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What's for Dinner #171 [OLD]

LindaWhit Nov 4, 2012 12:23 PM

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. LindaWhit RE: LindaWhit Nov 4, 2012 12:31 PM

    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. gingershelley RE: LindaWhit Nov 4, 2012 12:48 PM

      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. jenscats5 RE: LindaWhit Nov 4, 2012 12:51 PM

        Found a magazine recipe for a "clean" version of Coq au Vin (if such a thing is even possible).....it 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
          kubasd RE: jenscats5 Nov 4, 2012 01:05 PM

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

          1. re: kubasd
            LindaWhit RE: kubasd Nov 4, 2012 01:10 PM

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

            1. re: LindaWhit
              steve h. RE: LindaWhit Nov 4, 2012 01:17 PM

              don't want to go there.

              1. re: LindaWhit
                jenscats5 RE: LindaWhit Nov 4, 2012 02:07 PM

                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: jenscats5
                  LindaWhit RE: jenscats5 Nov 4, 2012 03:07 PM

                  NO BACON??????? Harrumph.

                  1. re: LindaWhit
                    jenscats5 RE: LindaWhit Nov 4, 2012 03:35 PM

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

                    1. re: jenscats5
                      mariacarmen RE: jenscats5 Nov 4, 2012 08:12 PM

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

                      1. re: jenscats5
                        LindaWhit RE: jenscats5 Nov 5, 2012 08:10 AM

                        Well, that's OK then.

            2. melpy RE: LindaWhit Nov 4, 2012 01:20 PM

              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
                ChristinaMason RE: melpy Nov 4, 2012 03:31 PM

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

                1. re: ChristinaMason
                  melpy RE: ChristinaMason Nov 6, 2012 09:03 AM

                  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
                    mariacarmen RE: melpy Nov 6, 2012 10:16 AM

                    mmmm love yorkshire pudding....

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

                    1. re: mariacarmen
                      melpy RE: mariacarmen Nov 7, 2012 09:59 AM

                      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. re: melpy
                      ChristinaMason RE: melpy Nov 6, 2012 02:34 PM

                      yum, thanks!

                2. steve h. RE: LindaWhit Nov 4, 2012 01:37 PM

                  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.
                    h
                    Harters RE: steve h. Nov 4, 2012 03:21 PM

                    Aww, you Americans.

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

                    1. re: Harters
                      LindaWhit RE: Harters Nov 4, 2012 03:24 PM

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

                      1. re: Harters
                        steve h. RE: Harters Nov 4, 2012 03:27 PM

                        Hi John,
                        We're a young country, prone to error.
                        http://en.wikipedia.org/wiki/Cottage_pie

                        1. re: steve h.
                          ChristinaMason RE: steve h. Nov 4, 2012 03:32 PM

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

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

                          1. re: steve h.
                            h
                            Harters RE: steve h. Nov 4, 2012 03:34 PM

                            LOL.

                          2. re: Harters
                            mariacarmen RE: Harters Nov 4, 2012 08:14 PM

                            hee hee...

                            1. re: Harters
                              roxlet RE: Harters Nov 6, 2012 01:57 PM

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

                            2. re: steve h.
                              twodales RE: steve h. Nov 4, 2012 04:23 PM

                              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.

                              http://www.saveur.com/article/Recipes...

                              1. re: twodales
                                steve h. RE: twodales Nov 4, 2012 05:01 PM

                                Yes.

                                I'll check out the Anna Nanni solution shortly.

                              2. re: steve h.
                                twodales RE: steve h. Nov 4, 2012 04:24 PM

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

                                1. re: twodales
                                  steve h. RE: twodales Nov 4, 2012 05:02 PM

                                  Good stuff.

                                  1. re: steve h.
                                    twodales RE: steve h. Nov 4, 2012 07:01 PM

                                    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.

                              3. boyzoma RE: LindaWhit Nov 4, 2012 01:43 PM

                                Since last night was chicken stir fry with Jasmine rice, tonight is going to be good old fashioned meatloaf with country gravy, mashed potatoes with shredded 3 cheese blend and corn on the side. A romaine salad will be made with a creamy bacon dressing. Rolls are rising on the stove top at the moment and will be baked while the gravy is being made. Yum.

                                1 Reply
                                1. re: boyzoma
                                  kubasd RE: boyzoma Nov 4, 2012 06:06 PM

                                  the epitome of comfort food :)

                                2. mamachef RE: LindaWhit Nov 4, 2012 03:12 PM

                                  After a gift of more green tomatoes than I knew what to do with, I'm going ahead and making a pork chile verde, using the tomatoes as a stand-in for the tomatillos. Should be good, served up with some rice cooked in chicken stock with onions, diced carrots and a few frozen peas, and some doctored-up black beans, made w/ chorizo and chiles, and finished with a few drops sherry vinegar. W/ some chopped cilantro and raw onion and softened corn tortillas, dinner is served, and hopefully it'll be just dandy.

                                  1. linguafood RE: LindaWhit Nov 4, 2012 03:32 PM

                                    Hanger steak (marinated with soy sauce, red wine vinegar, worcestershire sauce, maggi, thyme, paprika, smoked paprika, garlic powder, cayenne pepper) will be hopping on the grill shortly.

                                    Sides are baked potatoes with scallion-crème fraîche-sour cream and butter lettuce & cucumber salad with creamy mustard-dill-dressing.

                                    Hongry now, so finished a little bit of leftover Thai duck for apps.

                                    1. ChristinaMason RE: LindaWhit Nov 4, 2012 03:34 PM

                                      My grand plans for a big German-style roast dinner have been pushed to the wayside because of late-afternoon snacking/meals, so tonight's contribution definitely won't be living up to the glories of the last thread.

                                      I made grilled cheddar on sourdough (bread from Pain Quotidien) with tomato soup from the can. Simples. Some avocados need using, so I suspect there may be some late-night bean quesadillas in our future tonight (a dangerous proposition, indeed!).

                                      Tomorrow I look forward to roasting the pork loin that's currently bathing in fresh herbs, spices, garlic, and olive oil.

                                      1. PHREDDY RE: LindaWhit Nov 4, 2012 04:19 PM

                                        Grilled baby lamb chops, mashed, green beans with almonds , roasted beets, .. Simply delish..

                                        1 Reply
                                        1. re: PHREDDY
                                          mariacarmen RE: PHREDDY Nov 4, 2012 08:17 PM

                                          sounds it.

                                        2. twodales RE: LindaWhit Nov 4, 2012 04:27 PM

                                          After a day of cleaning the garage and packing stuff up for AmVets tomorrow I pulled some marinated pork souvlaki out of the freezer, peppers, zucchini, red onion-all grilled and some rice. That's dinner tonight. Very un-Fall like...no complaints on this end.

                                          1. juliejulez RE: LindaWhit Nov 4, 2012 05:08 PM

                                            Butternut Squash Mac N Cheese... should be an interesting experiment... has greek yogurt in it instead of cream.... going to add bacon too :)

                                            1 Reply
                                            1. re: juliejulez
                                              Cherylptw RE: juliejulez Nov 7, 2012 04:01 PM

                                              That sounds delicious! How did it come out?

                                            2. h
                                              HappyHattiesburgr RE: LindaWhit Nov 4, 2012 05:35 PM

                                              Chicken fajitas at our house.

                                              1. weezieduzzit RE: LindaWhit Nov 4, 2012 05:39 PM

                                                A couple of beautiful rib eyes are getting ready to hit the grill, baby (tiny!) yukon gold potatoes were boiled and will be tossed with butter and sauteed garlic, some zucchini to round things out. Oh, and Apple Ginger hard cider. A nice way to end what was a gorgeous blue skied 90 something degree day (that I got to spend the majority of in my garden planting my new camillas which makes me very happy.)

                                                3 Replies
                                                1. re: weezieduzzit
                                                  gingershelley RE: weezieduzzit Nov 5, 2012 02:56 PM

                                                  Ooh - weezie, That sun and warmth and a day in the garden sounds glorious! Esp. topped off with ribyes!

                                                  The rain is coming in earning here in SEA, so the only garden time I get is dodging rain drops while raking leaves... sigh. I am sure a sunny day shall come along again...

                                                  1. re: gingershelley
                                                    weezieduzzit RE: gingershelley Nov 5, 2012 03:35 PM

                                                    While they are really very few days in the year where we wouldn't be able to cook outside the really perfect ones are fewer now that its November. Friday is supposed to have a high temperature 30 degrees lower than today!

                                                    I have chicken marinating in the frige for another round on the grill tomorrow night. :)

                                                    1. re: weezieduzzit
                                                      gingershelley RE: weezieduzzit Nov 6, 2012 12:13 PM

                                                      That is some wide temp. fluctuations you have over there!

                                                      really, I can grill nearly year round too, as outdoor grill is gas and is covered... just getting used to cold and rain and wearing a coat while I grill is what is going on now! :)

                                                2. JungMann RE: LindaWhit Nov 4, 2012 05:47 PM

                                                  A poster on another thread gave me a hankering for Indo-Pak tonight so I took a stab at kasoori methi chicken. It's not a dish I can recall having eaten before, in fact I don't even know why I had kasoori methi in the cupboard, but seeing as how I already had all the ingredients, why not give it a whirl. Most of the recipes I found online used the typical trio of spices I associate with the type of hurried Desi dinner one puts together on a weeknight, but this is Sunday, so I lived large with cinnamon sticks, cardamom and whole cumin. Tasting midway through, I was unconvinced, but once I added the kasoori methi, wow. Just wow. I may have a new favorite herb for chicken.

                                                  For a side, braised red mustard with tofu. Something just healthy enough to make up for dessert, which will likely be consumed in beer form while sitting on the couch for a 2-hour marathon of Showtime's Sunday dramas.

                                                  4 Replies
                                                  1. re: JungMann
                                                    mariacarmen RE: JungMann Nov 4, 2012 08:21 PM

                                                    dang it!!! on reading this, i just realized i forgot to add the cinnamon sticks to the spice blend for the vindaloo tonight (below)! on commenting loudly upon this to the BF, he said "i didn't want to say anything, but that's ALL I could think about while we were eating - 'WHERE is the cinnamon?" hah! such a comedian.

                                                    i need to google Kasoori Methi now, since i now have newly restocked spices.

                                                    ETA - oh, it's fenugreek leaves! i have fenugreek seeds, which I used in the Vindaloo. I bit into one of the seeds before i toasted them, and honestly found no taste at all. i'm sure they added their essence once toasted and ground. I may have to look for the leaves, however.

                                                    1. re: mariacarmen
                                                      JungMann RE: mariacarmen Nov 5, 2012 07:20 AM

                                                      Kasoori methi is specifically dried fenugreek leaves. Fresh methi leaves are slightly more bitter and soapy tasting than kasoori methi and used as a vegetable. I add it to spinach to give oomph to palak dishes.

                                                      Fenugreek seeds, on the other hand, are a totally different animal. They have a complex flavor that combines the the bitterness of celery and turmeric with a sweet maple flavor that is activated when you heat the spice. When you serve it raw, as in the Yemeni dip known as hilbeh, you get more of the bitter backbone, but fry it in oil and you have an incomparable flavor and aroma.

                                                      1. re: mariacarmen
                                                        gingershelley RE: mariacarmen Nov 5, 2012 02:58 PM

                                                        I immediately googled it, MC - well, I actually Binged it; Fenugreek!

                                                      2. re: JungMann
                                                        weezieduzzit RE: JungMann Nov 4, 2012 08:37 PM

                                                        I love fenugreek! So much so that i'm growing my own this season.

                                                      3. mariacarmen RE: LindaWhit Nov 4, 2012 08:09 PM

                                                        oops, reposting from the last thread:

                                                        roast leg of lamb vindaloo - as posted by JungMann, here: http://chowhound.chow.com/topics/8705...

                                                        I made the Jaffrey recipe as a paste, as suggested by JM. i toasted my whole spices, as the J-mann did, and OH! the smells! intoxicating. that and the ginger and garlic. I coated a 4 lb. boneless leg of lamb with the paste, inside and out, reshaped it, and then roasted it, starting at 375 degrees for a 1/2 hour and maybe another 1/2 hour at 350 until the internal temp was 130 degrees. i let it sit for 5 minutes.

                                                        I followed the recipe pretty closely re the spicing, except i didn't have black mustard seeds, and i added more garlic. i loved the flavors, so much depth, and a decent heat - although it could have been hotter - but i tried! I added half a minced fresh serrano pepper in - i would add more next time. the BF THINKS he likes food as hot as i do, but i backed off because i don't think he does.

                                                        I also made the Mint Coriander dip below Jaffrey's recipe (sans the bell pepper, as i didn't have any), which is Julie Sahni's, and used it over cutesy little cuke boats. Jasmine rice sopped up all the flavors. The lamb was tender and juicy and pearly reddish-pink. The pics make it look a little more done than it actually was.

                                                        The BF proclaimed it "tasty" and "not too lamby" - which i attribute to the potent flavors of the vindaloo. I was interested to learn that Vindaloo originated from a Portuguese dish - "Carne de Vinha d' Alhos," - http://en.wikipedia.org/wiki/Vindaloo

                                                        we have a LOT of lamb left over, luckily for me! mission accomplished!

                                                         
                                                         
                                                         
                                                        5 Replies
                                                        1. re: mariacarmen
                                                          JungMann RE: mariacarmen Nov 5, 2012 07:33 AM

                                                          Glad you enjoyed MC! I actually prefer the paste without the underripe flavor of green peppers. If you decide you want more heat, I would reach for chili powder or something that packs a whallop, like red Thai chilies or ghost peppers.

                                                          1. re: JungMann
                                                            mariacarmen RE: JungMann Nov 5, 2012 10:00 AM

                                                            so good. yes, i thought we had some lingering ghost peppers in a jar of vinegar, but i didn't see them yesterday.

