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What's for dinner #158? [old]

h
Harters Aug 1, 2012 06:26 AM

As some of our contributors bask in the summer heat, others get our woolly jumpers out to keep away the cold.

It should be an interesting thread. So what's for dinner where you are?

  1. w
    wyogal Aug 6, 2012 02:01 PM

    Leftover steak, sliced and quickly heated in cast iron, on brat-type rolls (home made this afternoon), that have slathered with the leftover cheese dip (a bunch of different white cheeses, with ricotta, cream cheese, garlic, onion, old bay, bacon). I am making a broth now, roasted off the two bones from the t-bones, good color, then put them in a sauce pan and am simmering that with some mushroom/smoked turkey broth. Will dip.
    Also, leftover steak fries.
    I'm teaching a group fiddle lesson shortly, so have everything ready, expect will slice and heat the steak right before we eat.
    ...and a pickle makes it a meal.

    1 Reply
    1. re: wyogal
      LindaWhit Aug 6, 2012 03:20 PM

      wyogal, you might want to post this in the new thread - note my post just above yours.

    2. LindaWhit Aug 6, 2012 01:01 PM

      I started a new thread here as we're well over the 300 mark:

      http://chowhound.chow.com/topics/861968

      3 Replies
      1. re: LindaWhit
        LindaWhit Aug 6, 2012 01:30 PM

        OK, what happened? I had created a new thread, and now it's gone?

        1. re: LindaWhit
          Bacardi1 Aug 6, 2012 01:32 PM

          Try again. On a "server" thread, they said that they're updating things & there might be a few glitches for awhile.

          1. re: Bacardi1
            LindaWhit Aug 6, 2012 01:36 PM

            No, a Mod just told me via EMail that someone else started a thread a few minutes before me. So they deleted mine. Actual thread is here:

            http://chowhound.chow.com/topics/861966

      2. h
        Harters Aug 6, 2012 11:07 AM

        Brown gloop chilli from the freezer & wraps.

        1. juliejulez Aug 6, 2012 09:36 AM

          I've been cooking a lot of Chow recipes lately for some reason.

          Last night:
          -Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon: http://www.chow.com/recipes/29784-grille....heese-and-bacon
          (w/ leftover steak for a sandwich on an onion bun today, yum!
          )-Grilled Asparagus with Bacon Vinaigrette
          http://www.thekitchn.com/spring-grilling....-kitchn-172 598
          -Crispy Potatoes in a Foil Pouch
          http://www.wittyinthecity.com/2012/07/crispy-potatoes-in-a-foil-pouch
          These were not good, and not crispy. Won't make again. My search for the ultimate grilled potato method continues.

          Tonight:
          -Asian Marinated Baked Chicken.
          http://www.chow.com/recipes/30350-asian-marinated-baked-chicken/
          -Spicy Stir-Fried Sugar Snap Peas
          http://www.kalynskitchen.com/2011/02/recipe-for-spicy-stir-fried-sugar-snap.html
          -Rice. Exciting.

          Tomorrow:
          Baked Caprese Rigatoni
          http://pinchofyum.com/baked-caprese-r...
          Am going to add in some hot italian sausage, and will roast some asparagus for a side.

          1 Reply
          1. re: juliejulez
            m
            megjp Aug 6, 2012 12:44 PM

            Disappointing that you had poor potatoes in foil! My folks used to make, and I've also done, thinly-sliced regular potatoes, skin-on, with minced garlic, thinly-sliced onions, S&P, and dots of butter, on the grill over moderate heat. They need flipping once or twice, but not as long on the grill either.

            The packets are longer though, and shallower.. think, a sheet of tinfoil folded in half along the long edge and rolled up loosely along that seam. Maybe surface area is key?

          2. jmcarthur8 Aug 6, 2012 08:54 AM

            We did some harvesting in our vegetable garden yesterday (40 pounds of tomatoes!) and had some beautiful eggplants ready to go.
            I sliced them about an inch thick, broiled them for a few minutes on each side with a little olive oil, then layered in a lasagne pan:
            Eggplant
            Ricotta, Parmesan, Penzey's granulated garlic
            Fresh basil and oregano leaves, chopped
            Eggplant
            Fresh sliced tomatoes, salt and pepper
            Baked for about a half hour, topped with:
            Shredded mozzarella, Parmesan, fresh thyme leaves
            Baked for another 10 minutes or so, till the cheese was a little brown.

            It was delicious - the fresh eggplant right off the plant has such a buttery taste and texture. I leave the skins on - I think it enhances the flavor of the dish.

            2 Replies
            1. re: jmcarthur8
              PHREDDY Aug 6, 2012 09:33 AM

              MMMMMMMMMMMMM...that sounds good...veggies not ready here....

              1. re: jmcarthur8
                gingershelley Aug 6, 2012 03:21 PM

                YUM! Sounds like Italian summer on a plate JM, nice fresh casserole!

              2. GretchenS Aug 6, 2012 07:41 AM

                Last night was BLAT salad with farmers market mixed cherry tomatoes, to which I added radishes and wonderful peppery arugula from the organic farm in my father's town. That is what arugula used to taste like before it got watered down in mass production. I do love me that BLAT salad.

                And many thanks to whoever it was that gave me the tip to make a big batch of bacon in the oven and reheat as needed, that has made spontaneous BLTs and BLAT salads a reality. In fact, it has led to quite an increase in bacon consumption, which is a mixed blessing...

                1 Reply
                1. re: GretchenS
                  LindaWhit Aug 6, 2012 10:29 AM

                  Mmmm.....bacon.

                2. Berheenia Aug 6, 2012 07:15 AM

                  Our weekend was bracketed by cheeseburgers again for the late Friday dinner and even later Sunday dinner. Trader Joe's bagged salad Friday, bagged brocolli, cauliflower and carrots with Hollandaise Sunday. The cupboard is bare. We spent the weekend in traffic but got to meet the new grandchild in Brooklyn(!) Thanks to the Southern New England board we always stop for lunch at Reins outside of Hartford on the way down- really good deli for a couple from Boston. And thanks to the Outer Borough Board we picked a terrific pizza place in Greenpoint and took our son out for dinner and brought back a pizza consisting of three varieties for our DIL and her Mom. They needed a rest as they had spent hours getting discharged from the hospital and needed to get settled with the baby. For Sunday lunch my fellow grandmother cooked a fantastic Afghan lunch for us. I'm getting the recipes- the man who isn't crazy about ethnic foods couldn't stop eating!. Our favorite was a large flat vegetable turnover with a filling that reminded us of a potato samosa. The rice and eggplant dishes were also fabulous- they had made a trip earlier in the week to Curry Hill in Manhattan for spices etc. We usually would have been in the kitchen helping with the cooking but took advantage of the situation to have the baby all to ourselves.

                  3 Replies
                  1. re: Berheenia
                    gingershelley Aug 6, 2012 03:20 PM

                    That sounds like a great weekend Berheenia, and I am sure the new grandchild was a joy to hold!

                    Can't wait to have you share some of that afghan recipes with us all when you get them. Sounds exotic in the best way.

                    1. re: Berheenia
                      mariacarmen Aug 6, 2012 10:37 PM

                      wow - fantastic food and a beautiful new grandchild! winner of a weekend!

                      1. re: Berheenia
                        nomadchowwoman Aug 7, 2012 12:18 PM

                        What a wonderful weekend--baby, burgers, and an exotic home-cooked meal!

                      2. w
                        wyogal Aug 6, 2012 07:04 AM

                        We grilled last night, had a couple of t-bones, and lobster tails. Had it with a green salad, roasted new potatoes, toasted ciabatta with cheese dip (a variety of leftover cheese, with ricotta and cream cheese, roasted garlic, onion flakes, crumbled bacon, melted together). Vanilla ice cream for dessert.

                        1. Bacardi1 Aug 6, 2012 04:17 AM

                          Well, I had planned on making my favorite spicy "Chicken Scarpariello" yesterday, but we had a long line of strong thunder-boomers glide through all afternoon & early evening, so I nixed that idea & ended up with a large extra-cheese-&-mushroom pizza from our favorite local joint.

                          1. nomadchowwoman Aug 5, 2012 11:13 PM

                            Yesterday, I made the chicken liver spread from Mozza cookbook (CL, pancetta, capers, shallots, parsley, lots of OO)--so good. We started with that on oil-soaked toasts, topped w/crispy prosciutto. Lots left, so we had it as a starter again tonight. Then we had a grilled pork chop. Although I have never been convinced brining made a huge difference, I went ahead and brined this extremely thick chop in a maple syrup-dijon-juniper berry-thyme-salt-sugar brine and--ding, ding, ding, we finally got it right; the chop was delicious. I also concocted a grilled cabbage slaw (thick slices of red and green, marinated in OO, garlic, salt, and lots of black pepper, grilled and then tossed with more OO, a little red wine vinegar, and lots of blue cheese), which my husband, usually not a cabbage fan, went crazy for. So I'll probably make that again (though I'm not buying cabbage any time soon; these two heads would not go away!).

                            Tonight, one of my faves--linguini and clam sauc,e with a side of arugula salad w/red onion and croutons. To follow, wee portions of the newest ice cream--bourbon, swirled w/roasted peach puree and spiced bourbon pecans. (Uh oh: I've now discovered a way to enjoy bourbon.) I and my thighs pray that DH finishes it off as a midnight snack.

                            4 Replies
                            1. re: nomadchowwoman
                              Berheenia Aug 6, 2012 04:35 AM

                              Would love to hear more about that "brine" although it sounds more like a brine plus a marinade.

                              I've never had to discover a way to enjoy bourbon- it's just in my genes, but my thighs hear ya!

                              1. re: Berheenia
                                nomadchowwoman Aug 7, 2012 12:13 PM

                                Well, it was a riff on a recipe from epicurious, a flovored brine. I went for a half-recipe and omitted the cloves, rosemary, and ginger as I wasn't looking for the brine to do all the flavoring. But we did love the flavor--and juiciness--of the chop.

                                http://www.epicurious.com/recipes/foo...

                              2. re: nomadchowwoman
                                gingershelley Aug 6, 2012 03:17 PM

                                Wow, NMC, all of that sounds SO good. Like the thick brined chop and grilled slaw with blue cheese? Now, THAT could make me eat cabbage more.

                                Bourbon/roasted peach IC sounds awesome too!

                                1. re: nomadchowwoman
                                  ChristinaMason Aug 7, 2012 05:30 AM

                                  Sounds like a great meal. That grilled cabbage salad is clever!

                                2. mariacarmen Aug 5, 2012 08:54 PM

                                  yesterday's bday party dinner turned out splendidly. my pate was a big hit, as was the tortilla de papa (but that always is).... most surprised that almost everyone loved the bagna cauda - but i underestimated my friends! still, though, i made a double batch (that's fileting and de-spining 20 little fishy bodies!) and have quite a bit leftover. i'm assuming it'll keep for awhile. i served it in a fondue pot with raw cauliflower, scallions, radishes, yellow and red peppers, white zucchini, mushrooms, cherry tomatoes, snap peas, and slices of crusty italian bread for dipping.

                                  the "other" birthday girl made a tuna/tomato salad, very refreshing, and sauteed padron peppers. one of our other friends made beautiful platters of Costco charcuterie (she whispered "Costco" to me, but all the meat was delicious!) and melon, and spiced fried chickpeas. someone else made heirloom tomato caprese salad.

                                  another stand-out was a couple who had recently returned from Spain recreated a favorite appetizer they had there. get this: roasted red peppers stuffed with herbed goat cheese, over POTATO CHIPS, and DRIZZLED WITH MELTED CHOCOLATE. really good!!

                                  for libations the host made these amazing St. Germaine, pear liquor cocktails. when we finished those, there was cava, roses, then sangria! head was quite fuzzy today, but it was so worth it! fun time.

                                  birthday weekend continues - dinner out with the BF at our local favorite thai place, and tomorrow with my sister & dad to a frenchy bistro place.
                                  a couple pics of the spread, including the pepper/chips/chocolate extravaganza....

                                   
                                   
                                   
                                   
                                   
                                   
                                  3 Replies
                                  1. re: mariacarmen
                                    nomadchowwoman Aug 5, 2012 10:55 PM

                                    Trying to wrap my head around the peppers and chips and chocolate sauce--but taking your word for it, mc! No trouble whstsoever drooling over the rest.

                                    1. re: mariacarmen
                                      GretchenS Aug 6, 2012 07:37 AM

                                      You really celebrate in style, mc, and so fun to see the pics! Keep enjoying that extended birthday celebration!

                                      1. re: mariacarmen
                                        gingershelley Aug 6, 2012 03:15 PM

                                        Nice spread, MC! That wild choc/pepper/chip aptz sounds like something you would get in one of the more avant pinxto places in Barcelona...

                                        Nice multiple birthday celebrations!. Now that's the way to roll:)!

                                      2. ChristinaMason Aug 5, 2012 08:05 PM

                                        Tonight was a kind of Southern extravaganza with lots of country-style cooking to warm the cockles of my heart. We started with smoky peach margaritas and some dry-roasted peanuts for nibbles, then moved on to heaving platefuls of slow-cooked bbq pork ribs, pole beans braised w/ bacon and onion, doctored Bush's baked beans, cornbread with scallions (for soaking up that pot likker), and jarred Harvard beets. DH's IPA to rinse things down.

                                        I'm planning on some cookies 'n cream ice cream for dessert later, along with a half a bottle of DH's Belgian triple. Good stuff. Glad I went to the gym earlier.

                                        2 Replies
                                        1. re: ChristinaMason
                                          scubadoo97 Aug 5, 2012 08:20 PM

                                          That's good eating

                                          1. re: ChristinaMason
                                            nomadchowwoman Aug 5, 2012 10:52 PM

                                            You had me at the "smoky peach margaritas."

                                          2. letsindulge Aug 5, 2012 08:04 PM

                                            Espresso-rubbed grilled rib-eyes, steamed white corn from Brentwood, CA, and sliced cucumbers with a sprinkling of Fleur de Sel. Ice cold Lagunitas IPA.

                                            1. steve h. Aug 5, 2012 05:18 PM

                                              Burgers are on the menu. The last of the fancy, store bought stuff has been defrosted.
                                              The meat mix (sirloin, short rib and brisket) will be topped by white American cheese and sautéed onions. The delivery mechanism will be a bakery roll (brioche). Connecticut corn on the cob on the side. There will be chips.
                                              Yanks won, Spy Game is on the plasma. Beer for me, wine for Deb.

                                              2 Replies
                                              1. re: steve h.
                                                scubadoo97 Aug 5, 2012 07:03 PM

                                                Steve is this the tasteless stuff you wrote about or a new mix?
                                                Can't remember.

                                                Anyway your burgers sound good

                                                1. re: scubadoo97
                                                  steve h. Aug 6, 2012 04:19 PM

                                                  Old stuff. New grind will be a September project. I'll keep you posted.

                                              2. d
                                                Dirtywextraolives Aug 5, 2012 05:16 PM

                                                Planning two dinners today, it just sort of worked out that way, now that my husband is out getting not one, but two new car batteries, ugh! I worked most of the morning & afternoon on a fresh peach cake. It's an ATK/CI recipe which I usually have luck with, but I'm not the best baker so we'll see. Bought some Tahitian Vanilla gelato to put on it :)

                                                Making hibachi chicken and garlic fried rice & steamed green beans for the kids since they will probably eat before us.

                                                Making both a red & green Thai curry for us with chicken, shiitakes & green beans with some steamed Jasmine rice. And the peach cake for dessert for all.

                                                1. h
                                                  haiku. Aug 5, 2012 03:56 PM

                                                  Tonight, I made what I am calling Mediterranean Muffins, adapting Dorie Greenspan's Cheese & Chive Bread. I've made so many great quickbreads using that recipe as the base...

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

                                                  1. LindaWhit Aug 5, 2012 03:12 PM

                                                    So, remember that file cabinet I put together yesterday? Today, it's filled. Took me longer to sort the filing and get it into the file cabinet than it did to put the damn thing together!

                                                    In addition, I got several boxes of books unloaded into the small bookcase in the 2nd BR and said boxes out of the living room behind the couch. It was a productive weekend.

                                                    Hadn't planned anything for dinner, so I took out a burger patty from the freezer to defrost. It'll go the way of "cheeboigah, cheeboigah!" No bacon this time, but ketchup on the bottom toasted English muffin half, the the boigah with melted cheese, and potato chips on top, then the top toasted English muffin half. I'll have a small salad alongside.

                                                    1. tiffeecanoe Aug 5, 2012 02:50 PM

                                                      Rubbed some chicken breasts w/ Penzey's BBQ 3000 - free sample with last order! Then I'll bread them and fry them to crunchy perfection. I'm craving some fried chicken, this will have to do! Will be served a lovely grits, goat cheese, sweet corn and roasted cherry tomato dish! Hopefully it turns out as deliciously as it sounds.

                                                      5 Replies
                                                      1. re: tiffeecanoe
                                                        nomadchowwoman Aug 5, 2012 10:49 PM

                                                        grits, goat cheese, sweet corn--inspired combo.

