spinach (it clumped) and fresh mozzarella - too dry. The whole thing was too bland and dry. Needed Fontina and a zestier red sauce (I was out and doctored a can of tomato sauce with anchovie paste and oregano). The garlic mashed potatoes and broccoli saved the meal.
                                                                                      Last night we tried a new Trader Joe's frozen product- zesty rice with lemongrass and ginger- meh. Tasted like minute rice with hunks of lemon. However my pan sauce of white wine and lemon zest and juice was great on boneless chick breasts and the roasted cauliflower with garlic was good. Now I am out of fresh garlic I think I'll make "meat and potatoes" tonight, a take on a Polish dish from AllRecipes with some local kielbasa and potatoes we picked up at Wilson Farm. It also calls for garlic powder which I have plenty of. Hope the weather gets better - it is still oven time and I shopped last weekend thinking "June". I am also craving cheese having just learned this is National Cheese Month while drooling over a picture of assorted local cheese which I am trying to link. Better go work on my computer skills.

                                                                                      1. twodales RE: linguafood Jun 5, 2012 08:35 AM

                                                                                        Been on a bit of a Greek kick here having made some yummy Spnakopita a short while back. During a recent weather revert back to Autumn (had to pull the holey cashmere sweater on again) I took the notion to make Pastitsio. The recipe was for 24 so I cut it down to 6 portions and I used ground beef, not lamb. Very comfort foody. It hit the spot.

                                                                                        Now what to make tonight????

                                                                                        1. tiffeecanoe RE: linguafood Jun 5, 2012 09:25 AM

                                                                                          Last nights Bun Thit Nuong was a HUGE amazing success! Tonight we'll have red curry w/ chicken. Excited to have Thai basil growing on the patio!

                                                                                          1. Cherylptw RE: linguafood Jun 5, 2012 10:44 AM

                                                                                            Ok, so this may not be chowish but here in the South (NC) we like bits & pieces of animal that is not really popular with the population or should I say, not knife & fork. Sometimes, you just gotta get in there with your fingers.

                                                                                            That said, tonight's dinner will be turkey necks; I'll season the fat necks then dust in flour and brown. It'll be simmered in gravy in the oven until tender. To go with, mashed potatoes (perfect with the gravy), green peas and biscuits. In honor of National Iced Tea month, I'm making southern peach tea. We have a bunch of frozen confections to choose from for dessert.

                                                                                            2 Replies
                                                                                            1. re: Cherylptw
                                                                                              mariacarmen RE: Cherylptw Jun 5, 2012 09:46 PM

                                                                                              i made turkey necks a few weeks ago and LUUUUURVED the hell out of them, Cheryl! have some sitting in my freezer now.

                                                                                              1. re: mariacarmen
                                                                                                Cherylptw RE: mariacarmen Jun 6, 2012 12:37 PM

                                                                                                These came out falling off the bone...the gravy concentrated & was delicious over the fluffy mashed potatoes..last night was cool outside and this was the perfect cool weather meal!

                                                                                            2. b
                                                                                              bblonde RE: linguafood Jun 5, 2012 12:02 PM

                                                                                              Friend coming to cook and watch a movie tonight. Think we'll watch "Network"

                                                                                              We're lighting up the grill and starting off with babaghanouj and pita chips.
                                                                                              Chicken kebabs with nectarine salsa
                                                                                              couscous with green onions (I forget if I have couscous...if not, I'll throw together some kind of orzo or maybe just green onion jasmine rice)
                                                                                              grilled zucchini and yellow squash with some flavored sea salt
                                                                                              for dessert peach melba shortbread bars

                                                                                              5 Replies
                                                                                              1. re: bblonde
                                                                                                ChristinaMason RE: bblonde Jun 5, 2012 02:39 PM

                                                                                                <peach melba shortbread bars>

                                                                                                Those sound right up my DH's alley. Reicpe, pretty please? :)

                                                                                                1. re: bblonde
                                                                                                  bblonde RE: bblonde Jun 5, 2012 09:15 PM

                                                                                                  Dinner was delish!

                                                                                                  I am in a kebab mood, and the Mediterranean food talk of earlier in the thread had me going.

                                                                                                  The babaghanouj was very garlicky, possibly too garlicky, but nothing I noticed after the first several bites.
                                                                                                  I could've taken a bit more heat in my chicken kebabs, especially with the nectarine salsa to temper the heat. Not sure couscous was the right grain to serve as there was really nothing for it to "sop" up.
                                                                                                  And the peach melba shortbread bars were TO DIE for. As requested, here is the recipe:http://www.myrecipes.com/recipe/peach...

                                                                                                  I actually messed up the recipe and baked it in one part, everything in the pan, the entire time, and it was still wonderful. In fact, I can't imagine the advantage to as written.

                                                                                                  Photos below

                                                                                                  1. re: bblonde
                                                                                                    LindaWhit RE: bblonde Jun 6, 2012 08:06 AM

                                                                                                    The kebabs look wonderful, bblonde!

                                                                                                    1. re: bblonde
                                                                                                      ChristinaMason RE: bblonde Jun 6, 2012 10:08 AM

                                                                                                      thanks for the link! turns out I saved the same recipe ages ago! good reminder to try it. what do you think of simmering up some fresh peeled peaches in sugar in place of the preserves?

                                                                                                      1. re: bblonde
                                                                                                        mariacarmen RE: bblonde Jun 6, 2012 10:56 AM

                                                                                                        a gorgeous plate.

                                                                                                    2. GretchenS RE: linguafood Jun 5, 2012 01:26 PM

                                                                                                      I have the first delivery of this summer's fish share to deal with tonight: pollack. If you have never had it, it is similar to cod but just a tiny bit firmer and sweeter (in the seafood sense of sweet). Really good stuff and it will have been swimming this morning, so super-fresh. I am feeling totally uninspired because still recovering from last month's craziness at work. All I can think of is baked with breadcrumbs but June is supposed to be low carb month for me. Maybe butter-poached with lemon juice and capers? Any ideas out there??? I have to stop at the store on the way home anyway, so really the sky is the limit my creative friends, suggest away!

                                                                                                      10 Replies
                                                                                                      1. re: GretchenS
                                                                                                        LindaWhit RE: GretchenS Jun 5, 2012 01:44 PM

                                                                                                        What about soy sauce, lemon or lime juice, and grated ginger?

                                                                                                        1. re: LindaWhit
                                                                                                          GretchenS RE: LindaWhit Jun 5, 2012 02:06 PM

                                                                                                          Mmm, sounds yummy. As a baste over the fish in the oven or as seasoning after I gently butter-poach it? Either way, I guess. And I have a huge thing of really yummy baby kale that I will sort of saute/steam to go with, which will work so well with those Asian flavors. Thanks LW!!!

                                                                                                          1. re: GretchenS
                                                                                                            LindaWhit RE: GretchenS Jun 5, 2012 03:50 PM

                                                                                                            Oh my - I'm sorry I wasn't reading after I posted that, Gretchen! I was thinking a quick marinade and then poaching in some chicken or vegetable stock. But it sounds like whatever way you go, it's going to be great! (And my CSA starts up tomorrow, so it'll be interesting to see what *I* end up with in the leafy greens arena!)

                                                                                                        2. re: GretchenS
                                                                                                          Harters RE: GretchenS Jun 5, 2012 02:14 PM

                                                                                                          Big fan of pollock. On this side of The Pond, now being sold as the environmentally friendly alternative to cod.

                                                                                                          On the super fresh thing, we had lunch at a pub a few months back, where the chef was part of a regional/national group that includes the fishermen. Apparently the deal is that the trawler captains text the chefs if they have a particularly interesting catch. Benefits the fishermen becuase they know they've sold the "good stuff" even while they are still fishing. And, of course, the chefs benefit by being able to buy the "good stuff" at good prices.

                                                                                                          1. re: Harters
                                                                                                            GretchenS RE: Harters Jun 5, 2012 02:29 PM

                                                                                                            You know Harters, I ate somewhere that was part of that group when I was over on your side of The Pond in April. Maybe in Norfolk? I thought it was brilliant!

                                                                                                            1. re: GretchenS
                                                                                                              Harters RE: GretchenS Jun 5, 2012 03:30 PM

                                                                                                              It's called the "British Skippers Scheme" - http://www.mjseafood.com/british-skip...

                                                                                                          2. re: GretchenS
                                                                                                            ChristinaMason RE: GretchenS Jun 5, 2012 02:40 PM

                                                                                                            maybe lettuce wrap fish tacos?

                                                                                                            1. re: GretchenS
                                                                                                              scubadoo97 RE: GretchenS Jun 5, 2012 04:45 PM

                                                                                                              Fish that fresh needs to be cooked right now, work be damned ;-)

                                                                                                              1. re: GretchenS
                                                                                                                shecrab RE: GretchenS Jun 6, 2012 04:36 AM

                                                                                                                Gretchen, cooking a beautiful super fresh fish in parchment is easy and fun.Open the packets at table so the aroma jumps out. I just butter each sheet,lay a few onion slices on it,put the lemon juice sprinkled fish on the onions, and top with chopped mixed vegetables (usually green beans, carrots, and parsnips) and parsley. Then top it with a splodge(thanks Harters) of cold butter and a glug of white wine. wrap them up tight and if you cut 4 ounce fillets, they'll take only about 18 minutes in a 400 oven.

                                                                                                                1. re: shecrab
                                                                                                                  LindaWhit RE: shecrab Jun 6, 2012 08:07 AM

                                                                                                                  I keep forgetting about baking fish in parchment. OK, that does it. Will head to Whole Foods on Friday for some fish. :-)

                                                                                                              2. k
                                                                                                                KSlink RE: linguafood Jun 5, 2012 02:25 PM

                                                                                                                Simple and straightforward tonight--meatloaf with roasted potatoes, carrots, and onions. Another gray day in New England and in need of comfort food...

                                                                                                                4 Replies
                                                                                                                1. re: KSlink
                                                                                                                  LindaWhit RE: KSlink Jun 5, 2012 03:51 PM

                                                                                                                  Isn't it funny how we all return to our comfort food meals with this chilly, gray days in New England? I'll be having my leftovers of chicken paprikash from a couple of nights ago. I can't *wait* for sun by the end of the week!

                                                                                                                  1. re: LindaWhit
                                                                                                                    nomadchowwoman RE: LindaWhit Jun 5, 2012 09:21 PM

                                                                                                                    Oh, how I long for a chicken paprikash day; we won't have one for a while.

                                                                                                                    1. re: nomadchowwoman
                                                                                                                      ChristinaMason RE: nomadchowwoman Jun 6, 2012 10:11 AM

                                                                                                                      You could totally eat that over riced or mashed cauliflower, miss nmcw!

                                                                                                                      1. re: ChristinaMason
                                                                                                                        nomadchowwoman RE: ChristinaMason Jun 6, 2012 12:51 PM

                                                                                                                        Believe it or not, I wasn't thinking about the carbs--just our weather! Chicken paprikash is so delicious on its own, I'd hardly miss the carbs. By the time we have paprikash weather again, I plan to be long past this low-carb craziness (though I will go for a moderate carb approach b/c I know that is sensible).

                                                                                                                2. steve h. RE: linguafood Jun 5, 2012 04:05 PM

                                                                                                                  Pork cutlets, pounded thin, breaded and pan fried. Egg noodles/sour cream topped by chives from the garden on one side, a fresh salad on the other. I'll probably go with beer, Deb, more than likely, will opt for the house white. It's been chilly and wet here in lower Connecticut. I don't think summer will make an appearance for at least another week. Yanks on the plasma until they stink up the joint.

                                                                                                                  4 Replies
                                                                                                                  1. re: steve h.
                                                                                                                    steve h. RE: steve h. Jun 5, 2012 05:24 PM

                                                                                                                    It was a tidy meal on a crummy night.

                                                                                                                    1. re: steve h.
                                                                                                                      nomadchowwoman RE: steve h. Jun 5, 2012 09:21 PM


                                                                                                                      1. re: steve h.
                                                                                                                        mariacarmen RE: steve h. Jun 6, 2012 07:48 AM

                                                                                                                        that cutlet is making me salivate.

                                                                                                                        1. re: steve h.
                                                                                                                          gingershelley RE: steve h. Jun 6, 2012 05:00 PM

                                                                                                                          I see that cutlet, and I'll raise you two, Steveh!

                                                                                                                          Think I will do similar tonight but with lemon and capers, some garlic spinach, and some starch I don't have worked out yet... Simply pan saute sounds about all I am up for tonight.

                                                                                                                          Been a wierd week so far, and I'm tired. Time for a glass of wine while I prep...

                                                                                                                      2. roxlet RE: linguafood Jun 5, 2012 04:37 PM

                                                                                                                        A very lazy -- but much requested -- dinner tonight: taco salad. Our latest Egyptian guest, who is a returnee, said this was one of his favorite things, so not feeling motivated for much else, I made it tonight including the remainder of yesterday's spicy corn salad, which was a terrific addition.

                                                                                                                        1. JungMann RE: linguafood Jun 5, 2012 06:20 PM

                                                                                                                          Romaine salad with crispy chorizo and a lemon and chive vinaigrette. A bit of cilantro rounded out the flavor of the pimenton while a spray of chive blossoms added color (and probably saved my chive plants for the rest of the season). An egg fried in chorizo oil put this one just over the top.

                                                                                                                          3 Replies
                                                                                                                          1. re: JungMann
                                                                                                                            Klary RE: JungMann Jun 6, 2012 06:12 AM

                                                                                                                            ah, eggs and chorizo, one of my favorite flavor combinations ever!

                                                                                                                            1. re: JungMann
                                                                                                                              mariacarmen RE: JungMann Jun 6, 2012 07:47 AM

                                                                                                                              we have mexican chorizo AND soyrizo in the fridge. may have to have a 'rizo-off. that salad sounds amazing.

                                                                                                                              1. re: mariacarmen
                                                                                                                                JungMann RE: mariacarmen Jun 6, 2012 09:40 AM

                                                                                                                                There is a very convenient Spanish store near my Asian grocer that affords me a near-constant supply of first rate embutidos. Sadly soyrizo is a much more inconvenient purchase so it is a rare treat, though I may have to make a special trip for a 'rizo-off.

