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What's for Dinner #165 - still touching Fall edition - OLD

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Windows have been closed while sleeping; some cool rain is coming into the New England area, although leaves haven't yet started changing (in Massachusetts). But soon; very soon. And I'm craving comfort food - I see braised short ribs in my very near future.

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  1. And I'll repeat what I posted on the previous thread:

    It'll be a salad to use up the CSA lettuce and tomatoes. Well, "use up" is incorrect. Perhaps "use some" is more apropos, as I'll still have plenty left. Will need to figure out how to use that more quickly as I expect there will be more forthcoming in tomorrow's CSA.

    Lettuce, arugula, tomatoes, leftover cut up chicken, grated carrots, and whatever other veggies need to be eaten, goat cheese, dried cranberries, croutons, and a lemon-herb-ginger vinaigrette.

    1. I made meatloaf with mashed potatoes and gravy this past weekend. This weekend I'm going to roast a chicken, then make chicken & wild rice soup with the leftovers. First time I've turned the oven on in months. I've also started thinking about what I'm going to make for freezing. Autumn is indeed in the air!

      2 Replies
      1. re: lisavf

        Meatloaf and mashed are one of THE ultimate comfort foods for me, lisa! And roasted chicken is one of the others. :-)

        1. re: LindaWhit

          Meat loaf in the near future for us too:)

      2. I have been working my way through a true abundance of produce lately, so dinner tonight both at home and for customers is: corn chowder w/ rosemary, a mixed tomato salad with a basil vinaigrette, marinated grilled London Broil for the meaties, (w/ a side of a baked potato) eggplant parmigiana for the notties (with a plain green salad aside.) And that about does it for this box/farmer's market overshop. Now I can figure it out all over again when I do the exact same thing and the CSA drops off THIS week's box. :)

        3 Replies
        1. re: mamachef

          Your making wonderful things for your crew and your customers, MamaC! Isn't it great to have a wealth of great produce to 'have to fine a way' to use up?

          I love this time of year....

          1. re: mamachef

            Making a corn chowder next weekend. Last of the local sweet corn, I had to include it as one of several soups for a 73rd birthday luncheon buffet for my mom.

            1. re: sunflwrsdh

              Corn chowder is one of my all time favorites

          2. Last night was a simple frittata using up some roasted fingerlings, two eggs, shaved parm & tiny halved heirloom cherry tomatoes. Lots of ground black pepper & some arugula to finish.

            I thawed some Sunday gravy, so for tonight I will boil some chicken-mozz ravioli and top with the gravy, and some parm. Also thawing a loaf of rosemary bread to toast. A mixed green salad too. Good day for a freezer clean out!

            8 Replies
            1. re: Dirtywextraolives

              It all sounds delicious, especially that frittata. Good work on the cleanout!

              1. re: Dirtywextraolives

                The frittata sounds divine to me. I keep threatening to get organized long enough to find a tried and true frittata I can throw together for dinner. Getting sick of the the same old things I made when there were kids living at home which hasn't been the case since 2005!

                1. re: Berheenia

                  LOL, I know what you mean, Berheenia! I'm sure to be stuck in THAT rut too, when I get there ;-)

                  It really was a thrown together dish...just sautéed the potatoes a bit to warm them through, they were leftovers. Poured the eggs on top, let it set. Then topped with the cheese & raw tomato halves. Peppered, plated then another toss of arugula. Very simple yet satisfying. Of course, my kids wouldn't eat that; regular omelettes or scrambled for them, lol!

                  1. re: Dirtywextraolives

                    Hmm... I always thought a frittata had to be flipped in the pan or finished in the oven so I could see us ending up with
                    a. dinner on the floor or
                    b. a frisbee for dinner

                    thanks for the help with moving on ...

                    1. re: Berheenia

                      It's how determine if I'm cookiing frittata or tortilla.

                      Tortilla gets flipped over (using the two plate trick) to finish

                      Frittata just goes under the grill to finish.

                      1. re: Harters

                        but the result is the same, with none the wiser.

                      2. re: Berheenia

                        Yes, normally I put a frittata under the broiler to finish, but I wanted to keep the tomatoes fresh.... So it was more like an open faced omelette that I didn't fold :)

                        1. re: Dirtywextraolives

                          'like'!

                2. Have not been around to much....My oldster step dad passed away on Labor day....I am lucky to have had two dads who I loved very much...(he was 90 years old and died in his sleep after some sustained illness...) my dad is still alive and will be 90 as well....Sad New Year celebration but looking to a bright new year....

                  12 Replies
                  1. re: PHREDDY

                    So sorry to hear of your loss, PHREDDY, lucky man to have had two dads to love.

                    1. re: PHREDDY

                      So sorry to hear of your loss, peace to you & your family.

                      1. re: PHREDDY

                        Phreddy - SO sorry for your loss, and our hearts are with you as you move through the stages of loss and grief for him.... SO glad you still have your other dad around.

                        Hope the NY can be as happy as possible in this difficult time!

                        1. re: PHREDDY

                          My sympathies, Phreddy.

                          1. re: PHREDDY

                            Oh so sorry to hear this Phreddy... at whatever age, it's so hard and painful to lose them. sometimes i'm not sure which is worse - if you've had them around for soooo long, the world is unimaginable without them. I'm glad you're back with us.

                            1. re: PHREDDY

                              Sorry for your loss

                              1. re: PHREDDY

                                PHREDDY, my condolences to your family. It is so hard to lose someone you love. Please take good care.
                                Peace of Heart,
                                Marci

                                1. re: PHREDDY

                                  So sorry for your loss Phreddy.

                                  1. re: PHREDDY

                                    My thoughts are with you as well, Phreddy.

                                    1. re: PHREDDY

                                      Had wondered where you were.

                                      1. re: PHREDDY

                                        That's some longevity, and I imagine you have lots to celebrate about both your dads. Sorry for your loss.

                                        1. re: PHREDDY

                                          So sorry for your loss, Phreddy.

                                        2. Reposted from Meatballs thread.

                                          Tonight I made MMRuth's Swedish Meatballs, as first posted in a thread in January, 2006

                                          These were completely amazing. I cannot urge you strongly enough to make them. I am filled with regret that it has taken me more than 6 years since she first posted them and I copied the recipe to make them. All the many meals I made during those years which were not nearly as good. Sigh.

                                          Ground beef and pork, panade, grated onion, salt, allspice, egg. Mix ahead so you can refrigerate until they set up before forming the meatballs. Refrigerate again if you have time. Saute in butter. Serve. Be very happy. Recipe here with some tips in subsequent posts. http://chowhound.chow.com/topics/2827... Knowing MMR to be a gifted cook I did not make any changes other than cutting all amounts in half to make a smaller batch. I did make a gravy from the drippings once the meatballs were browned and that was a waste of time and calories, it was completely surplus to requirements. I think these meatballs would work really well with sauteed or braised cabbage. I will let you know soon!

                                           
                                          5 Replies
                                          1. re: GretchenS

                                            WOW, GretchenS, that is a ringing endorsement! I clearly must - before Meatball Month ends, make these swedish meatballs.

                                            I think I have ground meat on the brain, as yesterday, after grinding sirloin and chuck (with a bit of pork fat from the freezer to compensate for lack in my purchased slabs) - I thought -"what are you doing making burgers? Shouldn't these be meatballs?

                                            I am kind of fascinated about how the concept of the DOTM has become so interesting so quick!

                                            Thanks for sharing, and shall report back if I make these, but may be not till OCT. as the weather here is really keeping me from anything other than summery choices still. In SEA, to have nearly 80°' weather is keeping me on grilling, veggies and salad for now.

                                            1. re: GretchenS

                                              Gretchen, you might want to check that link. I got a Whoops! message. Not sure if part of the URL is missing?

                                              1. re: LindaWhit

                                                Trying the link again http://chowhound.chow.com/topics/2827...

                                                1. re: GretchenS

                                                  That one worked. :-)

                                              2. re: GretchenS

                                                Looks and sounds really tasty

                                              3. I'm also doing the Swedish meatball thing tonight, although mine are somewhat improvised and limited by the contents of my fridge. The meat will be a mixture of beef and turkey. The gravy will be made from drippings and sour cream, with a touch of buttermilk to thin it out. Sides will be mashed Yukon golds (skin on, of course) and quick pickled cucumber-red onion salad. Dessert will be single-serving banana-walnut cakes (made from the sourdough banana bread batter that didn't fit into my loaf pan) with a layer of dulce de leche in the middle.

                                                1 Reply
                                                1. re: BananaBirkLarsen

                                                  Sounds great as always, BBL!

                                                2. Tonight is simple food. A marinated 1/2 chicken brined for a couple hours with the usual salt, water, sugar, garlic and bay leaf - going to be grilled after drying for an hour with an under-skin rub of oregano, garlic, lemon and chives. Fresh market corn and a tomato and avocado salad with a sprinkle of cilantro on top.

                                                  Glad to have a few more of these 'summer' dinners left to remember when things cool off and cloud up as they will soon enough. Out to the outdoor living room table - and a glass of wine raised to you all, in honor of the end of summer, and the approaching fall.... Aaahh memories:)

                                                  Soon enough, the doors to the outside will close, and the rain will start - but it's holding off in SEA, and we can't be MORE pleased!

                                                  2 Replies
                                                  1. re: gingershelley

                                                    So glad for you about the weather, gs, and that is one great-sounding dinner to celebrate it with!

                                                    1. re: GretchenS

                                                      Thanks Gretchen - it a fabulous, perfect, 78 here tonight - and I am heading out to water plants. No rain of any measure for nearly 55 days - an almost record, which we truly appreciate due to our dull sky much of the 'other months'. Of course, we have amazing outdoor recreation, some amazing days of sun in winter, and little snow during the colder months, but we can never, never not appreciate this run of SUN:)

                                                  2. Chicken tagine is making the house smell wonderful. Israeli cous cous with dried fruit will accompany it, wilted spinach on the side. SIL bought mango Mochi for dessert. :)

                                                    10 Replies
                                                    1. re: weezieduzzit

                                                      I also did chicken tagine last night. It was my first go at cooking with a tagine, and I was pretty pleased. Saffron rice pilaf on the side. this meal will be getting heavy rotation in my home as it cools down more.

