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What's For Dinner #173 - the Empty-the-Fridge-Before-American-Thanksgiving Edition [old]

LindaWhit Nov 16, 2012 03:25 PM

Yup. Just a few days away from the biggest food day of the American year. People across the country are peering into their fridges and freezers and wailing "WHERE are we going to fit everything?" Which means you're eating down the fridge/freezer to MAKE room. (Thank goodness I have a spare fridge and chest freezer in the garage!)

So - what are you doing to open up some space in said appliance in time for Turkey and Football Day?

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  1. LindaWhit Nov 16, 2012 03:27 PM

    As for me, I took out a small foil loaf pan of baked ziti last night to defrost. It was popped into the convection oven sprinkled with some mozzarella. Can't get any simpler than that! A small salad and it's dinner.

    Oh yeah - and a nice glass of WINE. Of course. It's Friday - AND it's the start to a weeklong vacation for me....although I will be doing some work-work both tonight at home and a bit on Monday checking out the site for our Company holiday party - but I'm *not* at the office. That's key.

    So..... :::::Clink:::::: Happy Staycation to ME!

    5 Replies
    1. re: LindaWhit
      roxlet Nov 16, 2012 04:20 PM

      When I worked when my son was little, he would ask me every morning if it was a working day or a staying day. Enjoy your staying days!

      1. re: roxlet
        Breadcrumbs Nov 16, 2012 05:03 PM

        Aww roxlet, I loved your post! How sweet.

        1. re: roxlet
          LindaWhit Nov 16, 2012 05:45 PM

          I like staying days. Although I do eventually want an away week somewhere. I will be working on that, perhaps visiting friends elswhere in the country. :-)

        2. re: LindaWhit
          boyzoma Nov 16, 2012 04:42 PM

          Awww, good for you LW. You deserve some time at home. So..... :::::Clink:::::: Happy Staycation to YOU! And I'm with you. I am lucky to have an extra fridge and freezer!

          1. re: LindaWhit
            Breadcrumbs Nov 16, 2012 05:04 PM

            Have fun Linda. We invest so much time and money making our homes our sanctuaries but never seem to take enough time to enjoy them. Do enjoy your stay-cation, I'll live vicariously...except for the wine part...Clink, right back at 'ya!!

          2. Bacardi1 Nov 16, 2012 04:27 PM

            Just one more day before the delivery of our new fridge on Sunday - YAY!!!! Thus, my fridge is already empty - lol!!! The few things (mostly cheeses & condiments) that I have left are outside on the deck in coolers.

            Tonight we just had a takeout mushroom pizza from one of our favorite local spots, but it was a good one, & was absolutely completely covered with mushrooms.

            5 Replies
            1. re: Bacardi1
              boyzoma Nov 16, 2012 04:51 PM

              Oh, Bacardi1 - you so have me drooling. I love ANYTHING mushroom, especially pizza. (insert drip, drip, drip, wipe drool here) :-)

              And congrats on the new fridge!!!! Way to start a clean holiday!

              1. re: Bacardi1
                LindaWhit Nov 16, 2012 04:57 PM

                Enjoy the an-ti-ci-pay-yay-shun of waiting for the new appliances! And enjoy your shroomy pizza. :-)

                1. re: Bacardi1
                  Breadcrumbs Nov 16, 2012 05:05 PM

                  Tell us about your new fridge Barcardi...what did you decide on?

                  1. re: Breadcrumbs
                    Bacardi1 Nov 17, 2012 10:01 AM

                    Nothing exciting at all -in fact pretty much just bare basics. Our home was built by the original owner as a sort of 2nd vacation/hunting home, so the kitchen & allocated spaces for appliances were made for bare basics. Thus, our fridge, range, & dishwasher (which we originally had to remove some cabinets in order to have at all) have to fit the available space, which doesn't always leave a lot of options. But that's okay. It's just the 2 of us, & we're adaptable. We did notice that things for basic models have been dumbed down a lot since we bought the original models 15 years ago, but so be it. The only change we made was to a top freezer instead of a bottom one, because my knees are pretty crapped out & accessing our current bottom freezer was getting difficult. A top freezer will be better, as pulling out bottom crisper drawers in the fridge will be easier to deal with.

                    http://www.sears.com/kenmore-21.0-cu-...

                    1. re: Bacardi1
                      Breadcrumbs Nov 23, 2012 03:16 PM

                      That fridge looks and sounds very similar to a fridge we purchased for my Mom Bacardi and the freezer on the bottom is a great option. Our own fridge (a Kitchenaid that I can't wait to get rid of but it just keeps on going!!) has a top freezer and I'd so much prefer to convenience of having it on the bottom.

                      Enjoy your fridge Bacardi, it's always fun to have something new!!

                2. weezieduzzit Nov 16, 2012 04:32 PM

                  What? We're supposed to be cleaning it out? Sheesh... with all that the stores are giving away and all the coupons my frige is stuffed so full its unbelievable. We can't even find anything its so full.

                  The deals were too good to pass up, though..... I got $120 of groceries for about $50 this week and I'm not one of those crazy coupon people (we don't eat packaged food so coupons usually do me no good,) it was just the store rewards coupons and 3X points if I use that coupon for butter and 5X points if you use rewards, etc..... next thing I know we're stuffed to the gills with groceries!

                  8 Replies
                  1. re: weezieduzzit
                    LindaWhit Nov 16, 2012 04:59 PM

                    Ooh! Yes. :::::Must get butter!::::: And *great* savings on whatever you got, weezie.

                    1. re: LindaWhit
                      weezieduzzit Nov 16, 2012 05:05 PM

                      I bought 10 pounds of butter.... I go through so much of it with Christmas baking and $1.80 a pound was too good to resist!

                      I swear I'm normally not a food hoarder at all. Just around the holidays.

                      1. re: weezieduzzit
                        LindaWhit Nov 16, 2012 05:47 PM

                        WOW. $1.80 a pound is a great price! Closest I can get is probably $2.50.

                        1. re: weezieduzzit
                          t
                          tannline Nov 17, 2012 04:52 PM

                          Agree with Linda - where did you find the butter at that price?

                          1. re: tannline
                            weezieduzzit Nov 17, 2012 07:44 PM

                            Fresh and Easy. Its $2.49 and there is a 60 cent off coupon with no limit, it even says to scan it once for each one you purchase. The coupons come in the email you get when you sign up for their "Friends" card. The $10 off $50 is also in the mail every week.

                            1. re: weezieduzzit
                              LindaWhit Nov 18, 2012 06:51 AM

                              Ahh...West Coast-based. Nothing like that way over here. ------ >

                              1. re: LindaWhit
                                gingershelley Nov 18, 2012 10:12 AM

                                We have NOTHING like that in my part of the west coast in PNW! I wish! No fresh'n easy stores here....

                                1. re: gingershelley
                                  mariacarmen Nov 18, 2012 11:17 AM

                                  been waiting for the F&E to open up blocks away for over a year!

                    2. weezieduzzit Nov 16, 2012 05:20 PM

                      Its looking like Beef Stroganoff sans noodles plus roasted cauliflower. Probably some quickly wilted spinach and Earthbound Farms "power greens" blend to go with (which will clear a large container from the crowded frige. The stroganoff will rid the frige of the rest of the sour cream and some plain Fage... there is a method to the madness tonight!)

                      ETA: I made two lattice top baby caramel apple pies in ramekins with the leftover apple slices we had taken to Disneyland with us earlier in the week. They are too cute!