                                                                                                                            2. ChristinaMason RE: linguafood Jun 5, 2012 06:31 PM

                                                                                                                              bblonde's kebabs from the night prior got me salivating, so I opted for something similar to kill the craving: cubes of ribeye alternating with cherry tomatoes, green and red bell pepper, onion, and yellow squash, marinated in a sauce of Worcestershire sauce, tamari, Maggi, red wine vinegar, olive oil, Montreal Steak seasoning, seasoned salt, garlic and onion powder, and lots of cracked black pepper. These were threaded on skewers and grilled just until tender (the meat was still medium rare). Leftover yogurt sauce, plus grilled pineapple on the side. Oh, and iceberg wedges with blue cheese (Simply Dressing) and tomatoes to start. While I like my own and Marzetti's dressings better, this one was OK.

                                                                                                                              Strawberry shortcake frozen "yogurt" for afters. The scare quotes are there because I'm skeptical any yogurt even walked through it.

                                                                                                                              1 Reply
                                                                                                                              1. re: ChristinaMason
                                                                                                                                bblonde RE: ChristinaMason Jun 5, 2012 09:35 PM

                                                                                                                                Sounds wonderful, especially with yogurt sauce. I went for day 2, round 2 of kebabs myself. I think I'm getting the hang of it!

                                                                                                                              2. nomadchowwoman RE: linguafood Jun 5, 2012 09:40 PM

                                                                                                                                Last night it was shrimp cooked with garlic and olive oil, pan-roasted asparagus, tossed salad, and, for DH, a risotto "cake" made with leftovers discovered in fridge.

                                                                                                                                Since Auntie and I went off to one of those u-pick blueberry farms yesterday, I have a boatload of blueberries so decided to use a few of them today. First I tried to replicate the amazing blueberry lemonade we were served after our picking. (While mine wasn't quite amazing, it was pretty darned good; I'm going to keep playing with the proportions.) Tonight's cocktail was vodka-spiked blueberry lemonade. Roasted shrimp cocktail was our starter, followed by meuniere-style lack drum, roasted asparagus, corn sauteed w/onion and thyme, and avocado-onion-tomato salad. Dessert was blueberry cobbler (what else?).

                                                                                                                                3 Replies
                                                                                                                                1. re: nomadchowwoman
                                                                                                                                  ChristinaMason RE: nomadchowwoman Jun 6, 2012 10:13 AM

                                                                                                                                  you're so luck to have access to good seafood, nmcw! i envy your preparations as well. how's the low-carbing going? is it ''working"?

                                                                                                                                  1. re: ChristinaMason
                                                                                                                                    nomadchowwoman RE: ChristinaMason Jun 6, 2012 01:00 PM

                                                                                                                                    I never realized just how much I love carbs, Christina--I thought fat/cream/butter were my issues. That said, I've lost 6 of the 8 lbs I had gained, and I can breathe in the dress I'll be wearing 10 days from now. And I haven't been too crazy: I eat fruit and have had a few cheats. But once I get off this "diet," I am going to pay more atttention to moderating our carb intake--especially the potatoes, white bread (ciabatta is a major weakness), and white pasta. Luckily, I'm not a dessert fiend. But since DH quit smoking, he is. Of course, he never gains any weight. Grrrr.

                                                                                                                                  2. re: nomadchowwoman
                                                                                                                                    steve h. RE: nomadchowwoman Jun 6, 2012 10:27 AM

                                                                                                                                    What's the name of your restaurant?

                                                                                                                                  3. shecrab RE: linguafood Jun 6, 2012 04:50 AM

                                                                                                                                    Wow I missed so much in only a day. Gotta keep up!. Yesterday was hoppin john, sauteed spinach,,baked sweet potatoes & hot water corn bread. Tonight is deviled crab, grilled eggplant with marinated tomatoes and artichokes (Jerusalem, they grow out of control) red rice and rosemary flatbread. Green gage plum cobbler for dessert to go with the fig & mint ice cream from yesterday.

                                                                                                                                    4 Replies
                                                                                                                                    1. re: shecrab
                                                                                                                                      JungMann RE: shecrab Jun 6, 2012 05:46 AM

                                                                                                                                      Hoppin John to deviled crab? We truly have gone January to June! Did you make the fig & mint ice cream? Is there a min flavoring you might recommend in that case?

                                                                                                                                      1. re: JungMann
                                                                                                                                        shecrab RE: JungMann Jun 6, 2012 07:03 AM

                                                                                                                                        LOL hoppin john is year round here and especially tasty with the BEPs that are now rolling in by the basket. When it's just too hot, we chill it and call it hoppn john salad! if I'm understanding your question correctly, to a regular 4 cup cream and milk mixture ice cream base I add a pint jar of fig preserves (in Aug., that will change to 2 cups chopped peeled figs),1/4 cup fresh lemon juice & 2 tsp fresh mint. I make a LOT of ice cream, King Crab has a chronic lifelong addiction to the stuff,and when the cows give birth in the spring, we are awash in amazing cream.

                                                                                                                                        1. re: shecrab
                                                                                                                                          JungMann RE: shecrab Jun 6, 2012 07:44 AM

                                                                                                                                          In all the mint ice cream recipes I have seen, it was recommended that I use mint extract or artificial flavoring. I I can just drop in 2 tsp. of leaves and let that infuse while getting a classically mint ice cream flavor, I'd rather do that instead.

                                                                                                                                          1. re: JungMann
                                                                                                                                            shecrab RE: JungMann Jun 6, 2012 10:27 AM

                                                                                                                                            I should have stated finely chopped mint. But yeah,I never have extract & mint grows like a banshee so that's what I throw in there.At first I was stuck in the combining it with choc chips mode but that got old. I wasn't sure how it would work with figs but I always use mint syrup for my fruit salads so i tried it and it does work & there was no looking back!

                                                                                                                                    2. h
                                                                                                                                      Harters RE: linguafood Jun 6, 2012 05:59 AM

                                                                                                                                      Off out tonight. A very long overdue revisit to a favourite Michelin starred place about an hour away. Some of the most enjoyable and creative cooking I know in the UK.

                                                                                                                                      1. Klary RE: linguafood Jun 6, 2012 06:53 AM

                                                                                                                                        two recent dinners turned out good enough to mention here.
                                                                                                                                        One was a pasta dish.. I had a craving for mushrooms, and made a creamy sauce of sauteed leeks, sliced chestnut mushrooms, creme fraiche. Some garlic and white whine. Mixed this with the pasta together with only a tiny bit of grated pecorino (Parmigiano would have been better but I did not have any). I made a crispy topping for the pasta which consisted of strips of oyster mushrooms, fried over high heat until very crisp. Added some butter, panko, pine nuts, chiliflakes and fresh thyme. Fried all of this together until it was a delicious, crunchy golden brown mess, and spooned this over the creamy saucy pasta. It was amazingly good.

                                                                                                                                        last night we had an old friend for dinner and I made apricot and basil beef / veal meatballs, spiced with cumin, coriander and cinnamon, braised in a simple sticky tomatosauce. Instead of breadcrumbs I used some reconstituted couscous in the meat mixture - I once saw Donna Hay do this with lamb and bulgur, and thought it was such a clever idea. The couscous plumps up when the meatballs are braised and makes the meat very juicy.

                                                                                                                                        With that, a salad of roasted cauliflower, chickpeas and arugula with a lemony tahini dressing, and baked sweet potato mash with a caramelized onion and pine nut topping.
                                                                                                                                        Lemon/coconut/blueberry cupcakes for dessert.

                                                                                                                                        7 Replies
                                                                                                                                        1. re: Klary
                                                                                                                                          linguafood RE: Klary Jun 6, 2012 07:14 AM

                                                                                                                                          LOVE the sound of that mushroom pasta, klary! But then I'm a sucker for anything mushroom (or pasta).

                                                                                                                                          1. re: Klary
                                                                                                                                            JungMann RE: Klary Jun 6, 2012 07:45 AM

                                                                                                                                            Those meatballs sound quite intricate!

                                                                                                                                            1. re: Klary
                                                                                                                                              mariacarmen RE: Klary Jun 6, 2012 07:45 AM

                                                                                                                                              wow, lingua's right, that mushroom pasta dish sounds fantastic!

                                                                                                                                              the meatballs sound really interesting too - what a good two nights chez vous!

                                                                                                                                              1. re: Klary
                                                                                                                                                LindaWhit RE: Klary Jun 6, 2012 08:22 AM

                                                                                                                                                last night we had an old friend for dinner

                                                                                                                                                This sounds like a line from "Silence of the Lambs". ;-)

                                                                                                                                                Seriously - your dinner that you cooked for your friend sounds wonderful!

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  Klary RE: LindaWhit Jun 7, 2012 12:20 AM

                                                                                                                                                  haha! I'm pretty sure the meatballs were the better option :)

                                                                                                                                                  1. re: Klary
                                                                                                                                                    LindaWhit RE: Klary Jun 7, 2012 05:46 AM

                                                                                                                                                    Well, it *does* seem that zombies have come out of the woodwork ever since the most recent "Walking Dead" season ended. :-)

                                                                                                                                                2. re: Klary
                                                                                                                                                  ChristinaMason RE: Klary Jun 6, 2012 10:15 AM

                                                                                                                                                  brilliant idea with the contrasting textures for the pasta. love mushrooms.

                                                                                                                                                3. twodales RE: linguafood Jun 6, 2012 07:28 AM

                                                                                                                                                  Chicken breast sliced horizontally. Prepared following this Fine Cooking recipe. I reserved some of the marinade and heated it on the side to have a splodge on the plates for dipping. Jasmine rice, spinach and chinese broccoli on the side. Fresh raspberries and plump blueberries for afters with a sprinkle of sugar and splash of cream. All in all a nice summery meal.


                                                                                                                                                  1. linguafood RE: linguafood Jun 6, 2012 08:08 AM

                                                                                                                                                    Cooking day at casa lingua: a riff on bucatini all'amatriciana. Before the authenticity po-po (which admittedly doesn't seem to pop up too often on the WFD thread -- hallelujah!) starts hyperventilating, let me reiterate... a *RIFF* on said beloved pasta dish.

                                                                                                                                                    a) I don't have bucatini, so I'm using the longish elbow macaroni I found our landlord has left in the kitchen. Blasphemy!

                                                                                                                                                    b) I don't have guanciale or pancetta, so I'll be using..... bacon!

                                                                                                                                                    c) Ima add onion like there's no tomorrow, and perhaps even capers. OMG!!!

                                                                                                                                                    d) I prefer parmigiano reggiano for this dish to the (traditional) pecorino.

                                                                                                                                                    I also couldn't find San Marzano tomatoes, so will just use whatever whole canned tomatoes our supermarket had, and will add tomato paste. And a splash of red wine, perhaps. Oh, and garlic.

                                                                                                                                                    It'll be delightfully inauthentic. Buon appetito!

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: linguafood
                                                                                                                                                      JerryMe RE: linguafood Jun 6, 2012 08:47 AM

                                                                                                                                                      RIFF Away Lingua! Tonite's dinner is to be baked pasta w/ meat sauce and it'll be along the same line - Whatever I have in the pantry / frig shall be an improvement over . . .well, bologna sandwiches! There'll be a salad and garlic toast alongside. DS's getting off a plane at rush hour and I can leave the pasta in the oven on warm until we wrangle through the traffic jams.

                                                                                                                                                      1. re: JerryMe
                                                                                                                                                        JerryMe RE: JerryMe Jun 8, 2012 01:22 PM

                                                                                                                                                        Dinner tonite is the last of the baked pasta and some pineapple granita from fresh pineapple that was grilled earlier in the week. The rest of the salad and more garlic toast to finish off the leftovers.

                                                                                                                                                        This is the granita recipe that I'm using:


                                                                                                                                                    2. b
                                                                                                                                                      bblonde RE: linguafood Jun 6, 2012 09:41 AM

                                                                                                                                                      Dinner tonight is a sushi date with boyfriend before going to the NBA playoff game!

                                                                                                                                                      Yesterday, when grilling up eggplant for babaghanouj, I grilled an extra eggplant so that I could make tuna tonnato with eggplant salad for today http://www.epicurious.com/recipes/foo....

                                                                                                                                                      Obviously I used fresh grilled eggplant as opposed to jarred as the recipe calls for. Mine does not look at all like the picture, instead a grey-looking mess. With it pouring outside I may put off the salad until tomorrow and get out for a bowl of pho for lunch. Today seems like a pho day.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: bblonde
                                                                                                                                                        gingershelley RE: bblonde Jun 6, 2012 05:08 PM

                                                                                                                                                        bblonde, That recipe combo sounds delightful! Do you then serve the tonnato sauce on the side for dipping at will? The recipe never says what to do with it.

                                                                                                                                                        We LOVE tonnato sauce, and when hot out, I often will serve it over a cold sliced pork loin grilled up early when it's cool out with rosemary, thyme and garlic rub. These eggplant and tomato sides would be excellent with that. I am saving this one. Thanks for the share!

                                                                                                                                                      2. LindaWhit RE: linguafood Jun 6, 2012 10:39 AM

                                                                                                                                                        A Big Bright Yellow Ball in the Blue Sky has made an appearance. It keeps getting covered behind some Cranky Gray Clouds floating around ^^^ up there ^^^, but the Yellow Ball is beating the Cranky Gray Clouds into submission.

                                                                                                                                                        YAY! for the Yellow Ball!!!

                                                                                                                                                        However.....I had already planned to make baked ziti (well, actually, baked penne, since that's what I have plenty of) so that's WFD tonight. I took out some meat sauce and an additional small container of tomato sauce to blend together. I'll make a small pan and heat up a few sourdough rolls. I'm also getting my first share from my CSA today, so greens will be part of a salad - I think they said some mixed lettuces, tatsoi, arugula, radishes, and whatever else we get. I'll find out in a few hours. So a small salad with freshly picked greens and whatever I have in my fridge (cherry tomatoes, cuke, carrots) with a honey-ginger vinaigrette alongside, and it's dinner.

