HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #156 [old]

  • roxlet Jul 19, 2012 03:51 PM

With temperatures here in the NE returning to more pleasant levels, I, for one, am back in front of the stove. For dinner, by my son's request, is one of Marcella's pasta dishes and one of his favorites. Sweet Italian sausage is cut into rounds, sauteed with garlic, tomato is added and allowed to cook for a while, and it is finished with some heavy cream. Not exactly light, but quite delicious. With that we'll have a salad with as many delicious things as I can cram into it!

What's for dinner in your house?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Sounds yummy!
    I just put stuff in the rice cooker: Lundberg brown basmati, small can of coconut milk, lemon grass, ginger, garlic, water.
    Boneless pork chops marinating in a bit of sesame oil, soy sauce, garlic. Will probably throw them on the grill.
    Not sure what veggie yet. Yes, a stir fry would be good, but I might just open a can of carrots (husband prefers canned carrots, go figure).

    6 Replies
    1. re: wyogal

      You know, I have never done that with the rice cooker. I only ever cook rice in it. How does that work? I'm very curious about your method!

      1. re: roxlet

        I just put it all in the rice cooker. I forgot to mention tumeric. Just dump it in, add water to the mark, set it.

        1. re: wyogal

          Easy peasy. I'll definitely have to try this!

          1. re: roxlet

            I also do it with tomato sauce, chicken stock, onion, cumin, and cubes of cilantro (found in the Latin foods section).

      2. re: wyogal

        That rice sounds wonderful. I never thought to cook rice in coconut milk--what a great idea.

        1. re: nomadchowwoman

          ncw: try Jamaican rice and pigeon peas made with coconut milk. It's fantastic.

      3. Leftovers.
        Crispy chicken now becomes reheated chicken tented and baked in the oven in aluminum foil, finished unwrapped under the broiler chicken. All the fennel and sauce from the original recipe will be reserved and warmed in a sauce pan. Deb will mash some potatoes.
        Yanks are on the west coast so NCIS or Burn Notice will be on the plasma. Junior's cheesecake will be on the dessert plate, maybe a small glass of port, too.

        1 Reply
        1. re: steve h.

          Your leftovers sound great.

        2. It was about 90 today, so we had corn cut off the cob and limas mixed (does that qualify as succotash, or does that have other stuff in it?), roasted zucchini w/ crumbled goat cheese and balsamic vin, and spinach & romaine salad. Also, like every night in summer, there were sliced tomatoes.

          1 Reply
          1. re: staughton

            Nice veggies!

          2. Thanks to mamachef's encouragement, I fried up my not quite ripe tomatoes and all I can say is wow! Fried orange tomatoes might be my new favorite food. I battered them in cornmeal seasoned with garlic salt, dried onion, pepper, smoked paprika and a couple pinches of berbere, frying them in butter and oil. Served atop zucchini noodles tossed with nettle pesto and feta, all they needed was a dollop of my ghost pepper hot sauce (basically Middle Eastern Sriracha) to offset the richness.

            1 Reply
            1. re: JungMann

              My neighbor always tells me how he prefers riper tomatoes over green when fried. At any rate, it all sounds good.

            2. Everyone's dinners sound more enticing than mine. I made a quick red curry even though it wasn't exactly what I'm in the mood for. Waiting for DH to get home so I can throw in the shrimp. Rice, lime wedges, and a stir-fry of asparagus and mushrooms will accompany. That's WFD tonight.

              1. Seared pork chop that was then simmered in BBQ sauce until done. Leftover rice pilaf and some corn and peas alongside. (Didn't feel like mucking with the CSA veggies, so frozen veggies were easy.)

                1. They had nice large thick cod filets at the market, so I picked one up & did a spicy Asian number on it. First I combined 2 tablespoons of jarred Asian black bean sauce, 1 tablespoon soy sauce, & 1 tablespoon Chinese chili-garlic sauce in a small bowl. Placed cod in an oiled baking dish & spread sauce thickly over the top, then baked on the center rack of a preheated 350-degree oven for 30 minutes. (Fish was cooked perfectly, but remember that this was thick cod - thinner fish filets would probably be done in 20.) Topped with a garnish of thinly sliced scallions & served with a bagged stirfry sauce/seasoning-free veggie mix that contained julienned carrots, French-cut green beans, asparagus tips, & noodles.

                  The whole thing was quick & delicious.

                  1. Last night I made scallop cakes and corn.
                    Started with a sofrito of find diced multicolored peppers, yellow and green onion.
                    Ground a bag of Patagonian scallops. 2/3 into a flaky texture then the last 1/3 into a mousse/paste like texture. Combined the sofrito, scallops and chopped parsley and formed into cakes and cooled.
                    Coated with panko and pan fried.

                     
                     
                     
                    8 Replies
                    1. re: scubadoo97

                      Oh my. That looks great! Any remoulade to top the scallop cake? Or went with it as-is? (I gotz to remember to try this!)

                      1. re: LindaWhit

                        Would have been nice but just ate them straight up

                      2. re: scubadoo97

                        Lovely--so no egg? The mousse acted as binder? They obviously held together so well.

                        1. re: nomadchowwoman

                          I was coming back to amend my so called recipe.
                          I did use one egg and some panko in the mix to lighten the mix. It would hold well with out it. The scallop mousse is a great binder on its own and can be used in other seafood cakes

                        2. re: scubadoo97

                          scuba, what do you mean by "flaky texture"? do you slice them thin and then mix them up with the mousse/paste?

                          1. re: mariacarmen

                            A quick pulse in the food pro gave it a texture similar to crab. Shredded

                            1. re: scubadoo97

                              ah! thanks!

                          2. re: scubadoo97

                            Great idea Scubadoo, those look great, and I like the corny accompaniment. Shall have to try this...

                          3. It's managed not to rain today and the weather has been great - for April.

                            We've been to the seaside (not difficult for we Brits as none of us live more than 75 miles from the coast). Actually it was more river estuary than seaside but it was pleasant enough - bought fish & chips from a chippy and ate them sat on a bench, gazing generally westwards across the Atlantic.

                            Dinner sees pork chops going under the grill. They slathered on one side with a bought peanutty satat sauce and get a few minutes blast of heat. Turned over, more slathering, more heat.

                            Meanwhile, rice will be cooking. And a salad made of sliced apple, coriander and mint leaves, dressed with lime juice, fish sauce, sprinkle of sugar ot balance.

                            3 Replies
                            1. re: Harters

                              Yum, that sounds good

                              1. re: Harters

                                I was ::::::::waving at ya, Harters!:::::::: as you gazed generally westward. Did you see me? ;-)

                                1. re: Harters

                                  i can picture you and the missus perched on a bench, eating fried cod and chips.... lovely image.

                                2. I planted my garden last night -- tomatoes, carrots and pickling cukes, better late than never (I should just squeak by that first frost date) -- and I had a heck of a time getting the compost smell off my hands to cook dinner. By the time I'd scrubbed under all of my finger nails with deep-cleaning facial soap, I was too tired to make anything but my go to, pizza and salad. Pizza topped with a single breakfast sausage link I found in the freezer (I've been here less than a month and my freezer's already filled with surprises!) some green pepper and a ton of minced garlic. Salad was mixed greens, green pepper, strawberries and crumbly Gorgonzola, with a lemon-orange dressing. I was expecting to have a challenge figuring out how to bake at such an altitude, but so far everything's been turning out the same as it did at sea level, except that my new sourdough starter took a mere 2 days to develop instead of most of a week. I can't wait to get bread making again. I've already got a batch of homemade cream cheese draining in the fridge that should be ready tomorrow or so.

                                  7 Replies
                                  1. re: BananaBirkLarsen

                                    Homemade cream cheese? Do tell

                                    1. re: scubadoo97

                                      It's the easiest thing in the world to make. I used to do it in a crockpot, but had to leave my crockpot behind when I moved. This is the basic procedure:

                                      4 cups half and half
                                      1 cup heavy cream
                                      2 tbsp buttermilk
                                      1/2 tsp salt

                                      Mix creams and buttermilk in a pot or crockpot. Heat over very low heat to a temperature of 90-100F (anywhere between those two numbers works great). Once the mixture has reached this temperature, do everything you can to insulate the pot. When using a crockpot, I wrap towels around the lid, and then turn it on low for about 10 mins every few hours. This time, I just put the lid on my pot and stuck the whole thing in one of those styrofoam coolers you can get at Dollar Tree. The goal is to keep the temperature in the same range for as long as possible, but the cream cheese really isn't all that picky. I've never had a batch fail.

                                      Let the insulated pot sit for around 12 hours, or until the mixture has solidified to about the consistency of yogurt, then pour it into a colander lined with several layers of cheesecloth, set over a catch bowl. Let it drain at room temp for about 15 mins, then fold the cheesecloth over so it covers the cream cheese, wrap the whole thing in plastic wrap and stick it in the fridge.

                                      After about 12 hours (or a day, or whenever you remember to check it), scoop the cheese into another bowl and stir in the salt. Taste and add more if you want, or you can add other mix ins like chives or fruit or smoked salmon or whatever the hell sounds good to you.

                                      Rinse the cheesecloth, or put a new piece in the colander, then scoop the seasoned cheese back in to drain some more. Leave it for another day or so for spreadable cream cheese, or at least 2 days if you plan on making cheesecake (which is amazing with this, by the way). This recipe makes about 2 cups of cream cheese, which is about 4 times as much as comes in one of those little tubs, plus it doesn't have any weird thickeners or preservatives and it tastes way better. Delicate and slightly tangy and delicious.

                                      1. re: BananaBirkLarsen

                                        Fascinating! Do you think if I subbed whole milk for half and half and light cream for heavy I could make my own reduced fat cream cheese? I'm addicted to the stuff and it is pricey.

                                        1. re: Berheenia

                                          I see no reason why you couldn't. The process seems almost identical to yogurt making and people even use skim milk to make yogurt all the time! Besides, I am of the opinion that this recipe is fail proof. The original recipe told me it would only work using raw or non-ultra pasteurized cream, which turned out to be a lie. I've used everything from all organic to those little containers of half and half they sell at dollar stores, always with great results.

                                          But try it and let us know how it turns out. Not only would using milk reduce the fat and calories, but it would cut the cost almost in half as well.

                                        2. re: BananaBirkLarsen

                                          Do you think it will work with kefir or yogurt instead of buttermilk?

                                          1. re: herby

                                            Good question. I imagine it probably would, although it might give it a more sour flavour. I used a thinner, more sour buttermilk this time and the flavour is definitely a bit different than other times I've made it. Sort of brighter and fresher. Which isn't a bad thing.

                                            1. re: herby

                                              I think Herby, you would pretty much get yogurt if you used that as your starter... just about only difference between my yogurt recipe and BBL's cr. cheese is buttermilk and salt....

                                      2. It was supposed to be a crazy busy night, but thanks to the rain, looks like all activities have been cancelled/postponed. I had already thrown some chicken, roasted corn,, black beans and salsa into the crockpot. (not sure what I was creating, it was early, and didn't have much sleep last night) going to cook up some rice and corn tortillas. Smother it all with cilantro and serve with avocados drizzled with lime.

                                        1. Tonight's dinner will be one of my husband's specialties: fried chicken, squash casserole, pole beans, and biscuit. Can't wait for dinnertime!

                                          9 Replies
                                          1. re: roxlet

                                            Oh wow, I haven't had squash casserole since I was in high school.... man I loved that stuff... mind sharing hubby's recipe? Your whole menu sounds delicious!!

                                            1. re: kubasd

                                              Couldn't be easier:

                                              Squash Casserole
                                              About 3 lbs of yellow squash, one medium white onion, 4 oz butter, 2 eggs, 1/2 stack of crushed saltines (o a little less), dash of Worcester Sauce, salt & pepper.
                                              Slice squash, boil or steam until tender, drain well, lightly mash.
                                              Finely chop the onion, add it to the squash. Add, the eggs, butter, saltines, salt and pepper and Worcester Sauce, and mix well. Bake in a 375 degree oven for about 40 minutes.