                                                            tonight we have lamb tacos vindaloo!

                                                            1. re: mariacarmen
                                                              JungMann RE: mariacarmen Nov 5, 2012 10:30 AM

                                                              That is my kind of fusion!

                                                              1. re: mariacarmen
                                                                ChristinaMason RE: mariacarmen Nov 5, 2012 06:24 PM

                                                                lamb tacos vindaloo! genius.

                                                                I hope there was raita.

                                                            2. re: mariacarmen
                                                              gingershelley RE: mariacarmen Nov 5, 2012 02:59 PM

                                                              Wow! I am going to have to give this a whirl - looks SO tasty - love you cutey-patootey cuke boats!

                                                            3. Rubee RE: LindaWhit Nov 4, 2012 08:25 PM

                                                              E's son is over to watch football so dinner was easy - nachos. I shredded a blend of MJ and sharp cheddar, seasoned with ground ancho chile and sliced jalapenos, and served with salsa and sour cream. Too lazy to make guacamole.

                                                               
                                                              1 Reply
                                                              1. re: Rubee
                                                                d
                                                                Dirtywextraolives RE: Rubee Nov 6, 2012 07:08 PM

                                                                Love nachos for dinner,

                                                              2. r
                                                                RedTop RE: LindaWhit Nov 5, 2012 04:47 AM

                                                                Very simple soup last night for dinner: Duk Mandu Guk.

                                                                Held out the pork dumplings and hard fried egg until I could separate a portion for our daughter, the vegan. Terrific soup.

                                                                1. h
                                                                  Harters RE: LindaWhit Nov 5, 2012 05:12 AM

                                                                  A freezer raid turns up some assorted bags of brown gloop. Two of them involve sausages - one with beans, one not. They'll be mixed together. And there's a bag of parsnip croquettes.

                                                                  2 Replies
                                                                  1. re: Harters
                                                                    PHREDDY RE: Harters Nov 5, 2012 11:05 AM

                                                                    John, when I put containers of left overs on the freezer they always become "brown glop" even chicken soup. Why?

                                                                    1. re: PHREDDY
                                                                      h
                                                                      Harters RE: PHREDDY Nov 6, 2012 04:26 AM

                                                                      'Tis one of life's unfathomable mysteries, Phreddy.

                                                                  2. b
                                                                    boltsfan RE: LindaWhit Nov 5, 2012 11:46 AM

                                                                    Chicken roulade - stuffed with prosciutto, fontina and basil.

                                                                    Mushroom "gravy" (creminis, red wine vinegar, white wine)

                                                                    Wilted spinach w\ garlic

                                                                    1 Reply
                                                                    1. re: boltsfan
                                                                      g
                                                                      gembellina RE: boltsfan Nov 5, 2012 03:37 PM

                                                                      THAT SOUNDS AWESOME. I would never think to make a mushroom sauce with my stuffed chicken but I think I might give it a whirl.

                                                                      god I'm hungry!

                                                                    2. linguafood RE: LindaWhit Nov 5, 2012 02:41 PM

                                                                      Tilapia filets (b/c I didn't feel like losing an arm and a leg for wild halibut -- hey, only $25.99/lb!) will get a quick sear with an equally quick white wine & mustard finishing sauce.

                                                                      Sides are sautéed leaf spinach with garlic & a touch of cream, and my man's nemesis: German cucumber salad :-)

                                                                      But I don't care. I love it.

                                                                      4 Replies
                                                                      1. re: linguafood
                                                                        prima RE: linguafood Nov 5, 2012 02:44 PM

                                                                        Is your cucumber salad the yogurt kind, the sour cream kind, or the vinegar with no dairy kind, linguafood?

                                                                        1. re: prima
                                                                          linguafood RE: prima Nov 5, 2012 03:14 PM

                                                                          He. (Almost) ALL of the above :-)

                                                                          I like to mix some Greek yogurt with just a bit of crème fraîche or sour cream, lots of dried dill, a dash of white wine vinegar and a good amount of salt. It's a fairly thick dressing at first, but once you slice the cukes in there and let it sit for 20-30 minutes, it's perfect.

                                                                          I've also done just vinegar & oil which I like, too.

                                                                          Another route is to salt & drain the cukes first, but I find that isn't necessary with the first "recipe".

                                                                          1. re: linguafood
                                                                            prima RE: linguafood Nov 5, 2012 05:16 PM

                                                                            Sounds like we think alike, although haven't been in the habit of using yogurt. Will try the yogurt variation this week. My quick cuke salad is sour cream, white wine vinegar or white balsamic, fresh chopped dill (I usually keep fresh dill on hand). My super quick version is sour cream, white wine vinegar and several shakes of Penzey's Parisian Bonnes Herbes blend (chives, dill, French basil, French tarragon, chervil and white pepper.)Sometimes I salt and and squeeze the cukes, other times I don't.

                                                                            1. re: prima
                                                                              linguafood RE: prima Nov 5, 2012 05:20 PM

                                                                              Yes, it's nice that there are several methods to get what we like.

                                                                              If only the rest of life were like cucumber salad :-D

                                                                      2. Berheenia RE: LindaWhit Nov 5, 2012 02:58 PM

                                                                        Saturday was our favorite Italian sausage, cabbage and potato stew. Terrific meal. Last night I made Martha Stewrat 's chicken mushroom marsala and wasn't as good as I remembered. Tonight trying something new I saw on Symons supper - sort of a COTTAGE PIE (ahem) with greek seasoned cooked ground beef topped with a potato cauliflower parmesan mash and browned in the oven. Might go with peas or maybe zuke for the veg. On this show he also showed how to resurrect a neglected black skillet using several changes of coarse kosher salt to scrub it the rust etc. and baking it well oiled and upside down in the oven over a sheet pan in case there was any oil dripping left. I think Linda has a hand me down she wants to start using. This method made sense to me. I don't like an oily pan hanging around.

                                                                        7 Replies
                                                                        1. re: Berheenia
                                                                          LindaWhit RE: Berheenia Nov 5, 2012 04:03 PM

                                                                          Yeah, it's on my Honey Do List, Berheenia. Just need to DO it. :-D

                                                                          1. re: Berheenia
                                                                            jenscats5 RE: Berheenia Nov 6, 2012 04:53 AM

                                                                            I just watched that episode this morning! Post up how it turns out, as it looked very good!

                                                                            1. re: jenscats5
                                                                              Berheenia RE: jenscats5 Nov 6, 2012 06:46 AM

                                                                              The carmelized ground beef part was fun to make but not very interesting- we used cumin instead of cinnamon and skipped the pine nuts and orange rind (didn't have either) and one onion instead of 2. The potato cauliflower part rocked and I followed this part of the recipe exactly as written and baked the whole thing at 450 for 15 minutes and it browned up beautifully, was light and delicious. I will make it again but I'd like a pork beef tomato based meat component better.. I think this topping would work on a sturdy fish like cod or halibut too.

                                                                              1. re: Berheenia
                                                                                jenscats5 RE: Berheenia Nov 6, 2012 09:31 AM

                                                                                Thanks for the review! I'm looking forward to trying the dish myself.....

                                                                                1. re: jenscats5
                                                                                  gingershelley RE: jenscats5 Nov 6, 2012 12:18 PM

                                                                                  I might have to try that topping part at least - is the recipe online?

                                                                                  1. re: gingershelley
                                                                                    Berheenia RE: gingershelley Nov 6, 2012 12:58 PM

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

                                                                                    1. re: Berheenia
                                                                                      gingershelley RE: Berheenia Nov 7, 2012 02:18 PM

                                                                                      Thank you!

                                                                          2. gingershelley RE: LindaWhit Nov 5, 2012 03:11 PM

                                                                            Well, last nights roast chicken was indeed delish; but instead of 'dressing' I made garlic croutons that I put under the chicken while it roasted on a rack, plus nice baby FM carrots, big mushrooms, and a few shallots. While the chicky rested, I wilted some kale on the stove top, and stirred that into all the goodies in the pan drippings for a garlicky, veggy, croutony side. Yum.

                                                                            Tonight is leftovers of that. Simples.:)

                                                                            3 Replies
                                                                            1. re: gingershelley
                                                                              linguafood RE: gingershelley Nov 5, 2012 03:19 PM

                                                                              Simply delish if you ask me. I wish roast chicken liked me more.... >sigh<

                                                                              1. re: linguafood
                                                                                gingershelley RE: linguafood Nov 6, 2012 12:18 PM

                                                                                I am sorry Lingua a roasty-toasty bird pecks back.... :(

                                                                              2. re: gingershelley
                                                                                d
                                                                                Dirtywextraolives RE: gingershelley Nov 6, 2012 07:14 PM

                                                                                Yum, on the garlic croustades. Also love the kale idea, thinking I'll make this over the long weekend.

                                                                              3. juliejulez RE: LindaWhit Nov 5, 2012 04:13 PM

                                                                                "Chicken Parmesan" Meatballs.... ground chicken stuffed with cheese basically. Recipe says to fry them but I will just bake them. I'll lose the crispiness but frying them adds too many calories :( Serving w/ spaghetti and red sauce. No veggie, I sort of forgot to plan that.

                                                                                1. mariacarmen RE: LindaWhit Nov 5, 2012 05:02 PM

                                                                                  dammit. i really really really really want my lamb tacos. But the BF called and a friend is in town and he wants me to go to dinner with them. The BF NEVER asks this. It almost never comes up, himself being of the hermit variety. I know he wouldn't mind if i DIDN'T go, but ....

                                                                                  NB: actually, he didn't ASK me to come, he said "you are more than welcome to come"...

                                                                                  i guess the lamb will be just that more delicious tomorrow, right?

                                                                                  5 Replies
                                                                                  1. re: mariacarmen
                                                                                    tiffeecanoe RE: mariacarmen Nov 5, 2012 06:33 PM

                                                                                    Enjoy your meal out and I'm SURE the lamb WILL be just that more delicious tomorrow! Looking forward to hearing about them!

                                                                                    1. re: tiffeecanoe
                                                                                      mariacarmen RE: tiffeecanoe Nov 5, 2012 09:22 PM

                                                                                      thanks - i went... TO A VEGAN RESTAURANT. the friend has many dietary issues/restrictions, so we went to a vegan place around the corner from my house. all i could think of, as i ate my soy protein soft tacos, was my lovely leg of lamb, quivering in the cold, dark fridge....

                                                                                      actually, it wasn't half bad, it was cheap, and the BF's friend is rather brilliant and nice. and i had a glass of wine. lamb tomorrow night.

                                                                                      1. re: mariacarmen
                                                                                        Berheenia RE: mariacarmen Nov 6, 2012 03:48 AM

                                                                                        Thankfully vegans drink- I always say that to my vegan friends! They are pretty good in the dessert department too.

                                                                                        1. re: mariacarmen
                                                                                          gingershelley RE: mariacarmen Nov 6, 2012 12:19 PM

                                                                                          Good sport, MC - I would have a hard time eating vegan with lamb in my fridge around the corner! What a fine GF you were. And, at least there was wine!

                                                                                          1. re: gingershelley
                                                                                            linguafood RE: gingershelley Nov 6, 2012 02:17 PM

                                                                                            Strangely enough, ducks and geese are rather friendly to me. Just those darn chickens...

                                                                                    2. tiffeecanoe RE: LindaWhit Nov 5, 2012 06:31 PM

                                                                                      Little fillets w/ an onion and blue cheese sauce, parsnip and potato mash and some lightly sauteed zucchini. Glad the mash is very lightly butter and creamed with this lovely and rich sauce!

                                                                                      2 Replies
                                                                                      1. re: tiffeecanoe
                                                                                        mariacarmen RE: tiffeecanoe Nov 5, 2012 09:23 PM

                                                                                        yum that sounds so good! fillets of what?

                                                                                        1. re: mariacarmen
                                                                                          tiffeecanoe RE: mariacarmen Nov 6, 2012 04:14 AM

                                                                                          just little 4 oz beef tenderloins! I planned to make this sauce with a ribeye, but thought - why not? I knew the fillets weren't going to be top quality, though, they did end up impressing me.

                                                                                      2. ChristinaMason RE: LindaWhit Nov 5, 2012 06:34 PM

                                                                                        German(ish) night!

                                                                                        The sides: Cuke salad (pretty identical to lingua's, with good FM cukes), local sauerkraut prepared according to a Viennese recipe (sautee onions in butter, whisk in some flour, then beef broth, add juniper berries, bay leaves, a pinch of sugar, and kraut--mine had caraway seed--and simmer until mellow). Some quartered red-skin potatoes, onion, shallot, and Stayman apples tossed with olive oil, seasoned salt, paprika, bay leaf, shallot salt, mustard, and s&p and roasted under the meat.

                                                                                        The meat: pork loin marinated overnight in a "pesto" of olive oil blended together w/ fresh sage, caraway seed, rosemary, oregano, fresh garlic, tarragon, crushed juniper berry, bay leaf, Montreal Steak Seasoning, and ground coriander. Roasted hot and furious then low and slow.

                                                                                        Not too much work involved, and the DH made happy rumblings. Win!

                                                                                        4 Replies
                                                                                        1. re: ChristinaMason
                                                                                          linguafood RE: ChristinaMason Nov 5, 2012 07:02 PM

                                                                                          Klingt wunderbar, Fraulein '-)

                                                                                          Flour in sauerkraut, huh? Interesting.

                                                                                          1. re: linguafood
                                                                                            ChristinaMason RE: linguafood Nov 5, 2012 07:09 PM

                                                                                            Yeah, weird, right? But reaaaaaaaallly good! Best I've made.

                                                                                          2. re: ChristinaMason
                                                                                            JungMann RE: ChristinaMason Nov 6, 2012 06:43 AM

                                                                                            The sauerkraut sounds decadent. I take it you end up with a slightly velvety sauce after cooking?