                                                                                                                                                        10 Replies
                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          mariacarmen RE: LindaWhit Jun 6, 2012 10:59 AM

                                                                                                                                                          hooray for big yellow ball! we can see it from here today, too....

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            LindaWhit RE: LindaWhit Jun 6, 2012 04:43 PM

                                                                                                                                                            OK, I ended up with radishes, red leaf lettuce, green leaf lettuce, Boston lettuce, kale, Swiss chard, arugula, tatsoi, and garlic scapes. I get 1/3rd of the share, and my CFO gets the other 2/3rd for him and his daughter. Even so - 1/3 is a LOT of greens! I can't wait until we get into tomatoes, corn, carrots, potatoes, etc.

                                                                                                                                                            I've already told my sister that when I go up to Maine, I'll be bringing a LOT of greens that weekend! LOL

                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                              nomadchowwoman RE: LindaWhit Jun 6, 2012 04:47 PM

                                                                                                                                                              Hope you like salad, LW!

                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                mariacarmen RE: LindaWhit Jun 6, 2012 05:04 PM

                                                                                                                                                                garlic scapes - jealous!

                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                  LindaWhit RE: mariacarmen Jun 6, 2012 06:21 PM

                                                                                                                                                                  Well, there were only 4 of them, so I took the largest one (pretty big!), and my CFO will get the 3 smaller ones.

                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                  steve h. RE: LindaWhit Jun 6, 2012 05:04 PM

                                                                                                                                                                  She better have lots and lots of lobsters to go with your LOTS of greens.
                                                                                                                                                                  Who's springing for the beer/wine?

                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                    LindaWhit RE: steve h. Jun 6, 2012 06:20 PM

                                                                                                                                                                    LOL! Funny - we're not huge lobster people, steve. I like it if someone else deals with it, but I've never cooked it myself. And the cabin still has no real kitchen area as the inside is still being worked on. They've got a hot plate and the grill. Sis is also not into "the whole preparation" thing. She tosses things on the grill, for the most part, which is what I suspect will happen, although I'll be given the responsibility of coming up with a marinade for whatever gets tossed on that grill. :-)

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      steve h. RE: LindaWhit Jun 6, 2012 06:37 PM

                                                                                                                                                                      BBQ oysters? Fresh clams??
                                                                                                                                                                      It's OK to put a little bacon on a BBQ oyster. Maybe dial in the Yankees on the radio, too.

                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                        LindaWhit RE: steve h. Jun 6, 2012 07:37 PM

                                                                                                                                                                        Other than seafood steaks (swordfish, most likely), shrimp or scallops, I'm not sure they do seafood on the grill.

                                                                                                                                                                        And while she's still a Yankees fan, they get very few radio stations up where they are. They *do* get a few TV channels up there with the rabbit ears.

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          steve h. RE: LindaWhit Jun 6, 2012 07:43 PM

                                                                                                                                                                          Yanks won again tonight.
                                                                                                                                                                          I have a little battery powered Grundig short-wave radio that picks up important stuff, like Yankee games.

                                                                                                                                                              2. Cherylptw RE: linguafood Jun 6, 2012 12:44 PM

                                                                                                                                                                I'm leaning toward veal scallopini with spaghetti for tonight; a salad of mixed lettuces, spinach, cukes, carrot & red onion to go with & toasted garlic bread.

                                                                                                                                                                1. GretchenS RE: linguafood Jun 6, 2012 02:46 PM

                                                                                                                                                                  My low-carb intentions took a nose-dive when I got to my farmstand last night and they had fresh-picked peas. There is nothing better than fresh-picked garden (aka English) peas!!!! And since the season lasts about 2 weeks, I gorge while I have the chance. They also had their own butter lettuce so I went French-ish with peas mixed with braised butter lettuce, shallots and tiny cubes of canadian bacon, and paired it with my pollack, which I simmered in the white wine and scallions and then stirred in some Dijon and a small sploosh of cream. (First pic.) Tonight, will be pollack ala LW sided by another small mountain of peas (will make another stop so they are today's peas), unadorned this time (well, maybe some lettuce, that is JUST SO GOOD). Second pic is the bluefish I made last weekend, with sauteed baby kale and my new fish cutlery that I bought on vacation in England in April. Sweet, huh? And I have remembered to use it every time!

                                                                                                                                                                  ETA: I have saved all the great fish ideas upthread as I will be in need of them every Tuesday and Wednesday this summer!

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                    mariacarmen RE: GretchenS Jun 6, 2012 02:55 PM

                                                                                                                                                                    GS - both these plates look fabulous! a fresh pea splurge is always worth it! i love the combo.

                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                      gingershelley RE: GretchenS Jun 6, 2012 05:10 PM

                                                                                                                                                                      Both plates look absolutely YUMMERS! Love the frenchy peas :)

                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                        GretchenS RE: gingershelley Jun 6, 2012 05:45 PM

                                                                                                                                                                        Thanks mc and gs! Tonight's pollack a la LW (soy, lemon, ginger) was delicious with more lovely peas!!! Great suggestion LW!

                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                          LindaWhit RE: GretchenS Jun 6, 2012 06:25 PM

                                                                                                                                                                          Excellent, Gretchen! Ginger is a favorite of mine. In case I hadn't mentioned it before. ;-)

                                                                                                                                                                      2. re: GretchenS
                                                                                                                                                                        Klary RE: GretchenS Jun 7, 2012 12:28 AM

                                                                                                                                                                        Oh peas braised with butter lettuce, I might just do that tonight... I have some frozen peas from my aunts vegetable garden in my freezer, which is not as good as freshly picked peas, but infinitely better than the 'fresh' peas for sale in my supermarket.

                                                                                                                                                                      3. shecrab RE: linguafood Jun 7, 2012 05:59 AM

                                                                                                                                                                        Tonight my youngest son is bringing over a new girlfriend for us to meet. I don't know how to feel about that. The only thing I know about her is that she's allergic to corn ( ??? WHAT??!!) and her name is Tatiana. Isn't that grand? Like a Russian princess. I've never met a Tatiana before, but I think I had some perfume called that. On the menu; potato-leek soup,cheese bennes, pan fried spot, potted field doves, sauteed parsnips,purple hull peas,coconut rice, salad and, spoonbread would be great with this but I'm not trying to kill the child, so i guess a yeast roll. Raspberry summer pudding and a caramel layer cake to close.

                                                                                                                                                                        17 Replies
                                                                                                                                                                        1. re: shecrab
                                                                                                                                                                          JungMann RE: shecrab Jun 7, 2012 07:50 AM

                                                                                                                                                                          Potted field doves? A new game recipe for me when the bird season starts in a few months?

                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                            shecrab RE: JungMann Jun 7, 2012 09:14 AM

                                                                                                                                                                            Yep super easy & interchangeable to suit what you have at hand.Potted just means baked in a covered dish, ideally,clay with a lid that will just about hermetically seal. I do not have this so i use a roasting pan & foil. Saute some onions, brown the s&p doves in hot butter,add chopped parsley,Worcestershire and thyme,turn the heat low,add a cup of beef stock ( I never have dove stock ), a cup of red wine,& cover and forget about it for an hour, hour and a half. Then all you have to do is tighten up the sauce with a beurre manie. Easy! Delicious!

                                                                                                                                                                            1. re: shecrab
                                                                                                                                                                              JerryMe RE: shecrab Jun 7, 2012 01:00 PM

                                                                                                                                                                              I never have dove stock either! Ha Ha! We get pheasant here and that sounds delicious!

                                                                                                                                                                          2. re: shecrab
                                                                                                                                                                            mariacarmen RE: shecrab Jun 7, 2012 08:12 AM

                                                                                                                                                                            i REMEMBER that perfume! i can't remember if i had it, but i loved the name. Your son's gf better be hungry! sounds like a meal fit for Russian (and other) royalty.

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              mebby RE: mariacarmen Jun 7, 2012 08:47 AM

                                                                                                                                                                              I actually know the Tatiana that perfume was named after and I've met a few Tatianas, but they are usually eastern european. Your feast sounds amazing and I'm sure she'll be adequately impressed!

                                                                                                                                                                              1. re: mebby
                                                                                                                                                                                shecrab RE: mebby Jun 7, 2012 09:16 AM

                                                                                                                                                                                Really? She must be pretty old! Thank you for your kind words.

                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                shecrab RE: mariacarmen Jun 7, 2012 09:15 AM

                                                                                                                                                                                Liz Claiborne? Right?Thanks mc! I do hope she's a healthy eater.

                                                                                                                                                                              3. re: shecrab
                                                                                                                                                                                GretchenS RE: shecrab Jun 7, 2012 08:24 AM

                                                                                                                                                                                That is one amazing meal to welcome the new GF, shecrab!!

                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                  shecrab RE: GretchenS Jun 7, 2012 09:17 AM

                                                                                                                                                                                  You always say the sweetest things, Gretchen~: )

                                                                                                                                                                                2. re: shecrab
                                                                                                                                                                                  bblonde RE: shecrab Jun 7, 2012 09:40 AM

                                                                                                                                                                                  Oh my! Sounds delicious. Anyone would be impressed with a menu like that

                                                                                                                                                                                  1. re: shecrab
                                                                                                                                                                                    LindaWhit RE: shecrab Jun 7, 2012 10:58 AM

                                                                                                                                                                                    That is one SERIOUSLY amazing "hello to you, new GF!" meal! Wow!

                                                                                                                                                                                    And please - "raspberry summer pudding" - do tell? ;-)

                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                      shecrab RE: LindaWhit Jun 8, 2012 05:31 AM

                                                                                                                                                                                      I tried to go neutral and have plenty in case she didn't like what we like. Turns out she was a good eater! Summer pudding is great, Linda, because there's no cooking and you can use any berries you have,or a mixture. Currants are good in this too. Just cut the crusts off and butter 12 slices of a good older bread (firm but not too dense and heavy) and line a bowl with them. I use a stainless steel mixing bowl, unbuttered side against the bowl. Crush 2 quarts of berries in a pot and simmer about 15 minute. Take it off the burner and add a pint of raspberries, then push through a sieve to get rid of skins and seeds. add about a cup and a half of sugar to the puree and taste it, you may need more. When this is cool, layer a cup of puree in the bread lined bowl,top with a slice, cut the bread to fit if you need to. Continue alternating til the bowl is full. Stick a plate that fits on top,weight it,( I use a clean quart jar full of beans or rice, you want about 2 pounds of weight) and stick it in the fridge overnight. Unmold it onto a platter,spoon the extra puree over each serving, serve with barely whipped cream. No fuss, no stove, no oven!

                                                                                                                                                                                      1. re: shecrab
                                                                                                                                                                                        gingershelley RE: shecrab Jun 9, 2012 05:17 PM

                                                                                                                                                                                        Shecrab; this is my favorite summer dessert. People who have never had it, can't even begin to guess what holds it together. So vibrant, beautiful and simple! What great taste you have :)

                                                                                                                                                                                        For a variant, I like to serve with creme anglais very heavy on vanilla.

                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                          shecrab RE: gingershelley Jun 9, 2012 05:27 PM

                                                                                                                                                                                          Thanks! I'll try your idea!

                                                                                                                                                                                    2. re: shecrab
                                                                                                                                                                                      nomadchowwoman RE: shecrab Jun 8, 2012 03:30 PM

                                                                                                                                                                                      My lord--who wouldn't want to be your son's GF??!! How does he feel about older women?

                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                        mariacarmen RE: nomadchowwoman Jun 8, 2012 03:52 PM

                                                                                                                                                                                        AHAHAHAHA NCW, love it! you'd probably better ask shecrab how SHE'd feel about it!

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          shecrab RE: mariacarmen Jun 9, 2012 05:26 PM

                                                                                                                                                                                          I got 2 of 'em! Take your pick!

                                                                                                                                                                                    3. h
                                                                                                                                                                                      Harters RE: linguafood Jun 7, 2012 06:02 AM

                                                                                                                                                                                      Last night's Michelin starred dinner was superb. No, I mean, really superb.

                                                                                                                                                                                      I've been into the city this morning and had planned to be home for lunch but, instead, I stopped at my favourite mini-chain (does a range of pan-asian stir-fry dishes and the like). I love it.

                                                                                                                                                                                      So, a modest dinner (well, a sort of modest dinner) is called for. We've got Sicilian sausages from the supermarket. They'll be packed with fennel flavour. We'll have them on a sandwich with fried peppers and onions. First had this in New York City - during the Feast of San Gennaro. It was, as we say over here, pissing down with rain and we got absolutely soaked - but what a fine sandwich! I wish we made sandwiches in Europe as interesting as American sandwiches.

                                                                                                                                                                                      26 Replies
                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                        mariacarmen RE: Harters Jun 7, 2012 08:11 AM

                                                                                                                                                                                        what a wonderful taste-memory, Harters. you're right, we do make good sandwiches here. tho one of my taste memories is of a similar sausage sandwich near the Bastille, loaded with french fries. oh. my. god.

                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                          GretchenS RE: Harters Jun 7, 2012 08:31 AM

                                                                                                                                                                                          Harters, your meal last night does indeed sound SUPERB!!!! That sound you heard a moment ago (as did my entire office) was me moaning in vicarious enjoyment. Now I must wipe the drool off my keyboard....

                                                                                                                                                                                          Your not-very-modest meal tonight sounds delicious too, in its own way of course.

                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                            shecrab RE: Harters Jun 7, 2012 09:18 AM

                                                                                                                                                                                            You have to tell us what you ordered!

                                                                                                                                                                                            1. re: shecrab
                                                                                                                                                                                              Harters RE: shecrab Jun 7, 2012 09:43 AM

                                                                                                                                                                                              You'll find the review over on the UK/Ireland board, shecrab.

                                                                                                                                                                                              The restaurant does a fixed, no choice, six course meal (apart from their once a month, invitation only, 12 courser - which is even more of a surprise as you don't know what you're getting until each plate is served to you).

                                                                                                                                                                                              And tonight's modest dinner got a bit bigger. Just back from the supermarket - they had a pack of Cornish sardines in the "eat today" bin at a BIG discount. Couldnt resist.

                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                GretchenS RE: Harters Jun 7, 2012 10:59 AM

                                                                                                                                                                                                mmmmm, Cornish sardines, I will be right over!