                                              1. re: roxlet

                                                Crazy! I was just searching around for such a recipe, I should have known just to come here! Do you think I could make this with zucchini?

                                                1. re: tiffeecanoe

                                                  I don't think so. As far as I know, this is always made with yellow squash. I suppose you could try, but I couldn't guarantee results...

                                                  1. re: roxlet

                                                    I tried it and it worked. It was a huge and flavorless zucchini, so I added a bit of cheese too but otherwise followed the recipe. Turned that flavorless sucker into something tasty! Thanks!

                                                    1. re: tiffeecanoe

                                                      good for you! i kinda thought a zuke would work just as well.

                                                2. re: roxlet

                                                  hmm VERY different from what my mom made, but intriguing nonetheless! I know her's had a sour cream base, and I don't' think it had any eggs... I could use your recipe as an alternative, thank you very much!

                                                  1. re: kubasd

                                                    Are you from the South?

                                                    1. re: roxlet

                                                      No, but my mom's parents are (outside Memphis) and that's probably where she got it from. I can't remember if her topping was breadcrumbs.. I think it was.

                                            2. Last night was a white bean salad with grilled chicken thighs, roasted cherry tomatoes and red onions, all tossed together with a black olive/balsamic vinaigrette and served over greens. Tasty, easy and super adaptable to whatever is hanging out in the fridge or freezer. Tonight is still up in the air but I'm considering a big fat ribeye and nothing else!

                                              1. Huckleberry waffles, bacon and fried eggs. Will have one happy hubby!

                                                3 Replies
                                                1. re: AngelaID

                                                  wow - i'm on my way over to share in that happiness!

                                                  1. re: AngelaID

                                                    *VERY* nice breakfast for dinner, Angela!

                                                    1. re: AngelaID

                                                      Breakfast was WFD last night here too.... avo and bacon omelet and an english muffin. Wish there had been a huckleberry waffle too! yum

                                                    2. Yesterday was a fun day finding a dentist to attend to a sore tooth, which is no longer with us. Yanked! Being a seasoned WFD person even on a vacation I was able to resurrect some elderly red glop and white rolls from the freezer and there was salad for the non-patient, me. I rewarded myself for being so understanding by making dinner reservations for tonight at a restaurant across the street from the dentist. I was drooling over the specials posted on the menu board as a we headed to the parking lot. They specialize in lovely pasta and seafood dishes.

                                                      1 Reply
                                                      1. re: Berheenia

                                                        I hope the dinner reservations ended up being as promising as when you read the menu, Berheenia!

                                                      2. Well, I was inspired by a very unstocked fridge and Rachel Allen at 7am on PBS' Create channel this morning. I'll be making a stirfry - her stirfry was probably more exciting, but we'll basically be having beef and broccoli!

                                                        1. i'm thinking coconut shrimp.... i have to make something else though, too, because the Boy will not tolerate shrimp as the entire meal... tho he did like them as an appetizer we had NYE. maybe a small steak for him. and more shrimpies for me! with a thai chili sweet spicy dipping sauce. and some type of slaw on the side... probably more of that luscious 1000 Island slaw, maybe with a dash of sesame oil to fit the theme.

                                                          1. Beer & BBQ ....(.BBQ pork booty sammiches)
                                                            A Few FF Potatoes.......

                                                            1. Took a half day off from work today to get my hair cut and colored. That Cruella de Ville streak in the front and the skunk streak in the back are gonzo! Well, not gonzo, but well hidden. For now.

                                                              Home to feed the cats and make 2 gallons of sangria and pack away the makings of another gallon for travel to a party on the Cape tomorrow evening. First load of laundry in the dryer; second load of laundry in the wash.

                                                              Dinner? It was leftover BBQ'd pork chop, rice pilaf, and peas and corn. And a glass of wine. :-) Helped cleaned out the fridge, and was uber-easy.

                                                              I'm looking forward to that sangria tomorrow night! :-)

                                                              3 Replies
                                                              1. re: LindaWhit

                                                                A glass of wine! You just reminded me that I have half a bottle of wine sitting in the fridge. Thanks!

                                                                1. re: BananaBirkLarsen

                                                                  BBL, it's Friday. Finish that bottle. :-)

                                                                2. re: LindaWhit

                                                                  but i LOVE that Cruella deVille look!

                                                                3. Pizza again, but this time it's an imitation of a middle eastern-ish pizza I used to get sometimes when I lived in Brooklyn. No sauce, just olive oil and a ton of garlic, topped with homemade merguez-ish (whipped up from the last of the ground goat I used to stuff some squash blossoms a while back), a bit of onion and green pepper and a ton of mozzarella. Wish I had artichoke hearts, but I don't so I'll just have to deal. Salad on the side with mixed greens, chilled roasted chunks of sweet potato, blue cheese and lemon-orange dressing.

                                                                  5 Replies
                                                                  1. re: BananaBirkLarsen

                                                                    I used to get Middle Eastern pizza in Boerum Hill, on Atlantic Ave. when I lived there 13 years ago. Great stuff. Actually everything else they sold was as good as the pizza!

                                                                    1. re: BananaBirkLarsen

                                                                      That pizza sounds great! Where can I get an imitation of yours in Brooklyn?

                                                                      1. re: JungMann

                                                                        I would guess that you could find those pizzas in one of the Middle Eastern places along Atlantic Avenue between the Heights and Cobble Hill.

                                                                        1. re: JungMann

                                                                          I can't remember the name of the place, but I think there were 2 of them, at opposite ends of 7th in Park Slope. Being in Park Slope, it was probably overpriced, but the pizza was, indeed, great!

                                                                          1. re: BananaBirkLarsen

                                                                            Zaytoons

                                                                      2. More good but not very exciting food, as is common here with the mercury rises as high as it has been lately. Everything seems to be either a salad or a deconstructed salad of sorts.The man usually gets something like a side of rice, I get smaller jeans. Tonight will be ground turkey Larb with lots of fresh mint from the garden.

                                                                        1. Finally managed to grill the steak that's been marinating for a couple days now; sliced it thin and served it on toasted French rolls spread w/ pimiento cheese, along w/ garlic fries and an oil/vinegar dressed coleslaw with poppy seeds. Bread pudding for dessert.

                                                                          1. Hotel room cooking #1..We are in the Charleston area for my Navy son's A-School graduation (it was today) Instead of taking our new Petty Officer out to dinner, I took advantage of the little kitchenette in our hotel room, and made him one of his favorite family dinners. Slather pork chops with yellow mustard, brown in a skillet, pour a can of cream of mushroom soup over, and cook for 40 minutes (or as long as it takes your sailor to have his long awaited bubble bath). Serve over wide noodles, with brussels sprouts. All this with 2 pans, 2 utensils, a two burner cooktop and a microwave. Salted caramel gelato and homemade granola bars for dessert. Tomorrow he wants either tuna casserole or Johnny Marzetti. The Navy galley doesn't do casseroles. I never had a hotel room with a fully equipped little kitchen, and I love it! Especially to make my son some homecooked meals.

                                                                            4 Replies
                                                                            1. re: jmcarthur8

                                                                              jmc, it's amazing how you can cook on two burners (or do you actually have four whole ones?) anyway dinner sounds grand and I'm glad you get to spend time out with your son, and give him your lovingly-cooked food.

                                                                              1. re: mamachef

                                                                                Mamachef, it's just a two burner cooktop, an 8" skillet and a 3 qt soup pot. And 3 ingredients . That's the way my mom made it when I was a kid. I can't do a fancy meal here without any knives, cookware, herbs or spices, so "semi-homemade" will do.

                                                                                1. re: jmcarthur8

                                                                                  Absolutely, it will. (remember you can ask at the front desk or housekeeping for extra whatever, if you need it.)

                                                                              2. re: jmcarthur8

                                                                                that is so sweet! i'm sure he's enjoying every bite.

                                                                              3. Surf & Turf it was! The boy ended up eating 4 of the 7 coconut shrimps, which came out great. Although I was out of cayenne (or it's been misplaced - probably by me, as the BF found our sea salt shaker in the glassware cabinet) and they could have used a little kick. i was out of panko too, so the shrimps were dredged in flour, corn starch and salt, then crusted with shredded sweetened coconut (every recipe i saw called for sweetened - i would have been ok with a tad less sweetness), spritzed with Pam and then baked in the oven. They were plenty crispy and tender inside - didn't miss the panko at all. Dipping sauce was Thai sweet chili sauce. I marinated a big fat ribeye in miso paste, gochujang, rice wine vinegar, and granulated garlic. made some of that thousand island slaw but added sesame oil and subbed rice wine vinegar. also toasted sesame jasmine rice, and sauteed trumpet mushrooms and garlic. Steak (we split it) came out perfectly pink inside, nicely flavored, though it was a little lean for our taste. still, all in all, a pretty tasty dinner.

                                                                                 
                                                                                 
                                                                                4 Replies
                                                                                1. re: mariacarmen

                                                                                  Looks great!

                                                                                  1. re: mariacarmen

                                                                                    really digging the flavor combinations Maria

                                                                                    1. re: mariacarmen

                                                                                      Nice shrimp!

                                                                                      1. re: mariacarmen

                                                                                        Beautiful, mc. I'm stealing your marinade for the ribeye that's currently defrosting for tonight's dinner. Didn't plan ahead to salt and "age" it, but that marinade looks like it will jazz things up quite nicely.

                                                                                      2. Upcoming at Harters Hall - sirloin steak.

                                                                                        I am relegated to the role of commis chef, in charge of chopping and peeling - and chief table setter. I cannot cook steak (nor, for that matter, can I poach eggs) - of course, I know the theory but I simply cannot apply it. Whereas herself can.

                                                                                        Alongside, saute potatoes, green beans and caulifower (with cheese sauce). Now, had I been in charge, the cauli wouldnt be getting anywhere cheese. Cauliflower cheese is a perfectly acceptable veggie main course, which makes periodic appearances on the Harters' table but I just don't think it works with steak. But herself does. So, that's that then.

                                                                                        Dessert comes from the cookbook of the week - Real Fast Puddings, Nigel Slater, 1993. Strawberry Fool barely needs a recipe, but here goes. For the two of us, 225g strawberries are crushed with a fork. You want some texture here. Then 225g fromage frais is stirred in, along with 100ml creme fraiche. And, erm, that's it.

                                                                                        (Tragic news from Colorado. Hope everyone here is safe and well.)

                                                                                        8 Replies
                                                                                        1. re: Harters

                                                                                          I love that the Mrs. handles the steak grilling. I've never poached an egg, so I've no idea if I'm capable of that.

                                                                                          Dinner sounds very good - perhaps you can request just a light drizzle of the cheese sauce on your cauliflower?

                                                                                          1. re: Harters

                                                                                            I love fromage frais. We can finally get it here at Polish shops now.

                                                                                            Thanks for the well-wishes. We need better support for the Mentally ill here.

                                                                                            1. re: twodales

                                                                                              Never any votes anywhere for mental health issues, 2D.

                                                                                              1. re: Harters

                                                                                                sadly true.

                                                                                                i'm going to have to side with herself, here, Mr. H - cheesy cauliflower sounds divine with a good steak!

                                                                                            2. re: Harters

                                                                                              Love fools, especially goosberry (hard to get here on West coast tho), and Eaton Mess is even better:)

                                                                                              1. re: Harters

                                                                                                Surprisingly the fool was underwhelming.

                                                                                                The strawberries were disappointing (even though, as usual, I'd avoided Elsanta which is the variety of choice of every supermarket and which are generally awful). The two creams overwhelmed them and the whole thing just wasnt sweet enough.

                                                                                                It is a rare occurance that a Slater recipe doesnt work for me.

                                                                                                1. re: Harters

                                                                                                  It did sound a bit cream-heavy to me... equal parts fromage frais to berries plus creme fraiche - unless you had exceptional berries, it would be tough for them to shine through, and I would think sugar would be needed, and perhaps some berry jam to supplement...

