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What's for Dinner #166 [OLD]

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Almost entering the BOO! month, so I suspect costumes and ghoulishly scary foods will be on some menus in about a month.

But for now, still enjoying the autumnal weather in New England - although I saw it was blistering hot in southern CA. Go figure.

What's cooking where you are? Are you still grilling? Or thinking of warming braised foods? (I'm thinking of the latter, of course!)

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  1. As for me - it's going to be vegetables. Lots of them. I'm getting my CSA today, and I'm also picking up the half share of someone else in my company who's on vacation.

    Based on the Emails from our separate CSAs, I think I'll be roasting some carrots, turnips, butternut squash, and then I'll toss them with some pasta and some of my roasted tomatoes, with various dried herbs sprinkled in. It will be a hodge-podge, depending on what I get.

    1 Reply
    1. re: LindaWhit

      OK, the roasted veggies are carrots, radishes, onions, garlic scapes (I forgot I still had two in my crisper drawer - and they were fine!), a couple of thin leeks, and sugar snap peas (non-CSA). I just tossed them with olive oil and salt and pepper and put them into my convection oven to roasty-toasty.

      The sauce is roasted tomatoes (non-CSA) blended with some heavy cream. It'll be tossed with with some tri-color pasta and then sprinkled with some grated Parm-Reg.

    2. I have most of the day off so think I will get to work on some chicken stock. Wish I still was in a CSA as I am out of carrots (weird) but can easily pick some up. Hoping to join the DOTM when they decide as I am home next week and will be bored.

      1. I made grilled goat loin chops with chimichurri, hand cut french fries and corn on the cob last night. It turned out really great.

        1. Last night I made Reuben sandwiches for dinner. Rye bread piled with some nice corned beef and swiss cheese, toasted until melty and finished with homemade thousand island, spicy mustard and fresh, local sauerkraut. TJ's sweet potato frites and a bottle of Chianti on the side.

          Also, I finally managed to pull together all of the ingredients for a green curry paste. I picked my green Thai chilies this morning and made my paste. It took way more work than I thought -- it was too dry for my blender, so I had to rely on my ceramic-and-wood mortar and pestle, which is rather small and not really the right tool for the job. It took a lot of work, but I did manage to make something that I think should be smooth enough. Before I try this again, I am definitely investing in a good, large, stone m&p. In any case, we will be having green curry for dinner tonight. Not quite sure what I'll put in it. I'll have to go to the store and see what's on sale.

          1 Reply
          1. re: BananaBirkLarsen

            Mmmm reuben! You may have just inspired a meal for next week.

          2. After a complete mess of a dinner last night (my pumpkin sauce looked like scrambled eggs and I had trouble getting past the appearance) we will be having roast chicken. I have asparagus, potatoes and carrots that I can turn into side dishes but I haven't decided how that should look yet.

            3 Replies
            1. re: melpy

              Roast all of the veggies?

              1. re: LindaWhit

                I ended up roasting carrots, parsnips and potatoes all together. Still have the asparagus.

                1. re: melpy

                  Three complementary veggies to roast together.

            2. Tonight will be some sort of chicken curry from 660 curries. At this point, I am leaning toward a vindaloo preparation since I have all the ingredients at hand. I have been craving Indian food lately, and the thread on 660 curries put me over the edge!

              1. Seed roll with not-lutenitsa, meatballs and caramelised onions, served with wilted spinach and grilled green beans.

                1. As the OP mentioned, it's hardly been crisp weather here in sunny SoCal - although my sun-ravaged skin is a bit crisp, come to think of it - so I'm still in Fresh Summer Veg mode. Along with all the still-tender zooks, patty pans and crookneck squashes in the farmer's markets, Trader Joe's has been selling boxes of excellent cherry and grape tomatoes. Toss those, cut-up squash and chopped onion in some oil, herbs and S&P, spread out in a pan and put into a 400º oven for twenty minutes, then give the contents a good stir and another twenty, and you have the nicest, richest veggie compote imaginable, ready to simply be tossed with pasta or rice or cooked potatoes. When things cool down some more and I have more time to cook, I want to use this instead of the usual sauce to make lasagna, the kind with the ricotta/egg filling. Now that my kitchen has become almost solely vegetarian (except sometimes when I'm cooking for myself alone) a lot of the old Fall favorites are out of the picture - a vegetarian cassoulet is something I don't even want to think about, though veggie beans can be quite good. So now I have to come up with different ones. Mrs. O gave me a start by sending some links to veggie recipes that use Szechuan peppercorns, a spice she brought home a bag of from Penzey's in Portland because she's nuts about it. Yes, it's going to be interesting, this new stuff. And this is my favorite season anyway, even out here where it's less of a dramatic relief from stifling Summer than it is in Tennessee.

                  1 Reply
                  1. re: Will Owen

                    That sounds like it will make a fabulous lasagna! Great of you to go with the vegetarian flow...

                  2. Last night I really needed comfort food so picked up some mushrooms on my way home and made a batch of Smitten Kitchen's garlic butter roasted mushrooms (they also have capers and lemon juice) and nestled them on top of pureed cauliflower. Man was that good! Tonight my fish share is dabs, which Google informs me are the smallest variety of flounder, and my share partner assures me are fantastic. I think I will go piccata over sauteed spinach, with some teeny tiny (smaller than walnuts) potatoes from the FM.

                     
                    1. Not much cooking since we still have company. Last night I had a lemon drop martini for dinner. (We went to see Melody Gardot and she was fantastic to see live.) Steve h. I hope you and Deb love her too!

                      Had a sandwich on the sailboat earlier in the afternoon so managed to get by with just that. The sailing messed with the dinner plans but no matter. Other than the beef burg and the piccata, not a great deal of cooking.

                      2 Replies
                      1. re: twodales

                        Howdy 2D,
                        A lemon drop martini sounds like one fine dinner. And of course nothing beats eating in the cockpit of your boat. Very cool.
                        Melody is up tomorrow night at Town Hall (orchestra seats). Pre-concert supper will be at Esca. I'll give you chapter and verse sometime Saturday. I'm looking forward to this. Thanks for the tip.

                        1. re: steve h.

                          We've moved steve h.'s great report on Esca over to the Manhattan board so that people who are looking for info on Esca will be able to find it. You can find it here: http://www.chow.com/topics/871649

                      2. There's to be lamb chops - something I love but cannot cook properly to save my life, so I am relegated to commis chef tonight. My duties will be to find enough decent looking mint in the garden to make the last mint sauce of the year - chop, mix with vinegar and sugar. There'll be saute potatoes and some veg or other discovered in the freezer - probably peas.

                        These are lovely lamb chops - bought from my favourite producer at the farmers market - easily six inches long, with such along bone that you just have to pick it ip and gnaw on it. I always have a fancy to just throw it away over my shoulder, like they are supposed to have in earlier centuries, but I think herself would have something to say about that.

                        6 Replies
                        1. re: Harters

                          You need dogs to do that. Do you have dogs?

                          1. re: Berheenia

                            I might borrow one, just for tonight's dinner (which is now a celebration - the roofers have finished, been paid, and buggered off)

                            1. re: Harters

                              Lucky pup!

                              1. re: Harters

                                YAY! Just read that they are GONE.

                                1. re: Harters

                                  Yay on the roofers and sounds like a properly celebratory meal. And mint loves wet, you'll probably find new growth. :)

                              2. re: Harters

                                YAY for the chops and the roof!

                              3. Last night was a break the fast meal

                                Homemade Nova lox with fixings of capers, sliced preserved lemon and limes, tomatoes, onions and cucumbers. Cream cheese of course

                                Whitefish, not homemade.

                                Oven baked French toast, kugel, fruit and blueberry coffee cake

                                5 Replies
                                1. re: scubadoo97

                                  Lovely way to break the fast, scuba, happy holidays!

                                  1. re: scubadoo97

                                    Here in NYC, my Catholic parish breaks the Lenten fast with platters of nova lox as well. I have always found it amusing (and delicious).

                                    1. re: JungMann

                                      JM...I have been occupied, but where have you been?....Where is your parish....?...

                                      1. re: PHREDDY

                                        Late summer has a way of shooing even the most enthusiastic out of their kitchens, doesn't it. I'm registered at St. Joseph in Greenwich Village, though I've been trading their wonderful traditions to attend the Latin Mass elsewhere in recent years. I still come back for the lox in Easter, though.

                                    2. re: scubadoo97

                                      Had the same, except we had some mini bagels and bialeys, then some cheese cake with fresh strawberries....but no French Toast..I usually do it everyother year....

                                    3. Why did I never make my own green curry paste before yesterday?! That was a million times better than the stuff that comes out of the can (and my recipe made enough for 3 more dinners)! Used pork and whatever veggies I had in the drawer (red bell pepper and Mexican squash). The paste was definitely worth the hour or so of hand grinding.

                                      Tonight will be a couple of chicken apple sausages, "grilled" under the broiler and served with the rest of the fresh, local sauerkraut we bought for our reubens 2 nights ago. Boiled red potatoes and baked acorn squash on the side.

                                      Tomorrow night will probably be a good, New Mexican carne adovada, made with the second half of the pork sirloin roast I cut up for the curry last night. This will almost certainly be served with rice, and quite possibly with beans as well.

                                      2 Replies
                                      1. re: BananaBirkLarsen

                                        Man, BBL, you are sure eating well in your new digs. You SOUND happier, so glad for you!

                                        1. re: GretchenS

                                          I think having all of those wonderful places to buy ingredients is agreeing with BBL!

                                      2. I don't understand the Yankee aversion to buttermilk in sweets. If I called it clabbered milk, the Brooklynites would think it's rustic. But combine the words butter and milk and you have some horrible chimera.

                                        Butter cookies, sir? Yes please!
                                        Milk coffee? Of course!
                                        Buttermilk cheesecake? Hold your horses, mister!

                                        No matter; leaves more for me since combining the buttermilk with cream cheese and ricotta gave me an absolutely airy and soft cheesecake. My first one, too. We'll be enjoying this one for a while. For mains I did roast chicken and fennel with Ethiopian spices and a side of green beans in gingered tomato sauce: a very fresh-tasting version of the classic pairing of tomatoes and beans that I picked up from a modern Filipino restaurant in Chicago.

                                        7 Replies
                                        1. re: JungMann

                                          JM, how do you cook the beans? Are the simmered in the sauce, or steamed and then tossed with the gingered tomato sauce? Either way, it sounds great!

                                          1. re: LindaWhit

                                            The beans are blanched and then finished in the sauce at the restaurant, but since I don't have dishwashers to help out with my excess cookware, I just simmered it all together.

                                            1. re: JungMann

                                              Great, thanks!

                                          2. re: JungMann

                                            Buttermilk cheesecake sounds lovely.

                                            Will you share the recipe, please?

                                            1. re: jmcarthur8

                                              There is no real recipe since it was all experimental. I ended up creaming 10 oz. of cream cheese with 5 oz. of ricotta and about a half cup of sweetener. Buttermilk to loosen along with a teaspoon of vanilla and a tablespoon of lemon juice. 2 eggs added slowly. Baked in a bain marie at 325 for an hour. It tastes surprisingly rich for not having butter or cream with a wonderful tart flavor.

                                            2. re: JungMann

                                              I agree with you JM, although I'm a Yank (NY born and bred) and now residing in NC where buttermilk is used in both sweet and savory (that's right). One very popular dessert is Chess pie, made with buttermilk and a sprinkle of cornmeal. Ironically, I first had it when living in NY. Love your chicken idea, by the way.

                                              1. re: Cherylptw

                                                I entered a pie competition in NYC this summer with my family recipe for buttermilk pie, which is my default dessert when I have leftover buttermilk. I could hear audible "Ewws" from the crowd when they approached the judging table and saw the pie description save one Virginian who squealed "Ooh! Chess pie!" Southerners know good eats when they see it.

                                            3. Campfire Venison Stew........

                                               
                                               
                                               
                                              7 Replies
                                              1. re: Uncle Bob

                                                Nice campfire set-up, Uncle Bob, and that stew looks heavenly!