                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                  Harters RE: GretchenS Jun 7, 2012 11:05 AM

                                                                                                                                                                                                  They were always called pilchards but have had a make-over, a few years back. Well, not a make-over as such. Just been renamed for marketing purposes. It's been very successful apparently - presumably being bought by hordes of Brits who will happily eat sardines when on Mediterranean holidays but would never have bought pilchards.


                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    GretchenS RE: Harters Jun 7, 2012 01:47 PM

                                                                                                                                                                                                    Interesting. I'm not sure that the prune folks had a parallel result renaming their product to dried plums. But I always liked pilchards, any little fishies taste good to me!

                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                      gingershelley RE: GretchenS Jun 9, 2012 05:18 PM

                                                                                                                                                                                                      too funny GretchenS - I had the same item 're-brand' of the prune to dried plum in mind when I read the pilchards story...

                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                              LindaWhit RE: Harters Jun 7, 2012 11:00 AM

                                                                                                                                                                                              But...but...but.....sandwiches are NAMED after a British Earl! Shouldn't they be as stellar in GBR as they are in the Colonies?

                                                                                                                                                                                              And it looks like I'll have to head over to the other side of the pond's board to find that review, if Gretchen is drooling..

                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                mariacarmen RE: LindaWhit Jun 7, 2012 11:23 AM

                                                                                                                                                                                                hold up - i'm going with you.

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  gingershelley RE: mariacarmen Jun 9, 2012 05:19 PM

                                                                                                                                                                                                  And our jeans are coming along too, as they have nothing better to do but eat..

                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                  Harters RE: LindaWhit Jun 7, 2012 11:31 AM

                                                                                                                                                                                                  Enjoy the trip across the Pond, mes amis.

                                                                                                                                                                                                  I don't do photos of restaurant food but a guy I know from egullet does. And has some of the same dishes as we ate on his blog, from a lunch there last month - http://londoncallingdavid.blogspot.co...

                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    LindaWhit RE: Harters Jun 7, 2012 12:25 PM

                                                                                                                                                                                                    Your review was great reading, and those pictures of the egullet guy are AMAZING!

                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      mariacarmen RE: Harters Jun 7, 2012 01:04 PM

                                                                                                                                                                                                      really did enjoy that, thanks!

                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                        mariacarmen RE: Harters Jun 7, 2012 01:06 PM

                                                                                                                                                                                                        ok - the pics - hot DAMN. that is some stunning looking food!

                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                          GretchenS RE: Harters Jun 7, 2012 01:54 PM

                                                                                                                                                                                                          Wow, those pictures are incredible. I REALLY wish I could go eat dinner there!

                                                                                                                                                                                                      2. re: Harters
                                                                                                                                                                                                        twodales RE: Harters Jun 8, 2012 06:39 AM

                                                                                                                                                                                                        Harters: Now you have to come to Chicago and try an Italian Beef sandwich or a Combo, which is grilled Italian sausage and Italian Beef on the same roll. Options include sweet or hot peppers or Both and "wet" or "dry" "Wet" is dunked in the broth the meat was cooked in.
                                                                                                                                                                                                        Top it off with an "Italian Ice" (a version of a granita complete with hunks of lemon rind.

                                                                                                                                                                                                        Some of our other Chicago creations includes "Chicken Vesuvio" and "Shrimp de Jonghe".Put us on your bucket list.



                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                          Harters RE: twodales Jun 8, 2012 07:09 AM

                                                                                                                                                                                                          Oh, I just have to have it "wet". Like, right now.

                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                            gingershelley RE: Harters Jun 9, 2012 05:20 PM

                                                                                                                                                                                                            Harters! You sassy Brit!

                                                                                                                                                                                                          2. re: twodales
                                                                                                                                                                                                            JungMann RE: twodales Jun 8, 2012 07:18 AM

                                                                                                                                                                                                            I believe Chicago also lays claim to the jibarito: a Puerto Rican steak sandwich with aioli made with crisp fried plantains in lieu of bread. Then of course there are all the wonderful tortas and cemitas available from Avondale to Xoco...

                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                              twodales RE: JungMann Jun 8, 2012 07:33 AM

                                                                                                                                                                                                              JungMann: I forgot you are a former "one of us"...maybe you never get Chicago out of your system LOL. Anyway, I could go on of course about the ethnic food here. I did not mention the breaded steak sandwiches at Ricobenes either. Milagro corn tortillas...yum! So many options!

                                                                                                                                                                                                              1. re: twodales
                                                                                                                                                                                                                JungMann RE: twodales Jun 8, 2012 07:41 AM

                                                                                                                                                                                                                I will never be a "former" Chicagoan. We have a distinct culture that only became more palpable to me once I left the City. Every now and again here you'll hear the broad As and booming voice and salty humor and I find myself ribbing a newly found friend who grew up over in St. Benedict's. The stuff that Chicago is made of is flowing in my very veins, and probably blocking a few arteries as well. I have 2lbs of Italian beef and Lou Malnati's in my freezer, not to mention a pantry full of giardiniera and sport peppers for sandwich making. I'll have to stop by Ricobenes next time I'm in town replenishing my supplies... er, visiting family.

                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                  twodales RE: JungMann Jun 9, 2012 10:36 AM

                                                                                                                                                                                                                  Ha Ha Ha! Okay, you are right! (How do you pronounce 'battery' and 'sandwich'?)

                                                                                                                                                                                                                  I notice you mention a local parish too...not too far from "Smoque" at Irving and Pulaski. Interesting the way folks do that.

                                                                                                                                                                                                                  Tomorrow I am going to the parish of "St. Michael's" to the Old Town Art fair. The best art fair in the city. I think "Grill on the Alley"might be back again this year. I'll have something local on your behalf.

                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                    nomadchowwoman RE: twodales Jun 10, 2012 01:55 PM

                                                                                                                                                                                                                    You mean the BBQ place? We loved the meal we had there a year or so ago.

                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                      twodales RE: nomadchowwoman Jun 10, 2012 02:40 PM

                                                                                                                                                                                                                      That's the place. Their Brisket is to die for!!!

                                                                                                                                                                                                          3. re: Harters
                                                                                                                                                                                                            nomadchowwoman RE: Harters Jun 8, 2012 03:35 PM

                                                                                                                                                                                                            Sausage w/ peppers and onion--one of the first and few things my husband ever cooked for me. He had it first on Mulberry St. during, IIRC, the Feast of SG, many moons ago.
                                                                                                                                                                                                            Delicious combination; shall make a note to myself to make this soon.

                                                                                                                                                                                                          4. tiffeecanoe RE: linguafood Jun 7, 2012 02:31 PM

                                                                                                                                                                                                            Strip steaks and brussel sprouts on the grill and some dilly potato salad! Getting nice and warm here in WI!

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: tiffeecanoe
                                                                                                                                                                                                              ChristinaMason RE: tiffeecanoe Jun 7, 2012 09:24 PM

                                                                                                                                                                                                              That sounds nice. I love strip steaks---so flavorful. Welcome to WFD!

                                                                                                                                                                                                            2. b
                                                                                                                                                                                                              bblonde RE: linguafood Jun 7, 2012 07:29 PM

                                                                                                                                                                                                              Dinner of raspberry-chipotle salmon (a store-bought grilling/finishing sauce), roasted asparagus with some flavored sea salt, and a simple baked sweet potato. Simple and oh so satisfying. (But I have to give credit to my sister for the photo)

                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                              1. re: bblonde
                                                                                                                                                                                                                mariacarmen RE: bblonde Jun 7, 2012 08:57 PM

                                                                                                                                                                                                                looks marvelous. that IS a really nice photo.

                                                                                                                                                                                                                1. re: bblonde
                                                                                                                                                                                                                  onceadaylily RE: bblonde Jun 7, 2012 09:03 PM

                                                                                                                                                                                                                  That sounds so good to me! And you just reminded me that I saw that sauce at World Market, and keep forgetting to pick a bottle up. We first had a roasted raspberry chipotle sauce ten years ago (a gift from some NM relatives), when the average person was still saying, "Chip-ot-ll. Hmm." Or maybe that was just us. ;) We really liked that stuff though.

                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                    mariacarmen RE: onceadaylily Jun 7, 2012 10:54 PM

                                                                                                                                                                                                                    or the dreaded "Chi-pol-teh". *shudder*

                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                      onceadaylily RE: mariacarmen Jun 7, 2012 11:35 PM

                                                                                                                                                                                                                      Hehe. I've come to understand that I'm the last person to raise an eyebrow with these things. It was just four months ago that I actually read the side of my Fage carton, with that helpful pronunciation cue, and said, "Oh, seriously?" I felt like a jerk. My time trawling the D's Greek town taught me not as much as I thought.

                                                                                                                                                                                                                      1. re: onceadaylily
                                                                                                                                                                                                                        JungMann RE: onceadaylily Jun 8, 2012 06:01 AM

                                                                                                                                                                                                                        I like to think I am easy-going about these things, but I have to admit something in my soul dies when I hear egregious errors like "chipol-tay," "chicken TEE-ka" or the dreaded "phage." My outward demeanor might be unassuming, but it masks an inner critic who cringes every time he hears someone botch "gyros."

                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                        nomadchowwoman RE: mariacarmen Jun 8, 2012 03:41 PM

                                                                                                                                                                                                                        Someone I know STILL says chill-po-ty.

                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                          gingershelley RE: nomadchowwoman Jun 9, 2012 05:25 PM

                                                                                                                                                                                                                          Ouch. But I did say 'phage' for a year. Clearly, needed to read the carton. Shame on my philologically adamant self on pronunciation....

                                                                                                                                                                                                                          But, that was after thinking years of my childhood, that all the good hymns in the church hymnal were written by a guy named 'Unk-known", not realizing that 'author unknown", meant something very different:).

                                                                                                                                                                                                                          When you read alot, some words you just don't know how to say until you hear them outloud!

                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                            onceadaylily RE: gingershelley Jun 9, 2012 07:45 PM

                                                                                                                                                                                                                            Exactly, GS. I find, as I read, my brain is willing to make the jump to the known pronunciation of certain combinations of letters without my being really aware that I've neglected to mark the language from which it was plucked.

                                                                                                                                                                                                                            Chip-ot-ll was just pure jackassery though. It's become a joke we unearth every once in a while.

                                                                                                                                                                                                                  2. mariacarmen RE: linguafood Jun 7, 2012 08:55 PM

                                                                                                                                                                                                                    Chorizo fest! We didn't do the comparison between real chorizo and soyrizo yet, but last night the BF made a chorizo burger with fried queso fresco, yuca al mojo de ajo and a salad. I was impressed by the yuca as he had never even had it in this prep before and it tasted exactly as I'd always had it at the many Cuban restos i've been to over the years. Bravo, my love!

                                                                                                                                                                                                                    Tonight (prepped last night) I made a no-carb dinner: cauliflower casserole with the same chorizo, 4 beaten eggs, a little milk, jalapenos, cilantro, jack cheese and queso fresco, a little onioin, parsely, salt, granulated garlic and paprika. last minute side were almost the best part - quick sauteed "strawberry" romas sprinkled with sea salt, smokey paprika, pepper, splashed with a bit of vermouth (out of sherry and sherry vinegar, dammit) and a little balsamic, then drizzled with a bit of extra virgin olive oil. They went really well when squished into the cauliflower dish.

                                                                                                                                                                                                                    (grrr... i don't know why that first pic is on its side....)

                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                      Klary RE: mariacarmen Jun 8, 2012 12:52 AM

                                                                                                                                                                                                                      Oh, cauliflower chorizo casserole.. wow that sounds good, that's going to be on the menu here soon I think.

                                                                                                                                                                                                                      1. re: Klary
                                                                                                                                                                                                                        Berheenia RE: Klary Jun 8, 2012 09:29 AM

                                                                                                                                                                                                                        Same here- minus the cilantro of course.

                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                        scubadoo97 RE: mariacarmen Jun 8, 2012 05:16 AM

                                                                                                                                                                                                                        Bravo indeed Maria. Looks great

                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                          JungMann RE: mariacarmen Jun 8, 2012 06:06 AM

                                                                                                                                                                                                                          I wish you had rang me about chorizo fest. I had been debating all afternoon whether or not I wanted to go to the carniceria to get some good Mexican chorizo. In the end, I decided I ought to opt for something leaner and repurposed my achari chicken into a salad by mixing lemon juice, white vinegar, tamarind, chilantro chutney and garlic salt into the yogurt sauce and drizzling it over some romaine.

                                                                                                                                                                                                                          Of course I bungled my leanness by tucking into most of a box of turron for dessert. I really need to keep better sweets in the house.

                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                            mariacarmen RE: JungMann Jun 8, 2012 11:28 AM

                                                                                                                                                                                                                            thanks all!

                                                                                                                                                                                                                            JM, my 'rizo wasn't particularly "good" - i mean, it was prepackaged and made by New York Style Sausage company. but it TASTED good. i would add more next time, and more jalapenos.

                                                                                                                                                                                                                            damn, that salad sounds good....

                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                            nomadchowwoman RE: mariacarmen Jun 8, 2012 03:42 PM

                                                                                                                                                                                                                            You make no-carb look good, mc!

                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                              steve h. RE: mariacarmen Jun 8, 2012 05:38 PM


                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                gingershelley RE: mariacarmen Jun 9, 2012 05:27 PM

                                                                                                                                                                                                                                Sounds awesome MC! I might make that soon. Uuumm, Chorizo Cauly cassarole. Did you make that up? Seems like it, never heard of it before. Nice imagination:)

                                                                                                                                                                                                                              2. ChristinaMason RE: linguafood Jun 7, 2012 09:28 PM

                                                                                                                                                                                                                                Tonight was fridge clean-out mode, as we're leaving for a week+ trip tomorrow. So dinner was pan-seared ham slice glazed with brown mustard, agave, and hot paprika. When I took the ham steak out of the pan, I sauteed some shallots in the drippings, deglazed w/ white vermouth, and then added a few handfuls of chopped napa cabbage and let wilt. That was topped w/ two fried eggs, served w/ the ham on the side and a quick spinach salad w/ dates and chopped pecans.