                      1. mariacarmen Nov 16, 2012 09:09 PM

                        as for cleaning out the fridge for thxgiving.... not sure yet if we're staying home and cooking for the Oldster, or taking him out to some place that is palatable to both he and my sister & i. we currently have a res at a seafood (for us)/prime rib (for him) place - kinda generic food with kitschy decor... Just not sure what the old guy would prefer - getting out, or staying in. Hey, i think i'll ask him!

                        the BF doesn't celebrate anything (except me!) and so will be at home. which means i may make us a mini thxgiving dinner Friday. ve shall see...

                        as for dinner tonight, the BF took the last of our leftover pork shoulder and bathed it in a gravy he made with the pan juices mixed with a couple tablespoons of my leftover vindaloo sauce. very tasty. with that, he made his version of blitva, a potato/chard dish we had in Croatia, but using kale because we had it. green salad. very nice, all of it, comfort food for sure on a rainy night.

                        5 Replies
                        1. re: mariacarmen
                          Berheenia Nov 17, 2012 10:03 AM

                          I just had some really good oldster food- made my tummy so happy. We went to a different place for breakfast because it was near the enormous grocery store and their special was corned beef hash benedict. I love hash and I love hollandaise. There were poached eggs on top and english muffins under the home made hash and the hollandaise was served on the side. Turns out they have new cooks from Albania. Your remark about Croatia got me thinking- maybe a hidden gem in the culinary world. Blitva sounded gross until I saw the ingredients which are two of my favorite foods.
                          So we shopped and now the fridge is packed again and tonight I'm making a chicken casserole with mushrooms because I have leftover cooked breasts and a splash of heavy cream to use up, Egg noodles and peas will be the other ingredients. Getting a turkey on Wednesday when I have some room. Bags of veggies can live in the car which is the back up fridge when we have a lot of food to store. Beer and wine on the balcony.

                          1. re: Berheenia
                            gingershelley Nov 17, 2012 11:25 AM

                            That hash/benedict sounds like the best of several worlds BH - yum!

                            1. re: Berheenia
                              s
                              sydthekyd Nov 17, 2012 06:02 PM

                              What restaurant and where, please?

                              1. re: sydthekyd
                                Berheenia Nov 19, 2012 02:47 AM

                                Westbury Restaurant in West Roxbury which is part of Boston Mass. Sort of a tarted up diner.

                              2. re: Berheenia
                                mariacarmen Nov 17, 2012 07:00 PM

                                that breakfast sounds TO DIE FOR. my oldster doesn't like hollandaise, tho, but i'd totally make/eat that.

                                Blitva is REALLY good! try them! this link seems like the real deal, as we had them in Croatia, even though it's from some Low GI blogger's site. http://lowgicooking.com/babas-blitva/ sub in swiss chard for the "silver root".

                            2. gingershelley Nov 17, 2012 11:26 AM

                              Well, I certainly am doing NO good at cleaning out the fridge for T-day! I shopped at the Asian market Hung Long yesterday and bought a whole bag of goodies, so I could participate in DOTM, which due to being busy, and computer problems, I had not gotten on-board with so far this month.
                              I made Bahn -Xeo; 'Sizzling Saigon Crepes' - one of my favorite first-course dishes to order out, and had never made at home before. I had heard they were hard to make without breaking them, and easy to make greasy (heat must be HIGH, or the rice flour in the batter just absorbs oil). I thought they were easy to make - and just as tasty as I know them to be. A new recipe for 'take out night at home' added to the mix....
                              This is the recipe I used: http://www.epicurious.com/recipes/mem...

                              I made 1/3 the recipe as was cooking for just myself, which was a bit tricky to measure, so may be why my batter seemed very runny, and I added just a tblsp. more rice flour to it so it seemed like thin pancake batter, rather than thick water!

                              I also used some thinly shaved meaty pork belly rather than ground pork, as I had picked up a chunk of that at the Hung Long asian store. I sauteed that for a minute with a pinch of minced fresh ginger, dab of minced garlic, then added the onion & the shrimp. Proceeded with the recipe. My first one stuck and kind of crumbled,and was a tad soggy in the middle, but tasted good when wrapped and sauced, etc.
                              The second one turned out near-perfect, and is in the pictures.

                              I highly recommend these - pretty easy and tasty. The garnish and sauces make it extra special. I also served with plum sauce thinned with some lime and chili/garlic sauce, as my favorite place served both a salty and sweet sauce with this, and I wanted that too... all in all - a great foray into savory pancakes at home!

                               
                               
                               
                               
                              10 Replies
                              1. re: gingershelley
                                linguafood Nov 17, 2012 03:07 PM

                                Cool!

                                1. re: gingershelley
                                  kubasd Nov 17, 2012 05:26 PM

                                  Oh yum!!! I'm going to have to look into making these.... Sounds right up my alley!!

                                  1. re: kubasd
                                    gingershelley Nov 18, 2012 10:12 AM

                                    They really were easy - and tasty! I had more ingredients, so had them again last night!

                                  2. re: gingershelley
                                    steve h. Nov 17, 2012 05:38 PM

                                    That's really excellent. Well done.

                                    1. re: gingershelley
                                      d
                                      Dirtywextraolives Nov 17, 2012 06:36 PM

                                      Is it really called hung long...? Just gotta know...{{smirk, smirk}}

                                      1. re: Dirtywextraolives
                                        gingershelley Nov 18, 2012 10:14 AM

                                        O yes - I can't help mentioning the name everytime I say I went there shopping. I am just a tad juvenile, even as I head toward 50! Heehe

                                      2. re: gingershelley
                                        mariacarmen Nov 17, 2012 07:03 PM

                                        i am so impressed, gs! i ADORE banh xeo. yours look fantastic.

                                        1. re: mariacarmen
                                          gingershelley Nov 18, 2012 10:16 AM

                                          Thanks MC - I was very happy with these.

                                          You have to try these - much easier at home than I ever thought. No eggs in the 'pancake', and only slighty exotic ingredients in the whole thing - nothing hard to find or that you probably don't already have at home!

                                        2. re: gingershelley
                                          PHREDDY Nov 19, 2012 05:55 AM

                                          Asian food = meis en plas!....nice!

                                          1. re: PHREDDY
                                            gingershelley Nov 19, 2012 09:50 AM

                                            I try to to my mis en place anytime I am cooking a fast-assembly meal; have everything ready and measured so it comes together fast. Learned the hard way early on....

                                            Also do mis if I want to take pictures before/after even if it is 'slow' food:) I like being able to show the raw, the process and the finished dish.

                                        3. Uncle Bob Nov 17, 2012 11:39 AM

                                          Kaintuck Bourbon.......
                                          Missippi River Fried Catfish..........
                                          Missippi Fresh Mustard & Turnip Greens Seasoned With.......
                                          Louziana Tasso and Missippi Bacon......
                                          Missippi Fresh Corn Meal Hush puppies....
                                          Missippi Sweet Potato Fries.......
                                          Missippi Mud Brownies........

                                          6 Replies
                                          1. re: Uncle Bob
                                            linguafood Nov 17, 2012 03:07 PM

                                            yer MISSing a double-s-i, mr. mississippi '-D

                                            1. re: linguafood
                                              Uncle Bob Nov 17, 2012 05:06 PM

                                              Well ya spell it that way for sure....but it's not how it's pronounced/said ....usually. ~ It's 'Miss-sippi' don't ya know! :))

                                            2. re: Uncle Bob
                                              Cherylptw Nov 17, 2012 03:12 PM

                                              Dang, I had chicken nachos with homemade chips for dinner and now I want some of Uncle Bob's dinner! What's for Thanksgiving Uncle Bob?