                                                                                                  1. re: Harters

                                                                                                    oh bummer. i had high hopes for your meal.

                                                                                                2. Dinner will be something grilled, I believe. No idea, but I suspect burgers, dogs, and chicken will be on that grill. I'm going to a party in Falmouth this evening with friends. The hosts are manning the grill; the guests are providing libations and various sweets. I've made 2 gallons of Dali's sangria and have the makings of another gallon. I've seen Pistachio Ghiradelli Chocolate Brownies, Chilled Cantaloupe Soup, and Super-Double Chocolate Bars mentioned. So my chocolate fix will be satiated, I'm sure. :-)

                                                                                                  8 Replies
                                                                                                  1. re: LindaWhit

                                                                                                    Have fun Linda. Sounds like a good time

                                                                                                    1. re: LindaWhit

                                                                                                      Have fun at your party - that Sangria sounds super!

                                                                                                      1. re: LindaWhit

                                                                                                        The weather is gorgeous today- hope you are down for the weekend.

                                                                                                        1. re: LindaWhit

                                                                                                          Have a great time, LW! Though I'm not sure you're taking enough sangria ; )

                                                                                                          1. re: nomadchowwoman

                                                                                                            BELIEVE OR NOT???? A whole gallon was left. And I didn't even make the third gallon. Slackers. :-/ It seems many were drinking their vodka or beer-type drinks. :-)

                                                                                                            But it was a wonderful party...great host and hostess, a beautiful yard, fun people, and absolutely GORGEOUS weather! Back to a local hotel around 1 a.m., then explored Falmouth this morning after brunch, and *then* headed to Plymouth with the friend who did the driving. I'm very tired and will sleep well. But lots of smiles and silliness to remember from the party. :-)

                                                                                                            Oh - those pistachio chocolate brownies? In. Cred. I. BLE.

                                                                                                          2. re: LindaWhit

                                                                                                            i am so behind here... sounds like it was a blast, Linda!

                                                                                                            I woulda helped polish off that sangria....

                                                                                                            1. re: mariacarmen

                                                                                                              My understanding when I got home from the Cape that the hostess was doing a pretty good job throughout the afternoon on Sunday. ;-)

                                                                                                              1. re: LindaWhit

                                                                                                                LW, that is a fine clean-up post party drink! :)

                                                                                                          3. We went out for brunch and I had an omelet with cheddar and avocado and bear with me as I try to download it from my newish smart ass phone

                                                                                                             
                                                                                                            4 Replies
                                                                                                            1. re: Berheenia

                                                                                                              Well yippee- I'm afraid to edit. Back to WFD it is cheese burgers on the charcoal grill, potato salad with these teeny red skin potatoes in a mustardy mayo dressing and coleslaw homemade to taste like store bought. Beach food is chicken salad with curry dressing in lettuce leaves from the Farmers Market, pickles and chips (Cape Cod for me, Utz for the mr.), and water. I need to get some fruit in the house....

                                                                                                              1. re: Berheenia

                                                                                                                Lovely photo. My phone must be a dumb ass one--it's never taken a decent photo.

                                                                                                                1. re: Berheenia

                                                                                                                  Very nice! I hope you're still on the Cape enjoying the glorious weather. Going to get hot the next few days....

                                                                                                                  1. re: Berheenia

                                                                                                                    smart ass phone - i love it! mine's still a dumb-ass.

                                                                                                                  2. As much as I enjoyed last night's Middle Easternish pizza, it turns out that homemade goat sausage is unacceptable to the boyfriend's delicate chihuahua stomach. So this morning there is lots of mint tea with ginger and tonight's dinner will be something a little more homey: my first attempt at Santa Fe style green chile stew (which for some reason is fine, in spite of the copious number of chiles that go into it). I'm using a recipe from the Santa Fe School of Cooking website, but using chicken instead of pork, due to the limited contents of my freezer. Should be good. I'm looking forward to it.

                                                                                                                    1. Not alot of inspired cooking last few days. Sister in town with her family visiting their oldest son who is music director at a camp here in SEA. Picked them up at airport yesterday, and we actually ate lunch in the camp cafeteria - blast from the past! Bad pulled pork, soggy tater tots - but a great salad bar! At least the company was great, and got to see Nick lead the kids in songs and crazy skits. Fun.

                                                                                                                      Off to meet them at Din Thai Fun for soup dumpling lunch today which should be great.

                                                                                                                      Home to make my apricot ice cream later today. BBL, I got the great apricots Thursday, and shall report on how the roasted apricot/ buttermilk turns out for me...

                                                                                                                       
                                                                                                                      4 Replies
                                                                                                                      1. re: gingershelley

                                                                                                                        Those apricots look beautiful and enormous! The ones that grow around here are between the size of olives and walnuts, depending on how much the trees were watered (but they taste great). Good luck with the ice cream.

                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                          They are on the large size, but really most about golf-ball sized. That is a vintage raspberry picking basket - a pint, so just a trick of the photo I think making them look big:)

                                                                                                                          Note below; base is made.... churning later today!

                                                                                                                        2. re: gingershelley

                                                                                                                          WOW! They're huge apricots! Enjoy the ice cream!

                                                                                                                          1. re: gingershelley

                                                                                                                            gorgeous color on those!

                                                                                                                          2. Some sesame prawns to start, skewer grilled, and then a new main dish, courtesy of Bacardi1, for spicy cod that sounds absolutely delicious. Cold soba salad with that, with bean sprouts, julienned snow peas, and a ginger/citrus ponzu dressing; cold cucumber salad. Maybe some plain rice; maybe not, and definitely a plate of sliced melon with almond cookies for whomever needs it. Bon apetit, y'all: stay cool, warm, dry, or whatever depending on your location.

                                                                                                                            2 Replies
                                                                                                                            1. re: mamachef

                                                                                                                              That sounds like a wonderful summer meal, mamachef.

                                                                                                                              1. re: mamachef

                                                                                                                                yum - sesame prawns.... now that the boy ate coconut shrimps, maybe i can sneak these by him too....

                                                                                                                              2. After a week of seafood, DH said to me yesterday, "do you think we could have some meat?"

                                                                                                                                So we're turfin' it. Last night: pork cutlets were pounded thin, breaded, and pan fried, then lightly sauced w/lemon-sage-butter. I had made a fresh tomato sauce with some of the last creoles so we had that over some spaghetti for a side and a salad of lettuce, tomato, red onion, cucumber, and avocado.

                                                                                                                                Tonight: the ribeye sitting in the mariacarmen-inspired Asian bath will be be grilled. Two crisper-clearing salads will accompany: beets (roasted) and asparagus (steamed) tossed with toasted sesame seeds in an orange-y vinaigrette; and yet another of avocado, tomato, and onion. And since DH also requested potatoes, we'll finish off those multi-colored marble-sized ones, steamed and rolled in some olive oil,chives, and chopped parsley.

                                                                                                                                I also made ice cream this morning (riffing on a gingershelley riff on a Jeni's recipe mentioned often here)--roasted peach and buttermilk. I had a taste earlier, and it was pretty luscious so I will try like everything to abstain and hope DH eats it all. Tonight, I think I'll take my extra calories in a martini. Cheers all!

                                                                                                                                3 Replies
                                                                                                                                1. re: nomadchowwoman

                                                                                                                                  NMC - all sounds excellent. Glad your ice cream seems to have turned out too. Ended up spending most of the day with my sister's family, so I didn't get my ice cream all the way done yet.

                                                                                                                                  Last evening I made the roasted apricot base - and my apricots were over ripe a day or so, so had gotten a bit too sweet/cottony, so I added a nice juicy nectarine and upped the lemon when I made the fruit roast. So the whole ice cream base is done and in the fridge; will churn in a couple hours here and we shall see. I have about 1/2 again as much fruit as needed for the cream, so I will layer that into the finished ice cream for ripening... apricot ripple!

                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                    oh yum, glad i could be a little inspiring!

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      We loved the steak in that marinade. mc--now I know what to do with all the miso and kohujang that's been loitering in my fridge.

                                                                                                                                  2. Burgers (house-ground chuck) topped with deli sliced, Land o' Lakes white American cheese. Sliced summer tomato, Spanish onion will be available. Corn on the cob will be on the side. There will be beer and wine. Dessert will be a modest slice or two of Junior's cheesecake.

                                                                                                                                    Edited to add: VH1's Top 100 Artists is on the plasma (Yamaha 4100 Sound Bar and a 10-inch subwoofer).
                                                                                                                                    update: the VH1 presentation was pretty weak.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: steve h.

                                                                                                                                      Hard to beat a good burger and fixings sound great

                                                                                                                                      1. re: scubadoo97

                                                                                                                                        Amen, brother. Simple and tasty.

                                                                                                                                    2. Been eating a lot of seafood so tonight was a meat night
                                                                                                                                      Strip steak sliced with a mushroom sauce and roasted fingerling potatoes

                                                                                                                                      1. sesame soba noodles, trader joe's thai shrimp gyoza, and maggi/rice vinegar dipping sauce. not really cooking, but that's about as much as i've had motivation to do in the kitchen lately!

                                                                                                                                        1. Sausages - pork and onion marmalade.

                                                                                                                                          With lentils in some form or another. And some crunchy salad - iceberg lettuce, celery & red pepper.

                                                                                                                                          8 Replies
                                                                                                                                          1. re: Harters

                                                                                                                                            I also had sausages, Cumberlands in fact. To bulk them up, I fried them with some noodles, red peppers, ginger, garlic chives and scallions. Naturally the sausages required a brown sauce, but in keeping with the Asian theme, I departed a bit from HP by making my own sweet and tangy sauce with sambal, sweet soy sauce, oyster sauce and a generous shot of Shaoxing wine.

                                                                                                                                            1. re: JungMann

                                                                                                                                              Cumberlands? Can't get those here in Chicago so far as I know.

                                                                                                                                              1. re: twodales

                                                                                                                                                I am lucky to have an English butcher here who sends me home to a freezerful of Cumberlands, chipolatas, pork pies and black pudding. Of course you have your share of brats, cevapcici, kielbasy, etc., so I wouldn't get too jealous.

                                                                                                                                                1. re: JungMann

                                                                                                                                                  Myers of Keswick?

                                                                                                                                                  1. re: Harters

                                                                                                                                                    That's hysterical that you know about Myers of Keswick! I used to live down the block from the shop, and when they first opened, they made quite a splash in the neighborhood.

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      I'm a big fan of the Kinky Friedman books. He's always going on about pies from Myers.

                                                                                                                                                      And eating roast pork over rice at Big Wongs. So much so that, on our last trip, I simply had to have lunch there.

                                                                                                                                                      1. re: Harters

                                                                                                                                                        I realized I might have a problem when I started buying their pies in bulk so that I could just take one out of the freezer whenever I felt like it. The char siu at Big Wong is great, but nothing comes close to beating pork encased in a lardy pastry.

                                                                                                                                              2. re: JungMann

                                                                                                                                                I like the idea of the asian spin to sausages.

                                                                                                                                                They're such a traditional food here that I never really think of them in any other way than broadly traditional Brit. Note to self: broaden your food horizons, John.

                                                                                                                                            2. Since I just received an order from D'Artagnan, last night I sauteed some chopped onion, sliced mushrooms (oyster, cremini, & shitake), & sliced D'Artagnan's Chicken Mushroom sausage in some extra-virgin olive oil & a splash of dry sherry. Added in some heavy cream & tossed everything with some cooked Rossi-brand Wild Mushroom Linguini. Green salad went along for the ride.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: Bacardi1

                                                                                                                                                That sounds good!

                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                  It sure does!

                                                                                                                                                2. re: Bacardi1

                                                                                                                                                  YUM.

                                                                                                                                                3. I've missed reading all these mouthwatering dinners you are all making! Sadly, it took me a couple of months to get my shit together.

                                                                                                                                                  BUT! I can once again contribute (and please, try to stifle your groans ;).