                                                1. re: LindaWhit

                                                  Thank you Miss Linda....I do a lot of Cowboy/Campfire cooking. ~~ The stew was very good... and
                                                  the biscuits weren't bad either!! ;)

                                                  1. re: Uncle Bob

                                                    Yes, I meant to mention the biscuits looked like a perfect accompaniment to the stew!

                                                2. re: Uncle Bob

                                                  That looks delicious Uncle Bob! Come to think of it, I have a venison roast still in my freezer from last hunting season..now if the temp drops just a bit, I can do something with it

                                                  1. re: Cherylptw

                                                    Yep that was my plan...Use the last of the deer roast ~~ Want be long now till it's time to re-stock!!

                                                    It is good to "see" you Cheryl!!

                                                  2. re: Uncle Bob

                                                    UB....I can smell the fire and taste the stew!!!yum....

                                                    1. re: PHREDDY

                                                      Yep! Can't wait for it to cool off more so I can smell the coffee!!!! Ahhhhh! ~~ The other day just wasn't late afternoon coffee weather........but it's a commin!!

                                                  3. I am making shredded chicken tacos tonight from a recipe that I had seen on Cooks Country. Basically, you poach chicken breasts in a mixture of butter, garlic, chopped adobo, orange juice and cilantro, and when they are done, you take the chicken out and shred it. A teaspoon of mustard helps to emulsify the reduced poaching liquid, and then you put the shredded chicken back in the the reduced liquid. Serve with tortillas, avocado and tomato. It tastes quite good,

                                                    1 Reply
                                                    1. re: roxlet

                                                      This was something I liked more than either my son or my husband. My husband said that there was a taste in there that he didn't love, and I suspect it might have been chiles in adobo. Anyway, I liked it, and I would make it again, but I would look for something other than the chiles in adobo to supply the heat. I guess I could chop some serranos or other chilis. Anyone have any thoughts?

                                                    2. DH made yellow pea soup with spicy sausage for dinner while I transplanted irises in the garden.

                                                      http://www.williams-sonoma.com/recipe...

                                                      We had some ham stock I made last week with a big ol' ham bone, so that was the base for the soup. I don't think I'd had yellow pea soup before, and it was fantastic. DH pureed it down to nothing, and that was wonderful, too. I didn't know that I'd like my pea soup so smooth, but I really did.

                                                      Just before the soup was ready, I got a wild hair to make some sweet buttermilk cornbread to have with the soup.

                                                      http://allrecipes.com/recipe/grandmot...

                                                      Nice combo - the sweet bread with the savory soup. The whole meal was yellow, but the dishes were some colorful Italian-ish painted things, so it all looked very pretty, too.

                                                      1. Wow! Sounds like an elegant spread. Love yellow pea soup.

                                                        1. Yesterday, Pimenton Roast Chicken (one chicken, minus the potatoes, and cooked at 375 degrees F for a 90 minutes, instead of their cooking method) from this month's Bon Appetit http://www.bonappetit.com/recipes/201... and cauliflower with tomatoes, cilantro & jalapeno

                                                          Tonight, roasted Italian sausages, Greek-style stuffed tomatoes and tzatziki.

                                                          2 Replies
                                                          1. re: prima

                                                            prima - yesterday's sounds amazing!

                                                            1. re: prima

                                                              Both meals sound great! Curious about the cauliflower dish - is this a recipe or at least a guidline you could share? This apeals to me...

                                                            2. Tortilla, salad, bread.

                                                              1. Rainy day out.
                                                                Need inside sunshine.
                                                                Out for dinner.
                                                                Guess where?
                                                                :-)

                                                                3 Replies
                                                                1. re: LindaWhit

                                                                  Sounds like tapas & sangria to me.

                                                                  1. re: Harters

                                                                    Ding! (I know. I'm boring and predictable.)

                                                                    And mango martinis for one of my friends.

                                                                    1. re: LindaWhit

                                                                      Predictable isn't boring!! Friday night needs a regular spot to hang out in- in my case our local!

                                                                2. Hi everyone; good to be back "home" here on WFD...took the summer off both here & in the kitchen for the most part but as we know, cooking is in the blood. Hope everyone had a great summer and I'll be catching up on the previous posts for inspiration. Last night, the BF and I grilled some pork chops and Italian sausages; served with baked potatoes and baby carrots, which were done in the oven with the bakers....seasoned those with a sprinkle of cumin, ginger, orange zest, pepper, kosher salt and butter. A salad of mixed greens, cukes, and bell pepper (from the garden) to complete.

                                                                  I have a half beef tongue in the slowcooker for tonight's beef tacos. The BF will be having leftover pork chops. I have some leftover bakers that will be turned into pan seared potatoes & onions. There will be another salad of some sort, plus shredded cabbage & pickled red onions for my tacos.

                                                                  7 Replies
                                                                  1. re: Cherylptw

                                                                    Welcome back, Cheryl!

                                                                    1. re: LindaWhit

                                                                      Thanks Linda, good to be back!

                                                                    2. re: Cherylptw

                                                                      Yes, welcome back, we're glad to have you and your yummy meals back with us!

                                                                      1. re: GretchenS

                                                                        Thanks Gretchen!

                                                                      2. re: Cherylptw

                                                                        yeah, great to see you here again!

                                                                        oooooh tacos de lengua! my BF would never abide...... you've made them before, yes?

                                                                        1. re: mariacarmen

                                                                          Yes, I have made them before...the thing is, the BF is not a chowhound, he is not as open to trying new things outside of his east coast Southern upbringing . I once cooked beef tongue and served it like pot roast; he liked it but he knew it wasn't just pot roast and if I would have told him it was tongue beforehand, he would not have eaten it. He's very particular about his food but there are things he swears he don't eat, when, really he has unknowingly. So, this time, I just made it for myself. They came out delicious!

                                                                          1. re: Cherylptw

                                                                            sneaky! i love it!

                                                                      3. We're having a nice comfort meal... pork roast with mashed rutabaga and buttery, nutmegy green beans! Yum.

                                                                        1 Reply
                                                                        1. re: tiffeecanoe

                                                                          Mmmm....pork roast....

                                                                        2. Vegetable beef soup & grilled cheese sandwiches for the kids
                                                                          A large dose of NyQuil & lots of hot tea w lemon for me
                                                                          Not much cooking this week, eating down the leftovers in the fridge, and fighting a head cold.
                                                                          Lots of good meals planned for the weekend, though, as long as I have the energy.

                                                                          4 Replies
                                                                          1. re: Dirtywextraolives

                                                                            Feel better Dweo!

                                                                            1. re: GretchenS

                                                                              Thank you, my friend!

                                                                            2. re: Dirtywextraolives

                                                                              Oh no. :-( Not you too! Whatever's running around the country dropping germies seems to be hitting a lot of us.

                                                                              1. re: LindaWhit

                                                                                It's the typical back-to-school thing, I'm afraid..... Now my youngest is sneezing & sniffling, seems there's no way to avoid it.....

                                                                            3. I just slid a pan of cream cheese and shrimp stuffed jalapenos wrapped in smoked bacon into the oven and made genoa salami chips earlier to go with some feta dip so it looks like we're having snacks for dinner. I love little food.

                                                                              4 Replies
                                                                              1. re: weezieduzzit

                                                                                sounds apppropriately decadent for a Friday night!

                                                                                1. re: weezieduzzit

                                                                                  Oh that sounds so YUM! Salami chips, I could live on those.....

                                                                                  1. re: weezieduzzit

                                                                                    ooohhh weezie that sounds delish!

                                                                                    1. re: weezieduzzit

                                                                                      Big flavors in your little food there weezie! Have to try to make those salami chips, keep forgetting. Nice combo with feta dip!

                                                                                    2. Tonight, since it stopped raining, will be a spicy, marinated grilled tri-tip with scallion mashed potatoes a sautéed spinach. Lots of everything since there will be a friend of my son joining us. How much can two 16 year-old boys eat? Just wait. My father used to tell the story of how my nephew and his friend came over to visit one day, and my father had just finished roasting a turkey. "Help yourselves," he said, and left them to it. They finished the whole thing.

                                                                                      5 Replies
                                                                                      1. re: roxlet

                                                                                        :) I was going to say, and what will YOU eat?

                                                                                        1. re: roxlet

                                                                                          How did you marinate your tri tip, roxlet? We love tri tip here, but just kind of dry rub it. I've been meaning to do some of the CHOW recipes I've seen, Harissa or Asian Marinated, to mix things up.

                                                                                          1. re: Dirtywextraolives

                                                                                            For this one, my husband more or less did a Santa Maria tri-tip rub: black pepper, parsley, salt, garlic (instead of the santa Maria tri-tip garlic powder) all stuck together with olive oil. In the past, we have done a Chinese chile paste thinned with lime juice, as well as a Thai chile paste done similarly.

                                                                                            1. re: roxlet

                                                                                              Sounds wonderful, I love Santa Maria style.... How did the chile paste rubbed ones come out?

                                                                                              1. re: Dirtywextraolives

                                                                                                They're actually my favorite. I love it really spicy!

                                                                                        2. I had spaghetti and meatballs and Italian sausage tonight, and thanks largely to Berheenia, it was amazing. I went to the Italian sausage place she recommended on the last WFD, and bought a bunch of sausages and also their beef-pork meatball mix (meat only) and used it to make my standard meatballs. WOW!!! I would call my normal meatballs (immodestly) BMW-class meatballs. With this freshly ground meatball mix they became Lamborghini-class meatballs. Berheenia, thank you!!! And I can totally see why you are loyal to this place. My only fear is that it is like flying business class: it's very hard to go back. I made a huge batch of tomato sauce, added my meatballs and both sweet and hot Italian sausages (excellent but the meatballs were even better) and my freezer will be very well stocked indeed.

                                                                                          5 Replies
                                                                                          1. re: GretchenS

                                                                                            Oh, I bet they were wonderful!

                                                                                            1. re: GretchenS

                                                                                              Sounds great!

                                                                                              And I got a grinder for my Kitchen Aid. I'm going to have to drag that out some time this winter and grind some of my own beef/pork.

                                                                                              1. re: GretchenS

                                                                                                Glad it worked out so well- thank goodness I have never flown business class! The meatball mix also makes a mean bolognese.

                                                                                                1. re: Berheenia

                                                                                                  Berheenia, FYI, I went back today to get more of that amazing beef-pork mix and she was out, had sold out late Friday. She says if you want it Saturday, call early Friday and she will set some aside. She won't keep it over the weekend so would rather run out than have any left. Very nice lady.

                                                                                                2. re: GretchenS

                                                                                                  I am drooling! All of us who can't shop at that store, I am sure, are happily joining you in that meal vicariously ...

                                                                                                3. To start..... ricotta stuffed ravioli (bought), tomato sauce (homemade - freezer discovery)

                                                                                                  To follow......roast guinea fowl, butternut squash mash, baked leeks (split lengthways, drizzled with olive oil and sprinkled with Parmesan). And a Claudia Roden stuffing which was also lurking in the freezer from last Christmas (FWIW, it's from her Middle Eastern book - a recipe for Persian chicken)- onions, prunes, dried apricots, aples , raisins, walnuts, cinnamon)

                                                                                                  To finish ....... some mousetrap Cheddar and Double Gloucester.

                                                                                                  9 Replies
                                                                                                  1. re: Harters

                                                                                                    I love rat cheese (that's what we call it here)! If you belong to any charitable groupss you might run a fundraiser on the contents of your freezer.

                                                                                                    1. re: Harters

                                                                                                      I used to love to roast guinea fowl when I lived in the UK. That and the easy availability of venison are two things I bitterly miss. Well, actually, there are lots of food-related things I miss about living there.... Good thing I can still get back on vacation!

                                                                                                      1. re: GretchenS

                                                                                                        Gretchen, I've read that McKinnons (in Somerville) carries venison. And, of course, John Dewars and Savenors both do - but they'll be a good bit more expensive.

                                                                                                        And then if you want a wee bit of a drive, up by me in North Andover is Butcher Boy. Last I read on a thread I started here on CH re: a potential McKinnon's in Reading was that Butcher Boy's freezer case had buffalo, venison, quail, squab, rabbit. Fresh is available by special order.