                                                        1. re: nomadchowwoman
                                                          tiffeecanoe Aug 6, 2012 07:29 AM

                                                          and it was very delicious and I very much recommend!

                                                          I basically made this - http://www.thekitchn.com/recipe-cream...

                                                        2. re: tiffeecanoe
                                                          GretchenS Aug 6, 2012 07:30 AM

                                                          ... and the verdict is? (Sounds delish.)

                                                          1. re: GretchenS
                                                            tiffeecanoe Aug 6, 2012 07:47 AM

                                                            delicious! I posted the link to the recipe I basically followed above. I used more milk, a bit more goat cheese and corn than the recipe called for. I'll be frying up the leftovers for dinner!

                                                            1. re: tiffeecanoe
                                                              GretchenS Aug 6, 2012 01:27 PM

                                                              yeah, more goat cheese is always good. :) I like the author's suggestion of cooked greens stirred in too, both because I love greens and because I might be able to persuade myself it was healthy that way. I always thought I didn't like grits but my favorite chef (local restaurant) recently proved to me (as he also did with polenta) that I was wrong, I'm just really picky about them. His are beyond wonderful. I can only guess that it involves a truly immoral amount of butter.....

                                                        3. twodales Aug 5, 2012 11:07 AM

                                                          So my spinach and dill tart was a little bland but not awful. A little salt and pepper and a sprinkle of fresh parm perked it up again. I think it need some gruyere goodness. I'd forgotten that part.

                                                          Last night was a quick carbonara. I was sceptical as I have never been a big fan. Believe me, cream is one of the world's finest goodies but I have always found carbonara too fatty for my taste and way overrated. So the way I did it last night was to saute some speck from La Quercia, along with some onion and garlic. I cut baby courgettes/zukes into ribbons and blanched them in the pasta water for about 30 seconds. Setting those aside I cooked the linguine and mixed up an egg, some Crème fraîche and some parmesan. Drained the pasta and dumped it back into the pan, added the egg mix, stirred it up for a minute or so and added the rest of the ingredients. Now I know Crème fraîche has quite a high fat content but for some reason it did not seem as rich as usual. Perhaps it was the speck instead of the bacon?

                                                          Now: What to make tonight? Feeling rather carnivorous at the moment.

                                                          13 Replies
                                                          1. re: twodales
                                                            steve h. Aug 5, 2012 11:49 AM

                                                            ah, the sauce soubise au Gruyere is a key ingredient. We add mushrooms, diced ham and swiss to the filling. From Julia Child's Kitchen is the source of this rich and time consuming dish. She calls it Pantin aux epinards, Simone Beck.
                                                            Those two ladies sure knew how to cook.

                                                            1. re: steve h.
                                                              twodales Aug 5, 2012 01:02 PM

                                                              That they did Steve! I have a tatty old Julia book from the sixties that belonged to my Swedish Grandmother. (She was a wonderful cook too!) That book has never failed me.

                                                              Speaking of quality goods: I have just booked our Season tickets to the Chicago Shakespeare theatre AND (so excited) Melody Gardot in September. Now where will we eat beforehand???????

                                                              1. re: twodales
                                                                steve h. Aug 5, 2012 02:23 PM

                                                                Very cool.

                                                                Shakespeare and I are buds (English major).
                                                                Your Heart is as Black as Night? Well done.

                                                                Operation Dinner Out will be a classy Chicago adventure.

                                                                1. re: steve h.
                                                                  twodales Aug 5, 2012 04:14 PM

                                                                  Dinner tonight will be some boeuf bourguignon from the freezer. Just feeling lazy today.

                                                                  Squealing with delight that you know Melody's music! I just checked and she will be in NYC at a place called The Town Hall just in case you are interested. She works mostly in Europe and is not often here in the States.I have been told she is really great in person. My cousin will be visiting from Sweden the night she is here and it will be his birthday so hopefully he will enjoy her too.

                                                                  Also, don't know if you watch "Suits" on USA but you can search on You Tube "Suits recruits-The Spot" for a nice little bit of Shakespeare.

                                                                  1. re: twodales
                                                                    kubasd Aug 5, 2012 04:20 PM

                                                                    I LOVE the show Suits and I'm a fan of the Shakespeare... that was hilarious!

                                                                    1. re: twodales
                                                                      twodales Aug 8, 2012 10:44 PM

                                                                      Steve h. Just in case you should catch this. I see Melody has just booked at the "Blue Note" too, end of September. On my birthday actually.

                                                                      1. re: twodales
                                                                        steve h. Aug 9, 2012 11:43 AM

                                                                        Got it.
                                                                        Happy Birthday in advance.

                                                                        1. re: steve h.
                                                                          twodales Aug 9, 2012 12:16 PM

                                                                          LOL! Thanks Steve. Does it count if it's six weeks ahead?

                                                                        2. re: twodales
                                                                          linguafood Aug 10, 2012 02:52 AM

                                                                          Saw her in Berlin a few years ago -- very short gig due to her health issues, but what a voice.

                                                                          I do a couple of her songs with my band (Your heart & Worrisome Heart).

                                                                        3. re: twodales
                                                                          steve h. Aug 11, 2012 04:46 PM

                                                                          Town Hall tickets are booked.

                                                                          1. re: steve h.
                                                                            twodales Aug 11, 2012 10:34 PM

                                                                            How about the Blue Note?

                                                                            OR you could come to Chicago. ;-)

                                                                            1. re: twodales
                                                                              steve h. Aug 12, 2012 09:05 AM

                                                                              Chicago is great.
                                                                              I wasn't clear. I actually booked orchestra seats at Town Hall. Sorry for the confusion.

                                                                              Edited to add: pre-concert meal will be at Esca.

                                                                              1. re: steve h.
                                                                                twodales Aug 12, 2012 05:56 PM

                                                                                Sorry my friend, my mistake. It was after 1 a.m., after an evening spent working. Synapses not firing properly. ;-)

                                                                                So glad you'll be going too. We can compare notes.

                                                                                I have not thought seriously about where to eat yet. Maybe I had better get with it here!

                                                                2. gingershelley Aug 5, 2012 09:28 AM

                                                                  I'm brining a chicken early here, to roast beer-can style on the grill hopefully before noon, and the mercury heads to over 90 here.
                                                                  That can cool off, and along with the hummus I will make and baba ganoush, made from the eggplants I roasted last night and left to cool to make said dip today. There will be a greek salad with thechicken and all that will be WFD tonight.
                                                                  Chicken leftovers will be great the next few days of more heat, as will the mezze dips.

                                                                  1. m
                                                                    megjp Aug 5, 2012 08:51 AM

                                                                    Last night I made a maritata of sorts: pesto, fresh & sun-dried tomatoes, bay, and a whole load of veg. Kernel corn, sweet potatoes, bell pepper, green beans, sweet peas, zucchini.. plus a handful of risotto rice to thicken, and half a can of cannelini. With a squeeze of lemon and a few grinds of pepper, lukewarm this was delicious.

                                                                    I also set some shredded cabbage to long-marinate in oil, S&P, sugar, and cider vinegar. How fortuitous that tonight I hope to make some skillet cornbread in a freshly-reseasoned cast iron pan and top it with the rest of the rasher bacon and some redeye gravy. Country beans an apt side, I do declare, and the cabbage a nice zingy addition as well.

                                                                    2 Replies
                                                                    1. re: megjp
                                                                      LindaWhit Aug 5, 2012 09:08 AM

                                                                      Love the veg mixture in the soup!

                                                                      1. re: LindaWhit
                                                                        m
                                                                        megjp Aug 6, 2012 12:39 PM

                                                                        I definitely had to thin with water to re-heat, but still delicious today. :)

                                                                    2. h
                                                                      Harters Aug 5, 2012 04:46 AM

                                                                      Upcoming at Harters Hall...........fish crumble.

                                                                      Crumble toppig is made by whizzing in the processor a mix of breadcrumbs and butter, then briefly whizzing in porridge oats, herbs of some sort (dunno what yet) and Parmesan.

                                                                      Then you make a classic white sauce - butter, flour, milk anmd stir in mustard, parsley, lemon zest, peas, cubed salmon and haddock and lots of pepper. This bubbles along for a bit, thickening and cooking the fish. Some pre-cooked prawns are stirred through.

                                                                      This gets emptied into an heatproof serving dish; topped with the crumble mixture and bunged under the grill for a few minutes to get a bit crispy on top. It'll probably need a coupel of new potatoes with it.

                                                                      2 Replies
                                                                      1. re: Harters
                                                                        gingershelley Aug 5, 2012 09:24 AM

                                                                        That sounds VERY British, Harters! Fishes cooked in white sauce with crumbs:)

                                                                        1. re: Harters
                                                                          h
                                                                          haiku. Aug 5, 2012 03:54 PM

                                                                          You have just inspired a dinner this week. It's been ages since I made this.

                                                                        2. Bacardi1 Aug 5, 2012 03:32 AM

                                                                          Last night I sauteed up a pound of peeled & deveined large shrimp in some extra-virgin olive oil along with some chopped garlic, crushed red pepper flakes, & chopped Italian flat-leaf parsley. Served on a bed of Rossi-brand "Devil's Angel Hair" (as in hot & spicy) pasta. A nice green salad & a good local artisinal baguette rounded things out.

                                                                          1. d
                                                                            Dirtywextraolives Aug 4, 2012 06:43 PM

                                                                            Well, after two weeks on the road, it's nice to be cooking at home again. Did a big shopping trip with lots of ideas, but less energy to follow through. But I'm sure it will come back eventually.

                                                                            Chili dogs with sweet corn on the cob was last nights.
                                                                            Tonight it is pan-roasted Bourbon flank steak, a holdout from the camping trip. I sliced up the last three onions in the pantry, and added the last pack of pee wees, plus fresh mushrooms I cooked off in butter & thyme, with a beef stock packet + 1/4 cup of water on pan and back in the oven for 25 mins, or until potatoes are done. A dish of boxed scalloped potatoes for no. 2 who won't eat potatoes with onions & mushrooms. A spinach salad with baby pear tomatoes & candied pecans with a lemon vinaigrette and some leftover corn reheated with butter. I thought about dessert with some of the gorgeous peaches I have but it will have to wait until tomorrow.

                                                                            6 Replies
                                                                            1. re: Dirtywextraolives
                                                                              gingershelley Aug 5, 2012 09:23 AM

                                                                              DWEO, how did all the camping chow work out?

                                                                              You sure were setting up a storm of Chowworthy meals before you left....

                                                                              1. re: gingershelley
                                                                                d
                                                                                Dirtywextraolives Aug 5, 2012 04:55 PM

                                                                                Thanks for asking, I just uploaded an album on Facebook, so I'll give you the lowdown:

                                                                                First night we did my friend's grilled chicken legs, they were so easy & fantastic. Marinate drumsticks in olive oil, lemon juice, fresh oregano & smashed garlic. They were terrific reheated the next night too.

                                                                                The usual cheeseburgers & dogs with said chicken legs.
                                                                                Sesame ginger marinated boneless pork loin chops with couscous & asparagus.
                                                                                Dry rubbed prime rib eyes, baked potatoes & salad.
                                                                                Made fajitas with leftover steaks and grilled chicken breasts that were marinated in Italian. Corn & beans on the side.
                                                                                Went out to a diner one night since it was a long day on the road. Had a Navajo taco of beef chili on fry bread that was delicious & huge, in Bluff, Utah.
                                                                                And spice rubbed some pork tenderloins and seared them on the grill, then finished them in the little RV oven. Along with some pasta salad, campfire potatoes with herbs & the last of the chicken breasts on the grill. I made a chili jam-lime mayo to drizzle on the pork & chicken, it was delish.
                                                                                And of course ice cream treats, homemade cookies, brownies & s'mores were the desserts each night. It was wonderful.

                                                                                1. re: Dirtywextraolives
                                                                                  LindaWhit Aug 5, 2012 05:03 PM

                                                                                  Sounds like LOTS of great eats!

                                                                                  1. re: Dirtywextraolives
                                                                                    GretchenS Aug 6, 2012 07:29 AM

                                                                                    Wow, DWEO, exceedingly yummy meals anywhere, very impressive indeed on a camping trip!

                                                                                    1. re: Dirtywextraolives
                                                                                      gingershelley Aug 6, 2012 03:07 PM

                                                                                      You can come camping with me anytime! like the way you roll outdoors:)

                                                                                      1. re: gingershelley
                                                                                        d
                                                                                        Dirtywextraolives Aug 8, 2012 08:05 AM

                                                                                        GS, it's the only way I'll roll outside!

                                                                                2. steve h. Aug 4, 2012 05:07 PM

                                                                                  It's hot here in lower Connecticut. Grilled veggies are on the menu.
                                                                                  Red peppers, green peppers, yellow peppers, green squash, onions, and garlic will be grilled up on the stovetop. The toasted French loaf will be smeared with goat cheese and an olive tapenade before the veggies are layered on top. Beer for me, Italian wine for Deb. Yanks lost a 1-0 heartbreaker today so maybe I'll dive into the film library. We'll see.

                                                                                  2 Replies
                                                                                  1. re: steve h.
                                                                                    scubadoo97 Aug 4, 2012 08:26 PM

                                                                                    Nice and light and great combo of flavors and textures

                                                                                    1. re: steve h.
                                                                                      twodales Aug 5, 2012 10:40 AM

                                                                                      Can't ever go wrong with roasted veggies and goat cheese. Winter or Summer.

                                                                                    2. ChristinaMason Aug 4, 2012 04:09 PM

                                                                                      Tonight I made curried okra with some adorably tiny, super-fresh okra I picked up a farm earlier this week. I sauteed a diced onion and a goodly amount of fresh ginger until well browned, added some fenugreek and charnushka, fresh garlic, half a box of halved cherry tomatoes, a heaping Tbsp. of Kashmiri curry paste, and a can of Goya tomato-garlic-cilantro sauce. Then I stirred in the okra and a bit of water and let it simmer until the vegetables were tender.

                                                                                      Served the curry over buttered cous cous (gradually emptying that pantry!) with heaping spoonfuls of cooling cottage cheese on top and a sprinkle of chopped cilantro.

                                                                                      2 Replies
                                                                                      1. re: ChristinaMason
                                                                                        nomadchowwoman Aug 5, 2012 10:43 PM

                                                                                        That okra sounds delish!

                                                                                        1. re: ChristinaMason
                                                                                          JungMann Aug 6, 2012 05:48 AM

                                                                                          Quite a departure from the curried okra I grew up with! Fenugreek and sofrito sound like a delicious combination!

                                                                                        2. roxlet Aug 4, 2012 03:30 PM

                                                                                          I was out today and bought some very nice looking shrimp on sale at Whole Foods, but with my husband and son away at a tournament near Boston, I don't feel particularly motivated to cook. For dinner tonight?

                                                                                          Cheesebourger, cheesebourger, cheesebourger.

                                                                                          2 Replies
                                                                                          1. re: roxlet
                                                                                            LindaWhit Aug 4, 2012 03:52 PM

                                                                                            Yum. Yum. Yum. I picked up the sandwich-sized English muffins today as i expect I'll be boigering tomorrow or Monday. :-)

                                                                                            1. re: LindaWhit
                                                                                              roxlet Aug 4, 2012 07:13 PM

                                                                                              Those are my preferred hamburger buns too, Linda, but in close second are these nice, sturdy buns my husband gets at the Restaurant Depot. It was very good.

                                                                                          2. jmcarthur8 Aug 4, 2012 03:07 PM

                                                                                            More shrimp from Charleston tonight...
                                                                                            I based my shrimp soup on this recipe;

                                                                                            http://fooddoodles.com/2012/02/07/caj...

                                                                                            and changed a few things. I cooked the brown basmati rice in some shrimp stock that I'd made from the previous 2 lbs of shrimp ( we picked up 20 lbs at Wando's in Mt. Pleasant over the last two trips to Charleston).
                                                                                            The soup was a little thick after I added the rice, so I put about a cup and a half of shrimp stock in there, too. And added a couple cups of chopped up kale. For the Cajun Seasoning, I used the recipe here on Chow.
                                                                                            It was very good. I'm interested to see if the flavor changes by tomorrow, as often happens.

                                                                                            2 Replies
                                                                                            1. re: jmcarthur8
                                                                                              steve h. Aug 4, 2012 03:15 PM

                                                                                              wow.

                                                                                              1. re: jmcarthur8
                                                                                                scubadoo97 Aug 4, 2012 08:24 PM

                                                                                                That soup looks absolutely delicious

                                                                                              2. LindaWhit Aug 4, 2012 02:28 PM

                                                                                                It's hot and humid out there, so other than a quick run to the Post Office and CVS, I've remained indoors to keep cool. What's that? You said "keep cool", Linda? So what were you just doing for the last few hours in the 2nd bedroom, sweating up a storm?

                                                                                                HEY! Git yer minds outta the gutters, peeples! :-P Because I am a Procrastinator Extraordinaire, today was the day I *finally* put together the IKEA 3-drawer filing cabinet I bought in March....