                                              1. re: Cherylptw
                                                Uncle Bob Nov 17, 2012 05:19 PM

                                                Raw Oysters.......
                                                A "Smoked" Turkey and Cornbread..,Made with rich, fat chicken stock/broth, dressing.
                                                Sweet Potatoes with buttah, brown shuga and fresh peh-cons.
                                                No telling what else the little brown-eyed girl has planned.....Oh, some kind of yeast rolls she makes that tend to float off the table unless you keep em covered with a napkin, and, a peh-con pie for certain....

                                                1. re: Uncle Bob
                                                  Cherylptw Nov 17, 2012 07:11 PM

                                                  Oh Gawd! I love smoked turkey...and pecan pie...and light as air rolls that magically float off the table....sigh....wish I could be at your table, I know it's going to be delicious

                                                  1. re: Cherylptw
                                                    Uncle Bob Nov 18, 2012 07:28 AM

                                                    Yep! Just several very old, TNT family recipes that will indeed be delicious....I'll think about ya when I eat a piece of 'peh-con' pie! ;)

                                                    Happy Thanksgiving!

                                            3. linguafood Nov 17, 2012 03:12 PM

                                              My band has another early gig tonight, so nothing incredibly involved.

                                              I scored two gorgeous, ridiculously fresh trouts (caught yesterday morning) that were still rigid when I bought them at the farmer's market. Trout dude is also experimenting with smoking king salmon belly, of which he let me try a little strip. OMG, heavenly.

                                              The two trouties will be brushed with olive oil, oregano, lotsa s&p, then thrown on the grill. Side will be petite peas with diced yellow, red & green pepper and red onion, splashed with white wine, hit with some herbs.

                                              Thankfully, most people haven't left town yet for the break and the local football team won, so the crowd should be in a rockin' mood. Fingers crossed.

                                              18 Replies
                                              1. re: linguafood
                                                t
                                                tannline Nov 17, 2012 04:55 PM

                                                Wow - wish we could get fresh trout where I live! Enjoy!!

                                                1. re: tannline
                                                  linguafood Nov 18, 2012 08:31 AM

                                                  They are wonderful, and *massive*. I couldn't finish mine, so maybe next time we'll just get one big one for the two of us. Love, love, love trout. Though mackerel's good, too.

                                                  1. re: linguafood
                                                    gingershelley Nov 18, 2012 10:20 AM

                                                    LOVE trout and mackerel as well Lingua - sounds divine. Hope the gig was good!

                                                    1. re: gingershelley
                                                      linguafood Nov 18, 2012 10:30 AM

                                                      It picked up. We sounded great (yea, helps to practice occasionally), and we had a bunch of very enthusiastic dancers for most of the night.

                                                      Still have some leftover trout & peas which might become my second breakfast -- after my man was so kind to serve me a grilled cheese IN BED.

                                                      1. re: linguafood
                                                        mariacarmen Nov 18, 2012 11:20 AM

                                                        bfast number one and bfast number two sound great.

                                                        1. re: mariacarmen
                                                          linguafood Nov 18, 2012 11:23 AM

                                                          almost ready for bfast number two :-)

                                                          then to decide WFD. it's a tough life, this.

                                                        2. re: linguafood
                                                          LindaWhit Nov 18, 2012 11:35 AM

                                                          lingua, I just cracked up at this line: "my man was so kind to serve me a grilled cheese IN BED."

                                                          On a local newspaper blog that I often participate on, people write in with their relationship problems. The blog owner publishes the letter, gives her advice, and then opens it up to the readers to also give their advice. For one letter over a year ago, the issue between the letter writer and her boyfriend was one that the blog owner claimed she couldn't publish with the usual terminology that the letter writer used. So she substituted the phrase "grilled cheese" for this particular act, and asked that all responders do the same. To say the least, it made for a very interesting reading of the blog that day, looking at all of the substitutional phrases that people used.

                                                          So of course, when I saw "my man was so kind to serve me a grilled cheese IN BED." all I could think of was "Well, of COURSE he did." ;-)

                                                          Annnnd now back to your regularly scheduled What's For Dinner board. :-P

                                                          1. re: LindaWhit
                                                            linguafood Nov 18, 2012 11:37 AM

                                                            Dare I ask which particular act the coded grilled cheese stood in for? I'd hate to venture a guess :-D

                                                            1. re: linguafood
                                                              LindaWhit Nov 18, 2012 11:45 AM

                                                              Let's just say the letter writer's boyfriend was not as orally fixated as she would have preferred he be. In fact, he wasn't at all. ;-)

                                                              We can only assume that the letter writer used a more graphic phrase, and the blog owner was so ferklempt that she couldn't come up with anything better than a grilled cheese. LOL

                                                              1. re: LindaWhit
                                                                linguafood Nov 18, 2012 12:14 PM

                                                                Ahahahahaha. I know what advice I'd given her, taken from the brilliant Dan Savage: DTMFA.

                                                                1. re: linguafood
                                                                  LindaWhit Nov 18, 2012 01:16 PM

                                                                  I do believe several women *did* post exactly that. :-)

                                                            2. re: LindaWhit
                                                              gingershelley Nov 18, 2012 12:10 PM

                                                              TOO funny LW..... I will look at grilled cheese a bit differently from now on!

                                                              1. re: gingershelley
                                                                LindaWhit Nov 18, 2012 12:13 PM

                                                                Yeah, believe me gingershel, every time I hear that someone had that for lunch, I start giggling. It's only when my Mom tells me that she had that for lunch that I scrunch up my brain and say to myself ::::I didn't hear that, I didn't hear that::::: :-)

                                                              2. re: LindaWhit
                                                                Berheenia Nov 18, 2012 12:50 PM

                                                                Obviously I live in the wrong suburb of Boston. Our blogs are just about dog poop and plastic bags which we are outlawing in 2013.

                                                                1. re: Berheenia
                                                                  LindaWhit Nov 18, 2012 01:16 PM

                                                                  Berheenia, this blog is on one of the major newspaper websites for Boston. So it's all-encompassing of all Boston-area suburbs. (And don't forget the styrofoam cups and carry-out containers in your town!)

                                                                2. re: LindaWhit
                                                                  weezieduzzit Nov 18, 2012 01:06 PM

                                                                  Hahaha. Too funny. (At our house it's "peanutbutter cookies." Long story....)

                                                                  1. re: weezieduzzit
                                                                    mariacarmen Nov 18, 2012 04:38 PM

                                                                    at least we're keeping it food related!

                                                                    love it.

                                                                    1. re: mariacarmen
                                                                      PHREDDY Nov 19, 2012 05:59 AM

                                                                      Does the type of cheese or bread matter?...What about if it is "opened face"...ooops...I am laughing so hard I am of the the bathroom!!!!

                                                      2. LindaWhit Nov 17, 2012 04:26 PM

                                                        Pasta'ing again tonight. Long day driving around for errands, as well as doing my Thanksgiving Day food shopping and removing bathroom towel hooks, filling holes in tile, and then hanging other towel racks. And with tons of CSA veggies to roast, I figured a pasta meal would be easy enough.

