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What's for Dinner #161 [old]

roxlet Aug 19, 2012 01:36 PM

With cooler weather promising fall, a richer dinner seems to be in order.

We are having some friends over, and will have some guacamole with cocktails. Dinner will start with a frisee salad with asparagus and parmesan curls. For the main, we are having duck, which is roasting slowly in the oven now, and which, once it renders most of its fat, will be cooked at a high temperature on the bbq. With that will be dirty rice incorporating some of the duck livers. For dessert I've made a lattice blueberry pie that I'll serve with vanilla ice cream -- not made by me!

That's the most cooking -- and use of the oven -- that has gone on here in a very long time it seems. What's for dinner in your neighborhood?

  1. w
    wyogal Aug 19, 2012 01:48 PM

    Roast pork loin, potatoes, and scalloped green chile/corn.

    1. Njchicaa Aug 19, 2012 02:04 PM

      Making the no-cook pasta sauce on the front page of chow.com today. Going to use fresh mozzarella instead of goat cheese, though, because that's what I have on hand. We spent all day on the beach and had burgers and stuff for lunch, so something easy and light is just what I need.

      1. linguafood Aug 19, 2012 02:08 PM

        Two bone-in, skin-on chicken breasts are currently dry-brining in the fridge and will be roasted in the oven later. Side will be nuked COTC slathered with butter and salt and a Greek salad.

        Simples today, as Harters would say.

        1. m
          MAH Aug 19, 2012 02:13 PM

          Today we are having grilled bone in rib eyes with chimichurri sauce, grilled corn on the cob with chili and lime, grilled asparagus. Toddler and I mixed up some chocolate chip cookie dough earlier this afternoon that is now resting in the fridge. So, warm chocolate chip cookies for dessert.

          5 Replies
          1. re: MAH
            ChristinaMason Aug 19, 2012 08:25 PM

            Very nice. I love that you cook with your little one.

            1. re: MAH
              iL Divo Aug 22, 2012 06:49 PM

              mah, love the sound of your chimichurri sauce.

              Mexican turkey meatballs with two kinds of rice, refried beans, green salad with tomatoes, iced tea and scottish shortbread that I made yesterday spread with a nutella type dark chocolate sauce sandwiched in

              1. re: iL Divo
                mike9 Aug 22, 2012 09:51 PM

                I had some leftover grilled pork chops. I chopped leak, garlic, red bell pepper and sauteed in some live oil. Meantime I toasted then steeped an Ancho chilli in a little water. I seaded then minced the pepper and added it and the water to the veg mix. I cut the kernels from two ears of sweet corn and added that. I trimmed the chops and added the bones to the pan along with some Porter ale from the local brewery and let that mixture cook down adding more ale as needed then let rest.

                Before dinner I preheated the oven to 400, shredded the pork and added to the pan and mixed well. I lined a sheet pan with parchment coated with cooking spray. I took a package of egg roll wrappers and put a spoonful of the pork mix into each one then rolled and sealed and placed on the pan. I sprayed the tops and baked in the oven for 15 minutes turning once.

                Man were they good!!!

                1. re: mike9
                  mariacarmen Aug 23, 2012 08:20 AM

                  man, they sound good! way to repurpose creatively! did you have a sauce with them, or did they not need it?

                  1. re: mike9
                    iL Divo Aug 25, 2012 07:14 PM

                    mike sounds like a triumphantly successful meal :)

                    I'm cleansing so my meals are set in stone- all the same for 2 weeks.
                    so I had steamed carrots kernel corn fresh spinach with 1/2 chicken breast sautéed (no fat) with herbal iced tea. hub had same but with pilaf rice and a burger patty. he had chocolate I didn't, so sad.

              2. LindaWhit Aug 19, 2012 02:18 PM

                Reposting from the old thread...

                I had all good intentions of "doing stuff" today. I am working (well, the oven is) on the 2nd batch of roasted tomatoes. One more to go. But that "other stuff" is still there. I'm going to blame it on a bum knee that's been bothering me for the past 3-4 days. I went out to get a knee brace, but bought one one size too small, so that's not even being used. And I don't have an Ace bandage to wrap it. I'll get a few things done, but nothing major. Definitely have to get the rest of the tomatoes done, as they'll go bad quickly if I don't.

                Bought some plain sirloin tips yesterday at the butcher, so made a marinade of teriyaki sauce, olive oil, lemon juice, garlic powder, dried minced onion, dried parsley, and Aleppo pepper and poured it over two large tips to marinate. They'll be done on a hot grill pan, and sides will be a baked potato with sour cream and chives, and a sauté of chunks of CSA zucchini, CSA onion, TJ's roasted corn, and seasoned with salt, pepper, and dried thyme.

                3 Replies
                1. re: LindaWhit
                  roxlet Aug 19, 2012 02:40 PM

                  Ice that knee! It will help.

                  1. re: roxlet
                    LindaWhit Aug 19, 2012 05:37 PM

                    You sound like my sister. She said the same thing while she was bored stuck in traffic at the Hampton tolls on the way home from Maine this evening. ;-)

                  2. re: LindaWhit
                    scubadoo97 Aug 20, 2012 11:16 AM

                    Feel better. Dinner sounds delish

                  3. chefathome Aug 19, 2012 02:47 PM

                    Easy peasy tonight. Halibut en papillote with baby potatoes, green beans, oven-roasted tomatoes, white wine, lemon and capers. Probably just fruit to finish.

                    1. ChristinaMason Aug 19, 2012 08:18 PM

                      We stopped by an Asian market with friends yesterday while out in the 'burbs and picked up some pork belly and yu choy. Dinner tonight was Taiwanese-style braised pork belly (seared and braised in light and dark soy sauces, scallion, whole garlic, ginger, clove, star anise, cinnamon, turbinado, frizzled shallots, water, and 5-spice powder). Served that with Chinese egg vermicelli and the greens stir-fried in garlic oil, steamed in broth, and drizzled with black vinegar and chili oil. Delicious and very easy.

                      6 Replies
                      1. re: ChristinaMason
                        JungMann Aug 19, 2012 08:35 PM

                        That sounds like a terrific meal! I like Taiwanese pork chops, but I find it hard to match sides with those very specific flavors. I'll try greens with black vinegar and chili oil next time. I assume it's just a very slight drizzle of both?

                        1. re: JungMann
                          ChristinaMason Aug 19, 2012 09:36 PM


                          1. re: JungMann
                            ChristinaMason Aug 20, 2012 09:35 AM

                            OH, I forgot! I also added a pinch of Szechuan peppercorn to the yu choy oil. Forgot until I reheated leftovers.

                            1. re: ChristinaMason
                              JungMann Aug 20, 2012 10:15 AM

                              Love it even more!

                          2. re: ChristinaMason
                            roxlet Aug 20, 2012 04:36 AM

                            That sounds wonderful, ChristinaM!

                            1. re: roxlet
                              ChristinaMason Aug 20, 2012 08:35 AM

                              Thanks! I loved how low-effort it was.

                          3. ChristinaMason Aug 19, 2012 08:24 PM

                            Sounds like a wonderful meal, roxlet. Lucky friends.

                            2 Replies
                            1. re: ChristinaMason
                              roxlet Aug 20, 2012 04:38 AM

                              It was delicious, and my husband did two unexpected things -- one was that it was actually pulled duck, with unctuous meat and crackling skin, and the other was that the dirty rice was very spicy, which I loved!

                              1. re: roxlet
                                ChristinaMason Aug 20, 2012 07:51 AM

                                I love dirty rice, which for me is still defined by Popeyes, lol. But I haven't really had it elsewhere. I made some Hoppin' John around New Year that had ground beef in it...it was almost dirty-rice like in is greasy, umami-laden deliciousness.

                            2. letsindulge Aug 19, 2012 08:43 PM

                              Seared Scallops, Saffron Risotto, & Summer Squash. Taking off for a 2 week girls trip to HI mid-week so wanted to get some home-cooking into the hubs.

                              1 Reply
                              1. re: letsindulge
                                LindaWhit Aug 20, 2012 10:19 AM

                                That looks great! And enjoy your girls vacation in Hawaii!

                              2. mariacarmen Aug 19, 2012 08:46 PM

                                Julia Child's 100th Birthday Dinner c'est fini! boeuf à la Bourguignonne - magnifique. well, with a reservation. i think either my oven cooks too hot or i had a not-great cut of meat, because although the sauce was divine - DIVINE - the meat was just a tad stringy, and it didn't even cook the whole 3-4 hours, but i don't think more time would have helped it. still and all, wonderful. as you would expect from a Julia recipe, as you would expect from the French - the sauce was really pretty simple, yet had depth and complexity and lusciousness. alongside i went super-simples - steamed potatoes, peeled, slathered in Plugra European butter, fresh parsley, and a super simple salad of butter lettuce with toasted slivered almonds and thinly sliced shallots in a dijon vinaigrette. first time steaming potatoes - really loved how they held their shape and texture, loved the sweetness of the butter. salad was a little bit of perfection too - silky soft lettuce with the nuttiness of the almonds... i even made dessert - a clafouti - my first time - fresh sweet cherries the BF helped me pit, in a warm, pillowy, bread pudding-like custard. would have liked it even better if i'd make a sweet cream with it, whipped or not, but it was good. to drink we had a red wine from Les Baux des Provence - Mas de Gourgonnier - a wine we first had during our year of attempted ex-pat-ness - the vintner himself gave me a bottle at his Provence winery located at the foot of the Alpilles, but fortunately I can now find this fully organic wine at BevMo and Whole Foods, on occasion. It's a blend of Cabernet, Carignane, Grenache and Syrah, and its peppery/cherry notes went well with all aspects of dinner.

                                all in all, a day very well spent.

                                17 Replies
                                1. re: mariacarmen
                                  kubasd Aug 19, 2012 10:29 PM

                                  Wow. Color me green with jealousy! :) That looks just divine. C'était perfection!

                                  1. re: mariacarmen
                                    roxlet Aug 20, 2012 04:40 AM

                                    What a wonderful meal, and a great way to celebrate cooking's greatest grand Dame!

                                    1. re: mariacarmen
                                      GretchenS Aug 20, 2012 09:23 AM

                                      Fabulous, mc, simply fabulous. Just ate lunch and I'm hungry all over again.

                                      1. re: mariacarmen
                                        LindaWhit Aug 20, 2012 10:19 AM


                                        1. re: LindaWhit
                                          mariacarmen Aug 20, 2012 11:57 AM

                                          thanks ladies!

                                        2. re: mariacarmen
                                          gingershelley Aug 21, 2012 10:44 AM

                                          MC, that looks and sounds SO fabulous! Very classic to go simple on the sides with a complex dish like beef borg. I too really love steamed potatoes (learned from the Frenchman, of course). Very good new potatoes, steamed are also super with fish.

                                          Didn't know you had lived in France. Tres Interesanté.

                                          Nicely done!

                                          1. re: gingershelley
                                            mariacarmen Aug 21, 2012 10:58 AM

                                            thanks, gs!

                                            yes, it was the year of our great escape, 9 months in Europe in '05 - the first month in Marseille with visits all over the south of France. Arles, Avignon, Montpellier, Aix-en-Provence, as far up as Lyon.... aaahhhh... making me all misty...

                                            1. re: mariacarmen
                                              gingershelley Aug 21, 2012 11:34 AM

                                              Sounds wonderful, MC. I am scheming over here trying to find a way to get back to France for a long stay myself. That Frenchman has turned me into a Francophile, darn him!

                                          2. re: mariacarmen
                                            twodales Aug 21, 2012 06:24 PM

                                            Les Baux...I found that area to have a bit of mystery to it...just the feeling I had when we were exploring....

                                            1. re: twodales
                                              gingershelley Aug 21, 2012 07:38 PM

                                              2dales, the pictures of the area on googleimages are haunting... love the limestone outcroppings and ruins. Sorry to have missed this last few years. Will file it in 'must visit' on a future trip. It looks very worthy of exploring for a few days... glad you enjoyed it's joys:)

                                              Last few trips, too busy running from the Frenchman's mom's relatives farm in St. Martin, down to Béziers, where his dad was from, and knew we were missing many gems/days of exploring in between! Always good to have new destinations brought up.

                                              1. re: gingershelley
                                                mariacarmen Aug 21, 2012 09:41 PM

                                                and the whole area smells of wild onions and lavendar... just gorgeous.

                                                1. re: mariacarmen
                                                  gingershelley Aug 21, 2012 10:38 PM

                                                  sigh.... perhaps a chowhound rental villa next spring for a week.... we could make a party in a village in France....

                                                  1. re: gingershelley
                                                    LindaWhit Aug 22, 2012 07:35 AM

                                                    Now THAT is an idea with which I could get on board!

                                                2. re: gingershelley
                                                  Harters Aug 22, 2012 01:39 AM

                                                  One of these days, I may get to Beziers. It is twinned with our borough.

                                                  1. re: Harters
                                                    gingershelley Aug 22, 2012 10:10 AM

                                                    I really like it there. There is an ugly modern part of the town, but the old part, and especially along the water is nice. There are a couple of very good restaurants JF's dad has taken us to. Would have to look at vacation notes to remember the names though.

                                                    Worth a stop overnight at least.

                                              2. re: mariacarmen
                                                nomadchowwoman Aug 23, 2012 03:41 PM

                                                Gorgeous all, mc. JC's BB recipe is the only one I've ever used (probably only once every couple of years, but I don't feel I'll ever need another recipe), and to me the sauce is so good that even if the meat isn't perfect, the dish is a winner.
                                                I'v never seen a lovelier looking clafoutis.

                                                1. re: nomadchowwoman
                                                  mariacarmen Aug 23, 2012 04:57 PM

                                                  oh wow, NCW, high praise indeed - thanks!!

                                              3. twodales Aug 19, 2012 10:00 PM

                                                Never make this in Summer but since it is quite cool...I made a "proper" Sunday meal...Roast Beef, Yorkshire pudding, roasted parsnips and potatoes, Sauteed shredded brussell sprouts and of course, horseradish sauce on the side. The Brit was surprised and happy.

                                                The only item missing was Trifle.

                                                8 Replies
                                                1. re: twodales
                                                  chefathome Aug 20, 2012 08:37 AM

                                                  Now THIS is my type of meal. Do you ever make mushy peas with it?

                                                  1. re: chefathome
                                                    twodales Aug 20, 2012 03:44 PM

                                                    The 'Ubby isn't a fan of those glaringly green mushy peas I am afraid. :-)

                                                    1. re: twodales
                                                      chefathome Aug 20, 2012 06:39 PM

                                                      Oh, well. Sounds like a fabulous Sunday meal regardless!

                                                      1. re: twodales
                                                        Harters Aug 21, 2012 05:31 AM

                                                        Mushies only really work with fish & chips. IMO, of course.

                                                        1. re: Harters
                                                          twodales Aug 21, 2012 05:50 AM

                                                          That is the only association that I know about.

                                                          1. re: Harters
                                                            chefathome Aug 21, 2012 11:39 AM

                                                            They are definitely best with fish and chips. For some reason I associate them with the Sunday roast but that is just how we do it, not have I enjoy it when in England.

                                                      2. re: twodales
                                                        GretchenS Aug 20, 2012 09:25 AM

                                                        mmmmmmmmmmm, proper Sunday lunch...