                                                                                                ...so I can empty a few boxes that have empty hanging pendaflex and manila folders....
                                                                                                ...so I can do a year's worth of filing that's been sitting on top of the 2nd BR's small bookcase....
                                                                                                ...so I can then move the 2nd BR's small bookcase into its proper place....
                                                                                                ...so I can then carry up a few boxes of paperback books and put them in the bookcase...
                                                                                                ...so I can then get rid of yet a few more boxes that are hiding behind the couch.

                                                                                                Filing cabinet - from opening the box in the garage, carrying the pieces to the 2nd floor (while avoiding stepping on the cats), to putting it together, to sliding it into the 2nd BR closet to be ready to be filled with filing = > 2 hours. And no leftover pieces either. :-)

                                                                                                Filing - T/B/D tonight or tomorrow morning. Right now? I've got a vodka & lemonade on the side table and a cool, wet dishtowel on the back of my neck.

                                                                                                Dinner will be easy - chicken and roasted vegetables with pasta in a garlic-herb sauce. Veggies will be asparagus, carrots, mushrooms and onions (red bell pepper if I have it) tossed with olive oil, salt and pepper and roasted in the convection oven.

                                                                                                Chicken will be cut into small pieces and quickly sauteed. Pasta (farfalle) will be cooked and drained. Into the same pasta pot will go some Presidenté pub cheese (garlic & herb), some 1% milk, extra minced garlic, extra dried herbs (marjoram, summer savory, oregano, and whatever else I grab out of the spice cabinet). Whisk it together until blended and warmed, add the pasta, chicken, and veggies and heat until warm, seasoning with salt and pepper if needed. Serve in a bowl with a sprinkle of Parm-Reg on top. "Side" dishes will be garlic bread and a small lettuce and tomato salad with a cucumber-herb dressing (to use up one or two of the CSA cukes).

                                                                                                So at least I feel like I accomplished something today! I had planned on going down to the Esplanade in Boston to see Rick Springfield in a free concert with a friend, but the heat/humidity warned me I would be cranky if I did so. And the skies are clouding up and I'm hearing rumbles of thunder, so I think I made the right choice.

                                                                                                17 Replies
                                                                                                1. re: LindaWhit
                                                                                                  steve h. Aug 4, 2012 02:31 PM

                                                                                                  So, uh, what's a post office?

                                                                                                  1. re: steve h.
                                                                                                    LindaWhit Aug 4, 2012 02:58 PM

                                                                                                    Hey - some oldsters still go there to buy stamps and mail things, ya know. I only pay my Amex online - otherwise I still write checks. :-P And you gotta go when you get a Certified/RRR card in your mailbox. A developer is looking to build a retirement community near my condo complex, so i guess by law they're required to send out notices when there will be town meetings on various issues about it. This is the 2nd one I've received in about a month.

                                                                                                    1. re: LindaWhit
                                                                                                      steve h. Aug 4, 2012 03:14 PM

                                                                                                      Stamps (forever guys) come from the grocery store, letters are left in the mailbox for pickup the next day. We oldsters have moved on. ;-)

                                                                                                      1. re: steve h.
                                                                                                        LindaWhit Aug 4, 2012 03:42 PM

                                                                                                        But *not* when you have to pick up a certified/RRR letter. :P

                                                                                                        ETA: Steve, I don't have a smart phone. I refuse to get one until my current LG-env gets dropped in the toilet or falls and breaks. And even then, I will try *not* to get a smart phone. I don't want Email on my phone. I want to make phone calls, do a bit of texting, and take photos when I want to. That's it.

                                                                                                        Yes, I'm a luddite. And damned proud of it.

                                                                                                        1. re: LindaWhit
                                                                                                          steve h. Aug 4, 2012 03:59 PM

                                                                                                          Post offices seem a little lost these days. That includes servicing undeliverable certified mail (I'm assuming you're not at home when the mail person tried to deliver the goods).

                                                                                                          Don't get me wrong, I like my local mail person: She's diligent and friendly. We chat when she has a second or two on her rounds. My point is that the post office is going the way of the dinosaur. Important mail can always be delivered after hours to your home or elsewhere (place of business) by alternative means.

                                                                                                          just a thought...

                                                                                                          1. re: steve h.
                                                                                                            LindaWhit Aug 4, 2012 04:09 PM

                                                                                                            I'm in a townhouse complex, so all mail gets delivered to a central mailbox location for 222 townhouses. Unless I showed up when he was putting the mail in the boxes, I wouldn't be able to sign for it anyway.

                                                                                                            1. re: LindaWhit
                                                                                                              steve h. Aug 4, 2012 04:13 PM

                                                                                                              ah, got it.

                                                                                                              1. re: steve h.
                                                                                                                PHREDDY Aug 5, 2012 06:01 AM

                                                                                                                Steve,
                                                                                                                The Post Office is going the way of the buggy whip or the fax machine. Evolution takes a little time.... even fast food restaurants of the 60's are not what they used to be...but then again neither am I!

                                                                                                                1. re: PHREDDY
                                                                                                                  gingershelley Aug 5, 2012 09:16 AM

                                                                                                                  Speaking of the PO, I got the weirdest envelope in my mail yesterday; a large envelope with a cellophane window in it with wording from the PO that 'this package contains mail that appears to be meant for your address, which may have been come into the hands of the post office as having been discarded by another addressee, or dropped off at the post office, please be alert to theft from mailboxes'. Weird. It contained 2 pages (torn) from some longer missive from the utilities dept. about keeping chickens in your backyard, a sprint ad insert that looked like it came from a phone bill, but I get that on-line, and my water bill, minus it's envelope. Too strange!

                                                                                                                  1. re: gingershelley
                                                                                                                    PHREDDY Aug 6, 2012 09:29 AM

                                                                                                                    A machine ate your mail...perhaps that could be a new thread...Mail ...it's what for diner!

                                                                                                            2. re: steve h.
                                                                                                              h
                                                                                                              Harters Aug 5, 2012 04:39 AM

                                                                                                              Similar post office issue here in the UK. No problem with our main post offices (which are comparitively few and far between) but the government is seeking to close a considerable number of "sub post offices". These are small places, usually located in shops selling other goods (where the owner gets paid a salary by the post office but is fre to trade on other goods). We have one in the village and it alwasy seems quite busy - mainly retired folk drawing their pensions in cash, ho also seem to be good customers for the stationery and greetings cards that form the "other business". It'll be a loss when/if it closes. Even more of a problem for folk living in rural areas who may otherwise have to rely on the poor piublic transport to get to the larger community where the "main post office" wouild be located.

                                                                                                              1. re: Harters
                                                                                                                twodales Aug 5, 2012 10:44 AM

                                                                                                                The little village P.O.'s were one of the pleasures of living in the UK. I was surprised how often I would buy cards and such at those places. The village shops were great too. The one in my MIL's village had the BEST Granary Cob. You had to order them ahead of time as they would fly of the shelf.

                                                                                                                1. re: twodales
                                                                                                                  h
                                                                                                                  Harters Aug 5, 2012 11:14 AM

                                                                                                                  You'll often find the village post office is also the village grocery shop. The problem comes when the post office decides to close the branch and the shop owner no longer has that income. usually means the business becomes unviable and the village loses its shop as well as post offcie.

                                                                                                    2. re: LindaWhit
                                                                                                      gingershelley Aug 5, 2012 09:09 AM

                                                                                                      Congrats on no spare parts LW! I find putting together IKEA furniture is a trying experience, mostly following the weird illustrations.

                                                                                                      Sounds like a lot got done over there yesterday.... you deserved the drinks(s), and the easy dinner:)

                                                                                                      1. re: gingershelley
                                                                                                        LindaWhit Aug 5, 2012 02:57 PM

                                                                                                        Yes, the illustrations were a bit strange, but I muddled through. My sister had said they would give me some weird tool for screwing things in, but this had none of that - I had to use a hammer to knock in some faux molly tabs, and a regular Philips head screwdriver.

                                                                                                        And as of now, the file cabinet is being used for its rightful purpose. Filing is done. That took longer sorting everything out than it did putting the damn thing together! LOL

                                                                                                        1. re: LindaWhit
                                                                                                          twodales Aug 5, 2012 03:24 PM

                                                                                                          Paper is my nemesis.

                                                                                                      2. re: LindaWhit
                                                                                                        twodales Aug 5, 2012 10:45 AM

                                                                                                        Totally relating to the knock-on effect here Linda.

                                                                                                      3. BananaBirkLarsen Aug 4, 2012 01:25 PM

                                                                                                        My boyfriend has asked for the classic combination of pizza and beer for dinner tonight, so pizza and beer it is. Pizza will be topped with a simple tomato sauce, chunks of chicken, pineapple, red bell pepper, mozzarella and a drizzle of BBQ sauce. Not sure what the beer will be just yet. There may or may not be a salad.

                                                                                                        2 Replies
                                                                                                        1. re: BananaBirkLarsen
                                                                                                          BananaBirkLarsen Aug 4, 2012 06:38 PM

                                                                                                          I should add that I forgot to mention the significant amount of bacon that will also be on the pizzas, and that I sauteed both the chicken (first tossed in s, p and smoked paprika) and the red pepper in the bacon fat before putting on the pizza.

                                                                                                          1. re: BananaBirkLarsen
                                                                                                            ChristinaMason Aug 4, 2012 06:48 PM

                                                                                                            nice move!

                                                                                                        2. scubadoo97 Aug 4, 2012 12:00 PM

                                                                                                          Having friends over for dinner before heading out to a play.

                                                                                                          On the menu tonight

                                                                                                          Corn and asparagus soup
                                                                                                          Scallop/shrimp burgers over corn and lima bean medley with a roasted poblano, tomatillo sauce
                                                                                                          A salad of shaved fennel, celery, radish and arugula

                                                                                                          2 Replies
                                                                                                          1. re: scubadoo97
                                                                                                            steve h. Aug 4, 2012 12:07 PM

                                                                                                            That's so cool.

                                                                                                            1. re: scubadoo97
                                                                                                              LindaWhit Aug 4, 2012 02:11 PM

                                                                                                              Great meal - light and tasty!

                                                                                                            2. gingershelley Aug 4, 2012 11:53 AM

                                                                                                              I haven't felt much like cooking the last few days, so most of my notes have been posts on others meals. I am sure at least some of you have those 'I don't feel like cooking' spells. I don't get that way often, but it has been things like liverwurst on rye, a cob of corn in the microwave, bowls of fruit, honey and greek yogurt....

                                                                                                              Today, tho, it has finally really heated up around here - record into the '90's by tomorrow. This morning, after listening to 'Wait, wait, don't tell me" as per usual while cleaning the kitchen - I got the bug again! Whew! Was starting to wonder what was wrong with me.

                                                                                                              Since it will be HOT, I am doing some more beef ribs with the thai sweet/hot rub, to be grilled rare, and brushed with the rice vinegar/fish sauce/cilantro splash. That goes on corn as well.
                                                                                                              I am also making a green papaya salad, since I can get that pre-shredded green papaya at Hung Long market. All great food in HOT weather.

                                                                                                              I know, we are wimps up here. Can't imagine if it went over 100, but then, no one here has A/C. I may bust out a box fan for tonight, and put a damp towel over it. That's NW air conditioning:)!

                                                                                                              If I can get some more great nectarines, I am making David Leibovitz nectarine sorbet as well.

                                                                                                              9 Replies
                                                                                                              1. re: gingershelley
                                                                                                                kubasd Aug 4, 2012 12:34 PM

                                                                                                                Oh wow, your meal sounds fantastic!!! I approve, wholeheartedly!! particularly the green papaya salad, yum!

                                                                                                                1. re: gingershelley
                                                                                                                  PHREDDY Aug 5, 2012 05:23 AM

                                                                                                                  GS....been in the same funk for cooking, but after a lot of company in the month of June and July, and it has been so damn hot here, I just need a break...this morning I was planning for the week, and just couldnot find the creative juice in the cupboard...so I will basically stick to basic warm weather meals that will include a lot of barbecued protiens and summer veggies....I like your" "splash for the meal....sounds real simple...

                                                                                                                  OH....and by the way, what else do they sell at HUNG LONG?

                                                                                                                  1. re: PHREDDY
                                                                                                                    gingershelley Aug 5, 2012 09:04 AM

                                                                                                                    PHREDDY - you know, your the FIRST person to finally pick up on how funny the name of my asian grocery store is. I must have put their name in several posts by now waiting for someone to get the funny. I can't help it, I snicker whenever I go there. I seriously sound like Bevis n Butthead when I say 'hu hu, Hung Long, hehe"....!

                                                                                                                    It really is a well stocked, new Asian grocery store , more thai and vietnamese items, but a fair amount of chinese and korean as well. They have a fresh fish counter, a deli counter with roast ducks, steamed buns, etc. And great Bahn Mi rolls in stock.

                                                                                                                    Glad to know I am not the only one who doesn't always get the creative bug, or - more like, I can think of 20 things that sounds good, but don't feel like the effort of making them.

                                                                                                                    Those thai beef ribs, grilled corn and the 'splash' have been around for about 10 years here. You just can't stop eating with the sweet/tart/tang of the splash:)

                                                                                                                    The green papaya salad hit the spot. I skip green beans and put in pickled carrots and daikon, which they handily have in a big tub right next to the shredded green papaya. Hit the spot on a HOT day. Leftovers will be WFL today, as it will be even hotter still....

                                                                                                                    1. re: gingershelley
                                                                                                                      PHREDDY Aug 5, 2012 09:16 AM

                                                                                                                      GINGE...spoke to my cousin and he said that there are two times of the year when Seattleans go crazy....an inch of snow and 90 degree weather....to furthur your description of your Asian market......"It is really well stocked"....did you really mean "well hung"!!! (LOL)I assume the market is in West Seattle....I will have to visit.....

                                                                                                                      1. re: PHREDDY
                                                                                                                        gingershelley Aug 5, 2012 02:04 PM

                                                                                                                        It's true, Phreddy, people here get just a bit weird when the mercury climbs much above 85, since, well - it almost never does! Oh, and it's true about the snow too. Sigh.

                                                                                                                        I LOVE the heat, doesn't bother me a bit. That's what the nice covered patio is for!

                                                                                                                        Yes, my market is 'well-hung' fo sho! :) And in the poorer land-locked south end of West Seattle - which I am in as well, tho Hung long is in White Center proper, I am fortunate to live in the slightly more seemly Top Hat neighborhood, where I found an awesome mid-century rambler 10 years ago while searching for an affordable house in the over-inflated prices of those days:). I do all my great ethnic shopping and eating in White Center which as we say around here; is 'not so white, not so centered'.... I love the other neighborhoods of West Seattle - heading to the beach in a bit, actually - but like living here in the more southern end for it's colorful diversity and great ethnic eating options! Come visit anytime and I will take you on a CH tour!

                                                                                                                        1. re: gingershelley
                                                                                                                          PHREDDY Aug 6, 2012 09:28 AM

                                                                                                                          Have been to West Sea several times, and love the ambiance of the area....but will defnitely take you up on it during my next visit...

                                                                                                                          1. re: PHREDDY
                                                                                                                            gingershelley Aug 6, 2012 03:04 PM

                                                                                                                            Look forward to it!

                                                                                                                  2. re: gingershelley
                                                                                                                    nomadchowwoman Aug 5, 2012 10:35 PM

                                                                                                                    Sounds like you got your cooking mojo back, gs!

                                                                                                                    1. re: nomadchowwoman
                                                                                                                      gingershelley Aug 6, 2012 03:05 PM

                                                                                                                      I have, thanks to you all for inspiration and encouragement thru your awesome WFD's posts!

                                                                                                                  3. w
                                                                                                                    wyogal Aug 4, 2012 11:48 AM

                                                                                                                    Soooooooooooooo excited! My husband has been in the mountains for 8 days, thought he was coming home tomorrow. He just called and will be home tonight! He want beef.... so either a steakhouse, or maybe 5 Guys burgers, new one in town, have never been. Unless he has a burger for lunch in Pinedale. I don't care what we eat! It was so good to hear his voice!

                                                                                                                    9 Replies
                                                                                                                    1. re: wyogal
                                                                                                                      LindaWhit Aug 4, 2012 11:52 AM

                                                                                                                      :-) Enjoy having your husband home again!

                                                                                                                      1. re: LindaWhit
                                                                                                                        w
                                                                                                                        wyogal Aug 4, 2012 12:00 PM

                                                                                                                        Thanks! We've been married 31 years and he's my best friend.

                                                                                                                        1. re: wyogal
                                                                                                                          kubasd Aug 4, 2012 12:34 PM

                                                                                                                          *LOVE*

                                                                                                                          1. re: wyogal
                                                                                                                            LindaWhit Aug 4, 2012 02:10 PM

                                                                                                                            You are very, very lucky to have found someone with whom you can spend your life, wyogal. :-)

                                                                                                                            1. re: LindaWhit
                                                                                                                              w
                                                                                                                              wyogal Aug 5, 2012 06:56 AM

                                                                                                                              Thanks, yes. And it was love at first sight, for me, anyway! We stayed in last night and ordered pizza! He and his bro stopped at the brewery/pub in Pinedale for lunch, and he brought home a 12-pack of their blonde ale. Went well with the Dominoes Honolulu Hawaiian with extra cheese, and a sausage/green pepper!
                                                                                                                              Yep, married 31 years, and like my husband says, "We've had 25 good years!" ha! Seriously, there have been ups and downs, but we learned that we always love each other. Like, well that's another thing! hahahahahahahaha!