                                                        Roasted broccoli, mushrooms, carrots, radishes, and red bell peppers after tossing with olive oil, salt, lots of freshly ground pepper, dried thyme and some garlic powder. Cooked up some rotini, made a Knorr's package of Alfredo sauce to which I added combined total of 1-1/2 Tbsp. of dried marjoram, parsley, and oregano to herb-it-up. Added some Presidente garlic & herb soft cheese, poured it over the pasta and roasted veggies, and dinnah was soived.

                                                        1. mariacarmen Nov 17, 2012 06:37 PM

                                                          Great day - stayed home, cleaned house, listened to NPR, music, the rain, and planned my dinner. Which was London broil, marinated for 6 hours in onion, garlic, dark soy sauce, balsamic, olive oil, minced ginger, s&p. Heated the CI until screaming hot with some olive oil, cooked the meat for about 1.5 minutes on each side, then into a 425 degree oven for about 3.5 mins. let it sit, then sliced. It was blood red inside, just how we like it. alongside, a variation on Smitten Kitchen's potato pancakes (my first entry for the DOTM thread) - i added finely grated carrot and parsley to the onion/potato mix. I had a little leftover apple/onion sauce, and with some mexican crema, these were fantastic! finally, a salad i tried to replicate that a woman brought to our office thanksgiving lunch Thursday - arugula, persimmon & pomegranate salad. My made-up dressing was pom juice (squeezed some arils), sherry vinegar, s&p, and a bit of sugar. Very good, and so festive!

                                                          The BF called this a "restaurant quality" meal! I did think the london broil was a bit chewy, tho i followed CHer ipsedixit's directions from this thread to the letter: http://chowhound.chow.com/topics/6676...

                                                           
                                                          9 Replies
                                                          1. re: mariacarmen
                                                            steve h. Nov 17, 2012 07:05 PM

                                                            home run.

                                                            1. re: steve h.
                                                              mariacarmen Nov 18, 2012 02:22 AM

                                                              thanks, steve! even better: charred tortillas at 2:00 a.m., with uber-thin slices of rare meat, cheese, and some aioli. heaven.

                                                              1. re: mariacarmen
                                                                ChristinaMason Nov 19, 2012 06:30 AM

                                                                oh, hell yes. yum.

                                                            2. re: mariacarmen
                                                              LindaWhit Nov 18, 2012 06:55 AM

                                                              Lovely!

                                                              1. re: mariacarmen
                                                                linguafood Nov 18, 2012 08:33 AM

                                                                muy bien, mc. might hafta make it a beefy night here today.

                                                                1. re: mariacarmen
                                                                  gingershelley Nov 18, 2012 10:24 AM

                                                                  Very nice MC - High praise to be 'restaurant worthy' to the BF. Pass a plate over here!

                                                                  1. re: mariacarmen
                                                                    roxlet Nov 18, 2012 03:21 PM

                                                                    Lovely!

                                                                    1. re: mariacarmen
                                                                      GretchenS Nov 19, 2012 10:16 AM

                                                                      I love it when I can pull off a restaurant quality meal -- and that sure sounds like one if there ever was one, good work mc!!!

                                                                      1. re: GretchenS
                                                                        mariacarmen Nov 19, 2012 10:42 AM

                                                                        thanks GS, and everyone else!

                                                                    2. d
                                                                      Dirtywextraolives Nov 17, 2012 07:09 PM

                                                                      Trudging through another busy week produced a meatloaf with baked potatoes and green beans dinner; and then some meatballs and marinara sauce. The sauce was a bit rushed, so it wasn't my best effort. Tonight was a rainy, lazy weekend night, so I heated up a jarred Alfredo sauce and cooked a pot of fettuccine. Topped fettuccine Alfredo with a meatball and marinara, and had made a clam pizza pie as the bread on the side, Had par cooked some bacon pieces, and spread some white clam sauce on some pizza dough with fresh mozzarella. All baked together become a tasty garlic bread sub. Worked for me. Onto Thanksgiving - bring it.

                                                                      1. weezieduzzit Nov 17, 2012 07:52 PM

                                                                        The man came home with a container of this salsa/ pepper and oil concoction that a relative of a friend of a friend of his made for the tacos they had earlier today.... it smells and looks like its completely charred/ burnt but it doesn't taste that way. It looks like sludge and olive oil. He failed to warn me that the spoonful I tried would feel like it was burning a hole through my mouth but the heat didn't linger, a nice taste did. He said it is Guatemalan- does anyone know what this magical condiment is or what kind of peppers it might be made from? I don't recognize the taste of the pepper at all- and I grow and many different kinds of peppers! Its fantastic stuff.

                                                                        I cleaned and seasoned a pound of shrimp for a quick stirfry in a hot skillet with coconut oil and reheated last nights roasted cauliflower in the oven and made the man tacos with corn tortillas, I just had shrimp and cauliflower (shame on me... nothing green tonight...) and the delicious salsa/sauce/pepper concoction... whatever it is!

                                                                        1. mcel215 Nov 18, 2012 03:54 AM

                                                                          I actually cleaned my fridge last night. My it looks so bare.

                                                                          I got take out of my new favorite Thai dish, Basil Fried Rice. That will be tonight's dinner. And I baked and froze a few chicken thighs for the few nights ahead, along with soup from the freezer for weekday lunches.

                                                                          Now to make an ice cream cake and ricotta cheesecake today.

                                                                          Happy pre-Turkey Day everyone ~

                                                                          1. n
                                                                            nadiam1000 Nov 18, 2012 04:16 AM

                                                                            I love this. We are selling our house so I have been cleaning out the pantry for a while. I completely emptied and cleaned our second fridge and moved it into the garage so I do not want to use it. I have made various meals such as a Thai Chicken soup with some Asian broth and rice noodles and frozen chicken, Mac and cheese with jarred alfredo sauce, pantry elbow macaroni, sharp cheddar and frozen bread crumbs, and an asian meal with frozen egg rolls and sticky rice(for some reason I have 5 pounds in my pantry). French toast this morning from frozen bread and using up eggs and milk. Freezer still not empty(where did all this stuff come from???) but getting better. I need to buy my turkey today so it can thaw and I need the space in my fridge. Once we move and I get a new fridge, it will not be a side by side.

                                                                            1 Reply
                                                                            1. re: nadiam1000
                                                                              LindaWhit Nov 18, 2012 06:58 AM

                                                                              Sounds like lots of good cooking, nadiam! And yeah, the freezer contents seems to multiply like rabbits, doesn't it?

                                                                            2. linguafood Nov 18, 2012 10:32 AM

                                                                              WFD tonight? Not sure yet. Apparently, the topic of flammekuchen came up late last night (not that I have any recollection of that '-), a new project I asked my man to involve himself with....that, and a good homemade pizza dough.

                                                                              Then I saw some seared beef on the interwebs, and am now not so sure anymore. Wegmans will lead the way, is my guess.

                                                                              1. LindaWhit Nov 18, 2012 11:44 AM

                                                                                Pats vs. the Indy Colts on the tube for an afternoon game, so I need something that will cook up easily. I'm marinating a BISO chicken breast in a combination of tangerine marmalade, freshly grated ginger, dry sherry, lemon peel, lemon olive oil, and honey-ginger balsamic white vinegar. It'll roast in a hot oven while some basmati rice cooks and some broccoli steams.

                                                                                I've also taken out a 2 lb. boneless chuck roast that I'll cut up and sear and make a big pot of beef-vegetable-barley soup, mostly for the freezer. Mom will get Turkey Day leftovers *and* some soup on Thursday.