                                                                                                                                                                                                                                Watermelon for dessert. Now off to the land of Iowa chops, loose meat sandwiches, Grimes corn, killer Mexican food, and pork tenderloin sammies! Can hardly wait.

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                  shecrab RE: ChristinaMason Jun 8, 2012 05:40 AM

                                                                                                                                                                                                                                  That all sounds fantastic, love the treatment the ham got, and that salad has the perfect flavors and crunch to compliment the sweet ham. Imma stealin that. There are a lot of food words that I don't recognize in my readings here and am too lazy to Googly (typo and it stays) usually in JungMann's posts LOL, but this I need to know; What is loose meat? As opposed to what? Is this meat of questionable moral character?

                                                                                                                                                                                                                                  1. re: shecrab
                                                                                                                                                                                                                                    LindaWhit RE: shecrab Jun 8, 2012 11:00 AM

                                                                                                                                                                                                                                    Loose meat sandwiches are what Roseanne was selling at her diner on her TV show. :-)

                                                                                                                                                                                                                                    Also called Maid-Rite....unseasoned cooked ground beef with chopped onions. Like a Sloppy Joe without the tomato sauce? I'm not sure if there's anything else added - I'm sure there is.

                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                      mariacarmen RE: LindaWhit Jun 8, 2012 11:19 AM

                                                                                                                                                                                                                                      those always intrigued me, i don't know why!

                                                                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                                                                    jennymoon RE: ChristinaMason Jun 8, 2012 02:38 PM

                                                                                                                                                                                                                                    You had greens, eggs, and ham!

                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                      nomadchowwoman RE: ChristinaMason Jun 8, 2012 03:46 PM

                                                                                                                                                                                                                                      We'll be visiting my cousin and her husband in the next couple weeks, and he hails from Iowa, CM, and waxes nostalgic about those very foods every time we talk food (which is often), but he gets downright teary-eyed over the pork tenderloin sammies!

                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                        buttertart RE: nomadchowwoman Jun 9, 2012 07:24 AM

                                                                                                                                                                                                                                        Hurray for Ioway! Mom in law's 89th coming up soon, can't wait.

                                                                                                                                                                                                                                      2. re: ChristinaMason
                                                                                                                                                                                                                                        gingershelley RE: ChristinaMason Jun 9, 2012 05:29 PM

                                                                                                                                                                                                                                        Ham good-bye, hello loosemeat, etc.! Nice sendoff:)

                                                                                                                                                                                                                                      3. Klary RE: linguafood Jun 8, 2012 01:04 AM

                                                                                                                                                                                                                                        made a kind of wannabe chili last night.. well it had ancho, pasilla, and guajillo chilies in it and some chipotle in adobo, but besides that.. chicken breast, black beans, red peppers, onions, zucchini, tomatoes and corn. I fried some corn tortilla chips for the crispy-contrast, and made a simple avocado sauce (just avocado/salt/limejuice/sour cream) for the cool&tangy-contrast.

                                                                                                                                                                                                                                        A very satisfying soupy dish, slurped while watching an episode of Mad Men.

                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                        1. re: Klary
                                                                                                                                                                                                                                          scubadoo97 RE: Klary Jun 8, 2012 05:16 AM

                                                                                                                                                                                                                                          Love chili in all it's forms. Sounds delicious

                                                                                                                                                                                                                                        2. Caroline1 RE: linguafood Jun 8, 2012 01:49 AM

                                                                                                                                                                                                                                          In my quest for great organic (usually grass fed) beef (allergies prevent me from eating every-day feed lot beef), I mail ordered some Wagyu beef (okay, it's "Texas Kobe" I ordered from Sam's Club), and it arrived yesterday morning packed in huge blocks of dry ice. I put one steak in the refrigerator to thaw and the rest in the freezer. To my total amazement, although frozen hard as a rock when I put it in the fridge yesterday morning, it was fully thawed by last night! Has to be the fat content! It was a six ounce steak, about an inch and a quarter to inch and a half thick. I cut it in half and cooked half of it in a cast iron grill pan for dinner last night, and sealed the other half in a cryovac bag and tossed it into a 130F Souse Vide Supreme for dinner tonight.

                                                                                                                                                                                                                                          Interesting!!! I learned a lot!

                                                                                                                                                                                                                                          First, last night's dinner was nice -- grilled Wagyu, baked potato with Mexican crema agria (because I like it much better than sour cream), and honey glazed teensy weensy baby carrots. NICE. But... the steak was not as tender as I expected it to be. Don't get me wrong. Compared to anything short of USDA Prime, it was tender! But not as tender as I expected Wagyu to be.

                                                                                                                                                                                                                                          Again, but....

                                                                                                                                                                                                                                          Tonight it was as tender as I expected, and then some! The obvious difference is in the cooking method. Tonight's steak was sous vied for a day at 130F, then taken from the bag, patted dry and torched to give it a char. THAT is FUN! But you need to wear long sleeves to keep your arms from being spattered by melthing flying fat! Wagyu takes a wonderful char! Instead of a baked potato with it, I had some classic saffron rice (Basmati with saffron and orange zest) and tomato salad. It was far more tender than its other half was last night. Even though I cook ALL beef without salt until after it's cooked to preserve its tenderness, grilling to medium rare in a cast iron raised ridges "grill" did toughen the fibers of the beef a lot more than a relaxed hot bath for a day. And the reason last night's steak seemed tough is that it was the first time I've cooked beef -- any kind of beef -- with a traditional method in months and months! Well. Except for hamburgers. hmmm... I wonder what would happen if.... I'm thinking! I'm thinking! '-)

                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                                                                                            GretchenS RE: Caroline1 Jun 8, 2012 04:42 AM

                                                                                                                                                                                                                                            Wonderfully informative post as always, Caroline1! And a pair of great-sounding meals. Thanks for dropping by!!!

                                                                                                                                                                                                                                            1. re: Caroline1
                                                                                                                                                                                                                                              scubadoo97 RE: Caroline1 Jun 8, 2012 05:14 AM

                                                                                                                                                                                                                                              Fantastic Caroline. Love hearing about the different techniques

                                                                                                                                                                                                                                              1. re: Caroline1
                                                                                                                                                                                                                                                nomadchowwoman RE: Caroline1 Jun 8, 2012 03:49 PM

                                                                                                                                                                                                                                                Always love your posts, Caroline--and love the comparison cooking.

                                                                                                                                                                                                                                                1. re: Caroline1
                                                                                                                                                                                                                                                  gingershelley RE: Caroline1 Jun 9, 2012 05:35 PM

                                                                                                                                                                                                                                                  Good post Caroline1, and keep thinking and reporting!

                                                                                                                                                                                                                                                  Helpful to me, as I am just about to get on sous-vide; found a Foodsaver sealer at a thriftstore for $3.99 a couple weeks ago, and just found the bags to use with it. Next week starts the sous-vid experiment! Looking forward to join in on that journey...

                                                                                                                                                                                                                                                2. shecrab RE: linguafood Jun 8, 2012 05:49 AM

                                                                                                                                                                                                                                                  Sweet sweet Friday! Pulled pork bbq, slaw, pork and beans, red rice and mac and cheese. The college sprout brought his girl AND 3 buddies for the weekend. Those fools can eat, so it's high yield, low effort carbs.Yes, the girl is in the main house with Eagle Eyed ME close by( in the guest room with the really squeaky door) and the ruffians are in another. No shenanigans on my watch.

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: shecrab
                                                                                                                                                                                                                                                    GretchenS RE: shecrab Jun 8, 2012 06:13 AM

                                                                                                                                                                                                                                                    Too funny, shecrab, have a terrific weekend feeding the young'uns (who will think they have died and gone to heaven, is my guess).

                                                                                                                                                                                                                                                    1. re: shecrab
                                                                                                                                                                                                                                                      roxlet RE: shecrab Jun 8, 2012 06:59 AM

                                                                                                                                                                                                                                                      Since you seem to love making piles of food, it must be nice to have some big eaters to unload it all on!

                                                                                                                                                                                                                                                      1. re: shecrab
                                                                                                                                                                                                                                                        LindaWhit RE: shecrab Jun 8, 2012 11:04 AM

                                                                                                                                                                                                                                                        Enjoy having the kids in the house - squeaky floor and all. :-)

                                                                                                                                                                                                                                                        1. re: shecrab
                                                                                                                                                                                                                                                          gingershelley RE: shecrab Jun 9, 2012 05:36 PM

                                                                                                                                                                                                                                                          Well done, mamaCrab! Keep the watch on, while serving up the fuel!

                                                                                                                                                                                                                                                        2. h
                                                                                                                                                                                                                                                          Harters RE: linguafood Jun 8, 2012 07:13 AM

                                                                                                                                                                                                                                                          Upcoming - lightning fast veggie pasta at Casa Harters.

                                                                                                                                                                                                                                                          The pasta get going. Two minutes before it's finished, chopped asparagus and peas get chucked in. Everything's drained and goes back in the pan, into which go lemon zest, lemon juice, cream cheese and lots of chives and a splash of water or wine if it needs thinning down a tad. A quick toss round to warm it all through and it's done. Simples.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                            LindaWhit RE: Harters Jun 8, 2012 11:13 AM

                                                                                                                                                                                                                                                            Simples. And VERY tasty.

                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              mariacarmen RE: Harters Jun 8, 2012 11:21 AM

                                                                                                                                                                                                                                                              oh yum.

                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                linguafood RE: Harters Jun 9, 2012 01:00 AM

                                                                                                                                                                                                                                                                Some version of that will have to be on the plates at casa lingua very, very soon :-)

                                                                                                                                                                                                                                                              2. Berheenia RE: linguafood Jun 8, 2012 09:41 AM

                                                                                                                                                                                                                                                                The fruits of our trip to the farm stand cum gourmet grocers last Sunday produced two more great WFD's. A mushroom linguini was the special of the week in the homemade pasta section and it was so good- I forgot how much we enjoyed homemade pasta- the machine is in the basement storage. It cooked in less than 2 minutes and we tossed in some sauteed mushrooms and a splash of white wine- so simple and delicious. A bag if italian salad greens and some of their Great Caesar dressing (which has no calorie count listed and is therefore a free food) rounded it out. Yesterday I made pork chops breaded in the last of the mustard panko and had fingerlings and beet greens on the side. We love beet greens but hubby won't eat beets so it's a treat to be able to buy a big bag of the greens alone. I never see them in the grocery store. The weekend is looking tex mex based on what's left from the trip but I may blow off cooking dinner and watch the Belmont and part of the Celtics game instead.

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                  LindaWhit RE: Berheenia Jun 8, 2012 11:15 AM

                                                                                                                                                                                                                                                                  I'll Have Another has been pulled from the Belmont Stakes, so no chance for a Triple Crown this year. :-(

                                                                                                                                                                                                                                                                  And the damn Celtics had best do a LOT better than they did last night. I didn't watch but a few minutes, and they couldn't get anything right, while LeBron was on fire.

                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    Berheenia RE: LindaWhit Jun 8, 2012 11:57 AM

                                                                                                                                                                                                                                                                    Can't believe he isn't running! Maybe I'll stay home and make a mexican squash casserole.

                                                                                                                                                                                                                                                                  2. re: Berheenia
                                                                                                                                                                                                                                                                    gingershelley RE: Berheenia Jun 9, 2012 05:38 PM

                                                                                                                                                                                                                                                                    All sounds good, Berheenia.... since I'll have Another is out. Sigh, I'll have another.... :)!

                                                                                                                                                                                                                                                                  3. mariacarmen RE: linguafood Jun 8, 2012 11:25 AM

                                                                                                                                                                                                                                                                    purchased some argentinian sausages from our local little latino market, and also some frozen rocoto peppers (bolivian/peruvian) and frozen huacataya (same) - which is known as black mint - similar to cilantro (so LW and Beerhenia would never partake!) I'm going to try to make a hot sauce with the rocotos with some fresh cottage cheese i purchased there yesterday and we'll cook up the sausages, slather them with sauce, and have a big salad on the side. maybe i'll make some rice or taters for the boy.... oh, wait! no, i think i'll try that fauxtato salad again with the broad beans!

                                                                                                                                                                                                                                                                    1. GretchenS RE: linguafood Jun 8, 2012 11:39 AM

                                                                                                                                                                                                                                                                      It was gorgeous out at lunchtime so I did a few errands to get out of the office and bought a lovely piece of swordfish and was going to grill it and serve with a big salad including the avocado and tomatoes that need using pronto. Now clouds have rolled in and I just heard some thunder. Rats, I can broil the swordfish but grilled is so much better! It will all be consumed in front of the TV watching the Red Sox taking on DC phenom Stephen Strasburg. Should be interesting.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                        Harters RE: GretchenS Jun 8, 2012 01:12 PM

                                                                                                                                                                                                                                                                        I just love swordfish. Best I ever had was in Malta many years back. Simply cooked in the pan, drizzled with a little oil, a little lemon and a scattering of garlic.

                                                                                                                                                                                                                                                                        Here, it's cold and wet. Cold enough for us to turn the heating on. And wet enough to find out that the roof repair earlier in the week hasnt actually been a repair. Feck, feck and double feck!

                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                          mariacarmen RE: Harters Jun 8, 2012 01:49 PM

                                                                                                                                                                                                                                                                          feck on repair men that don't repair things!

                                                                                                                                                                                                                                                                          hope you keep warm and dry this weekend. eat well, at least.

                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                            GretchenS RE: Harters Jun 8, 2012 01:49 PM

                                                                                                                                                                                                                                                                            Double feck indeed, that is not good news. :(

                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                              LindaWhit RE: Harters Jun 8, 2012 02:02 PM

                                                                                                                                                                                                                                                                              Oh geez. Feckin' razzam-frazzam stupeyheaded repairman!

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                gingershelley RE: Harters Jun 9, 2012 05:41 PM

                                                                                                                                                                                                                                                                                Harters, here is to wishing for your sake, you and Mrs. Harters were in Malta reliving the Maltese swordfish (simple is best, non?).

                                                                                                                                                                                                                                                                                And, in your corner - FECK to the bad repair. Drat, and BLASTED! as well. A good day to plan for 'afters".