                                                        1. re: twodales
                                                          gingershelley Aug 21, 2012 10:45 AM

                                                          Now THAT sounds really good. And one of the best things about Sunday roast beef, is cold monday roast beast sandwiches - with lot's of mayo and horseradish!

                                                        2. BananaBirkLarsen Aug 19, 2012 10:22 PM

                                                          We ended the weekend with a really nice chili verde with pork. Sides were cumin garlic black beans, "Spanish" rice (from a box) and flour tortillas toasted over the flame on the stove. Tomorrow, the remainder of the chili will be used to sauce cheese enchiladas made with blue corn tortillas.

                                                          1. Berheenia Aug 20, 2012 02:34 AM

                                                            The low heat and dew point are to die for! Had to use the oven for Sunday dinner but wasn't feeling ambitious enough for a Julia meal so I went back to a recipe I found on this board but never made, Stout and Cheddar Meatloaf. We didn't have stout but used an old bottle of TJ's xmas ale- actually this ingredient cooks down to nothing so subbing the ale seemed like a no brainer, and skipped the veal, used a grass fed burger only. Another winner! Garlic mashed and steamed yellow squash with wine and beer and Julia and Jacques cooking on the tube. They made an American potato salad that might work for a Julia meal when the heat returns, and it always does.

                                                            1. twodales Aug 20, 2012 04:16 AM

                                                              All I know so far is that we are having zucchini flowers tonight. Everything else will pale in comparison....

                                                              7 Replies
                                                              1. re: twodales
                                                                roxlet Aug 20, 2012 04:40 AM

                                                                I'm heading out to Long Island today, and I hope to score some zucchini flowers. How are you making them?

                                                                1. re: roxlet
                                                                  twodales Aug 20, 2012 07:23 AM

                                                                  roxlet, I usually just egg and flour them or mix flour and water into a creamy slurry ala Marcella. I might try stuffing some of them with goat cheese or fresh and regular mozzarella and herbs too and then fry them, just to experiment a bit.

                                                                  The trick is finding something to serve with them. I like pappardelle with Boar ragu but not feeling the pasta thing today so maybe something grilled?

                                                                  1. re: twodales
                                                                    gingershelley Aug 21, 2012 10:50 AM

                                                                    So nice 2dales. I scored some zucchini flowers last week at my farmer's market for only $1.00! I don't think my mexican farmers seem to think they have much value... lucky me.

                                                                    Did the slurry coating, and stuffed with goat cheese mixed with a little ricotta, fresh oregano, parm and parsley. Simply sauteed for a few minutes.

                                                                    I totally forgot to report this on the last thread....

                                                                    Something was wrong with a couple of them tho, they were really, really bitter right at the bottom of the blossom, where it connected to the stem. Anyone know what causes that?

                                                                    1. re: gingershelley
                                                                      twodales Aug 21, 2012 06:28 PM

                                                                      Gosh gs, I've never had that experience. I have heard that other types of squash blossoms can have a stronger taste than the courgettes. I did mine in a similar fashion: no ricotta in mine though. My daughter loved them and I thought they were pretty great too. They are such a treat...like English strawberries. A fleeting and special seasonal delight.

                                                                      1. re: twodales
                                                                        gingershelley Aug 21, 2012 07:40 PM

                                                                        2dales, I have never had that either, it was VERY bitter at the base, in about 1 in 4 blossoms.... I wondered if it had something to do with not taking out the stamen, like some recipes say to do, tho I have never bothered before or had a problem.

                                                                        Hope someone else has some advice. If not, I will go on a Bing hunt!

                                                                        1. re: gingershelley
                                                                          nomadchowwoman Aug 23, 2012 03:50 PM

                                                                          gs--I neve bother removing the stamen either and have never had the problem--but I have been told that the risk of bitterness is the reason some people remove it.
                                                                          Funny, the Mexican farmers who sell these at our FM also let them go very inexpensively. But they go quickly.

                                                                2. re: twodales
                                                                  nomadchowwoman Aug 23, 2012 03:46 PM

                                                                  You could serve those alone; I'd be quite delighted. How I love those things!

                                                                3. Bacardi1 Aug 20, 2012 08:09 AM

                                                                  Last night I needed something quick, plus I needed to use a pint of beautiful fresh tiny organic baby okra from the farmers market before they were past their prime.

                                                                  So I cut up some boneless skinless chicken thighs into bite-size pieces & sauteed them in some extra-virgin olive oil along with one large Jalapeno pepper. Added them to a pot of Zatarain's low-sodium "Jambalaya" mix. About 5 minutes before done, added in my pint of trimmed cute little baby okra. Turned out spicy & delicious; served with a big green salad & a warmed fresh French baguette.

                                                                  7 Replies
                                                                  1. re: Bacardi1
                                                                    ChristinaMason Aug 20, 2012 08:35 AM

                                                                    Sounds tasty; good save!

                                                                    1. re: ChristinaMason
                                                                      Bacardi1 Aug 20, 2012 05:46 PM

                                                                      Zatarain's mixes save my bacon on many occasions - lol!! Which is why I keep a selection of them in my pantry.

                                                                      1. re: Bacardi1
                                                                        gingershelley Aug 21, 2012 10:51 AM

                                                                        Zatarian's is one of my favorite take-alongs for camping cooking. Grill a few shrimp and sausage kabobs over the fire, Zatarian's cooked in the cast iron pot, and dinner is on:)!

                                                                        1. re: gingershelley
                                                                          Berheenia Aug 21, 2012 12:14 PM

                                                                          Third Zatarians. Just made the red beans and rice last week for the first time and we were in love.

                                                                    2. re: Bacardi1
                                                                      Dirtywextraolives Aug 22, 2012 08:39 AM

                                                                      I really like that Zatarain's mix as an easy dinner shortcut, that tastes almost as good as when I spend the day making jambalaya from scratch.

                                                                      1. re: Dirtywextraolives
                                                                        gingershelley Aug 22, 2012 10:10 AM

                                                                        definitely buy the low sodium one tho, as it is still pretty highly seasoned out of the box.

                                                                        1. re: gingershelley
                                                                          Dirtywextraolives Aug 22, 2012 11:43 AM

                                                                          Yes, I believe I already do. What's low sodium to a Cajun is pretty much normal to the rest of us ; ))

                                                                    3. h
                                                                      Harters Aug 20, 2012 08:12 AM

                                                                      I and I is going to jerk some pork.

                                                                      Or, to be precise (and more British) I'm going to toss some chunks of pork fillet with jerk seasoning, allspice, Tabasco, lime zest and lime juice, salt & pepper. They get threaded on skewers along with some chunks of pineapple. They get cooked on the griddle pan.

                                                                      And what are we having with it, I hear you wonder. Well, it's rice & peas, innit.
                                                                      Of course it is.
                                                                      Maytals blasting out on the system to piss off the neighbours again. Rock steady, man.

                                                                      3 Replies
                                                                      1. re: Harters
                                                                        LindaWhit Aug 20, 2012 10:23 AM

                                                                        Can't go wrong with Toots. Loud.

                                                                        1. re: Harters
                                                                          mariacarmen Aug 20, 2012 11:59 AM

                                                                          feeling irie with that!

                                                                          1. re: Harters
                                                                            gingershelley Aug 21, 2012 10:52 AM

                                                                            You be jammin' with that pork dinner Harters:)

                                                                          2. chefathome Aug 20, 2012 08:39 AM

                                                                            Baguette with prosciutto, olive oil and sea salt from Croatia, fresh figs, chestnut honey and toasted walnuts. Simple and light.

                                                                            28 Replies
                                                                            1. re: chefathome
                                                                              mariacarmen Aug 20, 2012 11:59 AM

                                                                              i LOVE this kind of meal.

                                                                              1. re: mariacarmen
                                                                                chefathome Aug 20, 2012 12:31 PM

                                                                                Me, too. I can hardly wait! Meals like this whisk me back to the Mediterranean in two seconds flat.

                                                                                1. re: mariacarmen
                                                                                  gingershelley Aug 21, 2012 10:53 AM

                                                                                  +1! I miss my friend's fig tree since they moved. August used to be all about the free supply of figs... will have to pick up some. Stuffed with gorgonzola dolce, about the best thing around.

                                                                                  1. re: gingershelley
                                                                                    chefathome Aug 21, 2012 11:40 AM

                                                                                    Ah...figs and gorgonzola dolce. Talk about bliss!

                                                                                    At our Croatia house we have glorious fig trees but we are not there in August so our friends enjoy them instead.

                                                                                    1. re: chefathome
                                                                                      gingershelley Aug 21, 2012 05:57 PM

                                                                                      Chefathome, I would be delighted to go 'take care of' your fig tree in Croatia for you, anytime... just let me know!

                                                                                      1. re: gingershelley
                                                                                        chefathome Aug 21, 2012 06:35 PM

                                                                                        Feel free to go in July and August and pick to your heart's content. We spend every May and October there. I think you will quite like it! :-)

                                                                                        1. re: chefathome
                                                                                          gingershelley Aug 21, 2012 07:41 PM

                                                                                          Can I rent your house out to go with the fig tree? Just askin' :)

                                                                                          1. re: gingershelley
                                                                                            chefathome Aug 22, 2012 07:50 AM

                                                                                            As long as you leave it cleaner than when you arrive! ;)

                                                                                            1. re: chefathome
                                                                                              gingershelley Aug 22, 2012 10:11 AM

                                                                                              Oh, I would happily spend a day scrubbing and polishing!

                                                                                          2. re: chefathome
                                                                                            mariacarmen Aug 21, 2012 09:48 PM

                                                                                            i've picked olives in Croatia, can i help?

                                                                                            1. re: mariacarmen
                                                                                              gingershelley Aug 21, 2012 10:39 PM

                                                                                              If chefathome says yes, I am in for fig pickin' at the Croatia house:) Our jeans can climb the ladders to lose a size....

                                                                                              1. re: gingershelley
                                                                                                chefathome Aug 22, 2012 07:51 AM

                                                                                                My jeans as well. I was sure I would lose a jean size from our last trip there in May to October but, well, um...no. But I just love the Mediterranean diet. Fresh figs, fish, shellfish, mushrooms, olive oil, vino...

                                                                                              2. re: mariacarmen
                                                                                                chefathome Aug 22, 2012 07:50 AM

                                                                                                Seriously? What region? Our house is in Istria. A lovely old restored stone house with blue shutters and gorgeous garden...sigh... Lots of walks in the forest from our doorstop. We forage for herbs and use them for cooking in our outside wood-burning oven.

                                                                                                1. re: chefathome
                                                                                                  mariacarmen Aug 22, 2012 08:26 AM

                                                                                                  we were in a little town called Podgora, about 3 hours from Dubrovnik, on the coast for about a month, staying with a family, and we picked olives with them for 3 days - they didn't have a huge orchard. it was great fun, wonderful oil. We stopped in Istria overnight on our trip from Northern Italy to Podgora. Such a lovely country (what we saw of it, we were only on the coast.)

                                                                                                  1. re: mariacarmen
                                                                                                    chefathome Aug 22, 2012 10:12 AM

                                                                                                    How lovely! Isn't fresh olive oil a pleasure? So grassy and green. Sounds like your trip was amazing. It is a remarkable country. Hopefully you will return someday and do more exploring and olive oil picking!

                                                                                                    1. re: mariacarmen
                                                                                                      gingershelley Aug 22, 2012 10:13 AM

                                                                                                      That sounds wonderful! I keep meaning to take a trip to visit my friend Sly, who has a cooking school in Lecce, in Puglia during olive harvest season and do the oil pressing with he and his friends...

                                                                                                    2. re: chefathome
                                                                                                      gingershelley Aug 22, 2012 10:12 AM

                                                                                                      Chefathome.... it just keeps sounding better and better!

                                                                                                      1. re: gingershelley
                                                                                                        mariacarmen Aug 22, 2012 10:16 AM

                                                                                                        pomegranate trees everywhere, amazing vistas, warm lovely people... what could be better?

                                                                                                        1. re: mariacarmen
                                                                                                          GretchenS Aug 22, 2012 11:19 AM

                                                                                                          Dear friends of mine recently vacationed in Istria and came back raving about it. They gave me 2 litres of the most astoundingly wonderful olive oil I have ever had. The idea of having a house -- or indeed renting one -- in that area is intriguing indeed.

                                                                                                          1. re: GretchenS
                                                                                                            chefathome Aug 22, 2012 12:47 PM

                                                                                                            Lucky you to get 2 litres! We practically guzzle the stuff. Well, not really, but almost. It is the best olive oil I have ever had, even in Italy. We always get ours from our neighbours who harvest the olives and we get some of the new first pressed stuff.

                                                                                                            We've traveled many countries and decided on a house in Istria for tons of reasons but we fell in love with Istria more than anywhere else. Buying property is a good investment, too, not to mention all the other positive things about it.

                                                                                                            1. re: chefathome
                                                                                                              roxlet Aug 22, 2012 05:46 PM

                                                                                                              Isn't Lydia Bastianich from Istria?

                                                                                                              1. re: roxlet
                                                                                                                chefathome Aug 23, 2012 08:49 AM

                                                                                                                Yes, she is. I believe near Pula, which is on the southern tip of Istria. We're practically neighbours! ;)

                                                                                            2. re: gingershelley
                                                                                              weezieduzzit Aug 21, 2012 04:54 PM

                                                                                              We played in a big fig tree at my Grandmother's house as little kids. We thought they were horrible and threw them at each other when they were ripe (she loved them and told us they were healthy...... so we naturally found them to be evil... who in their right mind tells little kids that fruit is full of fiber? She also cooked them with much too much sugar for my liking.) Of course my Grandmother wasn't serving them with goat cheese and prosciutto on pizza as I now prefer them.

                                                                                              1. re: weezieduzzit
                                                                                                nomadchowwoman Aug 23, 2012 04:02 PM

                                                                                                We had a big tree in our backyard when I was a kid, and we all hated them too, even my mother. But my grandmother would pick them and make preserves, which I came to appreciate in my late teens. When I think of the many years I missed out on that treat.

                                                                                              2. re: gingershelley
                                                                                                nomadchowwoman Aug 23, 2012 03:57 PM

                                                                                                That, wrapped in prosciutto and lightly grilled, a drizzle of syrupy balsamic . . . ohhhh . . .

                                                                                                1. re: nomadchowwoman
                                                                                                  twodales Aug 24, 2012 07:05 AM

                                                                                                  ncw: It's 9 a.m. and you've got me drooling. Evil woman LOL!!!!

                                                                                                  1. re: twodales
                                                                                                    nomadchowwoman Aug 24, 2012 08:52 AM

                                                                                                    twodales--I have to wear a bib when I read these threads!

                                                                                                    1. re: nomadchowwoman
                                                                                                      gingershelley Aug 24, 2012 11:37 AM

                                                                                                      'like", on the bib wearing....:)

                                                                                          3. ChristinaMason Aug 20, 2012 10:37 AM

                                                                                            Tonight's another pantry/fridge-emptier. Great northern beans and baby carrots cooked in the slow cooker with sauteed onions and garlic, bacon, bay leaves, Italian herbs, vegetable broth, and a little tomato paste. I think I may serve them stew-style with cornbread croutons (made from leftovers, natch).

                                                                                            2 Replies
                                                                                            1. re: ChristinaMason
                                                                                              ChristinaMason Aug 20, 2012 07:05 PM

                                                                                              Crispy, tart green apples from our local farm source and thinly sliced aged gouda to start. Yum. I could live on aged gouda alone.