                                                                                                        1. re: LindaWhit

                                                                                                          Thanks LW, it's just that it's available in season in virtually every supermarket in the UK, or was when I lived there, so you could get in on a whim. But grateful for the reminder that all it takes here is a bit of planning!

                                                                                                          1. re: GretchenS

                                                                                                            That's what makes it special to visit the U.K. The differences in types of food availability. The longing for an item when you're *not* there, however, is the sticking point. :-)

                                                                                                            1. re: LindaWhit

                                                                                                              I reckon that's one of those "grass is greener on the other side of the hill" things.

                                                                                                              I mean, here I am, living on this small cold island off the coast of Europe - with none of us living more than 70 miles from the sea. Yet the seafood here is generally poor - there was much better on offer in New England than you'd ever see in a British restaurant.

                                                                                                              1. re: LindaWhit

                                                                                                                Maybe we need to do a chowdown in Harter's neck of the woods! If we win the lottery it's a go! I'm always drooling over the cheese they have for 'afters'.

                                                                                                                1. re: Berheenia

                                                                                                                  Come to my neck of the woods and I'll take you to possibly the best cheese shop in England (about 40 minutes drive from me - so not really the place I pop to regularly to buy) - http://www.chestercheeseshop.co.uk/

                                                                                                        2. re: Harters

                                                                                                          That sounds delightful Harters, especially the guinea fowl and stuffing. Wish we could get such interesting birds more easily here.

                                                                                                          Curious - I know they are relatively easy to get in UK, but how are prices on such items, and venison for that matter - reasonable, or dear?

                                                                                                        3. It's *so* fall weather here! Gray all day; some misty rain, and downright chilly! So it's time to warm up the house with good smells. I'm going with a Pork and Apple Stew, using the last of last year's unpasteurized cider. I'm using a couple of recipes muddled together, so I know it'll have onions, chunks of pork, Macoun apples, the cider, pork stock (liquid left from cooking down a pork butt for pulled pork in the summer), garlic, thyme, some freshly grated ginger, and maybe a splash of Calvados (which I probably won't need because of the cider). I'll serve it over buttered egg noodles with some steamed broccoli alongside.

                                                                                                          8 Replies
                                                                                                          1. re: LindaWhit

                                                                                                            Oh, I like the sound of that stew.

                                                                                                            In the UK, cider is always alcoholic but I know you also have non-alcoholic cider on the western side of the Pond. Is that the alcoholic one you're using there LW?

                                                                                                            1. re: Harters

                                                                                                              Harters, I *had* a bottle of hard cider that I had bought last year as well, but I wanted to use up the regular cider - so this is non-alcoholic from Russell Orchards in Ipswich, MA. Since the pork cubes were tossed with flour, salt, pepper, and the dried thyme, I pan-seared the pork, and the excess flour was added and whisked in after the liquid was added to the pan to stir up the fond. So it makes its own gravy. I just tasted both the gravy and the pork, and while I personally think it could have more grated ginger, it still tastes great as-is. (I'm going to freeze some for my Mom, and she's not a huge fan of ginger).

                                                                                                            2. re: LindaWhit

                                                                                                              Wow, does apple cider stay usable that long? Was it frozen?

                                                                                                              1. re: roxlet

                                                                                                                Definitely NOT usable that long, as it continues to ferment.....unless frozen, which it was. Loses a bit of the oomph from the original, but it's still way better than the dead cider sold in supermarkets.

                                                                                                              2. re: LindaWhit

                                                                                                                I always forget and add the apples too early, so they cook down too quickly. The one Honeycrisp turned to mush (what WAS I thinking? I know it's a softer apple!) but the Macoun held up, but was still too soft. Oh well. Next time. Either way, it still tasted good! (Although I do wish it had more ginger - I didn't go so heavy with it because I'll give some to Mom and she's not a fan of ginger the way her daughter is a fan.)

                                                                                                                1. re: LindaWhit

                                                                                                                  I did smile at the ginger when you listed it among the ingredients! Was that your personal tweaks on the recipes you were consulting? :) Anyway, sounds delicious!

                                                                                                                  1. re: GretchenS

                                                                                                                    Yes, it was my addition. :-) IIRC, some recipes called for adding a dollop of Dijon mustard at the end, which would also have been good. But I was just about out of grated ginger so specifically went out for some fingers of ginger to grate and freeze. And when I was driving to the store, remembered I've added crystallized ginger to my apple pies, so figured it wouldn't be at all wrong to add ginger to a pork and apple stew. And I was right. :-)

                                                                                                                    1. re: LindaWhit

                                                                                                                      The stew sounds great LW! Fresh pressed cider is just now showing up in stores here, and I will take a cue from your recipe to make a similar dish this week.

                                                                                                                      Like the ginger addition!

                                                                                                              3. Tonight we are having friends in for a porkapalooza, aka, the last BBQ of the season. Pulled pork, ribs, sausage, slaw, tater salad, corn bread will be the meal, starting with chips and guacamole, and ending with pecan tassies and a cake brought by one lovely baker guest. It's chilly, but that's ok. Margaritas are never out of season! We are also cooking ribs, chickens and sausage for various neighbors, plus my husband's fabulous bbq sauce. One neighbor begged for more saying that one of her kids' friends tried to steal the last of their sauce! I'm trying to get him to produce it commercially!

                                                                                                                4 Replies
                                                                                                                1. re: roxlet

                                                                                                                  End of season blowout! Everything sounds great.

                                                                                                                  1. re: roxlet

                                                                                                                    Superb porkapalooza and BBQ, roxlet! Oh my!

                                                                                                                    1. re: roxlet

                                                                                                                      Porkapalooza sure sounds fab! And as always, I envy your neighbors!

                                                                                                                      1. re: GretchenS

                                                                                                                        +1!

                                                                                                                    2. My version of lazy stuffed cabbage:
                                                                                                                      I made a sweet and sour tomato sauce by browning onions and chopped meat, added tomatoes, garlic, chopped prunes, cider vinegar, paprika, broth, salt and pepper and simmering to for awhile, then added bulgar and let it cook 15 more minutes. Meanwhile I browned a lot of sliced cabbage in some bacon fat, added a little broth and cooked it for 20 minutes. Then I added the sauce to the cabbage, cooked 10 minutes more: et voila! It is really good and I suspect will be better tomorrow. Some people would add brown sugar to the sauce, a little might be good.

                                                                                                                      1 Reply
                                                                                                                      1. re: magiesmom

                                                                                                                        mmmm, sounds good!

                                                                                                                      2. I have declared Saturday a no-cook day! I'm battling a little cold and we'll be going to my most favorite (and only authentic) Mexican restaurant in my little city and I will have a lengua (tongue!) burrito suizo! I've been thinking about it all week.

                                                                                                                        2 Replies
                                                                                                                        1. re: tiffeecanoe

                                                                                                                          that sounds good too!

                                                                                                                          1. re: tiffeecanoe

                                                                                                                            Saturday is also my no cook day (every week)

                                                                                                                          2. back from the cruise and its mostly terrible GI-distress-inducing food - tho of course i'm sure i managed to gain weight. perhaps it was all the bloody marys. and gin tonics. and vodka tonics. and wine. had a really lovely time with my sweetheart!

                                                                                                                            and finally caught up with all your delicious posts. good job guys - i didn't even need to threaten anyone!

                                                                                                                            despite all the promises to self to "really start eating better", today i gorged at my sister's house on David Chang's Bo Ssam - awesome prep for pork butt, especially with that scallion/ginger sauce. for some reason, on my way over there, i stopped at the 99 Ranch and bought some pork belly and began brining it in lots of sea salt and sugar, even though i brought home a ton of leftover pork home from my sis's. So not really sure what i'll be doing with the pork belly tomorrow, but for sure it will be paired with the scallion/ginger sauce.

                                                                                                                            6 Replies
                                                                                                                            1. re: mariacarmen

                                                                                                                              SO glad you had a good cruise! And sounds like you'll be having your own Porkapalooza tonight for dinner. :-)

                                                                                                                              1. re: mariacarmen

                                                                                                                                MC...Hope your sunsets during the cruise were filled with romantic kisses celebrating 10 years. In light of your past "threads " to us, we will never let you down...MMMMM on the pork-a-thon.

                                                                                                                                1. re: mariacarmen

                                                                                                                                  So glad you had a great cruise, mc! And lots so porky goodness to celebrate your return...

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    I wondered where you were! Welcome back! I usually crave a meat loaf after a week of vacation with restaurant food. Never been on a cruise though.

                                                                                                                                    1. re: Berheenia

                                                                                                                                      thanks, everyone! yeah, this was mall food-court type of food, and i wanted light, zesty flavors. hence the Korean. maybe seems counter-intuitive with the pork, but.....

                                                                                                                                    2. re: mariacarmen

                                                                                                                                      The cruise looked great, MC, even if the food was so-so. If you've had a few drinks, it smooths things over!

                                                                                                                                      Nice home-coming meal of Bo Ssam (that sauce is SO good!). And look forward to hearing how the pork belly gets dealt with.

                                                                                                                                    3. Dinner's from the "cooking the books" exercise at Harters Hall. In this case, "Real Food", Nigel Slater, 1998. The recipe has the less than exciting name of "Fatty Pork with Lentils". But, yes, I was obviously going to cook something called "Fatty Pork".

                                                                                                                                      You brown diced pancetta, cubes of belly pork and a few sausages. Then, in the fat, you slowly cook onions, garlic, bay and thyme. Everything then goes in the oven for 30 minutes, in a covered pan, at which point you add the lentils and hot stock or water and cook for another 40.

                                                                                                                                      He suggests that a watercress salad would work afterwards but I don't think I want anything remotely healthy to get in the way of the piggy enjoyment.

                                                                                                                                      After eating, you have a bit of a lie down to rest and digest.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: Harters

                                                                                                                                        LOL! Love your last sentence, Harters. Enjoy your pancetta and sausages. Sounds very good!

                                                                                                                                        1. re: Harters

                                                                                                                                          John.....LMAO!!! you always get me....Actually I do something similar but with beef, a reciepe I got from my grandmother, but only when it gets really cold outside. I use some beef marrow bones as well as the beef...the house smells great , along with every asking...WFD? when I make it.

                                                                                                                                          1. re: Harters

                                                                                                                                            More porky goodness, yum!

                                                                                                                                            1. re: Harters

                                                                                                                                              There's now dessert, as well. Figs, baked with Yorkshire honey and free trange lemons ;-).

                                                                                                                                              That'll be after a little nibble of Double Gloucester cheese - unlike the usual British way, we prefer cheese before dessert in the French fashion.

                                                                                                                                            2. Super-simple for tonight as well. Hamburger Stroganoff (with two added hot sausages squoze out of their casings added to the mix), with sauteed onion and lots of sauteed sliced fresh mushrooms, on top of yet more egg noodles, and topped with peas, sprinkled with a bit of paprika. No sour cream, so it'll be Greek yogurt blended in at the end.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: LindaWhit

                                                                                                                                                mmmm. I have the fixings in the fridge for this - maybe tomorrow. Tonight hubby wants to break out some of the delicious pork we ordered thanks to Gretchen.

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  It is officially WFD tonight! Sans sausage as we have had quite a bit of pork this past week.

                                                                                                                                                  1. re: Berheenia

                                                                                                                                                    Enjoy!

                                                                                                                                                2. Making an early Sunday dinner tonight, as I've been sleeping in the past two days, trying to shake this head cold.

                                                                                                                                                  So, a beef/pork meatloaf will be made, and glazed with the usual ketchup/mustard mixture. Roasted peewee potatoes & baby carrots with shallots & thyme, a simple fresh spinach salad and the piéce de resistance, my Nana's cheese soufflé. Made it only once before, at the holidays, and it received rave reviews, my husband declared he could eat it every night, as could I. So I thought it would be good, instead of the usual mashed potatoes I make with meatloaf.... There will be ice cream for the kids for dessert.

                                                                                                                                                  11 Replies
                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                    Boy, CH has been balky for me today! It took 4 tries for me to be able to comment. Anyway, I would love to make a cheese soufflé, and I'm wondering if you will share your recipe. As for meatloaf, which I love, my husband always weaves bacon slices over the top of the loaf in lieu of mustard and/or ketchup, and he bakes it in a cast iron skillet. Have you ever tried it that way? It's super.