                                                                                                                                                                                                                                                                              2. re: GretchenS
                                                                                                                                                                                                                                                                                gingershelley RE: GretchenS Jun 9, 2012 05:40 PM

                                                                                                                                                                                                                                                                                To Swordfish, no clouds, and good sports on TV. Sorry you couldn't get your grill on!

                                                                                                                                                                                                                                                                              3. LindaWhit RE: linguafood Jun 8, 2012 11:43 AM

                                                                                                                                                                                                                                                                                Dinner? We don't need no stinkin' dinner!

                                                                                                                                                                                                                                                                                Oh wait. Yes we do. Or at least I do. I'll need *something* to tide me over until I leave the house @ 9:30 tonight to meet up with a friend for sangria.

                                                                                                                                                                                                                                                                                Linda, you're doing WHAT?

                                                                                                                                                                                                                                                                                Yes, I'm leaving the comfort of my house @ 9:30, driving 40 minutes for a drink (or two) at 10:15/10:30. My friend works at her 2nd job until then, and can't meet me until 10:30. The owner of said establishment is a client of hers at her regular day job, and he insisted she come down after work, and told her to convince me to drive down. If we both go, he told her he'd sing a lullaby for us. When I said I would go, she Emailed me back saying she had gotten her kiss on the cheek, and I would get my kiss tonight. God, I love this place. :-D

                                                                                                                                                                                                                                                                                So I think perhaps some a scrambled egg and single piece of toast when I get home will do the trick. No - wait. Fried egg ON buttered toast. That's the ticket.

                                                                                                                                                                                                                                                                                And then a tapa or two after I drive 40 minutes while waiting for my friend. And sangria, of course.

                                                                                                                                                                                                                                                                                A right fitting end to the work week. But I think I might be getting too old for this. :-)

                                                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                  Berheenia RE: LindaWhit Jun 8, 2012 01:32 PM

                                                                                                                                                                                                                                                                                  As long as the night vision still works I would go for it !
                                                                                                                                                                                                                                                                                  I would order sliders myself :)

                                                                                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                                                                                    LindaWhit RE: Berheenia Jun 8, 2012 01:46 PM

                                                                                                                                                                                                                                                                                    No sliders at this tapas joint, Berheenia. But I know they've got enough on the menu to keep me very happy while waiting for my friend. :-)

                                                                                                                                                                                                                                                                                  2. re: LindaWhit
                                                                                                                                                                                                                                                                                    mariacarmen RE: LindaWhit Jun 8, 2012 01:48 PM

                                                                                                                                                                                                                                                                                    pSHAW to getting too old! the more you do it, the longer you stay young. at least, that's what i'm banking on.

                                                                                                                                                                                                                                                                                    now. don't forget to put your teeth in before the egg and toast.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                      LindaWhit RE: mariacarmen Jun 8, 2012 02:02 PM

                                                                                                                                                                                                                                                                                      Nah. If I break the yoke all over the toast, it'll soften it up enough that I can gum it to death.


                                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                                      JerryMe RE: LindaWhit Jun 8, 2012 02:26 PM

                                                                                                                                                                                                                                                                                      Friends? Sangria? What's not to love? Yeah, the 40 minute drive, but that just says there's love in that mix, my friend! Oh, the fried egg on buttered toast is excellent! Do you have any cheese or dill? MMM . . .

                                                                                                                                                                                                                                                                                      1. re: JerryMe
                                                                                                                                                                                                                                                                                        LindaWhit RE: JerryMe Jun 8, 2012 03:04 PM

                                                                                                                                                                                                                                                                                        Yes, the 40 minute drive isn't bad with the anticipatory sangria, Jerry! And I like my fried eggs plain - just salt and pepper. I like to let the yolk stand alone. :-)

                                                                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                                                                        nomadchowwoman RE: LindaWhit Jun 8, 2012 03:58 PM

                                                                                                                                                                                                                                                                                        Sangria and a kiss seems a fair trade-off for the drive, LW.
                                                                                                                                                                                                                                                                                        It's when we stop going that we get old (at least that's what my very active aunt told me a few days ago, and believe me she is going strong).

                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                          gingershelley RE: LindaWhit Jun 9, 2012 05:44 PM

                                                                                                                                                                                                                                                                                          Oh, LW, I SOOOOooo understand how sometimes (most times these day?) going out for a meet-up or any kind of social after 9:30 is some kind of way-too-long to wait to get out for social occasion...

                                                                                                                                                                                                                                                                                          I hope ou got your lullaby. Love songs are a powerful draw to get out of the house!

                                                                                                                                                                                                                                                                                        2. onceadaylily RE: linguafood Jun 8, 2012 11:44 AM

                                                                                                                                                                                                                                                                                          We just finished a very delicious pan of enchiladas: ancho-seasoned black beans, chopped green chiles, and sharp cheddar, and a cilantro jalapeno salsa. I'm still in the mood for tortillas. Tonight, I'll take the remaining enchilada sauce (I always make a double batch), and thin it out a bit with a little broth, add some pasillas and guajillos, a tad more cocoa, and use that to bake some tofu to use in wraps, along with shredded cabbage and roasted tomatillo sauce. A spicy corn soup will be on offer as well. I would love to say that I have cilantro on hand for this meal (it's demanding it), but I don't, and I am not in the mood to wear shoes today, so comfortably home I stay.

                                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                                          1. re: onceadaylily
                                                                                                                                                                                                                                                                                            JerryMe RE: onceadaylily Jun 8, 2012 01:30 PM

                                                                                                                                                                                                                                                                                            "I'm not in the mood to wear shoes today" Ha! I love that! I have a 18 year old pair of Doc Martin sandals that I'm too ashamed to take back to the cobbler for yet more repairs, so that's my back up plan when shoes are on the 'not gonna happen' list.

                                                                                                                                                                                                                                                                                            The tofu sounds brilliant! If only I could get the others to eat that, other than as an 'experiment'.

                                                                                                                                                                                                                                                                                            1. re: JerryMe
                                                                                                                                                                                                                                                                                              shecrab RE: JerryMe Jun 9, 2012 05:32 PM

                                                                                                                                                                                                                                                                                              DOC MARTINS! Gtfo, my old man and kid beg me not to wear mine! They're my I'm-here-to-kick-ass-and-drink-tea-and-I'm-all-out-of-tea-shoes! Let's form a support group.

                                                                                                                                                                                                                                                                                              1. re: shecrab
                                                                                                                                                                                                                                                                                                mariacarmen RE: shecrab Jun 9, 2012 10:14 PM

                                                                                                                                                                                                                                                                                                I am SO happy you're back.

                                                                                                                                                                                                                                                                                            2. re: onceadaylily
                                                                                                                                                                                                                                                                                              mariacarmen RE: onceadaylily Jun 8, 2012 01:47 PM

                                                                                                                                                                                                                                                                                              it's also demanding avocado. and then that you traipse right over here with it. but that might entail you wearing shoes....

                                                                                                                                                                                                                                                                                              1. re: onceadaylily
                                                                                                                                                                                                                                                                                                nomadchowwoman RE: onceadaylily Jun 8, 2012 03:59 PM

                                                                                                                                                                                                                                                                                                Wow, does that sound delicious--and I'm totally with you on shoes, oadl: they are terribly over-rated.

                                                                                                                                                                                                                                                                                                1. re: onceadaylily
                                                                                                                                                                                                                                                                                                  gingershelley RE: onceadaylily Jun 9, 2012 05:49 PM

                                                                                                                                                                                                                                                                                                  OCADL, the enchiladas sound Fabu! And the corn soup...
                                                                                                                                                                                                                                                                                                  Shoes are for 'Out of the house' only, in my book.... I have 8 doors to my house. Dirty carpet/wood every day in summer when they are all open if shoes came inside all the time.

                                                                                                                                                                                                                                                                                                  Solution: Leave shoes at whatever outside door - put in nearby baskets, container at each door for 'outside' footwear. Mostly inside is slippers and bare feet... love the Shangrila for that. And sometimes, I have NO interest in fishing a pair of 'outsides' to leave:)

                                                                                                                                                                                                                                                                                                  1. re: onceadaylily
                                                                                                                                                                                                                                                                                                    onceadaylily RE: onceadaylily Jun 9, 2012 07:56 PM

                                                                                                                                                                                                                                                                                                    Thanks, ladies! We really liked the meal (both meals--thanks, GS). But the wraps really did need gorgeous handfuls of cilantro. There are days when being barefoot and borderline lazy in the heat is all I need to go to bed happy. Even if, with every other bite, I was tempted to question my choice.

                                                                                                                                                                                                                                                                                                    And I love me some Doc's.

                                                                                                                                                                                                                                                                                                  2. nomadchowwoman RE: linguafood Jun 8, 2012 04:14 PM

                                                                                                                                                                                                                                                                                                    Sitting here drooling over WFD across the land and hoping for the rain and an excuse to skip my run. I'm hopeless.

                                                                                                                                                                                                                                                                                                    Last night was easy--crab cakes I'd made and frozen last week were sauteed and accompanied by gorgeous ripe tomatoes drizzled w/EVOO and sherry vinegar and a quick stir-fry of asparagus and shitakes.

                                                                                                                                                                                                                                                                                                    Tonight is still up in the air, though last night's veggies are likely to be repeated. All that's certain is DH's dessert: I made a batch of ice cream studded w/bittersweet chocolate chunks and cherries, trying to channel Cherry Garcia. It will be off limits for me except for the test bite I had--it was gooood, even at 7:30 a.m.

                                                                                                                                                                                                                                                                                                    1. m
                                                                                                                                                                                                                                                                                                      megjp RE: linguafood Jun 8, 2012 05:22 PM

                                                                                                                                                                                                                                                                                                      It's hot again, but I'll be damned if this weekend doesn't hold at least one soup anyway..

                                                                                                                                                                                                                                                                                                      For tonight, after a nap I browned butter and pine nuts in a skillet while I cooked some spaghetti and shredded Brussels sprouts and gave them a shot of lemon in the colander.

                                                                                                                                                                                                                                                                                                      I threw the few last cloves of roasted garlic, S&P, and chili flakes into the browning skillet with the shredded sprouts and cooked until done/crispy in spots. I added the drained pasta and enough cooking water to create a bit of sauce, more salt, and onto a plate with a surprising amount of black pepper and the rest of that lemon's juice.

                                                                                                                                                                                                                                                                                                      I was way too indulgent earlier or I would have topped with cheese, but it is still so satisfying and spicy. Mmm.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: megjp
                                                                                                                                                                                                                                                                                                        LindaWhit RE: megjp Jun 9, 2012 06:27 AM

                                                                                                                                                                                                                                                                                                        meg, that sounds VERY good - so simple, but so good!

                                                                                                                                                                                                                                                                                                      2. steve h. RE: linguafood Jun 8, 2012 05:48 PM

                                                                                                                                                                                                                                                                                                        Crispy chicken thighs, orzo and a fresh salad were on tonight's menu. Caramelized onions, fennel and some olives on the side raised the flavor profile from bland to interesting. Beer for me, white wine for Deb (she did the heavy lifting). A store-bought raspberry tart for dessert. Subway Series (Mets/Yankees) is on the plasma.

                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                          scubadoo97 RE: steve h. Jun 8, 2012 07:54 PM

                                                                                                                                                                                                                                                                                                          <Caramelized onions, fennel and some olives on the side raised the flavor profile from bland to interesting.>

                                                                                                                                                                                                                                                                                                          Sweet, spices and salty. A good combo

                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                            mariacarmen RE: steve h. Jun 8, 2012 09:42 PM


                                                                                                                                                                                                                                                                                                          2. mariacarmen RE: linguafood Jun 8, 2012 09:38 PM

                                                                                                                                                                                                                                                                                                            Dinner was a melange of Argentina, Peru, Bolivian and Faux-American: sausages from Argentina were deliciously porky and garlicky, my rocoto sauce came out nice and hot (it looks yellow in the pic but it was really a nice salmon color) and my llajwa made with black mint was refreshing and kicky (aka, not hot enough, which means i MIGHT be able to give some to the oldster.) fautato salad with broad beans, smoked paprika, celery seed, dill, shallots, mayo & mustard were excellent (thanks again to BarbW), and my dressing on the salad somehow came out great - just olive oil, red wine vinegar, s&p, garlic pepper, and ground oregano. just worked.

                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                              nomadchowwoman RE: mariacarmen Jun 8, 2012 09:53 PM

                                                                                                                                                                                                                                                                                                              Lovely--and low carb! Yum. I hope your oldster likes it, mc.

                                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                mariacarmen RE: nomadchowwoman Jun 9, 2012 12:03 AM

                                                                                                                                                                                                                                                                                                                thanks NCW - but that was for me and the BF. i think most of this would be too much FLAVOR for the oldster. i thought maybe the llajwa, but i think even that may be too spicy for him.

                                                                                                                                                                                                                                                                                                                so i just found out coincidentally that someone i know only as an acquaintance at our local watering hole is actually really into cooking peruvian food and grows those two ingredients i purchased frozen in his backyard! needs to hook me up!

                                                                                                                                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                gingershelley RE: mariacarmen Jun 9, 2012 05:53 PM

                                                                                                                                                                                                                                                                                                                Impressive pics, exciting flavors, and wow, you girl - do those 'fauxtatos' up right. Nice work. Impressive multi-cultural-mash-up! In awe...:)

                                                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                                                  mariacarmen RE: gingershelley Jun 9, 2012 10:25 PM

                                                                                                                                                                                                                                                                                                                  too kind!

                                                                                                                                                                                                                                                                                                              3. h
                                                                                                                                                                                                                                                                                                                Harters RE: linguafood Jun 9, 2012 02:01 AM

                                                                                                                                                                                                                                                                                                                A simple roast chicken dinner on the cards at Harters Hall.

                                                                                                                                                                                                                                                                                                                Simple, as in some chopped herbs stuffed up between the skin and the flesh and a good daub of butter on the outside. Alongside, roast spuds, roast carrots, steamed asparagus, gravy. And, we're going to make a sage & onion stuffing (something that in this house as, I suspect, in most houses in the UK, comes out of a packet usually). It's just that the sage growing outside is doing so well it's outgoing it's alloted space and needs pruning.