                                                                                4 Replies
                                                                                1. re: LindaWhit
                                                                                  Berheenia Nov 18, 2012 12:47 PM

                                                                                  I'm having palpitations just thinking about this game. I'm making beef stew (chuck meat with mega red wine and root veggies) in a 325 oven, a beautiful baguette and a bagged caesar or what I call a scissor salad as I use scissors to open the various bags in the package.

                                                                                  Still trying to finalize my menu on Wednesday night with the perfect side dishes for chicken marbella which have to be different from the Thanksgiving sides - squash, spinach, brussels, mashed potatoes and so forth. So far cauliflower salad and roasted broccoli are contenders.

                                                                                  1. re: Berheenia
                                                                                    LindaWhit Nov 18, 2012 01:20 PM

                                                                                    Breathe, Berheenia. Breathe.

                                                                                    And YUM! on the beef stew! As for sides for the chicken marbella, what about orzo or Israeli couscous? Or an Armenian Rice Pilaf?

                                                                                    http://chowhound.chow.com/topics/559095

                                                                                    1. re: LindaWhit
                                                                                      Berheenia Nov 18, 2012 01:35 PM

                                                                                      Thanks as half the guests are Japanese American or married to one I am going with basmati rice in the fuzzy logic cooker - think it's time to pour a big cold glass and turn on the TV.

                                                                                    2. re: Berheenia
                                                                                      LindaWhit Nov 18, 2012 05:29 PM

                                                                                      TOLD ya to breathe. ;-) ::::Whomp, whomp, whomp!::::

                                                                                  2. gingershelley Nov 18, 2012 12:35 PM

                                                                                    Since my mind was in the gutter already, thanks to LW, and her new defining take on the grilled cheese sandwich, I had to stay down in the gutter (on my belly?) and go rub a pork belly piece with salt/sugar a la Momofuku recipe. WAIT! Hold the presses.....My hankering is for something other than asian, as I had Bahn Xeo for 2 nights.... I am going back to that belly and adding fennel seed, allspice and black pepper, and going to serve with braised cabbage, ala GERMAN pork belly.

                                                                                    That will sit most of the afternoon - it is only about a lb., so I think 4 hours will be fine - then I shall roast that and serve with potatoes and cabbage braised in pork liquids. I shall pick up a new jar of grainy mustard while out thrift shopping this afternoon.

                                                                                    Can't wait to hear what Lingua thinks of this bastard prep!

                                                                                    3 Replies
                                                                                    1. re: gingershelley
                                                                                      linguafood Nov 18, 2012 01:52 PM

                                                                                      That German pork belly sounds awesome. Bastard prep? Nicht in meinem Buch '-)

                                                                                      1. re: gingershelley
                                                                                        d
                                                                                        Dirtywextraolives Nov 19, 2012 08:53 AM

                                                                                        Wow, sounds great! Let us know how it comes out....

                                                                                        1. re: Dirtywextraolives
                                                                                          gingershelley Nov 19, 2012 09:53 AM

                                                                                          Ended up having a friend drop by who wanted to go out to one of our great hole-in-the-wall neighborhood places here in my 'hood. So we had Peruvian food - I wiped the rub off the belly in the evening, and put it in the fridge to dry - I will cook it today - Monday and report below!

                                                                                      2. weezieduzzit Nov 18, 2012 01:15 PM

                                                                                        Since we're not having turkey for Thanksgiving and I'm incapable of passing up a free turkey, we're having one tonight. It will have double smoked bacon placed under the skin and be cooked on a big bed of veggies. It's really all about the leftovers and the stock.

                                                                                        I just remembered that the man got a fresh turkey from work last year... had forgotten about that. We might just have another turkey in our future.

                                                                                        Anyhow.... brussels sprouts will be shredded and sauteed in bacon fat and drizzled with a good balsamic at the end and of course the veggies that cooked with the turkey. Some of those veggies with be blended with some drippings to thicken into "gravy" since I'm off wheat and corn.

                                                                                        1. linguafood Nov 18, 2012 01:56 PM

                                                                                          Yep, Flammekuchen it is. The man has spoken. Nice not having to cook for a change. I shall report on the outcome. Last time he used the wrong flour, so it wasn't ideal, and it also needed way more crème fraîche & cheese (is there such a thing as too much of either? yeah, didn't think so).

                                                                                          I'll make a salad with endive, Belgian endive & radishes in a tangy walnut vinaigrette on the side.

                                                                                          8 Replies
                                                                                          1. re: linguafood
                                                                                            linguafood Nov 18, 2012 05:13 PM

                                                                                            Perfection. I love my man.

                                                                                             
                                                                                            1. re: linguafood
                                                                                              mariacarmen Nov 18, 2012 10:36 PM

                                                                                              wow, that looks deLISH!

                                                                                              1. re: mariacarmen
                                                                                                r
                                                                                                relizabeth Nov 19, 2012 06:06 AM

                                                                                                And that salad sounds sublime!

                                                                                                1. re: relizabeth
                                                                                                  d
                                                                                                  Dirtywextraolives Nov 19, 2012 08:55 AM

                                                                                                  Yes I agree on both counts!

                                                                                                2. re: mariacarmen
                                                                                                  scubadoo97 Nov 19, 2012 09:21 AM

                                                                                                  sure does!!

                                                                                                3. re: linguafood
                                                                                                  ChristinaMason Nov 19, 2012 06:36 AM

                                                                                                  Will he part with his recipe/technique?

                                                                                                  1. re: ChristinaMason
                                                                                                    linguafood Nov 19, 2012 08:39 AM

                                                                                                    I'm pretty sure he will. Or else :-)

                                                                                                    I'll hafta ask him & I'll post it here later. The flammekuchen is even tasty cold, about an hour after dinner hahahaha.

                                                                                                  2. re: linguafood
                                                                                                    gingershelley Nov 19, 2012 09:54 AM

                                                                                                    Very tasty!

                                                                                                4. roxlet Nov 18, 2012 03:26 PM

                                                                                                  My husband and son were gone most of the weekend, so dinner was solo. Friday night I was pooped from a medical procedure, so I just ordered out some Chinese food. Last night I used the last of the marinara and just had some pasta and a salad for dinner. Tonight, the boys are back, and dinner will be steak and a baked. There's a humongous porterhouse defrosting on the counter, and I am about to check the fridge in the garage to see if there is some lettuce for a caesar salad. If not, there are some fat asparagus that will be made with parmesan. I will enjoy the company.

                                                                                                  2 Replies
                                                                                                  1. re: roxlet
                                                                                                    linguafood Nov 18, 2012 03:52 PM

                                                                                                    One of my favorite meals. Buon appetito, signora!

                                                                                                    1. re: linguafood
                                                                                                      roxlet Nov 18, 2012 03:53 PM

                                                                                                      Grazie, bella! Anche io.

                                                                                                  2. JungMann Nov 18, 2012 03:52 PM

                                                                                                    Chicken breasts were on sale and I felt like something exotic --- and what is more exotic than chicken parm! Well it's exotic to me at least, particularly since it's only recently that I learned to make a marinara sauce that didn't taste like it had first taken a trip through the Indo-Pak grocer. On the side braised celery in an umami rich sauce. I could have defaulted to my roots and added soy sauce to the cooking liquid, but I decided to stick with the exotic theme and toss in a bouillon cube. Decidedly not my normal style of cooking and yet oh-so-good.

                                                                                                    1 Reply
                                                                                                    1. re: JungMann
                                                                                                      Berheenia Nov 19, 2012 06:05 AM

                                                                                                      I have made some modern day Italian recipes that had a splash of soy added to the tomato sauce. Globalization rocks in the kitchen.