                                                                                                                                                  Last night I made a slow cooker version of jerk chicken, then pulled it -- recipe courtesy this site -- and served it with a slightly different version of braised collards from the NYT (no pork, only an hour of cooking instead of several hours).

                                                                                                                                                  Once I wake up a bit more, I'm making some pork stock out of some necks I bought then, later, red posole will be WFD tonight.

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: megjp

                                                                                                                                                    I was just thinking, reading this thread this morning, that I missed your contributions. Welcome back!

                                                                                                                                                    1. re: megjp

                                                                                                                                                      Posole, now that's comfort food.

                                                                                                                                                      The other night we had dinner at a restaurant where the night's special was posole with shrimp and scallops. Of course the waiter nor the menu didn't recognize it as posole but described it as a sauce made from guajillo peppers. But when it came out it was a red sauce with hominy that was quite tasty and a more upscale use of this most humble dish.

                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                        I don't eat seafood but I passed along the idea to a friend of mine who's in love with both scallops and posole.

                                                                                                                                                        I'm all about humble dishes -- apparently I CAN eat stews even in 90+ degree heat, for instance -- and this particular batch of stock is still simmering but the pork necks have quite a bit of meat so I'll use that + chicken thighs tonight.

                                                                                                                                                        I've never made green posole, interestingly.

                                                                                                                                                        1. re: megjp

                                                                                                                                                          I live in Florida. Temperature has nothing to do with what I'm cooking or if I use my ovens. Can't be limited to the weather.

                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                            Fair enough!

                                                                                                                                                            I actually am still cooking the nearly-done posole, but I got hungry so I used the rest of this tahini dressing to top a bowl filled with quinoa, roasted red peppers, orange tomatoes, corn, chopped dill, and sweet peas. So WFD tomorrow, now, is posole :)

                                                                                                                                                            1. re: megjp

                                                                                                                                                              I ended up making that posole dish at home

                                                                                                                                                      2. re: megjp

                                                                                                                                                        no groans here, only moans of dee-lite!

                                                                                                                                                      3. Last night was an unglamorous meal using whatever was on hand and trying make a dent in our fridge and pantry, both of which need emptying before we move:

                                                                                                                                                        Ham slice glazed with maple-dijon sauce, doctored-up brown sugar baked beans, and a salad of feta, tomatoes, green pepper, and fresh basil and oregano, tossed with olive oil and a little vinegar.

                                                                                                                                                        The next two month of meals promise to be very random as we continue our quest to reduce the contents of our kitchen.

                                                                                                                                                        1. Yesterday turned into one of those days where I just wasn't going to put any effort into dinner, so I cooked the chicken and made the stock for the green chile stew and then cooked up some all beef franks for an easy dinner of hot dogs and potato chips and wine.

                                                                                                                                                          The chile stew is being moved to tonight. I'm reducing the stock as we speak, so it's good and gelatinous, and I think I might turn this into one of those all day projects where I slow cook something here and add something there and then have to run out to buy tortillas at the last minute.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                            BBL, that is what a Sunday is for in my book; a little slow cooking, so you can smell the increasing yummy-ness as you move around the house, and in and out from the yard:) My favorite kind of Sunday!

                                                                                                                                                            I am going over to my parents for dinner, but will be making chicken stock today, and churning ice cream, so kind of on the same wavelength!

                                                                                                                                                            1. re: gingershelley

                                                                                                                                                              Exactly! This is my favourite kind of Sunday. I'm making my stew and finishing up some work I didn't get done last week and my boyfriend's outside making our new front yard look beautiful (and periodically calling me out to take a look or give him a hand). Add some music and it's perfect.

                                                                                                                                                              How is your ice cream turning out?

                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                Ice cream seems good, after churning, but flavor a bit weak. Hope the apricot 'ripple' and some extra chopped candied ginger I folded in when I packed it in a freezer container a bit ago will do the trick to bring it up to great, like the strawberry was!

                                                                                                                                                                Chicken stock making the house smell great - will make something with that tomorrow, as well as stock the freezer.
                                                                                                                                                                Now I have to interupt my nice homey putzy Sunday and go change for dinner at my parents. Note to self; no out to dinner plans on Sunday evenings! :)

                                                                                                                                                          2. Eggs Benedict for Sunday brunch. All the usual suspects (Hollandaise sauce, Canadian bacon, English muffin, poached eggs) were present or accounted for. Fresh asparagus was on the side. We washed it all down with Piper Sonoma Brut. The British Open was on the plasma. Congratulations to Ernie Els, Champion Golfer of the Year.

                                                                                                                                                            11 Replies
                                                                                                                                                            1. re: steve h.

                                                                                                                                                              Nice way to start the day Steve.

                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                Howdy scubadoo,
                                                                                                                                                                Thanks, it was tasty stuff.

                                                                                                                                                              2. re: steve h.

                                                                                                                                                                man do i love eggs bennie....

                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  My favorite egg dish, ever--but I've hardly ever made a decent hollandaise.

                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                    Howdy ncw,
                                                                                                                                                                    I've seen your work on this board. There is no doubt in my mind that you could nail a perfect hollandaise.

                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                      I'm all about blender hollandaise.

                                                                                                                                                                    2. re: nomadchowwoman

                                                                                                                                                                      NMC, hate to say, but TJ's has a WONDERFUL hollandaise in the refridgerated section that I have been known to buy for eggs bennie's. For me, it has the perfect balance of lemon, egg, salt, butter flavors. Nothing artificial in it either.

                                                                                                                                                                      Personally, I like a benny with sauteed spinach and ham under my poached egg. Now I want one NOW.......

                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        I've always gone by a Julia recipe for Bernaise and Hollandaise and never had a problem with them.

                                                                                                                                                                        I agree with you on the T.J.'s Hollandaise gingershelley. I'm a make it myself kind of gal in general but I have to say, the quality is pretty darn good regarding that product. Sometimes I'll throw some tarragon in as well.

                                                                                                                                                                        1. re: twodales

                                                                                                                                                                          I like to make things myself too 2dales, but last christmas I picked that up when I was having too many cooking tasks at hand for houseguests, and discovered how good it was. Tarragon would be a welcome addition for certain dishes.

                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                          I have a jar in my vacation fridge that I grabbed at TJ's on the way down! Hubby has been eyeing it suspiciously but I think I'll have to pick up the right veggie at the farmstand and break it out tomorrow!

                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                            No TJ's here--but next time I'm in a place with one, I'll have to grab a jar. It certainly could come in handy.

                                                                                                                                                                            In some ways, my failed hollandaise ventures have been a good thing [for my relationship w/the pesky jeans]! One of these days I will try the blender version.

                                                                                                                                                                      2. We bought 10 lbs. of head-on shrimp at Wando's in Mt. Pleasant SC yesterday afternoon. Back home today with a new bag of white stone-ground grits, as well. So I made shrimp and grits for dinner, kind of based on the Hominy Grill recipe from Southern Living:

                                                                                                                                                                        http://www.myrecipes.com/recipe/homin...

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: jmcarthur8

                                                                                                                                                                          Always a yum - shrimp and grits!

                                                                                                                                                                        2. Last night's party fare was grilled cheeseburgers, hot dogs, sausages and oven-based chicken cacciatore. Baked beans, chilled cantaloupe soup (which I forgot to partake of!), and a few other sides. Various sweets - pistachio-chocolate brownies, Italian bakery cookies, and I forget what else. Lots and LOTS of libations, but not enough to do the whole "I'm 21 years old and LOOK at all of this alcohol" method acting type of evening. ;-) Feeling fine this a.m. for brunch and shopping in Falmouth and Plymouth before heading home. LOTS of traffic heading on Cape yesterday, and some heading off Cape today. Oh well, that's what you get in the summer.

                                                                                                                                                                          Tonight's dinner? A chicken breast halved lengthwise, dipped in butter and then dipped in Panko crumbs that was mixed with paprika, garlic powder, ground sumac and dried thyme. They're baking in the convection oven. Sides will be basmati rice and steamed broccoli.

                                                                                                                                                                          Most definitely no wine tonight. :-)

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                            We do a similar chicken thing, LW.

                                                                                                                                                                            Slice lengthways and put in baking dish. Slather with the mustard of choice (for this we usually use the dark Bordeaux mustard which is generically known to Brits as "French mustard" - Dijon is Dijon)). Top that with breadcrumbs to which you can add stuff - crushed nuts or chopped bacon, herbs, whatever. And bake. Breadcrumbs go nicely crunchy while chicken stays moist.

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              <<A chicken breast halved lengthwise, dipped in butter...>>
                                                                                                                                                                              Dipped in butter? I'm liking this.

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Yeah, I was trying to think of what it should be dipped in, and my eye caught the butter dish on the other counter. Easy enough. Melted about 2 Tbsp. of butter in a small ramekin in the nuker and then poured it into a large bowl for the dipping, held it up for dripping, and then into the panko crumb bowl for crumbing.

                                                                                                                                                                                I probably should have used mayo but butter is what I saw, so butter is what I used. :-)

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  I think it's a cool idea. Lord knows I've stuffed a lot of butter between the skin and the breast when I've roasted chickens. My take is that your spur-of-the-moment decision was a natural. Butter and panko? They were made for each other.

                                                                                                                                                                                  Would you do it again?

                                                                                                                                                                            2. Tonight brings well marinated* Barbacoa beef with a relish/salsa of garden tomatoes, cucumbers, jalapenos or serranos and red peppers.

                                                                                                                                                                              *that just means it was supposed to be last night's dinnner but we ate out instead so it's been sitting in the delicious spicy mixture and extra day.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                <*that just means it was supposed to be last night's dinnner but we ate out instead so it's been sitting in the delicious spicy mixture and extra day.>

                                                                                                                                                                                I extra-marinate all the time, hehe.

                                                                                                                                                                              2. Grilled veggies took center stage this evening.
                                                                                                                                                                                Leading cast included sliced red and yellow peppers, zucchini sliced thin and long, red onions. Cast was supported by a baguette-like loaf from my local baker that we slathered on one side with goat cheese. Veggies were grilled on one of those cast iron things that span two burners on the stovetop. The fully-dressed sammiches made their way back to the griddle where they were pressed (both sides) by a nasty device that looks like a 19th Century laundry iron. I keep this device hidden and away from children. Beer for me, house red for Deb. Yanks were swept in Oakland. A double portion of Junior's cheesecake may be in my future.

                                                                                                                                                                                1. 93 degrees here today and my crew wanted spaghetti with meat sauce, so spaghetti I made.

                                                                                                                                                                                  1. I recently had this at a restaurant. It was good enough for me to want to make it at home. Sooo.......

                                                                                                                                                                                    Tonight I made a seafood posole.

                                                                                                                                                                                    Made the posole in a somewhat traditional manner. I cooked about 6 each of ancho and guajillo peppers, which were deseeded and toasted, in a beef and chicken stock with onions and garlic along with some oregano and S & P until the peppers were very soft. Then blended it in the Vitamix until smooth. I had planned to strain it but it was smooth enough that little would be left behind. Homey was added as well as a big handful of cilantro and cooked until the homey was softer and had absorbed the broth.

                                                                                                                                                                                    Shrimp and sea scallops were prepped and flash sauteed to get color but were left very under cooked. They were added to the hot posole just before serving as well as a topping of shredded cabbage, cilantro and red radish.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                      Mmm, that sounds great!

                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                        The posole sounds super. You can never have enough (fresh) seafood.

                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                          That sounds wonderful.

                                                                                                                                                                                        2. I made shahi paneer following the recipe below.

                                                                                                                                                                                          http://www.indianfoodforever.com/vege...

                                                                                                                                                                                          It came out spectacular. Rich, complex, sweet and tangy from the tomatoes, smoky from the black cardamom. It took forever, though.