                                                                                              The cornbread croutons were a hit.

                                                                                              1. re: ChristinaMason
                                                                                                twodales Aug 20, 2012 10:07 PM

                                                                                                Vintage gouda is a treat.

                                                                                            2. f
                                                                                              Friedbutter Aug 20, 2012 01:41 PM

                                                                                              Making Alton Brown's Ants in Trees recipe for the first time (got the idea from a prior WFD thread) with bok choy sauteed with soy sauce, garlic, and ginger. Homemade peach ice cream (which turned out not nearly peachy enough) is for dessert.

                                                                                              1. PHREDDY Aug 20, 2012 03:00 PM

                                                                                                Oh how I love a new post,....WFD...Tacos...flank steak, garden fresh tomatoes, lettuce, red onions soaking in lime juice and salt, grated parm, cheddar, and asiago, dash of sour cream....wow!!!!! we are there with two Corona beers!!!!

                                                                                                1. linguafood Aug 20, 2012 03:43 PM

                                                                                                  A pretty large flank steak has been marinating in a random concoction I threw together (worcestershire sauce, soy sauce, red wine vinegar, maggi sauce, smoked paprika, rosemary & thyme, some garlic powder and cumin, and cayenne pepper), soon to be thrown on the grill. Sliced eggplant brushed with olive oil and sprinkled with kosher salt will sit right next to that, and a blue cheese dressing I fattened up with some leftover crumbled feta -- one of the best I've made so far -- will be poured over humble romaine lettuce.

                                                                                                  A pound of cherries for dessert & a movie (TBD) with a good friend.

                                                                                                  1. BananaBirkLarsen Aug 20, 2012 05:28 PM

                                                                                                    I am indeed repurposing last night's chili verde as a sauce for blue corn enchiladas stuffed with cheese. Leftover rice and a mango-black bean salad will be the sides. Probably some purchased cherry Italian ice cups for dessert.

                                                                                                    Found out today I got a job I applied for last week! Great news, but my first shift is at 7am tomorrow. So dinner will not be the opening act for a late night movie marathon as had been planned.

                                                                                                    6 Replies
                                                                                                    1. re: BananaBirkLarsen
                                                                                                      LindaWhit Aug 20, 2012 05:33 PM

                                                                                                      Congrats on the new job, BBL!

                                                                                                      1. re: BananaBirkLarsen
                                                                                                        GretchenS Aug 20, 2012 06:10 PM

                                                                                                        Hey BBL, great news about the new job, congratulations!!!

                                                                                                        1. re: GretchenS
                                                                                                          ChristinaMason Aug 20, 2012 07:06 PM

                                                                                                          ditto! that's great.

                                                                                                        2. re: BananaBirkLarsen
                                                                                                          mariacarmen Aug 20, 2012 08:48 PM

                                                                                                          Good for you, BBL!

                                                                                                          1. re: BananaBirkLarsen
                                                                                                            gingershelley Aug 21, 2012 10:55 AM

                                                                                                            Those enchilada's sound terrific, and congrats on the new job!

                                                                                                            1. re: BananaBirkLarsen
                                                                                                              nomadchowwoman Aug 23, 2012 04:04 PM

                                                                                                              Excellent news--and an excellent-sounding repurposed dinner!

                                                                                                            2. JungMann Aug 20, 2012 05:38 PM

                                                                                                              With lobster prices still at rock bottom lows, you will forgive me for having monotonously eaten lobster for the past few days. What had been meant to be a picnic lunch, lobster salad with penne, charred corn and tarragon, became dinner, snacks and subsequent lunch over the weekend. Now, having sated myself on lobster for 3 days, I need something just a bit lighter, and since I'll be traveling at week's end, I ought to clear out the fridge.

                                                                                                              What better dinner, then, than a quiche? Quickly made with stuffed squash blossoms, feta and a zucchini that had seen better days, dinner was in and out of the oven before I had even changed out of my suit and tie. It's a pity I hadn't learned my way around a quiche sooner.

                                                                                                              5 Replies
                                                                                                              1. re: JungMann
                                                                                                                scubadoo97 Aug 20, 2012 07:56 PM

                                                                                                                Nice way to deal with your lobster detox. Sounds amazing and no doubt tasted great

                                                                                                                1. re: JungMann
                                                                                                                  mariacarmen Aug 20, 2012 08:50 PM

                                                                                                                  i will forgive you, but i will envy you mightily.

                                                                                                                  1. re: JungMann
                                                                                                                    twodales Aug 20, 2012 10:09 PM

                                                                                                                    Stuffed squash blossom quiche? Oh my...

                                                                                                                    1. re: twodales
                                                                                                                      JungMann Aug 21, 2012 07:52 AM

                                                                                                                      It may have to go in the regular rotation. Even with roommates, I can't seem to finish a box of blossoms within their 2-3 day lifespan. With just an addition of fresh herbs and spices, I get something totally new and vaguely Easterny Mediterraneany.

                                                                                                                    2. re: JungMann
                                                                                                                      gingershelley Aug 21, 2012 10:58 AM

                                                                                                                      Someday, someday, I will gorge myself on lobster. Sigh. West coast jealousy, only slightly assuaged by Dungeness on sale this week again for $4.99 a lb. Alot more work on a crab tho, to get a big bite of meat.

                                                                                                                      Quiche is a gift once you have mastered it. I like it cool room temp the next day best, with most flavors:)

                                                                                                                    3. mariacarmen Aug 20, 2012 08:46 PM

                                                                                                                      leftover JC boeuf bourguignonne - which of course was even tastier tonight than last. the BF made a green salad with some of the cherries we had leftover from the clafouti, and toasted almonds, and also sauteed some of that arugula i got last week, with some garlic, s&p, and some sauteed cherry toms. i sauteed the rest of the arugula for lunch tomorrow. i love that stuff sauteed, it tastes almost meaty.

                                                                                                                      and than little piece of clafouti for dessert. and a glass of our lovely Provençal wine.

                                                                                                                      Thanks again, Julia!

                                                                                                                      1. m
                                                                                                                        MAH Aug 20, 2012 09:08 PM

                                                                                                                        tonight was a pork tenderloin which spent the last 24 hrs in a garlic rosemary marinade, accompanied by roasted brussel sprouts w/garlic, sea salt & pepper with olive oil, also leftover roasted cubed butternut squash.

                                                                                                                        tomorrow will likely be terriyaki marinated skirt steak alongside a nice big stir fry of veggies with baked tofu.

                                                                                                                        1. emglow101 Aug 20, 2012 10:35 PM

                                                                                                                          Abalone from Fort Bragg. Thanks Matt. Steamed spanish broad beans from the garden . Tomato and small squash in salad.

                                                                                                                          2 Replies
                                                                                                                          1. re: emglow101
                                                                                                                            gingershelley Aug 21, 2012 10:58 AM

                                                                                                                            OOOh Abalone! Now that's a rare meal these day. Hope it was great!

                                                                                                                            1. re: emglow101
                                                                                                                              Dirtywextraolives Aug 22, 2012 08:45 AM

                                                                                                                              Wow, lucky you. Makes me want to take the 12+ hour trip and drive up to my father-in-law's, he lives just south of Ft. Bragg.

                                                                                                                            2. roxlet Aug 21, 2012 05:16 AM

                                                                                                                              We repurposed the left over duck from Sunday night's dinner into pulled duck tacos with the left over dirty rice. The duck made fabulous tacos, and with a little green onion and jalapeños, they were super good!

                                                                                                                              2 Replies
                                                                                                                              1. re: roxlet
                                                                                                                                twodales Aug 21, 2012 05:53 AM

                                                                                                                                Think I might have drizzled a little hoisin on there too. I love successful repurposing.

                                                                                                                                1. re: roxlet
                                                                                                                                  mariacarmen Aug 21, 2012 10:45 AM

                                                                                                                                  duck tacos... is there anything better than that? i mean, really.

                                                                                                                                2. h
                                                                                                                                  Harters Aug 21, 2012 06:16 AM

                                                                                                                                  There's to be a chicken casserole.

                                                                                                                                  No, please. Don't ask me more details. They have not yet been revealed - other than I know my part of it includes two chicken thighs and hers is one breast. Presumably there'll be carrots and celery in there (as I see them in the fridge). Alongside, green beans, purple sprouting broccoli and new potatoes as I see them lurking in the fridge as well.

                                                                                                                                  12 Replies
                                                                                                                                  1. re: Harters
                                                                                                                                    Harters Aug 21, 2012 07:27 AM

                                                                                                                                    Update......casserole details revealed..........bacon, garlic, white wine, onion, stock, herbs will all be included so I'm told.

                                                                                                                                    1. re: Harters
                                                                                                                                      roxlet Aug 21, 2012 10:31 AM

                                                                                                                                      Sounds great!

                                                                                                                                      1. re: Harters
                                                                                                                                        mariacarmen Aug 21, 2012 10:45 AM

                                                                                                                                        now you're talking. bacon seals the deal.

                                                                                                                                        1. re: Harters
                                                                                                                                          gingershelley Aug 21, 2012 10:58 AM

                                                                                                                                          Sounds like fall is on the way at Harter's hall... chicken and bacon casserole, yummer's.

                                                                                                                                          1. re: gingershelley
                                                                                                                                            Harters Aug 21, 2012 11:13 AM

                                                                                                                                            Yep, definite signs that summer's ending (not that we've had one to speak of) and, certainly, we won't be eating this dinner on the patio.

                                                                                                                                            Still, we're off on our travels again in a little while and the weather in northern Italy still looks very good.

                                                                                                                                            1. re: Harters
                                                                                                                                              gingershelley Aug 21, 2012 11:35 AM

                                                                                                                                              Glad you are going abroad for a bit of that sun that is SO elusive in your corner of the world this year:)

                                                                                                                                              1. re: Harters
                                                                                                                                                mariacarmen Aug 21, 2012 03:07 PM

                                                                                                                                                oooh... color me verde, yet again, re your adventures....

                                                                                                                                                1. re: Harters
                                                                                                                                                  Harters Aug 22, 2012 01:42 AM

                                                                                                                                                  We were due to go three years back, just before herself retired, but had to cancel when she first became ill. It's been on the list of "stuff we must do" since then.

                                                                                                                                                  There is already talk of a couple of days in Madrid in October. And another trip to the western side of the Pond next year.

                                                                                                                                                  1. re: Harters
                                                                                                                                                    mariacarmen Aug 22, 2012 08:27 AM

                                                                                                                                                    i'm sorry to hear herself is ill, Harters. i'm so happy you two do so much of the "stuff you must do" and stuff you love doing so often. it's fabulous.

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      Harters Aug 22, 2012 08:54 AM

                                                                                                                                                      Thanks, MC. Jan's much, much better nowadays (although still taking a hefty dose of steroids which is the only treatment). It was a bad time back at the beginning when there was no diagnosis and she was losing lots of weght very fast and was pretty much confined to bed most of the time.

                                                                                                                                                      It's one of things that make you realise that anything can happen to bugger up your plans, so you need to get on and "do stuff" while you can!

                                                                                                                                                      As for keeping this on topic, it's our "eat out" night - and we're driving an hour to a town on the coast to eat at a French bistro which appears in the UK's Good Food Guide (roughly the 1000 best restaurants in the country).

                                                                                                                                                      1. re: Harters
                                                                                                                                                        mariacarmen Aug 22, 2012 09:46 AM

                                                                                                                                                        amen to doing stuff while you can - learned that lesson well from my mom's illness. i'm gladdened to here she's much better - to spend more time doing stuff with you! delicious adventurous stuff! can't wait to hear about the bistro.

                                                                                                                                              2. re: Harters
                                                                                                                                                LindaWhit Aug 21, 2012 12:27 PM

                                                                                                                                                That works for me!

                                                                                                                                            2. Bacardi1 Aug 21, 2012 06:43 AM

                                                                                                                                              Last night I made a Sara Moulton recipe that we enjoy - "Peruvian Baked Chicken Thighs". Served with quinoa, a green salad, & wonderfully sweet white corn on the cob from the farmers market.

                                                                                                                                              5 Replies
                                                                                                                                              1. re: Bacardi1
                                                                                                                                                mariacarmen Aug 21, 2012 10:46 AM

                                                                                                                                                i'm curious as to what makes them peruvian... will have to look that up. yum on the whole meal.

                                                                                                                                                ETA: just looked it up: http://saramoulton.com/2011/10/peruvi...

                                                                                                                                                it looks marvelous. the green sauce in particular, though i'd bet the Peruvian version doesn't have goat cheese - maybe a type of queso fresco or cottage cheese... but i bet it's amazing with the goat cheese! i'm going to have to try this whole meal at home. Thanks B1!

                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  Bacardi1 Aug 22, 2012 08:06 AM

                                                                                                                                                  Authentic Peruvian or not - the goat-cheese sauce is wonderful! Even worth making to serve on plain grilled or roasted chicken.

                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                    mariacarmen Aug 22, 2012 08:28 AM

                                                                                                                                                    it sounds it - i'm going to try it soon!

                                                                                                                                                    1. re: Bacardi1
                                                                                                                                                      gingershelley Aug 22, 2012 10:15 AM

                                                                                                                                                      I saved that recipe too, Bacardi1. Though I thought it seemed like you could leave the chicken in the marinade much longer than 30 minutes and it would benefit more. I am sure I will do that when I make it.

                                                                                                                                                      1. re: gingershelley
                                                                                                                                                        Bacardi1 Aug 22, 2012 04:03 PM

                                                                                                                                                        I've made this several times, & have stuck the chicken in the marinade in the morning, & once left it in overnight - it was great both times. I agree that 30 minutes - particularly for dark-meat chicken - is a little short.

                                                                                                                                                2. m
                                                                                                                                                  mike9 Aug 21, 2012 07:30 AM

                                                                                                                                                  I made the no-cook tomato sauce the other day with cherry tomatoes, garlic, parsley and basil from the garden. I let it hang out at room temp for @ four hours with an occasional stir. I added the goat cheese and grated Parmigiano right before the hot pasta went into the bowl. I have to say it was really delicious and so fresh tasting.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: mike9
                                                                                                                                                    Friedbutter Aug 21, 2012 08:37 AM


                                                                                                                                                  2. roxlet Aug 21, 2012 10:36 AM

                                                                                                                                                    Tonight, I am making a long-awaited visit to Eataly, and after a thorough perusal, I'm meeting some friends for dinner at Manzo. I'm very excited, and I don't feel guilty at all about leaving the guys with some aglio olio made extra spicy and with left over smoke roasted salmon, which is broken up into large chunks and then added to the oil mixture to warm while the pasta cooks. Nope. I don't feel guilty at all!

                                                                                                                                                    6 Replies
                                                                                                                                                    1. re: roxlet
                                                                                                                                                      linguafood Aug 21, 2012 10:45 AM

                                                                                                                                                      Guilt is for suckers.

                                                                                                                                                      1. re: roxlet
                                                                                                                                                        mariacarmen Aug 21, 2012 10:59 AM

                                                                                                                                                        damn, i'm thinking the boys are thinking they got the better end of the bargain!

                                                                                                                                                        1. re: roxlet
                                                                                                                                                          gingershelley Aug 21, 2012 11:01 AM

                                                                                                                                                          You will have to tell all about Eataly, Roxlet, and let us live vicariously. Now I could drop a serious wad 'o cash in that place...