                                                                                            1. re: JungMann
                                                                                              d
                                                                                              Dirtywextraolives RE: JungMann Nov 6, 2012 07:15 PM

                                                                                              Agreed. Wonder if you can caramelize it....

                                                                                          3. weezieduzzit RE: LindaWhit Nov 5, 2012 08:19 PM

                                                                                            Mezze is WFD tonight. Fried halloumi, labneh from home made kefir, red pepper hummus, olive oil and za'atar, grilled eggplant and sweet potatoes, olives, pita and whatever else I find between the now and the time the man gets home (which I hope is soon... I'm hungry!)

                                                                                            A take away box of Indian sweets will be dessert (I got a little carried away at the Indian market this weekend...and the middle eastern market, and the mexican market... my frige is going to burst at the seams!) I have no idea what they are called or what is in them, the woman who works there is not particularly helpful in that respect. I ask and she says "It tastes good" about everything so I try a few more each time- the beautiful display of treats at the market is more than I can resist!

                                                                                            2 Replies
                                                                                            1. re: weezieduzzit
                                                                                              g
                                                                                              gembellina RE: weezieduzzit Nov 6, 2012 10:20 AM

                                                                                              Inspired, I have just bought some cheesecloth to strain my kefir. I'm going to like it, dammit! Actually it smells a lot more palatable now that it's been refrigerated. Will make halloumi, aubergine, and maybe some lamb rubbed with spices and grilled.

                                                                                              1. re: weezieduzzit
                                                                                                gingershelley RE: weezieduzzit Nov 6, 2012 12:21 PM

                                                                                                that market (well, the Indian one in particular with the sweets....) sounds like lots of fun!

                                                                                                And that mezze meal is just what I am craving.

                                                                                              2. jenscats5 RE: LindaWhit Nov 6, 2012 04:55 AM

                                                                                                Last night was a shrimp stir fry with a coconut-red curry sauce.

                                                                                                1. Berheenia RE: LindaWhit Nov 6, 2012 06:53 AM

                                                                                                  On election day there be leftovers and red wine. Too antsy to cook - we have a big senate race that should be decided this evening.

                                                                                                  1 Reply
                                                                                                  1. re: Berheenia
                                                                                                    blue room RE: Berheenia Nov 6, 2012 09:03 AM

                                                                                                    I'm too antsy to *not* cook, but I know what you mean!
                                                                                                    I'm making ravioli from scratch, ricotta from scratch, and a couple savory pancake experiments for the Dish of the Month thread. Good luck to your candidate -- I think :)

                                                                                                  2. GretchenS RE: LindaWhit Nov 6, 2012 07:25 AM

                                                                                                    Got my voting out of the way early -- long lines but at least we had lights and power. Still thinking of those of you in the dark in NY and NJ. Tonight's dinner will be comfort food: smoked bratwurst with caramelized onions, sour cream mashed potatoes (or I might use some of the truly decadent thick Greek yogurt I picked up at the Greek market this weekend), and either broccoli or baby peas. Then I think a serious adult beverage and early to bed to find out results in the morning. Don't think the BP can take watching results come in over hours. Happy voting one and all!!!

                                                                                                    1. Rubee RE: LindaWhit Nov 6, 2012 08:32 AM

                                                                                                      Friday was roast chicken with cognac-peppercorn sauce and sauteed spinach. Saturday grilled ribeyes with pasta and herb cream sauce.

                                                                                                      Lunch yesterday was Bananas Fosters stuffed French toast which I didn't get to over the weekend, and dinner last night was a combination of leftovers as a salad - roast chicken, baby spinach, rice, scallions, and radishes with buttermilk-herb dressing and Aleppo.

                                                                                                      Like Gretchen S, on the agenda for Election Night is bratwurst and mashed potatoes and, yes, adult beverages.

                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                      16 Replies
                                                                                                      1. re: Rubee
                                                                                                        linguafood RE: Rubee Nov 6, 2012 08:54 AM

                                                                                                        Holy erection day, that looks fab! I'd like to eat at your place for a week.

                                                                                                        1. re: linguafood
                                                                                                          LindaWhit RE: linguafood Nov 6, 2012 09:05 AM

                                                                                                          LOL! Ahh, for all of us single gals out there, if only this were true, lingua! ;-)

                                                                                                          And Rubee, the chicken and ribeye dinners look heavenly!

                                                                                                          1. re: LindaWhit
                                                                                                            mariacarmen RE: LindaWhit Nov 6, 2012 10:20 AM

                                                                                                            what, us non-singles don't like Erection Day??

                                                                                                            i did my part this morning! voted, that is....

                                                                                                            Rubee, that steak is to DIE for. what were the herbs in the cream sauce?
                                                                                                            and the french toast? heavenly.

                                                                                                            1. re: mariacarmen
                                                                                                              LindaWhit RE: mariacarmen Nov 6, 2012 10:38 AM

                                                                                                              Well, no - I didn't say you *didn't* like Erection Day. You just get to celebrate it more frequently than us singletons.

                                                                                                              1. re: LindaWhit
                                                                                                                mariacarmen RE: LindaWhit Nov 6, 2012 10:45 AM

                                                                                                                heheheh...

                                                                                                                1. re: mariacarmen
                                                                                                                  LindaWhit RE: mariacarmen Nov 6, 2012 11:44 AM

                                                                                                                  It's the holiday that keeps on giving. (OK, I'll stop now!)

                                                                                                                  1. re: LindaWhit
                                                                                                                    mariacarmen RE: LindaWhit Nov 6, 2012 01:05 PM

                                                                                                                    hee heee heeeee

                                                                                                                    1. re: LindaWhit
                                                                                                                      linguafood RE: LindaWhit Nov 6, 2012 02:18 PM

                                                                                                                      And coming.

                                                                                                                      1. re: linguafood
                                                                                                                        LindaWhit RE: linguafood Nov 6, 2012 04:14 PM

                                                                                                                        :::Ba-dum-bump:::

                                                                                                                2. re: mariacarmen
                                                                                                                  gingershelley RE: mariacarmen Nov 6, 2012 12:25 PM

                                                                                                                  I am voting after Iget off of here, and I must say - I am a woman, but if I was a man - this LONG election season would do anything BUT give me an 'erection day' - except perhaps knowing it's almost over?

                                                                                                                  Anyhoo - tonight is Bockwurst from Han's German Deli in lovely Burien, and some saurkraut from same, mashed potatoes/cauliflower mix, and lot's o' mustard and beer! Joining Gretchen and Rubee on their menu - it sounds SO good!

                                                                                                                  And, I am using the computer at the library today while mine get's fixed - and Han's is just around the corner. I can't resist!

                                                                                                              2. re: linguafood
                                                                                                                gingershelley RE: linguafood Nov 6, 2012 12:22 PM

                                                                                                                "like" hehehe... she said 'erection day'.... hehee

                                                                                                              3. re: Rubee
                                                                                                                blue room RE: Rubee Nov 6, 2012 09:08 AM

                                                                                                                That third picture is more than I'll ever deserve! Bananas Foster stuffed French toast--think of it!

                                                                                                                1. re: Rubee
                                                                                                                  Rubee RE: Rubee Nov 6, 2012 12:54 PM

                                                                                                                  Ha! These responses are too funny ;)

                                                                                                                  Linda - the cream sauce was seasoned with shallots, Penzey's Fox Point blend, and fresh thyme, chives, and marjoram.

                                                                                                                  Just decided on the evening's cocktail: El Presidente
                                                                                                                  http://cold-glass.com/2011/08/02/a-re...

                                                                                                                  1. re: Rubee
                                                                                                                    d
                                                                                                                    Dirtywextraolives RE: Rubee Nov 6, 2012 07:17 PM

                                                                                                                    Sounds delish! Everything!

                                                                                                                    1. re: Dirtywextraolives
                                                                                                                      Rubee RE: Dirtywextraolives Nov 6, 2012 07:43 PM

                                                                                                                      Thanks :)

                                                                                                                      (and here's the "El Presidente" while watching the returns: Oronoco rum, Dolin vermouth, Grande Imperial orange liqueur, homemade grenadine and a dash of AZ Bitters Lab's - Chowhound BillB656 - Mesa Orange Bitters).

                                                                                                                       
                                                                                                                      1. re: Rubee
                                                                                                                        steve h. RE: Rubee Nov 7, 2012 03:08 PM

                                                                                                                        very impressive.

                                                                                                                  2. h
                                                                                                                    Harters RE: LindaWhit Nov 6, 2012 08:55 AM

                                                                                                                    We got the train into the city, intending to do some shopping in Chinatown. Which inevitably means having lunch at one of our favoured Sichuan restaurants. Which meant we don't want much for dinner. So, wandering back to the station, we popped into the central market (which has a couple of the best fishmongers in the metro area). And spotted 1 kilo bags of big juicy mussels. And, I thought, I know exactly what to do with them.

                                                                                                                    There's a thread running on the UK/Ireland baord, inviting folk to post their best restaurant dish of the month. And someone mentioned they had had mussels with nduja. I asked them how it was done and they said to cook a classic moules marinieres. But substitute fennel for the celery. And stir in nduja. So, as I've got fennel and a little nduja left from other dishes, that's exactly what I'm going to do. We bought a baguette to go with. And some Red Leicester cheese - just in case we're still peckish.

                                                                                                                    With all this talk of food, don't forget to vote. We foreigners need you to make the right choice for us as well as for you.

                                                                                                                    14 Replies
                                                                                                                    1. re: Harters
                                                                                                                      linguafood RE: Harters Nov 6, 2012 09:01 AM

                                                                                                                      Whoa -- mussels with nduja! What an interesting combo! I had nduja for the first time on a recent trip to Milwaukee. I'd never heard of it before, though it's fairly similar to the German teawurst (which isn't spicy, but rather smoky... and I love it!). I would've never thought of adding spreadable sausage to mussels. Do let us know how it comes out!

                                                                                                                      1. re: linguafood
                                                                                                                        prima RE: linguafood Nov 6, 2012 01:47 PM

                                                                                                                        grilled octopus & nduja is delicious, too.
                                                                                                                        And nduja & arugula pizza.

                                                                                                                      2. re: Harters
                                                                                                                        mariacarmen RE: Harters Nov 6, 2012 10:22 AM

                                                                                                                        thanks for the reminder, Mr. H, that we here are not at all alone in the world!

                                                                                                                        I'm dying to hear how your moules come out - nduja is a recently discovered fave, but i've not seen it anywhere for sale, just at a local restaurant.

                                                                                                                        1. re: mariacarmen
                                                                                                                          h
                                                                                                                          Harters RE: mariacarmen Nov 6, 2012 10:30 AM

                                                                                                                          It's weird. The little jar came as part of a foody present to me, from herself, last Christmas. And it's sat in the cupboard all that time. It's only in the last few weeks that we heard about nduja - thought it sounded like the description on the jar; went to check and found it was, indeed, nduja. Now you can't turn round without bumping into the bloody stuff in restaurants, magazines, everywhere.

                                                                                                                          1. re: Harters
                                                                                                                            mariacarmen RE: Harters Nov 6, 2012 10:45 AM

                                                                                                                            i'll need to look around - you're right, it's probably under my nose right in this city.

                                                                                                                            ETA: first google search turned it up, a few blocks from where i work! duh.

                                                                                                                            1. re: mariacarmen
                                                                                                                              rabaja RE: mariacarmen Nov 6, 2012 11:28 AM

                                                                                                                              MC, Boccalone makes it. Ive gotten it a handful of times, it is quite tasty too.
                                                                                                                              http://www.boccalone.com/products/Ndu...

                                                                                                                              Sounds good with mussels!

                                                                                                                              1. re: rabaja
                                                                                                                                mariacarmen RE: rabaja Nov 6, 2012 01:07 PM

                                                                                                                                yep, that's exactly what i was referring to - in the Ferry Bldg., which i work so close to!

                                                                                                                                1. re: mariacarmen
                                                                                                                                  LindaWhit RE: mariacarmen Nov 6, 2012 01:07 PM

                                                                                                                                  If I ever get back out to SFO, I'm *so* going eating and shopping with you. :-)

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    mariacarmen RE: LindaWhit Nov 6, 2012 01:13 PM

                                                                                                                                    um, YEAH!!

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      gingershelley RE: mariacarmen Nov 7, 2012 02:21 PM

                                                                                                                                      I am planning on coming down to visit 2 BF's in the area in January - and you are SO spending a day with me MC! :) Our sassy skirts (with elastic waists) shall take us to all your favorite ethnic eating spots, and Nduja to go home on the plane with me!

                                                                                                                        2. re: Harters
                                                                                                                          gingershelley RE: Harters Nov 6, 2012 12:27 PM

                                                                                                                          That sounds FANTASTIC Harters! What a great idea..... stealing! Now I just have to find some nduja here in SEA.....

                                                                                                                          1. re: gingershelley
                                                                                                                            h
                                                                                                                            Harters RE: gingershelley Nov 6, 2012 12:36 PM

                                                                                                                            Oh, trust me on this one. Nduja works.

                                                                                                                            We put just a dessert spoonful in and it gave a lovely background heat. Nothing really meaty as it just dissolved into the broth. I imagine if you can't get nduja then a little of whatever chilli sauce you have would work. I'm pretty sure I've had mussels with chorizo in Spain which works the same way.

                                                                                                                            1. re: Harters
                                                                                                                              mariacarmen RE: Harters Nov 6, 2012 01:07 PM

                                                                                                                              chorizo and mussels are a classic pairing. i'll be trying this soon.

                                                                                                                          2. re: Harters
                                                                                                                            d
                                                                                                                            Dirtywextraolives RE: Harters Nov 6, 2012 07:18 PM

                                                                                                                            Sounds decadent but so simple.