                                                                                                                                                                                          1. Well, as of this morning, fast pitch softball season is over for my daughter and I can get back to cooking.

                                                                                                                                                                                            Friday, she only had one game and it was at 11 am so i was able to cook. Tri tip seasoned with Penzey's Chicago steak seasoning on the grill over hardwood charcoal and hickory chips. Mashed/smashed potatoes and grilled zucchini on the side.

                                                                                                                                                                                            Last night was tacos - ground beef seasoned with Penzey's bold taco seasoning, store bought shells, and canned refried beans. Her last game of the day started at 5 pm.

                                                                                                                                                                                            Tonight, grilled chicken thighs with BBQ sauce, steamed broccoli, and a home baked baguette.

                                                                                                                                                                                            Big things are ahead for this coming week. The only night I have anything scheduled is Thursday - football equipment handout from 4:30-6:30. It will probably be leftovers that night.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: suburban_mom

                                                                                                                                                                                              Thank God for Penzeys! Have you tried the chili con carne seasoning? My favorite all purpose hamburger canned beans chili seasoning.

                                                                                                                                                                                            2. After the surf & turf earlier this week, I had a couple nights of dinner out - cheapo Mexican with plenty of really good guac and chips and way too many margaritas on the rocks (no salt please), and then snacky cheesy crackery chipsy dipsy nibbly things at a performance of Fiddler on the Roof, al fresco, last night. Beautiful weather for it - we've had 75 degree days lately.

                                                                                                                                                                                              For the oldster i threw together a minced rib-eye steak, fried potato and peas thing with some sauteed onions, and a tomato/onion/cilantro salad on the side. haven't heard a report back yet, as i was home today. will have to call and see how he liked it. he's doing very, very well, still ...

                                                                                                                                                                                              Very productive day today - love being home and in my sunny neighborhood.... did some writing with a friend at a cafe (just like a hipster! it was fun!), came home and cleaned the house (i'm not sure which made me feel better, the cleaning or the writing!). made a nice light lunch of canned fava beans (foul mudammas) with fresh mint, dill, cilantro, parsley, lemon juice, olive oil, oregano, s&p, and feta, on ciabatta slices i rubbed with garlic and toasted, all while The Pig Marinated. Linda Nightshade turned me on to this recipe: http://www.foodandwine.com/recipes/sp... i thinly sliced and pounded pork shoulder, then marinated the slices for about 6 hours. grill-panned them quickly, just til they got nice and brown and crispy. on the side i made a cold vietnamese noodle salad with toasted sesame seeds, sesame oil, rice wine vinegar, hot chili oil, soy sauce, and slivered carrots, jalapenos, cukes, scallions and cilantro. also a persian cuke and shallot salad in a rice wine/sugar vinaigrette. the pork was TO DIE FOR. i think it's the closest i've come to making Daeji Bulgogi at home. good thing we have lots left over that i haven't yet cooked, so we can't finish it all later tonight.

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              10 Replies
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Ful in the morning and bulgogi at night? Sounds like a perfect day of eating! What cut did you use for the daeji bulgogi? I have thought about doing it at home, but I worry it'll come out too tough if I don't buy a special thin cut at the Korean market.

                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                  pork shoulder - sliced thin (as thin as my poor knife skills allowed) and pounded a bit thinner (as you can see from the pics, they're not super thin). if you cook each slice about 2 minutes per side, they come out completely tender.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Bulgogi is Korea's gift to the world. Ina would be proud.

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      indeed. i shared my success with her, on another venue.

                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                  So glad it came out like you hoped MC! I have bookmarked this recipe to try soon - with the same salads along side!

                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                    what i love most about it is the large (comparative to others) amount of fermented beans it uses - a whole cup's worth.

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      I noticed that in the recipe. Kind of like that too:)

                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                    The meat is gorgeous, mc. I'd love to know more about the foul, as I have a can in the pantry: did you just spoon them onto the ciabatta /the other stuff? Or puree them? Any heating involved?

                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                      thanks NCW!

                                                                                                                                                                                                      i just rinsed the beans, then put them in a bowl with all the other ingredients, like a salad - so no heating. i toasted up the cibatta slices, then ate the salad with the bread. i did serve some of the bean salad on the bread so the juices of the vinaigrette would soak into the bread.... here's a pic for the visual (because of course i took a pic!) There's a slice of ciabatta under the salad as well.

                                                                                                                                                                                                       
                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        Oh, yeah, that looks good. TY.

                                                                                                                                                                                                  3. Pizza with feta, salami, spinach, and bell peppers.

                                                                                                                                                                                                    1. 'Tis herself's birthday today. Her sister is hosting the "family event" (I'm told dinner is to be Jamie Oliver's chilli (https://www.jamieoliver.com/forum/vie...

                                                                                                                                                                                                      )

                                                                                                                                                                                                      I may have mentioned that herself has become a demon baker as her new retirement hobby and even a birthday isnt standing in her way. So, she's making her own birthday cake. The recipe comes from our "cooking the books" exercise and is one of our holiday souvenir books - the "Pennsylvania Dutch Cookbook", which we picked up in Lancaster County, PA, a couple of years or so back. So, Lebanon County Peach Cake - I'm told that a cake batter is made (don't ask me the recipe - baking is akin to witchcraft in my mind), halved ripe peaches placed on top; sprinkle of sugar and 30 minutes or so baking.

                                                                                                                                                                                                      The fatal flaw in this is that British supermarkets do not understand the concept of "ripe". They even sell fruit marked as "ripen in fruit bowl" which, of course, they never properly do.

                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        Happy birthday to Mrs. H! And, btw, I frequently make my own birthday cake too. At least you know you're going to like it!

                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          +1! Harters, what Roxlet said. I like to make my own BD cake (or torte, or what have you...). Then I know it will be great!

                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                          Yesterday we had brunch in Ptown and I had a scramble I am going to make at home. It was arugula (lots), portobello mushrooms and smoked cheddar scrambled with eggs. Hubby had Eggs Benedict and he said they were the best of the trip and he is an eggs bennie maven. All the breakfast places around here make there own bread so I had whole grain toast plus red potato home fries. I had plenty of time before high tide at 2:30 to cook so I made ratatouille using some Trader Joe's frozen fire roasted peppers and onions, eggplant and zuke from the farmers market, chopped tomatoes from a box and some Italian Seasoning. We are near the The Atlantic Spice Company so it's easy to buy a small amount of dried spices. The hamburg I bought at Whole Foods in the city and brought frozen in a cooler didn't survive the trip as well as hoped so I made meat sauce with that using more of the tomatoes and spices and another treasure from Trader Joe;s. a plastic container of Mirepois. We cooked out over charcoal last night and we aren't doing that well with it- we're used to gas. The chicken was dry in spite of being brined and liberally basted with oil and barbeque sauce to finish. Meat sauce tonight. Maybe more burgers tomorrow.

                                                                                                                                                                                                          A big OOPS! Didn't mean to babble on in a response to Harters post thought I was replying to the main thread.
                                                                                                                                                                                                          Harters, you are a lucky man to live with such a good baker! Enjoy the birthdayparty!

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            Happy Birthday to Mrs. H! Her Peach Cake sounds wonderful - enjoy!

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Peach cake look lovely (no tasting opportunity yet).

                                                                                                                                                                                                              She's now doing a Devil's Food Cake which I think is another Amish cake, which originally had beetroot in it. Not this version, I'm informed, just chocolate.

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                wish her a peachy birthday from us across the Pond!

                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                              Happy birthday!

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                Happy Birthday to Mrs. H--and would I love a piece of that cake!

                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                  Mrs H thanks everyone for their good wishes. Peach cake was OK, chocolate one was better. IMO, of course - but then I'm the eater, not the baker. So what do I know!

                                                                                                                                                                                                              2. White beans, kale, skillet cornbread...and maybe a sliced tomato.

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: CafeteriaFraiche

                                                                                                                                                                                                                  That sounds very good right now! Welcome to WFD.

                                                                                                                                                                                                                2. I cooked up another item from my recent D'Artagnan order last night - two little semi-boneless "poussins" (little baby chickens - smaller than Cornish game hens), which I did Moroccan style - rubbing & basting them with a paste consisting of butter, cilantro, parsley, scallions, garlic, cumin, sweet & hot paprika, & smoked chili powder before grilling them outside over charcoal. (Got to use my new granite mortar & pestle for the first time!).

                                                                                                                                                                                                                  Served them with Moroccan-style roasted carrots, couscous with multicolored cherry tomatoes, & a big green salad - all but the couscous courtesy of our local farmers market.

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                                                                    Moroccan style couscous is a staple in my house - we make it with chickpeas and nuts and raisins (in addition to everything you put in), so it serves as appetizer and entree all in one.

                                                                                                                                                                                                                    I just bought some truffle-infused pasta at a specialty store and was planning to make that for dinner. Will definitely add olive oil, roasted garlic, and shaved parmesan...trying to figure out whether to also add mushrooms and/or spinach...

                                                                                                                                                                                                                    1. re: yanz

                                                                                                                                                                                                                      The boxed pasta was surprisingly good. For future reference, mushrooms were a worthwhile addition, spinach not so much.

                                                                                                                                                                                                                      Hopefully it'll cool off a bit later this week...I'm really craving pizza.

                                                                                                                                                                                                                      Today, I'm thinking corn on the cob. Not the most complete/nutritious meal, but...

                                                                                                                                                                                                                  2. Tonight, ignoring the insanely hot weather once again, but keeping in mind the calendar, we will be having red beans and rice with andouille sausage.

                                                                                                                                                                                                                    I would love to add a green salad to that, with garden tomato, cucumber, and ranch dressing, but alas.

                                                                                                                                                                                                                    The children ate all of my cucumbers before I was out of the shower this morning, there are no red tomatoes as yet on my vine, and the lettuce somehow didn't make it out of the car and into the house. It was buried in the compost pile. Only a few tears were shed.

                                                                                                                                                                                                                    So, we will probably have broccoli with it. And my darling husband will get to sleep in his home office after a meal of broccoli and beans. Hmm. I may just have him stop on the way home for salad veggies instead. ;)

                                                                                                                                                                                                                    1. The plan for tonight is vegetarian summer rolls stuffed with tofu, quick-pickle carrots and cucumber, shredded scallion, fresh mint and basil, rice vermicelli, and red lettuce leaves. I marinated strips of firm tofu in a sauce of hoisin, rice wine vinegar, chili-garlic sauce, black bean sauce, vegetable oil, and a tamarind-based bottled "pad thai'' sauce. Those will be baked before they're rolled up in the rice paper.

                                                                                                                                                                                                                      Peanut sauce for dunking.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Those sound very refreshing--and really tasty with the tofu.

                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                          Thanks! We really enjoyed them. I swapped basil and mint for cilantro (forgot the others, oops), and didn't bother pickling the veggies. I also skipped the rice vermicelli and used bean sprouts instead. Only one left :)

                                                                                                                                                                                                                      2. George Dickel..........
                                                                                                                                                                                                                        Fried Boudin Balls.........
                                                                                                                                                                                                                        Whatever you would call.....A fried catfish filet on top of a big bed of rice, all smothered in a Shrimp 'Creole' sauce.....
                                                                                                                                                                                                                        French Bread......
                                                                                                                                                                                                                        Nanna Nut bread for D-Zert..........

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: Uncle Bob

                                                                                                                                                                                                                          George Dickel: used to be bottled in my home town, maybe it still is. Tennessee whiskey is intrinsically good regardless of where it's bottled.
                                                                                                                                                                                                                          Nice meal, Bob.

                                                                                                                                                                                                                        2. Last night I finally made the Vietnamese garlic noodles so popular on this board, and we loved them, especially with the accompanying grilled chicken (Vietnamese-style, from Naomi Duguid via May issue of F & W) and my Asian-style slaw. My husband remarked that the three components would make a great salad, and I think he's on to something. (W/the leftover chicken and slaw, he made a banh mi-esque sandwich for lunch that he declared "excellent"; he was quite pleased with himself as he considers that cooking.)