                                                                                                                            2. re: wyogal
                                                                                                                              mariacarmen Aug 5, 2012 08:27 PM

                                                                                                                              i love this!! i hope you guys had a wonderful reunion!

                                                                                                                              1. re: mariacarmen
                                                                                                                                w
                                                                                                                                wyogal Aug 6, 2012 07:00 AM

                                                                                                                                It was fab!

                                                                                                                          2. re: wyogal
                                                                                                                            GretchenS Aug 4, 2012 02:29 PM

                                                                                                                            That's so sweet!!!! Enjoy your beef dinner together, whatever it turns out to be!

                                                                                                                            1. re: wyogal
                                                                                                                              d
                                                                                                                              Dirtywextraolives Aug 4, 2012 06:50 PM

                                                                                                                              =))

                                                                                                                            2. tiffeecanoe Aug 4, 2012 11:07 AM

                                                                                                                              Last night I was exhausted - long day with the little one. I had some beef marinading for broccoli beef, but I just wasn't feeling it so we drove down the road to Culvers for dinner. I very much enjoy their mushroom swiss burger!

                                                                                                                              I made the broccoli beef for lunch today and tonight, I'm pretty sure I'll be making brats and sauerkraut with some boiled potatoes... so I can mash it all together like the good little Dutch girl that I am ;)

                                                                                                                              1. w
                                                                                                                                wyogal Aug 4, 2012 10:09 AM

                                                                                                                                I'm using up some leftovers, corn from last weeks market. I am making a corn chowder. I microwaved the corn, cleaned it, got the kernal off the cob. They are boiling in water now, with strain the water and add potatoes. Meanwhile, I'll saute some salt pork, add some diced onion, tomatillos, roasted green chilies, and jalapeno (seeded, deveined), corn, and will add that to the potatoes. Instead of cream, I'm using 2% evaporated milk. Will fry up some corn tortillas and make some salsa, this time with the whole jalapeno, to serve on the side.

                                                                                                                                1. linguafood Aug 4, 2012 08:10 AM

                                                                                                                                  It's a beautiful sunny day in Berlin (and our penultimate at that... WAAAHHH!), my mom's in town & we went out for dinner yesterday and will do that again tomorrow.

                                                                                                                                  So I decided to make a Caesar salad for tonight & probably some quick-seared something with it -- still gotta head to the supermarket and see what's feasible.

                                                                                                                                  Maybe a couple of cocktails at a nearby watering hole after. For dessert.

                                                                                                                                  1. Bacardi1 Aug 4, 2012 06:39 AM

                                                                                                                                    Last night I made "Asian Turkey Meatballs with Sesame-Lime Dipping Sauce". Served over brown rice with a Sesame-Ginger-dressing green salad.

                                                                                                                                    1. h
                                                                                                                                      Harters Aug 4, 2012 03:41 AM

                                                                                                                                      Our current "cooking the books" is The Book of Jewish Food, Claudia Roden, 1996. It's a book we've enjoyed reading over the years but have never cooked from. As a north European, I always think of Jewish food as being from the Ashkenazi tradition, so initially it was a revelation to see most of the book devoted to dishes from the Sephardi tradition from which Roden comes. Of course, when you read the recipes, you quickly realise that in neither tradition is it exclusively specifically Jewish food but, rather, food from the regions that Jewish people might eat. So, many of the Sephardic dishes are what most of us would regard as generic "Middle Eastern" food. Well, of course, they are. Folk use whatever ingredients are local to them and cook them in styles appropriate to where they area.

                                                                                                                                      And it's from the Sephardic chapters that tonight's starter comes. Stuffed artichoke bottoms - a dish of the Italian Jewish community. We've had this jar of cooked artichoke bottoms for ages so it'll be good to do a "use up". The stuffing is finely chopped anchovies, garlic, parsley, breadcrumbs, olive oil and lemon juice. They get piled in to the bottoms which go in baking dish, into which you pour soem water (enough to coem halfway up the artichokes). They bake for 25 minutes and are then cooled.

                                                                                                                                      For a main course, I'm doing a vaguely eastern Mediterranean lamb stewy/taginey sort of thing. Chunks of lamb shoulder, tossed in some spices. Cooked in chopped tomatoes and a bit of stock, flavoured with cumin and harissa, along with chunks of turnip and courgette. It'll need a couple of hours in the oven. After a while, I'll chuck in some apricots and, later, some broad beans. Dunno yet about carb - there's a choice - couscous, rice, freekah or bulgur wheat.

                                                                                                                                      29 Replies
                                                                                                                                      1. re: Harters
                                                                                                                                        scubadoo97 Aug 4, 2012 04:29 AM

                                                                                                                                        That's an excellent book
                                                                                                                                        And I always thought of Jewish food as being Middle Eastern. Who knew ;-))

                                                                                                                                        The stuffed artichokes sound really good. My G'mother had a recipe that used a spiced ground meat as the filling. They may have been more of a Spanish influence

                                                                                                                                        1. re: scubadoo97
                                                                                                                                          h
                                                                                                                                          Harters Aug 4, 2012 04:48 AM

                                                                                                                                          There's another recipe in the book that uses a little meat but we fancied the fishy one more.

                                                                                                                                        2. re: Harters
                                                                                                                                          LindaWhit Aug 4, 2012 05:16 AM

                                                                                                                                          The vaguely eastern Mediterranean lamb stewy/taginey sort of thing sounds *very* good, Harters. I love apricots and speecy-spices with lamb.

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            h
                                                                                                                                            Harters Aug 4, 2012 05:25 AM

                                                                                                                                            We're in a very rare time with apricots in the UK - in that they are juicy and tasty. Usually they spend weeks being rock hard and unpleasant and then, in the blink of an eye, they become woolly and unpleasant. We're in the "blink of an eye" moment.

                                                                                                                                            1. re: Harters
                                                                                                                                              LindaWhit Aug 4, 2012 05:48 AM

                                                                                                                                              Ahh, you're using fresh apricots and not dried ones - even better!

                                                                                                                                              1. re: LindaWhit
                                                                                                                                                h
                                                                                                                                                Harters Aug 4, 2012 06:26 AM

                                                                                                                                                I'll let you know. I usually use dried - dunno about "over there" but here we get two sorts of dried. The more common ones are preserved using sulphur dioxide and have a lurid yellowy orange colour. The other sort, often organically grown, are dried withour suphites and are brown in colour but, I think, a better flavour. I use the latter for cooking and the former for snacking.

                                                                                                                                                1. re: Harters
                                                                                                                                                  LindaWhit Aug 4, 2012 06:33 AM

                                                                                                                                                  We get both as well. I also prefer the apricots without sulfites...a much deeper flavor.

                                                                                                                                          2. re: Harters
                                                                                                                                            nomadchowwoman Aug 4, 2012 10:58 AM

                                                                                                                                            That sounds like an excellent meal. I love the sound of those artichokes.

                                                                                                                                            Stuffed artichokes are a big thing here, often sold at the cash register at mom-and-pop groceries. They're associated, though, with the creole Italian tradition and often show up on St. Joseph's Altars in March. The whole artichoke is used, and the stuffing, which is very similar to yours, with the addition of parmesan, is stuffed between the leaves as well as in the middle of the 'choke.

                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                              h
                                                                                                                                              Harters Aug 4, 2012 11:12 AM

                                                                                                                                              I learn something every day, ncw. Today it's that there's a creole Italian tradition. I had always thought of creole just being a French tradition.

                                                                                                                                              I really must get to your part of the world one of these days - I have a Virginian friend who went to Tulane University and often speaks of the area.

                                                                                                                                              1. re: Harters
                                                                                                                                                steve h. Aug 4, 2012 11:44 AM

                                                                                                                                                Hi Harters,
                                                                                                                                                I've been visiting New Orleans since the early '70s. Maybe schedule a visit for late October/early November so you can beat the heat. Lots of military history, lots of great food, lots of music. It should be a natural for you despite being a teetotaler.

                                                                                                                                                1. re: Harters
                                                                                                                                                  roxlet Aug 4, 2012 01:20 PM

                                                                                                                                                  New Orleans was a big port of entry for Italian immigrants.

                                                                                                                                                  1. re: Harters
                                                                                                                                                    nomadchowwoman Aug 5, 2012 10:31 PM

                                                                                                                                                    "Creole" has a lot of meanings here--in can refer to people of mixed heritage (French, Spanish, Afro-Caribbean); in food, distinctions are often made between "creole" (city, more Spanish influence, more tomato) and "cajun" (rural, darker rouxs) food, though these are now blurred. "Creole Italian," however, generally means New Orleans-style Italian (which refers to how the large Italian population absorbed/ adapted to/blended with the "creole" culture).

                                                                                                                                                    In the mid-19th century, NO actually had more Italians on record than NYC. But the bulk of the Italian populace came later, from Sicily, with the great migration of the early 20th century. Many (including my paternal grandmother's family) made their way to NO: the *French* Quarter (much of the architecture of which reflects the *Spanish* occupation) was about 3/4 Italian in the early 20th century. As they did everywhere, the Italians put their mark on the food, adapting to and incorporating the local ingredients--along with the "red gravy" favorites, the muffuletta sandwich, the famously misnamed "BBQ" shrimp, and oysters "Mosca" all come out of the creole Italian culinary tradition; it was an Italian baker who developed the "French" loaf for the ubiquitous po-boys. Today, many of the remaining mom-and-pop food businesses are run by the third and fourth generations of the Italian families who founded them.

                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                      h
                                                                                                                                                      Harters Aug 6, 2012 02:48 AM

                                                                                                                                                      Fascinating. Thanks for that,ncw.

                                                                                                                                                      We had some Italian immigration to Manchester in the second half of the19th century, mainly coming to work in the ironworks that dominated one part of the city then. Their mark on local food has been ice cream - most of the ice cream vans are owned by a small group fo families dating back to that time - Sivori, Rea and a couple of others

                                                                                                                                                      1. re: Harters
                                                                                                                                                        LindaWhit Aug 6, 2012 05:43 AM

                                                                                                                                                        I love reading about this type of immigrant-influenced regional food history - thanks to both of you!

                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                          GretchenS Aug 6, 2012 07:26 AM

                                                                                                                                                          What LW said: I love to read things like this, thank you both!

                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                            nomadchowwoman Aug 7, 2012 12:30 PM

                                                                                                                                                            Then you would probably like this book, LW-Jane Ziegelman's "97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement" (the site of which is now the Tenement Museum--also very interesting).

                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              GretchenS Aug 7, 2012 12:58 PM

                                                                                                                                                              just ordered the book, ncw, looks fascinating, thank so much for the rec!

                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                nomadchowwoman Aug 7, 2012 01:13 PM

                                                                                                                                                                I found it very fascinating. I finished reading it just before a trip to NYC and decided I wanted to walk to that address--and, lo and behold, discovered the tenement museum.
                                                                                                                                                                I am a fan of all kinds of food books, but I can get really geeky about food history.

                                                                                                                                                              2. re: nomadchowwoman
                                                                                                                                                                LindaWhit Aug 7, 2012 01:02 PM

                                                                                                                                                                Shoot - I keep forgetting to order that book - thanks for the reminder, ncw!

                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                  ChristinaMason Aug 7, 2012 08:20 PM

                                                                                                                                                                  Just downloaded a Kindle sample. Thanks for the rec!

                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                    gingershelley Aug 10, 2012 10:32 AM

                                                                                                                                                                    Read that book last summer. Great storytelling of the family histories and food ways. Good suggestion!

                                                                                                                                                                2. re: Harters
                                                                                                                                                                  nomadchowwoman Aug 7, 2012 12:33 PM

                                                                                                                                                                  That is very interesting. So do they roam the streets playing music so the children will come running as a few still do here?

                                                                                                                                                                3. re: nomadchowwoman
                                                                                                                                                                  twodales Aug 6, 2012 08:30 AM

                                                                                                                                                                  It's very healthy for us to have our preconceived notions rattled from time-to-time. Quite interesting. Thanks for the clarification.

                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                    mariacarmen Aug 6, 2012 10:33 PM

                                                                                                                                                                    fascinating stuff, NCW. you are well-informed, and thanks for informing us!

                                                                                                                                                              3. re: Harters
                                                                                                                                                                gingershelley Aug 4, 2012 11:46 AM

                                                                                                                                                                I love that book Harters. Those artichokes are terrific. Sometimes stuffed artichokes can be heavy, what with the artichoke itself being rich. Those are very tasty.

                                                                                                                                                                Do tell how the lamb dish turns out. I haven't made that one, and it sounds good looking it over again.

                                                                                                                                                                1. re: Harters
                                                                                                                                                                  GretchenS Aug 4, 2012 02:28 PM

                                                                                                                                                                  The stuffed artichokes bottoms sound fabulous, John, did you like them? Thinking that needs to go on my list for when it cools off enough to turn the oven on...

                                                                                                                                                                  1. re: Harters
                                                                                                                                                                    h
                                                                                                                                                                    Harters Aug 4, 2012 02:44 PM

                                                                                                                                                                    Stuffed artichokes proved to be excellent (and there's leftovers for tomorrow's lunch)

                                                                                                                                                                    Tagine was OK for a sort of throw together thing. I only used 1 teaspoon of harissa as I just wanted a little background heat but it really needed more. Other than that, I'm a happy bunny.

                                                                                                                                                                    1. re: Harters
                                                                                                                                                                      PHREDDY Aug 5, 2012 05:15 AM

                                                                                                                                                                      John,
                                                                                                                                                                      I went to Amazon and ordered a copy.....thanks for teh suggestion...

                                                                                                                                                                    2. re: Harters
                                                                                                                                                                      roxlet Aug 4, 2012 03:28 PM

                                                                                                                                                                      That artichoke stuffing is very similar to the stuffing I use in whole artichokes, stuffing it down into the center and between the leaves before steaming. One of my favorite preparations of artichokes!

                                                                                                                                                                    3. BananaBirkLarsen Aug 3, 2012 06:07 PM

                                                                                                                                                                      We bought some beautiful mesquite charcoal for the grill and refuse to be rained out (fortunately, the earlier downpour has abated and we just have to deal with a damp yard and porch). So tonight will be chicken skewers, chicken and halved mushrooms marinaded in a preserved meyer lemon-dill-garlic-butter marinade and threaded onto skewers alongside pieces of onion, golden delicious apple and red bell pepper. Our favourite red potato prep on the side (halved or quartered, boiled and tossed with butter, salt and pepper) and broccoli, stir fried in butter and garlic and finished with a squeeze of lemon juice and a shake of smoked paprika. The grill is just heating up and I'm starving!

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: BananaBirkLarsen
                                                                                                                                                                        nomadchowwoman Aug 3, 2012 10:07 PM

                                                                                                                                                                        Imagining your meal, BBL, against a NM sky. Hope it was good.

                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                          BananaBirkLarsen Aug 4, 2012 08:23 AM

                                                                                                                                                                          It was great, and the sky was beautiful, still filled with storm clouds! Only thing I'd do different next time is set aside a bit of the marinade to use as a dipping sauce for the skewer veggies.

                                                                                                                                                                      2. m
                                                                                                                                                                        megjp Aug 3, 2012 06:05 PM

                                                                                                                                                                        Recently, a couple of times: hard taco shells filled with chicken I'd poached in tomatillo salsa and shredded, along with tomatoes and avocado, and a little cheese.

                                                                                                                                                                        Also, a chowder of sorts with chorizo, creamed and kernel corn, potatoes and sweet potatoes, and a couple of colours of bell peppers.

                                                                                                                                                                        Tonight, an open-faced Berkshire rasher bacon, Granny Smith, and grainy Dijon sandwich, and crispy Brussels sprouts with pine nuts.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: megjp
                                                                                                                                                                          ChristinaMason Aug 4, 2012 09:25 AM

                                                                                                                                                                          Delicious meals, all!

                                                                                                                                                                          1. re: megjp
                                                                                                                                                                            mariacarmen Aug 5, 2012 08:18 PM

                                                                                                                                                                            oh that sandwich!

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              m
                                                                                                                                                                              megjp Aug 6, 2012 12:39 PM

                                                                                                                                                                              Thanks ladies, more meat than I'm used to but that's why I'm feeling sleek and plump as a seal these days!

                                                                                                                                                                          2. GretchenS Aug 3, 2012 05:30 PM

                                                                                                                                                                            Driving home it was 97 and complete humidity. A non-cook dinner was called for. A quick stop at my incredible local farmstand (grows its own produce and has gourmet goodies galore) and dinner was: Scottish smoked salmon (spendy but wonderful), cucumber-sour cream-dill-white vinegar salad, and radish-avocado-endive salad with a fantastic caper vinaigrette from an old Bon Appetit recipe. Cucumbers and radishes were fresh-picked and divine, wish I had made a bigger cucumber salad. Dill and capers both go so well with smoked salmon, the whole plate just sang. (She says immodestly.)