                                                                                                                          3. Bacardi1 RE: LindaWhit Nov 6, 2012 09:28 AM

                                                                                                                            Last night's repast was a sub-par turkey meatloaf (the leftovers of which the dogs will be enjoying as part of their dinner this evening), along with mashed potatoes & a green salad.

                                                                                                                            1. tiffeecanoe RE: LindaWhit Nov 6, 2012 12:17 PM

                                                                                                                              Roasted Red Pepper & Tomato soup w/ grilled sour dough bread and salad. Something nice and easy for tonight.

                                                                                                                              1. mamachef RE: LindaWhit Nov 6, 2012 12:38 PM

                                                                                                                                Ribeye steaks w/ pan sauce: brandy, beef stock and some mushrooms that have to go into dinner or forever hold their peace. That, and crash hot potatoes with a romaine, blue cheese and apple salad tossed with toasted walnuts and a walnut oil vinaigrette, and pie for dessert because no matter who wins, this madness is almost over. At least, the pre-election madness; I'm sure the rest of it will continue about something on some level.
                                                                                                                                Have a good safe week, yall.

                                                                                                                                1 Reply
                                                                                                                                1. re: mamachef
                                                                                                                                  mariacarmen RE: mamachef Nov 6, 2012 01:09 PM

                                                                                                                                  yums.

                                                                                                                                2. mariacarmen RE: LindaWhit Nov 6, 2012 01:12 PM

                                                                                                                                  vindaloo lamb tacos on slate for tonight. i've got some red cabbage to throw on top, along with a bit of monterey jack cheese (trust me, cheese is REALLY GOOD with lamb), and a little of the cilantro/mint crema to drizzle over, which i think i'll augment with a bit of mexican crema and spice up with some green habanero sauce.

                                                                                                                                  not sure which i'm awaiting more eagerly - erection results (homage to lingua) or dinner.

                                                                                                                                  7 Replies
                                                                                                                                  1. re: mariacarmen
                                                                                                                                    mamachef RE: mariacarmen Nov 6, 2012 01:42 PM

                                                                                                                                    Finally, you get to parttake of the feast of the lamb! Sounds amazingly delicious.

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      linguafood RE: mariacarmen Nov 6, 2012 02:19 PM

                                                                                                                                      but can you count on good erection results if the BF is not so fond of lamb?

                                                                                                                                      :-D

                                                                                                                                      1. re: linguafood
                                                                                                                                        mariacarmen RE: linguafood Nov 6, 2012 03:16 PM

                                                                                                                                        haha - the BF will manage just fine.

                                                                                                                                      2. re: mariacarmen
                                                                                                                                        h
                                                                                                                                        Harters RE: mariacarmen Nov 6, 2012 02:29 PM

                                                                                                                                        Ladies, please spare my blushes with this talk of erections. At my age............

                                                                                                                                        1. re: Harters
                                                                                                                                          steve h. RE: Harters Nov 6, 2012 02:49 PM

                                                                                                                                          Forget it, John. They're on a roll.

                                                                                                                                          1. re: Harters
                                                                                                                                            mariacarmen RE: Harters Nov 6, 2012 03:14 PM

                                                                                                                                            I thought the discussion of cottage pie/shepherd's pie was going to make John's head explode... er, so to speak....

                                                                                                                                            1. re: Harters
                                                                                                                                              LindaWhit RE: Harters Nov 6, 2012 04:15 PM

                                                                                                                                              Mrs. H might appreciate it.

                                                                                                                                          2. boyzoma RE: LindaWhit Nov 6, 2012 01:23 PM

                                                                                                                                            Since the weekend was so full of wonderful goodies, last night was just a simple salad with bacon dressing. But tonight will be spaghetti carbonara - no cream - just cheese and eggs. Oh, for the love of the waistline! Oh, well. Sometimes you just have to worship the pasta gods!

                                                                                                                                            3 Replies
                                                                                                                                            1. re: boyzoma
                                                                                                                                              steve h. RE: boyzoma Nov 6, 2012 02:53 PM

                                                                                                                                              nice.

                                                                                                                                              1. re: steve h.
                                                                                                                                                boyzoma RE: steve h. Nov 7, 2012 09:24 AM

                                                                                                                                                After your posts in the previous thread, I had to get it on my menu! It was yummy!

                                                                                                                                              2. re: boyzoma
                                                                                                                                                juliejulez RE: boyzoma Nov 6, 2012 03:03 PM

                                                                                                                                                By the way, I've done a carbonara using greek yogurt in place of the cream, it turned out delicious and it was an extra boost of protein!

                                                                                                                                              3. prima RE: LindaWhit Nov 6, 2012 01:49 PM

                                                                                                                                                roast chicken, roast potatoes, cuke salad, and cabbage (haven't decided how I'll deal with the cabbage yet)

                                                                                                                                                1. roxlet RE: LindaWhit Nov 6, 2012 02:14 PM

                                                                                                                                                  Last night my husband turned Saturday night's turkey dinner into turkey pot pie. We had gotten a call from my son's piano teacher asking if his lesson could be at our house since she still did not have electricity. We said sure, and asked her if she'd like a pot pie roadie when she left. She was ever so grateful, and it was ever so good. For tonight, I made a lasagna. I'm not sure what possessed me, since this is something I normally make for events or company, so we will have lots and lots of left over lasagna in the freezer. My husband bought 4 pounds of chopped meat, which was all frozen in a hunk, so I had to make 4 pounds of meatballs, even though that was far more than I needed. Both my son and his friend like meatballs that haven't been in sauce, so I kept a whole plate of them from the sauce, and they happily came and hoovered them down as an after school snack.

                                                                                                                                                  And I had a lot of the sausage/meatball mixture left too, so I put it in the freezer and next week I am going to make something I've been talking about making for years -- spaghetti and meatball soup. This comes with a story. Back in our early married days, my husband and I used to spend summer weekends on the sleepy North Fork of eastern Long Island. We would ride horses, play tennis and golf, and cook all weekend. One late summer Saturday, we were on the driving range of this semi-public course warming up, when our name was called. As we were walking to the first tee, the weather changed in an instant. It became so freezing, that if you took a divot, steam would come from the ground that was still warm. By the time we got to the 10th tee, we were frozen, and we went into the clubhouse to get something to warm us up. They had something called spaghetti soup, and it was basically like a thin tomato sauce with pieces of meatballs and spaghetti. It was obviously the situation, but we both thought that it was the most delicious thing we had ever eaten. We still talk about it, and I have never made it. Next week, that changes!!

                                                                                                                                                  1. linguafood RE: LindaWhit Nov 6, 2012 02:23 PM

                                                                                                                                                    We've volunteered to host an erection party for a few friends of ours. Festivities start after 8 PM, so hopefully most will have eaten dinner (we will have not, as we're at k-boxing beforehand.... those punching bags will come in handy before watching talking heads all night.... GAH), but we're supplying a nice big tray of deviled eggs, a wonderful ciabatta loaf courtesy of a local bakery, good brie, garlic & herb cream cheese, peppered fennel salami, and ---- wait, I think I'm forgetting the most important stuff... BOOZE. DRINKAGE. COCKTAILS. BRAIN-SOOTHIES.

                                                                                                                                                    While I'm fairly confident that there will be celebratory toasts, it'll come in handy if the freaks win, too. Hangover guaranteed.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: linguafood
                                                                                                                                                      GretchenS RE: linguafood Nov 6, 2012 03:13 PM

                                                                                                                                                      Sounds like fun lingua, enjoy!

                                                                                                                                                      1. re: linguafood
                                                                                                                                                        mariacarmen RE: linguafood Nov 6, 2012 03:17 PM

                                                                                                                                                        awesome - go lingua - i know you can keep everyone up all night long.

                                                                                                                                                        1. re: linguafood
                                                                                                                                                          d
                                                                                                                                                          Dirtywextraolives RE: linguafood Nov 6, 2012 07:22 PM

                                                                                                                                                          How fun!

                                                                                                                                                          1. re: linguafood
                                                                                                                                                            gingershelley RE: linguafood Nov 7, 2012 02:27 PM

                                                                                                                                                            And thank GOD and the voters, Lingua, that it was a happy erection celebration after all.

                                                                                                                                                            Pass the cocktails and deviled eggs indeed!:)

                                                                                                                                                            1. re: gingershelley
                                                                                                                                                              linguafood RE: gingershelley Nov 7, 2012 02:32 PM

                                                                                                                                                              It is always nice to see when democracy works. Maybe next time I can be part of the process :-)

                                                                                                                                                              The deviled eggs were meh. Wegmans unfortunately cooks the shit out of their hard-boiled eggs, and so the whites were not a great consistency, and the yolks were overpowered by mayo.

                                                                                                                                                              They were sucked up anyway.

                                                                                                                                                          2. juliejulez RE: LindaWhit Nov 6, 2012 02:58 PM

                                                                                                                                                            Making a sorta kinda version of pastitsio.... actually in looking at the recipe it's not even really a bechamel sauce.... but it looks good anyway so whatever :) It's penne, ground turkey, and a sauce made w/ light cream cheese (LOL), topped with mozzarella cheese and thrown under the broiler to melt it all together. Quick n easy though, v. important for tonight, although depending on the results, I might need to bake something to de-stress myself.

                                                                                                                                                            1. d
                                                                                                                                                              Dirtywextraolives RE: LindaWhit Nov 6, 2012 07:08 PM

                                                                                                                                                              Warmed up pot roast over vegetables with some butter, a fresh spinach salad on top. Children finished the pork chops over spaghetti & same salad. Mini apple pies for dessert. W/ vanilla frozen yogurt.

                                                                                                                                                              1. Bacardi1 RE: LindaWhit Nov 7, 2012 07:09 AM

                                                                                                                                                                I had a medium-large ball of fresh mozzarella that I really needed to use, so last night was simply store-bought frozen large cheese ravioli cooked & then layered with pasta sauce in individual-size gratin dishes, topped with slices of the fresh mozzarella, & baked into ooey gooey goodness. Served with garden bread & a green salad.

                                                                                                                                                                1. Berheenia RE: LindaWhit Nov 7, 2012 08:24 AM

                                                                                                                                                                  Tonight is a latish start for us so will make do with some TJ's garlic basil linguine tossed with some refrigerated marinara sauce we bought because the local grocery store is closing and everything was 10 to 20% off. Also picked up a Dole Caesar salad at the sale and there are various odds and ends of mushrooms, capers, peppers etc in the fridge for the pasta. Now the erection is over with its the candidate bashing commercials every five minutes we can go back to watching the national news and making fun of the cialis commercials where they always end up in adjacent bathtubs. Red Truck blend from TJ's is the wine of the day.

                                                                                                                                                                  1. JungMann RE: LindaWhit Nov 7, 2012 08:59 AM

                                                                                                                                                                    Have you ever considered what it would be like to lose your index finger? Me neither, but I've had to give it a go after having caught my hand in a cab door as the vehicle sped away. No worries, the finger is still there, albeit swollen and terribly bruised to the point of uselessness. I never considered how necessary one's index is to properly use a knife or fork, dial up for delivery, let alone sign a bill. Last nights dinner of bone in chicken, then, had to be postponed in favor of a pasta dish i could stab and eat. Firstly I browned sausage in a pan with a healthy glug of olive oil. Next came a bunch of mustard greens I had torn away from their ribs and a crushed tomato (since I couldn't very well slice one). Toss with rotini, a dusting of nutmeg, some Aleppo pepper and parmesan and you have a meal fit even for a two-hander. Dessert was meant to be buttermilk sorbet but I couldn't grip the scoop to get it out of the jar so I had to settle for a Tollhouse ice cream cookie, a product I didn't even know existed. Injuries apparently are opening culinary worlds to me.

                                                                                                                                                                    12 Replies
                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                      LindaWhit RE: JungMann Nov 7, 2012 09:14 AM

                                                                                                                                                                      Oww! Oww-oww-oww-oww-oww-oww!!!! I hope it heals quickly so you can get back to cooking - although your dinner last night sounds pretty darn good!

                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                        boyzoma RE: JungMann Nov 7, 2012 09:28 AM

                                                                                                                                                                        I'm with LW on the oww factor. I've slammed my thumb in the car door before. Thought I was going to die! So I feel your pain. Hope you get better soon.

                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                          h
                                                                                                                                                                          Harters RE: JungMann Nov 7, 2012 09:40 AM

                                                                                                                                                                          I'm sort of reasonably ambidextrous - in that I do some things (like writing) right handed and others (like throwing) left handed. But they're not interchangeable and I doubt whether I could easily use a knife in my left. I've seen the aftermath of someone trapping their finger in a car door that had been slammed shuit - I feel your pain JM.

                                                                                                                                                                          Dinner at Harters Hall will be put together quickly as herself is not in until mid-evening and will want feeding asap. It'll be a brown gloop boeuf bourginon, saute spuds, green beans. There's a very indifferent Red Leicester cheese if more calories are required.

                                                                                                                                                                          1. re: Harters
                                                                                                                                                                            LindaWhit RE: Harters Nov 7, 2012 10:04 AM

                                                                                                                                                                            See Harters, I *KNEW* I liked you. :-)

                                                                                                                                                                            Like you, I'm semi-ambidextrous - I can only write with my right hand, while I throw, bat, play tennis, and mini-golf as a leftie. The knifework, however? Has to be right-handed. Which is why it was my left forefinger nail that got cut off last Thanksgiving morning while chopping herbs to blend with butter and tuck under the skin of the turkey.

                                                                                                                                                                            1. re: Harters
                                                                                                                                                                              JungMann RE: Harters Nov 7, 2012 12:07 PM

                                                                                                                                                                              Some cultures view the left hand as useful for only one thing. Accordingly my left hand remained a largely unused flap hanging from my side for many years. Even when studying music, I could play bass in the pedals of an organ before I could coordinate my left hand and right.