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Hi roxlet! Yes, I think I have tried it with the bacon before, the kids & hubby had bacon at breakfast though, we tend to save it for other uses ;). I do like the idea of doing it in a cast iron skillet. Does he still form the loaf, and shape it inside a 12" skillet? I've really only used the bottom of a broiler pan. I like getting the whole thing a bit baked, and didn't like the textures of the sides as much when I'd use a loaf pan.

                                                                                                                                                      I'd be happy to type out my Nana's recipe, it's not complicated, but, it is a soufflé! Let us eat & get dishes done, and I will share it in a bit, thanks for asking!

                                                                                                                                                      1. re: roxlet

                                                                                                                                                        Here it is, roxlet, hope you and your family enjoy it as much as mine does:

                                                                                                                                                        Nana's cheese soufflé

                                                                                                                                                        1/4 cup butter
                                                                                                                                                        1/4 cup of unbleached flour
                                                                                                                                                        1 cup hot milk
                                                                                                                                                        1 cup grated cheddar cheese ( use sharp )
                                                                                                                                                        1 tsp salt
                                                                                                                                                        1/8 tsp paprika
                                                                                                                                                        1/2 tsp dried mustard
                                                                                                                                                        Dash pepper
                                                                                                                                                        4 eggs, separated

                                                                                                                                                        Melt butter & blend in flour, cook for a minute. Gradually add hot milk and cook about 5 minutes, stirring constantly until mixture thickens. Add the grated cheese,salt, paprika, mustard & pepper, stirring until cheese is melted. remove from heat & cool a little.

                                                                                                                                                        Beat the yolks until thick and stir into cheese mixture gently. Beat the egg whites until stiff but not dry. Fold into the cheese mixture.

                                                                                                                                                        Set into a greased casserole & set in a hot water bath. Bake at 350 degrees for about 45 minutes. Serve immediately.

                                                                                                                                                        It is written by my Mom per her memory, so there are no helpful hints as in to temper the egg yolks, use a 1 1/2 qt. dish thats been greased well and to make sure everything is mise en place before starting, etc. My Nana was far from an expert cook, but she perfected this one quite well. Hope you all enjoy it. PS - I wouldn't know if it keeps or not, we never have any leftover, but my guess is it doesn't keep for more than a day or two.

                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                          Mmmmm. It's been a while since I made a cheese souffle. I usually put broccoli in mind. They really are quite simple and it amuses me how people think they are so fancy and tricky to make.

                                                                                                                                                          Thanks for the inspiration!

                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                            I have to make this for my son -- he has never had a souffle, and it's time I remedied that! I used to make a really nice asparagus one for Easter dinner from The Silver Palate, but I guess it's been years! Thanks dirtywithextraolives.

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              You are both very welcome! Yes, it's not difficult, just a bit time consuming, and a little nerve-wracking! But it's always worth it! Hope your families enjoy it!

                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                so agree - they really aren't all that hard and yes, so worth the effort, because they look and taste so magnificent! high time i made one again too...

                                                                                                                                                            2. re: Dirtywextraolives

                                                                                                                                                              Cheese souffle was a speciality of my grandma too back in the 60's. Think this is going on "the list".

                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                8)

                                                                                                                                                          2. re: Dirtywextraolives

                                                                                                                                                            I like the high/low meal Dirtyw/extra; cheese souffle and meatloaf. Nicely done:)

                                                                                                                                                            1. re: gingershelley

                                                                                                                                                              Thanks, gingershelley. I was mainly inspired by my husband's favorites, since he was expected to go out of town for a few days, so it was to be his homecoming meal! Luckily for us, he cancelled his trip due to some deadlines, but by then I had already been craving both :)

                                                                                                                                                          3. Tonight, my son and I will eat leftovers. I don't event hink I'm going to repurpose them. We have the following: ribs, pulled pork, sausage, tri-tip, cole slaw and potato salad. My husband is out of town, and I'm hoping all this food isn't going to go to waste!

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: roxlet

                                                                                                                                                              I bet you do! And I bet your leftovers are divine!!

                                                                                                                                                            2. I used up some of the last Japanese eggplant, peppers, basil and thyme from the garden, sauteed with chicken, wine, jalapenos and home canned tomatoes. Served over fettuccine.
                                                                                                                                                              Hubby said it tasted like restaurant food.

                                                                                                                                                              1. Now that the Patriots have redeemed themselves, and so have the officials (thank the Lord!) it's time for WFD. I have a pork tenderloin, some red potatoes, apples and huge shallots from the farm stand, and I'm thinking of throwing in a few prunes.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                  Sounds very good, Berheenia! And yes, good game.

                                                                                                                                                                2. opinions please: so yesterday i bought and brined some pork belly in salt & sugar water in a plastic ziploc, and somehow it got left out all night. i discovered it and put it in the fridge today at around noon. do you think it's ok?? it was in the fridge in the brine for like 5 hours yesterday, then out all night, but still IN the brine...

                                                                                                                                                                  we ate the bo ssam my ssister made yessterday, sso the pork belly iss for another night... what do you think?

                                                                                                                                                                  here's a pic of the bo ssam. it was REALLY good today.

                                                                                                                                                                   
                                                                                                                                                                  12 Replies
                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    Pork.
                                                                                                                                                                    Out all night.
                                                                                                                                                                    No.
                                                                                                                                                                    Hate to say it.
                                                                                                                                                                    Toss.
                                                                                                                                                                    :-(

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      We don't regularly brine meat in the UK, so I'm not really familiar with its properties - but wouldnt it inherentlly be a preservative?

                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        that's what i'm thinking - exactly.
                                                                                                                                                                        i haven't put it through the smell test yet - put it right back in the fridge and there it's sat, since i haven't had a chance to cook, and won't again until tomorrow night....

                                                                                                                                                                        i'll do the smell test, for sure. i don't want LW to be right, but i know she might be.

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          I usually dry brine mine first, not wet. Was it a very weak solution or strong one mariacarmen? And how warm was it in your house? And how do you usually cook it afterwards? I braise mine for a few hours, so thinking that would kill anything, since it has to get past 190 to start breaking down the collagen. I'm thinking, without knowing the answers to the above, I would probably try it, just not serve it to anyone else......

                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                            oh yeah, it was just for us. i was going to braise or slow cook or something....

                                                                                                                                                                            i think it was a pretty strong solution... and yeah, it was warm in our house, but it was in the cool sink of our dark kitchen, where no direct sunlight ever shines (which i usually hate). so.... i'll see.... it'll probably happen tomorrow.

                                                                                                                                                                            thanks, all, for your input!

                                                                                                                                                                        2. re: Harters

                                                                                                                                                                          Hi Harters! I lived near Cambridge for 7 years - I MISS my cider at my local. Have one for me - Strongbow! As to brining meat. It's a process of making the meat much more juicy by pulling water into the muscle by the chemical action of the sodium/salt and the ratio of water. You can brine any meat except beef. A dry Steak is salted an hour before cooking to increase its juiceyness (is that a word - it is in cooking!!) I never cook a turkey without first giving it a good brine. Trust me - it makes all the difference!! I'll be holding a class next month on this very subject. Wish you could join us!!

                                                                                                                                                                        3. re: mariacarmen

                                                                                                                                                                          If it didn't smell "off" I would go ahead and use it. But that's just me, I am sure food safety experts would advise as LW does.

                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                            I am with Gretchen - if it smells ok still - since the salt and sugar should have helped it stay fine - dry it well, cut into it, and smell deeply. The wet environment may have helped, or hurt...

                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                              thanks for that tip about drying it well and cutting it. will do.

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                hah - still torn on the issue: http://chowhound.chow.com/topics/871141

                                                                                                                                                                                i'll find out tomorrow night....

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  Are you going to cook/eat it tomorrow?

                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                    i'm going to do the smell test tonight, and see if it's cookable. then we'd eat it tomorrow.

                                                                                                                                                                        4. Home later than I expected to be from a movie (Looper... VERY good!) with a london broil that must be cooked so it's in the broiler tonight with the air conditioning cranked up... 104 today and expecting 108 tomorrow! The original plan was on the grill but that's just too time consuming for tonight (will do chicken on the grill tomorrow night.) Sides will be the first thing that I grab, a pitcher of mojitos might materialize, maybe just a rum and 7.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                            Wow, Weezie, you are the perfect example of how ALL OVER the map we are in terms of weather right now! That is some hot temps! Where are you again?

                                                                                                                                                                            Food sounds good, and stay cool...

                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                              It's true, it's about 95 at my house today, and I'm very close to the beach, so go figure! Hopefully it will break tomorrow!

                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                yep, we are finally getting our "summer" - it's in the high 80s, low 90s here in SF. i know it's not as bad as for poor weezie....

                                                                                                                                                                            2. Tonight a cross between Marcella's "Chicken Cacciatore" and Jamie Oliver's "Braised Ligurian Chicken". Basically these are the same recipe but one has olives and anchovies and the other has julienned carrots and celery. I used Bell & Evans air chilled chicken breasts because they are better and not as big as the monster ones most places sell these days. I was about to give up chicken until I discovered this brand.
                                                                                                                                                                              Spinach on the side and sauteed spuds. Red Velvet cupcakes with a cooked and butter-laden frosting for the hubby. Taking the rest to work tomorrow for my birthday treat. Baking is therapy for me and I like giving my baked goods away.

                                                                                                                                                                              8 Replies
                                                                                                                                                                              1. re: twodales

                                                                                                                                                                                A very happy birthday to you, twodales!

                                                                                                                                                                                1. re: twodales

                                                                                                                                                                                  Happy birthday 2d!!!

                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                    Happy birthday!

                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                      Lovely meal. Happy birthday

                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                        so did you use olives, anchovies, carrots and celery? happy birthday td!

                                                                                                                                                                                        1. re: twodales

                                                                                                                                                                                          Happy Birthday 2D!

                                                                                                                                                                                          1. re: twodales

                                                                                                                                                                                            Yum. I'm going to have to look for that Braised Ligurian Chicken recipe. Agreed on the chicken, I only buy local chicken now, I'm so over the enormous breasts.

                                                                                                                                                                                            Happy Birthday!

                                                                                                                                                                                            1. re: tiffeecanoe

                                                                                                                                                                                              Thank you everyone for your kind thoughts.

                                                                                                                                                                                              Yes Maria I went for it all but especially loved the olives and the tenderness of the braised chicken with the reduced sauce. Simple but tasty.

                                                                                                                                                                                          2. It's veggie night at Chez 'arters.

                                                                                                                                                                                            It sees onions, a couple of courgettes and an aubergine fried for a bit before a tin of tomatoes and some dried herbs are added. Lid on and it simmers for 30 minutes until it's become gloopy. Meanwhile, risotto rice is cooked and cooled a bit before being mixed with a couple of eggs and a 100g of mousetrap cheddar.

                                                                                                                                                                                            Gloop goes in a baking dish. Rice goes on top. More mousetrap on top. 30 minutes in the oven. It'll probably need a few crunchy salad leaves as a starter.

                                                                                                                                                                                            Not exactly a celebratory meal but we've a few things to celebrate - the roofers have finally finished, my old shed is being removed as we speak. And, my second book has been accepted for publication (should be out in January). Not a bad start to the week, all in all.

                                                                                                                                                                                            12 Replies
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              CONGRATULATIONS! on the new book being published, Harters!

                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                Wow, congratulations indeed, John! Woohoo!!!!!

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Very cool. Congratulations.

                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    Congrats Harters

                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      FABULOUS, for any day of the week, Harters! How deservedly proud you must be - as are we all for you! Lifting a (virtual) glass to you this morning, caring not a whit that it's 9:34 a.m.!

                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        How exciting!! Best of luck!

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          Thank you. But, I never thought there'd be such international acclaim for the roofers finishing :-0

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            Oh, Harters, I've had a couple of roofs installed, and the final day runs a pretty close second to publishing a book!
                                                                                                                                                                                                            Congratulations to you. Pat yourself on the back for all of us.