                                                       
                                                      1. re: alliegator

                                                        Really pretty picture, allie!

                                                        1. re: GretchenS

                                                          thanks :)

                                                        2. re: alliegator

                                                          Beautiful! (and delicious looking....)

                                                          1. re: weezieduzzit

                                                            Nice job, both of you. I've got to try that dish one of these days. If I don't have a tagine by then, can a Dutch oven work for the recipe?

                                                            1. re: Dirtywextraolives

                                                              Yes! I've done it that way before--just sear the meat first, then add whatever else you wish. The tagine and proper spice mix are things I picked up on my recent trip to Morocco. Taking pictures of our new dinner creations is a fun way to share memories with the girls I traveled with :)
                                                              And thanks, weezieduzzit!

                                                              1. re: Dirtywextraolives

                                                                A dutch oven works great. As much as I'd like to add a tagine to the collection, I don't have room for one. I'm already playing musical cabinets with the kitchenware I have.

                                                                1. re: weezieduzzit

                                                                  I'm having the same issue with storage. Right now, the tagine is just sort of displayed on a large shelf I keep for showing my travel junque. Had I not gone to Morocco, I'd still be dutch ovenining it, and enjoying the same results.

                                                                  1. re: alliegator

                                                                    Yum, great, thanks for the advice, now I will try one without reservation!

                                                            2. re: alliegator

                                                              YUM! Just put this on next week's menu. Thanks for sharing!

                                                          2. With a nice piece of guanciale hanging around the refrigerator, I decided it was time for some A'Matriciana. I used Batali's recipe from the Babbo cookbook, and I even used his basic sauce recipe, which is significantly different than mine. My recipe is similar to the one in My Calabria, this month's COTM, in that it's just tomatoes, a little olive oil, garlic and salt. Batali's recipe has garlic, onions, thyme, and finely grated carrot. I only hinted at the carrot, not wanting the sauce to be too sweet with all the onion in it. Anyway, it turned out great, and I would definitely make this again.

                                                            2 Replies
                                                            1. re: roxlet

                                                              So you did put in onion and grated carrot Roxlet? Curious, as I LOVE an Amatriciana, but think it should be simples... Also will look up the My Calabria version, and check in on your advice/ experience. Anyway, it sounds GREAT! Guancialle, etc. can never be bad when made by a great cook such as yourself.

                                                              1. re: gingershelley

                                                                Thanks for the lovely compliment, GS! Yes, I did put in the onion, but I used a regular onion and not the Spanish onion specified in the recipe. The recipe says half a medium carrot, grated, but I only added a 1/4 at most. My son said that he could definitely taste that it was different than the usual sauce I make, but he said he liked it. I like simple too, and maybe would just do it my way next time for comparison. The thyme (I used fresh from the garden, and maybe a bit less than the 3 tablespoons suggested) didn't have as assertive a taste as I feared it might. It was all very good, though my husband said I might have tipped the hot pepper flake container into the sauce a bit too forcefully. Some like it hot, and that's me. :)

                                                            2. Dinner is a Nigel Slater recipe from the Sunday newspaper back in March. I've been waiting till parsnipos came back into season to try it. So, the absolutely not exotically named "Parsnip & potato croquettes".

                                                              You steam spuds and parsnips till they are just about cooked. Then you fry them in butter for a little while, a ong with cumin and hot pimenton. You then mash it, roll it into sausage shapes and chill them to firm up. The they get egg & breadcrumbed, fried a bit more to give some colour to the crumbs and then finished off in the oven.

                                                              He suggests a tomato sauce - onion, tinned tomatoes, sherry vinegar, a little sugar to balance it and a good simmer to reduce.

                                                              We've got runner beans to have alongside. And there's some excellent figs to nosh on.

                                                              I hope it isnt all too much a faff just for a veggie sausage!

                                                              1 Reply
                                                              1. re: Harters

                                                                I think it's absolutely just the right amount of faff, Harters. :) Those croquettes sound pretty special - I really like parsnips and may try to approximate them. I made something similar the other night; potato/peanut croquettes, to go with a menu that had kinda African flavors. In my book, anything small and round and fried is tops. :)
                                                                Enjoy your meal, sir.

                                                              2. WFD is a red bean and rice mix and some kielbasa I found way in the back of the freezer. We have beet greens from the farm and a brioche roll.

                                                                1. I'm going to go the meatball route with a tomato/onion gravy. Mashed potatoes and steamed carrots. Need to make a trip to the grocery store very soon. Options are getting fewer.

                                                                  2 Replies
                                                                  1. re: MaryContrary

                                                                    Mmmmmm those meatballs sound good, like Swiss steak flavors. Lucky you. :)

                                                                    1. re: mamachef

                                                                      Pretty yummy, mc. Tomato gravy is good with just about anything. Well, maybe not chicken.

                                                                  2. Tonight is stir-fried greens with chicken and peanuts. I have some kale and will nip to the greengrocer to see what else looks good. The recipe is from my new favourite cookbook, Everyday Flexitarian. I stupidly signed up to index it for Eatyourbooks and it's taking forever!

                                                                    1. Meatballs here too: Sweet/Sour meatballs, made w/ my usual meatball recipe in a gingersnap-thickened (and seasoned) tomato gravy. I was able to find some REALLY good vegetarian "notballs" so I can serve my vegetarian clients the same thing. Side dishes: a broad noodle kugel with sour cream and poppyseeds, broccoli, blanched and then briefly sauteed with garlic oil, and a romaine salad with sliced apples and toasted walnuts, maybe a really light sprinkle of blue cheese; and vinaigrette using walnut oil and apple cider vinegar. Dessert is those gingersnaps and some really tart lemon sherbet. Next meatball thingy will definitely be tiffeecanoe's Konisberger Klops, but sweet and sour was screamin' at me today, and sweet and sour it shall be. ;)

                                                                      3 Replies
                                                                      1. re: mamachef

                                                                        Shaming myself at the scan of mamachef's menu.

                                                                        1. re: MaryContrary

                                                                          I know...me too! Mamachef rules:)

                                                                          1. re: sunflwrsdh

                                                                            She does, indeed.

                                                                      2. Italian sausage & quinoa stuffed tomatoes.

                                                                        2 Replies
                                                                        1. re: prima

                                                                          I went super easy and tried that 3 ingredient pasta sauce (tomatoes, butter, onion)

                                                                          I have to admit and say that I was skeptical. Sauce was amazing, simply delicious.

                                                                          we had the sauce over gnocchi with fresh mozzerella.

                                                                          1. re: doberlady

                                                                            Good to know. I haven't made that 3 ingredient sauce- might try it one of these days. ;-)

                                                                        2. Just taught young sister in law to make creme brulee. She expected it to be much more difficult and when we put them in the oven she said "That's it?!!?" I think we're going to top them with banana slices sprinkled with sugar and she'll get the honor of torching them.

                                                                          Korean short ribs on the grill will be accompanied by kimchi and rice. I'm thinking we need something green but will have to see what we have, maybe some of the Earthbound Farms power greens mix of baby greens if I'm correct in thinking there is a package in the crisper drawer, it'll offset the sweetness of the beef marinade. I hate to waste good hot coals so I marinated a couple packages of bone in chx thighs with mojo criollo marinade for lunches tomorrow.

                                                                          4 Replies
                                                                          1. re: weezieduzzit

                                                                            Mmmmmm... Kalbi

                                                                            1. re: scubadoo97

                                                                              I know...one of my favorites too...

                                                                            2. re: weezieduzzit

                                                                              mmmm.... all of it.

                                                                              1. re: mariacarmen

                                                                                yes, what mc said.

                                                                            3. I see bratwurst & sauerkraut in my near future.

                                                                              1. Tonight we started witha Caesar salad followed by rack of lamb with scallion mashed potatoes. Simple and delicious!

                                                                                2 Replies
                                                                                1. re: roxlet

                                                                                  Yum! Nice weeknight meal!

                                                                                  1. re: roxlet

                                                                                    yah - i'll say!

                                                                                  2. I want to thank all of you fellow CHounders for your thoughts and prayers...It has been a rough three months.....but....What I have found here on this board is comfort and a familiar place.....although I have not posted...I read daily all of your comments , suggestions and thoughts....After all at a time like this I am eating many of my comfort foods...

                                                                                    Last night was skirt steak with a homade chimcurri, Greek salad with zucchini, tomato, cucumber, red onion, feta, basil, zest of a some lemon, evoo , lemon juice , s&p... and smashed spuds....White zinfadel to start with a fedw black olives....

                                                                                    10 Replies
                                                                                    1. re: PHREDDY

                                                                                      PHREDDY, I went through something similar not very long ago, so I really know what you mean about the familiarity and the comfort of these boards and these familiar voices. It can be a welcome distraction at times like this, as well as a source of succor. Let your community surround you and feed you, and know that many thoughts are with you. For the most part, this is a good community of very kind people. Best to you.
                                                                                      Marci

                                                                                      1. re: mamachef

                                                                                        yup - these are good people here, who comforted me and continue to help and support me from afar whenever similar family issues arrive - and they always do.

                                                                                        1. re: mariacarmen

                                                                                          You are so correct....it feels real good....thank you!

                                                                                      2. re: PHREDDY

                                                                                        A virtual chicken casserole from me Phreddy. Hope you are being gifted with lots of homemade comfort food by your local community.

                                                                                        1. re: Berheenia

                                                                                          Can I have some roasted red potatoes along side of your caserole? ( thank you!)

                                                                                          1. re: PHREDDY

                                                                                            How about some roasted reds by Guy whatshisname sans the blue cheese- I watched this show at the gym and of course I had to make it... so much for weight loss and working out...
                                                                                            lol
                                                                                            http://www.foodnetwork.com/recipes/gu...