                                                                                                                                                                                                                                                                                                                There's some crab pate to start and ice cream for afters.

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                  mariacarmen RE: Harters Jun 9, 2012 02:21 AM

                                                                                                                                                                                                                                                                                                                  please elaborate on that crab pate, if you please, sir.

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    Harters RE: mariacarmen Jun 9, 2012 02:50 AM

                                                                                                                                                                                                                                                                                                                    Can't really - it's a bought product. Ingredients are crab, mayo, breadcrumbs (for thickening) and some other bits and bobs, including gelatine to set it a little. Very much a soft mousse texture. Usually ends up lunchtime sandwiches with thinly sliced cucumber.

                                                                                                                                                                                                                                                                                                                2. LindaWhit RE: linguafood Jun 9, 2012 12:22 PM

                                                                                                                                                                                                                                                                                                                  It's been a gorgeous day here today. Temps in the mid- to high-70s, sunny, dry. DRY. Meaning NO RAIN. At least for most of the day - I do see clouds beginning to streak the sky and they're probably calling for more thunderstorms (two of which we had come through early and later last night).

                                                                                                                                                                                                                                                                                                                  I don't care. I'm always up for a good thunderboomer - provided the power doesn't go out. :-) Plus I had a great, late dinner at Dali last night with my friend, Rose. I had lamb meatballs with tomato-mint sauce (I love saying "albondigas") prior to her arrival (not until 10:30!), had a good chat with a new regular who just comes in to drink - 3 absinthe and 3 sangrias....YOWZA! - and then Rose ordered the saffron-fried shrimp with mojo sauce...I just had one of those. I also ordered manchego y membrillo, but she didn't have any of that. Of course, sangria and Cuarenta y Tres for me, a couple of mango martinis for Rose (which she was thrilled to see placed in front of her when she arrived - I had asked Oscar if they had the mango nectar/puree, which they did), and lots of hugs and kisses from the staff and from Mario, the owner.

                                                                                                                                                                                                                                                                                                                  And thanks to Mario's extreme generosity, I was able to splurge a bit on dinner tonight as I've been craving seafood - wild-caught sockeye salmon. Definitely not within my budget, but as I said - a splurge. I'll make it a favorite way - http://www.countryliving.com/recipefi... Sides will be basmati rice and steamed green beans with toasted almonds.

                                                                                                                                                                                                                                                                                                                  And hopefully the Celtics will put this conference final to bed tonight in Miami. They were abysmally shameful a couple of nights ago. One *might* think the NBA and commissioner are rigging the finals to go 7 games for those advertising dollars. One *might* think that, but I'm sure the NBA would dismiss that notion completely. :-/

                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                    Breadcrumbs RE: LindaWhit Jun 9, 2012 12:29 PM

                                                                                                                                                                                                                                                                                                                    Linda, your evening last night sounds amazing and I admire your stamina...I have a hard time staying awake past 10pm!!

                                                                                                                                                                                                                                                                                                                    I had to click on your salmon recipe link as it sounded like one of my faves. Similar, but different enough that I'll share my link as well in case you want to mix it up some time. I've bookmarked yours. There's just something about salmon and maple that make them a perfect pairing!

                                                                                                                                                                                                                                                                                                                    This is a Canadian Living (magazine) recipe:


                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                      LindaWhit RE: Breadcrumbs Jun 9, 2012 01:02 PM

                                                                                                                                                                                                                                                                                                                      Bc, I *really* didn't think I'd manage going out and meeting up with Rose @ 10:30, but I did surprisingly well. Finally turned the light off @ 1:30, and woke up at 8am (thanks to the boyz who were nice and didn't mrrrrowww! in my face nor stick whiskers up my nose while I was sleeping. :-)

                                                                                                                                                                                                                                                                                                                      And the two recipes are very similar! I wish the Country Living website had when they printed that recipe - I know it's upstairs in my Mastercook software. Ahh - just used The Google to see if I had mentioned it in a previous CH thread - From 2000. I wonder if both magazines are affiliated somehow and they share recipes?

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        Breadcrumbs RE: LindaWhit Jun 9, 2012 01:28 PM

                                                                                                                                                                                                                                                                                                                        LOL Linda, I know all about those feline alarm clocks!! One of ours is partial to pouncing on your belly! He's a large, very muscular 20lbs so this is most unpleasant!!

                                                                                                                                                                                                                                                                                                                        I looked up your recipe in the CL site map (link below) and it says the rec. was from CL Mar 2000 edition. Definitely similar recipes!


                                                                                                                                                                                                                                                                                                                        Enjoy your dinner, it sounds wonderful!

                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                          LindaWhit RE: Breadcrumbs Jun 9, 2012 02:51 PM

                                                                                                                                                                                                                                                                                                                          OK, now THAT is a handy-dandy little piece of info re: the sitemap. I often look at sitemaps, but I wouldn't have thought they'd go as detailed as each recipe, so thanks!

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                            Breadcrumbs RE: LindaWhit Jun 9, 2012 03:58 PM

                                                                                                                                                                                                                                                                                                                            You're quite welcome Linda. While not all sitemaps go into that level of detail, many do and if I come up empty-handed w a Google search, it's usually my very next stop. Also quite good for finding stuff that may have been taken down from usual view and moved to another area of the site not accessible by the site's links.

                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                      gingershelley RE: LindaWhit Jun 9, 2012 05:59 PM

                                                                                                                                                                                                                                                                                                                      LW, What a Spanish night; started right on TIME.. food, company and the evening sounds delightful. Good for you that you mustered up and went on out for the late night. All sounds delish - especially the wild-caught salmon (we get TONS here, but I know for most, it is a rare delicacy). Enjoy! Enjoyed... A nice evening.

                                                                                                                                                                                                                                                                                                                    3. Berheenia RE: linguafood Jun 9, 2012 02:12 PM

                                                                                                                                                                                                                                                                                                                      Tonight is going to be a (disappointing) Belmont at the local and cheeseburgers and salad back at the ranch. See how long we can stay awake for the basketball game. Tomorrow is a huge sunday school cookout on real charcoal- can't wait!

                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                        Berheenia RE: Berheenia Jun 10, 2012 01:07 PM

                                                                                                                                                                                                                                                                                                                        I was planning a real simple coleslaw for the event and bought 3 bags of coleslaw mix and an extra shredded carrot but forgot ot buy dressing. Turns out the brine from the spicy pickles and some Hellman's with a little sugar and s&p was better than the bottle. It was quite good- it's the little things.

                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                          LindaWhit RE: Berheenia Jun 10, 2012 02:39 PM

                                                                                                                                                                                                                                                                                                                          Agreed, Berheenia - making a discovery like your brine dressing for coleslaw is sometimes one of those "why didn't I think of that before?"

                                                                                                                                                                                                                                                                                                                          And you had drop. dead. GORGEOUS. weather for your Sunday School cookout! Hope it was fun!

                                                                                                                                                                                                                                                                                                                        2. re: Berheenia
                                                                                                                                                                                                                                                                                                                          bblonde RE: Berheenia Jun 10, 2012 01:28 PM

                                                                                                                                                                                                                                                                                                                          I love my gas grill for ease, but a good charcoaled burger or dog sounds irresistible. For my part I skipped out on Sunday School fish fry. I had a better offer and I hate to complain, but I'm not too excited about cold fried catfish, tartar sauce that's been sitting outside for awhile, and flies. I wish they'd have a charcoal instead. Maybe it's time for me to offer

                                                                                                                                                                                                                                                                                                                        3. shecrab RE: linguafood Jun 9, 2012 05:36 PM

                                                                                                                                                                                                                                                                                                                          Seafood antipasto! Caprese on skewers! Arancini! Cacio e pepe! Olive foccacia on the grill! Gallons of Lambrusco! Rum raisin gelato! *spun out of control. sensory overload*

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: shecrab
                                                                                                                                                                                                                                                                                                                            mariacarmen RE: shecrab Jun 9, 2012 10:35 PM

                                                                                                                                                                                                                                                                                                                            oh sweet jesus - arancini! need to make those again, been years.... all of it sounds to die for.

                                                                                                                                                                                                                                                                                                                            1. re: shecrab
                                                                                                                                                                                                                                                                                                                              bblonde RE: shecrab Jun 10, 2012 01:26 PM

                                                                                                                                                                                                                                                                                                                              Sounds delicious. I'm on an Italian kick right now

                                                                                                                                                                                                                                                                                                                            2. mariacarmen RE: linguafood Jun 9, 2012 10:34 PM

                                                                                                                                                                                                                                                                                                                              another no cook night - terribly spoiled by old friends who came into town (foie and lobster squid ink risotto - who am i, the queen??)

                                                                                                                                                                                                                                                                                                                              have a pork shoulder defrosting, i'll do some type of slow braise with it tomorrow for the Boy - but for me it's out to dinner again, with yet ANOTHER long lost old friend (high school!! which was EONS ago!) who is visiting the City. *sigh* - it's a rough life.

                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                Breadcrumbs RE: mariacarmen Jun 10, 2012 03:17 AM

                                                                                                                                                                                                                                                                                                                                Looking forward to hearing about that pork shoulder mc & enjoy your dinner w friends...lots of great memories to share no doubt!

                                                                                                                                                                                                                                                                                                                              2. Breadcrumbs RE: linguafood Jun 10, 2012 03:23 AM

                                                                                                                                                                                                                                                                                                                                Last night we managed to grill some chicken right before the rain rolled in. Served w a mixture of peas, fresh from the market...nothing beats fresh produce does it!

                                                                                                                                                                                                                                                                                                                                Tonight I'm back to Texas as I make a few dishes from the COTM. Time permitting, we'll start out w Chorizo Empanadas then for our main there'll be beans, Dr Pepper Ribs and a cucumber salad.

                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                  linguafood RE: Breadcrumbs Jun 10, 2012 05:11 AM

                                                                                                                                                                                                                                                                                                                                  LOOK at those peas!!! I want some right now.

                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: Breadcrumbs Jun 10, 2012 09:31 AM

                                                                                                                                                                                                                                                                                                                                    That looks wonderful - such lovely fresh peas! I hope I get some in my CSA, although my coworker that I'm sharing with likes them as much as I do. I'll have to fight him for them. :-)

                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                                      nomadchowwoman RE: Breadcrumbs Jun 10, 2012 02:10 PM

                                                                                                                                                                                                                                                                                                                                      Beauteous peas and chx, breadcrumbs! And I can't wait to hear about those ribs. I've been eyeing them, but, alas, I haven't been able to try even one COTM recipe yet.

                                                                                                                                                                                                                                                                                                                                    2. PHREDDY RE: linguafood Jun 10, 2012 04:26 AM

                                                                                                                                                                                                                                                                                                                                      I want to let all of my friends here know that we are doing a little better. We want to thank all of you for your sentiments, prayers and wishes. My daughters were surprised to discover that their crazy father's love of food and cooking has found him a niche with some very nice people from all over the world. Thank you! with much love to all....PHREDDY

                                                                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                        NoodleQueen RE: PHREDDY Jun 10, 2012 06:01 AM

                                                                                                                                                                                                                                                                                                                                        Glad to hear it, Phreddy - best to you and your family. If only we could all cook meals for you!

                                                                                                                                                                                                                                                                                                                                        1. re: NoodleQueen
                                                                                                                                                                                                                                                                                                                                          PHREDDY RE: NoodleQueen Jun 10, 2012 07:30 AM

                                                                                                                                                                                                                                                                                                                                          You can....can I give you my list of what I would like?

                                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                            nomadchowwoman RE: PHREDDY Jun 10, 2012 02:11 PM

                                                                                                                                                                                                                                                                                                                                            Sending you virtual comfort foods, Phreddy. Be well.

                                                                                                                                                                                                                                                                                                                                        2. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                          twodales RE: PHREDDY Jun 10, 2012 11:27 AM

                                                                                                                                                                                                                                                                                                                                          Awwwwww. That is so sweet Phreddy. You've made me a little teary now. Thanks for the love...we all can use it in our lives. And the same back to you and yours.

                                                                                                                                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                            MaryContrary RE: PHREDDY Jun 12, 2012 12:52 PM

                                                                                                                                                                                                                                                                                                                                            Part of our job, Phreddy. Love to you and yours.

                                                                                                                                                                                                                                                                                                                                          2. h
                                                                                                                                                                                                                                                                                                                                            Harters RE: linguafood Jun 10, 2012 06:34 AM

                                                                                                                                                                                                                                                                                                                                            The recipe's called "Crispy topped Cumberland pie" and, whilst I see that it's going to be crispy topped, I see no connection with a pre-1970s county in north west England.

                                                                                                                                                                                                                                                                                                                                            So, celery, onion, carrots, bay & thyme get going in a pan for a few minutes, followed by tomato puree, Worcestershire sauce, stock cubes and water. Then in goes the braising beef (oddly it doesnt get browned first). Lid on and into the oven for 2.5 hours. Lid off and another 30 minutes or so until the beef is pretty much tender. Meanwhile, spuds get boiled until they soften a bit and are then sliced and put on top of the meat mix. Another 30 minutes or so to crisp up the potatoes.

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                                                                              PHREDDY RE: Harters Jun 10, 2012 07:34 AM

                                                                                                                                                                                                                                                                                                                                              That is similar to a brisket preparation I do....the only difference is some of the seasoning , and the potatoes, are not crispped at the end.... I do adjust the cooking time depending on the quanity of beef....but it usually comes out soft and juicy!

                                                                                                                                                                                                                                                                                                                                            2. m
                                                                                                                                                                                                                                                                                                                                              megjp RE: linguafood Jun 10, 2012 09:34 AM

                                                                                                                                                                                                                                                                                                                                              Last night I just had an open-faced sandwich because I'd been grazing all day.

                                                                                                                                                                                                                                                                                                                                              Flaxseed bread; (homemade) mayo with pesto mixed in; tomatoes with lots of pepper; sauteed asparagus; and sliced ham. I snapped a shot to brag to the friend who maintains I must eat poorly because I can't eat gluten. :)

                                                                                                                                                                                                                                                                                                                                              I'm probably going to have the exact same thing tonight with the rest of the pesto mayo, and Moosewood's sweet potato-chipotle-apple soup.