                                                                                                                                                                             
                                                                                                                                                                            8 Replies
                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                              GretchenS Aug 3, 2012 05:34 PM

                                                                                                                                                                              Link to caper vinaigrette recipe, which has stood the test of time. I often skip the basil or use a different herb that works with whatever I am dressing. Never make the salad itself. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                nomadchowwoman Aug 3, 2012 10:04 PM

                                                                                                                                                                                That is the coolest plate ever!

                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                  ChristinaMason Aug 4, 2012 09:21 AM

                                                                                                                                                                                  Thanks for sharing the dressing recipe!

                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                    gingershelley Aug 4, 2012 11:42 AM

                                                                                                                                                                                    Gretchen, that looks divine! Love the combo of flavors. I always want capers if there is salmon on my plate. Nice job battling the heat!

                                                                                                                                                                                  2. re: GretchenS
                                                                                                                                                                                    tiffeecanoe Aug 4, 2012 11:04 AM

                                                                                                                                                                                    Delicious! Wow.

                                                                                                                                                                                    1. re: tiffeecanoe
                                                                                                                                                                                      GretchenS Aug 4, 2012 02:31 PM

                                                                                                                                                                                      Thanks all, you are all very kind and good for my ego! :)

                                                                                                                                                                                    2. re: GretchenS
                                                                                                                                                                                      d
                                                                                                                                                                                      Dirtywextraolives Aug 4, 2012 06:51 PM

                                                                                                                                                                                      Perfect!

                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                        mariacarmen Aug 5, 2012 08:19 PM

                                                                                                                                                                                        looks fantastic!

                                                                                                                                                                                      2. deet13 Aug 3, 2012 05:02 PM

                                                                                                                                                                                        Picadillo w/rice, fried tostones, and Krispy Kreme brulee (instead of flan).

                                                                                                                                                                                        Here's the evil brulee recipe...
                                                                                                                                                                                        http://gardenandgun.com/article/krisp...

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: deet13
                                                                                                                                                                                          ChristinaMason Aug 4, 2012 09:02 AM

                                                                                                                                                                                          1/2 a dozen donuts?! Whoa!

                                                                                                                                                                                          Picadillo is something I keep meaning to make but somehow always forget. Do you have a recipe you like? Serve with white rice or yellow?

                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                            deet13 Aug 4, 2012 09:05 PM

                                                                                                                                                                                            I use white rice, and the picadillo recipe I follow is here...

                                                                                                                                                                                            http://icuban.com/food/picadillo.html

                                                                                                                                                                                            But I usually add potatoes to the mix,

                                                                                                                                                                                        2. m
                                                                                                                                                                                          mike9 Aug 3, 2012 04:07 PM

                                                                                                                                                                                          I made shrimp and grits tonight. The creamy grits had fresh corn, cheese and chipotle pepper. The shrimp were done in a tomato based roux with onion, green pepper, garlic, bacon and cilantro. I finished both with a little Greek yogurt and garnished with a slice of bacon and a sprinkle of cilantro. It was fresh and delicious tasting and well worth the effort.

                                                                                                                                                                                          Unfortunately my camera was upstairs and we were hungry.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: mike9
                                                                                                                                                                                            Bacardi1 Aug 3, 2012 04:11 PM

                                                                                                                                                                                            That sounds wonderful!!!!

                                                                                                                                                                                            And no worries re: pics. My husband gets home from work late 9 times out of 10, & frankly the last thing I'm thinking about is taking a photo of dinner. Geesh.

                                                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                                                              ChristinaMason Aug 4, 2012 08:59 AM

                                                                                                                                                                                              When I was blogging I was careful to photograph out meals, but honestly, I don't want to be that person hovering over the plate with my camera delaying dinner while my DH waits. And I like my food HOT!

                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                mariacarmen Aug 5, 2012 08:17 PM

                                                                                                                                                                                                i take a picture of the plate I'm going to eat off so the BF can start eating right away. He loves to participate in my pic-taking, though, and helps me situate a dish so it looks its best!

                                                                                                                                                                                          2. nomadchowwoman Aug 3, 2012 03:09 PM

                                                                                                                                                                                            I'm making an old-fashioned [Shrimp] Cantonese (Nina Symonds recipe); wishing lobsters here were cheaper, but we'll make do with some beautiful shrimp. Sides will be rice and a stir-fry of asparagus and mushrooms. We're having one guest, who has a bird's appetite (and almost never wants dessert), so I'll put out some nuts--pistachios and spiced pecans--to have before dinner. Dessert will be a peach cobbler, made with some of the last of the peaches, and vanilla ice cream.

                                                                                                                                                                                            1. kbjesq Aug 3, 2012 02:22 PM

                                                                                                                                                                                              Vietnamese chicken salad, nước chấm vinaigrette. Tomorrow will be Andrea Nguyen's Green Papaya Salad. Need these cold foods in this hot weather!

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: kbjesq
                                                                                                                                                                                                ChristinaMason Aug 4, 2012 08:56 AM

                                                                                                                                                                                                Yum, love those fresh flavors. What was in that chicken salad?

                                                                                                                                                                                              2. c
                                                                                                                                                                                                chefathome Aug 3, 2012 12:47 PM

                                                                                                                                                                                                We are grilling chicken and red onion quesidillas stuffed with queso fresco. While my husband's doing the grilling, I'm going to be making zucchini, feta and dill fritters and roasting Swiss chard.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: chefathome
                                                                                                                                                                                                  nomadchowwoman Aug 3, 2012 02:50 PM

                                                                                                                                                                                                  I made those fritters (well, not sure it was the same recipe, of course) a few weeks ago, and oh my were they good.

                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                    c
                                                                                                                                                                                                    chefathome Aug 3, 2012 03:45 PM

                                                                                                                                                                                                    These are from Leites Culinaria. I have not made this particular recipe before but they sure look delicious!

                                                                                                                                                                                                2. Njchicaa Aug 3, 2012 12:38 PM

                                                                                                                                                                                                  Trying a recipe out of Anne Burrell's cookbook tonight: Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes, and Arugula. Except I'm skipping the arugula bc I hate it and I'm using chopped whole fresh tomatoes because that's what I have on hand.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                    Njchicaa Aug 4, 2012 05:38 AM

                                                                                                                                                                                                    Have to say that I was not impressed at all with this dish. The corn and tomato flavored were overpowered by the bacon. I added some fresh basil to try to brighten it up but even that couldn't cut through the smoky bacon. I love bacon but if that's the flavor I want with my pasta, I'll make carbonara. I wouldn't make it again.

                                                                                                                                                                                                    1. re: Njchicaa
                                                                                                                                                                                                      ChristinaMason Aug 4, 2012 08:55 AM

                                                                                                                                                                                                      Bummer! It *sounded* awfully good!

                                                                                                                                                                                                  2. mariacarmen Aug 3, 2012 10:48 AM

                                                                                                                                                                                                    It appears I'm in good birthday company (Mr. H.) - mine is this Monday, and i'm kicking off the celebration(S) by dinner out tonight at a Catalonian place. They do small plates best, to be accompanied by mucho vino. Small plates will also be the theme of my and a friend's shared birthday party tomorrow afternoon - i'm making bagna cauda with a ton of veggies and bread for dipping, a tortilla de patatas with a pimenton aioli, and if i have enough time, a wonderful sounding pâté, recipe provided by Linda Nightshade. Others are making a tomato/tuna salad, charcuterie, chorizo in red wine sauce, and paella on the grill. Y mucho sangria, por supuesto! Promises to be a fun, delicious Saturday.

                                                                                                                                                                                                    Sunday I hope to sloth. Monday, the actual day, taking off from work and spending it with the Oldster and sister, dinner to be determined.

                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                      BananaBirkLarsen Aug 3, 2012 11:08 AM

                                                                                                                                                                                                      A weekend of celebration -- sounds like you know how to do a Monday birthday right! Happy birthday mc!

                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        LindaWhit Aug 3, 2012 11:31 AM

                                                                                                                                                                                                        A birthday weekend. Wonderful! Enjoy your noshing and sangria'ing, and many happy returns. :-)

                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                          h
                                                                                                                                                                                                          Harters Aug 3, 2012 12:24 PM

                                                                                                                                                                                                          Sounds like a great long weekend coming up, MC. Many happies to you for Monday.

                                                                                                                                                                                                          John

                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                            nomadchowwoman Aug 3, 2012 02:48 PM

                                                                                                                                                                                                            Lovely-sounding b-day weekend, mc! A most happy one to you.

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              steve h. Aug 3, 2012 03:16 PM

                                                                                                                                                                                                              Howdy mc,
                                                                                                                                                                                                              All the best.

                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                roxlet Aug 3, 2012 03:39 PM

                                                                                                                                                                                                                Enjoy all your celebrations, and a very happy birthday to you!

                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                  mariacarmen Aug 3, 2012 03:51 PM

                                                                                                                                                                                                                  Thanks, everyone!

                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                    PHREDDY Aug 4, 2012 08:37 AM

                                                                                                                                                                                                                    MC....feliz compleanos!!!!!
                                                                                                                                                                                                                    I would sing it, but then you would all leave.....Enjoy your special day!
                                                                                                                                                                                                                    If you remember, please pass along your version of the pimenton aioli.

                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                  GretchenS Aug 3, 2012 05:20 PM

                                                                                                                                                                                                                  I wish you the most fantastic birthday weekend, mc, and I see that you have planned to have it! A very Happy Birthday to you!!!

                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                    Berheenia Aug 4, 2012 06:01 AM

                                                                                                                                                                                                                    Happy B-Day weekend plus ! Sending you a virtual bottle of Prosecco for sloth day!
                                                                                                                                                                                                                    http://www.lifeinitaly.com/node/15213

                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                      gingershelley Aug 4, 2012 11:39 AM

                                                                                                                                                                                                                      Well Happy Birthday WEEK MC! Your starting early, and I say keep it going. My own IMO way to roll.... dinner out, and the party today sound delish. My kind of food too.

                                                                                                                                                                                                                      Like the planned sloth-day to recover, then start up again:). Nice, very nice.

                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                        twodales Aug 5, 2012 10:53 AM

                                                                                                                                                                                                                        Happy Belated to you as well Mariacarmen.

                                                                                                                                                                                                                      2. BananaBirkLarsen Aug 3, 2012 09:40 AM

                                                                                                                                                                                                                        Last night was sort of an impromptu, halfassed spaghetti alla puttanesca made with the ends of 2 jars of purchased pasta sauce doctored up with garlic, onion, olives and capers. It didn't have that spiciness that makes a puttanesca great (I probably should have thrown in one of the chiles from my plants), but it was nice and vinegary from the home cured red wine vinegar olives and I was more or less happy with it, considering it was a don't-want-to-go-to-the-store meal. A long walk along the local dried out river bed and the last of the apricot ice cream for dessert.

                                                                                                                                                                                                                        1. h
                                                                                                                                                                                                                          Harters Aug 3, 2012 06:30 AM

                                                                                                                                                                                                                          From the sublime to the not so sublime.

                                                                                                                                                                                                                          Last night, I was the birthday boy and my beloved whisked me away to what we now reckon is probably the best restaurant in the metro area. http://chowhound.chow.com/topics/861508

                                                                                                                                                                                                                          Tonight, macaroni cheese with courgettes and bacon mixed in. Just cuddly comfort food.

                                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                            PHREDDY Aug 3, 2012 08:21 AM

                                                                                                                                                                                                                            Many more you ol' dawg!

                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                              LindaWhit Aug 3, 2012 09:06 AM

                                                                                                                                                                                                                              A very happy birthday to the Birthday Boy! Enjoy your cuddly food tonight. ;-)

                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                BananaBirkLarsen Aug 3, 2012 09:41 AM

                                                                                                                                                                                                                                Happy Birthday! That restaurant sounds great and so does the mac and cheese!

                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                  gingershelley Aug 3, 2012 10:34 AM

                                                                                                                                                                                                                                  Happy Birthday Harters! Best Wishes!

                                                                                                                                                                                                                                  That B-day meal sounds delicious. Several interesting ideas for meals there.

                                                                                                                                                                                                                                  Would love to know how to make the fancied up scotch egg....

                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                    h
                                                                                                                                                                                                                                    Harters Aug 3, 2012 11:15 AM

                                                                                                                                                                                                                                    I've never made Scotch egg, gingershelley, but this didnt seem any different than the more common ones using hens eggs (although I guess the small size of quails eggs will make it trickier). But here's a recipe from respected northern chef, Andrew Pern, that might be worth you trying: http://www.bbc.co.uk/food/recipes/bla....

                                                                                                                                                                                                                                    I guess you may not easily get black pudding where you are, so I'd make with all pork sausagement, although it might be interesting to try it with Spanish morcilla if you can get that.

                                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                                    mariacarmen Aug 3, 2012 10:39 AM

                                                                                                                                                                                                                                    Happy Day, Mr. H! What a delicious start to the birthday weekend. That oyster pudding in particular sounded divine. and there's nothing pedestrian about tonight's fare - comforting for sure! Enjoy....

                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                      nomadchowwoman Aug 3, 2012 02:46 PM

                                                                                                                                                                                                                                      Belated wishes, Harters--and, wow, what a lovely birthday meal. That cauliflower dish--and the beignet--really fot my attention.

                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                        steve h. Aug 3, 2012 03:15 PM

                                                                                                                                                                                                                                        Late to the party.
                                                                                                                                                                                                                                        Happy birthday!

                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                          roxlet Aug 3, 2012 03:38 PM

                                                                                                                                                                                                                                          Hope it was a fun, wonderful day!

                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                            GretchenS Aug 3, 2012 05:18 PM

                                                                                                                                                                                                                                            Belated Happy Birthday, and here is to many, many more!!!!

                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                              twodales Aug 5, 2012 10:52 AM

                                                                                                                                                                                                                                              Happy Belated Harters!

                                                                                                                                                                                                                                          2. Bacardi1 Aug 3, 2012 06:13 AM

                                                                                                                                                                                                                                            The market had some lovely Rockfish/Striped Bass filets, so I picked up about a pound & baked them topped with granulated garlic, dried oregano, crushed red pepper flakes & a few dabs of butter for about 20 minutes. Served with extra-virgin olive oil sauteed sliced baby new potatoes (from the farmers market), & some lovely French "haricot vert/filet" green beans that I tossed with a little oregano & diced roasted red peppers.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                                                                                                              GretchenS Aug 3, 2012 05:16 PM

                                                                                                                                                                                                                                              sounds fantastic!

                                                                                                                                                                                                                                            2. ChristinaMason Aug 2, 2012 07:19 PM

                                                                                                                                                                                                                                              Tonight was a zucchini pie I found on Chowhound, modified to suit our palates:

                                                                                                                                                                                                                                              http://www.amymossoff.com/products-se...

                                                                                                                                                                                                                                              Swapped dill for the dried herbs, used fresh garlic, added an extra egg, Aleppo pepper, some thin-sliced ham, and a couple Tbsp. of evaporated milk, and blind baked the crust before adding the filling. For the cheeses, I used a 5-cheese Italian blend and some Parmesan. My sizeable chunk of Parm. Regg. had gone off and had to be chucked, so it was green can for us (oh dear!).

                                                                                                                                                                                                                                              Still, the pie (more of a quiche/tart, really) was quite good. We had that with a salad of chopped lettuce, diced peaches (picked myself!), balcony cucumbers, and balsamic dressing.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                ChristinaMason Aug 2, 2012 07:25 PM

                                                                                                                                                                                                                                                btw, I think that pie recipe would be good with fresh sweetcorn folded into the filling.

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  JungMann Aug 3, 2012 05:36 AM

                                                                                                                                                                                                                                                  Zucchini pie sounds like a great way to use up summer produce!

                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                    ChristinaMason Aug 4, 2012 08:49 AM

                                                                                                                                                                                                                                                    Thanks, it was! And my husband and I decided we must be complete Phillistines, because we both LIKE frozen pie crust! This was an extra one donated by my neighbor who doesn't cook.

                                                                                                                                                                                                                                                    We grew up with frozen pie crust, though, so that's kind of our reference point for the taste of home cooking! ;)

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      JungMann Aug 6, 2012 05:35 AM

                                                                                                                                                                                                                                                      I am afraid of what I would do with all the lard and butter I keep in the fridge if I didn't make my own pie crusts. They'd still find some way to keep me in unvegan bliss.

                                                                                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                                                                                    LindaWhit Aug 3, 2012 05:55 AM

                                                                                                                                                                                                                                                    That pie/quiche/tart sounds VERY good, Christina! And I love the idea of adding corn to the veg mixture.

                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                      nomadchowwoman Aug 3, 2012 02:42 PM

                                                                                                                                                                                                                                                      Me too.

                                                                                                                                                                                                                                                  3. weezieduzzit Aug 2, 2012 06:49 PM

                                                                                                                                                                                                                                                    We have an abundance of chicken thighs and I *just* found out the man will be late tonight so the thighs are going to meet a jar of tikka masala sauce and slow simmer. Not terribly exciting but I can eat when it's ready and it'll still be good when he finally gets home. Rice for him, veggies on the side for me.