                                                                                        2. re: PHREDDY

                                                                                          I am sending you virtual meatloaf and mashed potatoes, PHREDDY, and a nice bottle of zinfandel. Sounds as though you are taking good care of yourself in the comfort food department, which is good since virtual food has limited nutritional value. :) Our thoughts will continue to be with you and yours, you have had a tough summer of loss.

                                                                                          1. re: GretchenS

                                                                                            G.....funny you mention that , my sister is coming for diner next week and she asked for meatloaf....I will not that the meal is with your good wishes to us!

                                                                                          2. re: PHREDDY

                                                                                            Hang in there PHREDDY.

                                                                                            1. re: steve h.

                                                                                              :-)...the Yanks continue to inspire, as my Mets fall further into the abyss. Thanks Steve.

                                                                                          3. It IS starting to feel a bit like Summer is over. I'm not fooling myself; in these parts we can usually count on a suprise a few weeks after the nip sets in; the suprise of perhaps another weeks' worth of heat sometime soon. (But not today.) So, in honor of Fall having, well, almost fallen:
                                                                                            Smothered Pork Chops for the majority: thick, bone-in chops that I'll brown well and cover with sliced onions and peppers, then "smother" in a pan gravy and bake. I just scored a new ceramic mandoline, so I'll play with that, and make Edna Lewis' potato casserole, which is so simple and results in total silence at the table while people grub down; homemade applesauce that I might doctor up into a cranberry applesauce, since I like the way the tartness plays with the richness of the pork, and slow-cooked string beans. Maybe a simple green salad; maybe not. Dinnah is served.
                                                                                            Oh, the vegetarian family will be having these weird veg. "cutlets" they like, prepared in much the same way as the regular chops. I call these odd food reproductions, "meef." :)

                                                                                            3 Replies
                                                                                            1. re: mamachef

                                                                                              Sounds like good fall-transition food. Smothered pork chops. Nice feeding the troops!

                                                                                              1. re: mamachef

                                                                                                Pork chops. Smothered. Mmmmmm.

                                                                                                1. re: MaryContrary

                                                                                                  Mamachef...one word...YUM!

                                                                                              2. Upcoming....brown gloop meatballs. With pasta.

                                                                                                1. I have a large yellow squash I'm going to stuff with sausage and cheese and whatever I can find in the depths of the veggie drawers in the fridge as they are overdue for a cleanout. Good excuse to turn on the oven too- high of 63F and sunny is the forecast today. EDIT that's 17 C - I always wonder when the temp is posted in Celsius how hot or cold it really is ....

                                                                                                  1. Last night was pizza. Sourdough crust, topped with sauce and cheese, some green pepper and the leftover Swedish meatballs from two nights ago, crumbled up. Not sure what we'll be having tonight.

                                                                                                    1. Still having warm-ish days here in the low 70's, at least through the weekend. Been busy trying to get some yard work in before the rains come, so not working very hard in the kitchen.

                                                                                                      Last night was some left over very neutral pulled pork out of the freezer, doctored up with cumin, a hatch chili, onion and garlic for a burrito filling. That smothered in a quick chili sauce and cheese, baked till piping hot, and served on a bed of shredded lettuce with pico, avocado and crema. Home made burrito hit the spot!

                                                                                                      Later today I am making a ginger-pear upside down cake to take to a friend's for dinner tonight for her birthday. My favorite fall dessert:)

                                                                                                      4 Replies
                                                                                                      1. re: gingershelley

                                                                                                        That cake sounds fantastic; right up my alley. Is it a spice cake base, or a regular upside-down cake base?

                                                                                                        1. re: gingershelley

                                                                                                          Yeah, that cake sure sounds great.

                                                                                                          1. re: steve h.

                                                                                                            I LOVE this cake - it is a spice cake, with chopped candied ginger, molasses, etc. in it. I actually increase the candied ginger by putting some into the cake, and also use an additional pear so my pear topping is nice and thick.

                                                                                                            This is the recipe I started with: http://www.myrecipes.com/recipe/pear-... it's from an old Sunset magazine... I hope you adopt it as a new fall tradition!

                                                                                                          2. re: gingershelley

                                                                                                            That combination sounds wonderful!

                                                                                                          3. It has gotten cool around here the last few days. Tuesday I got home early and in addition to the Swedish meatballs I made a huge pot of country-style pork ribs and FM greens -- TONS of greens -- with lots of garlic and scallions. So I had some of that last night, doctored up with cider vinegar on the greens and lots of Chipotle tabasco, sided with saffron rice. Yum. Packaged up the rest for the freezer. Tonight will be lamb kabobs with leftover saffron rice and veg of some sort. But I keep thinking about those Swedish meatballs...

                                                                                                            6 Replies
                                                                                                            1. re: GretchenS

                                                                                                              Oh those lamb kabobs sound great, Gretchen, even though I'm not in the mood to cook. If I'm here at work tomorrow, I'll have lamb in a salad (company lunch).

                                                                                                              I've been trying to fight off a cold, and I think it's winning. So we'll see how I do tomorrow. For tonight, I'll be making cream cheese-scrambled eggs and a toasted English muffin for dinner tonight - and then probably watching the DVR'd Top Chef Masters and heading to bed with a nightcap of Nyquil.

                                                                                                              1. re: LindaWhit

                                                                                                                Scrambled eggs with cheese and a toasted English muffin. That's comfort food.

                                                                                                                Lose the Nyquil, build yourself a real drink. Fight colds, never surrender.

                                                                                                                1. re: steve h.

                                                                                                                  Well, the Nyquil helped me (mostly) sleep. But didn't rid me of this cold. It's a full-blown stuffy-headed me. A bit of work to get a few things out of the way, and then home for a nap.

                                                                                                                  I'm thinking maybe a chicken and vegetable curry with *lots* of ginger to help clear the head for dinner tonight. If I'm in a mood to cook.

                                                                                                                  1. re: LindaWhit

                                                                                                                    Feel Better - LW, a hot curry with lot's of ginger (or take out!) should help things along:)

                                                                                                                    1. re: LindaWhit

                                                                                                                      Hope you feel better soon. Nothing worse than a weekend of sick days!

                                                                                                                      1. re: LindaWhit

                                                                                                                        Feel better soon, LindaWhit!

                                                                                                                2. We're both craving pizza. Unusual, and since we have it only once every three months or so, I have no intention of learning how to do this myself. So picked up a large pepperoni take and bake at Papa Murphy's for only $4.99 and will make a big salad with every salad veg I can find in the fridge. Even sprang for some radicchio at $3.99 which negates any savings on the pizza.

                                                                                                                  1 Reply
                                                                                                                  1. re: MaryContrary

                                                                                                                    Although, I'm sure I'm probably missing out on something great.

                                                                                                                  2. Pasta alla Gricia.
                                                                                                                    We have thick spaghetti, Pecorino Romano, pepper and guanciale so this classic is on the menu.
                                                                                                                    The recipe is courtesy of Gina DePalma. Here's a link:

                                                                                                                    http://www.seriouseats.com/recipes/20...

                                                                                                                    I'll parole an Italian red from the wine jail. Football Giants will be on the plasma. It's getting chilly here in Lower Fairfield County, sun is going down way too early for my tastes. A little comfort food goes a long way.

                                                                                                                    1. With the Jewish New Year and family gatherings now behind me and a monthly cigar dinner last night it's time to get back to making some dinner at home. It's been almost a week!

                                                                                                                      Up for tonight is caramelized cauliflower and tahini and seared salmon with a mixed green salad.

                                                                                                                      1. Last weekend we BBQ's chipotle pork cheeseburgers with adobo sauce. Topped then with munster cheese, diced tomotillos, avocado, and little mayo. THEY WERE DIVINE.

                                                                                                                        Ground pork with minced chiptole and adobe sauce mixed in. Simple. Fast. Perfect unique combination wht the topping.

                                                                                                                        4 Replies
                                                                                                                        1. re: mr_inSF

                                                                                                                          Those sound divine! I love it, will have to try those!

                                                                                                                          1. re: mr_inSF

                                                                                                                            oh man ditto on the divine!

                                                                                                                            1. re: mariacarmen

                                                                                                                              me three!

                                                                                                                              1. re: GretchenS

                                                                                                                                And me four...sounds wonderful!

                                                                                                                          2. Caprese open faced panini on the garlic-cheese bread from last night
                                                                                                                            Ziti w Sunday gravy, redux
                                                                                                                            Braised Tuscan kale w pancetta, shallot & garlic
                                                                                                                            Neapolitan ice cream

                                                                                                                            1. Seasonally, I've made a big batch of green chili with pork stew, also corn and green chili stew, and I've harvested basil and made pesto - I froze most of all three to have throughout the winter.

                                                                                                                              I also made an 80s style taco salad for my nephew - mixed up with nachos and Kraft Catalina dressing.

                                                                                                                              @castorpman

                                                                                                                              1. Tonight I made the halal cart chicken and rice from Serious Eats. It was seriously eaten up!

                                                                                                                                4 Replies
                                                                                                                                1. re: roxlet

                                                                                                                                  Spent too much time hanging around the International terminal tonight waiting for the Swedish Cuzzin' to turn up, so had to readjust the dinner plans.
                                                                                                                                  Threw together a quick meal...guess you'd call it lemon piccata... but it was my invention...so I thought. LOL!

                                                                                                                                  Penne, olive oil and parmigiano plus a little broccoli. A few adult bevvies and the lad is snoozing his jet lag away.

                                                                                                                                  1. re: roxlet

                                                                                                                                    Oh - I had my eye on that dish and lost sight of it. Thanks for the reminder. Looks simple and easy, and nothing we have 'carts' serving around the NW....

                                                                                                                                    1. re: gingershelley

                                                                                                                                      It is, and it's delicious. My three really liked it.

                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                        Yes, I doubled the recipe, and it was still almost finished by my son who had seconds, and just left enough for a snack after school. My husband said he had a big lunch and didn't want much dinner, so I let him help himself, and HE went back for seconds. It's a big hit at our house, and with some lettuce and tomatoes, a really nice dinner.