                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                              A contractor finishing on time (or thereabouts) and on budget trumps all of your other accomplishments.
                                                                                                                                                                                                              Well done.

                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                ahahhahaha! we are proud as peacocks of your roofers.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  Ha Ha Harters! It's us against them I guess, the world round.

                                                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                                                  Exciting Harters! Congratulations!

                                                                                                                                                                                                                3. Have had a friend in town since Thursday, and seemed like no time to post (if we were having a little down time, by the time I checked email, etc. he might need to do the same... so off this board since Thursday!)

                                                                                                                                                                                                                  That first day, he arrived and after a quick catch up over a beer, we went to the farmer's market together, and had some great fun picking up veggies, last of the nectarines, first apples - I have promised a pie - and more.

                                                                                                                                                                                                                  Thursday evening I made a nice brined roasted chicken and lots' of grilled veggies, plus baby heirloom carrots and potatoes roasted in the chicken juices. Cucumber/tomato salad with rice vinegar dressing on the side.

                                                                                                                                                                                                                  Expected to cook Friday night too, but we were both at various pursuits, and didn't either get home until late, so just raided the cheeses, olives, bread, etc. and drank wine.

                                                                                                                                                                                                                  Sat. was a day in the city for us, at the Art Museum, meeting friends at Pike Place Market for drinks and mussels, then off to the theatre in the evening.....

                                                                                                                                                                                                                  Then last night - Sunday, he was off with friends, and I went to my folks for dinner. Nice meal of white chanterelles in a port cream sauce over locally made (from their farmers market) roasted chicken ravioli's, and an endive, nut and fruit salad dad made with a sherry viniagrette.

                                                                                                                                                                                                                  Finally, today I will use some more of those veggies! Weather is cool in the morning and evening, warm in the afternoon, crisp at night. Perfect fall...

                                                                                                                                                                                                                  Will make a pot of minestrone, some eggplant melanzane sandwiching goat, ricotta and pecorino, with a tomato sauce on the side. Another Cuke salad, as he loves those.

                                                                                                                                                                                                                  Might have a pork roast for main, after I see what is at the store. And if I have time, that apple pie!

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                    Last night I made roast pork with the excellent heritage pork recommended on this board and had an accidental find based on what was lurking in the back of my cupboards -- prunes nuked in sweet marsala for a few minutes are quite addictive. (Especially when one is having forgoing a glass of wine for the evening.)

                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      wow, those prunes sound really good for some reason! i never think about prunes....

                                                                                                                                                                                                                      why foregoing? seems wrong...

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        No wine for 2 days before a tiny surgical procedure. Note to self: Never schedule a tiny surgical procedure on a Monday. All done and things came out better than expected so back to the days of Wine and Cooking. But the prunes were really a surprise.

                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                          well good for you! glad it all went well.

                                                                                                                                                                                                                  2. Chicken Pad Thai here. I'm cheating a bit, I found a REALLY decent bottled sauce at a local Asian market. I have a 9-month-old - there is no making Pad Thai from scratch today ;)

                                                                                                                                                                                                                    1. I slow cooked a 4lb pork butt for 10 hours yesterday and made some great carnitas with a couple of homemade salsas and tortillas. I'll probably be eating the leftovers for days.

                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                      1. re: bg90027

                                                                                                                                                                                                                        Yum!

                                                                                                                                                                                                                        1. re: bg90027

                                                                                                                                                                                                                          I am in a leftovers valley, unable to climb out. Tonight will be pulled pork, ribs, smoked sausage with slaw and potato salad. We went to a block party up our street yesterday, and never got to the leftovers, so tonight's the night!

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            Sounds great. I'm a leftovers guy. Your meal tonight should be a home run.

                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              And I'm a leftovers gal, and those are definitely *fine* leftovers, roxlet!

                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                              We've been gone to the San Juan Islands (here in Washington) and the larder's pretty empty. It's comfort food for us tonight - tuna noodle casserole! I'll round up what vegi's we have, fresh and frozen with a bit of sour cream, herbs, pasta, etc. and pop it in the oven. It's a tad on the cool side and after a summer of salads and BBQ - toasty hot from the oven sounds great!

                                                                                                                                                                                                                          2. Beef short ribs are on the menu.
                                                                                                                                                                                                                            Deb slowly braised them in red wine with aromatics over the weekend (the house smelled great). There will be carrots and egg noodles on the side. A California red will help wash things down.

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              Sounds heavenly.

                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                yum, it sure does....

                                                                                                                                                                                                                              2. I am pathetically jealous of everyone's wonderful sounding casseroles & braises. I am stuck in this insufferable heat wave, about 95 here today. So dinner will be an icy chicken Caesar salad (yawn!) and COLD meatloaf sandwiches..... I don't even want to toast the bread.... ;)

                                                                                                                                                                                                                                1. A pesto sandwich.

                                                                                                                                                                                                                                  Don't judge me. It was delicious!

                                                                                                                                                                                                                                  I fed the kids a healthy dinner, and dh is away and I'm in the last month of pregnancy. It was the healthier alternative. The only other thing that appealed was a roll of Oreo cookies.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: tzurriz

                                                                                                                                                                                                                                    was that like a craving? nothing wrong with that - much like dipping your bread in olive oil, but tastier!

                                                                                                                                                                                                                                  2. Tonight I made a very simple meal. Heavy on the vegetables

                                                                                                                                                                                                                                    A small piece of flap meat that was pan seared and served with sides of cubed cucumber and Campari tomatoes drizzled with some good fruity evoo, tangerine juice and zest and steamed brussel sprouts.

                                                                                                                                                                                                                                    1. What a festive start to the week! Happy birthday twodales and congrats Harters!

                                                                                                                                                                                                                                      Just bbq chicken and a mixed greens salad on a hot night- a pitcher of mojitos with mint from the garden to wash it down.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        Playing around with a number of veggie recipes lately. College daughter has moved back in to save on rent so I try to help her out by having meals she can take to school or work. Also from a health standpoint they are quite good for us and a bit of a cooking challenge for me.

                                                                                                                                                                                                                                        Tonight I made a wild rice and edamame salad with a rice vinegar, sesame seed oil, honey and evoo dressing. We'll see how it is after sitting overnight. It seemed to be on the right track anyway.

                                                                                                                                                                                                                                        She made a roasted tofu dish with lemon and soy flavors and it was not bad at all considering it is tofu. Nice she is finally embracing cooking. Never thought that day would come.

                                                                                                                                                                                                                                      2. We're out for dinner - place about an hour's drive away. Chef won "Masterchef - the Professionals" a couple of years ago and opened this restaurant a few months back. Menu looks solid bistro cooking - the sort if it was in your neighbourhood you'd be a regular, but you wouldnt want to drive an hour for it. Yeah, I know.

                                                                                                                                                                                                                                        "Stop pre-judging places, John. You're forever doing it. It might be very nice". Mrs Harters, 2/10/12

                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          "Stop pre-judging places, John. You're forever doing it. It might be very nice". Mrs Harters, 2/10/12
                                                                                                                                                                                                                                          ~~~~~~~~~~~~~

                                                                                                                                                                                                                                          ^^^ That. :-) ^^^

                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            Mrs. H is a pip!

                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                              :) Funny!

                                                                                                                                                                                                                                          2. I was fully prepared for a dish of the month featuring end of summer squash. But having lost that popularity contest, summer squash is just WFD. My normal recipe for stuffed squash (kousa mahshi) is a strictly a lamb and rice affair, however as a believer in the adage that pork fat makes everything better, I decided to supplement my rice with a 75% lamb / 25% pork mixture seasoned with allspice, cinnamon, nutmeg, coriander, ground ginger, black pepper and Aleppo pepper. Just to ensure I didn't lose too much lamby flavor, I added browned lamb bones to the tomato braising liquid along with some pomegranate molasses and Urfa pepper to play off the sweetness of pork. After an hour on the stove and a sprinkling of mint to finish, I've ended up with what I think might be the best stuffed squash I've ever had, though the pinot on the side might be influencing my decision making.

                                                                                                                                                                                                                                            17 Replies
                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              Oh.
                                                                                                                                                                                                                                              My.
                                                                                                                                                                                                                                              Goodness.

                                                                                                                                                                                                                                              You used lamb (fave). You used nutmeg (fave). You used ginger (FAVE!). You used Aleppo pepper (fave). You used pom molasses (fave).

                                                                                                                                                                                                                                              It sounds wonderful, JM!

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Linda, what do you like to do with the pomegranate molasses? I bought it when I started to do more Syrian cooking, which will use molasses where I use sumac or lemon, but I have yet to find uses I like other than braises where the sauce gets an overnight rest to mellow out the pomegranate. In freshly made dishes, it tastes treacly to me.

                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                  Other than dishes like fesenjan, I'll brush it on to chicken or pork as a glaze before roasting. Can also work as an additon to a standard oil/vinegar vinaigrette.

                                                                                                                                                                                                                                                  I really must get round to trying this Nigel Slater idea with belly pork:
                                                                                                                                                                                                                                                  http://www.guardian.co.uk/lifeandstyl...

                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                    It's high time I got around to trying fesenjan again; I have been avoiding it for nearly two decades after a poor first impression. I'd be interested in learning a glazing recipe as well. I could see a hint of pomegranate being quite delicious on a burnished joint of pork.

                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                      i've also used it in a champagne cocktail, mirrored by the pomegranate vinaigrette i made at the time for a beet salad.

                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                        You had me at cocktail.

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Wow, like both ideas... I am roasting some beets today - perhaps that will be part of my dressing (pom molasses, that is)

                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                      What Harters said - it's great mixed with grated ginger and a few other ingredients as a glaze for roasted chicken or pork. I've not tried it as an addition to a vinaigrette, but I like that idea.

                                                                                                                                                                                                                                                      Some other threads on its uses:

                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/651377
                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/285664

                                                                                                                                                                                                                                                      I can do a search at home in my recipe software to see if I have others.

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        Recipe software?

                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          Mastercook. Which I have on my 6yo desktop at home. And which I don't think is being made or updated anymore, so I'm probably SOL when I get a new desktop. Unless I can easily convert it to another recipe software, perhaps online.

                                                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                                                          I've thought about investing in a recipe collector, but the lot of you do such a great job at referencing!

                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            There are several online ones I have bookmarked at home that I want to check out. I'd like the capability of accessing them anywhere. Just want an easy conversion process. :-)

                                                                                                                                                                                                                                                    3. re: JungMann

                                                                                                                                                                                                                                                      Damn but that does indeed sound like one of the most fanciable dishes I've read on these pages.

                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                        So when do you open your new restaurant?

                                                                                                                                                                                                                                                        That's a seriously good dish. Well done.

                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                          That sure does sound wonderful JM.

                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                            oh my oh my.... all of it sounds wonderful... i may have to do a play on this soon.

                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                              JM, now THAT was the sort of meal that my vote for 'stuffed squash' was all about!

                                                                                                                                                                                                                                                              I like the way you rolled on that dish.... Sounds terrific! I will be making stuffed squash soon, but last night did make enchiladas (see below) to get on the bandwagon:)

                                                                                                                                                                                                                                                            2. I have this squash I bought or it might be a pumpkin.. see below. If I bake it in chunks do I need to remove the peel? The clerk at the farm stand was not very helpful. I'd like to make a soup, even though it didn't win as DOTM I was prepared!

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                A lovely carnival squash, Berheenia! You don't need to remove the peel (although you obviously don't eat the peel/rind). Baking or steaming is the way to go. And making soup should definitely work!

                                                                                                                                                                                                                                                                http://whatscookingamerica.net/squash...

                                                                                                                                                                                                                                                              2. Time to play catch-up again. Friday's carne adovada turned out amazingly well in spite of the fact that I threw the chile marinade together at the last minute the night before. Cumin pintos and boxed yellow rice made good sides (although the rice was way too salty).

                                                                                                                                                                                                                                                                Saturday was linguini with a meat sauce made from ground lamb and fresh, overripe tomatoes (courtesy of my boyfriend who has really been rising to the challenge of cooking good dinners on the nights I work late). I made the salad, which was filled with tons of veggies, apples, crumbled goat cheese and a mustard dressing.