                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                boyzoma RE: JungMann Nov 8, 2012 08:13 AM

                                                                                                                                                                                My dad always said you are left-handed until you commit your first sin. Needless to say he is left-handed!!!!!

                                                                                                                                                                            2. re: JungMann
                                                                                                                                                                              Berheenia RE: JungMann Nov 7, 2012 09:57 AM

                                                                                                                                                                              I hope you get it x rayed - I ignored a little finger mishap because I was starting a lovely long vacation and now pay for it. Hard to open some jars without the pinkie pulling it's weight.

                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                JungMann RE: Berheenia Nov 7, 2012 12:01 PM

                                                                                                                                                                                I don't see any signs of fracture. As it is, if the pressure doesn't let up, I can drain the nail bed myself, though the idea has rather put me off the morcilla I thought I might have with some shrimp this week.

                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                  PHREDDY RE: JungMann Nov 9, 2012 07:45 PM

                                                                                                                                                                                  JM....do not play around.. Your injury could involve nerves. Get it looked at. We need all your fingers to respond to all of us!

                                                                                                                                                                              2. re: JungMann
                                                                                                                                                                                weezieduzzit RE: JungMann Nov 7, 2012 11:05 AM

                                                                                                                                                                                Oh, JungMann, I'm so sorry to hear that *winces just thinking about it!*

                                                                                                                                                                                After a couple of surgeries on my right (dominant side,) wrist I'm now able to do many things left handed, try thinking of it as developing new skills and not limiting the ones you currently have!

                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                  mariacarmen RE: JungMann Nov 7, 2012 11:13 AM

                                                                                                                                                                                  ayyyyyyyyyyyy owwie! sorry about that JM, hope you are a quick healer!

                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                    GretchenS RE: JungMann Nov 7, 2012 12:11 PM

                                                                                                                                                                                    OWWWWW!!! So sorry to hear about your digit, JM, best wishes for a very speedy recovery!

                                                                                                                                                                                  2. mariacarmen RE: LindaWhit Nov 7, 2012 09:35 AM

                                                                                                                                                                                    i think the Vindaloo tacos may have been the best tacos I've ever made. the BF even said they weren't his favorite because they were lamb, but they were awfully good. i chopped up some of the roast, scraping off the vindaloo paste (there was still plenty of its flavor permeating the meat), quick sauteed to heat/crisp up. and served it up with all as mentioned earlier, with the addition of the BF's roasted poblano peppers which i cut into thin strips, ala rajas, and chopped cilantro. that mint/cilantro chutney held up divinely to the addition of crema and habanero sauce - this combo is a keeper. i've got lamb and chutney for my lunch today too!

                                                                                                                                                                                     
                                                                                                                                                                                    9 Replies
                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      JungMann RE: mariacarmen Nov 7, 2012 12:09 PM

                                                                                                                                                                                      Sounds and looks delicious! The flavors blend so well together I am somewhat surprised there is not more Indo-Latino fusion out there. I may have my Next Big Idea.

                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                        mariacarmen RE: JungMann Nov 7, 2012 02:23 PM

                                                                                                                                                                                        you're right, the flavors went together effortlessly., really were greater than the sum of their parts.

                                                                                                                                                                                        funny, i just walked by a food truck today - Eritrean and Irish food....

                                                                                                                                                                                        i'm trying to think if we have any latino/indo food trucks... we do have curry burritos, but i think that's just the wrap, without fusing latin flavors.

                                                                                                                                                                                        i want in!

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          JungMann RE: mariacarmen Nov 7, 2012 04:34 PM

                                                                                                                                                                                          Eritrean and Irish? Now there's an original combo!

                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            h
                                                                                                                                                                                            Harters RE: mariacarmen Nov 8, 2012 03:22 AM

                                                                                                                                                                                            Gotta ask, MC. Just what food were they offering? A fusion of the two countries' cuisine? I envisage a chicken wat served with potatoes rather than injera :-)

                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              mariacarmen RE: Harters Nov 8, 2012 08:05 AM

                                                                                                                                                                                              i'll have to stop by next time it's around. this link from Feb. of this year seems to say they hadn't been doing much fusion, but that could have changed since then.

                                                                                                                                                                                              http://blogs.sfweekly.com/foodie/2012...

                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                          GretchenS RE: mariacarmen Nov 7, 2012 12:14 PM

                                                                                                                                                                                          Wow, mc, those look (and sound) amazing!!!

                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            tiffeecanoe RE: mariacarmen Nov 7, 2012 12:52 PM

                                                                                                                                                                                            Oh my. They sound and LOOK amazing! Yum yum!

                                                                                                                                                                                            1. re: tiffeecanoe
                                                                                                                                                                                              mariacarmen RE: tiffeecanoe Nov 7, 2012 02:24 PM

                                                                                                                                                                                              thanks ladies!

                                                                                                                                                                                            2. re: mariacarmen
                                                                                                                                                                                              gingershelley RE: mariacarmen Nov 8, 2012 03:55 PM

                                                                                                                                                                                              I.WANT> THAT> FOR> DINNER!

                                                                                                                                                                                            3. eperdu RE: LindaWhit Nov 7, 2012 09:51 AM

                                                                                                                                                                                              Two nights ago it was Rick Bayless' Enchiladas Suiza. A bit bland but that can be fixed. I used 2 jalapenos and only half the tomatoes. But the full amount of creme fraiche (let's just pretend I left out half the tomatoes on purpose).

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

                                                                                                                                                                                              Last night was Chicken Divan ... I grew up eating the mayo, cream of chicken soup version with monterey jack. I actually like it but it's insanely rich and salty. I haven't had it years. I've been wanting it but knew my boyfriend wouldn't eat it that way so I looked for something else. I came across a supposedly more authentic version of it which uses a mornay sauce. I gave it a whack and it turned out excellent! I will def. be doing this again but am unlikely to use this recipe again.

                                                                                                                                                                                              http://www.food.com/recipe/traditiona...

                                                                                                                                                                                              I'm exceptionally proud of making this dish well since I've never had good results or taste from flour-based sauces so this was a huge thing. The whole meal really turned out well. I'm a hesitant cook. I want to cook well but things never turn out quite right. Two wins in one week!

                                                                                                                                                                                              5 Replies
                                                                                                                                                                                              1. re: eperdu
                                                                                                                                                                                                LindaWhit RE: eperdu Nov 7, 2012 10:06 AM

                                                                                                                                                                                                Always a bonus when a meal you're hesitant about turns out to be a keeper!

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  eperdu RE: LindaWhit Nov 7, 2012 10:25 AM

                                                                                                                                                                                                  I just find cooking something I want to be good at and I'm consistently disappointed. I'm never sure if it's because I choose poorly or if I just have such a picky eater in the house. I often judge my success by his interest in eating what I've prepared. If he eats a normal portion of food and is willing to eat the leftovers it's a success. If he offers no suggestions for improvement, it's a success. The chicken divan got that last one .. major score. A very RARE thing.

                                                                                                                                                                                                  Maybe it's not me but him! :)

                                                                                                                                                                                                  1. re: eperdu
                                                                                                                                                                                                    LindaWhit RE: eperdu Nov 7, 2012 10:38 AM

                                                                                                                                                                                                    Bingo. Having to deal with a picky eater is always going to make things more difficult as to which recipe stays and which one gets tossed.

                                                                                                                                                                                                    Is this an adult or a child? If the latter, perhaps engaging him in helping to make the meal might entice him to like it more.

                                                                                                                                                                                                    If an adult - smack him upside the head and give a Cher-like "Snap out of it!". ;-)

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      eperdu RE: LindaWhit Nov 7, 2012 02:11 PM

                                                                                                                                                                                                      It's an adult. He has really good taste and he's fairly knowledgeable---his mother just ruined him. He's picky because she was such a bad cook. He has quite a few things on his "no eat" list because she did such a bad job or they never ate it because she didn't like it (ground beef is one that I rarely get to cook with).

                                                                                                                                                                                                      But, he's getting better. He tries at least ..

                                                                                                                                                                                                      1. re: eperdu
                                                                                                                                                                                                        LindaWhit RE: eperdu Nov 7, 2012 03:32 PM

                                                                                                                                                                                                        Trying is good. :-)

                                                                                                                                                                                              2. h
                                                                                                                                                                                                Harters RE: LindaWhit Nov 7, 2012 10:21 AM

                                                                                                                                                                                                So, post erection, is anyone cooking anything special to celebrate or commiserate?

                                                                                                                                                                                                14 Replies
                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                  linguafood RE: Harters Nov 7, 2012 10:34 AM

                                                                                                                                                                                                  Woot, woot! Celebrations abound yesterday, and I had hoped to check out a new place in town with a bunch of folks tonight for dinner, but it's not looking to shake out. (Happy) hangovers need nursing, it seems :-)

                                                                                                                                                                                                  If we don't end up at our regular Sichuan spot, I'll hafta make something chicken-y. I've been on a chicken roll after an extended, um, pork roll.

                                                                                                                                                                                                  Off to Philly for a quick overnight tomorrow: a BYOB Italian place I stumbled upon during one of my wonderful INS-related trips to the city a long time ago.

                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                    LindaWhit RE: Harters Nov 7, 2012 10:40 AM

                                                                                                                                                                                                    I'll cook tonight, but it won't be anything special, as I'm not in the mood to do so (we're getting snow here as well some time later this afternoon).

                                                                                                                                                                                                    Perhaps a bowl of ice cream before the new season of Top Chef will help.

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      kubasd RE: LindaWhit Nov 7, 2012 03:39 PM

                                                                                                                                                                                                      You need the energy before the big LW Recap Premiere Extravaganza!!

                                                                                                                                                                                                      1. re: kubasd
                                                                                                                                                                                                        LindaWhit RE: kubasd Nov 7, 2012 04:17 PM

                                                                                                                                                                                                        Yeah, I know. :-/

                                                                                                                                                                                                        I had a work crisis to deal with when I got home that took up about an hour of my time, so dinner got started very late. Seasoned a bone-in pork chop with olive oil, salt, pepper, garlic powder and dried thyme. Quick pan-sear, added about a half cup of white wine to the pan, reduced it a wee bit, and into the oven to finish cooking. Sides will be leftover basmati rice and some peas.

                                                                                                                                                                                                        Nothing exciting. Pretty much just sustenance for tonight.

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          mariacarmen RE: LindaWhit Nov 7, 2012 04:20 PM

                                                                                                                                                                                                          OOOOOH Linda!!! get your strength up!!! i'm so excited!!!!!!!

                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                            kubasd RE: mariacarmen Nov 7, 2012 04:23 PM

                                                                                                                                                                                                            Me, too! I was sitting on the couch dozing off, and all of the sudden I perked up, remembering the premiere. Then I JUMPED up, remembering the recaps :P

                                                                                                                                                                                                            1. re: kubasd
                                                                                                                                                                                                              LindaWhit RE: kubasd Nov 7, 2012 04:30 PM

                                                                                                                                                                                                              Oh geez. The premiere really couldn't have been on a worse night. I suspect it'll be shorter than most, as I don't know the characters.

                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                kubasd RE: LindaWhit Nov 7, 2012 04:35 PM

                                                                                                                                                                                                                Come now, I expect detailed and well researched biographies on each contestant!!

                                                                                                                                                                                                                Joking! Joking! Don't beat me! lol

                                                                                                                                                                                                                1. re: kubasd
                                                                                                                                                                                                                  LindaWhit RE: kubasd Nov 7, 2012 04:38 PM

                                                                                                                                                                                                                  My Clue-by-Four is at the ready if needed, kubasd. :-P

                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                    kubasd RE: LindaWhit Nov 7, 2012 04:53 PM

                                                                                                                                                                                                                    I'll do my best to not give you cause :P Your humblest admirer tremors at the thought of angering her magnificence lol

                                                                                                                                                                                                                    1. re: kubasd
                                                                                                                                                                                                                      LindaWhit RE: kubasd Nov 7, 2012 05:03 PM

                                                                                                                                                                                                                      Geez Louise. What is this sticky stuff on the floor that I have to wade through? :-o

                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                        kubasd RE: LindaWhit Nov 7, 2012 05:06 PM

                                                                                                                                                                                                                        hmmm some cloying syrupy sweetness? or just huge steaming piles of bull sh$t? haha

                                                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                                                        gingershelley RE: LindaWhit Nov 8, 2012 03:59 PM

                                                                                                                                                                                                        I CANT WAIT for Top chef Seattle to start! Woo Hooooooooo In my hood - here we go...

                                                                                                                                                                                                        See you on the comment's thread over there about all that:)

                                                                                                                                                                                                      3. re: Harters
                                                                                                                                                                                                        mariacarmen RE: Harters Nov 7, 2012 11:16 AM

                                                                                                                                                                                                        celebrating for sure, but not cooking, as i'm going to the oldster's tonight. something bland my sister has coughed up will be WFD, i'm sure.

                                                                                                                                                                                                      4. tiffeecanoe RE: LindaWhit Nov 7, 2012 12:56 PM

                                                                                                                                                                                                        I am making a Rachel Ray recipe... weird, yeah. I was gifted a cookbook of hers several years ago and I really didn't like anything from it, so I admit, I haven't ever - especially after not liking the cook - been a fan. A friend forwarded this recipe to me and claims it was delicious and I happened to have all the ingredients on hand. We'll see - looks ridiculously easy, though, I suppose that IS Rachel's thing! Hopefully it'll be easy and delicious.

                                                                                                                                                                                                        http://www.rachaelrayshow.com/food/re...