                                                                                                                                                          1. re: gingershelley
                                                                                                                                                            roxlet Aug 21, 2012 11:37 AM

                                                                                                                                                            I'm very afraid :), gs!

                                                                                                                                                            1. re: gingershelley
                                                                                                                                                              Berheenia Aug 21, 2012 12:19 PM

                                                                                                                                                              You have to drop a serious wad of cash for anything there. I experienced severe sticker shock last year when we went to pick up a little bread and cheese and a bottle of water for a picnic in Central Park and I don't even feel faint in Whole Foods.

                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                roxlet Aug 21, 2012 12:22 PM

                                                                                                                                                                I'll be sure to bring some smelling salts!

                                                                                                                                                          2. gingershelley Aug 21, 2012 11:07 AM

                                                                                                                                                            Last night I ended up making an eggplant gratin inspired by the discussion on 'dish of the month' thread - idea of 'gratin", or Au Gratin;

                                                                                                                                                            I grilled a sliced, salted drained eggplant, a yellow zuch and a green one sliced thin on the mandoline, grilled lightly too. Layered up the eggplant in a shallow casserole with fresh sliced tomato, the thin squash ribbons, then spread on 1/2 of a quick saute of a diced tomato, tbsp. of paste from the tube, a couple cloves of garlic, a couple shallots, 1/2 cup of tomato puree from the freezer. Next was a layer of ricotta mixed with an egg, a dash of cream. Spread that over the chunky quick sauce. Last of the sauce up top. Layer of crumbs, garlic and parm over top and into the oven for 1/2 an hour until all hot and bubbly. Very good!

                                                                                                                                                            Set up nicely, not heavy, all the veggy flavors melding together, but identifyable too. The thick-sliced fresh tomatoes were still juicy. Leftover's for lunch!

                                                                                                                                                            I also have to share about lunch I had out with Dad yesterday, as my dish was totally perfect and I must make it at home... Exactly 'my kind of food'. We ate out on the covered patio of Portage Bay Cafe, a local mini-chain who have been all about natural, farm-to-table local ingredients for about 14 years - long before it was a 'thing'.

                                                                                                                                                            I had a daily special; Grilled sturgeon (probably my favorite fish!), served over a bed of baby arugula, topped with a quick saute of cherry tomatoes, very finely sliced red onion, kalamata olives, garlic and capers. The fish with the fresh greens and the lively mediterranean flavors were a happy dance in the mouth. Now if it was only easier to find sturgeon at the fish market...

                                                                                                                                                            1. linguafood Aug 21, 2012 11:12 AM

                                                                                                                                                              That's a great idea for a gratin, shelley! I grilled sliced eggplant yesterday as well (for the first time evah, if you can believe it. not sure why, it's so goddamn easy!), but it was so silky after maybe 10 minutes on the grill, I think it would disappear entirely into mush if put in the oven for another half hour. Did you grill it shorter than that?

                                                                                                                                                              I'm about to head over to the farmer's market to get inspiration for WFD tonight. I thought it might be leftovers from last night's dinner, but .... well, they were lunch just now. All gone :-D

                                                                                                                                                              5 Replies
                                                                                                                                                              1. re: linguafood
                                                                                                                                                                gingershelley Aug 21, 2012 11:39 AM

                                                                                                                                                                Lingua, I grill eggplant ALL the time. Next to no oil needed ( I just brush it lightly - so the grill will mark the slices well), and depending on how I am going to use it, I grill it only partially sometimes. Like for the ratatatouille and the gratin, since it was getting a second cook, just a couple minutes on each side to soften and mark it, and get just a bit of that grill taste going on.

                                                                                                                                                                One of my favorite appetizer/side dish treatments tho, is to grill it thouroughly, and just stack up the slices in a dish, with a sprinkle of kosher salt, drops of good red wine vinegar, and chopped fresh basil scattered between the layers. Let that marinate together for at least an hour. Makes a wonderful smoky, light marinated eggplant.

                                                                                                                                                                This prep is great in a sandwich, with buffalo mozz, sliced tomato and arugula too....

                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                  roxlet Aug 21, 2012 11:51 AM

                                                                                                                                                                  We do eggplant that way too. I love it. In addition to the oil, we also sprinkle on some very finely chopped garlic before grilling.

                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                    gingershelley Aug 21, 2012 12:06 PM

                                                                                                                                                                    Yes! forgot the chopped garlic! Which I usually add after, when layering. I like the fresh bite, but you have to truly mince it finely...

                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                      linguafood Aug 21, 2012 12:19 PM

                                                                                                                                                                      I brushed with olive oil, oregano and kosher salt. Can't wait to grill more veggies :-)

                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        gingershelley Aug 21, 2012 03:45 PM

                                                                                                                                                                        Let's all keep doing it while the sun shines, at least!

                                                                                                                                                              2. chefathome Aug 21, 2012 11:42 AM

                                                                                                                                                                It is just the end of chanterelle season here and I happily found some gorgeous ones along with hen of the woods at a market. So, we are having a wild mushroom ragu of sorts with a Sherry sauce serve atop creamy Parmesan polenta. Today I picked the last of our green beans - unsure of what I am to do with them at the moment. I may just steam them and serve with a compound butter (I have stacks frozen).

                                                                                                                                                                17 Replies
                                                                                                                                                                1. re: chefathome
                                                                                                                                                                  mariacarmen Aug 21, 2012 03:21 PM

                                                                                                                                                                  chefathome....i want to come live with you.

                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                    gingershelley Aug 21, 2012 03:46 PM

                                                                                                                                                                    My jeans are coming with you....

                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                      mariacarmen Aug 21, 2012 09:50 PM

                                                                                                                                                                      hah-i'm bringing a schmatta.

                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        gingershelley Aug 21, 2012 10:41 PM

                                                                                                                                                                        aahhh, do tell - schmatta?

                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                          mariacarmen Aug 22, 2012 08:28 AM


                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                            gingershelley Aug 22, 2012 10:16 AM

                                                                                                                                                                            Very nice, Mrs. Roper!

                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                              LindaWhit Aug 22, 2012 11:20 AM

                                                                                                                                                                              Took me a second, but then I got it. ;-)

                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                mariacarmen Aug 22, 2012 12:48 PM

                                                                                                                                                                                "Come and knock on my door...."!!

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  gingershelley Aug 23, 2012 12:03 PM


                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                        kubasd Aug 21, 2012 03:50 PM


                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          chefathome Aug 21, 2012 06:37 PM

                                                                                                                                                                          Sure! Dinner tomorrow is at 7 PM.

                                                                                                                                                                          The shrooms were delicious! And the polenta? Creamy, buttery and cheesy.

                                                                                                                                                                          1. re: chefathome
                                                                                                                                                                            gingershelley Aug 21, 2012 07:41 PM

                                                                                                                                                                            Best polenta are ' Creamy, buttery, cheesy. YUM. Topped with wild shrooms is about as good as it gets when fall approaches.... you dined in fine style. Salut!

                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                              chefathome Aug 22, 2012 07:53 AM

                                                                                                                                                                              This morning when I woke up I was still thinking about how delicious it was. Will fry up the leftover polenta for lunch as it has obviously set.

                                                                                                                                                                              1. re: chefathome
                                                                                                                                                                                gingershelley Aug 22, 2012 10:18 AM

                                                                                                                                                                                I love leftover fried polenta - especially if I made it very cheesy. It get's a nice grilled-cheese crispy edges then. YUM. Going to have to make some polenta soon. That gets usually left for the cooler months. Risotto more of the go-too for starch main in summer.

                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                  chefathome Aug 22, 2012 12:48 PM

                                                                                                                                                                                  My polenta was as you said - grilled cheese crispy edges. I make risotto often as well. In fact, I am making it with the rest of our lovely chanterelles tomorrow. And fresh herbs from the garden.

                                                                                                                                                                                  1. re: chefathome
                                                                                                                                                                                    gingershelley Aug 23, 2012 12:05 PM

                                                                                                                                                                                    Wild mushrooms are really starting to show up here. I will probably go picking with my step mom soon - she is pretty good at it. Can't wait!

                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                      chefathome Aug 23, 2012 04:18 PM

                                                                                                                                                                                      How wonderful that your step mom knows mushrooms. We plan to go foraging with locals in the know in Croatia, too, as there are so many varities ourside our door.

                                                                                                                                                                                      Have a great time foraging and cooking with your bounty.

                                                                                                                                                                      3. f
                                                                                                                                                                        Friedbutter Aug 21, 2012 01:18 PM

                                                                                                                                                                        Tonight is Delmonico steaks and baked potatoes on the grill with an onion and cucumber salad and homemade rolls.

                                                                                                                                                                        1. Berheenia Aug 21, 2012 02:40 PM

                                                                                                                                                                          I just told Mr. B that I had made a quinoa beet salad for dinner. Good for a few laughs, it will be what's for lunch- mine. He isn't buying so back to the old stand by we call Mexican chicken. Boneless chicken breasts sauteed with onions and some TJ's enchilada sauce and cheese at the end. TJ's frozen rice (3 minutes in the microwave) TJ's frozen corn.
                                                                                                                                                                          Gives me more time to read now that I finally got the stupid Kindle to download some free books from the library.

                                                                                                                                                                          1. linguafood Aug 21, 2012 02:42 PM

                                                                                                                                                                            Scored some lovely, fairly thin pork shoulder cutlets at the farmer's market which are currently marinating Greek style.

                                                                                                                                                                            Side will be a tomato salad and eggplant Napoleon (grilled eggplant slices stacked with mozza & basil, drizzled with balsamic) -- sort of inspired by gingershelley.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                              gingershelley Aug 21, 2012 03:48 PM

                                                                                                                                                                              Awe shucks! That sounds like a nice easy, elegant way to use grilled eggplant. I think I am inspired by vous!!

                                                                                                                                                                            2. rabaja Aug 21, 2012 03:46 PM

                                                                                                                                                                              I made an enormous batch of chile verde yesterday in an attempt to start stocking the freezer with easy meals in case I start working evenings again for the next two months. Now the new job is up in the air, but we still have over six pounds of pork stew to get through!
                                                                                                                                                                              We may start eating it tonight, over brown rice and with lots of cilantro and avocado and onion over the top.
                                                                                                                                                                              Looking over wfd threads from this time last year, I am getting inspired by Ina's old food photos and lots of wonderful posts all of you made, as well. Fall is looming, and I can't wait for soups and stews.
                                                                                                                                                                              Truthfully, I'm tempted to made Ina's picadillo with some ground beef from the freezer and hunker down with that, tortillas and some Downton Abbey.

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                gingershelley Aug 21, 2012 05:59 PM

                                                                                                                                                                                Rebaja, I keep meaning to ask this as I hear her mentioned here - who is Ina? Since I have only discovered you all for less than a year, forgive the newbie'... Get the impression that she is a former frequent poster?

                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                  LindaWhit Aug 21, 2012 07:26 PM

                                                                                                                                                                                  Her name is Inaplasticcup, and she still posts on Chowhound. Just no longer on the WFD threads.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    gingershelley Aug 21, 2012 07:42 PM

                                                                                                                                                                                    Thank you LW, I do recognize the handle. Thanks for putting the two together for me. Kind of you to help me navigate:)

                                                                                                                                                                              2. deet13 Aug 21, 2012 04:23 PM

                                                                                                                                                                                Grilled Italian sausages, onions, and peppers on hoagie rolls served with an onion and tomato salad.

                                                                                                                                                                                1. weezieduzzit Aug 21, 2012 05:47 PM

                                                                                                                                                                                  The temperature adjuster is right at the front in our fridge. It occasionally gets bumped and the temp is turned down. Today is one of those days so the chicken is not thawed out. That's cool with me because I'm not really in a chicken mood.

                                                                                                                                                                                  I think I'll make salmon patties with an asian twist... I think some ginger and lemongrass will be a nice addition to the regular scallions and diced red pepper I always use and I can serve them with lime wedges. I'll make the mayo that goes in it with coconut oil. The salad greens also got pretty frosty but they're spinach and arugula so I can give them a quick wilt/ saute with some garlic and serve the salmon patties on top.

                                                                                                                                                                                  1. gingershelley Aug 21, 2012 06:05 PM

                                                                                                                                                                                    Having an overwhelming craving for spaghetti carbonara, and having just picked up a prosciutto end yesterday, that will be WFD, with a side salad of baby arugula, blueberries, pine nuts, avocado, cukes with house lemon-dijon vinaigrette.

                                                                                                                                                                                    Perfect ripe peach later, perhaps with warm maple syrup over it, with a dab of cream. I can't seem to get myself to make ice cream again, as the peaches are just SO good straight. We have a high-end market here that has something called Peach-O-Rama during the high peach season, that delivers tree-ripe fruit daily to their stores, in specially designed crates that only have the peaches packed 1-high so no bruising. Killer peaches!

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                      LindaWhit Aug 21, 2012 07:27 PM

                                                                                                                                                                                      Dinner sounds great!

                                                                                                                                                                                    2. twodales Aug 21, 2012 06:30 PM

                                                                                                                                                                                      Hubby out tonight and it is quite hot again so I made a salad with fresh figs and goat cheese with a pear and gorgonzola vinaigrette. That was dinner. I'm a happy little pudding.

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                        gingershelley Aug 21, 2012 07:45 PM

                                                                                                                                                                                        Please do tell 2dales, about the pear and gorganzola vinaigrette. THAT sounds like something I want in my roster of tricks! Figs, goat cheese and such are on the mind in late summer dining....

                                                                                                                                                                                        Sounds like it would be awesome on a salad with a fig and goat cheese flatbread on the grill.

                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                          tiffeecanoe Aug 22, 2012 03:55 PM

                                                                                                                                                                                          oh yes please, I'd love to hear about that vinaigrette as well!

                                                                                                                                                                                      2. a
                                                                                                                                                                                        AlkieGourmand Aug 21, 2012 07:14 PM

                                                                                                                                                                                        Spaghetti with a white puttanesca sauce--an idea in Giuliano Hazan's excellent book Thirty Minute Pasta. Yum.

                                                                                                                                                                                        1. Bacardi1 Aug 22, 2012 08:16 AM

                                                                                                                                                                                          Yesterday we enjoyed a wonderful early dinner at the wonderful "Peter Chang China Grill" in Charlottesville, VA. Always good as usual, & equally as usual our eyes were bigger than our stomachs, so I have leftovers for a couple of lunches.

                                                                                                                                                                                          We started with our perennial favorite "Dry-Fried Eggplant", plus an order of "Szechuan Bang Bang Shrimp", followed by "Qian Long Duck in Stone Pot" - bubbling (& I do mean BUBBLING) incendiary chili hell broth containing chunks of spiced roasted duck, tofu skin, & mushrooms in a stone cauldron - & "Seafood in Bird's Nest" - shrimp, fish, scallops, squid, & crabmeat with snow peas & broccoli tucked into a crispy-fried noodle "nest".

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                                                            Harters Aug 22, 2012 09:01 AM

                                                                                                                                                                                            Nearer the time of our trip next year, I'll need your advice on Charlottesville eating, Bacardi. We have stayed there some years back and I'm sure we'll be staying again as we get towards the northern part of the Blue Ridge Parkway/Skyline Drive.

                                                                                                                                                                                            Intrigued by "dry fry eggplant" - is this something you could try at home to cut down the amount of oil it usually soaks up?