                                                                                                                                                                                                                                                                Sunday we ate out. Pho and spring rolls at the Vietnamese place a few blocks from our house. The broth was some of the tastiest I've had -- overall, their pho is much better than their banh mi (which are decent as well).

                                                                                                                                                                                                                                                                Last night was pot roast, once again courtesy of my boyfriend. Lots of potatoes, carrots, turnips and onions in the pot. I threw together a quick coleslaw for the side.

                                                                                                                                                                                                                                                                Today is my day off, and I plan on making buffalo burgers. Not sure about the sides just yet. Maybe a potato salad with the leftover pot roast potatoes from last night?

                                                                                                                                                                                                                                                                For tomorrow, I'm considering lamb kofte, but I'm not sure if I'll be able to sell that to he of the chihuahua stomach. Only time will tell.

                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                  but the chihuahua stomach made you meat sound with ground lamb! that sounds un-chihuahua-ish to me...

                                                                                                                                                                                                                                                                  what a good week you had!

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    You'd think so, right? I guess in the familiar context of pasta, he's okay with it. He likes roast lamb and lamb chops too. I think the spices in the kofte make him suspicious. He's always telling me, "just as long as it isn't anything weird." But he has his own idea of what "weird" is. We'll see. I sometimes get free grinds from work, so I've got lots of fun things to experiment with.

                                                                                                                                                                                                                                                                    But it was indeed a good week! The burgers last night turned out excellent (I think I've sold the chihuahua stomach on buffalo), topped with melted cheddar, grilled mushrooms and onions, avocado and sweet pickled banana peppers from the garden. Did TJ's garlic fries and a chopped salad with buttermilk-chive dressing for sides. And a six pack of porter.

                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                      yum! your burger dinner just made my tummy growl! i was on Catalina one day last week (cruise) and did NOT get a buffalo burger, drat it all.

                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                        Yeah to the 'free grinds'... that is an excellent perk, and those buffalo burgers sound wonderful - like the toppings!

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          Yeah, it's a pretty awesome perk. We get to take home the bits that we put through the grinder to clear out that remaining bits of the last meat we ground. So "free grinds" are usually a combination of two different types of meat. If you're really careful, though, you can usually separate them pretty well. And even if not, they're perfect for mixed meat items like meat balls and meat loaf (or for the "doggy meat loaf" that I make for my dog).

                                                                                                                                                                                                                                                                  2. On this coolish, rainy day, we will have black bean soup with freshly baked bread. For thems that want it, there are --- leftovers! Yes, lots of leftovers, and I'm still hawking. The recipe was kind of made up. I quick soaked some black beans, then sautéed some onion, garlic and a jalapeño in some olive oil and threw in a little ground cumin, cayenne and oregano. The beans and the mixture cooked in some chicken broth, and when the beans were soft, I had at it with the boat motor. A little dollop of sour cream should add a little richness.

                                                                                                                                                                                                                                                                    1. Still have not made the broccoli/cheese souffle. Instead feta and spinach crepes with a mornay sauce of sorts. Salad on the side. Hubby has been out of town but gets back late tonight.

                                                                                                                                                                                                                                                                      1. Recap of the last few days starting with Sat, in which we went out to dinner to a country style buffet place. The usuals like fried clams & shrimp, bbq pork ribs, chicken stir fry, salad fixins, etc. made an appearance on my plate. For the last 4-6 months, I decided not to cook on Saturdays anymore as punishment to the BF for not telling me he wouldn't make it home for dinner one too many times on those days he worked & I cooked for nothing. So, now it's either leftovers or out to eat.

                                                                                                                                                                                                                                                                        Sunday, I baked some chicken and served with rice & beans (spanish style) and steamed broccoli. I've been having a stiff neck the last three days or so and really didn't feel like cooking yesterday, I served leftovers. Tonight we'll be having sandwiches & soup (it's raining). I'm leaning toward homemade egg salad on sourdough, topped with crispy bacon and smoked gouda then toasted until golden. Chicken noodle soup to accompany. Ice cream and chocolate bars in the freezer for "afters".

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                                                                                                                          Good for you, Cherylptw I don't blame you one bit....

                                                                                                                                                                                                                                                                          And your egg salad sandwiches sound divine!

                                                                                                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                                                                                                            Oh Cherylptw, I feel your pain gf. Nothing worse than cooking when you don't feel like it and then nobody is there to eat it afterall. Grrrrrr. That happens sometimes when I make sandwiches for lunch and then I find out they are not needed. I don't really like sandwiches that much so I don't really want to eat them myself. Pet peeves. So good on you for going out or doing the leftover thing.

                                                                                                                                                                                                                                                                          2. Today's trip to check out a middle eastern market I hadn't been to was a great success! Its funny- I live spitting distance from one of the largest metropolitan cities in the country/ world and I'm in a food wasteland. Finding this market is a relief since there is so much I will no longer have to order online (the trip to Penzeys costs more in gas than shipping does and can take 2 1/2 hours to travel the 50 miles each way because of traffic.) It's very close to the Indian market I go to and is open late. The selection was excellent and the meat looked amazing. Soooooooo excited to have found it! There isn't any good Middle Eastern/ Mediterranean near us so we haven't been eating it as often as we would like to.

                                                                                                                                                                                                                                                                            So.... super garlicky labneh made from home fermented kefir, za'atar in olive oil and hummus with pita to start, a cucumber and mint salad and kofta kebabs. Young sister in law will be trying middle eastern/ Mediterranean food for the first time tonight so I'm sticking with a middle of the road familiar meat (just ground beef,) if it was just us we would go for lamb... there is always next time....

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                              Good for you, I love finding a new market with a good looking butcher counter....

                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                I can't wait to do big shopping trip there with the man (he loves to explore markets, too.) We like to pick a mystery ingredient and learn what it is and what to do with it whenever we go shopping.

                                                                                                                                                                                                                                                                                Young sister in law got another cooking lesson last night... bananas foster. Her first time to flambe anything and she did very well. I've got to get her to choose something other than desserts, though... she's going to make us all fat if she keeps this up. Not everyone is 18 and on the dance team at college.....

                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  LOL, at least she shows an interest in cooking, count your blessings after all!

                                                                                                                                                                                                                                                                              2. re: weezieduzzit

                                                                                                                                                                                                                                                                                What a great find weezie! Hope the young SIL likes mediterranean like you all do, and you can have it more now!

                                                                                                                                                                                                                                                                              3. Raining here but mild. Tonight is stuffed squash, another worthy competitor that lost the DOTM- I am so ready for this! My dish is our tried and true recipe of Italian sausage stuffed zukes with cottage cheese and french bread for the sides. BIG glass of sauvignon blanc.

                                                                                                                                                                                                                                                                                1. I haven't been here in a while. I can recap this week so far.

                                                                                                                                                                                                                                                                                  Sunday - beef and jalapeno smoked sausages split in half and grilled, red cabbage braise with raisins, and salad (tomatoes and peppers from our garden).

                                                                                                                                                                                                                                                                                  Monday - tacos. grass fed ground beef and Penzeys bold taco seasoning for the filling, store bought shells, crock pot pintos mashed into fake refried beans

                                                                                                                                                                                                                                                                                  Today - Charles Pham's recipe for caramelized black pepper chicken, broccoli, jasmine rice

                                                                                                                                                                                                                                                                                  I also made 2 loaves of pumpkin bread and I have no-knead bread doing its thing on my counter for tomorrow.

                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                  1. re: suburban_mom

                                                                                                                                                                                                                                                                                    I love that Penzey's bold taco seasoning. Wasn't sure if it would be too spicy for my youngest, but it met with his discerning approval...

                                                                                                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                      That sounds good. We like bold. What's in it?

                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        http://www.penzeys.com/cgi-bin/penzey...

                                                                                                                                                                                                                                                                                        "Hand-mixed from: kosher salt, onion, Spanish paprika, lactose, yellow corn flour (corn, lime), dextrose, tomato powder, crushed red pepper, garlic, cumin, Mexican oregano, cilantro, Tellicherry Special Extra Bold black pepper, natural cocoa."

                                                                                                                                                                                                                                                                                  2. Still very hot here, so a quick dinner was a prerequisite. Tossed the grill pan in the oven to preheat, then made lemon chicken, a box of pearled couscous with roasted garlic seasoning. Some steamed snow peas dressed with sesame oil on the side.

                                                                                                                                                                                                                                                                                    1. 87 degrees in San Francisco at 6:00 p.m. - that's like hellfire elsewhere. BLTs were for dinner, with a green salad. simple, cool, quick.

                                                                                                                                                                                                                                                                                      as for the ptomaine pork (hmmmm, that doesn't really work as alliteration, tho, does it?) anyway....i took the pork bellies out of the brine, dried them, and smelled them. Perfectly fresh and sweet smelling - not a hint of funk! just nice fresh-smelling pork, i swear! cut one open - same. i'm saying this pork smelled better than other pieces of pork i've purchased, left in the fridge for maybe a day too long, and cooked, sorry to say! made slits in the tough skin on top, and then seared them in a cast iron pan. made a rub of granulated garlic, sea salt, brown sugar and Thai toasted chili flakes. rubbed on each side, seared for another 30 seconds or so, then added water to the pan, along with balsamic vinegar, chinese black vinegar, and some fish sauce. put them in the oven at 325 for the last hour and a half, added some more water, and will let them cook for maybe another 45 minutes. i'll make some jasmine rice tomorrow and a cuke salad.

                                                                                                                                                                                                                                                                                      also trussed and kosher-salted a whole chicken, and that's drying uncovered in the fridge for Thurs. night's dinner.

                                                                                                                                                                                                                                                                                      15 Replies
                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        You'll have to let us know how the skin comes out when you dry brine a chicken for 2 days. I imagine it'll have more snap and crackle than a box of Rice Krispies!

                                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                                          Oh I always do that to my birds, the skin becomes irresistible!!

                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            oh yes, i do it all the time too. it does come out VERY nice and crispy.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              I can vouch for that as well.

                                                                                                                                                                                                                                                                                            2. re: JungMann

                                                                                                                                                                                                                                                                                              and now i'm kicking myself for not having used pom syrup on those pork bellies.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                You know, I still read that as "porn syrup" every single time.

                                                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                  Not that there's anything wrong with that.

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    ah - we've found another use for it.

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      EXACTLY. Mixed with a sweetening agent or two, who knows how it could be used?

                                                                                                                                                                                                                                                                                                  2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                    I just read it that way too BBL! hehehe

                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      Me too!

                                                                                                                                                                                                                                                                                                  3. re: mariacarmen

                                                                                                                                                                                                                                                                                                    You could always glaze them at the end, and leave in a hotter oven for a few minutes for a quick crisp:)

                                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                                  If you're weather is like ours (many hours south of you,) it looks like it's finally going to break later this week and we'll get to join everyone else in starting to make fall food.

                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                    Yes, supposed to break today, thankfully! I'm looking at a high of 75 at the coast today, then 70 for the rest of the week! Which reminds me, I'd better take out some chicken legs to braise!

                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Glad the porky bellies looked and smelled good enough to cook! Look forward to hearing how it tastes.

                                                                                                                                                                                                                                                                                                  3. A [not so] brief synopsis of a week at the beach. 9/22 – 9/28/12

                                                                                                                                                                                                                                                                                                    Saturday - Creole shrimp with garlic and lime [recipe called for lemon, but a friend brought a bag of key limes from FL] – served with rice, salad, and great rosemary sourdough bread from the Raleigh NC State Farmers Market.

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

                                                                                                                                                                                                                                                                                                    Sunday – Puerco Pilbil. This is director Robert Rodriguez’ recipe, and a beach vacation tradition.

                                                                                                                                                                                                                                                                                                    http://oggi-icandothat.blogspot.com/2...

                                                                                                                                                                                                                                                                                                    Dud habaneros, home grown jalapenos [imported from CA on the airplane] and roasted Hatch chile [ditto] included for heat. No banana leaves, lots of foil. Flour tortillas, lots of Texas Pete and salad to go with.

                                                                                                                                                                                                                                                                                                    Monday – Garlic shrimp with basil, tomatoes and red pepper flakes.