                                                                                                                                                                                                                                                    1. steve h. Aug 2, 2012 04:28 PM

                                                                                                                                                                                                                                                      Sausage and peppers on a torpedo roll.
                                                                                                                                                                                                                                                      Two types of sausages sourced from an Italian butcher (spicy and not so spicy), green pepper and yellow pepper, yellow onion, sliced garlic will hit the cast iron pan. Home-grown tomatoes will be on the side with maybe a little basil, sea salt and olive oil. I have some mozzarella hanging around that may make an appearance. We'll see.
                                                                                                                                                                                                                                                      House red for me, house white for Deb. Looking forward to the next installment of Burn Notice.

                                                                                                                                                                                                                                                      1. nomadchowwoman Aug 2, 2012 04:04 PM

                                                                                                                                                                                                                                                        Tonight we'll grill a piece of Coho salmon with something brushed on it--maybe a combination of soy, dijon, and maple syrup or (maybe just some hoisin sauce). Sides will be grilled asparagus and Asian-style slaw (from the cabbage heads that will not shrink). Fruit salad for dessert as I've also got peaches, rainier cherries (sweetest I've ever had), and raspberries to use up.

                                                                                                                                                                                                                                                        1. LindaWhit Aug 2, 2012 04:00 PM

                                                                                                                                                                                                                                                          It's wicked hot and humid in the Boston area. So what did I do? Decide that I was craving a meal in which I needed to turn on the oven. *Usually* I can do this in the convection oven, keeping the heat down in the house, but last night I took out a bone-in/skin-on Frankenchicken breast, and it's so big it won't fit. So on goes the oven. (And down goes the A/C.)

                                                                                                                                                                                                                                                          It's Garlic-Roasted Chicken and Potatoes - about 2 Tbsp. of butter gets melted in a 400° oven in a deep-dish pie plate. Roll the chicken (again, usually b/s) in the butter, and add some quartered Yukon Gold potatoes and whole garlic cloves (paper skin removed). I'm using up the rest of a head of garlic, so I think I put in 5-6 of them. Roll the potatoes and garlic in the butter, season with some salt, and pop it into the oven to cook for about 30 minutes, basting occasionally. Then pour on about 1/4 cup of maple syrup, baste a few more times, and bake for an additional 20 minutes, or until the chicken is done, the potatoes are glazed, and the garlic is soft. The garlic schmeared on the chicken is pure heaven. The other veggie will be steamed green beans.

                                                                                                                                                                                                                                                          Yeah, this is an autumn-like meal. So what. That's never stopped me before.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            Berheenia Aug 3, 2012 01:05 AM

                                                                                                                                                                                                                                                            Why let a little thing like the weather get in the way of dinner! I would have never thought of adding the maple syrup! Wicked awesome Linda!

                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                              LindaWhit Aug 3, 2012 05:54 AM

                                                                                                                                                                                                                                                              Easy, simple, and OH so damn good! And I like it with the skin-on chicken breast - that gets all glazy-slightly crispy good after basting with the butter/maple syrup mixture.

                                                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                                                              BananaBirkLarsen Aug 3, 2012 09:45 AM

                                                                                                                                                                                                                                                              I would turn on the oven for this meal too!

                                                                                                                                                                                                                                                            3. kbjesq Aug 2, 2012 03:52 PM

                                                                                                                                                                                                                                                              Chickpea burgers with yogurt-tahini sauce from the August, 2006 issue of "Eating Well" - http://www.eatingwell.com/recipes/chi... (with spices kicked up to suit our palates), wrapped in lightly toasted multigrain flatbread with ice cold, iceberg lettuce shreds and fresh chopped tomatoes . . . extra fresh parsley for me. Quick, delicious, and perfect for this hot weather.

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: kbjesq
                                                                                                                                                                                                                                                                tcamp Aug 3, 2012 05:33 AM

                                                                                                                                                                                                                                                                I've had some spectacular fails when making bean burgers. Did these hold together well? We love falafel and this looks like a heathier alternative.

                                                                                                                                                                                                                                                                1. re: tcamp
                                                                                                                                                                                                                                                                  kbjesq Aug 3, 2012 08:35 AM

                                                                                                                                                                                                                                                                  LOL I've had some bad bean burgers myself. These actually held together. I added 1/2 tsp of BP and cayenne and blended the whole mix in the food processor. The mix was pretty wet and I was not hopeful but results were great. These are definitely falafel-like.

                                                                                                                                                                                                                                                              2. PHREDDY Aug 2, 2012 01:55 PM

                                                                                                                                                                                                                                                                Had the grand-daughter here today...she is under the weather due to some recent vaccines...all she wants to do is lay on us and cuddle.....so g-ma mad some chciken rice soup, eventhough it is 93 degrees here today!...she loved it and will have some more for diner....took the boiled chicken , de-boned it, sauteed some white onions and some garlic, S&P, EVOO, a pot of wild rice some steamed fresh asparagus, slice tomatoes from the garden, that should sufice with some ice cold Pinot Grigio, and a cold beer for me...

                                                                                                                                                                                                                                                                1. c
                                                                                                                                                                                                                                                                  chefathome Aug 2, 2012 01:43 PM

                                                                                                                                                                                                                                                                  We are roasting chicken that has been rubbed with fresh rosemary, thyme, etc. and splashed with white wine. I'm tossing in some olives and scattering pancetta about the pan. Roasting until the skin is lovely and crispy, then my husband and I will get to fight over it. Also roasting new baby potatoes simply with my herbes de Provence blend and roasted garlic. Grilled corn on the cob with chipotle butter. Steamed fresh green beans from the garden. Perfect for a much anticipated cool and rainy day.

                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                  1. re: chefathome
                                                                                                                                                                                                                                                                    mariacarmen Aug 2, 2012 03:40 PM

                                                                                                                                                                                                                                                                    that chicken sounds wonderful. i would like a glass of cool and very dry rosé with it, s'il te plaît.

                                                                                                                                                                                                                                                                  2. twodales Aug 2, 2012 10:14 AM

                                                                                                                                                                                                                                                                    Meeting the child for Costa Rican food tonight. Spinach tart will have to wait until tomorrow.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                      kubasd Aug 2, 2012 10:01 PM

                                                                                                                                                                                                                                                                      casados or other?

                                                                                                                                                                                                                                                                      1. re: kubasd
                                                                                                                                                                                                                                                                        twodales Aug 3, 2012 03:43 PM

                                                                                                                                                                                                                                                                        Irazu in Chicago. However, there was an hour wait so we went to LaGuardia for Cuban which was also very good. Must get back to Irazu before the summer ends.

                                                                                                                                                                                                                                                                    2. linguafood Aug 2, 2012 10:10 AM

                                                                                                                                                                                                                                                                      It's chanterelles season here big time, so I bought roughly 350 g (that's a little over 10 oz. for most of youz people) of 'em, and those dirty suckers are taking a nice bath in the sink right now.

                                                                                                                                                                                                                                                                      They shall be sautéed in a mix of butter & goose fat, along with a finely diced onion. Maybe use a little white wine this time instead of red, cream freeeeesh (duh) and some fresh parsley.

                                                                                                                                                                                                                                                                      Served over market-bought fresh fettucine, along with a simple mixed salad dressed with olive oil and white balsamic.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                        h
                                                                                                                                                                                                                                                                        Harters Aug 2, 2012 10:56 AM

                                                                                                                                                                                                                                                                        Are the mushrooms easy to find over there, lingua?

                                                                                                                                                                                                                                                                        It's real struggle to find them in the UK. I know a stall at a farmers market that always has a good range (including cultivated) but it's an hour's drive away

                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                          linguafood Aug 2, 2012 11:40 AM

                                                                                                                                                                                                                                                                          Yeah, they're pretty much everywhere these days, mostly from Poland. Markets, supermarkets, everyone carries them.

                                                                                                                                                                                                                                                                          They are *such* a bitch to clean -- each time I make them I remember why I don't get them too often, and like ordering my share at restaurants when they're in season.

                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                            gingershelley Aug 2, 2012 05:44 PM

                                                                                                                                                                                                                                                                            Lingua, those 'shrooms sound SO good! Do you think they are showing up so early due to the cool summer over there?

                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                              linguafood Aug 3, 2012 03:44 AM

                                                                                                                                                                                                                                                                              AFAIK, chanterelle season is July-September, at least here in Yurp. They usually start showing up after the white asparagus is gone (late June).

                                                                                                                                                                                                                                                                              They are truly wonderful, but a massive PITA to clean: soak, rinse, rinse again, rinse again.... and then just hope any crud left will be cooked off :-)

                                                                                                                                                                                                                                                                              But their liqueur is so fab, the sauce practically makes itself.

                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                gingershelley Aug 3, 2012 10:32 AM

                                                                                                                                                                                                                                                                                interesting; here we get them Sept. Oct. - must be how late it heats up here (and briefly!), so the season is much later...

                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                  ChristinaMason Aug 4, 2012 08:47 AM

                                                                                                                                                                                                                                                                                  Mmmm, pfifferlings! I miss that "season" of cooking in Germany!

                                                                                                                                                                                                                                                                        2. w
                                                                                                                                                                                                                                                                          wyogal Aug 2, 2012 09:53 AM

                                                                                                                                                                                                                                                                          Not sure, but I may treat myself to dinner out tonight. (Yes, Husband is still out of town). My son plays at a lounge in a supper club/steak house, so may go there. One can eat dinner in the bar. They have great steak. it depends. I might just stay home, too, and wait to go out next week when my husband comes home. It might be a quick home made pizza while watching the Olympics.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: wyogal
                                                                                                                                                                                                                                                                            w
                                                                                                                                                                                                                                                                            wyogal Aug 2, 2012 03:41 PM

                                                                                                                                                                                                                                                                            I ended up doing something very simple: thin bagels spread with a roasted red pepper sauce (peppers, roasted garlic, anchovy paste, red chile flakes, olive oil, pureed) topped with asiago and "Italian cheese blend" (yes the stuff in a bag, shredded). I preheated a cast iron griddles, and used some nice olive oil on the bread, then topped it, put it on the hot griddle and baked in a hot oven until bottom crspy and cheese is bubbly and started to turn golden.

                                                                                                                                                                                                                                                                          2. tiffeecanoe Aug 2, 2012 09:48 AM

                                                                                                                                                                                                                                                                            Tonight will be chicken souvlaki served with some patatosalata and because we have cucumbers coming out of our ears, a cucumber salad as well! :)

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: tiffeecanoe
                                                                                                                                                                                                                                                                              BananaBirkLarsen Aug 2, 2012 11:12 AM

                                                                                                                                                                                                                                                                              Oooh, I love chicken souvlaki! This sounds amazing. I may just have to make some myself later this week. Do you have a recipe for the patatosalata?

                                                                                                                                                                                                                                                                              1. re: BananaBirkLarsen
                                                                                                                                                                                                                                                                                tiffeecanoe Aug 2, 2012 03:50 PM

                                                                                                                                                                                                                                                                                Certainly! For the dressing, I just take 2-3 cloves of garlic and salt and make a paste, then I add about 3T of lemon juice or a mix of lemon juice and white wine vinegar, depending how much fresh lemon juice I get. Then I add a good sprinkle of Penzey's Parisien Bonnes Herbs and some additional dill, fresh if I have it on hand. Let it sit for a couple of minutes and then whisk in 4T of olive oil. Then I pour that over 4 med. size steamed and sliced red potatoes, 2 large green onions and more fresh dill. Very simple and delicious!

                                                                                                                                                                                                                                                                                1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                  tiffeecanoe Aug 2, 2012 04:13 PM

                                                                                                                                                                                                                                                                                  And fresh parsley! Forgot that one :)

                                                                                                                                                                                                                                                                                  1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                    BananaBirkLarsen Aug 3, 2012 09:32 AM

                                                                                                                                                                                                                                                                                    Ooh, that sounds good! I am tempted to simply recreate your meal for dinner tonight (and if not tonight, then certainly some time next week!)

                                                                                                                                                                                                                                                                            2. Bacardi1 Aug 2, 2012 09:23 AM

                                                                                                                                                                                                                                                                              Had some Eggplant Parmagian leftover from the weekend, so picked up a nice big loaf of store-made garlic bread (our local Martin's has a good one), toasted it up, added some additional shredded Italian cheese mix, & turned out some nice Eggplant Parm Sub Sandwiches for dinner last night.

                                                                                                                                                                                                                                                                              1. BananaBirkLarsen Aug 2, 2012 09:03 AM

                                                                                                                                                                                                                                                                                Last night we did sort of a quickie pseudo-pan-Asian thing. TJ's chicken gyoza, TJ's kung pao chicken (with some noodles tossed in because I was supposed to buy chow mein for the boyfriend, but TJ's was sold out -- for the record, TJ's fresh rice noodles turn to mush when cooked for more than about 15 seconds). And, since I couldn't bring myself to rely entirely on Mr. Joe's fine frozen cuisine, I steamed some rice and threw together a quick pickled cucumber and red onion salad with a shake of ginger powder (I was out of fresh) and the first two Thai chilies from my plant for a bit of heat. Some fine IPA's from the Odell Brewing Company on the side. Leftovers for lunch.

                                                                                                                                                                                                                                                                                1. nomadchowwoman Aug 2, 2012 07:24 AM

                                                                                                                                                                                                                                                                                  Last night my husband craved pasta and I had no better ideas so we had a dish that was more autumnal than summery but fit the criteria of quick and tasty--papardelle w/a sauce of chopped prosciutto, tomatoes, parmigiano, sage, and a little cream Side was steamed asparagus.

                                                                                                                                                                                                                                                                                  Tonight's still up in the air.

                                                                                                                                                                                                                                                                                  1. BabsW Aug 2, 2012 06:39 AM

                                                                                                                                                                                                                                                                                    Supper tonight will be that wonderful comfort food from my childhood in CT, American Chop Suey. Here in central NY they call it goulash, but I make will sure that my kids know it as ACS. :)

                                                                                                                                                                                                                                                                                    1. w
                                                                                                                                                                                                                                                                                      wyogal Aug 1, 2012 07:29 PM

                                                                                                                                                                                                                                                                                      Husband is still backpacking in the wilderess... I got two boxes of tomatoes and spent the afternoon blanching and freezing them.
                                                                                                                                                                                                                                                                                      So, I'm having some kind of mint denali moosetracks Ice cream for supper. Yes. I. Am.

                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                      1. re: wyogal
                                                                                                                                                                                                                                                                                        LindaWhit Aug 1, 2012 07:50 PM

                                                                                                                                                                                                                                                                                        You. Go. Girl. ;-)

                                                                                                                                                                                                                                                                                        1. re: wyogal
                                                                                                                                                                                                                                                                                          BabsW Aug 2, 2012 06:40 AM

                                                                                                                                                                                                                                                                                          Love that stuff! My supper the other day was a chocolate souffle, so I say you're good.

                                                                                                                                                                                                                                                                                          1. re: BabsW
                                                                                                                                                                                                                                                                                            gingershelley Aug 2, 2012 09:57 AM

                                                                                                                                                                                                                                                                                            Nice supper. I likey....

                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                              BabsW Aug 2, 2012 10:04 AM

                                                                                                                                                                                                                                                                                              It was a nice indulgence, for sure. :-)

                                                                                                                                                                                                                                                                                        2. mariacarmen Aug 1, 2012 07:26 PM

                                                                                                                                                                                                                                                                                          and here it is. BLAT on rye and fauxtato salad with thousand island dressing. simples.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            GretchenS Aug 2, 2012 06:36 AM

                                                                                                                                                                                                                                                                                            yum.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                              BabsW Aug 2, 2012 06:38 AM

                                                                                                                                                                                                                                                                                              Yes, seriously yum.

                                                                                                                                                                                                                                                                                            2. gingershelley Aug 1, 2012 07:25 PM

                                                                                                                                                                                                                                                                                              Well, when went to the store for the crab yesterday, who's sale price ($5.99lb) had me at the circular, I got to the fish counter, and they had Alaskan King salmon for only $12.99 a lb. too! That is a steal, even here in the land of salmon, where good cold-water salmon is often upward of $17-20 bucks a pound....

                                                                                                                                                                                                                                                                                              Asked for 3/4 of a pound, intending to make dinner tonight and cold salmon for tomorrow. Grill it up on a cedar 'leaf' product that adds the smoke on my lazy-gas grill, with a drizzle of OO, fresh dill, s&p, lemon juice drizzle, and that's it!

                                                                                                                                                                                                                                                                                              Ended up last night eating 1/2 crab cold with the mayo. Craving the salmon as a second fish dish, so grilled it up. Left it pretty rare in the middle - nice 3/4 "inch slab 'o salmon. Shaved off the warm, smokey edges and ate those last night with a bit of spinach and preserved lemon after the crab 1/2.

                                                                                                                                                                                                                                                                                              Finished the crab at lunch with an avocado and tomato salad (awesome!).

                                                                                                                                                                                                                                                                                              So, tonight, WFD is rest of the heart of the grilled King Salmon, on the med-rare side, but moist and present in flavor... A dab of the lemon mayo on the side, a pile of arugula under, and some tasty baguette to pick up dibs and dabs. All room-temp to taste it all the better.