                                                                                                                                  2. Last night, I braised some beef along with onions and rehydrated trompette a la mort. That just needs warming through. We Brits are an imaginative race of people - the cut of beef that I braised is the one sold as "braising beef".

                                                                                                                                    Alongside, there'll be plainly boiled turnips and spuds of some sort. Or no spuds if the day works as planned and we get a pub lunch while we're out.

                                                                                                                                    6 Replies
                                                                                                                                    1. re: Harters

                                                                                                                                      love the name of those shrooms....

                                                                                                                                      here's hoping you got your pub lunch!

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Yep. A slightly worrying name for something you're intending to eat.

                                                                                                                                        And we did get the pub lunch, although the day turned to rat shit somewhat and we only had time for one course (http://chowhound.chow.com/topics/869976

                                                                                                                                        )

                                                                                                                                        Turnips are going to get a sugar/mustard glaze which seems to be an American way with them.

                                                                                                                                        1. re: Harters

                                                                                                                                          it sounds a delight. but when you say pub lunch, being a silly american, i expect bangers and mash and fish and chips and toads-in-the-hole, and the loik. not a gruyere potato cake and a boiguh!

                                                                                                                                          and (i asked this on the other thread too) - what are considered proper chips then? rounds?

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            MC

                                                                                                                                            I've answered the chip question more fully over on the other thread. But, quickly for here, a "proper" chip is like your index finger.

                                                                                                                                            And it's funny you should mention sausages & mash and fish & chips. That's exactly what the table next to us was eating. We now fortunate to have quite a number of pubs doing good bistro type food. Not the full gastro pub experience, that might make a place a destination restaurant, but a place where you can certainly get a good lunch or dinner. Don't want to go too far off-topic, as the mods are rightly not keen, but here's the link to the pub's menu page. http://www.brunningandprice.co.uk/gro.... The mods will know that I always post my reviews to the CH UK board so hope they won't mind this link to egullet's "pub" thread, where I also post. The format of that thread may giive you a better feel for our pub dining scene. It's relevent to home cooking as experiences at that sort of level of professional cooking are the sort of dishes that the home cook might try to replicate. http://forums.egullet.org/topic/12135...

                                                                                                                                            1. re: Harters

                                                                                                                                              that menu is stunning in its fusions and twists and turns - i love it! and i do always feel that home cooking is abetted and aided by meals we have when we go out.

                                                                                                                                              i'll go check out your explanation re the proper chip.

                                                                                                                                              thanks Mr. H!

                                                                                                                                              ETA - i just added some pics of different fries over on your CH post.

                                                                                                                                              and damn.... "..roast pheasant with truffled mash and creamed leeks and a huge sirloin steak with chips and bearnaise."

                                                                                                                                              1. re: Harters

                                                                                                                                                That menu is really outstanding! I could eat there for a week and not run out of things to choose that sound good - thanks for sharing Harters!

                                                                                                                                      2. Italian loaf rustica, a sort of spoon bread filled with Italian sausage, roasted peppers and mozza plus a few aromatics. Yum!

                                                                                                                                        1. Dinner tonight: A little duck pate to start, followed by a salad with butter lettuce, beets, goat cheese and pistachios, Boeuf bourguignon, tiny golden spuds, a yet to be determined veg and a fruit tart for happy endings. A nice St. Emilion to accompany it all.

                                                                                                                                          8 Replies
                                                                                                                                          1. re: twodales

                                                                                                                                            Nice!

                                                                                                                                            1. re: twodales

                                                                                                                                              Outstanding!

                                                                                                                                              1. re: twodales

                                                                                                                                                Second Scuba and Steve.

                                                                                                                                                1. re: twodales

                                                                                                                                                  MMMMM...que rico!...I will be there soon.....sounds delish...

                                                                                                                                                  1. re: twodales

                                                                                                                                                    Wow! I love all these fancy dinners you guys make on week nights! Very nice dinner!

                                                                                                                                                    1. re: twodales

                                                                                                                                                      Now that's a complete dinner, from start to finish:)!

                                                                                                                                                      1. re: twodales

                                                                                                                                                        hot damn. that is some good eats.

                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                          Sounds amazing!

                                                                                                                                                      2. Tonight some more easy comfort......my 19 year old son said I am comming home from college....and we are having tacos...I said OK...he said I am making them....what comfort!!!!!
                                                                                                                                                        He is a foodie....like us and wants to feed me some good stuff....I love this!!!!!!!! you all should feel our love...I hope you do!...Tacos, with carne, tomate, lecheuga, queso, olivas negras, salsa verde, salsa de cole, zuchinni, crema ......que mas?....a meal from our son...que rico....

                                                                                                                                                        3 Replies
                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                          That's fantastic Phreddy. I would love it if one of my kids did that. Not holding my breath but none the less it would be a real thrill for me. I wouldn't care what was on the menu. Just that they were excited about making some thing and wanted me to share in their excitement.

                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                            Feel the pride and love to you Phreddy - very nice proud (and full) papa!

                                                                                                                                                            1. re: gingershelley

                                                                                                                                                              Nice!

                                                                                                                                                          2. Red Wine
                                                                                                                                                            Crawfish Frittata......
                                                                                                                                                            Pear Salad..
                                                                                                                                                            Bite Size 3 Musketeer..........

                                                                                                                                                            1. Miso glazed black cod (sablefish)
                                                                                                                                                              Over mashed potatoes
                                                                                                                                                              And braised kale w pancetta
                                                                                                                                                              Garnished with a sprinkle of shichimi togarashi
                                                                                                                                                              Sake

                                                                                                                                                              4 Replies
                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                yum!
                                                                                                                                                                have i told you i want you making me dinners?
                                                                                                                                                                i think i have.
                                                                                                                                                                waiting.... *tapping foot, checking watch*.... tick tock! tick tock!

                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  OMG, your last sentence reminds me so much of one of my sisters.....!

                                                                                                                                                                  And, YES, you have! I actually come quite cheap....just some airfare, room & board, and some entertainment, like wine would work..... Maybe we can work something out?! ;-))

                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                    hahaha - your sister is bossy? my sister would love to hear that.

                                                                                                                                                                    your price is quite reasonable!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Is she ever!! Yes, I thought my price was reasonable, too ;p))

                                                                                                                                                              2. It has been a pretty 'basics' week here at Shangrila, and tonight I am keeping up the streak...

                                                                                                                                                                A simple tri-tip steak, marinated in Worcestershire, lot's of garlic, OO and cracked pepper. That will be grilled with my go-to a skewer of viniagrette marinated mushrooms. After steak is flipped, some crumbled saga blue goes on to melt. Steak is served after resting with the mushrooms and blue cheese. My favorite!

                                                                                                                                                                I am indulging in carbs tonight, and will have a small baked potato with lot's of greek yogurt and green onions added.

                                                                                                                                                                A piece of the pear/ginger upside down cake I brought back from last night's birthday dinner at my friends. Even better the second day!

                                                                                                                                                                1. It wouldn't be TGIF if we didn't have drinks at the local and come home for cheeseburgers cooked in my grandmother's black frying pan with a caesar salad from a bag for the veg. Scrambled eggs with baby bella mushrooms, cheddar and green onions for breakfast this morning. Then it's off to the Italian Sausage Factory to stock up. Whole Foods sausage really bites and I need to get back to the good stuff. WFD will be a sausage pig out. We might even light a fire!

                                                                                                                                                                  19 Replies
                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                    Berheenia, what Italian Sausage Factory??? You have no idea how fast I sat up when I read those words. Do you mean DePasquales? I can hardly wait to hear...

                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                      Yes it was DePasquale's but as this isn't a regional board I just said Italian. We ran out of their sausage at the end of August but life was too darn busy to make a trip to Watertown and last week we hit a new low with a WF Italian sausage in a stuffed squash had to toss it. I am so spoiled by Maria's sausage I will never run out again! I got a 5 pound box of sweet and assorted hot and garlic cheese sausages. Also got 3 pounds of the beef pork mix for meatballs. I wasted time and money earlier this month making meatballs (posted in DOTM Meatball thread) using the wrong ground meat! They were greasy and barely edible compared to our usual batch using the famous meat mixture which also makes a mean meatloaf- that's WFD tonight.

                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        Mmmm....meatloaf.

                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          I am positively drooling into my keyboard, Berheenia, thanks so much for that comprehensive post! I have bought their sausages but never from the Mother Ship and had no idea about that beef-pork mix. A trip to Watertwon is clearly in order so that I too can say: "Meatloaf, it's WFD." :)

                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                            Umm....I know I've determined *not* to buy more meat until I empty out the freezers, but boy, I'd love to hitch a ride on that trip, Gretchen.

                                                                                                                                                                            Perhaps just to look. Yeah! That's it. Sorta-kinda like I did Thanksgiving weekend 2011 when I "went to look" at the local animal shelter. And came home with two brother kittehs. ;-)

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              And I bet you haven't regretted that decision one little bit, LW!

                                                                                                                                                                              Much like kittens, sausages and meatloaf only enrich our lives.

                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                What rabaja said. ;)

                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  LOL! Very true, rabaja.

                                                                                                                                                                                  And it's only regretted when they either pin me under the covers by lying on either side of me, OR when they try and trip me as I'm walking up or down the stairs because they think I'm going to get them some food. ;-)

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    Reminds me of that cute commercial that the gal says "I love your new boots" The guy says, their not boots, they are my cats". Think it is a cat food commercial! 2 Siamese kitties sitting on his feet hugging his legs!

                                                                                                                                                                                    And I agree with rabaja about the sausages and meatloaf.

                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                      Hmmm. Sausages, meatloaf and cats. Say I could only have two, I'd have some serious thinking to do, although sausages would be a given.

                                                                                                                                                                              2. re: GretchenS

                                                                                                                                                                                Totally worth the trip- go in the AM as they can run out or better yet on a weekday. There is a freezer full of homemade ravioli and some of their other homemade sausages- breakfast and either a basil or a chinese style. No chicken sausage as Mass State laws dictate a cumbersome process for grinding poultry in a shared butcher shop/factory. Also tons of imported must have dried pastas and other Italian groceries. And they grind their own cheese - a romano I believe. Take Linda with you! Your car will smell so good you have to share!

