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Nov 4, 2012 12:23 PM

What's for Dinner #171 [OLD]

There's been some amazing cooking going on this past week on the previous Apocalypse Chow edition of WFD....can we live up to the hype for this new thread? We'll see, but I have no doubt that the 'hounds will step up to the stove/grill/oven and deliver!

What's cookin'?

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  1. As for me, after a wonderful Saturday spent eating OUT for brunch and dinner, I'm dining in tonight. I took out a couple of BISO (bone-in/skin-on) Frankenchicken breasts to defrost, and when I got home from a few errands, I mixed up a lemony-herb marinade in a jar: 1/2 cup fruity Spanish olive oil (maybe more - didn't measure except by eyeballing it), 1-1/2 Tbsp. of lemon juice, 1 heaping tsp. of minced garlic, about a half Tbsp. of freshly minced rosemary and maybe 1 tsp. of dried thyme and a 1/2 tsp. of dried savory to make 1 Tbsp. of herbs. Added a tsp. of salt and 1/2 tsp. freshly ground pepper to the jar, shook it all up, and poured it over the two pieces of chicken (most of which will be added to a couple of salads for work this week). They'll be roasted on high heat until done and the skin is crispy.

    Sides will be basmati rice and sauteed sugar snap peas, sliced carrots, and mushrooms.

    1. There has been indeed some awesome cooking - with or without power!

      Glad our CH'ers on the right coast are recovering, at least to some degree....

      After reading through several old 'getting ready for T-day" threads this morning, I am all hankering for Thanksgiving food!

      I bought a nice natural roasting chicken yesterday, so heading into the kitchen after this post to brine that, and it will be roasted later with some onion and orange in the cavity, with my usual compound butter under the skin and all over. Today it will be sage and garlic, in honor of the season.

      I will make up some dressing on the side, with some stale Bin5 bread I can cube and toast, and think I will sautee up some mushrooms and sausage to put in there as well. More sage from the garden.

      A side of roasted cauliflower, and maybe some baked spinach gratineed with a light onion and cream sauce and parm just for fun. Sometimes I like an all-oven dinner:)

      I am going to friends for Thanksgving, so will likely only make a couple things to contribute, so must start getting my own cravings satisfied here. I am sure I will make a whole turkey soon enough.....

      1. Found a magazine recipe for a "clean" version of Coq au Vin (if such a thing is even possible) sounded good, so decided to try it today.....Looking pretty good so far!! Garlic sauteed green beans on the side....

        8 Replies
        1. re: jenscats5

          What is clean about it? As in less kitchen - mess?

          1. re: kubasd

            I was also curious about "clean" Coq au Vin.

              1. re: LindaWhit

                Their recipe didn't use any oil just cooking spray, but I used oil anyway and they left out the bacon. They meant "clean" as is more healthy, tho I do like the less mess idea! It actually turned out very well - it was very good!

                  1. re: LindaWhit

                    Haha Linda! In my own defense I ate all my bacon for breakfast with an omelette....

                    1. re: jenscats5

                      i was about to harrumph you too, but you saved yourself.

            1. Red wine braised lamb and roasted sweet potatoes. Also have some apple butternut squash soup on the burner but that is for tomorrow with a sundries tomato and goat cheese frittata.

              5 Replies
              1. re: melpy

                Those all sound great. Could you tell us more about your lamb?

                1. re: ChristinaMason

                  From Mark Bittman's kitchen express. Not really braised although the title leads you to believe it. Sear the chops in oil, remove and add flour to form roux of hot drippings in pan. Add half cup beef broth and 1/2 cup red wine and chopped garlic and rosemary. Reduce to thicken and add chops back to pan to finish cooking but still not well done.

                  Roasted the potatoes with salt, olive oil and maple syrup.

                  Made Yorkshire pudding using butter instead of meat drippings. We do it in an 8x8 pan not little ones like popovers.

                  1. re: melpy

                    mmmm love yorkshire pudding....

                    i love the idea of those potatoes! how sweet do you make them?

                    1. re: mariacarmen

                      Not very sweet. I cubed the potatoes and tossed with the olive oil and maple syrup and seasoned with the salt. For one potato it might have been a tbsp of each? Didn't measure but the potatoes were coated not dripping when I put them on the baking sheet.

                2. Spaghetti Bolognese is on the menu. I bought the chuck yesterday and we ground it today. Deb's been working on the sauce (Hazan recipe) and the house smells really good. There will be red wine.

                  Deb pulled a rib of beef from the freezer this morning and conjured a roast beef hash with poached eggs. I contributed the prosecco and stood KP. The rest of the beef will go towards a shepherd's pie to be enjoyed later in the week.

                  12 Replies
                  1. re: steve h.

                    Aww, you Americans.

                    Beef in shepherd's pie, eh? You guys crack me up every time I see that.

                    1. re: Harters

                      We remove the letter "u" from words like "flavor" and "humor" as well. We're weird like that. ;-) (Psst....steve - Cottage Pie.)

                        1. re: steve h.

                          <We're a young country, prone to error.>

                          Too funny. It will be delicious, whatever its nomenclature, I'm sure.

                            1. re: Harters

                              Yes, it should be know as Cottage Pie when it's made with beef, isn't that correct, Harters?

                            2. re: steve h.

                              Hey Steve...Is that the recipe with milk in it?

                              Lately, I've been making the "Anna Nanni" recipe. Quite a departure for me, but I like it.


                              1. re: twodales


                                I'll check out the Anna Nanni solution shortly.

                              2. re: steve h.

                                Rib of beef? Roast beef hash? Mmmmm. Glorious.

                                  1. re: steve h.

                                    By the way, steve & deb glad you guys are relatively ok in the aftermath.

                                    "Hang in there" to those that are struggling. I donated to Red Cross so hope it helps someone that needs it.