                                                                                                                                                                                                                                                                                                                                              (I was going to make potato salad to use up the rest of the plain mayo, but somehow my close grocery store doesn't have dill right now and it's way too hot to walk to the far grocery store until after dark, so that'll happen tomorrow. :)

                                                                                                                                                                                                                                                                                                                                              1. twodales RE: linguafood Jun 10, 2012 11:39 AM

                                                                                                                                                                                                                                                                                                                                                Inspired by our JungMann I am going to take a crack at manoushe today. When it is hot here in Chicago, I think Mediterranean/"Middle Eastern" food in general.

                                                                                                                                                                                                                                                                                                                                                Have not done much cooking lately but have been eating well at various social events ranging from Traditional tea at the Drake Hotel to an Earth, Wind & Fire concert at Ravinia last night. Complete with a crazy mezze that my friends all brought: Crab dip, Chicken dip, Fried chicken, Fresh fruit, chocolate-covered Strawberries and on and on. My contribution was a fragrant Chicken sate and 2 salads. A field salad with strawberries, walnuts, blue cheese and a beet, orange and goat cheese salad with honey and balsamic on the side. Summer has begun!

                                                                                                                                                                                                                                                                                                                                                I'm thinking Greek tonight in the garden.

                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: twodales
                                                                                                                                                                                                                                                                                                                                                  steve h. RE: twodales Jun 10, 2012 12:17 PM


                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: steve h. Jun 10, 2012 02:41 PM

                                                                                                                                                                                                                                                                                                                                                    Very nice! The concert sounds like fun!

                                                                                                                                                                                                                                                                                                                                                  2. re: twodales
                                                                                                                                                                                                                                                                                                                                                    JungMann RE: twodales Jun 10, 2012 05:31 PM

                                                                                                                                                                                                                                                                                                                                                    How did the manakish turn out? Funnily enough I tend to flee from Middle Eastern food when it gets hot. All that stewing and baking does not mix well with an already overheated NYC apartment. What I would do for outdoor space and a grill!

                                                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                      twodales RE: JungMann Jun 10, 2012 05:46 PM

                                                                                                                                                                                                                                                                                                                                                      The manakish turned out great. I put some ripe tomatoes on top. I had just picked up some Zatar not knowing what I would do with it and I had some naan in the fridge so it worked out nicely. It would make a nicesummer appie too.

                                                                                                                                                                                                                                                                                                                                                      We also had a Salade Niçoise today. Leftover Chicken for the Brit and tuna, boiled eggs, anchovies and kalamatas for me.

                                                                                                                                                                                                                                                                                                                                                      BTW: When I say I like Med/Middle Eastern when it is hot I am thinking grilled kebabs, Cous cous and the like. Nothing involving much in the way of indoor cooking.

                                                                                                                                                                                                                                                                                                                                                      Been knocking things off of the list today so it's chili from the fridge tonight instead of Greek.

                                                                                                                                                                                                                                                                                                                                                      I never realized EW & F had so many hits. They sounded great and It was a fun night.

                                                                                                                                                                                                                                                                                                                                                  3. h
                                                                                                                                                                                                                                                                                                                                                    haiku. RE: linguafood Jun 10, 2012 12:43 PM

                                                                                                                                                                                                                                                                                                                                                    Tonight was citrus-ginger glazed fish with smashed potato, grilled bok choy and honey-sesame glazed carrots. Had been busy cleaning all of today, so it was a great end to the day.

                                                                                                                                                                                                                                                                                                                                                    1. steve h. RE: linguafood Jun 10, 2012 01:35 PM

                                                                                                                                                                                                                                                                                                                                                      Sunday brunch was a salumi platter plus some lardo, parmigiano reggiano, pickled vegetables. A California sparkler to wash it all down.

                                                                                                                                                                                                                                                                                                                                                      Supper will be Cajun Meatloaf, Paul Prudhomme's gift to us all. Sides will include mashed potatoes/mushroom gravy and something else. Dessert will be a (store-bought) raspberry tart. I may conjure a Cajun martini in honor of the old boy but that remains to be seen.

                                                                                                                                                                                                                                                                                                                                                      Yanks swept the Mets today in a very close game (Sorry, PHREDDY. Glad you're back.) so additional entertainment may not be required.

                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                        PHREDDY RE: steve h. Jun 10, 2012 05:04 PM

                                                                                                                                                                                                                                                                                                                                                        Steve ....so they lost.....I would love that cajun meatloaf receipe....is the mushroom gravy made seperately? Glad to be back!

                                                                                                                                                                                                                                                                                                                                                        1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                                          steve h. RE: PHREDDY Jun 10, 2012 05:37 PM

                                                                                                                                                                                                                                                                                                                                                          Howdy PHREDDY,

                                                                                                                                                                                                                                                                                                                                                          Here's a link to the recipe:

                                                                                                                                                                                                                                                                                                                                                          Lots of mise en place but the technique is basic. Follow the recipe out the window (no changes/substitutions). We make our own brand of mushroom gravy but only because Deb is not as fond of Paul's spicy version as I am.

                                                                                                                                                                                                                                                                                                                                                          We face Atlanta on Monday, you guys have Tampa Bay on the schedule. We can really help each other here by doing some significant damage to these teams.

                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                            PHREDDY RE: steve h. Jun 11, 2012 08:56 AM

                                                                                                                                                                                                                                                                                                                                                            Receipe looks pretty easy....insofar as the "mise in place" that is what the DW is for!....You will have no problem with Alanta...TB on the other hand, might get to our bullpen...and that is a problem...

                                                                                                                                                                                                                                                                                                                                                      2. b
                                                                                                                                                                                                                                                                                                                                                        bblonde RE: linguafood Jun 10, 2012 01:38 PM

                                                                                                                                                                                                                                                                                                                                                        After a couple days off, it's time to get back into the kitchen. Stayed in Friday night and had a Papa Murphy's stuffed pizza. Do they have Papa Murphy's where you are? At first I was skeptical of a $14 pizza that I had to cook myself. It is honestly the best pizza I can find out. And the stuffed kind you really don't need more than 1-2 pieces per person, depending on what you're serving with it.

                                                                                                                                                                                                                                                                                                                                                        On Saturday boyfriend and I celebrated our anniversary. His choice of restaurant was a surprise to me, the melting pot, a fondue place. I was not very happy with the "classic" swiss fondue. The alcohol flavor was a bit too intense for me. For the main, we had "mojo style" fondue consisting of teriyaki sirloin, filet mignon, shrimp, and spinach and artichoke ravioli. We also had a variety of dippers including a ginger plum sauce, a curry sauce, a steak-like sauce, a blue cheese sauce, and a green goddess. If I had it to do over again I would get just the filet or the teriyaki sirloin, and just keep the blue cheese dip coming this way. Scratch that, if I had it to do over again, I'd forget dinner and go straight for dessert! By this point I was very full and disappointed to find I could not finish the luscious dippers in traditional chocolate fondue. Afterwards we tried to get into a piano bar, which was already packed, so we found a blues bar instead. It was a great evening.

                                                                                                                                                                                                                                                                                                                                                        Now today I'm having some friends over for dinner and a movie. I got stuffed clams from the grocery store and will put those on the grill, a grilled caesar salad, and basil pesto farfalle with tomatoes and grilled chicken. Dessert is some berries with mascarpone cream.

                                                                                                                                                                                                                                                                                                                                                        1. LindaWhit RE: linguafood Jun 10, 2012 02:45 PM

                                                                                                                                                                                                                                                                                                                                                          Hello all - we've just gone over 300, so I've started a new thread here: http://chowhound.chow.com/topics/853366

                                                                                                                                                                                                                                                                                                                                                          1. nomadchowwoman RE: linguafood Jun 10, 2012 02:48 PM

                                                                                                                                                                                                                                                                                                                                                            I love this time of year for the tomatoes, blueberries, peaches even if we eat the same things over and over. Friday was grilled NY strip and 'shrooms, tomato and avocado salad, pan-roasted aspraragus. DH had cherry-chocolate chunk ice cream for dessert. I had a little fruit salad.

                                                                                                                                                                                                                                                                                                                                                            Last night we had a casual good-by dinner for friends going off to visit their families in Europe for the summer. I pulled a container of bolognese out of the freezer (since major rainstorms are about as close to bolognese weather as we'll have for a while) and served that over "pipe rigate" with grated parmigiano. Side was a simple arugula (gorgeous stuff from FM) salad w/a lemony-garlicky dressing. For a starter, I made aioli and steamed and chilled both some asparagus spears and some shrimp. We dipped away while sipping a nice prosecco the friends brought. Dessert was the same cherry-choc. ice cream, and I made choc. chip-pecan cookies to go with. I gave myself a reprieve and ate some of every carby thing; did doubltime at the gym to make up for it.

                                                                                                                                                                                                                                                                                                                                                            Tonight, we're grilling jumbo shrimp fresh from the freezer. They'll be squirted w/lemon is all--maybe sprinkled w/aleppo; more grilled asparagus is on the menu as well as some uncooked tomato sauce tossed w/multi-grain spaghetti (Barilla).

                                                                                                                                                                                                                                                                                                                                                            Have I raved about our local tomatoes? They seem particularly tasty this year or else I've felt particularly tomato-deprived.

                                                                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                                              steve h. RE: nomadchowwoman Jun 10, 2012 03:03 PM

                                                                                                                                                                                                                                                                                                                                                              Everything sounds great. Our tomato plants here in Connecticut are about a foot tall. They'll hit maturity come August/September depending on the plant. Netting surrounds the tomato bed to keep the "critter squeeze" to 10 per-cent or less.

                                                                                                                                                                                                                                                                                                                                                              Home-grown tomatoes, quality olive oil and decent sea salt always put a smile on my face.

                                                                                                                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                nomadchowwoman RE: steve h. Jun 10, 2012 08:51 PM

                                                                                                                                                                                                                                                                                                                                                                Oh, I know you folks--like those in the midwest--get great tomatoes come August. They're even better (juicier, sweeter) than ours but I don't dare say that here lest I get pelted with some! But juicy ripe tomatoes--nothing so satisfying. Don't you and Deb grow a few? I've tried many times, but have never been successful.

                                                                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                                                  steve h. RE: nomadchowwoman Jun 11, 2012 08:12 AM

                                                                                                                                                                                                                                                                                                                                                                  We grow a bunch. Our tomato patch is very big.

                                                                                                                                                                                                                                                                                                                                                            2. scubadoo97 RE: linguafood Jun 10, 2012 03:05 PM

                                                                                                                                                                                                                                                                                                                                                              Making tails and bellies, of salmon today. These are trimmings from full sides which were cut into portions. I coated the salmon in bourbon and then covered in Dizzy Pig Tsunami Spin rub as well as a little demerara sugar and maple syrup and they will go into the smoker over apple wood. More photos to come

                                                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                steve h. RE: scubadoo97 Jun 10, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                                                                Does it taste as good as it sounds?

                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                  scubadoo97 RE: steve h. Jun 10, 2012 03:46 PM

                                                                                                                                                                                                                                                                                                                                                                  Not bad but this is a new spin with the bourbon, maple and sugar

                                                                                                                                                                                                                                                                                                                                                                  Might have to eat some straight up but planning on using the majority for a salmon salad/chunky spread

                                                                                                                                                                                                                                                                                                                                                                2. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                  scubadoo97 RE: scubadoo97 Jun 10, 2012 05:28 PM

                                                                                                                                                                                                                                                                                                                                                                  Smoked Tails and bellies. Bellies are best part of the salmon if you like rich and unctuous flesh. A good dose of OM3 . Treat it simply and let it shine.

                                                                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: scubadoo97 Jun 10, 2012 05:37 PM


                                                                                                                                                                                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                      nomadchowwoman RE: scubadoo97 Jun 10, 2012 08:41 PM


                                                                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                        linguafood RE: scubadoo97 Jun 11, 2012 04:26 AM

                                                                                                                                                                                                                                                                                                                                                                        SO HUNGRY right now.

                                                                                                                                                                                                                                                                                                                                                                    2. mariacarmen RE: linguafood Jun 10, 2012 07:06 PM

                                                                                                                                                                                                                                                                                                                                                                      at the oldster's yesterday i took veal scallopini and gently sauteed them in butter until just done (scallions sauteed in same butter first), then splooshed in some half & half and a teensy bit of mustard (the yellow stuff - he'd never have eaten it if it was dijon!) they were the picture of tenderness, but by the time they got reheated for dinner a few hours later they'd apparently toughened up a bit, or, maybe, all meat is now too tough for my dad. *sigh* well, at least beef and pork. chicken's still good. today i made him a sort of ground beef stew, with peas and TJ's roasted corn, a very mild spice blend i picked up in Bolivia last year, some oregano and a bay leaf. added some diced boiled potatoes, a little milk to soften up the beef, and let that simmer for a couple hours. fried plantains he didn't eat last night are steam-heating atop the stew. hope he likes it!

                                                                                                                                                                                                                                                                                                                                                                      after my french debauchery last night i took it easy all day (ate the last of the scallopini slices for lunch and that's it, and now i'm starving!) out to dinner again tonight - i'm picturing oysters and frites, or maybe a salade lyonnaise but bubbly WILL flow.

                                                                                                                                                                                                                                                                                                                                                                      for the BF's dinner, this morning i made a rub of granulated garlic & onion, brown sugar, smokey paprika, toasted hot chili flakes, a little thyme, & s&p. rubbed that all over a smallish pork shoulder, poured a bottle of beer in the pan, and stuck it in a 225 degree oven this morning at 9:30. BF pulled it out 6 hours later. It's a beautiful lacquered red color, and deliciously smokey (i stole a couple of slices). i'm sure we'll be snacking on it late night tonight.

                                                                                                                                                                                                                                                                                                                                                                      Off to be fabulous, again.... too bad tomorrow's Monday,

                                                                                                                                                                                                                                                                                                                                                                      1. LindaWhit RE: linguafood Jun 10, 2012 07:23 PM

                                                                                                                                                                                                                                                                                                                                                                        Reposting this as it seems to have been missed - started a new thread a bit earlier today.


                                                                                                                                                                                                                                                                                                                                                                        Show Hidden Posts