                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              Bacardi1 Aug 22, 2012 04:07 PM

                                                                                                                                                                                              Perhaps - but I wouldn't know where to begin on how to do it as well as they do here. It still has a coating & is definitely deep-fried, but comes out completely greaseless. Crunchy on the outside; meltingly tender on the inside. It has a cult following around here. Even confirmed eggplant haters love this dish. As a waiter told us once, the term "dry-fried" doesn't mean it's not fried, but rather that it's not served in any type of sauce.

                                                                                                                                                                                              And if you like GOOD Chinese food - particularly authentic Szechaun dishes - count on dining at Peter Chang China Grill. You won't be disappointed. It's our Charlottesville "go to".



                                                                                                                                                                                          2. d
                                                                                                                                                                                            Dirtywextraolives Aug 22, 2012 08:56 AM

                                                                                                                                                                                            I am thankful for my freezer during these last two hot and busy weeks of summer. I pulled out about a pound or more of carnitas that came from a large pork roast marinated & roasted back in May. So we had carnitas tacos, some cheese quesadillas, perfect ripe avocados, sweet corn off the cob bathed in butter, and a can of black beans, spiced up with some homeboys pico de gallo.

                                                                                                                                                                                            For tonight, I am thawing some chicken drumsticks that were sitting in the last of my Yakitori sauce. So baked Yakitori drumsticks, ginger rice pilaf & some asparagus & broccoli on the side. My kids made a jello mold of different colors & flavors, so that will probably be dessert.

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                                              gingershelley Aug 22, 2012 10:22 AM

                                                                                                                                                                                              I am with you, DwxtraO's, the freezer can sure be a godsend.

                                                                                                                                                                                              I didn't feel like full-on cooking last night, and pulled some leftover pork chili verde out. A quick and easy very tasty burrito made with that, some cheese, avocado and sour cream, with a little pile of shredded lettuce and tomato on the side will be a great WFD!

                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                Dirtywextraolives Aug 22, 2012 06:21 PM

                                                                                                                                                                                                Sounds great. Can I trouble you to summarize your chile verde recipe? My husband loves it & orders it out often, so I'd like to add it to my rep, thanks so much!

                                                                                                                                                                                                1. re: Dirtywextraolives
                                                                                                                                                                                                  gingershelley Aug 24, 2012 11:40 AM

                                                                                                                                                                                                  DwextraO's, I swear I had put up the basic method for my chili verde somewhere here on CH in the spring (when I entered a chili cook off), but can't find it. Later today I will have some time to reprise for you. Important ingredients are Hatch green chilis, pork shoulder, and for me - tomatillos + cilantro. More soon!:)

                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                    Dirtywextraolives Aug 27, 2012 11:01 AM

                                                                                                                                                                                                    Thanks, I appreciate your efforts!

                                                                                                                                                                                            2. linguafood Aug 22, 2012 11:34 AM

                                                                                                                                                                                              Hosting a poker game tonight and have open grill from 7 PM on. We got two grass-fed rib eye steaks & I'll be making a Greek salad; no clue what our victims-i-mean-guests-of-course will bring...

                                                                                                                                                                                              And then I will take everyone's money. Mwwaaahaaaahahaahaaaaa.

                                                                                                                                                                                              1. GretchenS Aug 22, 2012 11:39 AM

                                                                                                                                                                                                Fish share today is grey sole fillets - yum. Unless something different calls to me at the Farmer's Market (second week in a row I can leave work early enough to get there, SO EXCITED!) I am thinking I will saute them in butter and add lemon juice and capers (is that meuniere? I can never remember) and saute some nice greens to go with. Perhaps a small cob of corn on the side...

                                                                                                                                                                                                Have any of you other New Englanders gotten really good tomatoes yet this summer? I have now tried 4 different normally reliable farms and all their tomatoes have been pretty meh. Cherry tomatoes have been very good though.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                  Dirtywextraolives Aug 22, 2012 11:46 AM

                                                                                                                                                                                                  Yes, that is meunière, and it is such a delight! Enjoy your sole!

                                                                                                                                                                                                  Isn't it funny how different regions have different tasting produce? The tomatoes out west here have been delicious this summer. One of these days I'm going to start growing them on my patio.

                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                    LindaWhit Aug 22, 2012 01:03 PM

                                                                                                                                                                                                    Yes, my CSA just gave us some nice tomatoes. And the extra tomatoes I got last week from another coworker's CSA (Farmer Dave's) were pretty good. I know Farmer Dave's is at many Boston-area farmers markets, Gretchen - maybe you can find one of the markets they participate in here? http://www.farmerdaves.net/farmers-ma...

                                                                                                                                                                                                  2. LindaWhit Aug 22, 2012 03:47 PM

                                                                                                                                                                                                    I'm going in. In the CSA today, there were 2 Japanese eggplant (given to my co-CSA sharer), and I took the Bianca Rosa eggplant. It's very pretty! I figured I need to see if my aversion to eggplant is from a really bad dinner from long ago. Sure enough, Mom said she remembered making eggplant parmigiana once when we were young, and it's quite possible it came out very squishy and soft. Perhaps that and lousy wedding dinners caused my aversion. We'll see.

                                                                                                                                                                                                    Tonight's dinner will be roasted Frankenchicken breast. I rubbed it with olive oil, and seasoned it with salt, Aleppo pepper, garlic powder, and a healthy oomph of Turkish dried oregano. That got popped into a 400° oven to go all roasty-toasting.

                                                                                                                                                                                                    The eggplant will be sliced into 1/2 to 3/4" slices, lightly oiled and seasoned with salt, pepper, and more oregano, and then grilled on my grill pan. A bit of Feta cheese will be sprinkled on top of a slice of eggplant just before serving. Basmati rice served as well with the chicken.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      Berheenia Aug 23, 2012 06:58 AM

                                                                                                                                                                                                      So final verdict? Do you like eggplant or not? If you're still on the fence try it with tomato on a pizza or in ratatouille. That's how I got Mr. Berheenia to first eat it and he actually ordered an eggplant sandwich in a little hippy sandwich shop recently. Talk about a new man!

                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                        LindaWhit Aug 23, 2012 07:35 AM

                                                                                                                                                                                                        Oh, sorry. It was "good". Not great, not outstanding, not life-altering. But edible. :-) It could very well have been the preparation this time around as well as I might have let them go just a wee bit too long and the middle of the slice I ate softened up a bit more than I think they should have been. I had read not to oil the slices too much before grilling, as the eggplant would just absorb it all. But I found they cooked better if I drizzled more oil on top when I flipped them on the grill. And I liked the bit of saltiness from the feta sprinkled on top. I didn't throw out the other slices; I'll reheat and eat them. Will I buy eggplant for myself? Probably not. But the Bianca Rosas are an eggplant I could eat again. They are very creamy.

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          PHREDDY Aug 23, 2012 12:33 PM

                                                                                                                                                                                                          LW ...Chinese eggplant usually gets sautéed in some canola oil then removed. In that same pan or wok some garlic sliced flank steak, that was marinated in some lime juice evoo, s&p. I cook quickly, return the softened eggplant, cook a 3 minutes more and add a combination of some miren oyster sauce....

                                                                                                                                                                                                          Eggplant is one of my favorites for being so verstile.

                                                                                                                                                                                                    2. tiffeecanoe Aug 22, 2012 03:54 PM

                                                                                                                                                                                                      Been awhile since I posted in here! Had a long weekend away for our anniversary and just now getting back to normal life! We headed to Madison, WI and before we headed home we stopped at Trader Joe's and Whole Foods and filled up our cooler with loved and missed items! Ha - gotta say, as the mom of a very high needs 7-month old, I'm delighted to have some easy sides and such ready to go in the freezer. Especially because my husband is about to start back at school (two more semesters, yay!) and he'll pretty much be gone from 7am-12pm at work and then about 2pm-9pm two nights and then 4pm-10pm the other two. Yikes, but it's only 9 months... and no school Fridays, just work. It'll ALL be worth it. Annnnyway...

                                                                                                                                                                                                      Last night I made two little filets with a really lovely fresh corn, tomato, basil and feta salad! So delicious. Then for lunch I made up some TJ's chili lime chicken burgers and put on a pita and topped with guacamole and leftover corn salad. Kind of sad that the corn salad is all gone now!

                                                                                                                                                                                                      Tonight, I'm looking forward to the TJ's lobster ravioli which I'll be topping with my pesto w/ marsala and cream. On the side will be a huge salad with homemade garlic basil dressing. Exhausting day, thrilled to be making an easy dinner. Hopefully husband isn't too late from work! He's training someone to take over his evenings...

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: tiffeecanoe
                                                                                                                                                                                                        Dirtywextraolives Aug 22, 2012 04:55 PM

                                                                                                                                                                                                        TJ's is great for that, isn't it? They just have some great go to convenience foods that make life so much easier! Especially with a baby & working/studying husband! My kids have grown past that demanding stage, ( still demanding, just different challenges!) and my husband just works way too much, but I'm still glad for a lot of their products!

                                                                                                                                                                                                      2. Bacardi1 Aug 23, 2012 06:12 AM

                                                                                                                                                                                                        Hubby got home really late last night from work, so I just quickly cooked up some good tri-colored rotini pasta (http://www.rossipasta.com/Rotini-Trio...). This particular brand (Rossi) is very flavorful, unlike many of the insipid ones at the supermarket that seem to just be colored rather than flavored. Anyway, tossed it with some butter, extra-virgin olive oil, dried oregano, crushed red pepper flakes, & shredded Italian-cheese mix. Served with a green salad.

                                                                                                                                                                                                        1. chefathome Aug 23, 2012 08:51 AM

                                                                                                                                                                                                          One of my favourite ways to use wild mushrooms (I have some chanterelles and hen-of-the-woods left) is risotto. So, that is what we are having tonight. We will have a salad of sturdy greens, prosciutto, toasted pine nuts and fresh sheep's cheese produced just a few km away, and finished with a lovely green and grassy olive oil from Croatia.

                                                                                                                                                                                                          1. BananaBirkLarsen Aug 23, 2012 08:51 AM

                                                                                                                                                                                                            I've been exhausted after work the last two days, so my boyfriend's been in charge of what's for dinner. Two nights ago, he made a very nice pasta: penne with a bottled sauce doctored with ground beef, mushrooms, onions, garlic etc. Salad on the side. Last night I got home late and we had ham and cheese sandwiches, 'cause sometimes that's all you want at 10pm!

                                                                                                                                                                                                            I have today off, so we'll see what I come up with for dinner.

                                                                                                                                                                                                            1. h
                                                                                                                                                                                                              Harters Aug 23, 2012 08:56 AM

                                                                                                                                                                                                              Lamb chops (farmers market - http://www.locallamb.co.uk/


                                                                                                                                                                                                              New potatoes (nowt special)

                                                                                                                                                                                                              Braised leeks (organic, supermarket)

                                                                                                                                                                                                              Mint sauce (incredibly organic - picked by simply opening the kitchen door )

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                LindaWhit Aug 23, 2012 10:47 AM

                                                                                                                                                                                                                You grow your own mint sauce, Harters? What a good gardener you are!

                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  chefathome Aug 23, 2012 10:48 AM

                                                                                                                                                                                                                  Man, this is my cuppa! "Nowt" transports me to Herriot books. Love it.

                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                  Friedbutter Aug 23, 2012 11:33 AM

                                                                                                                                                                                                                  Planned on making Panang Curry, but coworker unexpectedly brought me some grape tomatoes from her garden. Now I'm planning to make a no cook sauce with basil, onion, parsley, garlic, and maybe some balsamic vinegar. I'll toss it with some hot linguine and finish it off with some goat cheese crumbles. H brought home a loaf of crusty Italian bread last night so I'll toast that up and top with butter and garlic salt.

                                                                                                                                                                                                                  1. tiffeecanoe Aug 23, 2012 01:34 PM

                                                                                                                                                                                                                    Tonight we will be having homemade pork dumplings that I made with my dad a couple of weekends ago, fried rice and Thai cucumber salad.

                                                                                                                                                                                                                    1. nomadchowwoman Aug 23, 2012 04:34 PM

                                                                                                                                                                                                                      Why do I read this thread when I'm hungry? Or when I'm feeling too lazy to cook? It can be pure torture!

                                                                                                                                                                                                                      DH is calling in a debt. Pasta carbonara. Not that I don't love it myself, but it's just not a late-August-in-NOLA kind of meal. Rain, however, has kept the temperatures down (for most of the summer, in fact) so I guess it will have to qualify as carbonara weather. And at least it's easy. That and some pan-roasted asparagus will be WFD.

                                                                                                                                                                                                                      1. GretchenS Aug 23, 2012 06:01 PM

                                                                                                                                                                                                                        My dinner tonight would have won no beauty contest, suffering as it did from the dreaded monochrome syndrome, but it sure was tasty. The second batch of sole fillets were sauteed and accompanied with crisp sauteed baby potatoes, spicy vinegar slaw and chunky tartar sauce with grated Persian cucumber mixed in to lighten it and counteract the saltiness from the vast quantities of capers and cornichons I put into it. All the produce -- potatoes, cabbage, scallions, cuke -- came from yesterday's FM visit. Both potatoes and cabbage absolutely outstanding and it was not too long ago that none of the FM stands had potatoes, now several do. Boy, there is nothing like a freshly dug potato, as I first learned when I lived in Britain. That ends the CSF season, fall fish season starts in two weeks.

                                                                                                                                                                                                                        Saturday I am having a gas grill delivered (courtesy of the lovely folks at my local Ace Hardware, who offer assembly and delivery FREE) and that will enable a lifestyle change: weeknight grilling. :) I can hardly wait...

                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                        1. re: GretchenS
                                                                                                                                                                                                                          LindaWhit Aug 23, 2012 07:06 PM

                                                                                                                                                                                                                          :::::green with envy:::::: at your gas grill, Gretchen. ::::BIG sigh::::

                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                            Berheenia Aug 24, 2012 03:22 AM

                                                                                                                                                                                                                            Free assembly! Priceless!

                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                              twodales Aug 24, 2012 07:09 AM

                                                                                                                                                                                                                              Oh Gretchen...I am the queen of monochrome. Most of the time I think of the flavors without consideration to the colors. Finally, I sit down and look at the plate and one of us will say: Orange meal tonight...and then there is the dreaded beige..... I AM getting better. LOL!

                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                mariacarmen Aug 24, 2012 09:32 AM

                                                                                                                                                                                                                                this sounds really, really good.

                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                  gingershelley Aug 24, 2012 11:44 AM

                                                                                                                                                                                                                                  Your going to love the gas grill Gretchen; I do love real charcoal bbq, but am spoiled for grilling out any night of the week by my built in gas bbq which is even under patio cover in case of rain. Enjoy!

                                                                                                                                                                                                                                  Looking forward to hearing about all your grilled meals.

                                                                                                                                                                                                                                2. weezieduzzit Aug 23, 2012 06:55 PM

                                                                                                                                                                                                                                  The chicken in the fridge has finally thawed but I'm too exhausted to do anything crazy like cut it up or debone it so I think some pesto will make its way under the skin and I'll oven roast it. Maybe some fresh rosemary in the cavity. If I'm up to it I'll butterfly it so at least it will cook faster. A garden fresh tomato and cucumber salad on the side- simple.

                                                                                                                                                                                                                                  I think the man is going to be late tonight so a roasted chicken is a good choice- it'll be just as tasty whenever he rolls is. Kitties and I eat white meat, the man eats dark meat, the bones make stock and the dog gets the guts (she's eating all people food these days. She had scrambled eggs and sausage for breakfast.) A whole chicken is a true family affair here.