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

                                                                                                                                                                                                                                                                                                    Served over orzo cooked in chicken broth. Stupid orzo stuck to stupid pan over stupid electric burner. But it still worked. And the pan soaked for the better part of the next day and then came clean.

                                                                                                                                                                                                                                                                                                    Tuesday – ‘our’ version of paella with chopped chicken thighs, shrimp, Spanish chorizo, Arborio, tomato, garlic, onions, etc. not authentic but yum. Fresh flatbread to go with.

                                                                                                                                                                                                                                                                                                    Are you seeing a theme here? The southern coastal NC barrier island we stay at has a wonderful fish market, all wild caught except for salmon, and with the best fresh shrimp in the world. Unfortunately, they had a limited selection of fin fish and scallops during our stay.

                                                                                                                                                                                                                                                                                                    Wednesday – we had lunch out, so we went light. Shrimp with paprika ‘syrup.’

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

                                                                                                                                                                                                                                                                                                    We doubled the syrup ingredients and gobbled it up over rice. And more bread.

                                                                                                                                                                                                                                                                                                    Thursday – Sauteed shrimp with orange-sesame dipping sauce -

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

                                                                                                                                                                                                                                                                                                    served with the last of the orzo [also imported from CA], and yet more flatbread. Who packs a bread machine to the beach? We do!

                                                                                                                                                                                                                                                                                                    Friday – one last batch of shrimp; wrapped in foil with chopped onion, garlic, and a drizzle of soy sauce and sesame oil and grilled for about 6 minutes. Served with the last bit of rice.

                                                                                                                                                                                                                                                                                                    We managed to eat all the leftover pilbil and paella for lunches and snacks. The non-shrimp eater did well with steak and chicken.

                                                                                                                                                                                                                                                                                                    We also made Michael Symon’s ‘Three Minute Chocolate Cup Cakes’ in the microwave, and holy cow, they were insanely good. [Sure they were, with all that butter.

                                                                                                                                                                                                                                                                                                    ]

                                                                                                                                                                                                                                                                                                    http://www.cookingchanneltv.com/recip...

                                                                                                                                                                                                                                                                                                    And this is longer than I wanted it to be. I’m sorry. Problem is, there was lots wine to go with each meal, so posting after eating was problematic. Y'all go on vacation, you eat out. We go on vacation, we cook. Thanks for reading! 50 weeks and counting to the next beach trip.

                                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                                    1. re: nikkihwood

                                                                                                                                                                                                                                                                                                      hey, nikkhwood, welcome (i'm not remembering if you're posted here before, but i think you have, so in that case, welcome back!) and don't be sorry! sounds like a great vaca. actually, lots of people on this thread cook on vacation, if they're lucky enough to have a place to cook! sounds like you did it right. that cochinito pibil is really calling to me....

                                                                                                                                                                                                                                                                                                      1. re: nikkihwood

                                                                                                                                                                                                                                                                                                        We cook on vacation too! It's usually so much better than what you get eating out! I love the sound of that Puerco Pilbil, but what do you use for banana leaves???

                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                          i am lucky in my neighborhood i can get banana leaves!

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            Really? From a store or from a tree?

                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                              oh no, from a store!

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Gracias, mariacarmen, I have not posted in this thread, but elsewhere on Chow.

                                                                                                                                                                                                                                                                                                                I tried to ship frozen banana leaves from SoCal one year. It was, ahem, far from successful. [and laughing, I asked on Chow several years ago about a banana leaf source, and someone suggested a tree.]

                                                                                                                                                                                                                                                                                                                Roxlet, we line the pan with foil and cover it with two layers of foil, and it keeps the pork almost as moist as the banana leaves do. When I make it here at home, I use banana leaves from a market one town over from us.

                                                                                                                                                                                                                                                                                                                I learned, too late for this year, that one can now purchase banana leaves in the Raleigh area, so we will hunt them down next year.

                                                                                                                                                                                                                                                                                                                Robert's Pilbil is **the best**!

                                                                                                                                                                                                                                                                                                                And there are some excellent restaurants close by at the beach, but oh, that fresh shrimp and fish, cooked 'at home.' Priceless.

                                                                                                                                                                                                                                                                                                                1. re: nikkihwood

                                                                                                                                                                                                                                                                                                                  Thanks for the info. I suppose I will make do with foil. When you have made it both ways, have you noticed any appreciable difference between the two?

                                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                                    The banana leaves keep the meat a bit more moist, and also impart a faint umami-type flavor. I bet some Googling or Yahooing will result in online sources for frozen leaves. As long as you use them immediately, they work.

                                                                                                                                                                                                                                                                                                        2. re: nikkihwood

                                                                                                                                                                                                                                                                                                          To use the website of one of your links, THAT was some "Serious Eats", nikki! Wow. Just plain WOW.

                                                                                                                                                                                                                                                                                                          1. re: nikkihwood

                                                                                                                                                                                                                                                                                                            That sounds amazing - especially the creole. I'm impressed you managed so many different ways with shrimp while on holiday!

                                                                                                                                                                                                                                                                                                            1. re: gembellina

                                                                                                                                                                                                                                                                                                              Aww, thank you both. I have a 'beach' recipe folder that travels. It's added to every year - 4 of 6 dinners were new recipes this year. I pack snack ziplocs with herbs/spices/smoked salt/other dumb but good stuff.

                                                                                                                                                                                                                                                                                                              We're planning a two week stay in 2013, so I am dreaming of shrimp dinners already. :) Not to mention sitting in a rocking chair, watching the ocean. And walking on the beach.

                                                                                                                                                                                                                                                                                                              Thank you all!

                                                                                                                                                                                                                                                                                                          2. Dinner's one of those old "flavourites" that we've havnt done for donkeys years.

                                                                                                                                                                                                                                                                                                            A couple of gammon steaks get slathered with Dijon mustard and given a good sprinkling with demerara sugar. They go on a baking tray into which is sloshed a liberal amount of orange juice (carton, life is too short to squeeze ornages) and go in the oven for 20 minutes or so.

                                                                                                                                                                                                                                                                                                            The mustard/sugar mix bakes onto the piggy, but also leaches into the orange juice which, by the time it's ready to eat, has reduced down to a little tangy gloopy sauce.

                                                                                                                                                                                                                                                                                                            Seeing as the oven is on, spuds will be the ones we call "little crispies". Spud, cubed into about 25mm chunks, tossed in oil and roasted. Mini roast tatties, if you will.

                                                                                                                                                                                                                                                                                                            Contributing to the five a day, corn on the cob alongside.

                                                                                                                                                                                                                                                                                                            And there's still bits of cheese for afters.

                                                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                              Harters, what cut is a gammon steak? I see that it is pork, but I'm not familiar with that name.

                                                                                                                                                                                                                                                                                                              1. re: jmcarthur8

                                                                                                                                                                                                                                                                                                                It's a slice of pork leg, cured in the same way that the meat used for pork chops is also cured to make bacon. Very common here in the UK

                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                  Gammon steak basically is a ham steak but think "real ham" as opposed to the formed, watery, plasticized variety.

                                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                                    Except that ham is ready to eat (in the UK), whereas gammon needs cooking, as would bacon.

                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                      I would call gammon steak a "fresh ham steak".

                                                                                                                                                                                                                                                                                                                    2. re: twodales

                                                                                                                                                                                                                                                                                                                      Except that ham is ready to eat (in the UK), whereas gammon needs cooking as would bacon.

                                                                                                                                                                                                                                                                                                                      FWIW, same etymology as the French "jambon" and the Spanish "jamon".

                                                                                                                                                                                                                                                                                                                2. re: Harters

                                                                                                                                                                                                                                                                                                                  Mmm I was just thinking about gammon the other day, but the discussion below has stopped me from trying to search for it in Canadia. I saw a smoked picnic shoulder which needed cooking, which I guess would be similar to a gammon joint. Anyway, I like the sound of that sauce.

                                                                                                                                                                                                                                                                                                                3. In line with my new obsession with making tagines, I made one with shrimp, veggies, and sliced potatoes underneath all that. Flat bread on the side.

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                    Looks *very* good!

                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                      beautiful

                                                                                                                                                                                                                                                                                                                    2. Ce soir will be lamb burgers, with the leftover roast leg from Sunday. Haven't quite decided how it's going to go down, but I have avocado, hummus, yoghurt, mint, garlic, lemons, cumin and chilli sauce so I don't think I can go too far wrong...

                                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                                      1. re: gembellina

                                                                                                                                                                                                                                                                                                                        Pile on everything except the avocado which just doesnt feel right with the eastern Med flavours.

                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                          nice of you to say east med flavours rather than kebab shop flavours ;)

                                                                                                                                                                                                                                                                                                                          1. re: gembellina

                                                                                                                                                                                                                                                                                                                            i was JUST thinking how yummy that lamb would be with the avocado!
                                                                                                                                                                                                                                                                                                                            great minds sometimes differ, my dear Harters!

                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              Ooh contentious! Well I fried up the lamb with some red onions, cumin and coriander and made lamb sandwiches rather than burgers. And I did indeed put in the avocado and it was fabulous! Though it did get me thinking that I can't remember having lamb and avocado together before.

                                                                                                                                                                                                                                                                                                                            2. re: gembellina

                                                                                                                                                                                                                                                                                                                              Nah. Kebab shop flavours are Greek Cypriot. Or occasionally, Turkish Cypriot.

                                                                                                                                                                                                                                                                                                                            3. re: Harters

                                                                                                                                                                                                                                                                                                                              Avocados are quite neutral; I think they possess more versatility than you are allowing. The garnishes matched to avocados stateside are oftentimes equally at home on the Mediterranean table: tomatoes, cumin, chilies, olives, garlic... sub yogurt for sour cream and add a healthy spray of lemon and you have a dip that would shine with feta and Aleppo pepper. What I think would be even more intriguing would be combining the avocado with chickpeas in lieu of alternative fats for a creamy take on hummus.

                                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                                ohhhhh avocado and chickpeas hummus! yummmmmm...

                                                                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                                                                  Ooohhhh.....that last thought is an interesting one JM. I'll have to try that.

                                                                                                                                                                                                                                                                                                                                  Also, Israel produces avocados so that seems pretty Mediterranean to me.

                                                                                                                                                                                                                                                                                                                            4. Simples tonight...grilled blackened strip steak, baked potatoes with scallion sour cream, skillet cooked peas & carrots with a squeeze of lemon, fresh ground pepper and a bit of butter. Dinner rolls. Oven roasted pears with greek yogurt and a sprinkle of cinnamon & brown sugar. Done.

                                                                                                                                                                                                                                                                                                                              1. Last night was grilled chicken thighs in a fresh rosemary, thyme, garlic, honey, and OJ rub. Sides of a simple salad and beets, carrots, and tarragon from the garden baked in a little cream and finished in the broiler under a sprinkle of cheese.

                                                                                                                                                                                                                                                                                                                                Tonight will be avgolemono with bread and mesclun and the last of the gf's apple crisp.

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                                                                  "beets, carrots, and tarragon from the garden baked in a little cream and finished in the broiler under a sprinkle of cheese...."

                                                                                                                                                                                                                                                                                                                                  drool...

                                                                                                                                                                                                                                                                                                                                2. Salmon roasted with olive oil, garlic, fresh rosemary and then finished with a squeeze of fresh lemon. Tiny boiled spuds and Italian green beans with almond. Pineapple upside down cake for afters. Going to try and watch the debate...will see how far I get. Maybe I should get on the exer-cycle so I can flee if the "mularkey" gets too deep?

                                                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: twodales

                                                                                                                                                                                                                                                                                                                                    Since the Brit was delayed last night, I whipped up a watercress soup to have before our salmon. (It's one of his favorites.) When the hubby arrived home, I offered him a bowl to have while the main course was roasting.

                                                                                                                                                                                                                                                                                                                                    This guy is NOT a foodie. He's definitely a 'meat and potatoes' kind of guy. He had been away on business the night before. When I served him his meal he looked up at me with a smile and said, "The soup was really, really good. (pause) I was just thinking how nice it is to eat 'real food'." *sigh*

                                                                                                                                                                                                                                                                                                                                    1. re: twodales

                                                                                                                                                                                                                                                                                                                                      awww, sweet! loving watercress soup puts him on the way to foodie-dom, no?