                                                                                                                                                                                                                          I also tried to recreate (NYC's) Fatty Crab's Dark & Stormy, the best I've ever had: I don't know if mine was as good, but it was damned good and I intend to have another one shortly!

                                                                                                                                                                                                                          Tonight, I'll pan fry some local trout (though what we call trout is not the same thing most others think of as trout; I think it's known as "weakfish" in other places), make another batch of the Asian slaw as we still have a ton of cabbage to use up, stir-fry some asparagus, and make a salad with some of the watermelon, arugula, and feta that's in the fridge.

                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                            your dinner and your husband's re-purposing sound wonderful. i forgot about those garlic noodles for a minute! they would have gone wonderfully with my korean pork.

                                                                                                                                                                                                                            and now i want your vietnamese style chicken recipe... i googled it and came up with this: http://www.foodandwine.com/recipes/th... but it's thai, not vietnamese... but it sounds really good too!

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              You're right--that's it, mc--not sure why I thought it was Vietnamese when the "Thai" in the title was staring at me the whole time I was prepping it. It's really good, though.

                                                                                                                                                                                                                            2. re: nomadchowwoman

                                                                                                                                                                                                                              Must search for those noodles!

                                                                                                                                                                                                                              1. re: tiffeecanoe

                                                                                                                                                                                                                                Here's the recipe. tiffeecanoe, which I copied straight from here (or a link herein) awhile ago:

                                                                                                                                                                                                                                Vietnamese Garlic Noodles

                                                                                                                                                                                                                                To mash the garlic, use a garlic press or finely mince and then mash the garlic with the flat side of a knife. Mixing the garlic with water prevents it from cooking and browning too fast. If you like, stir in 2 tablespoons chopped cilantro or flat-leaf parsley before the final seasoning check of salt. To gild the lily, after pulling the noodles from the skillet, sear some peeled large or jumbo prawns and serve them atop the noodles. Garlic noodles with prawns is a very very popular dish on Vietnamese crossover restaurant menus.

                                                                                                                                                                                                                                I like Maggi Seasoning Sauce as it speaks to the blending of western and eastern ingredients that makes Vietnamese food beguiling. Try this recipe out, tinker with it, and share your insights!

                                                                                                                                                                                                                                Serves 4 as a side dish

                                                                                                                                                                                                                                10 ounces fresh or 8 ounces dried linguine pasta

                                                                                                                                                                                                                                1 tablespoon Shaoxing rice wine or dry sherry

                                                                                                                                                                                                                                Scant 1 tablespoon Maggi Seasoning Sauce

                                                                                                                                                                                                                                1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter

                                                                                                                                                                                                                                1 1/2 tablespoons packed mashed fresh garlic mixed with 2 teaspoons water

                                                                                                                                                                                                                                Salt, kosher preferred, to taste

                                                                                                                                                                                                                                1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender (go beyond normal, chewy al dente). Ladle out and reserve 1/2 cup of the slightly thick cooking liquid. Drain the pasta. Drain the pasta but do not flush it with water.

                                                                                                                                                                                                                                2. To the reserved cooking liquid, add the rice wine (or sherry) and Maggi Seasoning Sauce. Set aside near the stove.

                                                                                                                                                                                                                                3. Heat a skillet over medium-high heat and add the 1/4 cup butter. Once it has melted, add the garlic. Cook, stirring frequently for just 1 to 2 minutes, until softened, fragrant and just about to turn color. Add the reserved cooking liquid and stir to combine. When the mixture vigorously boils, raise the heat to high, then add the warm pasta.

                                                                                                                                                                                                                                Cook, stirring with tongs, until the sauce clings to the pasta and there is no liquid visible in the skillet. Remove from the heat, season with salt, and then stir in the remaining 1 tablespoon butter to add a final rich note. Divide the noodles between 4 bowls and serve immediately.

                                                                                                                                                                                                                                Adapted from Viet World Kitchen

                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                  yep, i think that came from here: http://www.vietworldkitchen.com/blog/...

                                                                                                                                                                                                                                  my sister sent me the link. they are SOOO GOOOOD!!!

                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                    This may be wfd tonight, with some leftover chicken breast chopped and tossed in, and some grilled asparagus! Glad to be reminded of this recipe!

                                                                                                                                                                                                                              2. Tonight's dinner will be grilled swordfish and white "putanesca" sauce on some pasta. We will also be having a nice crisp salad.

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                  what constitutes white putanesca, roxlet?

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    Well, it's kind of a made up name, but it was delicious. It had thinly sliced garlic, anchovies, capers, chopped kalamata olives, red pepper flakes all sauteed in olive oil. To make putanesca, just add tomatoes!

                                                                                                                                                                                                                                2. Staying with the Latin theme, tonight I made a tortilla soup. One dish I love to make.

                                                                                                                                                                                                                                  There is no set recipe in my book (as usual). Just depends on what's at hand

                                                                                                                                                                                                                                  For this one I used
                                                                                                                                                                                                                                  2 smallish yellow onions
                                                                                                                                                                                                                                  2 ribs of celery
                                                                                                                                                                                                                                  5 cloves or garlic
                                                                                                                                                                                                                                  A big handful of cilantro stems
                                                                                                                                                                                                                                  about 2 cups of diced tomatoes
                                                                                                                                                                                                                                  1/2 cup of green pepper
                                                                                                                                                                                                                                  1 serrano pepper
                                                                                                                                                                                                                                  2 corn tortillas cut into thin strips
                                                                                                                                                                                                                                  1 tsp oregano
                                                                                                                                                                                                                                  3 cups of chicken stock
                                                                                                                                                                                                                                  2 cups of cooked chicken diced

                                                                                                                                                                                                                                  Sauteed the diced veg and added the stock and tortillas and let it cook down.
                                                                                                                                                                                                                                  Seasoned with salt and pepper as well as a good pinch of dried ground ancho and guajillo peppers

                                                                                                                                                                                                                                  Let it cook down so the tortillas thicken the broth.
                                                                                                                                                                                                                                  Finish with a squeeze of a couple of limes and another handful of cilantro just before serving.

                                                                                                                                                                                                                                  Topping was thin sliced corn tortillas spritzed with cooking spray and seasoned with salt and dried chilies then into the microwave to toast and get crispy.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1. tonight we're ordering in pizza at the oldster's.

                                                                                                                                                                                                                                    For tomorrow - i have another piece of that pork shoulder sitting in some of the bbq chicken rub of last weekend. i think i'll slow cook that tonight. i really want to make that thousand island slaw again, we both just love it.... and we have some corn that needs to be et, too, so maybe some kind of corny/bacony thing....

                                                                                                                                                                                                                                    i may just do tacos with the bbq rubbed pork. and the slaw would actually go just fine with those.... maybe a fresh corn salad, then.

                                                                                                                                                                                                                                    1. I have really been in the mood for zucchini fritters but it is just too darned hot! So I decided to scratch my palate's itch with a deconstructed recipe, turning my fritters into a shaved zucchini salad instead some Thai basil subbed in for the parsley. Can't say the Thai basil did much, but maybe with some shaved fennel tossed in, I can get the anise flavor I'm looking for.

                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        Funny, I made zucchini-artichoke fritters for breakfast this morning and served them with poached eggs. :)

                                                                                                                                                                                                                                        1. re: BabsW

                                                                                                                                                                                                                                          babs, did you use fresh chokes or canned? i'm not ambitious enough to fuss with fresh artichokes for something like this, but i will if you say i have to....

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Are you kidding? I used marinated chokes. lol I'm in fridge, freezer and pantry clean-out mode, so I'm stuck with what I have on hand. :D

                                                                                                                                                                                                                                            1. re: BabsW

                                                                                                                                                                                                                                              awesome. definitely going to copy these.

                                                                                                                                                                                                                                          2. re: BabsW

                                                                                                                                                                                                                                            That sounds incredibly good BabsW. Have to remember this for a weekend breakfast idea...

                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                              Thanks! It was a nice breakfast. :)

                                                                                                                                                                                                                                          3. re: JungMann

                                                                                                                                                                                                                                            Must be zucchini fritters time of the month:) I have a recipe marked to make from the newly arrived "Turkey" cookbook (the country, not the bird).

                                                                                                                                                                                                                                          4. I sliced some heirloom tomatoes and drizzled with olive oil, pomegranate syrup, salt, and pepper. I also made two dishes from Marcella Hazan's Essentials of Classic Italian Cooking -- the Siena-style chicken and the Genoa-style potatoes. Both were tasty and visually appealing.

                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                            1. re: AlkieGourmand

                                                                                                                                                                                                                                              The tomatoes with olive oil and pom syrup sound very good, Alkie!

                                                                                                                                                                                                                                              1. re: AlkieGourmand

                                                                                                                                                                                                                                                oooh pom syrup on tomatoes! will have to try that, as soon as we get some half-way decent tomatoes...

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Uh, I just read this as "porn syrup on tomatoes" and was both repulsed and curious.

                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                    Well, the tomato *IS* known as a "love apple". ;-)

                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                      and titillated, dare i say?

                                                                                                                                                                                                                                                2. I had planned to do some grilled veggies and a chickpea salad for dinner tonight, but I got a last minute invite to go out to dinner with my parents, grandparents, and one of my sisters for my mom's 50th (!!!) birthday, so obviously my plans shifted. We went to Willington Pizza, which is a local Greek-style pizza place. Normally I dislike Greek-style pizza, but I was persuaded to try their award winning red potato pizza which was REALLY good! Cheese, a sour cream sauce, sliced potato, chives, and broccoli... soooo filling, sooo bad for me, but sooooooo GOOD!! Healthy can wait :)

                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                  1. re: kubasd

                                                                                                                                                                                                                                                    Willington Pizza's red potato pizza s one of the best things Iv'e ever eaten. I really miss that place. :)

                                                                                                                                                                                                                                                    1. re: BabsW

                                                                                                                                                                                                                                                      That was the first time I've had it and I was wowed. Where has it been all my life?? I have to say though... they made my grandpa feel like a star. I guess he's been going there for years, but he just had a stroke a couple days ago and EVERYONE working came up and greeted him at some point during the meal. I appreciated it so much.

                                                                                                                                                                                                                                                      1. re: kubasd

                                                                                                                                                                                                                                                        Ah how nice! I've always loved the place, the food and the staff. :) I hope your grandfather is recovering.

                                                                                                                                                                                                                                                  2. 100 here today. Finally we have air again! (New furnace & new a/c-the old furnace was 50+ years, only had one repair from what I've been told.).

                                                                                                                                                                                                                                                    So tonight we had one of my favorite summer meals. Perfectly grilled Flank steak & grilled veggies: zucchs, various peppers (one hot!!! poblano) portobellas. Made a Hawaiian/Teriyaki-ish sauce to drizzle. Sweet corn. Tasted like Summer.

                                                                                                                                                                                                                                                    1. Returning home from vacation the kids wanted lemon chicken and parpadele with garlic, oil and fresh basil....so , the three of them, one of their spouses , two grandchildren, a boyfirend and two other friends that drifted in.....7 pounds of cutlets fried, floating in a lemon butter sauce, three pounds of pasta with garlic, basil, evoo, and a dash of red pepper flakes....a green salad with a simple mustard vinagrette, a couple bottles of Pinot and three loaves of italian bread....I am ready for another vacation!

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                                        Damn, that sounds good! Nice of you to cook for everyone.

                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                          That's a crowds worth of chicken cutlets Phreddy! You deserve another vacation! I'm tired reading those numbers:)

                                                                                                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                                                                                                            Oh gosh... sounds delicious! Lemony butter goodness for sure! Yum!

                                                                                                                                                                                                                                                          2. This one that crops up periodically Chez Harters, and then gets forgotten about for a year or so.

                                                                                                                                                                                                                                                            Chicken pieces (we've breasts) get browned in butter. A glass of white wine goes in, along with whatever fresh herbs you like with chicken, chopped garlic and some chicken stock (it'll be from a cube). This lot simmers for 35 minutes. Then in go some shallots, chunks of carrot and a tin of artichoke hearts. Another 10 minutes or so cooking till the veg have cooked through. The chcicken & veg go into a serving dish while a considerable amount of Dijon mustard (the original recipe talks of a whole jar - but say at least three tablespoons) is stirred into the liquid and brought to the boil to thicken (it may also need a little flour). This is then poured over everything in the serving dish. Et voila.