                                                                                                    2. r
                                                                                                      relizabeth Nov 19, 2012 06:08 AM

                                                                                                      Our dinner last night was a clean out the fridge before traveling. We had 3 huge sweet potatoes, so we had a sweet potato souffle (also used up the remaining chipotle chilis, and a few stale tortillas). I seasoned it with that amazing Mexican spicy salt that is usually sprinkled on fruit. We had that with a slaw/salad of shredded kale and cabbage. I also made some sweet potato scones which will hopefully hold up on the plane. Im thinking of splitting them and then spreading with spicy peanut butter, as a thai sandwich of sorts.

                                                                                                      5 Replies
                                                                                                      1. re: relizabeth
                                                                                                        d
                                                                                                        Dirtywextraolives Nov 19, 2012 08:59 AM

                                                                                                        Yum, on all counts! I should try that soufflé, maybe it'll get my kids to eat sweet potatoes!

                                                                                                        1. re: Dirtywextraolives
                                                                                                          twodales Nov 19, 2012 12:04 PM

                                                                                                          I make a carrot souffle that folks are crazy about. People ask me to bring it to potlucks or for the recipe. It tastes somewhat pumpkin pie-ish and some people find it hard to believe that it's made from carrots. Children seem to like it too.

                                                                                                          1. re: twodales
                                                                                                            d
                                                                                                            Dirtywextraolives Nov 19, 2012 01:08 PM

                                                                                                            Yum, that's another veg my kids don't like cooked....

                                                                                                            1. re: twodales
                                                                                                              mariacarmen Nov 19, 2012 01:57 PM

                                                                                                              that sounds really great.

                                                                                                              1. re: twodales
                                                                                                                gingershelley Nov 20, 2012 09:32 AM

                                                                                                                Recipe share, 2dales? That sounds great!

                                                                                                          2. scubadoo97 Nov 19, 2012 06:22 AM

                                                                                                            bought a 4.5 lb Maple Leaf Duck. Boned it out. Saved the breast for dinner, ate the liver for a lunch snack, ground the rest of the meat for duck sausage, rendered the skin for the fat and crakclins and saved the bones for stock. No waste on this bird. Got a lot out of $13

                                                                                                             
                                                                                                            12 Replies
                                                                                                            1. re: scubadoo97
                                                                                                              PHREDDY Nov 19, 2012 08:29 AM

                                                                                                              Nice!...I see your knife skills with respect to poultry and really going strong!

                                                                                                              1. re: PHREDDY
                                                                                                                scubadoo97 Nov 19, 2012 09:26 AM

                                                                                                                Used the same technique per Jacque Pepin, as I did for a chicken and even though they are both poultry they are not the same. It was a bit more difficult to remove the meat from the bones when pulling the breast from the breast bone. Also I didn't want to loose the "tender" from the breast. Seems like stronger attachments that didn't allow for just pulling as with the chicken. Needed a bit more knife work to separate the flesh but in the end I had a full boned out duck with intact flesh. Tossed the idea of stuffing it around but really wanted the breast med/rare so cut them loose.

                                                                                                              2. re: scubadoo97
                                                                                                                linguafood Nov 19, 2012 08:43 AM

                                                                                                                I WANT.

                                                                                                                1. re: linguafood
                                                                                                                  gingershelley Nov 19, 2012 09:57 AM

                                                                                                                  +1!

                                                                                                                  1. re: gingershelley
                                                                                                                    LindaWhit Nov 19, 2012 02:25 PM

                                                                                                                    +2! My, that looks heavenly, scubadoo!

                                                                                                                2. re: scubadoo97
                                                                                                                  d
                                                                                                                  Dirtywextraolives Nov 19, 2012 08:58 AM

                                                                                                                  I have so been craving duck. Thanks for the nudge, nice job!

                                                                                                                  1. re: Dirtywextraolives
                                                                                                                    scubadoo97 Nov 19, 2012 09:31 AM

                                                                                                                    I used a balsamic honey reduction for the sauce. About 8-10 min skin side down then about 5 min on the flesh side, then kept flipping until my internal was about 120 or so.

                                                                                                                    1. re: scubadoo97
                                                                                                                      d
                                                                                                                      Dirtywextraolives Nov 19, 2012 01:09 PM

                                                                                                                      Nice. This may have to be for the weekend, if we're not "birded" out.

                                                                                                                  2. re: scubadoo97
                                                                                                                    gingershelley Nov 19, 2012 09:56 AM

                                                                                                                    Excellent s-t-r-e-t-c-h of that ducky, and nice breast if I may say so myself:)

                                                                                                                    1. re: scubadoo97
                                                                                                                      steve h. Nov 19, 2012 10:17 AM

                                                                                                                      What a handsome dish. Did you preserve the "quack", too?
                                                                                                                      Very impressive.

                                                                                                                      1. re: steve h.
                                                                                                                        scubadoo97 Nov 19, 2012 06:04 PM

                                                                                                                        Haha. Could have made quacker crackers. Next time

                                                                                                                        1. re: steve h.
                                                                                                                          gingershelley Nov 20, 2012 09:31 AM

                                                                                                                          I saw a tray of 'quackers' - aka duck bills and tongues - at the asian store last week.... How to cook a quack I ask?

                                                                                                                      2. ChristinaMason Nov 19, 2012 06:37 AM

                                                                                                                        I'm hoping to repurpose leftover carnitas into enchiladas tonight. Do any of you have suggestions for preventing the corn tortillas from disintegrating into the green chile sauce? The last time I made enchiladas, the flavors were there, but they totally fell apart. I had only warmed the tortillas that time---should I fry them in a goodly amount of oil instead?

                                                                                                                        3 Replies
                                                                                                                        1. re: ChristinaMason
                                                                                                                          scubadoo97 Nov 19, 2012 06:46 AM

                                                                                                                          Dredging your tortillas in hot oil It really makes a difference

                                                                                                                          1. re: scubadoo97
                                                                                                                            ChristinaMason Nov 19, 2012 01:19 PM

                                                                                                                            I'll give it a shot!

                                                                                                                            1. re: ChristinaMason
                                                                                                                              ChristinaMason Nov 19, 2012 06:49 PM

                                                                                                                              I bailed on making dinner to go for a long, brisk walk with a friend. DH offered to make dinner, which I gladly took him up on. It was delicious: Japanese curry w/ breaded tofu. He added all kinds of great vegetables that needed using--eggplant, mushrooms, carrots, green beans, green onion, shallots, etc. This time he had the genius idea to stir-fry the ingredients individually with garlic and only combine them with the sauce at the last moment before serving. It was a real improvement and one I'll be adopting. We enjoyed it over thin Chinese egg vermicelli stir-fried with red cabbage. Yum.

                                                                                                                        2. twodales Nov 19, 2012 06:55 AM

                                                                                                                          No "work-work" for me this week but plenty of work and errands at home. Car repairs and such. Ugh.

                                                                                                                          In the mood for curry so will it be a Gang Penang curry? Singapore noodles with curry? Or Something straight up Indian? Hmmm?

                                                                                                                          1. mariacarmen Nov 19, 2012 10:05 AM

                                                                                                                            alright, change of plans. the Oldster, it turns out, would like to stay home for Thxgiving, and the only reason he didn't want us to cook is it was "too much work" for us. hello, my sister and i LIKE to cook! so... gearing up for that after all. nothing newfangled or outlandish. it'll be the first thxgiving we've done since my mom died, so i'll keep everything pretty much the way it used to be. It's his favorite meal, anyway, anytime - turkey, stuffing, mashed potatoes, cranberry jelly... the basics.