                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                        23 years and we are slowlllllllly getting there. A few years back I made panna cotta with figs in red wine. When I set it down in front of him, he looked at it, gave it a poke and asked what it was. I told him it what it was and that it would probably cost $10 in an upscale restaurant. Never made it again.

                                                                                                                                                                                                                                                                                                                                        Soon we are taking our daughter out for a special birthday to a trendy veggie restaurant with small plates. Example: "Carrot Spaetzle, snap peas, roasted cipollini, broccoli, tzatziki, lemon balm" This should be really interesting ! LOL!

                                                                                                                                                                                                                                                                                                                                        1. re: twodales

                                                                                                                                                                                                                                                                                                                                          haha - good luck! sounds good, tho....

                                                                                                                                                                                                                                                                                                                                          1. re: twodales

                                                                                                                                                                                                                                                                                                                                            That Carrot Spaetzle sounds good!

                                                                                                                                                                                                                                                                                                                                        2. re: twodales

                                                                                                                                                                                                                                                                                                                                          It's in the genes. Watercress and salmon just go together - they're so British. No, actually, they're so English.

                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                            Very true. I must confess to liking watercress tea sandwiches. Truthfully, I like any tea sandwiches because I love going out for tea. It's such a treat! Girlie thing I guess?

                                                                                                                                                                                                                                                                                                                                      2. I'm making a variation of Smitten Kitchen's broccoli pesto. My husband has a habit of buying large bags of broccoli at The Restaurant Depot, and then they languish in the refrigerator in the garage. This is an interesting way to make use of them. I'm upping the flavors, though. It's a little nursery-ish seeming to me.
                                                                                                                                                                                                                                                                                                                                        http://smittenkitchen.com/blog/2012/1...

                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                          This was a huge hit, and my son asked me to, "Make this a lot."

                                                                                                                                                                                                                                                                                                                                        2. My friend who was staying with me last weekend, is going to be moving to Seattle again for sure, (looks like I have a roommate now - at least for now!), and we celebrated that decision by my making enchiladas last night - which was something to say, since he is from Albuquerque e, NM, and knows his way around tamales and such SW food....

                                                                                                                                                                                                                                                                                                                                          I made a red chili sauce by soaking guajillo, Pasilla, in hot water to reconstitute, whirled in the blender, put through a china cap, then put the puree into a sauteed onion, some garlic, a couple of roasted tomatoes (I know, some say NO tomatoes with red chili...), a jalepeno, chicken stock to thin, and salt to taste.

                                                                                                                                                                                                                                                                                                                                          Filling of leftover beef pot roast cooked with fresh sauteed onion, lots of cumin and oregano, minced garlic and jalepeno, all simmered until the beef shredded, potato and carrots broke down, and all tasted nicely 'Mexican'.

                                                                                                                                                                                                                                                                                                                                          Lightly fried some flour tortillas, dipped in the sauce, put a big spoonful of the filling in it, along with chopped green onions, Pepper-jack and sharp cheddar cheese. Rolled em' up, put on some more sauce and cheese and baked.

                                                                                                                                                                                                                                                                                                                                          Great plated up with some lime/chili refried beans, a quick cuke/tomato/orange/ sherry vinegar salad and sliced avocado and shredded lettuce. Hit the spot with some dark beer!

                                                                                                                                                                                                                                                                                                                                          Sorry, we got to talking, and I forgot to take pictures! Next enchiladas!

                                                                                                                                                                                                                                                                                                                                          1. Oh, and tonight, for Wednesday, I am making those super-crispy chicken thighs with smoked paprika/garlic seasoning, hot-fried broccoli with lemon and chili pepper, and a rice pilaf with shredded zuchinni, mushrooms, etc. (not sure what all yet). Roasted beet/ cuke/ goat cheese salad with Pom molasses s vinaigrette.

                                                                                                                                                                                                                                                                                                                                            Deep dish apple pie for dessert, which I hope I have an appetite for after watching the debate:)

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                              That broccoli sounds good, is it as simple as it sounds?

                                                                                                                                                                                                                                                                                                                                            2. Loin of (American) lamb is on the menu.
                                                                                                                                                                                                                                                                                                                                              These are the teeny-tiny chops that vaguely resemble a Portherhouse steak. They will be pan fried for a few minutes and finished in the oven. Fingerling potatoes and a medley of squash, onion, cherry tomatoes from the garden, garlic will be on the side. A California cab will wash things down.
                                                                                                                                                                                                                                                                                                                                              Yanks and Boston tonight. I'm climbing a wall of worry.

                                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                I love those little lamb porterhouse chops. I sometimes serve them with a fresh salad of grape tomatoes, feta and sliced mixed olives. marinating the chops in lots of garlic, lemon and rosemary. pan seared in cast iron then finished in the oven.

                                                                                                                                                                                                                                                                                                                                                1. re: MAH

                                                                                                                                                                                                                                                                                                                                                  Your approach sounds great. The trick with the little chops is to get a proper sear.

                                                                                                                                                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                                                                                                                                                    I had very good luck with a reverse sear. Start low until internal is around 90-100*F then finish on a hot grill or pan

                                                                                                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                      Have you ever tried this with lamb chops? Coat with dijon and then dip in curry powder before you saute them. You don't really taste the curry but they are really juicy.

                                                                                                                                                                                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                                                                                                                                                                                        No haven't tried it but certainly will. Sounds great

                                                                                                                                                                                                                                                                                                                                                2. So the lamb kofte have been approved, but not until tomorrow. Tonight will be a roast veggie and goat cheese lasagna with rosemary bread on the side. Tomorrow I'll make the kofte and serve with homemade tzaziki, pita bread (if they're not too stale to revive), sliced tomato and re-roasted leftover pot roast potatoes and carrots from the other night, probably with a dusting of cumin to liven them up.

                                                                                                                                                                                                                                                                                                                                                  1. Pioneer Woman's Lasagna. Oh yeah, I know not authentic. Yadda, Yadda, Yadda. My family loves it so it is worth all the time it takes. Salad. And the last part of the meal should redeem me.

                                                                                                                                                                                                                                                                                                                                                    I made my first loaf of no-knead bread. OMG. Amazing. That weird floppy dough turned into a super tasty loaf. My DD told me the only way it could have been better was to serve it warm. Another testament to its goodness - no one added butter or olive oil.

                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                    1. re: suburban_mom

                                                                                                                                                                                                                                                                                                                                                      Is that the one with cottage cheese? I like that version for a change- creamier than one would expect.
                                                                                                                                                                                                                                                                                                                                                      We did the no knead refrigerator bread last winter and it is amazing! Need to mix up a batch for the game on Sunday.

                                                                                                                                                                                                                                                                                                                                                    2. Pork belly, finally! Reheated the pork bellies and their braising liquid, then took them out and put them fat side up on a cookie sheet and rubbed a little brown sugar over them (I SHOULD have rubbed the pom syrup on them!). In the meantime, fired up the braising liquid, threw in kimchi and some brown sugar and let that cook down a bit. made jasmine rice, slivered up scallions, carrots & jalapenos, sliced cucumbers, and tore some cilantro sprigs. also quick sauteed white zucchini slices with a little sesame oil and soy sauce until they were browned. rice was topped with kimchi braise, all the fresh veg, and a squeeze of lime juice. a little more kimchi and brown sugar sauce over the bellies... PRETTY. DAMNED. GOOD. if i do say so.

                                                                                                                                                                                                                                                                                                                                                      and so far, no one sick... keep your fingers crossed....

                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                        That sounds like heaven. And I love how nicely you plate everything for a weekday dinner :)

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          mc, that all looks and sounds FABULOUS!

                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                            That looks delicious! I'm jealous...it's hard to find pork belly here and it's pig country!

                                                                                                                                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                              thanks, all! Luckily they're pretty easy to find here at the 99 Ranch markets. they were pretty tasty!

                                                                                                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                              Yeah it looks damn good. Glad it all worked out

                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                Nice word on the pork bellies MC! Glad they were delish and no one sicky! :)

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                  Nice work, woman!

                                                                                                                                                                                                                                                                                                                                                                  1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                                                                                                    grazie!

                                                                                                                                                                                                                                                                                                                                                                2. It's "cooking the books" night and tonight's starter comes from "Ottolenghi - the Cookbook". It's "aubergine wrapped ricotta gnocchi with sage butter". Which just about tells you all you need to know. Last night we made a gloop of pine nuts, ricotta, flour, Parmesan, egg yolk, parsley, basil, nutmeg.

                                                                                                                                                                                                                                                                                                                                                                  Tonight, thin slices of aubergine get a few minutes in the oven. The gloop gets made into big gnocchi (about three tablespoons worth) and get a simmer. They cool and are then wrapped in the aubergine strips and are then warmed through in the oven. Sage butter gets drizzled over.

                                                                                                                                                                                                                                                                                                                                                                  Following that, one of our veggie regulars - three tomato tart. Sheet of puff pastry, smeared with a tomato/chilli chutney; scattered with sundried and halved cherry tomatoes. About 20 minutes in the oven (good hot or cold - we prefer hot). With some salad leaves.

                                                                                                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                    That sounds delicious -- gnudi wrapped in aubergine. I'll have to look in Ottolenghi for that, and maybe make it when my husband is out of town next week. He is not a fan of aubergine.

                                                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                      By the by, the "cooking the books" exercise has been succeeding in both our aims. Firstly, we've cooked some new dishes every few days. And we've made space on the shelves . Just this week, we passed on six books before reaching the Ottolenghi. There was, frankly, nothing we wanted to cook from them or there may have just been the odd recipe that we would have cooked just to say that we'd cooked it, but without any enthusiasm. They've now found their way to the village "cancer care" charity shop.

                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                        Yes I see there is a new thread but have a question for you. Was telling my husband about your "cooking the books" exercise and he is quite taken with the idea. Is this a scheduled event or is it whimsical?

                                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                                          'Tis both.

                                                                                                                                                                                                                                                                                                                                                                          The idea came to us when we ran out of shelf space for cookbooks and decided that we needed a major cull. We've been doing it for several months now. Each "shopping cycle" (week or part of ) we decide to cook something from whatever is the next book along.

                                                                                                                                                                                                                                                                                                                                                                          The cull comes in two stages. Firstly,as the earlier post, that we just couldnt find anything we wanted to cook. Second, after we've cooked something, we didnt reckon it was very good or the recipe was flawed (for our taste). There are exceptions, Even if our pick of Nigel Slater hadnt worked, there is no way we're getting rid of that book. Or, as tonight, with the Ottolenghi recipe - it really is too much of a faff to ever want to repeat it, but we'll be keeping the book as there's other stuff.

                                                                                                                                                                                                                                                                                                                                                                          We're at the stage now, where we are about half way through. And we've made enough space that we dont have piles of books on the floor.

                                                                                                                                                                                                                                                                                                                                                                          The annoying thing is that it's been suggested I should adopt the same ruthless cull with my military history books. What a thing to suggest - I thought she loved me.

                                                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                            LOL at your last comment, Harters!

                                                                                                                                                                                                                                                                                                                                                                            And do you make little check marks in the Table of Contents of books you *do* keep so as not to repeat? And do you give the cookbook just one go-round with a recipe you've picked, and if you don't like what you cooked, you donate it? Or do you try several recipes before donation?

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                              The book gets one shot at being reprieved.

                                                                                                                                                                                                                                                                                                                                                                              The check mark idea reminds me of, years ago, when I regularly used the public lending library. There was another user who must have been around for years as virtually ever novel you'd pick up had a little mark in the corner of the same page. I always wanted to find out who they were.

                                                                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                Wow. One shot. Youse guys are tough!

                                                                                                                                                                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                                                                                                                                                                              Can't blame her for trying! Sign of a healthy marriage!

                                                                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                ahahahahah - indeed, how could she? how would you cull them... military moves you didn't like so much?

                                                                                                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                                                                                                  Funny Harters!

                                                                                                                                                                                                                                                                                                                                                                          2. Thought I would start a new WFD. You can find it here.

                                                                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/872107