                                                                                                                                                                                                                                                                                              SO good:)!

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                BabsW Aug 2, 2012 06:40 AM

                                                                                                                                                                                                                                                                                                Oh, that salmon sounds wonderful.

                                                                                                                                                                                                                                                                                              2. mariacarmen Aug 1, 2012 07:25 PM

                                                                                                                                                                                                                                                                                                oops.

                                                                                                                                                                                                                                                                                                1. steve h. Aug 1, 2012 05:22 PM

                                                                                                                                                                                                                                                                                                  Leftover spinach tart and its gruyere cheese sauce was on tonight's menu. Side was a still-warm-from-the-sun tomato from the garden paired with mozzarella di bufala that we bought from Batali's outpost in Port Chester, New York. Basil from the garden, extra virgin olive oil and a few sprinkles of sea salt made the tomato/mozzarella combo stand tall. Italian white wine for Deb, beer for me. Yanks won their day game so Burn Notice will be on the plasma.

                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                    twodales Aug 1, 2012 06:13 PM

                                                                                                                                                                                                                                                                                                    Caprese is one of my Summer Faves, espec with garden tomatoes. Not much better than that combo. The tart sounds wonderful too. Think I'll make one for dinner tomorrow since it will be hot again. Maybe throw some fresh dill in with the spinach? Just scored a deal on gruyere so perfect timing.

                                                                                                                                                                                                                                                                                                    I was going to forego cooking this evening since I am flying solo tonight...however I had some ground lamb I bought yesterday that needed cooking or freezing. Mixed up some cumin, coriander, sauteed onion, garlic, fresh mint, dill, and parsley, garlic, oregano, dijon, s & p and mixed in a little ground pork (4 oz added to 12oz of lamb). Made one burger for me and froze the rest of the mixture. Toasted a small section of a baguette and added some baby greens, feta, sun dried tomatoes, kalamatas, splash of lemon juice, s & p .......wish you could all taste it. A nice chilled rose. Treating myself right tonight.

                                                                                                                                                                                                                                                                                                    Possibly a dab of home churned peach ice cream a little later?

                                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                                      steve h. Aug 1, 2012 06:31 PM

                                                                                                                                                                                                                                                                                                      Very cool.

                                                                                                                                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                                                                                                                                        gingershelley Aug 1, 2012 07:18 PM

                                                                                                                                                                                                                                                                                                        Sounds excellent 2D! Good to treat yourself!

                                                                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                                                                          mariacarmen Aug 1, 2012 07:30 PM

                                                                                                                                                                                                                                                                                                          damn the burger sounds good, 2d... especially the idea of lamb and the chilled rose...

                                                                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                                                                            scubadoo97 Aug 2, 2012 05:26 AM

                                                                                                                                                                                                                                                                                                            That lamb burger sounds excellent.

                                                                                                                                                                                                                                                                                                        2. roxlet Aug 1, 2012 05:18 PM

                                                                                                                                                                                                                                                                                                          Last night, I made Fuchsia Dunlop's dry sauteed chicken with celery and scallions. I thought the taste was wonderful, but my son did not like chomping on the peppercorns, which I will grind next time. Tonight my husband is at the stove. We're starting with a Greek salad and then moving on to grilled lamb chops with a side of barley and mushroom pilaf.

                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                            ChristinaMason Aug 2, 2012 05:55 PM

                                                                                                                                                                                                                                                                                                            I like that whole Greek menu, roxy. The pilaf sounds especially good.

                                                                                                                                                                                                                                                                                                          2. weezieduzzit Aug 1, 2012 05:15 PM

                                                                                                                                                                                                                                                                                                            Chicken breasts have been butterflied and stuffed with spinach, roasted red peppers and a slice of mozzarella. A salad has been made of assorted fresh tomatoes, mozzarella "pearls," cucumbers, balsamic, and a drizzle of olive oil. A chiffonade of basil, and a grind of salt and pepper will be stirred in just before serving. I'll check the garden for zucchini but they've slowed due to the heat- I'll check for eggplant, too. If there are either, a simple quick grill on the Forman (doesn't heat up the kitchen!!!) will do the trick. The chicken might just get the Forman treatment, too.

                                                                                                                                                                                                                                                                                                            Basically, tonight we're having summer for dinner. If I got my act together and learned to make mozzarella the only things I would have bought for this dinner would have been oil, vinegar, s&p and chicken. We just looked at a property where we could have chickens, too (not that this city girl knows ANYTHING about raising chickens.)

                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                              LindaWhit Aug 1, 2012 05:31 PM

                                                                                                                                                                                                                                                                                                              weezie, the chicken breasts sound very good!

                                                                                                                                                                                                                                                                                                              And I think you'd learn to wring some necks pretty darn quickly if you had property with chickens. :-)

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                weezieduzzit Aug 1, 2012 07:02 PM

                                                                                                                                                                                                                                                                                                                I might start slow with the kind of chickens that just lay eggs first......

                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                  LindaWhit Aug 1, 2012 07:47 PM

                                                                                                                                                                                                                                                                                                                  Mmm....fresh eggs.

                                                                                                                                                                                                                                                                                                            2. tcamp Aug 1, 2012 05:09 PM

                                                                                                                                                                                                                                                                                                              Wierd leftovers tonight. Burrito meat fillling made from taco seasoning, meat from last night's chicken thighs, onion, and a diced little squash. Reheated rice, black bean/corn salad. Warmed up tortillas, tomatoes and peppers from the deck, and cheese. I sort of ran out of steam today when it came to dinner ideas.

                                                                                                                                                                                                                                                                                                              1. mamachef Aug 1, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                Tonight starts out w/ a beet/arugula salad w/ crumbled goat cheese and a pistachio-oil vinaigrette; crushed pistachios on top. Moving on, the 'ol supercrispy Bon Apetit chicken thighs, only brined first to see what happens with them; hopefully-good fresh string beans with garlic, and rice pilaf w/ white wine, stock, lemon and pepper. Dinnah is served!
                                                                                                                                                                                                                                                                                                                Getting lots of inspiration here, thank goodness. I hit a cooking wall after a spate of canning and freezing, so it's good to get some mojo back. I'm sure my clients will appreciate it as well. :)

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                                                                                                  mariacarmen Aug 1, 2012 03:58 PM

                                                                                                                                                                                                                                                                                                                  do tell about what happens/ed with the brining of those crispy babes, 'k?

                                                                                                                                                                                                                                                                                                                2. mariacarmen Aug 1, 2012 01:29 PM

                                                                                                                                                                                                                                                                                                                  I'm thinking BLTs on toasted rye. yes, rye. Jewish Rye, to be exact. we like it like that. maybe with avo. but i have to stop and get bacon, and just that extra 5 mins. may tip the boyfriend into saying no, let's order in pizza. he's so danged hungry after work! ever heard of eating lunch??

                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                    mamachef Aug 1, 2012 03:09 PM

                                                                                                                                                                                                                                                                                                                    LOL. Your plan sounds ideal. Just rush.

                                                                                                                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                                                                                                                      mariacarmen Aug 1, 2012 03:57 PM

                                                                                                                                                                                                                                                                                                                      i will run, fleet-footed as my bum foot will allow!

                                                                                                                                                                                                                                                                                                                  2. Berheenia Aug 1, 2012 01:03 PM

                                                                                                                                                                                                                                                                                                                    Tonight I am signed up to cook for a family at church with a new baby so I am making this years favorite meal to deliver, a chicken and rice pilaf from the back of the box. It has tomatoes, green pepper, scallions and canned tomatoes and is a no brainer crowd pleaser - so far. As I won't get to see my own new grandbaby until the weekend I'll ask the parents if I can have a peek at their new guy.
                                                                                                                                                                                                                                                                                                                    Afterwards we will make ourselves a simple ham steak, broccoli and TJ's frozen mac and cheese for dinner.

                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                                      gingershelley Aug 1, 2012 07:15 PM

                                                                                                                                                                                                                                                                                                                      Super like! Nice to pass the baby-love on in a casserole, while you wait for an in-person view of your own new one:) Love a ham steak and broccoli. Sometimes, simple is best:)

                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                        ChristinaMason Aug 2, 2012 05:53 PM

                                                                                                                                                                                                                                                                                                                        Could you share that casserole recipe with us? Is it online?

                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                          Berheenia Aug 3, 2012 12:56 AM

                                                                                                                                                                                                                                                                                                                          http://www.neareast.com/#recipes/reci...
                                                                                                                                                                                                                                                                                                                          garnished with sauteed peppers

                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                                                                                                                            ChristinaMason Aug 4, 2012 08:44 AM

                                                                                                                                                                                                                                                                                                                            thanks!

                                                                                                                                                                                                                                                                                                                      2. alliegator Aug 1, 2012 12:53 PM

                                                                                                                                                                                                                                                                                                                        Shrimp po'boys with a very light slaw at Chez Gator. It's so blinkin' hot right now (106 currently), sandwich type meals are the only thing we can muster an appetite for.
                                                                                                                                                                                                                                                                                                                        Rather than heating up the oven, I'm thinking maybe I can run outside and toast up the bread on the hood of my car :/

                                                                                                                                                                                                                                                                                                                        1. BananaBirkLarsen Aug 1, 2012 11:53 AM

                                                                                                                                                                                                                                                                                                                          Last night was a couple of rather unremarkable personal sized pizzas. I undercooked them slightly and the crust was a bit too doughy.

                                                                                                                                                                                                                                                                                                                          To make up for it, I made myself a fabulous open faced egg salad sandwich for lunch today. Hard boiled eggs, a scoop of mayo (Duke's, which I found at Dollar Tree of all places), chopped preserved lemon, grated carrot, dill and a dash of smoked paprika. Piled atop lightly toasted homemade multigrain sourdough and topped with a drizzle of sriracha. Perfect.

                                                                                                                                                                                                                                                                                                                          Don't have a clue what's for dinner tonight. Probably something simple. It's been hot all week.

                                                                                                                                                                                                                                                                                                                          1. c
                                                                                                                                                                                                                                                                                                                            chefathome Aug 1, 2012 11:43 AM

                                                                                                                                                                                                                                                                                                                            Not exactly basking in heat (I'm heat intolerant) but am not wearing a woolly jumper, either, though I wish it were cool enough to do so! Anyway, I am making gnocchi with sausage, peas and smoked mozzarella with a side of sauteed Swiss chard twith roasted garlic that I picked from the garden (the chard, not the garlic). We are also having steamed green beans from the garden. As I am making mango jam today, I think we will also have it with Manchego cheese on crostini for a bit of a snack later (if we are not too stuffed).

                                                                                                                                                                                                                                                                                                                            1. Bacardi1 Aug 1, 2012 10:58 AM

                                                                                                                                                                                                                                                                                                                              Last night was a quicky "pantry" meal. Cooked up some "Lemon-Pepper Fettucine" (Rossi brand), & served it with "pantry" white clam sauce - 1 can of Progresso White Clam sauce + 1 can of undrained chopped clams + 1 chopped garlic clove sauteed in some extra-virgin olive oil + a few dashes of dried oregano & crushed red pepper flakes + a small handful of chopped Italian flat-leaf parsley from the garden. A green salad & a fabulous locally-made baguette were the sides.

                                                                                                                                                                                                                                                                                                                              1. nomadchowwoman Aug 1, 2012 09:19 AM

                                                                                                                                                                                                                                                                                                                                Last night we had "butter-basted halibut with creamy corn" (from COTM). I was late and rushing so my execution on the fish was less than perfect, but it was still good. CC was simply corn, cream, and my addition of sauteed sweet onion; how could that be bad? A couple salads to go with--avocado, tomato, onion and a vaguely caesarish one w/white anchovies and croutons.

                                                                                                                                                                                                                                                                                                                                I also made, but didn't taste, goat cheese ice cream swirled with peach puree. DH did and gave it a thumbs up.

                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                  ChristinaMason Aug 2, 2012 05:51 PM

                                                                                                                                                                                                                                                                                                                                  Excellent-sounding ice cream, nmcw. I admire your self-control. :)

                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                    nomadchowwoman Aug 3, 2012 02:39 PM

                                                                                                                                                                                                                                                                                                                                    BUTTER-basted halibut and CREAMy corn--lots of self-control, LOL. The "secret" to my ability to resist dessert is that I'm full from dinner--and, thank the heavens, once I'm up from the dinner table, I'm wired so that I almost never think about eating again.
                                                                                                                                                                                                                                                                                                                                    But I did taste that ice cream before DH finished it off last night--and all I can say is goat cheese ice cream is very good!

                                                                                                                                                                                                                                                                                                                                2. GretchenS Aug 1, 2012 08:40 AM

                                                                                                                                                                                                                                                                                                                                  So yesterday a co-worker and I ducked out and went to the local farmer's market held every Tuesday afternoon in the town where we work. It is a very nice farmer's market other than the fact that the field it is held in is mysteriously always 10 degrees hotter than anywhere else. I got a gorgeous salmon steak from the Fish Guy (that's what the sign said), knowing that whatever my fish share will be today it will not be salmon. Also gorgeous dill, green beans and cherry tomatoes (mixed varieties, I love that). So last night's dinenr was salmon broiled with a dill-mayo-mustard coating that browned nicely, some fairly evil sour cream-dill mashed potatoes and blistered green beans (without any Asian seasonings). Very tasty and enough salmon and mashed potato left to make a very nice salmon fishcake that will be breakfast, probably tomorrow. Today's fish share is monkfish - yay!! I will make a version of the Epicurious Roasted Monkfish with Saffron Tomato Sauce using my lovely cherry tomatoes and that will be WFD tonight.

                                                                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                    LindaWhit Aug 1, 2012 09:53 AM

                                                                                                                                                                                                                                                                                                                                    The saffron tomato sauce sounds very good, Gretchen - enjoy your monkfish! That's one UGLY fish when it's alive, and one TASTY fish when it's cooked! LOL

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                      h
                                                                                                                                                                                                                                                                                                                                      Harters Aug 1, 2012 10:25 AM

                                                                                                                                                                                                                                                                                                                                      Best ever monkfish I've had was a pub lunch in Ireland. Wrapped in air dried ham (can't recall if it was local, Italian or Spanish) and roasted. So simple and sooooo delicious

                                                                                                                                                                                                                                                                                                                                      Saffron tomato sauce sounds great!

                                                                                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                        mariacarmen Aug 1, 2012 01:26 PM

                                                                                                                                                                                                                                                                                                                                        i do love the sound of that monkfish....

                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                          gingershelley Aug 1, 2012 07:13 PM

                                                                                                                                                                                                                                                                                                                                          Monkfish! My favorite fish.... and the sauce sounds divine!

                                                                                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                            ChristinaMason Aug 2, 2012 05:50 PM

                                                                                                                                                                                                                                                                                                                                            <fairly evil sour cream-dill mashed potatoes and blistered green beans>

                                                                                                                                                                                                                                                                                                                                            speaking my language, gretchen...

                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                              GretchenS Aug 3, 2012 05:14 PM

                                                                                                                                                                                                                                                                                                                                              And here is the picture....

                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                nomadchowwoman Aug 3, 2012 09:59 PM

                                                                                                                                                                                                                                                                                                                                                "Yum" is all I can say.

                                                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                  kubasd Aug 4, 2012 10:03 AM

                                                                                                                                                                                                                                                                                                                                                  looks amazing....

                                                                                                                                                                                                                                                                                                                                            2. c
                                                                                                                                                                                                                                                                                                                                              ChiliDude Aug 1, 2012 08:37 AM

                                                                                                                                                                                                                                                                                                                                              Now that our garden is producing ripe tomatoes, there's a tomato salad as a side dish. The side dish is either 'insalata Caprese' or what my wife calls 'tomato salad.' The latter is diced tomato with thinly sliced sweet onion and 'basilico fatto a brandelli' (shredded fresh basil) topped with 'olio d'oliva extravergine.'

                                                                                                                                                                                                                                                                                                                                              I like to you use Italian culinary terms as opposed to the other foreign lingo.

                                                                                                                                                                                                                                                                                                                                              1. tiffeecanoe Aug 1, 2012 07:54 AM

                                                                                                                                                                                                                                                                                                                                                Well, have another eggplant ready to be eaten, still have, oh, about 6 ciabatta rolls left and a bunch of mozzarella and leftover marinara. SO, looks like I'll be making eggplant parmesan sandwiches tonight and salad loaded with cucumbers and tomatoes, I'm sure!

                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                                                                                  PHREDDY Aug 1, 2012 11:41 AM

                                                                                                                                                                                                                                                                                                                                                  Why not? We are having leftover chicken, short ribs, white beans with squash, some tomatoes, and basil from the garden , some basmati rice with onion and roasted garlic. Desert.. Ben and Jerry's on sale....14oz for 4.99.... Where is my pint?

                                                                                                                                                                                                                                                                                                                                                  1. re: tiffeecanoe
                                                                                                                                                                                                                                                                                                                                                    ChristinaMason Aug 2, 2012 05:47 PM

                                                                                                                                                                                                                                                                                                                                                    Ooh, I like the sounds of that. I looove eggplant!