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                              Sounds very good. I love mustard sauce with chicken, and artichokes are one of my favorite ingredients. I'll have to give this a go.

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                Whoops. Forgot that there's dessert. And not only that, but I'm making it. And it comes from our continuing "cooking the books" exercise, which is "Taste of the Times" , Sophie Grigson, 1997. I was immediately drawn to this recipe that we've never cooked before - tarte de Cambrai. Drawn to it not so much by what it is, but that we know the town of Cambrai quite well. It's a small town of about 35, 000 people in the Nord region of France. Very significant battle here in November 1917 between British and German forces.

                                                                                                                                                                                                                                                                Enough geography, Harters, I hear you say. And enough history as well.Tell us about the food.

                                                                                                                                                                                                                                                                Well, it's a bit like herself's peach cake yesterday. There's a batter made with self raising flour, sugar, milk, eggs. That goes into a baking tin. Slices of pear go on top. A sprinkling of sugar. And 50 minutes or so in the oven.There's cream, creme fraiche or ice cream to go with it.

                                                                                                                                                                                                                                                              2. We walked down to our local, CH-recommended Vietnamese place last night and got a couple of pork banh mi for dinner. It was a beautiful evening and we had our dog with us, so we ate them in the park across the street. Not the best banh mi I've had (I was warned in the original recommendation, but told that if I wanted better, I'd have to go to Albuquerque), but they were totally decent, and the restaurant is in walking distance of my house. Rest of the menu looked pretty good too. Only problem was that I had to share about half of the pork with my dog, as did my boyfriend. Seriously, she's the length of my forearm and she eats more than the both of us combined.

                                                                                                                                                                                                                                                                Tonight, possibly lamb breast, possibly something I'll pick up at the store later.

                                                                                                                                                                                                                                                                Soon, well, my chiles are looking good (!), my mustard has started to sprout (!), I have a tiny oregano plant going (!) and there are two green, marble-sized tomatoes on one of my plants (!), so something with those ingredients in the next few months!

                                                                                                                                                                                                                                                                1. Last night was a homemade pizza on the grill; rough tomato 'sauce' made with chopped fresh hot-house tomato, a squidge of tomato paste, fresh oregano, garlic, basil, some OO & s/p, spread on the crust, topped with diced wine salami, mushrooms, and grilled baby zuchinni. Lot's of parm and mozz on top. Hit the spot.

                                                                                                                                                                                                                                                                  I finally dug into the roasted apricot ice cream; adapted as have NMC & BBL from Jeni's strawberry buttermilk recipe. This stuff is UNREAL in how tasty it is! A little tang from the buttermilk, nice apricot flavor, boosted by the 'swirl' of extra roasted apricot sauce I layered into it, and nice little spice and burn from chopped crystallized ginger. Making this again, and when apricots disappear in a couple weeks, will reprise with peaches. Beats the strawberry in every way... SO good.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    Nom, nom, nom - that ice cream looks GOOD! Thanks for the reminder to add ice cream to my shopping list on the way home tonight. ;-)

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      That ice cream sounds fantastic! How'd you make the roasted apricot sauce?

                                                                                                                                                                                                                                                                      1. re: BabsW

                                                                                                                                                                                                                                                                        All it is is chopped apricots (with skins on), some lemon juice, and sugar. I used 'sugar in the raw', as I thought the caramel-y notes would go well with apricots. I tossed in a nectarine too, as I thought my apricots a bit too soft and perhaps not full-flavored enough.

                                                                                                                                                                                                                                                                        Just baked at 375 for 10 minutes. Jeni calls this 'roasted'...

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          Thank you! That sounds lovely. :9

                                                                                                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                                                                                                        That looks seriously good, gs. I'm now stealing your idea with the ginger and the extra peach swirl and going to make another bath.

                                                                                                                                                                                                                                                                        P. S. Made the salted caramel last night (according to Jeni's recipe) and hid it in a corner of the freezer so DH won't get to it before I make another peach cobbler to go with. But I did a quality control taste and all I can say is OMG.

                                                                                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                                                                                          Love the idea of salted caramel with peach cobbler! Tho I don't think I am going to make that flavor as a local artisenal producer 'Full Tilt' has their original store not much more than a mile from my house, and they are super famous - and rightly so - for salted caramel. When I can buy a perfect version for $5, I will make another flavor they don't - like apricot ginger!:)

                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            I don't blame you. We had a dessert in an Asheville resto last month that paired a peach cake w/salted caramel--and, wow, did we love the combo.

                                                                                                                                                                                                                                                                            (DH discovered the SC ice cream after all, but he was judicious and saved some for tonight's peach cobbler.)

                                                                                                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                                                                                                          that sounds fabulous! inspired mix-ins.

                                                                                                                                                                                                                                                                        3. I'm feeling a bit down today, so comfort food is in order. And despite it being icky-sticky humid and warm (although we *are* supposed to get thunderboomers later this afternoon), I'm craving hamburger stroganoff. Easy-peasy to make and fills that comfort food void. This is one of the first meals I made for myself when I moved out on my own...Hamburger Stroganoff from one of those old General Mills recipe cards from the 1970s (which I've adapted quite a bit).

                                                                                                                                                                                                                                                                          Sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. When it's all browned, add a couple Tbsp. of flour or so to the meat/veggie mix, depending on how much ground beef you're cooking (up to 1/4 cup flour), and continue "browning" a bit. Then add a can of condensed cream of mushroom soup (yeah, I *know*! But I actually only use about a half can now) and some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed, which it always is).

                                                                                                                                                                                                                                                                          Although someone on another thread awhile back suggested using sherry and Worcestershire sauce in place of the red wine, which I think I'm going to try tonight. Or maybe use marsala wine? Depends on what my nose thinks when I open up the bottles to give a sniff-test as to what flavor profile I'm hankering for.

                                                                                                                                                                                                                                                                          Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat. Serve over egg noodles with peas on top and a sprinkle of paprika.

                                                                                                                                                                                                                                                                          14 Replies
                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            hope your yummy dinner comforts, LW.

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Thanks. I'm probably just a bit overtired.

                                                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                                                              Sounds good, LW.

                                                                                                                                                                                                                                                                              I've got a similar recipe somewhere. You can pretty much guarantee that anything calling for a tin of soup is going to be 70s.

                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                We love that hamburger stroganoff here, although my kids have taken to calling it "creamy beef slop." Adorable, right? lol

                                                                                                                                                                                                                                                                                I've been down myself over the past 5 days or so, and have been self- medicating with comforting foods as well. I hope your supper perks you up. :)

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  comfort food is the THING when feeling a bit down. Feel better, n hope the 'ground stroganoff' hit's the spot!

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Go for the whole cup of sour cream, LW--more comforting ; )

                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                      My jeans disagree with you. :-)

                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                        That's funny; mine disagree with me too. Maybe they should form a support group.

                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                          at least yours still live with you.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            I force them to. Because I keep believing that we'll be friends again without circulation cutoff. But I do wonder....

                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                              captive jeans. a novel idea.....

                                                                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                                                                        My secret comfort food too! Even with the can of you know what. I use white wine because that's what I drink but other than that it's the same recipe! Were the thunder boomers grand up there? I took a picture of the sky when it was over. We had to abandon cooking out because the grill was too wet so we cooked cheeseburgers in a fry pan and they were good. Here is the sky pic

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                          We had a quick shower of rain where I work, Berheenia, a few strikes of lightning in the distance, a few rumbles of thunder, and then it was over. :-/

                                                                                                                                                                                                                                                                                          Your picture is GORGEOUS! You should enlarge it and frame it - just beautiful!

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            +1

                                                                                                                                                                                                                                                                                      3. Chicken thighs have been bathing in pureed mango pulp, soy sauce, garlic and ginger (LOTS of each,) since last night and will be grilled. It looks like asparagus needs to be cooked as well. The man said I was mean this morning (and I probably was,) so I'll make rice as a side- I do get a little mouthy when I've kept the carbs low for a while... gotta remember to carb cycle to keep the peace......

                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          LOVE the mix of mango, soy, garlic and ginger.

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Yeah that does sound good

                                                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                                                            sounds delicious! We love chicken thighs and this looks right up our alley.

                                                                                                                                                                                                                                                                                            1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                              Success! He said "this is really good" several times during dinner so this "recipe" is a keeper. The mango was left over from mango bellinis so I guess we'll just have to do that again, too.

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                Mango bellinis are always a good repeat. :-)

                                                                                                                                                                                                                                                                                          3. Deb's on the road so I will indulge myself a bit.
                                                                                                                                                                                                                                                                                            Corned beef is now gently simmering on the stovetop. Soon, the kitchen will smell wonderful. There will be canned potatoes, the little white guys, topped with Icelandic butter and chives from the garden, and canned peas as sides. Beer to wash things down, Junior's cheesecake for dessert. Baseball will be on the plasma.

                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              Can't go wrong with corned beef. Enjoy Steve!.

                                                                                                                                                                                                                                                                                              Now that you've planted that idea,,,,I might have to go to the Jewish deli and get a corned beef on rye tomorrow. Dr. Bronners Black Cherry soda on the side.

                                                                                                                                                                                                                                                                                              As for tonight: Butter chicken, basmati with peas, naan and a nice, tall Pimm's with cucumber and mint. Blackberry pie for afters with home-churned vanilla.

                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                I'm diggin the menu.

                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                  Me too.

                                                                                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                                                                                  Thanks for the kind words. It was a good meal.

                                                                                                                                                                                                                                                                                                3. Husband will be working late tonight so we picked up a take 'n' bake pizza this afternoon from our local grocer and I'll throw together a salad to go with it... looking for dressing inspiration, but will probably go with a garlicky vinaigrette.

                                                                                                                                                                                                                                                                                                  1. Ginger-orange fish with carrot kinpara, and sweet potato discs with orange-butter for dessert.

                                                                                                                                                                                                                                                                                                    Pics at http://30minmeals.wordpress.com/2012/...

                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                    1. re: haiku.

                                                                                                                                                                                                                                                                                                      Looks wonderful! Can't go wrong with orange and ginger for fish.

                                                                                                                                                                                                                                                                                                      1. re: haiku.

                                                                                                                                                                                                                                                                                                        never knew that prep for carrots had a name - Kinpira! good luck in your endeavor!

                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                          Thanks! I already feel a lot better than I did yesterday for having eaten properly last night. Forcing myself to post about it is my way of forcing myself to do it.

                                                                                                                                                                                                                                                                                                          EDIT: I assume it's ok to post links here?

                                                                                                                                                                                                                                                                                                          1. re: haiku.

                                                                                                                                                                                                                                                                                                            No problem with pic links, haiku!

                                                                                                                                                                                                                                                                                                        2. re: haiku.

                                                                                                                                                                                                                                                                                                          That looks so much better than my fish tonight, which also had a ginger-orange(-soy) sauce.

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                            All credit to the fish and camera rather than me :D

                                                                                                                                                                                                                                                                                                        3. Another fridge/pantry clean-out meal: beef with broccoli over instant brown rice. I used up a bottle of Kikoman teriyaki sauce/marinade, a smidge of hot bean sauce, and a steak that was languishing in the freezer. Score!

                                                                                                                                                                                                                                                                                                          As we sat down to eat, DH commented that we should have added one of the 4(!) cans of sliced water chestnuts we have awaiting use. Damnit, forgot those!

                                                                                                                                                                                                                                                                                                          Truth in eating: we split an order of buffalo wings over drinks before heading home for dinner. They were delicious---the right combination of spicy, tangy, and crispy).

                                                                                                                                                                                                                                                                                                          1. oops, delete.