                                                                                                                                                                                                                                  16 Replies
                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                    steve h. Aug 23, 2012 08:09 PM

                                                                                                                                                                                                                                    Just back from the left coast.
                                                                                                                                                                                                                                    A bottle of prosecco from the coolerator and a Lou Malnati deep-dish pizza pulled from the freezer will be on tonight's menu.

                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                      mariacarmen Aug 23, 2012 10:49 PM

                                                                                                                                                                                                                                      welcome home s.h.! hope you are posting somewhere of your culinary adventures? missed you here...

                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                        LindaWhit Aug 24, 2012 05:55 AM

                                                                                                                                                                                                                                        Hope you had a great time - and great welcome home dinner. :-)

                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                          steve h. Aug 24, 2012 02:02 PM

                                                                                                                                                                                                                                          Howdy mc and LW,

                                                                                                                                                                                                                                          August in Northern California is as close to heaven as you're going to get. Every day was 65 degrees, every evening was 55 - perfect ragtop weather. I'll post the details on the California and San Francisco boards sometime over the weekend.

                                                                                                                                                                                                                                          The short take is that the we concentrated on sanddabs, abalone, calamari, oysters, octopus, wine and grog in Monterey. I didn't have any meat until we hit San Francisco (a muffaletta we scored at Boccalone to take with us to a day game at the Coliseum to see the A's). San Francisco gave us an opportunity to visit "old friends" (Yank Sing, Ferry Plaza Wine Merchants, Cotogna) and make a few new ones. Special to mc: Buffalo, Cotogna's outstanding barkeep, saw Deb and me standing at the hostess station. The place was slammed. He sent over a colleague to welcome us back and made it abundantly clear we were now at the top of the list. Wow! Rock Star Status!!

                                                                                                                                                                                                                                          It was a wonderful trip: great cars (Pebble Beach Concours), great auctions (I'm a registered bidder at the RM Auction), great driving on the Pacific Coast Highway and great food. Only a churl could cavil.

                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                            mariacarmen Aug 24, 2012 03:46 PM

                                                                                                                                                                                                                                            wow indeed! that's awesome! i still have to make it over there for dinner... so many great restaurants, so little time... *yawn*.... no, i know how lucky we are here! glad you had a great time.

                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                              twodales Aug 24, 2012 04:15 PM

                                                                                                                                                                                                                                              Green with envy here steve h. It started with the sanddabs.....

                                                                                                                                                                                                                                              So cool on the bar keep!

                                                                                                                                                                                                                                              Welcome back...and with a Lou Malnati's pie huh?

                                                                                                                                                                                                                                              1. re: twodales
                                                                                                                                                                                                                                                steve h. Aug 24, 2012 04:55 PM

                                                                                                                                                                                                                                                Travel broadens!
                                                                                                                                                                                                                                                Yeah, I'm a big fan of Chicago, too.
                                                                                                                                                                                                                                                Giants/Bears on the plasma tonight.

                                                                                                                                                                                                                                                modest boating note: it seems I rented a houseboat in Sausalito for the month of August (2013). Deb and I should be able to catch the Louis Vuitton Cup in its entirety. Too bad we won't be there for the America's Cup in September but that's the way our schedule works. Seeing the challengers beating their brains out battling each other on San Francisco Bay has to be pretty cool. Ellison's format (huge cats) and the picture-perfect (and windy) venue promise to make this race series the best ever.

                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                  twodales Aug 24, 2012 06:05 PM

                                                                                                                                                                                                                                                  Hmmmmmm. I love travelling, not only for the sheer pleasure but also for the lasting change it often creates in oneself on so many levels. Sometimes it's just the bursting of preconceived ideas that does it for me. That element of surprise. Even the bad experiences can be good in hindsight.

                                                                                                                                                                                                                                                  I'm thinking this might be a nice surprise for the Brit in 2013...I'll have to look into it. Especially with Mr. Ellison's bit, he would be thrilled. Happy as Larry (pun intended).

                                                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                                                    steve h. Aug 24, 2012 06:23 PM

                                                                                                                                                                                                                                                    Do it.
                                                                                                                                                                                                                                                    Life's too short.

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      twodales Aug 24, 2012 07:12 PM

                                                                                                                                                                                                                                                      2 more years of hefty college tuition makes these things much harder to do unfortunately. Will see what I can do.....

                                                                                                                                                                                                                                              2. re: steve h.
                                                                                                                                                                                                                                                weezieduzzit Aug 24, 2012 06:51 PM

                                                                                                                                                                                                                                                Well, that vacation sounds just about perfect, Steve! Glad to hear you had a good time and that this nasty hot weather didn't creep that far north.

                                                                                                                                                                                                                                                Good company, good weather, good food and service, nice cars AND a road trip... what more could you want?

                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                  steve h. Aug 24, 2012 07:56 PM

                                                                                                                                                                                                                                                  Baseball, you forgot baseball.
                                                                                                                                                                                                                                                  We had great seats at Wednesday's day game. I'm a fan of the old Oakland Coliseum and the A's.

                                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                                  gingershelley Aug 24, 2012 09:23 PM

                                                                                                                                                                                                                                                  Sounds like a great time SteveH! All that seafood, good mild weather (sun!), and the concours, etc.

                                                                                                                                                                                                                                                  My dad has gone to that a few times and speaks highly of it. Do you ever get up to the concours that was in Kirkland, WA until recently - now headed to the LeMay car museum in Tacoma? Would love to meet up with you if you come this way for it....

                                                                                                                                                                                                                                                  Sounds like a GREAT vaca, and a good home coming with that pie!

                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                    steve h. Aug 25, 2012 09:52 AM

                                                                                                                                                                                                                                                    I really need to spend time in the Pacific Northwest. My son routinely visits friends out there and raves about it (he's a big foodie and beer guy).

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      gingershelley Aug 25, 2012 12:09 PM

                                                                                                                                                                                                                                                      You do Steve, you do! It is spectacularly beautiful here, and a bounty of local food, great restaurants, and recreation. Come on up!

                                                                                                                                                                                                                                            2. re: weezieduzzit
                                                                                                                                                                                                                                              GretchenS Aug 24, 2012 12:11 AM

                                                                                                                                                                                                                                              I am smiling at your whole chicken = family affair description. And pesto under the skin sounds yummy!

                                                                                                                                                                                                                                            3. h
                                                                                                                                                                                                                                              Harters Aug 24, 2012 02:52 AM

                                                                                                                                                                                                                                              Easy peasy no-cook assembly job dinner.......

                                                                                                                                                                                                                                              ........mix lemon juice, mayo, a little dill, S & P

                                                                                                                                                                                                                                              ....... mix oil (I'll be using virgin rapeseed), wine vinegar, thinly sliced fennel, more dill & cucumber ribbons

                                                                                                                                                                                                                                              .......open bag of watercress and chuck on plates

                                                                                                                                                                                                                                              .......top with fennel mix

                                                                                                                                                                                                                                              .......open packet of smoked salmon (hot smoked, rather than the usual cold) and chuck on top of growing heap on plates.

                                                                                                                                                                                                                                              .......dollop spoonful of mayo on side

                                                                                                                                                                                                                                              .......put on dining table along with crusty bread


                                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                linguafood Aug 24, 2012 08:44 AM


                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                  nomadchowwoman Aug 24, 2012 08:48 AM

                                                                                                                                                                                                                                                  . . . and be happy.

                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                    mariacarmen Aug 24, 2012 09:32 AM


                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                      gingershelley Aug 24, 2012 11:46 AM

                                                                                                                                                                                                                                                      I have been craving hot smoked salmon, Harters. That salad sounds great. Hit the 'drool' button!

                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                        Harters Aug 24, 2012 02:08 PM

                                                                                                                                                                                                                                                        It turned into a three- courser.

                                                                                                                                                                                                                                                        Corn on the cob to start.

                                                                                                                                                                                                                                                        Cheese to finish - Sparkenhoe Red Leicester and Blacksticks Blue Lancashire with fennel & marsala biscuits which herself had made (and which were abso-bloody-lutely delicious.

                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                          mariacarmen Aug 24, 2012 03:48 PM

                                                                                                                                                                                                                                                          ummmmmmmmmmmmmmm would herself be persuaded to part with the recipe for those biscuits??? they sound divine!

                                                                                                                                                                                                                                                          oh, er, by biscuits, i'm presuming you mean what we here call, rather inelegantly, "crackers", as opposed to what we consider a biscuit - a puffy bread thing?

                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                            Harters Aug 25, 2012 02:18 AM

                                                                                                                                                                                                                                                            Apologies, MC. Sometimes I forget the differing names (although fuinnily enough we have an upcoming recipe to try making American biscuits). I'm not really sure what I'd call these (the recipe name is "marsala and fennel seed rings" - shaped like a small bagel, they're quite crisp on the outside but chewy inside. Maybe a sort of cross between a bagel and pretzel. Recipe:

                                                                                                                                                                                                                                                            375g plain flour
                                                                                                                                                                                                                                                            55g caster sugar
                                                                                                                                                                                                                                                            1.5 teaspoon baking powder
                                                                                                                                                                                                                                                            1 tablespoon fennel seeds
                                                                                                                                                                                                                                                            1 teaspoon sea salt flakes
                                                                                                                                                                                                                                                            80ml masala
                                                                                                                                                                                                                                                            125ml olive oil
                                                                                                                                                                                                                                                            1 egg yolk

                                                                                                                                                                                                                                                            Mix the flour, sugar, baking powder, fennel and salt. Mix the masala, olive oil and about 80mil water, then add to the dry ingredients. Divide the dough into 24 and roll each into a log shape then form each into a ring. Put on baking tray and brush with the egg yolk, diluted with a tablespoon of water.

                                                                                                                                                                                                                                                            Bake for 20 minutes at 180C, then reduce to 150C for another 15-20 minutes.

                                                                                                                                                                                                                                                            These are good keepers in an airtight container - we're just coming up to 2 weeks and they're still crisp.

                                                                                                                                                                                                                                                            These were biscuits to eat along with the cheese, rather than having the cheese on top of them, as you would with crackers (same name in the UK when it's about cheese) .

                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              mariacarmen Aug 25, 2012 08:39 AM

                                                                                                                                                                                                                                                              thank you Mr. H! these look like something I'd try.

                                                                                                                                                                                                                                                              not to nitpick.... but that's marsala - as in, the fortified wine, yes? or are we talking an indian-spiced biscuit here?

                                                                                                                                                                                                                                                        2. re: Harters
                                                                                                                                                                                                                                                          twodales Aug 24, 2012 04:18 PM

                                                                                                                                                                                                                                                          Funny, I just picked up hot smoked salmon in anticipation of the return of the nineties here. Great minds and all...

                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                            gingershelley Aug 24, 2012 09:27 PM

                                                                                                                                                                                                                                                            I'm in for the hot smoked salmon and Harter's Hall 'biscuits'! Sounds great.

                                                                                                                                                                                                                                                            2dales, why is this the return of the 90's tho? It was popular then, but I think it has had a go-round about every 15-20 years as a trend... if you look back to say, James Beard's "Delight and Prejudice' book, it was everywhere on the upper West Coast in his formative years.

                                                                                                                                                                                                                                                            Part of why I treasure it so:) A native, local food from around here. Traditional and part of our local foodways...

                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                              kubasd Aug 25, 2012 12:55 AM

                                                                                                                                                                                                                                                              I think 2dales might have been referring to the temperature...

                                                                                                                                                                                                                                                              1. re: kubasd
                                                                                                                                                                                                                                                                gingershelley Aug 25, 2012 12:11 PM

                                                                                                                                                                                                                                                                Ah! Can see that on re-reading:)

                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                  twodales Aug 25, 2012 01:42 PM

                                                                                                                                                                                                                                                                  Sorry gs! I tend to write in shorthand in my posts.

                                                                                                                                                                                                                                                                  1. re: twodales
                                                                                                                                                                                                                                                                    gingershelley Aug 25, 2012 06:30 PM

                                                                                                                                                                                                                                                                    No worries, we all do, I just missed the message. All good on the smoked salmon, etc.

                                                                                                                                                                                                                                                        3. Bacardi1 Aug 24, 2012 07:15 AM

                                                                                                                                                                                                                                                          Simple dinner last night: fresh Arctic Char filets (from Whole Foods) baked with a little butter, lemon, & lemon-pepper seasoning. Served with a nice big mixed green salad & heirloom tomatoes.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                                                                                                                            gingershelley Aug 24, 2012 09:30 PM

                                                                                                                                                                                                                                                            That is a nice, refreshing clean tasty dinner Bacardi1. Kudos!

                                                                                                                                                                                                                                                          2. mariacarmen Aug 24, 2012 09:45 AM

                                                                                                                                                                                                                                                            A week of going out almost every night has taken it's toll on my waistline - (wonderful dinners, tho - one of which was in the company of the absolutely dee-lite-ful ms. buttertart - report of which will follow soon on the SF Board) but back to the waistline - even the dreaded caftan may leave home at this point.

                                                                                                                                                                                                                                                            and alas, another night of not cooking tonight (probably quick take-out something before going to the theater), but i do have a whole chicken sitting in the fridge on a rack, fully bound, exposed to the elements, liberally sprinkled with kosher salt, prepping itself for crackly crispy shattering skin for tomorrow night's dinner. i will use the T. Keller simple-as-hell method of cooking it at 450 degrees for about an hour fifteen, breast side up... and normally that would be it. but i've been wanting to do a Moroccan prep. I'm just afraid that any herb/spicing I add before it roasts would burn at that temp and for that amount of time. Should i pull it out halfway and then spice? Advice is needed, please....

                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                              weezieduzzit Aug 24, 2012 10:12 AM

                                                                                                                                                                                                                                                              What about spicing under the skin before cooking?

                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                gingershelley Aug 24, 2012 11:48 AM

                                                                                                                                                                                                                                                                +1 on spice under the skin. I like to make a compound butter and get that all under the breast and down onto the leg/thigh portion. This is almost always what I do with a chicken unless I do a flavored brine.
                                                                                                                                                                                                                                                                Smoked paprika, thyme, cumin and preserved lemon would be on the road to Morocco.... perhaps a cut orange and shallots in the cavity.

                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                  mariacarmen Aug 24, 2012 12:19 PM

                                                                                                                                                                                                                                                                  yeah i can do that... i was trying to stay "true" the Keller method which doesn't allow for anything that might steam the chicken and interfere with the crisping of the skin, but i know that it'll be really good too.... plus, i have DUCK FAT i can make a compound out of!

                                                                                                                                                                                                                                                                  thanks for the tips, ladies!

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    GretchenS Aug 24, 2012 12:23 PM

                                                                                                                                                                                                                                                                    mmmmmmmmmmmm, duck fat!

                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                      weezieduzzit Aug 24, 2012 02:15 PM

                                                                                                                                                                                                                                                                      Well then, why even toy with the idea of doing anything else?!!?

                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                        mariacarmen Aug 24, 2012 03:47 PM

                                                                                                                                                                                                                                                                        a momentary brain hemorrhage! sorry, won't happen again!

                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                          weezieduzzit Aug 24, 2012 06:53 PM

                                                                                                                                                                                                                                                                          I'm pretty sure duck fat trumps all. :)

                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                        gingershelley Aug 24, 2012 09:33 PM

                                                                                                                                                                                                                                                                        Forgive me, for being so behind here (busy day/eve!), but a compound blend - did not say butter since you may use - DUCK FAT - doesn't add steam.