                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                  Ummm. Stop it. Please. ::::la la lalalalahhhhhhh!:::::

                                                                                                                                                                                2. re: GretchenS

                                                                                                                                                                                  Unless they've moved, Depasquales is in Newton, not Watertown. Although it is on Watertown Street. Right about the wonderful sausages, though!

                                                                                                                                                                                  1. re: mirage

                                                                                                                                                                                    True - Watertown Street jogs back into Newton (Nonantum Village) but I have to drive to Watertown to get there. And then we get to go to Russo's too! Maybe TMI for a non-regional board.

                                                                                                                                                                              3. re: GretchenS

                                                                                                                                                                                Ok, this is pretty funny to me. I stumbled into DePasquales the first time I was in Boston (as an adult) last December, and went back last June eagerly, as it was one of the places in the North End that really seemed special.
                                                                                                                                                                                I scooped up the last container of sautéed porcini and packed it in my luggage for the flight home. -the DH thought I was a little nuts, but as a mushroom lover, he supported my efforts.
                                                                                                                                                                                They are still in my freezer, which is shameful I know, but I've been saving them for something special.
                                                                                                                                                                                We are headed back to Boston a week from Sunday, so a third stop to DePasquales is on the itinerary. Sounds like a good time to have the porcini...
                                                                                                                                                                                I love the little jingle they have on their website, and I am not typically a jingle kind of gal.
                                                                                                                                                                                http://www.homemade-pasta.com/content...

                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                  I want to go to DePasquales! Sounds SOOOOO good. I know, that is kind of shameful of me to be jealous when we have the world famous Salumi here, and Uli's sausage - but that store sounds like it might make me cry from happiness!

                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                    It's pretty wonderful, but I will always be envious of your Salumi. Have yet to get there because of their limited hours!

                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                      And now I am thinking that I am entirely confused and not even talking about the right place...
                                                                                                                                                                                      In any case, I like the shop in Boston, but are you all actually talking about the place in Newton?
                                                                                                                                                                                      http://www.yelp.com/biz/depasquales-s...
                                                                                                                                                                                      Hard to be a tourist out of the loop.

                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                        Yes, we were talking about the place in Newton (had a temporary mental lapse when I said Watertown), but there are some great places in the North End!

                                                                                                                                                                            2. A classic roast pork dinner is the evening repast at Harters Hall. Hopefully!

                                                                                                                                                                              The roofing contractor is here, replacing the flat roof of the part of the house which is the dining room. He says it'll only take today. HAH! When do contractors ever stick to deadlines - this one has been promising to get on site for a month before he finally turned up this morning. And there's such much freaking noise that there's no way I'm having dinner underneath it.

                                                                                                                                                                              Leg of free range piggy. Roast tatties. Roast carrots. Shredded and stirfried cabbage. Gravy. Apple sauce (we called at an orchard farm shop yesterday and bought a couple of kilos of Bramleys which are very sharp and just the job - we'll freeze much of it in portions.)

                                                                                                                                                                              Wimberry pie and custard for afters.

                                                                                                                                                                              9 Replies
                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Roast pork and applesauce - your dinner sounds perfect, Harters. I hope the flat roof is replaced in the one day as promised.

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Work's coming along nicely. And so it should, when I realise how much we're being charged for one days work (and these guys were the cheapest)

                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                  I had to google a Wimberry pie and it appears to be a cousin of a blueberry pie and with custard!
                                                                                                                                                                                  There was this darling photo

                                                                                                                                                                                   
                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                    That is adorable, Berheenia!

                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                      The only way to eat a wimberry pie, Berheenia, for sure.

                                                                                                                                                                                      And, yes, they're a cousin of the blueberry - but smaller and much sharper in taste.

                                                                                                                                                                                      As far as I know wimberries are not grown as a commercial crop, so you never see them in the supermarkets. The market in the town where I used to work would occasionally have some and I'd always buy to make our own pies. I have a sense that they are mainly a northern fruit, as I think the bushes grow on the wilder moorland that we have around here. This one came from the farmers market, from these folk - http://www.parkfarmshopramsbottom.co....

                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                        Adorable indeed! I want a wimberry smile on my face!

                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                          Oh my. That's cute

                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                          What are wimberries?

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            Mmmm, roast pork dinner with British piggy -- nothing better.....

                                                                                                                                                                                          2. 1. 3+ hour nap on Friday afternoon after leaving work early.
                                                                                                                                                                                            2. A quick chicken and veg curry dinner.
                                                                                                                                                                                            3. A bit of TV - then off to bed for....
                                                                                                                                                                                            4. 10-11 hours more sleep. I guess I needed it.
                                                                                                                                                                                            5. Woke up this morning pinned under the covers with a cat curled up tight on either side of me on *top* of the covers.
                                                                                                                                                                                            5. Also wake up with a balloon head. And Rudolph-red nose. :::Sigh:::

                                                                                                                                                                                            But somehow, I have a good bit more energy than I did yesterday. I guess with 14 hours of sleep in the past 24 hours, I should, huh?

                                                                                                                                                                                            I ventured out into the world for some cat stuff, but then got started on stripping corn from 12 ears of corn for freezing (done); making corn stock from the cobs in the stockpot (done); starting 24-hour chicken stock in the crockpot (crockpotting away); and roasting 12 red bell peppers for freezing (done).

                                                                                                                                                                                            I'm now a good bit more tired than I was before I started that frenzy. But dinner will still be chicken, corn and roasted red pepper chowder (using some of the corn kernels, corn stock, and roasted red peppers from today). I might make a small salad; I might not. I will bake some take-and-bake crusty rolls, however, to go with the soup (most of which will go into freezer containers).

                                                                                                                                                                                            Here's hoping this is enough of a "chicken soup" to help with this head cold.

                                                                                                                                                                                            9 Replies
                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Maybe some spicy chili will help? A tiny shot of whiskey? Spend Sunday on the couch with a big mug of tea - definitely call in sick on Monday!

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                oooh linda, feel better! glad you're getting your sleep in, and your chowdering, and especially the cats - they know how to take care of you.

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  Oh, Linda, I'm so sorry to hear your not feeling well. I truly hope you are feeling better soon. Nothing like having Dr. Kitties to help you, though.

                                                                                                                                                                                                  Your chowder sounds heavenly. I would love that recipe. It should have made you feel better.

                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                    OK, this is WAY too funny, boyzoma. You asked me two years ago around this time and I posted it back then in that WFD thread, which I just discovered after doing a search for it. :-)

                                                                                                                                                                                                    http://chowhound.chow.com/topics/7324...

                                                                                                                                                                                                    I still omit the liquor, I most definitely use corn stock, I still cut WAY back on the amount of heavy cream, and I still add chicken.

                                                                                                                                                                                                    And this time, I didn't par-cook the corn I cut off the cobs, per our discussion way back on WFD #XLVI (a.k.a. #46).

                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Bwahahaha! - you are so right! Well this time I'm bookmarking that link in my soup section! I knew there was a reason it sounded so good. I just got done doing a bunch of corn for the freezer too! (again). Thanks for the reminder. DH wants me to make this soon!

                                                                                                                                                                                                    2. re: boyzoma

                                                                                                                                                                                                      boyzoma, when did you sneak in? did i miss you up above? no mind, good to have you back!

                                                                                                                                                                                                    3. re: LindaWhit

                                                                                                                                                                                                      Hope the weekend got rid of your bug, LW.

                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                        Still stuffy, but not as bad as I felt on Saturday. Nose is a bit sore. But I slept like a rock last night. So it's working its way out of my system. Thanks for asking.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Feel better, LW!

                                                                                                                                                                                                    4. Just roasted three enormous chicken breasts to add to a pot of chicken enchilada soup.
                                                                                                                                                                                                      Carnitas nachos w black beans, guac, & salsa, three cheeses
                                                                                                                                                                                                      Pear & cinnamon crisps topped w ice cream

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                        Chicken enchilada soup - is that as good as it sounds?

                                                                                                                                                                                                        1. re: dkennedy

                                                                                                                                                                                                          It does sound good. Can we have the recipe Dirtywextraolives?

                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                            It was very good, but unfortunately it was just a dry mix that I added the chicken & tomato sauce to. It had corn & beans in it also, and even the bean hater in the family thought it was delicious, but the dried vegs were so small, you could barely see them ;)

                                                                                                                                                                                                            I am planning on trying to replicate the flavors to make it homemade. All I can really tell you is that it had a nice thick, corn tortilla type flavor to it, and I'm not really sure what of the dried ingredients in it would do that, since no tortillas were listed. But I would use Mexican tomato sauce (don't know if enchilada sauce would be too rich), corn & beans, onions and lots of cumin, chili powder & salt. Wish I could before helpful.

                                                                                                                                                                                                      2. Last night, we had a perfect London Broil on the grill. After it rested it was just the exact pink/red that we wanted. To go with that, I sauteed some mushroom caps in butter, shiraz and marsala wines. Then I baked a spaghetti squash and it turned out to be the best one we have ever had.

                                                                                                                                                                                                        Tonight we are having Cajun Chicken Fettuccine Alfredo. Haven't had that in quite a while so I can't wait. A little garlic bread to go with and we are set.

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                          The 'shrooms sound very good as a topper for London Broil slices!

                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                            Oh, we love that Cajun chicken fettuccine recipe, I think I got it from you..... Can't recall. Been kind of craving that, will have to make it in a few weeks, poor hubby is out of town next weekend, and he loves that recipe.

                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                              Glad you like it. Well, LindaWhit's roasted red peppers sounded so good, I decided to add some to the alfredo sauce. Turned out so yummy. So tonight I think dinner will be leftover fettuccine/sauce and leftover spaghetti squash. Sometimes I love cleaning out the fridge!

                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                Nice addition, boyzoma!

                                                                                                                                                                                                          2. I got a bit over-busy yesterday cleaning and tasking, etc. as have a house guest coming later in the week for at least several days.