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: tiffeecanoe
                                                                                                                                                                                                          h
                                                                                                                                                                                                          Harters RE: tiffeecanoe Nov 7, 2012 02:00 PM

                                                                                                                                                                                                          I've always enjoyed her TV programmes when we've visited America. it would be very good to have a similar show in the UK instead of all the celeb chefs we get.

                                                                                                                                                                                                          That said, we bought a couple of her books on a past trip and they've sat on the shelf since then, untouched. Untouched that is, until our "cooking the books" exercise came to them. And we looked through and just couldnt see anything we wanted to cook. So they went to the charity shop. It's actually something that's happened to a number of our souvenir cookbooks - we've obviously bought them more as souvenir of a place than looking closely about whether they contained recipes we'd use. Most recent, surprisingly, was a Venice one. It proved to be a really odd book - full of recipes of hard to find ingredients, etc.

                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                            tiffeecanoe RE: Harters Nov 7, 2012 07:08 PM

                                                                                                                                                                                                            Well, here she is seen as a bit of a "celeb cook" - from what I understand she doesn't like to be called a chef as she has no formal education. Cool. She seems like a nice enough lady and while her, turns out, first cook book that I had didn't wow me - this recipe sure did! The Creamy Orecchiette with Sausage, Peas & Mint was very delicious. I'll certainly try more of her recipes in the future. This one was wonderfully quick and easy!

                                                                                                                                                                                                            I love purchasing cookbooks on my travels, I love to collect local club collections - I have random small club published books from all around the US. My favorite is a Finnish one not far from my home town, followed by one from a women's club in South Carolina!

                                                                                                                                                                                                        2. steve h. RE: LindaWhit Nov 7, 2012 02:50 PM

                                                                                                                                                                                                          Temperatures have fallen precipitously, it's been snowing since noon. There is some leftover Bolognese sauce in the coolerator so pasta is on the menu. House red to wash it all down.

                                                                                                                                                                                                          My neighbor's house was clobbered by Sandy. He has one more old/immense pine tree that could be vulnerable to tonight's high winds. I wish him well. Tree management should never be taken lightly.

                                                                                                                                                                                                          Hard to believe Deb and I left LA on Friday. It seems ages ago. Say what you will, the weather there is stunning.

                                                                                                                                                                                                          1. Cherylptw RE: LindaWhit Nov 7, 2012 04:14 PM

                                                                                                                                                                                                            Update from the last few days, which have been nothing too fancy lately: Sunday, I oven roasted a rack of pork ribs that was slathered in a spicy garlicy bbq sauce. To go with, a pot of cabbage cooked with smoked turkey neck meat and some rice pilaf. Ice cream sandwiches made with van/choc/strawberry between graham crackers then frozen before being eaten.

                                                                                                                                                                                                            Monday- chicken fried steak with gravy/onions/bell peppers; served with leftover pilaf and peas & carrots. Yesterday's dinner consisted of meatloaf with a curried roasted carrot sauce over the top. On the side, oven roasted cauliflower, oven roasted red potato chunks with olive oil and herbs and a garden salad.

                                                                                                                                                                                                            Tonight we're having simple stewed chicken and rice, serving with a side of fresh sauteed mixed green and yellow wax beans from my garden. Perfect for the cold weather going on right now....

                                                                                                                                                                                                            1. ChristinaMason RE: LindaWhit Nov 7, 2012 05:45 PM

                                                                                                                                                                                                              We were both very tired and borderline hungover from a night of nail-biting and ultimately, celebration. Our hearts were full tonight as we supped on a prepared cottage pie from the freezer section and a salad my DH made of Boston lettuce, beets, pickled eggs, cukes, and goat cheese. My man's Belgian triple for me after dinner; a nap for him.

                                                                                                                                                                                                              1. Bacardi1 RE: LindaWhit Nov 7, 2012 05:54 PM

                                                                                                                                                                                                                Our fridge died again for the 2nd time in a week, so we're eating lean out of what we have on hand before we have to throw it out & before we get a new fridge delivered.

                                                                                                                                                                                                                So tonight was Turkey Chili Dogs - plain & simple.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                                  ChristinaMason RE: Bacardi1 Nov 7, 2012 06:28 PM

                                                                                                                                                                                                                  Ouch! Good save!

                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                    Bacardi1 RE: ChristinaMason Nov 8, 2012 06:20 AM

                                                                                                                                                                                                                    Yes, I have all my fridge food out on the deck in ice-filled styrofoam coolers - you know, the ones that gift food is shipped it. For once my husband had to eat his usual words re: my "pack rat" tendencies - particularly with regards to all the styrofoam coolers I save - lol!

                                                                                                                                                                                                                    (And do you know that darn fridge kicked back to life again this morning? At least it's still keeping the food in the fridge freezer solid. But I'm decidedly NOT putting all the deck food back into it - that's getting tiring. Hopefully we'll be able to score a new fridge this Saturday.)

                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                  Harters RE: LindaWhit Nov 8, 2012 03:27 AM

                                                                                                                                                                                                                  No cooking at Casa Harters for the next couple of nights. Tonight, we're visiting a new place about an hour's drive away. And tomorrow, we're meeting up with friends at a local bistro. Normal WFD service will be resumed on Saturday, when our "cooking the books" exercise continues.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                    LindaWhit RE: Harters Nov 8, 2012 05:57 AM

                                                                                                                                                                                                                    Enjoy your meals out, Harters and Mrs. H!

                                                                                                                                                                                                                  2. mamachef RE: LindaWhit Nov 8, 2012 04:47 AM

                                                                                                                                                                                                                    Stuffed cabbage rolls tonight, in a sweet/sour tomato sauce w/ a few raisins thrown in just for kicks. The filling's the proverbial ground chuck/ground pork/veg/rice admixture, and I'll serve it up with a savory mushroom/onion kugel made completely bastard and untraditional by the addition of the mascarpone I have left that needs using. I celebrated my half-century mark yesterday, so frankly I'm not really looking forward to the chore of needing to stand upright all day, but maybe if I get it prepped early there'll be time to nap. At least, I hope so.
                                                                                                                                                                                                                    Oh, and the rest of the copious wine. That should help, but not for (count 'em) about 14 hours from now, so Motrin it shall be. Though I realize that doesn't fit into any food group unless the USDA has included palliatives by now.

                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                    1. re: mamachef
                                                                                                                                                                                                                      h
                                                                                                                                                                                                                      Harters RE: mamachef Nov 8, 2012 06:17 AM

                                                                                                                                                                                                                      Congrats on the birthday, Marci. I vaguely remember my half century - such a long time ago :-)

                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                        mamachef RE: Harters Nov 8, 2012 06:23 AM

                                                                                                                                                                                                                        Thank you both! It was a lovely day, all in all. Made that much better by the braised pork belly and mushroom papardelle dinner.

                                                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                                                          h
                                                                                                                                                                                                                          Harters RE: mamachef Nov 8, 2012 06:33 AM

                                                                                                                                                                                                                          There are few days not improved by pork belly.

                                                                                                                                                                                                                      2. re: mamachef
                                                                                                                                                                                                                        JungMann RE: mamachef Nov 8, 2012 06:26 AM

                                                                                                                                                                                                                        Happiest of birthdays! Your post-celebratory kugel sounds geshmak even if a bit goyish.

                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                          mamachef RE: JungMann Nov 8, 2012 06:28 AM

                                                                                                                                                                                                                          Thank you, good sir! It definitely qualifies as that.....Grandma Esther's rolling in her grave on that one.

                                                                                                                                                                                                                        2. re: mamachef
                                                                                                                                                                                                                          PHREDDY RE: mamachef Nov 9, 2012 08:00 PM

                                                                                                                                                                                                                          Kugel with marscipone? How was it ?

                                                                                                                                                                                                                          1. re: PHREDDY
                                                                                                                                                                                                                            mamachef RE: PHREDDY Nov 9, 2012 09:09 PM

                                                                                                                                                                                                                            Hey, thank you so much. PHREDDY and Floridagirl! Really kind of you both!
                                                                                                                                                                                                                            The kugel was screamin', PHREDDY - I liked the tang and creaminess from the mascarpone; made it a little richer and it held together nicely. I"ll be doing this again.

                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                              PHREDDY RE: mamachef Nov 10, 2012 04:50 AM

                                                                                                                                                                                                                              Got of try it. What proportion , how much did u use?

                                                                                                                                                                                                                              1. re: PHREDDY
                                                                                                                                                                                                                                mamachef RE: PHREDDY Nov 10, 2012 06:22 AM

                                                                                                                                                                                                                                For Sure!!
                                                                                                                                                                                                                                Oven, 350, 9x13 bakiing pan.
                                                                                                                                                                                                                                8 oz. med. egg noodles - prepared and set aside
                                                                                                                                                                                                                                1 large onion, med. dice
                                                                                                                                                                                                                                1 clove garlic, minced
                                                                                                                                                                                                                                1/4 lb.regular old mushrooms, or get fancy and use mixed wild mushrooms
                                                                                                                                                                                                                                1 carton frozen spinach, thawed and squeezed like hell to dry it out.
                                                                                                                                                                                                                                1 T. neutral oil (I use canola, usually)
                                                                                                                                                                                                                                2 T. butter
                                                                                                                                                                                                                                1 pt. cottage cheese
                                                                                                                                                                                                                                1/2 pt. mascarpone
                                                                                                                                                                                                                                1/2 pt. sour cream
                                                                                                                                                                                                                                2 eggs, lightly beaten
                                                                                                                                                                                                                                salt, pepper to taste, Any other spice or herb you enjoy will work just fine here too.
                                                                                                                                                                                                                                In large skillet, med. heat., melt butter and add oil. Let skillet heat up for 2-3 minutes, but don't let it smoke.
                                                                                                                                                                                                                                Saute onion and garlic 'til tranlusent. Add spinach and saute for 5 minutes. Don't let it stick. Set aside to cool.
                                                                                                                                                                                                                                In large bowl, Add sauteed ingredients and mix well. Add dairy, and mix again 'til everything is evenly distributed. Add your eggs, and toss lightly. Taste; correct w/ S&P and the extras if you choose to use them. Now put it all in the baking dish, and smoothe it out.
                                                                                                                                                                                                                                Bake for 1 hr,. And I'm sure you know that when it's light golden brown w/ crunchy bits at the sides. ( Cook's treat, right? I always trim the sides and munch away.)
                                                                                                                                                                                                                                Let rest. Cut into squares.
                                                                                                                                                                                                                                Enjoy, Enjoy. No, no - I never sit down at dinner; I'm busy asking people if everything is right, and running to and fro from the dining room to the kitchen. I've already eaten, since I snack as I cook. :) (That's me, imitating Gramma Mimi.)

                                                                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                                                                  ChristinaMason RE: mamachef Nov 10, 2012 12:13 PM

                                                                                                                                                                                                                                  That sounds rib-stickin' good.

                                                                                                                                                                                                                        3. JungMann RE: LindaWhit Nov 8, 2012 06:42 AM

                                                                                                                                                                                                                          Another grab-n-stab dinner last night. I marinated lamb shoulder chops with lemon juice, chilies, rosemary, thyme and allspice to be seared in a bit of olive oil with whole garlic cloves, which would flavor not only the oil, but also perfume the lamb during the braising portion of cooking. For a side I made my typical green beans, though I took a tip from Caroline1 and added a pat of butter to my tomato sauce which made the results extra silky without adding a fatty or rich flavor. A silky tomato sauce with cinnamon and Urfa peppers while snow falls on branches? An unbearably seasonal dinner indeed.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                            boyzoma RE: JungMann Nov 8, 2012 08:28 AM

                                                                                                                                                                                                                            Wow, that sounds wonderful JM. Hope the finger is getting better.

                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                              mamachef RE: JungMann Nov 8, 2012 09:52 AM

                                                                                                                                                                                                                              I hear tomato sauce is a good curative..... :)

                                                                                                                                                                                                                            2. jenscats5 RE: LindaWhit Nov 8, 2012 09:50 AM

                                                                                                                                                                                                                              On Election nite (!), hubby convinced me to make pizza.....so Tuesday ended up being pizza nite which I usually save for the end of the week....side salad with mine....

                                                                                                                                                                                                                              Last nite for me was some of the leftover "coq au vin" made on Sunday served over a bit of pasta....

                                                                                                                                                                                                                              1. mariacarmen RE: LindaWhit Nov 8, 2012 09:58 AM

                                                                                                                                                                                                                                no cooking for me, over at the oldster's. my sister got a Costco chicken, we snacked on that. She also made Hasselback potatoes, so i had one of those, slathered with butter. Then i got home and the BF had been experimenting with Chiles Rellenos - they were cold when i got there but they were so good! i ate two of them (they were small, not full sized) before i could say I'm already full.

                                                                                                                                                                                                                                tonight going out for dinner with friends to a pizzeria/italian-ish place that is owned and run by all deaf people. i'm thinking it's going to be quiet! or our loudness will seem extra loud.

                                                                                                                                                                                                                                1. ChristinaMason RE: LindaWhit Nov 8, 2012 02:13 PM

                                                                                                                                                                                                                                  Tonight I'm making chicken meatloaf (based on SmittenKitchen's meatball recipe, but sans pancetta, and I add a little tarragon). Sides will be green beans almondine (got a big pack of French beans from Costco) and cauliflower mash, I think.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    mariacarmen RE: ChristinaMason Nov 8, 2012 04:18 PM

                                                                                                                                                                                                                                    hmmm i never thought of making those meatballs into a meatloaf.... tho i don't know why....

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      ChristinaMason RE: mariacarmen Nov 8, 2012 04:43 PM

                                                                                                                                                                                                                                      It's yummy!

                                                                                                                                                                                                                                      I burned the shit out of my almonds, so those beans are just getting a squirt of lemon instead.