                                                                                                                                                                                                                                                                                                                                                  2. m
                                                                                                                                                                                                                                                                                                                                                    mike9 Aug 1, 2012 07:42 AM

                                                                                                                                                                                                                                                                                                                                                    CAB eye of round is $1.99/lb this week so I' stocking up for winter. I'm keeping a 3lb roast out for tonight. It'll go nicely with a bibb lettuce salad and some grilled veg from the garden.

                                                                                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: mike9
                                                                                                                                                                                                                                                                                                                                                      m
                                                                                                                                                                                                                                                                                                                                                      mike9 Aug 2, 2012 02:37 PM

                                                                                                                                                                                                                                                                                                                                                      The Eye of Round I made last night was awesome. Perfect medium, great crust and very tender. I ground sea salt, pepper, garlic, thyme and crushed red pepper in a small processor. I rubbed that into the beef (3lbs) and let come to room temp. It went into a greased pan into a 500 degree oven. It was a 2.8 lb roast so I left it for 20 minutes @ 500 then turned the oven off. Now the important thing is DO NOT open the door for 2-1/2 hrs.

                                                                                                                                                                                                                                                                                                                                                      This is the first time I've tried this and it hands down beats my old method of low & slow.

                                                                                                                                                                                                                                                                                                                                                      1. re: mike9
                                                                                                                                                                                                                                                                                                                                                        mariacarmen Aug 2, 2012 03:32 PM

                                                                                                                                                                                                                                                                                                                                                        i'm unfamiliar with eye of round, m9..... what does that cut/prep get you, something steak-like, or more like a roast beef? sounds like something the BF would love....

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                          LindaWhit Aug 2, 2012 03:50 PM

                                                                                                                                                                                                                                                                                                                                                          mc, eye of round is most definitely a roast beef cut, especially with mike's cooking method.

                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Aug 2, 2012 04:47 PM

                                                                                                                                                                                                                                                                                                                                                            thanks LW. sounds delish, doesn't it?

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                              LindaWhit Aug 2, 2012 04:52 PM

                                                                                                                                                                                                                                                                                                                                                              I've never used mike9's method of cooking but it does sound good! It sounds like something to be tried very soon. :-)

                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                PHREDDY Aug 2, 2012 05:42 PM

                                                                                                                                                                                                                                                                                                                                                                LW... Have tried this method several times, it works. I still prefer my instant thermo or my automatic probe in my oven. Try m9's it is fun. I find eye round very Cost reasonable, but has to be sliced very thin. It tends to be ttough but has great beefy taste.

                                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                            gingershelley Aug 2, 2012 05:41 PM

                                                                                                                                                                                                                                                                                                                                                            I think of this, MC, as a west coast beef cut - I see it up here at least. Often sold sliced as 'steaks' too. The challenge is it is a very low-marbling cut, so can dry out. One of the times I would be tempted to try to get some beef fat to lay on it.

                                                                                                                                                                                                                                                                                                                                                            But that sure sounds good right now - sliced, cold, with a horseradish slaw....

                                                                                                                                                                                                                                                                                                                                                          3. re: mike9
                                                                                                                                                                                                                                                                                                                                                            ChristinaMason Aug 2, 2012 05:45 PM

                                                                                                                                                                                                                                                                                                                                                            That sounds really wonderful. Thanks for sharing your method. Does this work well with other cuts?

                                                                                                                                                                                                                                                                                                                                                            1. re: mike9
                                                                                                                                                                                                                                                                                                                                                              GretchenS Aug 2, 2012 05:49 PM

                                                                                                                                                                                                                                                                                                                                                              Wow, intriguing, low and slow works so well for this cut but you say that this is WAY better? Must try it! And mariacarmen, this makes great roast beef sliced very thin hot (or warm) the first night and is fabulous cold on sandwiches because so lean but very beefy taste.

                                                                                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                                m
                                                                                                                                                                                                                                                                                                                                                                mike9 Aug 3, 2012 07:35 AM

                                                                                                                                                                                                                                                                                                                                                                Gretchen for slicing like roast beef yes I found it better than slow cooking. That said because of the grain it's the perfect cut for pulled BBQ beef done in a slow cook method.

                                                                                                                                                                                                                                                                                                                                                                Many folks who jerk meat use it because it is very lean and the muscle fibers run pretty much straight thru the cut.

                                                                                                                                                                                                                                                                                                                                                          4. Njchicaa Aug 1, 2012 07:10 AM

                                                                                                                                                                                                                                                                                                                                                            Took out a container of meatballs and marinara that I froze a couple of weeks ago. We'll have that over pasta and a salad with the red leaf lettuce, carrots, celery, tomatoes, and onions we're getting in the organic produce co-op delivery today.

                                                                                                                                                                                                                                                                                                                                                            1. LindaWhit Aug 1, 2012 06:59 AM

                                                                                                                                                                                                                                                                                                                                                              I'm in major overload in life today, so I doubt I'll be doing much of anything for dinner tonight except perhaps scrambled eggs, bacon and toast.

                                                                                                                                                                                                                                                                                                                                                              The CSA blog says we'll get potatoes, onions, cucumbers, zucchini, carrots, eggplant (which I don't eat) instead of the original daikon radish, fresh parsley, and mixed baby lettuces (in the bag). So perhaps I'll make some home fries with the potatoes, if I'm so inclined. I suspect cereal would do me just fine tonight.

                                                                                                                                                                                                                                                                                                                                                              18 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                LindaWhit Aug 1, 2012 12:48 PM

                                                                                                                                                                                                                                                                                                                                                                Geez. Feels like we got gypped on the CSA today as compared to earlier weeks' boxes - I guess things didn't grow as fast as they had expected. It only seemed about half-filled. No potatoes, only 1 onion (I got that while my coworker got the 2 round eggplant), 1 zucchini (he took). But at least we got a decent number of carrots. Big bag of mixed lettuces as well.

                                                                                                                                                                                                                                                                                                                                                                Oh well. I'll stick with eggs tonight for dinner. Or maybe a tuna melt with bacon. And POTATO CHIPS. Let's just overdose on sodium tonight. I'll quench my thirst with a vodka and lemonade. :-)

                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                  steve h. Aug 1, 2012 01:16 PM

                                                                                                                                                                                                                                                                                                                                                                  Let's review:

                                                                                                                                                                                                                                                                                                                                                                  • Tuna melt with bacon (paprika, too?)
                                                                                                                                                                                                                                                                                                                                                                  • Potato chips
                                                                                                                                                                                                                                                                                                                                                                  • Vodka and lemonade

                                                                                                                                                                                                                                                                                                                                                                  Very cool.

                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                    LindaWhit Aug 1, 2012 01:17 PM

                                                                                                                                                                                                                                                                                                                                                                    Hmmm...paprika. Used in which way, steverino? I'm intrigued.

                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                      steve h. Aug 1, 2012 01:30 PM

                                                                                                                                                                                                                                                                                                                                                                      A little Hungarian (hot) paprika dusted on top of the tuna before it goes under the broiler adds a minor element that contributes to a satisfying whole. It's not uncommon.

                                                                                                                                                                                                                                                                                                                                                                      Washing it all down with a vodka lemonade just seems to work.

                                                                                                                                                                                                                                                                                                                                                                      How about that Bobby Valentine?

                                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                        LindaWhit Aug 1, 2012 02:01 PM

                                                                                                                                                                                                                                                                                                                                                                        Hmm...no hot paprika; just sweet. But I like the idea of it - might have to try it. And yeah, the vod/lem is much needed today.

                                                                                                                                                                                                                                                                                                                                                                        Not sure what's up with Valentine - did he say something (again)? Just wish Cherrington had been able to get rid of Beckett.

                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                          steve h. Aug 1, 2012 02:08 PM

                                                                                                                                                                                                                                                                                                                                                                          Go with it. Be generous.
                                                                                                                                                                                                                                                                                                                                                                          Be sure to kick back, relax and be happy that Jerry Jones doesn't own the Patriots.

                                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Aug 1, 2012 05:27 PM

                                                                                                                                                                                                                                                                                                                                                                            Oh, I'm always generous with the vodka and lemonade, Steve. :-)

                                                                                                                                                                                                                                                                                                                                                                            The tuna melts were good, especially with bacon, the chips were appropriate salty, and the V&L's were just the right addition.

                                                                                                                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                      twodales Aug 1, 2012 03:35 PM

                                                                                                                                                                                                                                                                                                                                                                      Love tuna melts. V & L can't be bad either.

                                                                                                                                                                                                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                                                                                                                                                                                                        scubadoo97 Aug 1, 2012 05:53 PM

                                                                                                                                                                                                                                                                                                                                                                        A tuna melt will send you home on Chopped if Scott Conant is there. Seafood and cheese oh my. A tuna melt is wonderful. Not bad unmelted as well

                                                                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                          steve h. Aug 1, 2012 06:01 PM

                                                                                                                                                                                                                                                                                                                                                                          House-made chips at the bar at Scarpetta (Manhattan and Miami) are excellent.

                                                                                                                                                                                                                                                                                                                                                                          A well-made tuna melt is a thing of beauty.

                                                                                                                                                                                                                                                                                                                                                                          1. re: scubadoo97
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Aug 1, 2012 06:07 PM

                                                                                                                                                                                                                                                                                                                                                                            Scott Conant can bite me. When a craving hits, I don't care what "goes with" or not, according to the experts. If it tastes good, it tastes good. As you and steve h. said - it's just *right* when it needs to be.

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                              steve h. Aug 1, 2012 06:25 PM

                                                                                                                                                                                                                                                                                                                                                                              Yeah, he can be a bit pretentious on TV.
                                                                                                                                                                                                                                                                                                                                                                              New England's own (by way of New Jersey) Jasper White has a killer recipe for Lobster Thermidor that pairs seafood and cheese in one of the most luxurious meals ever. Conant should give it a shot. He might change his mind.

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                gingershelley Aug 1, 2012 07:12 PM

                                                                                                                                                                                                                                                                                                                                                                                "***#**" Scott Conant, really! With you now, seester. Damn the foody torpedoes, and on with WFD!

                                                                                                                                                                                                                                                                                                                                                                                (Give that Scott C guy some raw red onions already!)

                                                                                                                                                                                                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                          mariacarmen Aug 1, 2012 01:24 PM

                                                                                                                                                                                                                                                                                                                                                                          mmmmm both sound good...

                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                            gingershelley Aug 1, 2012 07:10 PM

                                                                                                                                                                                                                                                                                                                                                                            Tuna melt with bacon(!!) and potato chips sounds like a much easier result of the happy tummy feeling I am after tonight... sadly, I did not think of that. See below.

                                                                                                                                                                                                                                                                                                                                                                            But, tomorrow WFL will be tuna mix ala moi, on a toasted english muffin schmeer of cream cheese, sprinkle of dill cover of the tuna salad, thin pickle slices, round of tomato, mostly crisp bacon, topped with cheddar and broiled. OH yum. Seriously, you are taking me off my grill-poached salmon and spinach!

                                                                                                                                                                                                                                                                                                                                                                            On the side, the last of the most recent 'lettuce/greens soup, and well no vodka/lemonade - as is daytime, some iced tea. But the muffin tuna toast is On! for tomorrow.

                                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                              LindaWhit Aug 1, 2012 07:45 PM

                                                                                                                                                                                                                                                                                                                                                                              The muffin tuna toast sounds like a keeper, gingershel! Enjoy. Sometimes the simplest meals just work.

                                                                                                                                                                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                              BabsW Aug 2, 2012 06:42 AM

                                                                                                                                                                                                                                                                                                                                                                              That sounds great! I haven't had a tuna melt in ages.

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                n
                                                                                                                                                                                                                                                                                                                                                                                nvcook Aug 2, 2012 05:47 PM

                                                                                                                                                                                                                                                                                                                                                                                remember to add a splash of cran to that vodka lemonade Linda...

                                                                                                                                                                                                                                                                                                                                                                            3. twodales Aug 1, 2012 06:46 AM

                                                                                                                                                                                                                                                                                                                                                                              Bangers. Beans (on toast for the Mr.) A couple of Woodchuck ciders & Covert Affairs.

                                                                                                                                                                                                                                                                                                                                                                              Tonight, hubby is in Phillie on Biz so I prob won't cook. *yeahhhhh*

                                                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: twodales
                                                                                                                                                                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                                                                                                                                                                Harters Aug 1, 2012 08:01 AM

                                                                                                                                                                                                                                                                                                                                                                                You just need some fried mushrooms, 2D, and you've got my favourite Sunday breakfast.

                                                                                                                                                                                                                                                                                                                                                                                Not the ciders of course (although I always get confused about American cider as there's some that are alcoholic and some that aren't)

                                                                                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                  twodales Aug 1, 2012 03:34 PM

                                                                                                                                                                                                                                                                                                                                                                                  Brown mushrooms with some worcestershire. Yum. Maybe a grilled tomato and a bit of (back) bacon? Yum. BTW, these were like your ciders and I agree...it is confusing.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                                                                                                                                                                                    JungMann Aug 1, 2012 07:08 PM

                                                                                                                                                                                                                                                                                                                                                                                    Ah yes, the grilled tomato is a must. And pass the HP. Spanish cider for me, though.

                                                                                                                                                                                                                                                                                                                                                                              2. JungMann Aug 1, 2012 06:39 AM

                                                                                                                                                                                                                                                                                                                                                                                Inspired by your trip to market, I had a Mediterranean dinner myself last night. A moulded salad of purslane, scallions, dill and mint bound with very thick yogurt, which I had sprinkled with Urfa pepper, sumac, rose water and salt. On the side I had escabeche de verduras for a little textural complexity. Pita bread would have been welcome, but the loaves were so far back in the freezer it was too much of a bother to free them.

                                                                                                                                                                                                                                                                                                                                                                                Tonight we're trying our hands at a Chinese recipe for dressed poached chicken known by the rather descriptive moniker "Mouth Watering Chicken." From experience, it's an accurate appellation... at least when I get it at the restaurant. Haven't decided yet whether I'm going with the Mission Chinese recipe or something more traditional.

                                                                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Aug 1, 2012 01:23 PM

                                                                                                                                                                                                                                                                                                                                                                                  Mission Chinese - as in here in San Francisco? Did the NY branch already open?

                                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                    JungMann Aug 1, 2012 02:00 PM

                                                                                                                                                                                                                                                                                                                                                                                    The same! It's only been open for 3 months in NYC, but it's already an impossible to get into sh*tsow, so I may have to satisfy my craving at home.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                                      mariacarmen Aug 1, 2012 02:23 PM

                                                                                                                                                                                                                                                                                                                                                                                      it has very mixed reviews here.... people love it, people hate it. people complaint about authenticity, others say shut up. my problem is it's been hit and miss, sometimes too greasy, never spicy enough, but some things were good.

                                                                                                                                                                                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                                                                                                                                                                                  Harters Aug 1, 2012 06:35 AM

                                                                                                                                                                                                                                                                                                                                                                                  It's pork fillet night at Casa Harters.

                                                                                                                                                                                                                                                                                                                                                                                  It's been split almost open (like a book), chopped marjoram, grated lemon zest and sliced garlic added. Tied up again, it's been marinating in lemon juice and bay leaves since last night. In due course, it'll go in the oven for around 30 minutes.

                                                                                                                                                                                                                                                                                                                                                                                  Alongside, some runner beans. I'm cooking them to a recipe in our cookbook of the week which is one of our souvenir books from past holidays. In this case, "Pennsylvania Dutch Cooking" reminds us of a trip to Lancaster County where, like all the other tourists, we gawped, a bit awkwardly, at Amish people. Anyway, these beans are called "schnitzel beans", presumably cos they get served with schnitzel.

                                                                                                                                                                                                                                                                                                                                                                                  So, you fry a little bacon till crisp. And you fry some onion till soft. And you chop your beans into smallish lengths and you fry them a bit with the onions and bacon. Then you add chopped tomatoes, seasoning and a little water. They cook slowly until the beans are done and the liquid reduced to only a drizzle. There'll be spuds of some form or another.

                                                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                                    nomadchowwoman Aug 1, 2012 09:09 AM

                                                                                                                                                                                                                                                                                                                                                                                    I've driven around in that area a few times, Harters, and especially loved stopping at some of the shops. Once my husband and I had a a delicious meal at a restaurant in the area though it wasn't Amish, per se. The food was mostly German-esque, as in linguafood's veal with mushrooms, and there were many kinds of potato dishes from which to choose, and a lovely fire going. And beautiful pies.

                                                                                                                                                                                                                                                                                                                                                                                    Your pork sounds excellent. Curious to hear what you think of your beans.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                                                                                      h
                                                                                                                                                                                                                                                                                                                                                                                      Harters Aug 1, 2012 01:04 PM

                                                                                                                                                                                                                                                                                                                                                                                      Beans were OK. Nothing thrilling.

                                                                                                                                                                                                                                                                                                                                                                                      We're finding this to be an issue with several of the touristy cookbooks we have. The recipes just don't delight. Of course, it's because we've bought them as souvenir but this one, like some of the others is on its way to the charity shop. The book cull is definitely working - all the books have now found space on the shelves instead of being heaped on the floor.

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