                                                                                                                                                                                                            Dinner was nothing more than a big salad of tomato, a whole avocado, cut in half, stuffed with Oregon bay shrimp (the tiny salad ones), with a drizzle of lemon and olive oil on it. Sure hit the spot.

                                                                                                                                                                                                            I did make a nice plum crumble later in the evening, and some of that with a blob of greek yogurt made for a nice breakfast today!

                                                                                                                                                                                                            Much more house-chores today, and will put on a pot of chicken stock while going about it all.

                                                                                                                                                                                                            This dictates that tonight's dinner with probably a chicken soup - type meal, and I think I may make it asian, with some ginger and lemongrass, a spot of basil and cilantro, and put in tiny pork/shimp meatball mix I have left from a meatball I made a couple weeks ago for the DOTM thread. Yup, that's WFD tonight :)

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                              your dinner tonight is killing me! i really wanted asian flavors, but didn't want to buy anything since we're leaving tomorrow. go check out the DOTH meatball thread - ina posted similar flavors.

                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Me too, MC - I got the recipe for these meatballs of DOTM, I made this mixture earlier in the month and served then in a ginger/tomato sauce with a hint of orange. Saved some of the meatball mix as was too much to cook in one batch.

                                                                                                                                                                                                                I bet you will get to eat all kinds of things on your cruise - Asian flavors included:)

                                                                                                                                                                                                            2. Going pretty Sunday simple.

                                                                                                                                                                                                              Flap steak rubbed with ancho/guajillo and morita ground peppers along with salt and a small amount of onion and garlic powders and raw sugar. Sides will be baked Idaho potatoes and salad.

                                                                                                                                                                                                              1. Hadn't planned on making anything for dinner tonight - figured it would be leftovers. But I accidentally took out a half pork tenderloin to defrost instead of chicken a day ago, so that's WFD tonight. I'll simply roast it after rubbing it with olive oil and seasoning it with salt and pepper. But I'm going to make Harters' sauce he used on some fish in the last WFD thread, as I think the flavors will work with pork - 1 Tbsp. each of Worcestershire sauce, whole grain mustard, mango chutney, and orange juice. I'll drizzle some of it on top of the slices of pork.

                                                                                                                                                                                                                Sides will be roasted potatoes and steamed broccoli.

                                                                                                                                                                                                                1. Rogan josh is in the slow cooker and the house smells fantastic. Will do some masala roasted cauliflower and some garlicky greens (kale, i think), to go with the lamb curry and basmati rice. I also mixed up a nice batch of ginger lychee margaritas that are chilling.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                    Oh, that all sounds delicious, MAH. How do you do the margs? I've had lychee martinis before, but not in margaritas, sounds intriguing.

                                                                                                                                                                                                                    1. re: MAH

                                                                                                                                                                                                                      it sure does sound wonderful, all of it.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        thanks. the meal was great, but the margaritas needed some help. As originally prepared (1.5 parts tequila blanco, 1 part Canton ginger liqueur, 1/2 part lychee puree) they were fine, but a bit strong and unbalanced. I added a shot or so of mango nectar in the cocktail shaker as I shook each drink w/ice. that helped considerably. So not as gingery as i had hoped, but a nice foil to the spicy curry and sides.

                                                                                                                                                                                                                        1. re: MAH

                                                                                                                                                                                                                          Good to know, thanks!

                                                                                                                                                                                                                    2. Well, since I already planned it, might as well post it, even though its still mid afternoon here.

                                                                                                                                                                                                                      Veal cutlets piccata, with fried capers
                                                                                                                                                                                                                      Over mashed potatoes for kids
                                                                                                                                                                                                                      DH & I will have farro with artichokes and herb salad
                                                                                                                                                                                                                      Caesar salad (again for kids)
                                                                                                                                                                                                                      No more pear crisp left, and my peaches are not inspiring me, so Neapolitan ice cream for after

                                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                        Fantastic dinner

                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                          Thank you, very much, scubadoo! Very kind to say. Drool over many of your posts as well.

                                                                                                                                                                                                                        2. re: Dirtywextraolives

                                                                                                                                                                                                                          Man, you eat well at your house DirtyextraO! I would like a seat at your table.

                                                                                                                                                                                                                          Artichokes in farro sounds great. Will have to borrow this idea.... and I could eat picatta something about every other week, easily. Yum.

                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                            Aren't you sweet to say that! We have our days, I cook simply during the week since its mainly just the kids & I. So I like to do nice weekend dinners when we can! And I love those two packs of veal cutlets I find at Costco. They are cut well, and just enough for company if you wanted to make them all, or just split the pack & make one set. I was truly surprised since I usually have a good bit leftover, which is great for my lunches, but this time, they all had seconds & thirds! Only one cutlet left!

                                                                                                                                                                                                                            And you would be welcome at my table anytime ;-)). Let me know, I can link you to the farro recipe.

                                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                                              Oh link us, please link us to that farro artichoke recipe!

                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                Here you go Girls:

                                                                                                                                                                                                                                http://www.foodandwine.com/recipes/fa...

                                                                                                                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                                                                                                                  Thanks, that looks awesome and I have some really nice fresh tarragon that needs using up so that is in my near future!

                                                                                                                                                                                                                              2. re: Dirtywextraolives

                                                                                                                                                                                                                                Thanks back at you DWextra... and for the farro recipe. Will be making that!

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  I was out of onions (who does that?!) and no celery root, so I didn't end up making it, but still plan to soon. If you get to it, before me, I'd love to hear your critique of it!

                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                    DWextra, I will make it soon - perhaps for a dinner guest Thursday evening with a roast chicken, but I know me, and I probably won't follow the recipe as written - I am a riffer for sure, more than a follower - but will post results!

                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                      Oh, GS, I bet it would be wonderful with roast chicken! Whether you follow it faithfully or not, I'd love to know what you thought.

                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                        I shall report, and yes - farro with artichokes (and I am imagining, since it is Farmer's market day that day) roasted veggies - probably instead of celery root - either in or on the side with said chicken....

                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                          Keep I mind, the artichokes are not fresh ones, they are the marinated kind (I believe) in a jar....

                                                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                                                            I did notice that, and was surprised... I would probably use a can of TJ's artichokes packed in water, and marinate them myself so I can control the flavor.

                                                                                                                                                                                                                          2. Chuck will be ground for hamburgers tonight.

                                                                                                                                                                                                                            Deb has been busy all day making soup (minestrone) and veal parmigiana for future meals. The Connecticut hills and ridges are alive with the smell of garlic.

                                                                                                                                                                                                                            Sports (golf, football, baseball) have monopolized the plasma all day. I'll give ground for the "I Didn't Do It" NCIS marathon on cable right now but I'll try to sneak in some Patriots ball when Deb's not looking.

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              Burgers. Excellent and good meals to come

                                                                                                                                                                                                                              1. re: scubadoo97

                                                                                                                                                                                                                                Chips, too.
                                                                                                                                                                                                                                Kettle fried guys, none of that ridge stuff.

                                                                                                                                                                                                                            2. Cooking Light recipe for lemon rosemary roast chicken with potatoes. Tossed green salad with shredded carrots, some cubed apples and cheddar, and glazed walnuts. Husbands home made country white bread. Steamed broccoli and mashed butternut squash. Chocolate peanut butter cup ice cream later for dessert.

                                                                                                                                                                                                                              1. Dinner the past few nights has been straight from the freezer to the oven or microwave. No real cooking to speak of, unless you count stirring an Old Fashioned. I did make a fried egg sandwich for breakfast (over medium, topped with reheated onion straws, mesculun, and a schmear of ketchup, on a potato roll), but that's about the extent of it.

                                                                                                                                                                                                                                Tonight was a fairly abominable beef pot pie from a Ms. Marie Callendar. I can't wait to get back to cooking after this (interminable) move! Now off to reacquaint myself with Mr. Overholt.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  I hope Mr. Overholt is keeping your chin up during the move, CM - that always sucks to have to do (the moving, not hangin' with Mr. Overholt)!

                                                                                                                                                                                                                                2. last of the fridge clean-out mode gave us lunch today (i know, not quite on topic, but, i wanna play too!) leftover rosemary chicken thighs with castelvetrano olives were turned into tacos - chopped up the chicken and olives, mixed that with a couple of diced-up chipotles, and added a little bit of taqueria take-out hot sauce, sauteed that all up til the meat was a bit crispy, charred some corn tortillas, topped the chicken with leftover thinly sliced cabbage, scallions, just about-about-to-go cilantro, and shavings of parm cheese. and more hot sauce. what a mish-mash! but it worked. dinner was a take out cheese boiguh and a cheese steak sandwich with roasted cherry peppers, which we split. tomorrow's cruise day! and the day after, our 10th Anniversary! Wheeeeeee!! see you guys Friday night! can't wait to see what you've all been cooking.

                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    Have a *wonderful* cruise and 10th anniversary, mc!

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      thanks LW!

                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                      Happy next few days, mc. Hope the cruise line is one of those reknowned for better cooking.

                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        hah - afraid not. it's the economy barge for sure, but we'll enjoy anyway. fish tacos in Ensenada... mmmm....

                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                        Happy Anniversary MC.

                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                          I love those olives..... Happy Anniversary, also! The big 1-0, much congratulations!

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Happy anniversary and happy cruise, mc!

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              Oh, I love cruises. Happy 10th (and many more). Enjoy every last bit and let us know how it went when you get back. I'm so jealous. Hope you have some great food.

                                                                                                                                                                                                                                            2. I made some polenta earlier today - nicely seasoned, lots of butter (but no Parmesan). It sits in the fridge,as we speak.

                                                                                                                                                                                                                                              Later, it'll get broken up into chunks and chucked in a roasting tin. At which point, the cheese will get sprinkled on top. On top of that, will sit a couple of chicken breasts, a couple of handfuls of cherry tomatoes, sliced garlic, chopped rosemary and a big drizzle of olve oil. it goes in the oven for 25 minutes and gets eaten with some salad leaves. A new reipe that leaves me slightly unsure how it's going to turn out but I already feel it's not going to be a keeper. Maybe I'll be wrong.