                                                                                                                                                                                                                                  2. LindaWhit RE: LindaWhit Nov 8, 2012 03:28 PM

                                                                                                                                                                                                                                    Remember how my CSA ended? Well, it did. But a coworker chose to go with a limited Winter CSA share. And she was at a trade show in NYC this week, so I picked it up for her. Lots of stuff can be saved for when she returns on Monday, but some won't last. So I'm the lucky recipient. What to do, what to do?

                                                                                                                                                                                                                                    In a hot oven, I'm roasting sliced carrots, quartered radishes (CSA), snow peas, mushrooms, and several Cubanelle peppers (CSA). They were tossed with olive oil, salt, pepper, and some herbs de Provence and Aleppo pepper. In another roasting dish, I've tossed some orange Sunsweet cherry tomatoes (CSA) with olive oil, salt and pepper and they'l roast until they collapse (which they've done, and I've had to spoon off a *lot* of liquid from the pan!).

                                                                                                                                                                                                                                    All of this will be tossed with some rotini pasta, some of the cherry tomato juice, additional olive oil, if needed, and sprinkled with some grated Parm-Reg cheese. Crusty dinner rolls alongside. Dinner. And work lunch tomorrow.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                      boyzoma RE: LindaWhit Nov 9, 2012 08:08 AM

                                                                                                                                                                                                                                      That sounds really good LW. I would totally eat that. Lucky you with the CSA catch.

                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                        mariacarmen RE: LindaWhit Nov 9, 2012 11:59 AM

                                                                                                                                                                                                                                        sounds great LW!

                                                                                                                                                                                                                                      2. weezieduzzit RE: LindaWhit Nov 8, 2012 04:10 PM

                                                                                                                                                                                                                                        Its looking too blustery to light the grill tonight so the lime/chili/cilantro chicken that has been marinating will be done in the oven. On the bright side, the big 50s OKeefe and Merritt stove we have does an excellent job of warming up the house. As long as the oven is on I'll roast some cauliflower and am making a sausage and sage quiche to have for breakfast tomorrow.

                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                          d
                                                                                                                                                                                                                                          Dirtywextraolives RE: weezieduzzit Nov 8, 2012 06:07 PM

                                                                                                                                                                                                                                          I had one of those in a rental house..... Worked great!

                                                                                                                                                                                                                                          1. re: Dirtywextraolives
                                                                                                                                                                                                                                            weezieduzzit RE: Dirtywextraolives Nov 8, 2012 08:59 PM

                                                                                                                                                                                                                                            I absolutely love it. If we leave this house it's coming with us. :) It even has the big griddle and warming compartments. Love love love it!

                                                                                                                                                                                                                                        2. Cherylptw RE: LindaWhit Nov 8, 2012 05:09 PM

                                                                                                                                                                                                                                          Dinner tonight is Black & Blue burgers (blackened blue cheese burgers) with caramelized onions and roasted mirepoix mayonnaise. On the side, handcut oven sweet potato fries sprinkled with Old Bay and a side of greek tomato & scallion yogurt for dipping. Don't think I'll be doing anything green tonight.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: Cherylptw
                                                                                                                                                                                                                                            mamachef RE: Cherylptw Nov 8, 2012 05:42 PM

                                                                                                                                                                                                                                            Those burgers sound amazing. In fact your whole menu does. Nice.

                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                              Cherylptw RE: mamachef Nov 8, 2012 06:18 PM

                                                                                                                                                                                                                                              They were delicious!

                                                                                                                                                                                                                                          2. prima RE: LindaWhit Nov 8, 2012 05:10 PM

                                                                                                                                                                                                                                            Kale, potato, white bean and chorizo stew with rosemary, paprika and thyme.

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: prima
                                                                                                                                                                                                                                              ChristinaMason RE: prima Nov 9, 2012 07:54 AM

                                                                                                                                                                                                                                              Nice, that's a good one. Such a great combo.

                                                                                                                                                                                                                                            2. d
                                                                                                                                                                                                                                              Dirtywextraolives RE: LindaWhit Nov 8, 2012 06:15 PM

                                                                                                                                                                                                                                              Our November is finally here in a damp, bleak & dreary day. Though my thoughts still go out to those who just got a foot of snow and lost power, again, if they even had it back...... Hope someone made it through with warm food and a warm place to sleep.... Soup and sandwich tonight. Tomato, roast garlic & bacon bisque with a soppressata & asiago cheese, radicchio/ peperoncini slaw on a toasted filone loaf. With some Pinot Grigio to wash it down.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                                                                                LindaWhit RE: Dirtywextraolives Nov 8, 2012 06:46 PM

                                                                                                                                                                                                                                                Yes, I heard from roxlet. She lost power again. :-( Said she heard a 'BOOM!" and out it went. I do hope it's back very soon for her - it's gotta be cold down there!

                                                                                                                                                                                                                                                1. re: Dirtywextraolives
                                                                                                                                                                                                                                                  mamachef RE: Dirtywextraolives Nov 8, 2012 06:46 PM

                                                                                                                                                                                                                                                  Back UP: WOW on the soup. Proportions/recipe, if you don't mind? I'd love to make that.

                                                                                                                                                                                                                                                  1. re: mamachef
                                                                                                                                                                                                                                                    d
                                                                                                                                                                                                                                                    Dirtywextraolives RE: mamachef Nov 9, 2012 07:15 AM

                                                                                                                                                                                                                                                    Oh it was a pour out boxed one, but I already know how I would remake it: roast 2lbs of ripe tomatoes,caramelize some leeks & onions in bacon fat. Use fried bacon s garnish Roast. a whole head of garlic, squeeze out pulp & blend w onions & leeks, food milled lb of tomatoes. Simmer with some broth, add second lb of tomatoes, add some cream or whole milk. Finish with some red wine vinegar. It was good last night but a bit too sweet. I guess it would depend on how sweet the tomatoes are.....it's worth a makeover.

                                                                                                                                                                                                                                                    1. re: Dirtywextraolives
                                                                                                                                                                                                                                                      mamachef RE: Dirtywextraolives Nov 9, 2012 07:56 AM

                                                                                                                                                                                                                                                      Awesome. I happen to have some Tabachnik's to hand, and I was wondering what to do with it. And now, I know! (Because much to my chagrin - I canNOt eat it plain.)

                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                        d
                                                                                                                                                                                                                                                        Dirtywextraolives RE: mamachef Nov 10, 2012 02:32 PM

                                                                                                                                                                                                                                                        Now I'm thinking lime juice, if you have it. That would work better.

                                                                                                                                                                                                                                                      2. re: Dirtywextraolives
                                                                                                                                                                                                                                                        tcamp RE: Dirtywextraolives Nov 9, 2012 08:14 AM

                                                                                                                                                                                                                                                        You know, that reminds me of a soup "recipe" I got from a friend recently. This one is obviously an easier soup but lends itself to some of the same ingredients - roasted garlic and bacon would be nice. Anyway, it is delicious as is:

                                                                                                                                                                                                                                                        Fire Roasted Tomato & Cheddar Soup

                                                                                                                                                                                                                                                        I sauteed onions, garlic and celery in olive oil, then added 3-4 cans of fire roasted diced tomatoes with juice, salt/pepper, a bit of sugar and about 2 cups of broth, simmered for about 30 mins, then pureed with the immersion blender until it was mostly smooth.
                                                                                                                                                                                                                                                        Meanwhile, I made a bechamel sauce with cream and shredded cheddar cheese. Then I stirred the cream sauce into the tomato soup and added some smoked paprika and - voila! It was sort of a cross between cheddar cheese soup and cream of tomato soup. I served it last night with BLTs.

                                                                                                                                                                                                                                                  2. boyzoma RE: LindaWhit Nov 9, 2012 08:17 AM

                                                                                                                                                                                                                                                    I used some of the butternut squash from the freezer and made soup last night. I sauteed up some onion, celery, carrots and the squash, then added in chicken stock and simmered for about an hour. Then ran the batches through the blender. It was sooooo good. Just what we needed for a cold night. I had a small salad on the side and DH had a grilled tuna sandwich with his. Might just have this again tonight. Its so nasty out and the fog is so thick I can hardly see the house across the street!

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: boyzoma
                                                                                                                                                                                                                                                      mamachef RE: boyzoma Nov 9, 2012 08:41 AM

                                                                                                                                                                                                                                                      Soup and tuna melt is just the ticket on a cold day. I hope your weather improves, but it really is such a nice excuse to stay in and do comforting things like eat and cook, isn't it? I love butternut squash soup, and every now and again I add some chopped apple and bacon, just for fun. :)

                                                                                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                                                                                        boyzoma RE: mamachef Nov 9, 2012 08:54 AM

                                                                                                                                                                                                                                                        I thought about apple, but didn't have any. I read some reviews that some people add sweet potatoes too. The bacon sounds like a winner too. But - what doesn't sound good when you add bacon? I added bacon to my salad but didn't even think to add it to the soup! I'll give it a shot next time.

                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                          mamachef RE: boyzoma Nov 9, 2012 08:56 AM

                                                                                                                                                                                                                                                          I never once thought about adding sweet potatoes, but why not? I use regular potatoes as a soup thickener all the time, as a way of not having to use roux or other dairy since that's just such an enormous HASSLE when I'm feeling lazy, which is frequently. :)

                                                                                                                                                                                                                                                    2. tiffeecanoe RE: LindaWhit Nov 9, 2012 08:24 AM

                                                                                                                                                                                                                                                      German Bratwurst with Cabbage in a Creamy Sauce. I've really enjoyed this women's recipe blog. http://www.balticmaid.com/2012/10/ger...

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: tiffeecanoe
                                                                                                                                                                                                                                                        boyzoma RE: tiffeecanoe Nov 9, 2012 09:00 AM

                                                                                                                                                                                                                                                        Yum. I looked at that recipe and it looks really good. I could go for that. Looks pretty easy too.

                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                          tiffeecanoe RE: boyzoma Nov 9, 2012 12:49 PM

                                                                                                                                                                                                                                                          I'll let you know how it turns out!

                                                                                                                                                                                                                                                          1. re: tiffeecanoe
                                                                                                                                                                                                                                                            ChristinaMason RE: tiffeecanoe Nov 10, 2012 12:18 PM

                                                                                                                                                                                                                                                            Oooh! That blog is a great find. I'm psyched. Thanks for sharing. How was the dish?

                                                                                                                                                                                                                                                      2. eperdu RE: LindaWhit Nov 9, 2012 10:22 AM

                                                                                                                                                                                                                                                        Last night I made chicken and cheese lasagna roll-ups. It's not fancy by any means. I'm still finding my feet when it comes to cooking and I don't do much without a recipe.

                                                                                                                                                                                                                                                        http://www.ivillage.com/chicken-and-c...

                                                                                                                                                                                                                                                        I'm also working with a weird schedule as I don't get off work until 9pm. It means finding foods that can be made fairly quickly after I get off work and that can also be made partially ahead of time. In this dish,I made the chicken a few days ago ago and one my last break (I work at home) I mixed up the filling. When I got off work, my boyfriend had put the water on to boil for the noodles so I got those going and the oven pre-heated. We sat down to eat about 10 which isn't great but .. better than hitting up Denny's again.

                                                                                                                                                                                                                                                        Anyway, the recipe was pretty bland. I had thought the feta and parmesan would be salty but it wasn't enough to overcome the ricotta. Next time I wouldn't use feta but another cheese like mozzarella since I like melty cheese in my lasagna. I'd also more liberally salt/pepper the mixture. Overall I liked this recipe because it has a lot of possibilities. It wasn't difficult rolling them up and it made serving so much easier! It wasn't the stringy ooey gooey mess that regular lasagna has.

                                                                                                                                                                                                                                                        Now to figure out next week's menu plan ....

                                                                                                                                                                                                                                                        1. mariacarmen RE: LindaWhit Nov 9, 2012 12:02 PM

                                                                                                                                                                                                                                                          one guess: lamb! we still have plenty of the vindaloo lamb left, for which i'm VERY EXCITED. we also have a butternut squash. i'm thinking of stuffing the squash with diced cooked lamb, maybe some raisins, celery, cilantro. we'll see, tho - the BF gets home well before i do and may have other ideas....

                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                            mamachef RE: mariacarmen Nov 9, 2012 02:28 PM

                                                                                                                                                                                                                                                            That sounds absolutely fantastic.....a titch of cumin, little cardamom, maybe even a tad minced ginger, just for happy....yep, sounds like you've done it again!

                                                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                                                              boyzoma RE: mamachef Nov 9, 2012 03:33 PM

                                                                                                                                                                                                                                                              Hmmmmm - Has anyone used butternut squash in a "savory pancake" recipe? Maybe I need to go back and read that thread again. Also wondering about spaghetti squash in a savory pancake. "Me thinks too much" !!!!!!

                                                                                                                                                                                                                                                              1. re: boyzoma
                                                                                                                                                                                                                                                                mamachef RE: boyzoma Nov 9, 2012 03:42 PM

                                                                                                                                                                                                                                                                boyzoma, I've used shredded zucchini in pancakes many times over and i see no reason why lightly-steamed well-dried spaghetti squash wouldn't work wonderfully for those. And the butternut squash could just be pureed, and incorporated into a sugarless pancake batter, with maybe some middle-Eastern herbs and spices. Sounds like a fantastic idea; I've made pumpkin pancakes, but of course they weren't savory - however, the pumpkin puree made them wonderfully moist and rich, but not too dense. I can totally see it working.

                                                                                                                                                                                                                                                                1. re: boyzoma
                                                                                                                                                                                                                                                                  scubadoo97 RE: boyzoma Nov 9, 2012 09:35 PM

                                                                                                                                                                                                                                                                  I'm sure it would work

                                                                                                                                                                                                                                                                2. re: mamachef
                                                                                                                                                                                                                                                                  mariacarmen RE: mamachef Nov 9, 2012 04:22 PM

                                                                                                                                                                                                                                                                  thanks, mc, but nope, BF is taking over the dinner-making tonight, as i'm at work for at least another hour and he's home and hungry.