                                                                                                                                                                                                                                                                                                            1. BBQ rubbed pork tacos were so *@!*# good i need to curse! seriously. I rubbed the remaining pork shoulder (about a pound) with the chicken bbq rub, and it sat in the fridge for 24 hrs., then slow cooked it last night in the oven at 300 degrees for 5 hours, under foil, with about 10 cloves of garlic thrown in. the pork came out wonderfully - like the best pulled pork ever. i smashed up the softened garlic cloves, pulled the pork, and then put it in the fridge last night. tonight, i dug out some of the meat from its layer of fat and heated/crisped it up in a pan. then charred some corn tortillas. made the 1000 Island slaw we've been devouring, with red cabbage, thinly sliced carrots and scallions to top the tacos. A fresh corn salad with cilantro, jalapenos and red onion in an oregano & pasilla powder/lemon vinaigrette provided some light contrast.

                                                                                                                                                                                                                                                                                                              The BF made these yummy rice cakes with leftover rice, sauteed garlic, red onions, scallions, parsley, s&p and an egg, which we didn't eat for dinner, but will assuredly be snacking on later tonight.

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              19 Replies
                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Oh goodness, these look ridiculously delicious and sound ridiculously delicious! Yum, yum!

                                                                                                                                                                                                                                                                                                                1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                  thanks!

                                                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  Making me hungry all over again.

                                                                                                                                                                                                                                                                                                                  Has that 1000 Isalnd slaw appeared here some where? I've got a lot of cabbage to use up.

                                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                    yep, but here:

                                                                                                                                                                                                                                                                                                                    Thousand Island Slaw*
                                                                                                                                                                                                                                                                                                                    Serves 4 to 6

                                                                                                                                                                                                                                                                                                                    - 1/2 a medium head of cabbage thinly sliced (or shredded), 6 - 7 cups
                                                                                                                                                                                                                                                                                                                    - 1 medium carrot, julienned (or shredded)
                                                                                                                                                                                                                                                                                                                    - 1/2 a white onion, thinly sliced
                                                                                                                                                                                                                                                                                                                    - 1/4 cup ketchup
                                                                                                                                                                                                                                                                                                                    - 1/4 cup + 1 Tablespoon mayo
                                                                                                                                                                                                                                                                                                                    - 1/4 cup sweet pickle relish
                                                                                                                                                                                                                                                                                                                    - 2 Tablespoons distilled white vinegar
                                                                                                                                                                                                                                                                                                                    - 2 teaspoons sugar
                                                                                                                                                                                                                                                                                                                    - 3/4 to 1 teaspoon kosher salt
                                                                                                                                                                                                                                                                                                                    - 1/2 teaspoon black pepper
                                                                                                                                                                                                                                                                                                                    - 2 Tablespoons neutral oil

                                                                                                                                                                                                                                                                                                                    *Inaplasticcup's recipe.

                                                                                                                                                                                                                                                                                                                    i've changed it up at times with sesame oil for the neutral oil, and rice wine vinegar for the regular white. tonight i added granulated garlic & onion, and left out the oil (by accident). but you can't go wrong. i do use about half the sugar, and the slaw part can be anything, obviously.

                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                      What is in a sweet pickle relish? I'd like to try this and trying to figure out what that may be. It sounds like it may be mustard-based as those are generally sweeter - correct?

                                                                                                                                                                                                                                                                                                                      1. re: haiku.

                                                                                                                                                                                                                                                                                                                        haiku, sweet pickle relish is made by various major brands (Heinz, Claussen, Vlasic) and is usually a combo of finely chopped pickling cukes, onions, red bell peppers, salt, sugar, cider vinegar and mustard seeds. I like to use a bit of a store-bough version in my deviled eggs.

                                                                                                                                                                                                                                                                                                                        Of course, you can Google countless recipes as well. :-)

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                          yes, and if you buy it pre-made (which I do, as i don't really use sweet pickle relish on much of anything else), haiku, make sure you're not buying the kind that has actual mustard mixed into it - that's a spread typically sold for hot dogs - for those who don't want to buy two jars of something they know they will always want to put on their dogs.

                                                                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                        That sounds really good! hubby likes Kraft- go figure. How is Ina these days? She used to post a lot but maybe not on WFD.

                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                          she's good - had a baby girl just 3 weeks ago! she's got her own blog you can follow her on, if you like, though she's not posting a ton now, understandably.... http://ridiculoushungry.blogspot.com/

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            too funny- I read that blog but didn't connect the dots. thanks!

                                                                                                                                                                                                                                                                                                                          2. re: Berheenia

                                                                                                                                                                                                                                                                                                                            i never liked TI dressing until i made this - something about the saltiness and the tang from the vinegar with the sweetness... i know i'm rhapsodizing about TI dressing, but this stuff is just so good!

                                                                                                                                                                                                                                                                                                                          3. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            Yet another great sounding recipe. Emailing it to myself, as I think I'm getting more cabbage in my CSA very soon. :-)

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              TY, mc. Will have to try this one.

                                                                                                                                                                                                                                                                                                                          4. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            Fantastic. That sounds amazing

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              OMG. My stomach just growled. For everything (well, except for the cilantro in the corn salad! LOL)

                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                Well. That just looks amazing.

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                  That looks amazing, MC. It's making me drool.

                                                                                                                                                                                                                                                                                                                                  1. re: BabsW

                                                                                                                                                                                                                                                                                                                                    thanks everyone!

                                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                    Delish! That's a fine looking taco spread!

                                                                                                                                                                                                                                                                                                                                  3. Decided to go with burgers last night. Big, thick, juicy burgers seasoned with smoked paprika and vidalia onions, topped with melted gorgonzola, tomato, pickle and a sautee of mushrooms, more of that onion and more smoked paprika. In a toasted bun with mayo, mustard, ketchup, sriracha. TJ's oven onion rings on the side, and some iced green tea with honey and lemon (I accidently bought green tea bags the other day instead of black for iced tea, but we're really enjoying them -- we've been drinking about 2 pitchers of the stuff a day).

                                                                                                                                                                                                                                                                                                                                    Tonight will be the lamb breast, deboned and marinaded in a lemon, garlic, mustard sauce, served roulade style with a stuffing of gorgonzola, vidalia onion and bread crumbs, and maybe a touch of either apricot chutney or fig butter. Or maybe that will go in the marinade. I dunno. I'll play around with it. Mixed greens on the side, sauteed with a bit of olive oil, garlic and preserved lemon. Halved red potatoes, boiled and served with butter. Probably some apricot ice cream for dessert.

                                                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                      BBL, talk about making someone drool.... damn.

                                                                                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                        BBL, burgers sound great.

                                                                                                                                                                                                                                                                                                                                        Do tell more about that lamb breast; only ways I have made it is to cut a pocket for stuffing and braise, or braise, then finish on the grill for lamb riblets. Never heard of making a roulade out of one. Can you explain more? Sounds super! +1 on the apricot ice cream for afters:)

                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                          I carefully slice around all the bones and pull them out and kind of butterfly the thicker part of the meat at the end, then spread some stuffing on one side and roll it up tight and tie it. It seems to be best slow cooked, with all those layers of tough fat. About half the time if falls apart completely and its more like shredded lamb and stuffing cooked in lamb fat (kind of a rough lamb confit) and half the time it keeps its shape and I can sort of slice it. It usually looks messy, but its always delicious.

                                                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                            Thanks for sharing. Will have to think about trying this - probably in cooler weather!

                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                              Yeah, it does tend to heat up the house a bit, but oh man was it good!

                                                                                                                                                                                                                                                                                                                                      2. There should be an air of celebration to dinner at Harters Hall. When I was in New England and had dinner with Linda and Gretchen, that day I'd heard my publishers were considering my latest book. Well, it came to nothing in the end as it wasnt quite what they were hoping for.

                                                                                                                                                                                                                                                                                                                                        However, on to publisher # 2, who is geared up for the niche market. And, yes, the book's been accepted. And today, I've just finished everything off and it'll be in the post to them tomorrow.

                                                                                                                                                                                                                                                                                                                                        So, if I still drank alcohol, it'd be a night to get the bubbly out. As it is, we had a big pub lunch and are only going to nibble at some quiche (bought) and salad (bought bag). But a pretty good day, all in all.

                                                                                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                                          Congratulations, Harters! A ::::virtual toast:::: is being raised to you!

                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                            Harters!! Big congratulations!!! How very exciting - a published author in our midst!

                                                                                                                                                                                                                                                                                                                                            I'll definitely lift a glass for you tonight, maybe even two...

                                                                                                                                                                                                                                                                                                                                            Bask in the glory, man, bask away!

                                                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                                                              Congrats Harters! An accomplishment indeed! What is your book's topic, if I might be a bit nosy:)?

                                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                I'm guessing he'll combine two loves: military history and food.

                                                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                  Steve gets it more than half right.

                                                                                                                                                                                                                                                                                                                                                  It is military history - the story of the unit Grandad Tom and his brother served with in the Great War and a load of biographical details on the 1000 men who went overseas with them. It'll be my second book.

                                                                                                                                                                                                                                                                                                                                                  You'll have to wait a couple of years for the food book which I'm currently researching. That will definitely link the Great War and food. Oh, and I'd love to hear from anyone who has food stuff in the family archives of their relative who served in the war - I'm toying with a chapter about food experiences of men who were not Brits. Contact me through my email in my profile.

                                                                                                                                                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                                                                                                                                                Congrats! That is wonderful news!

                                                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                                                  Great news!

                                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                                    Congratulations! Always an accomplishment to et published!

                                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                                      Belated congratulations, John!

                                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                                        Congratulations, John. A fine achievement! I drink a glass in your honor.

                                                                                                                                                                                                                                                                                                                                                      2. So last night was a nice home-ground lamb burger with oregano and chives, garlic and onion mixed in. Topped with feta, grilled red onion and a preserved lemon mayo. Very good. Think I will keep that flavor profile. On the side was a tabouleh with tons of chopped mint, parsley, etc. I chopped in some kalamata olives for a little extra tang, and the usual cukes, tomato. Very nice.

                                                                                                                                                                                                                                                                                                                                                        Leftover salad will be what's for lunch today.

                                                                                                                                                                                                                                                                                                                                                        It is warming up nicely here, so thinking dinner will be leftover roast chicken breast with some cold asian noodles and peanut sauce. Kind of a non-cooking meal.

                                                                                                                                                                                                                                                                                                                                                        And the apricot ice cream calls from the freezer for dessert, as it did last night. Very, very good...

                                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                          Just chopped preserved lemon mixed into the mayo or other things too? Sounds night and bright.

                                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                            A little oregano, fresh coarse black pepper, n the preserved lemon - pretty simple, but nice and bright:)

                                                                                                                                                                                                                                                                                                                                                          2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                            I love those toppings for the lamb burger.

                                                                                                                                                                                                                                                                                                                                                          3. Yesterday the market had lovely fresh U.S. farm-raised catfish filets on sale, so I couldn't resist picking up two nice ones. Coated them in Lemon Pepper & baked them; served them with nice buttered farmers market greet beans (tossed with fresh chopped oregano), & farmers market baby red potatoes, smashed & combined with copious amounts of butter & half-&-half.

                                                                                                                                                                                                                                                                                                                                                            I've never considered growing my own potatoes, but after enjoying the ones last night, I may have to rethink that. The butter & half-&-half aside, these were creamy (even with skins left on) & had a really full & delightful potato flavor. Nothing like store-bought.

                                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                                            1. re: Bacardi1

                                                                                                                                                                                                                                                                                                                                                              Bacardi. REally good fresh small potatoes are a revelation! There are many different varieties, but any I try that are from the farmers market or at least are a small potato variety I know to have flavor ( like fingerlings), are far superior to ordinary supermarket ones.

                                                                                                                                                                                                                                                                                                                                                              Welcome to the Parmentier Society!

                                                                                                                                                                                                                                                                                                                                                            2. We've hit the magic mark again, so I started a new thread here:

                                                                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/860310