                                                                                                                            tonight, however, there will be a pork tenderloin. i defrosted the marinade i made the other day for brussels sprouts but didn't use - ginger/garlic/maple syrup/sherry vinegar. pork is abiding in it now. tonight i'll scrape off the marinade, sear the tenderloin, add back the marinade, some chicken stock and chopped persimmons, then braise. not sure about sides yet. green beans sound good. if the BF hasn't scarfed all the sliced almonds i had....

                                                                                                                            ETA - i know i said nothing newfangled for our thxgiving dinner, but i just found a recipe for persimmon souffle, and i'm really into them right now, since they're everywhere....

                                                                                                                            http://www.cooksunited.co.uk/recipes/...

                                                                                                                            10 Replies
                                                                                                                            1. re: mariacarmen
                                                                                                                              gingershelley Nov 19, 2012 10:44 AM

                                                                                                                              The classic dinner for 'the oldster' and you ladies sounds great. Sometimes, don't mess with traditions:) That said Bring on the persimmons!

                                                                                                                              Care to share about your persimmon souffle? Fuyu or Hachia?

                                                                                                                              They are showing up a lot in the markets this year - more than I am used to in the past.....

                                                                                                                              1. re: gingershelley
                                                                                                                                mariacarmen Nov 19, 2012 11:29 AM

                                                                                                                                i think i'll go with the Fuyu. i used Hachia in my salad, but the fuyus i've been seeing seem (and that i have for tonight's dinner) seem to be more pliable.

                                                                                                                                1. re: mariacarmen
                                                                                                                                  gingershelley Nov 20, 2012 09:39 AM

                                                                                                                                  Fuyu's seem a bit easier to handle, and to work better for uncooked applications - tho I don't have a lot of experience working with them.

                                                                                                                                  Perhaps a thread on persimmon recipes is in order.... I need some education!

                                                                                                                                  1. re: gingershelley
                                                                                                                                    mariacarmen Nov 20, 2012 10:24 AM

                                                                                                                                    i think i got it backwards above. the ones i used last night were actually Hachias, and had a chalky taste, even after cooking with the pork (but only 20 mins.) - they are the astringent variety. the Fuyus i used for my salad the other night were non-astringent. i won't use the astringent ones again, unless they're fully ripe, which apparently mine were not (though they were totally soft.)

                                                                                                                                    http://en.wikipedia.org/wiki/Persimmon

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      gingershelley Nov 21, 2012 12:21 PM

                                                                                                                                      Read that myself yesterday:) That is part of why I would (as you seem to think, too) that a Fuyu is the better - easier - persimmon to handle!

                                                                                                                              2. re: mariacarmen
                                                                                                                                d
                                                                                                                                Dirtywextraolives Nov 19, 2012 01:10 PM

                                                                                                                                How nice! I bet he is looking forward to having his girls spoil him, and will enjoy the meal immensely!

                                                                                                                                1. re: Dirtywextraolives
                                                                                                                                  mariacarmen Nov 19, 2012 04:07 PM

                                                                                                                                  thanks dweo! haha - he'd better! we cook ALL his meals for him, mostly my sister, and he's so ornery lately, it's complain complain complain. but i know it's not all his fault. nothing tastes right to him anymore. now i'm kind of wondering if he'll even be able to enjoy this meal that i've made for at least 30 years. sad.

                                                                                                                                2. re: mariacarmen
                                                                                                                                  LindaWhit Nov 19, 2012 02:30 PM

                                                                                                                                  I'm glad you're all "staying in" for the Thanksgiving holiday. I'm sure the oldster will enjoy having his holiday favorites (both food and daughters!) around. :-)

                                                                                                                                  And I always go with the slivered almonds instead of sliced. I like the way they toast up without burning (as long as I don't leave them in the oven too long!). But geez, it's getting harder and harder to *find* a decent-sized package of slivered almonds. But I stood in front of the nuts in the baking aisle this weekend, and *finally* they showed themselves amongst the sliced and whole almonds.

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    mariacarmen Nov 19, 2012 04:03 PM

                                                                                                                                    thanks! it feels kinda good to be planning thxgiving dinner again.

                                                                                                                                    almonds - that's funny, i find it hard to find the sliced ones in my neighborhood! tho i did find some for my office party beet salad. maybe i'll just buy the slivered since those are readily available.

                                                                                                                                    1. re: mariacarmen
                                                                                                                                      LindaWhit Nov 19, 2012 04:04 PM

                                                                                                                                      Different strokes for different coasts. You want what *I* have, and I have what *you* want. :-)

                                                                                                                                3. juliejulez Nov 19, 2012 10:11 AM

                                                                                                                                  Chicken enchilada spaghetti! So delightfully trashy but I bet it'll be good and it's quick which is good since I have about a million chores to do before my guests show up tomorrow night. I'm using up all the bits and pieces of spaghetti and fettuccine that I have in the pantry, along with chicken from the freezer, cheese from the fridge, and a can of enchilada sauce from the pantry.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: juliejulez
                                                                                                                                    JungMann Nov 19, 2012 12:17 PM

                                                                                                                                    I still have a ton of enchilada sauce leftover from last month's DOTM. I will have to add this idea to the rotation!

                                                                                                                                    1. re: JungMann
                                                                                                                                      juliejulez Nov 19, 2012 04:11 PM

                                                                                                                                      Here's the recipe, looks pretty easy, and could easily be done with any kind of pasta, not just spaghetti. I think you could also mix in stuff like corn and black beans, I just don't have those on hand. http://traceysculinaryadventures.blog...

                                                                                                                                      1. re: juliejulez
                                                                                                                                        JungMann Nov 19, 2012 04:48 PM

                                                                                                                                        Thanks. I'll have to try and figure out if my enchilada sauce is still good. It's been sitting in the fridge since before the storm and while it is mainly just water and rehydrated chilies, I worry it if it should've been frozen first.

                                                                                                                                  2. janetofreno Nov 19, 2012 10:18 AM

                                                                                                                                    No need for fridge space since I'm going to my sister's for Thanksgiving, but I guess I was watching too much food channel because I got a craving for Thanksgiving dinner early. So yesterday I went out and bought a single Cornish Hen and made a mini-me Tday dinner, complete with my favorite side dishes: baked yam and roasted brussel sprouts (DH was traveling this weekend, so no need to stick to his usual pescatarian diet:-). Someone had sent a delicious pumpkin bundt cake with cream cheese frosting to my office, and I had brought home a big piece, so that was desert! Yum! Today I am making cornish hen-noodle soup - that should see me through until I fly to California....

                                                                                                                                    3 Replies
                                                                                                                                    1. re: janetofreno
                                                                                                                                      LindaWhit Nov 19, 2012 02:33 PM

                                                                                                                                      VERY nice mini-me T'gving Day dinner, janet! Love the sound of that pumpkin bundt cake. And eEnjoy your family dinner at your sister's.

                                                                                                                                      1. re: janetofreno
                                                                                                                                        ChristinaMason Nov 19, 2012 06:51 PM

                                                                                                                                        I'm impressed you got two meals out of that Cornish hen! Nice meal.