                                                                                                                                                                                                                                                                        In fact, I would venture to say that separating the flesh from the skin with a flavoring agent, if it is mostly spices, flavor agents, with not much wetness, (albeit that butter does have some water - but your not using that), does the same trick in cooking a duck by pumping air (ala Julia Child with her compressor) into a Peking version;

                                                                                                                                                                                                                                                                        You are simply 'lifting" the skin away from the meat so it can crisp more, with the added value of putting more flavor into the bland breast, and exciting the thigh/leg with some of the same. Always works for me :)

                                                                                                                                                                                                                                                                2. linguafood Aug 24, 2012 09:54 AM

                                                                                                                                                                                                                                                                  Went to a local event last night, the ever-popular WingFest -- wings (duh) and live music. Wings were a-ok, music coulda been better (like, if my band had played hahaha).

                                                                                                                                                                                                                                                                  Tonight we're invited to a late afternoon/early eve pool & soup party (although it's not exactly soup weather) to which my man will bring his delicious tres leches flan.

                                                                                                                                                                                                                                                                  Main dessert at home -- it's been quite a while since we've had The Fun Guys over :-D

                                                                                                                                                                                                                                                                  1. mariacarmen Aug 24, 2012 07:14 PM

                                                                                                                                                                                                                                                                    oops, delete

                                                                                                                                                                                                                                                                    1. mariacarmen Aug 24, 2012 07:14 PM

                                                                                                                                                                                                                                                                      rallied and made a quick pre-theater pita pizza dinner, with more of my arugula pesto, muenster cheese, ricotta, mushrooms, bacon, chili flakes, and parsley. pretty tasty, and i can say i finally cooked again!

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        gingershelley Aug 24, 2012 09:37 PM

                                                                                                                                                                                                                                                                        And you even had time to take pics and post before the theatre, you intrepid multi-tasking lady!


                                                                                                                                                                                                                                                                      2. gingershelley Aug 24, 2012 09:40 PM

                                                                                                                                                                                                                                                                        Well, home late from a class tonight, and starving. Have a truly weird (for me) craving for roasted chicken breast... my least favorite part of the bird. But I do have haunting memories of a chef I used to work for, that turned out these wonderful ones; Perfectly crisp and golden, juicy, tasting of thyme, garlic and lemon. Amazing just barely cooked and full of juice, great hot of the oven, and even better at room temp the next day in some kind of salad.

                                                                                                                                                                                                                                                                        I am attempting now to quickly make such breasts, and we shall see.

                                                                                                                                                                                                                                                                        But, I know however it turns out, I am going to bring up my controversy here. If it is under 65° in my kitchen, I am leaving my leftovers out over-night for consumption the next day. Ala James Beard, Julia, Barbara Kafka, etc. (before the food police moved on them). Left over roast chicken is best left out of the fridge if you can reasonably use it next the next day.

                                                                                                                                                                                                                                                                        What do all of you CH "WFD" folks think about that... what do you do?

                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                                          Harters Aug 25, 2012 02:25 AM

                                                                                                                                                                                                                                                                          Oh, let's add to the controversy......

                                                                                                                                                                                                                                                                          There's often whole threads on Chowhound about these sort of food safety issues and I'm often gob-smacked about how cautious many Americans seem to be about things like leaving stuff out of the fridge. And there's occasionally the Great Transatlantic Egg Storage Thread - nope, European supermarkets don't store eggs in a fridge so why would we at home.

                                                                                                                                                                                                                                                                          We often leave stuff out overnight - say one of our brown gloop dinners defrosting, or something cooling down before ot goes in the freezer. That said, chicken is one of those foods that seem to pick up bugs easily so I don't think I'd want to leave it out overnight - could you not get it out of the fridge and hour before you want to eat it?

                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                            gingershelley Aug 25, 2012 12:12 PM

                                                                                                                                                                                                                                                                            I am in the James Beard and Barbara Kafka camp, that think refridgerating cooked chicken (roasted chicken, most specifically), makes it tough, and changes the flavor. If I am planning on eating it/using it just the next day, and it's not too warm, I leave it out. Often, I will put it in a covered container in my basement cellar, which is a cool, constant 64°.

                                                                                                                                                                                                                                                                            Poached chicken seems fine, or braises with sauce and lot's of flavors. Those go in the fridge no problem.

                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                              nomadchowwoman Aug 25, 2012 01:20 PM

                                                                                                                                                                                                                                                                              I definitely wouldn't worry in those temperautures. If food staying out killed us, my family would be dead. My mother left stuff on the stove, over the pilot light, to keep it "warm" for stragglers all the time. And for great big holiday dinners/lunches, the food, including meat, was always left out until people got a second wind. I don't recall anyone ever getting sick. But maybe we build up tolerance for such things? And others are more sensitive?

                                                                                                                                                                                                                                                                              1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                gingershelley Aug 25, 2012 06:34 PM

                                                                                                                                                                                                                                                                                NMC, if you read tretises by such folks as James Beard, Barbra Kafka, etc. I think the more experienced cooks tend to not get wound about it all.... it is more the modern 'food muckrakers' that go on about this issue. I am with you, food and temps are more flexible that one would think if not obsessed with American/Western concepts about what is 'safe'. I do have an instant thermometer, and use it more for testing pastry cream and sauce than leftovers. Just believe in my classic practices, which have always worked.

                                                                                                                                                                                                                                                                                Your experience of life is as mine is. I just think as JC would say, ' a good constitution prevents many issues".

                                                                                                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                                                                                                            weezieduzzit Aug 25, 2012 08:46 AM

                                                                                                                                                                                                                                                                            If I left a chicken on the counter overnight I would not have to worry about food safety issues but I would have two very well fed cats.

                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                              gingershelley Aug 25, 2012 12:14 PM

                                                                                                                                                                                                                                                                              I am ever so lucky - I have two cats, and for some reason, they NEVER get on the kitchen counters or try to steal food, and mostly will mind when I tell them they aren't even allowed into the kitchen on the floor. Luck - I think!

                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                weezieduzzit Aug 25, 2012 01:54 PM

                                                                                                                                                                                                                                                                                Oh, its completely my fault, I'll be the first to admit it. I trained them to come for food when I make chicken noises. They have no idea what the word "chicken" means but if you make chicken noises they come running, even from a dead sleep, and expect chicken to be fed to them. (Its really cute.) Their spelling is getting better, too. The little one will appear in the kitchen when you spell B-O-K. Bengals are smart kitties.

                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                  LindaWhit Aug 25, 2012 06:11 PM

                                                                                                                                                                                                                                                                                  I *love* that they come when you cluck for them. I just click my tongue and that's always meant "FOOD!" for any cat I've had the fortune to share living quarters with. :-)

                                                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                                                    gingershelley Aug 25, 2012 06:37 PM

                                                                                                                                                                                                                                                                                    I do that when I put chicken liver in their food bowls, and yes, they come running. Do it also for just normal cat-feed.

                                                                                                                                                                                                                                                                                    They whine if their bowls are not FULL all the time, (when really(?) it's the same if only half- full.... but somehow, my 'cluck-cluck' of disapproval of staying OUT of the kitchen works too.

                                                                                                                                                                                                                                                                                    Good for you that IN the kitchen works, but for me, NOT in the kitchen has been the best thing ever with the kitty cats.

                                                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                                                      mariacarmen Aug 25, 2012 10:36 PM

                                                                                                                                                                                                                                                                                      i miss kitties!

                                                                                                                                                                                                                                                                              2. h
                                                                                                                                                                                                                                                                                Harters Aug 25, 2012 02:39 AM

                                                                                                                                                                                                                                                                                Dinner comes from our "cooking the books" - "The Taste of Cyprus", Gilli Davies, 1990.

                                                                                                                                                                                                                                                                                We like Cypriot food - the way it takes items from both the Greek and Turkish traditions, adds in a hint of the Middle East, together with use of their distinct products, like halloumi. Like many Britons, it's a place we've often visited for holiday and, indeed, herself lived there for a number of years as a girl , while her father was based there in the army (The UK still retains a small part of the island as a "sovereign territory", which is used as a military base)

                                                                                                                                                                                                                                                                                Our main course dish is Khorta Sto Fourno - oven baked vegetables.

                                                                                                                                                                                                                                                                                You first make a sauce, simmering tomatoes, onion, garlic, olives, tomato puree and parsley. In a casserole dish, you layer thinly sliced potatoes, a couple of courgettes and an aubergine. This is topped with grated cheese (I'm using a ruthlessly sharp Canadian cheddar) and then with sliced green pepper and a sprinkle of oregano. The tomato sauce goes on top and a further sprinkling of cheese. It bakes at 180 for 45 - 60 minutes.

                                                                                                                                                                                                                                                                                There'll be a bit of a mezze to start. Some halloumi fried with parsley and chilli. Olives, of course. Houmous and pitta.

                                                                                                                                                                                                                                                                                Ice cream for afters.

                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                  PHREDDY Aug 25, 2012 05:40 AM

                                                                                                                                                                                                                                                                                  We too love Cyproit food....we have an excellent restaurant about 5 minutes away and frequent about once every two months....We usually order the mezze of fish or veggies....14 different dishes...it is a wonderful tasting experience....teh restaurant here in NYC is Taverna Xenon....

                                                                                                                                                                                                                                                                                  I have yet to venture making true Cypriot food...I think it is time...

                                                                                                                                                                                                                                                                                  1. re: PHREDDY
                                                                                                                                                                                                                                                                                    twodales Aug 25, 2012 07:14 AM

                                                                                                                                                                                                                                                                                    When I first moved to London and we went with friends to a "Greek" restaurant, I noticed something different about the menu. It was not the old familiar Greek food that I was used to seeing on a menu. I shortly realized that most of the Greeks in London were Cypriot Greeks. Chicago has the 3rd largest Greek population in the world and not sure where they have mostly emigrated from. Cyprus is not often mentioned here. Amongst the 2000 Cypriot population here, they have pretty much blended in with the much larger Greek population. Their brethren mostly emigrated to Australia and England. Hence the difference in the cuisine.

                                                                                                                                                                                                                                                                                    I believe something similar happened with the Chinese emigration and the rise of Cantonese food in Chicago. I had never had anything but Cantonese food until probably the late 70's.

                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                      Harters Aug 25, 2012 07:29 AM

                                                                                                                                                                                                                                                                                      You'd probably find a similar situation with Turkish restaurants in the UK. Many will be of Cypriot origin. The substantial Turkish minority in Cyprus are often overlooked - perhaps more so after Turkey invaded in 1974. There was, erm, a mild form of ethnic cleansing from both sides and there is now pretty much an ethnic partition of the island, as well as the one enforced by the invading army.

                                                                                                                                                                                                                                                                                      The capital, Nicosia, is also divided and it's most odd to walk down a street and come across a road block. You can peek over the barricade and see the continuation of the street, which no-one has walked along in over 30 years. http://www.paulstravelblog.com/wp/?p=295

                                                                                                                                                                                                                                                                                  2. re: Harters
                                                                                                                                                                                                                                                                                    twodales Aug 25, 2012 01:43 PM

                                                                                                                                                                                                                                                                                    Well you've inspired me. I am making this tonight. The veggie child will be happy and I have an herby rack of lamb for the carnivores. A lovely red and it's a go! Might do it all on the grill as it's in the '90's again today. Fresh berries and cream for afters.

                                                                                                                                                                                                                                                                                    1. re: twodales
                                                                                                                                                                                                                                                                                      Harters Aug 25, 2012 02:55 PM

                                                                                                                                                                                                                                                                                      Suggest that the omnivores get a taste of the baked veggie dish. It'll really work as a side dish - perhaps even better than as a main.

                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                        twodales Aug 25, 2012 03:48 PM

                                                                                                                                                                                                                                                                                        Absolutamente! That's the plan, thanks to you my Lancashire Lad! ; - )

                                                                                                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                                                                                                          gingershelley Aug 25, 2012 06:39 PM

                                                                                                                                                                                                                                                                                          Like the dinner 2 dales! Veggie dish as main or side, with lamb to go on? Delish!

                                                                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                                                                            Harters Aug 26, 2012 03:33 AM

                                                                                                                                                                                                                                                                                            Erm, 2D, sorry to point this out but I'm from Cheshire, born & bred, not Lancashire. :-)

                                                                                                                                                                                                                                                                                            One of my friends reckons Cestrians are just like Lancastrians - except we have jobs and gold cards. He has a point.

                                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                                              twodales Aug 26, 2012 07:48 AM

                                                                                                                                                                                                                                                                                              Ah.....so sorry Harters. My hubby had a placeout on the Wirral that looked across to Liverpool. Also, he lived in Heswall for a bit. We have a lot of friends in the general Chester/Liverpool area. Love the humour!

                                                                                                                                                                                                                                                                                    2. Berheenia Aug 25, 2012 07:15 AM

                                                                                                                                                                                                                                                                                      WFD last night was a picnic of sandwiches and salads from WF that we brought to the western part of the state for an outdoor Boston Pops concert. Very civilized with wine in the cooler and a gorgeous view of the Berkshires. Today is more of the same WF sandwiches after we work up an appetite form local diner which is home cooking for many of the locals. Breakfast was huge and delicious- mushroom omelet. for me. My view from the counter was watching a huge batch of fresh mushrooms being cooked down for the next lucky customers. Tonight dinner at the Indian restaurant overlooking the lake and tomorrow we will hunt for a farm stand for veggies to bring home. Saw a lot of corn at tiny roadside stands on the drive here. Maybe some eggs and other animal products if we get lucky. You should be on a new thread by then so happy Saturday everyone. (Some one just yelled "pickerel' outside the motel- maybe we should go fishing!

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                        LindaWhit Aug 25, 2012 06:36 PM

                                                                                                                                                                                                                                                                                        It's a beautiful area out there, isn't it? And perfect weekend for it. Enjoy!

                                                                                                                                                                                                                                                                                      2. mariacarmen Aug 25, 2012 08:35 AM

                                                                                                                                                                                                                                                                                        anyone interested in seeing about my dinner the other night with buttertart - go here: http://chowhound.chow.com/topics/8645... although.... you might want to wait until BT chimes in, as i'm woefully under-educated about what we ate.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                          Harters Aug 25, 2012 11:11 AM

                                                                                                                                                                                                                                                                                          Grief! That looks freaking wonderful.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            steve h. Aug 25, 2012 11:25 AM


                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                              gingershelley Aug 25, 2012 12:24 PM

                                                                                                                                                                                                                                                                                              MC and buttertart - wow! That looks like an incredible meal!

                                                                                                                                                                                                                                                                                              I am planning on coming to SF sometime this fall to see a couple of BF's who live there - we shall have to get together for dinner and that looks like the spot to meet at!

                                                                                                                                                                                                                                                                                            2. Bacardi1 Aug 25, 2012 11:12 AM

                                                                                                                                                                                                                                                                                              Last night I sauteed 4 long lovely links of Whole Foods' own in-house-made Chicken Chorizo Sausages in extra-virgin olive oil. Served them alongside one of my favorite preparations for Swiss Chard - my "Chipotle Cheddar Chard" - & some refried beans. Delicious!

                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                                                                                                                Berheenia Aug 25, 2012 12:14 PM

                                                                                                                                                                                                                                                                                                Chipotle cheddar chard? is there a recipe?