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                it SOUNDS wonderful - the polenta soaking up those chicken juices? Hope i'm right.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Fair winds and followings seas, mc.

                                                                                                                                                                                                                                              2. Saturday night my husband was inspired to make his fried chicken and squash casserole because he wanted to cook the pole beans he grew, which are ready to be harvested. Well, he forgot to buy a ham hock, so it was fried chicken, squash casserole and rice and gravy. Last night, it was smoke roasted salmon with an herb beurre blanc, scallion mashed potatoes and broccoli.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                  Oh my, that fried chicken looks great!

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    oh man, happy accident! fried chicken casserole???? doesn't that un-crisp the chicken skin? sounds wonderful anyway.... your hubby - he's a keeper!

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Hehe. I forgot the punctuation! He made chicken, and squash casserole!

                                                                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                                                                      Looks and sounds GREAT!

                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                        ama oh man does that fried chicken look good!

                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          drool.

                                                                                                                                                                                                                                                        2. I have a few things that need to be used up: lump crab meat and various veggies. So I'm trying to decide if I'll do some sort of pasta or crab fried rice for tonight. It's pretty warm here today, so I'm thinking the rice may taste a bit lighter.

                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            Gosh, allie, I think we'd all like to have lump crab that needed to be used up.

                                                                                                                                                                                                                                                            1. re: MaryContrary

                                                                                                                                                                                                                                                              Haha, I was making a crab cup appetizer for a small group, and was running short. Sent the mr. out for more and he came back with way too much. But I'm not complaining!

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                Don't they always?

                                                                                                                                                                                                                                                            2. re: alliegator

                                                                                                                                                                                                                                                              What a great idea! I always pick up one of those cans of super lump when I go to Costco & stock up. Invariably, it gets shoved to the back of the beer fridge, and forgotten about for quite a while....the expiration date is always like nine months out. So then when I see it again, I keep checking the date, and racking my brain to figure out what to do with it (crab cakes, again?!). So I love that fried rice idea, my kids love fried rice. Do let me know how it comes out, I would like to try it! Thanks for inspiring me!

                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                I'll be happy to post a pic and tell you what all I decided to put in. I did choose to go with rice over pasta, and I've never met a kid who didn't love crab fried rice :)

                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  i too, have one of those cans of lump crab lurking in the back of the fridge. And I might have some leftover rice....I think i'm going to try a Thai-inspired fried rice with some red or green curry paste, crab, basil, etc. thanks for the inspiration.

                                                                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                                                                    Oh man, I've never thought to add Thai curry to it, wow I bet that's good. Now I'll be back to making two versions again, but it just may be worth it!! Thanks!

                                                                                                                                                                                                                                                            3. In celebration of the second full day of Fall, it'll be pot roast. I think. It's either roast or three strip steaks in the same freezer bag, and that would be unlike me, since we are two.

                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                              1. re: MaryContrary

                                                                                                                                                                                                                                                                I just picked one up at 50% off, was so excited! But it's going to be warm again this weekend, and hubby will be out of town, so to the freezer it went ;(

                                                                                                                                                                                                                                                                1. re: MaryContrary

                                                                                                                                                                                                                                                                  Oh, I *love* pot roast! And have none in my freezer, and have determined I'm not allowed to buy any more meat until I'm 75% done with what's in there.

                                                                                                                                                                                                                                                                  Yeah. We'll see how well that works. :-/

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    I know, LW. We have a lot of stuff in the freezer that needs to be eaten before we buy more. And yes, can't resist buying a really good bargain.

                                                                                                                                                                                                                                                                    Actually turned out to be boneless beef ribs, lean and an inch and a half thick. So, pot roast they shall be. They're in the oven and the carrots and potatoes will be added an hour before dinner. Don't use an onion, because I think it gives the roast a sweet flavor I don't like, although onions go in almost everything else.

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      How disciplined of you! Wish I could be, but I think I do a pretty good job of clearing them down, I have two.

                                                                                                                                                                                                                                                                      But it was 50% off today..... And looked really good. ;-)

                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                        Well, all I said was I'm determined not to buy any more meat. But as I also said, we'll see how that works. :-D

                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                          I still admire your *attempt* at disciplining yourself! ;-))

                                                                                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                            I have this same problem; I see a great sale and want to buy the bargain deal on roast, whole chicken, whatever... but need to get through what I have!

                                                                                                                                                                                                                                                                            Kind of like buying cookbooks:)

                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                              Isn't that the truth?!

                                                                                                                                                                                                                                                                  2. Yesterday I made a pilgrimage of sorts to a farm about 30 minutes to the west of me and loaded up on heirloom tomatoes, plum tomatoes, fingerlings, sweet potatoes, cauliflower, leeks and shallots, all grown there. Roasted off all the plum tomatoes, split in half, for the freezer for a taste of summer all winter long. Then roasted up all the other vegs to use this week. I sure wish this farm were closer, their produce is fabulous! And I have heirloom tomatoes ripening on my windowsill for later in the week. Last night with a portion of the roasted veg I had a cornish hen with tarragon thyme lemon zest butter under the skin, spatchcocked and high-heat roasted to juicy deliciousness. Not sure what will go with the roasted veg tonight.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                      That sounds wonderful! It would be great to have a farm like that near me. 30 minutes away is nothing resembling a farm. A mall, maybe, but no farm.

                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                        How fun! I think I will do that in. The near future as well!

                                                                                                                                                                                                                                                                        How do you freeze your roasted tomatoes?

                                                                                                                                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                          I let them cool then bag them up 3 or 4 halves to a ziplock sandwich bag, then put all of those into a ziplock freezer quart or gallon bag. I have gotten better about labeling and dating too. :)

                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                            Thanks for that! I like that idea.

                                                                                                                                                                                                                                                                      2. The other day, my son asked me to, "Make that lentil soup again." I had completely forgotten about this wonderful red lentil soup with lemon from the NY Times that I had made last year. It's bubbling on the stove.
                                                                                                                                                                                                                                                                        http://www.nytimes.com/2008/01/09/din...
                                                                                                                                                                                                                                                                        With that, I'll serve the rolls that I made today instead of a second loaf of bread, and we'll probably start with a Greek salad.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                          That's a good one all right, I serve lemon wedges with it, I like it extra-lemony. How nice that he asks for lentil soup, not cheeseburgers! ;)

                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            Red lentil soup is excellent but not often a favorite with kids. How old is your son?

                                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                                              My son is 16, but he's always had very sophisticated and adventurous tastes. I don't even like escargots, but he was ordering them when he was 11! But this soup's bright color might make it more appealing to a less adventurous child.

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                Red lentil soup is pale yellow, no?

                                                                                                                                                                                                                                                                                Any way that's pretty cool about your son's adventuresome palate

                                                                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                                                                              Well, your son didn't fail us on the halal chicken....gotta try the soup! ;-))

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                RO....I eat that soup at least ever other week...I do add some either left over turkey or ham, cut into small pieces, about 5 minutes before the soup is finished, after the imersion blender. As I have grown older, my sister has had me consume more legumes to assist in controling my cholesterol....the Mrs. love it too.

                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                  Nice bread and rolls Roxlet! And that soup sounds perfect for fall's start...

                                                                                                                                                                                                                                                                                2. Veal parm with pasta on the side (oil and garlic). House red to wash it down.
                                                                                                                                                                                                                                                                                  Days are getting shorter, nights are getting colder. Fall happens.
                                                                                                                                                                                                                                                                                  There will be football on the plasma. Packers/Seahawks should be a good game.

                                                                                                                                                                                                                                                                                  1. I wish fall would "happen!" It didn't hit 100 here today so I'm fooling myself into thinking its "cooler" and am making Czech gulas. No knedlicky, but there will be sour cream and sauerkraut. I guess I will add a dark green veggie of some type in place of the dunmplings.... green beans maybe.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                      Mid-forties tonight in Connecticut.
                                                                                                                                                                                                                                                                                      Sunday's minestrone has been sitting fat and happy in the coolerator in advance of Tuesday's close-up. Crusty bread will be on the side.
                                                                                                                                                                                                                                                                                      Your Czech food sounds great.

                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                        Changed my mind (got sidetracked refinishing a 40s metal cabinet that someone rolled with housepaint... grrr......) so it's stroganoff tonight and gulas tomorrow night.

                                                                                                                                                                                                                                                                                        I can't wait for soup weather!

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Yippee for soup weather! One of my favorite things about fall. I love making soup. Given my druthers, a hearty soup and a salad could be WFD a few times a week. When I was with the Frenchman, that just wasn't acceptable, but this fall - I can! Woo hoo!

                                                                                                                                                                                                                                                                                    2. Two pounds of pizza dough is resting on the counter. One will be a half & half for the kids - pepperoni & just sauce w fresh mozz. The other pie I am dedicating to myself, a white clam pie, like the ones I miss so dearly and crave intensely from my old 'hood. I'm draining a can of white clam sauce. Brushing the raw dough w olive oil, then parbaking at 550* for a few minutes, with some fresh parm & Romano as a base. Then will spread with the drained clam sauce, some par cooked bacon pieces, about an inch long, and a small bit of the fresh mozz. On a sheet pan, since my stone broke, and baked for 8 -10. Hope that quells the cravings for a while. Not up to shucking fresh clams, either. Really wanted to do grilled pizzas since I haven't done any all summer, but just too hot still outside, and at least I can refrigerate the house for a while. A nice cool glass of Stag's Leap SauvBlanc should help with that.... ;-)

                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                        Nice.

                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                          Thank you kindly, sir. I had a feeling you would appreciate it. Looks terrific, this may be a keeper, and that would make me one happy former CT girl ;-))

                                                                                                                                                                                                                                                                                        2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                          Where was the old 'hood? New Haven or Staten Island?