                                                                                                                                                                                                                                                                  also, the lamb was so very well seasoned already - being a vindaloo - it doesn't really need much fixing up - it's already got all that yummy stuff!

                                                                                                                                                                                                                                                                  i did request that he use the lamb and the squash though. we'll see what he comes up with. i'm sure it'll be good!

                                                                                                                                                                                                                                                                3. re: mariacarmen
                                                                                                                                                                                                                                                                  scubadoo97 RE: mariacarmen Nov 9, 2012 09:35 PM

                                                                                                                                                                                                                                                                  Now that does sound delicious

                                                                                                                                                                                                                                                                4. tcamp RE: LindaWhit Nov 9, 2012 02:41 PM

                                                                                                                                                                                                                                                                  I just made soup to use up leftover pork sirloin roast and chicken stock. Onion, garlic, chopped hatch chiles from SIL, canned tomatoes, chicken stock, cannelli beans, chili powder, smoked paprika. Grilled cheese sandwich coming up.

                                                                                                                                                                                                                                                                  1. LindaWhit RE: LindaWhit Nov 9, 2012 04:03 PM

                                                                                                                                                                                                                                                                    It's FRIDAY!!!!! And waking up this morning, it was decided by my tastebuds that it's cheeseburger night. The boigah will be cooked to medium rare, put on a toasted and buttered English muffin, with some ketchup. But ::::gasp!:::: I'm not going with my standard potato chips. Instead, I'm laboriously cooking up some McCain's sea salt french fries. Very difficult to make - heat oven to 450°, put the frozen fries in a single layer on a baking sheet, and bake for 25 minutes, stirring once. I *think* I can manage that.

                                                                                                                                                                                                                                                                    And a salad of CSA lettuce, chopped Cubanelle peppers, shaved carrot, sprinkled with feta and drizzled with a lemon-herb vinaigrette.

                                                                                                                                                                                                                                                                    "The Mind of a Chef" on PBS on the tube later this evening (Anthony Bourdain narrated as the cameras follow David Chang around). I hope it's as good as I've read it is.

                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      mariacarmen RE: LindaWhit Nov 9, 2012 04:24 PM

                                                                                                                                                                                                                                                                      your dinner sounds great. i remember always liking frozen fries, growing up, but haven't had them in years. will have to rectify that soon.

                                                                                                                                                                                                                                                                      interesting about the PBS show too! i'll see if it's playing here tonight. (and i know you - you're just dying to hear AB's voice, if only that!)

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        LindaWhit RE: mariacarmen Nov 9, 2012 04:48 PM

                                                                                                                                                                                                                                                                        I'll take what I can get with AB. :-)

                                                                                                                                                                                                                                                                        And as I said to a friend - sometimes a boigah is a boigah - sustenance. And sometimes it's better than filet mignon. Tonight was that - better than filet.

                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                          steve h. RE: LindaWhit Nov 9, 2012 05:00 PM

                                                                                                                                                                                                                                                                          How were the fries?

                                                                                                                                                                                                                                                                          Years ago, my mom gifted us with Omaha Steaks. Included in the box were so-called potatoes au gratin (giant tater tots) that you fire up in the oven. Addictive.

                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                            LindaWhit RE: steve h. Nov 9, 2012 05:09 PM

                                                                                                                                                                                                                                                                            I overdid them just a wee bit, as they were all different sizes. So overall, a bit crispier than I'd have liked. But they all got et. :-)

                                                                                                                                                                                                                                                                    2. steve h. RE: LindaWhit Nov 9, 2012 04:17 PM

                                                                                                                                                                                                                                                                      Chilean sea bass is on the menu.

                                                                                                                                                                                                                                                                      Snow has melted, broken tree limbs (for the most part) collected, temperatures are reverting to the mean.

                                                                                                                                                                                                                                                                      I drove to my local fishmonger (commercial/retail guy) and purchased a piece of great-looking Patagonian tooth fish. Deb will roast it in the oven. There will be a tomato (home grown) and olive salad on the side. Anchovy, olive oil, garlic will kick up the the salad. Kalamatas will have a major roll but the anchovies get best supporting actor. I'll parole a California pinot noir from the wine jail. Orzo and a green salad will round out the meal. Chinatown will be on the plasma.

                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                        kubasd RE: steve h. Nov 10, 2012 08:53 AM

                                                                                                                                                                                                                                                                        Wow, Steve, that sounds absolutely stellar!! I LOVE the flavors in that salad! And with orzo? I don't make it nearly enough... oh, and the fish! Damnit, I just ate lunch and now I'm hungry again!

                                                                                                                                                                                                                                                                        1. re: kubasd
                                                                                                                                                                                                                                                                          steve h. RE: kubasd Nov 10, 2012 11:10 AM

                                                                                                                                                                                                                                                                          Thanks for the kind words. It was stellar.

                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                            ChristinaMason RE: steve h. Nov 10, 2012 12:21 PM

                                                                                                                                                                                                                                                                            Great film. What is toothfish like?

                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                              steve h. RE: ChristinaMason Nov 10, 2012 12:33 PM

                                                                                                                                                                                                                                                                              in the wild, the fish is hideously ugly. When properly prepared, the firm, white flesh is mild, flavorful, almost sweet. It's a favorite of mine.

                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                scubadoo97 RE: ChristinaMason Nov 10, 2012 01:39 PM

                                                                                                                                                                                                                                                                                It's the same fish as Chilean Sea Bass

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                                                                                                                                                                                                                                                                          Floridagirl RE: LindaWhit Nov 9, 2012 05:01 PM

                                                                                                                                                                                                                                                                          I've been eating out of my freezer for about 6 weeks. No buying. At some point I bought 3 packeges of Tabachniks frozen creamed spinach because it was 3 for $2.00. It is not anything like creamed spinach, who knew. It is very liquidy so I thawed it and added a cup of chicken stock and cooked basmati rice in it and the rice was really good. Had that with chicken livers cooked with bacon, onions, garlic, mushrooms, fresh sage with a small splash of red wine vinegar at the end.

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                                                                                                                                                                                                                                                                            scubadoo97 RE: Floridagirl Nov 9, 2012 09:30 PM

                                                                                                                                                                                                                                                                            Good save on the spinich. Smart move. And the rest of the meal sounds delicious

                                                                                                                                                                                                                                                                          2. mariacarmen RE: LindaWhit Nov 9, 2012 07:53 PM

                                                                                                                                                                                                                                                                            My baby made doner kebab! he sliced up our leftover lamb, grill panned it, put it in pitas, added some purchased hummus, and made a "white" sauce out of tahini, garlic, and lime juice, along with thinly sliced onions and cukes. but the BEST part were the FRIES he stuffed on top. just like we had in Marseille! Alongside was a red pepper and poblano chile salad, and also some roasted butternut squash. (which pretty much was an after-thought. we still have half the squash left, though, so i may do my vindaloo lamb-stuffed squash over the weekend.

                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                              scubadoo97 RE: mariacarmen Nov 9, 2012 09:33 PM

                                                                                                                                                                                                                                                                              Grilled meat in pita, always good.

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                                                                                                                                                                                                                                                                                ChristinaMason RE: mariacarmen Nov 10, 2012 12:22 PM

                                                                                                                                                                                                                                                                                Great idea. He's so creative in the kitchen!

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                                                                                                                                                                                                                                                                                  mariacarmen RE: ChristinaMason Nov 10, 2012 04:32 PM

                                                                                                                                                                                                                                                                                  he is, thanks CM!

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                                                                                                                                                                                                                                                                                Harters RE: LindaWhit Nov 10, 2012 03:21 AM

                                                                                                                                                                                                                                                                                "Cooking the books" at Harters Hall reaches "Sichuan Cookery", Fuchsia Dunlop, 2001.

                                                                                                                                                                                                                                                                                Now I have to say, this will be the first time trying to cook Sichuan dishes. We've eaten it in restaurants a few times but, even there, the food of Sichuan and Hunan are very recent introductions to the restaurant scene in the metro area. Like most Brits, my past experiences with eating and trying to cook Chinese food has been based on Cantonese food which comes to us via our ex-colony of Hong Kong. And, yes, restaurant/takeaway Cantonese in the UK is as gloopy as it probably is wherever you are - not something to inspire the palate.

                                                                                                                                                                                                                                                                                So, for this first attempt, I'm trying a couple of dishes which I know from restaurants. That should mean I'll be able to make a taste comparision.

                                                                                                                                                                                                                                                                                First up, a starter of spicy cucumber salad (giang huang gua). Batons of cucumber are briefly cooked with Sichuan dried chills and Sichuan pepper and are left ot cool.

                                                                                                                                                                                                                                                                                For a main course, probably the best known Sichuan dish in the UK - gong bao chicken - which is often sold in Chinenese (Cantonese) restaurants and take-aways as Kunp Po Chicken, although it never has the same spicing as when I eat it in a Sichuan place. Small cubes of chicken are marinated in soy, Shaoxing wine, cornflour. The recipe gives no idea how long to marinate for so I'm going to guess at 30 minutes. Sichuan chillis and peppercorns go in the wok for a little while, before adding the chicken and ginger, garlic and spring onions. That cooks through and then a sauce of sugar, cornflour, dark and light soy, Chinkiang vinegar & sesame oil goes in . And then some peanuts just before dishing up.

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                                                                                                                                                                                                                                                                                  mamachef RE: Harters Nov 10, 2012 07:07 AM

                                                                                                                                                                                                                                                                                  That sounds absolutely wondeful. I'd put money on you having a purely succesful dinner. And that marinade, 15 minutes is the ticket, You don't want those chicken cubes to go mushy on you. That would be such a shame...but 15 minutes and you'll have velvety, moist chicken.

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                                                                                                                                                                                                                                                                                    Harters RE: mamachef Nov 10, 2012 08:05 AM

                                                                                                                                                                                                                                                                                    15 minutes - thanks.

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                                                                                                                                                                                                                                                                                    linguafood RE: Harters Nov 10, 2012 08:50 AM

                                                                                                                                                                                                                                                                                    Those two are likely some of my favorite Sichuan dishes. I've recently purchased a 'special' chili oil with garlic and sesame seeds that seems to be ideal for the cuke dish, which I've tried to replicate in vain before. I'll hafta try it again. Those peppercorns are so goddamn addictive, it's crazy!

                                                                                                                                                                                                                                                                                    Oh, and the chicken..... mmmmmmmmmakes my tongue sing for hours afterwards. Let us know how it all came out :-)

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                                                                                                                                                                                                                                                                                      ChristinaMason RE: Harters Nov 10, 2012 12:23 PM

                                                                                                                                                                                                                                                                                      I have the same recipe saved from an internet search and am very curious what you thought. I have yet to try it, but plenty of chicken on hand to give it a go soon now.

                                                                                                                                                                                                                                                                                    2. Berheenia RE: LindaWhit Nov 10, 2012 08:30 AM

                                                                                                                                                                                                                                                                                      Hubby made breakfast- thick cut bacon and scrambled eggs with fines herbes. Some raisin toast and coffee. Life is good. Last night we had some awful chinese food from the local so tonight staying in and cooking ?? have to see what looks good at the market. That kugel that mamachef made sounds awfully tempting.

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                                                                                                                                                                                                                                                                                        LindaWhit RE: Berheenia Nov 10, 2012 03:14 PM

                                                                                                                                                                                                                                                                                        That's a good hubby making an excellent breakfast!

                                                                                                                                                                                                                                                                                      2. ChristinaMason RE: LindaWhit Nov 10, 2012 12:27 PM

                                                                                                                                                                                                                                                                                        We're heading out for a concert later tonight (Justin Jones---highly recommend-- www.justin-jones.com ), so we had a heavy mid-day meal instead of a big dinner. I sliced and pounded a single giant b/s chicken breast into cutlets, floured and eggwashed them, dipped in Italian-seasoned panko, pan fried 'em, topped with mozz. and parm. and popped them into the oven to heat through. On the side we had leftover lemon green beans and linguini tossed with marinara, and served the chicken with more of the sauce on top. Delicious, and fairly light on labor.

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                                                                                                                                                                                                                                                                                          steve h. RE: ChristinaMason Nov 10, 2012 12:36 PM

                                                                                                                                                                                                                                                                                          nice.

                                                                                                                                                                                                                                                                                        2. steve h. RE: LindaWhit Nov 10, 2012 01:27 PM

                                                                                                                                                                                                                                                                                          We've topped the limit. I've moved the party over to here:
                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/877052

                                                                                                                                                                                                                                                                                          LW: I swear the count was over 312 when I moved stuff. Yell, but don't hit.
                                                                                                                                                                                                                                                                                          Mods have been doing a little house cleaning?

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                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                            LindaWhit RE: steve h. Nov 10, 2012 03:14 PM

                                                                                                                                                                                                                                                                                            Strange, that's the only thing I can think of, although we're given a decent amount of leeway with this thread. It was at 297 when I looked at my profile list this evening after being out all day. Off to #172 to post WFD! :-)

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                                                                                                                                                                                                                                                                                              mariacarmen RE: steve h. Nov 10, 2012 04:38 PM

                                                                                                                                                                                                                                                                                              who are you, Karl Rove??

                                                                                                                                                                                                                                                                                              JUST KIDDING EVERYONE! See you all on the new thread.

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                                                                                                                                                                                                                                                                                                steve h. RE: mariacarmen Nov 10, 2012 04:48 PM

                                                                                                                                                                                                                                                                                                I'm much taller.

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                                                                                                                                                                                                                                                                                                  mariacarmen RE: steve h. Nov 10, 2012 05:00 PM

                                                                                                                                                                                                                                                                                                  heh....

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