                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                  Bacardi1 Aug 25, 2012 04:28 PM

                                                                                                                                                                                                                                                                                                  This is a big favorite around here, & if there are any leftovers (rarely - lol!), it also makes a nice omelet filling.

                                                                                                                                                                                                                                                                                                  Bacardi1 Chipotle Cheddar Chard
                                                                                                                                                                                                                                                                                                  (Adapted From “Eating Well” magazine)

                                                                                                                                                                                                                                                                                                  Approx. 2-3 tablespoons extra-virgin olive oil
                                                                                                                                                                                                                                                                                                  1 small onion, peeled & chopped
                                                                                                                                                                                                                                                                                                  1 bunch chard (“Ruby” or “Rainbow” types are particularly good in this), stems and leaves separated; stems very thinly sliced & leaves roughly chopped
                                                                                                                                                                                                                                                                                                  1 pint grape or cherry tomatoes halved, or an approximate equal amount larger tomatoes cut into bite-size pieces
                                                                                                                                                                                                                                                                                                  Approx. 1/3 cup chicken broth (or water)
                                                                                                                                                                                                                                                                                                  Approx. 1 teaspoon ground “Chipotle Chili Pepper” (I use McCormick’s brand)
                                                                                                                                                                                                                                                                                                  1/4 teaspoon coarse salt
                                                                                                                                                                                                                                                                                                  Approx. 2 handfuls shredded sharp Cheddar cheese

                                                                                                                                                                                                                                                                                                  Heat oil in a large deep skillet with a cover. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, ground chipotle pepper, & salt, & bring to a simmer. Fold in chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are tender & leaves have wilted down (around 3-5 minutes). Scatter cheese evenly over the top of the chard, cover, and continue cooking just until the cheese is melted, & serve.

                                                                                                                                                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                                                                                                                                                    Berheenia Aug 27, 2012 06:52 AM

                                                                                                                                                                                                                                                                                                    Sounds fabulous and I like the omelet part. With only two we might have enough left over. Thanks!

                                                                                                                                                                                                                                                                                              2. nomadchowwoman Aug 25, 2012 02:25 PM

                                                                                                                                                                                                                                                                                                I still haven't settled on tonight. Although I've been in the mood to cook, I haven't gotten my butt out to the various places I need to to restock, after being gone, and there was almost nothing at the FM this morning. Looks like DH will have to make a supermarket run.

                                                                                                                                                                                                                                                                                                But last night turned out to be exceptionally delicious and exceptionally easy. I finally got around to doing those "Insanely Crispy Thighs," a recipe originally from mamachef, I believe, but passed along by mariacarmen. Wow, were these good--the closest thing to excellent fried chicken without flour, batter, or deep-frying. I will definitely be doing these again, often. I served them with chanterelles sauteed with garlic, roasted asparagus, and wild rice cooked in chicken stock to which I added some peas.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                  linguafood Aug 25, 2012 02:41 PM

                                                                                                                                                                                                                                                                                                  Those chicken thighs are pretty awesome, indeed.

                                                                                                                                                                                                                                                                                                  We're hosting yet another 'cue / potluck thingee for a few friends -- we got extra-hot sausages, boigahs, I'm making a BLT salad (romaine, super-sweet orange cherry tomatoes, hickory-smoked bacon, simple dressing of mayo, white wine vinegar, chopped chives, salt, lots of ground pepper & maybe a sprinkle of blue cheese on top... and maybe a diced avocado if our friends got my cry for help -- forgot to get one at the store :-D)

                                                                                                                                                                                                                                                                                                  Not sure what our friends will be bringing, but I know it will be tasty.

                                                                                                                                                                                                                                                                                                  Drinks are Stiegl Pilsener, adult lemonade (vodka, grapefruit juice, soda, lime), and an assortment of whites.

                                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                    gingershelley Aug 25, 2012 06:41 PM

                                                                                                                                                                                                                                                                                                    Love those crispy thighs! SO good whatever you serve up with them, and whatever flavor profile you choose. You GO NMC!

                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                      mariacarmen Aug 25, 2012 10:34 PM

                                                                                                                                                                                                                                                                                                      they are a revelation, aren't they?

                                                                                                                                                                                                                                                                                                    2. chefathome Aug 25, 2012 04:53 PM

                                                                                                                                                                                                                                                                                                      I'm roasting a duck (well, steamed it first to shrink the skin so it crisps up nicely) to go with plum chutney I made the other day. Actually, the other way around. Roasted potatoes in duck fat and minted peas will round it out. We're etaing late - the farmer we bought the duck farm from didn't remove every pin feather! That took a bit longer than I anticipated.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: chefathome
                                                                                                                                                                                                                                                                                                        twodales Aug 25, 2012 07:49 PM

                                                                                                                                                                                                                                                                                                        That plum chutney sounds divine!

                                                                                                                                                                                                                                                                                                      2. steve h. Aug 25, 2012 05:05 PM


                                                                                                                                                                                                                                                                                                        I found a well-marbled chunk of beef, Deb ground it up, pan fried the patties and there you have it. Home-grown tomatoes, red onion slices topped the melted American cheese. Big Marty's seeded rolls were the lightly-toasted delivery mechanisms. Connecticut corn-on-the-cob was the side. Chips were Classic Lay's, not that ridge stuff. I'm sure LW will cut me some slack.

                                                                                                                                                                                                                                                                                                        Beer for me, wine for Deb. NCIS re-runs on the plasma (that will soon give way to the Yankees/Indians game).

                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                          LindaWhit Aug 25, 2012 06:47 PM

                                                                                                                                                                                                                                                                                                          ::::grumble, grumble, grumble:::: No ridged tater chips??? ::::grumble, grumble, grumble::::

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                            steve h. Aug 25, 2012 07:53 PM

                                                                                                                                                                                                                                                                                                            or not.

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              mariacarmen Aug 25, 2012 10:34 PM

                                                                                                                                                                                                                                                                                                              doesn't look like she's cutting you any, steve!

                                                                                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                                                                                              twodales Aug 25, 2012 07:52 PM

                                                                                                                                                                                                                                                                                                              Can't beat a burger especially with good, fresh toppings. As for the Lay's...The Brit was devoted to his English 'Smith's Crisps', but has been won over by the Classic Lays. That is saying something!

                                                                                                                                                                                                                                                                                                              I've converted him from the watery English Heinz beans to B & M in the glass jar now too. Success!

                                                                                                                                                                                                                                                                                                            3. LindaWhit Aug 25, 2012 06:07 PM

                                                                                                                                                                                                                                                                                                              Dinner - prep was a bit lengthy; cooking was quick.

                                                                                                                                                                                                                                                                                                              Udon noodles with sauteed chicken and veggies in my Dad's satay peanut sauce, although I thinned out the sauce with additional sherry. The satay sauce might not be authentic, but I've used it since the mid-1970s, and it works for me. He created it after a film trip to Singapore after having had it at a dinner in his Singapore hotel. I like that you can make it as spicy or not as you like. For the veggies, I used broccoli florets, red bell pepper, onion, sugar snap peas, sliced carrots, and quartered mushrooms.

                                                                                                                                                                                                                                                                                                              Some garlic bread alongside, and dinner was served.

                                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                mariacarmen Aug 25, 2012 10:30 PM

                                                                                                                                                                                                                                                                                                                details on that satay sauce, por favor.....!

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                  LindaWhit Aug 26, 2012 05:19 AM

                                                                                                                                                                                                                                                                                                                  I'm telling you - it is SO not traditional, mc! I used creamy peanut butter, as I haven't bought chunky peanut butter in a long time. Oh - and I used sriracha instead of hot chili oil.

                                                                                                                                                                                                                                                                                                                  1/3 cup peanut oil
                                                                                                                                                                                                                                                                                                                  3 TBS chunky peanut butter
                                                                                                                                                                                                                                                                                                                  1/2 tsp ground ginger -- I always increase this
                                                                                                                                                                                                                                                                                                                  1/2 tsp curry powder -- I always increase this
                                                                                                                                                                                                                                                                                                                  3 TBS honey
                                                                                                                                                                                                                                                                                                                  2 tsp lemon juice
                                                                                                                                                                                                                                                                                                                  2 TBS ketchup
                                                                                                                                                                                                                                                                                                                  2 TTBS teriyaki sauce
                                                                                                                                                                                                                                                                                                                  dash Tabasco sauce or hot chili oil -- several dashes
                                                                                                                                                                                                                                                                                                                  1/2 tsp garlic powder -- I always increase this
                                                                                                                                                                                                                                                                                                                  1/2 tsp freshly ground pepper
                                                                                                                                                                                                                                                                                                                  1/2 tsp dry mustard -- I always increase this
                                                                                                                                                                                                                                                                                                                  1 oz sherry -- this was probably closer to 3 oz. for the thinner peanut sauce needed for last night's udon noodles

                                                                                                                                                                                                                                                                                                                  For satay sauce, you want it thicker to stay on the kebabs. Dad usually made kebabs from an assortment of items, but here's the list from the recipe:

                                                                                                                                                                                                                                                                                                                  1/4 lb beef stew meat, cut into 1" cubes
                                                                                                                                                                                                                                                                                                                  1 whole boned and skinned chicken breast, cut into 1" pieces
                                                                                                                                                                                                                                                                                                                  1/2 lb sea scallops, whole, rinsed and drained
                                                                                                                                                                                                                                                                                                                  1/2 lb mushrooms, stems removed
                                                                                                                                                                                                                                                                                                                  1 green pepper, cut into chunks (I would use a red bell pepper now, since I don't do green peppers anymore)
                                                                                                                                                                                                                                                                                                                  1 medium onion, peeled, quartered, and separated into 3-4 onion "layers" each
                                                                                                                                                                                                                                                                                                                  2 medium zucchini, sliced 1" thick

                                                                                                                                                                                                                                                                                                                  Directions: Whisk all ingredients together until completely blended. Add a little more peanut butter to thicken, if necessary. Mixture should be of a medium thickness (similar to a thick barbeque sauce). Taste for spiciness - it should be peanutty-spicy; not an overwhelming taste of curry or ginger, but something with "bite" after a few seconds on your tongue. Add more spices to your preference.

                                                                                                                                                                                                                                                                                                                  Prepare kebabs on thin metal skewers, alternating ingredients, using your choice of beef, chicken, large scallops, whole white mushrooms, green peppers, onions, and sliced zucchini. Prepare 2 skewers per person, keeping in mind that the beef (and sometimes chicken, depending on how big the chunks are) will take longer than scallops or vegetables to cook. ( I usually prepare beef kebabs separately from the vegetables.) Spoon satay sauce over prepared kebabs, and let "marinate" for about 15-30 minutes.

                                                                                                                                                                                                                                                                                                                  Set kebabs on a medium-hot grill (or if using a charcoal grill, make sure the coals have reached a white-ash stage). Grill until done, about 5-7 minutes each side. Serve with hot white rice, and any extra sauce on the side (I usually make extra sauce for passing at the table - multiplying the sauce ingredients by half usually gives me enough.)

                                                                                                                                                                                                                                                                                                                  I think I added another 1/2 tsp. of ginger, 1/4 tsp. of dry mustard and several shakes of Tabasco to get it to my liking.

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                    Harters Aug 26, 2012 06:29 AM


                                                                                                                                                                                                                                                                                                                    Look out for kecap manis - an Indonesian (?) sweet soy sauce. Ideal for helping to thin down peanut butter for satay sauce.

                                                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                                                      LindaWhit Aug 26, 2012 07:24 AM

                                                                                                                                                                                                                                                                                                                      I will check it out, Harters, thanks!

                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                      twodales Aug 26, 2012 08:11 AM

                                                                                                                                                                                                                                                                                                                      Linda I am going to try this with veggies for the veggie child. She loves these flavors. Thanks!

                                                                                                                                                                                                                                                                                                                      1. re: twodales
                                                                                                                                                                                                                                                                                                                        LindaWhit Aug 26, 2012 07:27 PM

                                                                                                                                                                                                                                                                                                                        I love this satay sauce on grilled veggies like zucchini, red bell pepper, and onions and mushrooms.

                                                                                                                                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                        mariacarmen Aug 26, 2012 11:01 AM

                                                                                                                                                                                                                                                                                                                        wow, LW, thanks! i don't necessarily care about truly authentic if its' good! i'll let you know when i try it - unfortunately, there's very little grilling here - apartment living, of course, and at the weather's been so cool here that we've used the oldster's bbq i think 2x this summer. but i could see making the sauce for noodles. thx again!

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                          nomadchowwoman Aug 26, 2012 01:19 PM


                                                                                                                                                                                                                                                                                                                    3. m
                                                                                                                                                                                                                                                                                                                      MAH Aug 25, 2012 06:56 PM

                                                                                                                                                                                                                                                                                                                      grilled pepperjack burgers, corn on the cob, spicy baked beans with chorizo, onion & garlic, green beans; s'mores for dessert.

                                                                                                                                                                                                                                                                                                                      crisp minerally white wine for me, beer for DH.

                                                                                                                                                                                                                                                                                                                      1. mariacarmen Aug 25, 2012 10:27 PM

                                                                                                                                                                                                                                                                                                                        The 2-day dry-brined chicken, with a duck fat compound of paprika, aleppo, fresh thyme & cumin that went under the skin, thanks to the suggestions here from gingershelley and weezie, was very good. The only problem was that since i'd already trussed the bird, i had a difficult time getting the spicing mixture under all of the skin, so i ended up slathering some of it on top of the skin too. 450 degrees for about an hour fifteen...excellent crispiness! Alongside was pearl couscous toasted in oil and butter, mixed with sauteed minced shallots and fennel. sultanas went into the broth with the couscous, and later, toasted pumpkin seeds, green olives, a ton of chopped cilantro, and a bit of dried dill. The best, though, were these beautiful carrots i found, sauteed whole in Plugra butter, dry vermouth, a bit of my preserved lemon rind (!!), fresh thyme, and pomegranate molasses. i love my preserved lemons! i was a bit shy with it this first time, as i wasn't sure how strong the taste would be, but i loved it. I also sauteed the carrot greens with some garlic and salt - i've never used carrot greens before, and liked the slightly bitter flavor they gave, but i'd oversalted them a tad. Pretty good moroccan-like dinner, tho.

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                          LindaWhit Aug 26, 2012 05:20 AM

                                                                                                                                                                                                                                                                                                                          Just lovely, mc!

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                            gingershelley Aug 26, 2012 09:44 AM

                                                                                                                                                                                                                                                                                                                            Nice job girl! I am impressed you truss your chicken... I never bother anymore, just keep it coralled in the v-rack. Lovey couscous and carrots too - glad you are diggin' on the preserved lemons. They are a revelation.

                                                                                                                                                                                                                                                                                                                            Have never cooked carrot greens - thanks for the new idea! Wonderful dinner MC!

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                              nomadchowwoman Aug 26, 2012 01:23 PM

                                                                                                                                                                                                                                                                                                                              Did you say duck fat compound???

                                                                                                                                                                                                                                                                                                                              I made carrots w/pomegranate molasses once last spring and loved them. But the preserved lemon sounds like it would take it to the next level.

                                                                                                                                                                                                                                                                                                                            2. mariacarmen Aug 25, 2012 11:05 PM

                                                                                                                                                                                                                                                                                                                              i took us over here, folks: http://chowhound.chow.com/topics/865194

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