                                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                                            Just north of New Haven. They make 'em on Staten Island too, huh?? Good to know, though its been ages since I've been on that side of the continent, ;-)

                                                                                                                                                                                                                                                                                          2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                            Love grilled pizza. I don't have a pizza stone, but I see so many people breaking them that maybe it's good I don't have one. Seem to do fine anyway. Hope you enjoyed. BBQ is the way we roll for home made pizza - rain or shine! Just stand on the deck with an umbrella!!!!

                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                              I hear ya, boyzoma! We love grilled pizza too. But I have a charcoal only grill, so its a bit more work to it than just flicking a switch... ;)

                                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                I would think that would be trickier. You'd have to only have coals on 1/2 of the grill, right?

                                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                                  Or just a very small stack to spread out into like one layer, and it has to be pretty low heat. Much harder to regulate!

                                                                                                                                                                                                                                                                                          3. Tonight's diner will be a menu that has become a once a year meal. With the comming of Yom Kippur, and the day being a day in which we fast ,WFD is a simple meal. I start with some home made gefilte fish, fresh grated horseradish, round chalah, roasted chicken, roasted red potaotes, steamed broccoli. Deserts....Gala apples sliced with a drizzle of lemon and honey, chocolate sponge cake, tea with lemon....(breaking the fast is another meal of traditional favorites, and I will follow up tomorrow)

                                                                                                                                                                                                                                                                                            As many here know, we fast on Yom Kippur; it is a day to atone for the past year and a day of judgement for the new year. A day in which we must ask forgivness for our disasterous meals, burning the toast , not cleaning out the fridge and other culinary misgivings from the year past. When the day draws to a close we ask that we be inscribed in the book of life, on the "good page".

                                                                                                                                                                                                                                                                                            I will continue to ask for all of us to be placed in the correct page of the "menu" to have a comming year filled with good health, prosperity, and wonderful nutritious meals!...La Shana Tovah (Happy New Year) to all my fellow Chowhounders!

                                                                                                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                                                                              La Shana Tovah to you as well, phreddy!

                                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                                La Shana Tovah to you PHREDDY. I will be preparing a pre fast meal as well today. Not sure what's on the menu but will get home from work early to figure it out. I think Salmon is up to make since I have quite a bit of it in the freezer.

                                                                                                                                                                                                                                                                                                I made gefilte fish during Passover. Did it as a loaf, cooked in the oven as opposed to simmering in fish stock. Just very easy that way and still taste good. Served with homemade prepared horseradish and homemade grain mustard.

                                                                                                                                                                                                                                                                                                Have an easy fast!

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                  Scubs....what kind of fish did you use, because it looks great!...What my family enjoys is the cold broth that coagulates or "yuch" ....I know some people are grossed out by it...my question is do you end up with any liquid?...is the preparation and ingredients the same?

                                                                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                                                                    That cold jelly-ish broth is called.... no - wait for it - sucubeebish!

                                                                                                                                                                                                                                                                                                    Anyone else remember the books called 'Sniglets' that came out in the late 80's/early 90's that gave words for things that had no name? Like where the one sock that dissapears from every dryer load went (into the hozone)....

                                                                                                                                                                                                                                                                                                    For some reason, that is one that stuck in my head as it sounded so like what happens when you pull - say a canned ham from a tin (not that I ever do anymore, but remember them when I was a kid), or spoon out gefilte fish from a jar, or un-mold a recalcitrant paté in aspic from a mold.....

                                                                                                                                                                                                                                                                                                    that sucking sound. Heehee. Just had to share that trivia!

                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      Lmao....that's exactly the sound.... You sure it's not Yiddish?!

                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                        Perhaps inspired by Yiddish, but no... an actual phenom from a couple decades ago;)

                                                                                                                                                                                                                                                                                                        http://www.alphadictionary.com/fun/sn...

                                                                                                                                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                                                                                                                                        And I remember the Sniglet "flen" - the dried residue around the edge of a ketchup bottle's lip.

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          :)

                                                                                                                                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                                                                                                                                          That is funny

                                                                                                                                                                                                                                                                                                        3. re: PHREDDY

                                                                                                                                                                                                                                                                                                          Phreddy, I used 3# of frozen cod cause it was available, not too expensive and I didn't need fresh in this application. Not much liquid is retained when baked. Not as "cat food" as the jar stuff. Used finely chopped carrots and onions which gave it some depth and sweetness. It's just too easy to make. Takes only a few minutes in the food pro to whip it together.

                                                                                                                                                                                                                                                                                                          It's certainly not traditional but it fills the bill for me when in the mood.

                                                                                                                                                                                                                                                                                                      3. re: PHREDDY

                                                                                                                                                                                                                                                                                                        Thanks for sharing Phreddy, and for the good wishes to your community here. Back to you as well!

                                                                                                                                                                                                                                                                                                        La Shana Tovah!

                                                                                                                                                                                                                                                                                                      4. Dinner comes from our "cooking the books" exercise. The current book is "Jamie Does...Spain, Italy, Sweden, Morocco, Greece, France", Jamie Oliver, 2010.

                                                                                                                                                                                                                                                                                                        And we're delving into the Sweden chapter for a dish than can be a main course or an accompaniment - the classic (if not particularly old) Jansson's Temptation. It'll accompany some baked salmon and green beans. Both will be cooked simply as the Temptation is so rich with cream.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          i had to look up Temptation, Mr. H. sounds wonderful. was it?

                                                                                                                                                                                                                                                                                                        2. Meatloaf with pork and beef mix stuffed with fontina and spinach. Mushroom gravy over mashed potatoes.

                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                                            I love stuffed meatloaf Berheenia! That sounds great.

                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                              The Mrs. who does not like meat loaf, when I told her about this she said, OK...I will compromise...I will give it a try over the weekend....does the stuffing have any binder, such as eggs, bread crumbs....Details...Please...

                                                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                No binder- it's more of a roll. I flatten the meatloaf mixture (meats, egg, breadcrumb, savory seasonings, onion, garlic moistened with a little marinara) into a rectangle and sprinkle on some seasoned cooked chopped spinach and line up some slices of fontina down the middle and then roll it up like a jelly roll. It helps to do this on a flexible plastic cutting board- one of the cheapies that bend. More marinara on top while it bakes in your meatloaf pan or on a sheet pan if you made it long and skinny- 350 until done.

                                                                                                                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                  I do this regularly with meatloaf mixes as well Phreddy - depending on the meatloaf I am making as to what filling is.

                                                                                                                                                                                                                                                                                                                  Like Berheenia, my go-to is sauteed spinach and fontina, but I like to also add a layer of flattened roasted red peppers as well. I always cook the roll on a rack over an edged sheet pan, so it browns better and doesn't steam. I tend to (if I put in the peppers) serve with a tomato sauce with some roasted pepper pureed in, and also some horseradish in the sauce on the side.

                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                    Like the South American rolled flank steak? The one with the ma- name I can't recall right now....?

                                                                                                                                                                                                                                                                                                              2. CI's Thai Basil Chicken--a household favorite

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: Friedbutter

                                                                                                                                                                                                                                                                                                                  Nice handle there, Friedbutter. Welcome to WFD.

                                                                                                                                                                                                                                                                                                                2. Tonight we are doing gnocchi. Either sweet potato in a pumpkin sauce or pumpkin sweet potato in a buttery sauce. Haven't decided. Probably with a green salad on the side.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: melpy

                                                                                                                                                                                                                                                                                                                    Interesting melpy, IMO, sweet potato gnocci in a pumpkin sauce sounds very sweet - do tell what you made and how that worked. I love both, but not sure how I could put that together...

                                                                                                                                                                                                                                                                                                                  2. Time to play catch-up... There have been lots of fallish meat-and-potatoes type meals this week. 4 nights ago was pork chops, supermarket potato salad and... some sort of vegetable I can't remember. 3 nights ago was roast chicken with sweet potatoes baked with brown sugar, pepper and paprika and a big green salad. 2 nights ago was a veggie stir fry with soba noodles and TJ's chicken gyoza on the side. Last night was a rib roast with garlic cloves pushed in at intervals, (slightly old, tough) artichokes with hollandaise for dipping, and baked tiny yukon golds with sour cream and chives. I'm thinking that maybe we should do something a bit lighter tonight...

                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                      BBL....Fish is missing....something steamed or poached....Are we going in the right direction?

                                                                                                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                        The fish was indeed cured and is delicious. My boyfriend, however, is not inclined to agree on that last point, so it has not been used for dinner and has instead been taken to work for lunch in salmon-goat cheese-watercress-cucumber sandwiches. I also sliced quite a bit of it and froze it in small freezer bags so I can thaw it out at will.

                                                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                          That Sandwich sounds delish!

                                                                                                                                                                                                                                                                                                                      2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                        Lot's of nice meals BBL. Your cranking out good stuff down there!

                                                                                                                                                                                                                                                                                                                      3. Tonight I used up the rest of the smoke roasted salmon in an aglio olio with broccoli. A green salad on the side, and that was it.

                                                                                                                                                                                                                                                                                                                        1. I am kind of not feeling like cooking, and can't think of something I 'feel like having', so in the spirit of 'clean out the freezer' that was talked about earlier today/yesterday on here...

                                                                                                                                                                                                                                                                                                                          I thawed out some sole I got on special that needed to get out of the freezer. Will be sauteéing some spinach with butter and OO, a bit of garlic, then put the fish on top, put a lid on for 3-4 minutes to steam, and dinner is served.

                                                                                                                                                                                                                                                                                                                          A side - small!- of TJ's sweet potato fries warmed in the oven (kind of unorthodox side with this - but they were calling to me), with a mustard-mayo for dipping. Dinner is served.

                                                                                                                                                                                                                                                                                                                          1. Tonight sees us walking to the next "village" for dinner. A recently opened Persian place, in the premises of a "modern British" bistro which had been there for years and which closed in the early summer. Should be fun - we're seeing a number of Middle Eastern places opening in the metro area. I look forward to the time that we get an upscale one - at present I can only experience that if we're visiting London.

                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                                              adore persian food. how was it?

                                                                                                                                                                                                                                                                                                                            2. New thread started here:

                                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/870799