                                                                                                                                        1. re: ChristinaMason
                                                                                                                                          janetofreno Nov 19, 2012 09:30 PM

                                                                                                                                          Thanks...the soup was great, btw! I have been nursing a cold, and there is nothing like home-made chicken soup (even if made with cornish hen!) for a cold! Soup and the Niners tonight made for an excellent dinner.....and since DH (the Bears fan) was still traveling I was able to enjoy both without guilt! lol!!!

                                                                                                                                      2. h
                                                                                                                                        Harters Nov 19, 2012 10:22 AM

                                                                                                                                        Spent the last couple of days in Liverpool and had a rather good lunch in the city today (me - wild mallard breast; her - Welsh rarebit).

                                                                                                                                        So easy peasy for dinner - sausage sandwiches (supermarket "Sicilian" ones - heavy on the fennel), with fried red peppers and onions. It's the best mimic we can manage of an Italian sausage sandwich we had in New York during the Feast of San Gennaro - when the weather pissed down more than I can remember weather ever pissing down - and I come from the area known in the UK as the Rainy City)

                                                                                                                                        1. GretchenS Nov 19, 2012 10:29 AM

                                                                                                                                          Saturday I scored a gorgeous piece of local farm raised skin-on pork belly. With some coaching from Harters I roasted it during the Patriots laugher of a game yesterday afternoon. I had scored the skin and salted both skin and flesh side in the morning and left it to air dry. Then I roasted it at 425 for 20 minutes, turned the heat down to 350 and let it go another hour (checked it at 40 minutes but clearly not done). At that point the aroma was driving me mad so I cut a slice and put it back in. Sides were cubes of celeriac roated in pork fat (meh) and a crispy spicy vinegar slaw with cabbage, celery and apple that went perfectly with the pork. My second slice of pork 15 minutes later was even better -- the meat was meltingly tender -- but the skin was still kind of tough, it kind of stuck in the teeth. Does anyone know why? Did it need longer in the oven or a few minutes under the broiler or was it a mistake to salt the skin side ahead of time? Am thinking that when I have leftovers tonight (can hardly wait!) I might pull the skin off and broil it brushed with some fat. More slaw definitely, it was perfect, and maybe some rice.

                                                                                                                                          8 Replies
                                                                                                                                          1. re: GretchenS
                                                                                                                                            gingershelley Nov 19, 2012 10:48 AM

                                                                                                                                            I am working on a pork belly piece myself today; according to my research, it is often easier to slice off the skin, and cook/braise/roast the belly piece seperately. I actually saved my skin to use another day, so will only report later on my belly, which is getting a german spice treatment.

                                                                                                                                            1. re: gingershelley
                                                                                                                                              t
                                                                                                                                              tannline Nov 19, 2012 05:27 PM

                                                                                                                                              If we just looked at the last sentence, this sure is an interesting post! ;-)

                                                                                                                                              1. re: tannline
                                                                                                                                                LindaWhit Nov 19, 2012 07:35 PM

                                                                                                                                                Almost "Silence of the Lambs." ;-)

                                                                                                                                                1. re: tannline
                                                                                                                                                  mariacarmen Nov 19, 2012 08:06 PM

                                                                                                                                                  hah! love it.

                                                                                                                                                  1. re: tannline
                                                                                                                                                    gingershelley Nov 20, 2012 09:39 AM

                                                                                                                                                    touché, tannline! That is pretty funny sounding on re-reading!

                                                                                                                                                2. re: GretchenS
                                                                                                                                                  mariacarmen Nov 19, 2012 10:56 AM

                                                                                                                                                  well it SOUNDS great! i would think the broiler would do it for you, if not just more time.... good luck!

                                                                                                                                                  1. re: GretchenS
                                                                                                                                                    h
                                                                                                                                                    Harters Nov 19, 2012 11:22 AM

                                                                                                                                                    Phew. I'm glad my coaching generally worked.

                                                                                                                                                    Salting the skin should usually help not hinder the crisping. I would usually air dry it and then salt just before roasting but I'm not sure why doing it earlier should have had a negative effect.

                                                                                                                                                    Similarly the initial 20 minutes on high heat should have it starting to puff up. By the end of the roasting period, it should have been wonderful crackling. Next time, if there's a problem, carefully cut the skin off, while the meat rests for a few minutes, and put it under the broiler.

                                                                                                                                                    Leftover belly pork is a delight.

                                                                                                                                                    1. re: GretchenS
                                                                                                                                                      d
                                                                                                                                                      Dirtywextraolives Nov 19, 2012 01:17 PM

                                                                                                                                                      I too brine mine in salt & spices, but I braise mine, not roast. The skin is usually pretty tough either way; I usually slash it quite a bit to help the fat render. I think I will slice it off and try to fry it up next time.

                                                                                                                                                    2. tiffeecanoe Nov 19, 2012 11:44 AM

                                                                                                                                                      Well, I have some cheater pizza crust in the freezer. Must say, they are very good and seeing as I am unable to woodfire my own pizza crust, they're quite lovely to have on hand. They're called ItalCrusts (http://www.italcrust.com/)! I'll be making a simple margherita pizza and a big green salad loaded with what I thought I'd get to over the weekend. Looking forward to it!

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: tiffeecanoe
                                                                                                                                                        alliegator Nov 19, 2012 11:58 AM

                                                                                                                                                        It's not a cheat if you enjoy it! I also have a couple of personal sized crusts, and my dinner will be one with alfredo, leftover rotisserie chicken, spinach and bacon.

                                                                                                                                                      2. Berheenia Nov 19, 2012 01:56 PM

                                                                                                                                                        Found a big slab of lasagna in the freezer so it's WFD with some spinach and more baguette.

                                                                                                                                                        1. rabaja Nov 19, 2012 02:54 PM

                                                                                                                                                          Last night we splurged and had first of the season Dungeness crab. It was sweet and buttery and worth the effort -and price. Expensive this year!
                                                                                                                                                          We followed the crab with some very nice fluke filets a woman I work with gave me. They came seasoned and on a bed of fig leaves. I roasted them at 400F for about 7 minutes and they were very moist and delicious. A steaming bowl of sticky brown rice, some sautéed spinach and roasted turnips and dinner was served. Nice and easy on a grey Sunday.
                                                                                                                                                          Tonight I am trying to motivate to make stuffed chicken thighs. I have a bag of cranberry herb stuffing from WF and I intend to bone out some skin-on thighs and stuff, roll and roast them That's my intention anyway. Romanesco squash on the side and acorn squash, with lots of butter!
                                                                                                                                                          Three days until we gobble, gobble, but we seem to be doing a lot of that here already.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: rabaja
                                                                                                                                                            ChristinaMason Nov 19, 2012 06:52 PM

                                                                                                                                                            I had a very similar chicken dish at a wedding recently--a boned, skin-on chicken breast rolled around cornbread, cranberry, celery, and sage stuffing and roasted. Tasty, although I thought the filling was a tad too sweet.

                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                              rabaja Nov 19, 2012 07:21 PM

                                                                                                                                                              A woman I work with makes this pretty frequently and I always snag a bite or two of leftover,s but this is my first time actually buying store bought, overpriced stuffing. I imagine I'll need to use some stock to moisten it before I roll the thighs around it, too. Some celery and onion should also probably be added, thanks!
                                                                                                                                                              It got shelved until another day due to laziness on my part. Plain de-boned chicken thighs is now on the menu, thank goodness we like em plain.

                                                                                                                                                          2. b
                                                                                                                                                            bblonde Nov 19, 2012 03:28 PM

                                                                                                                                                            Last week I made some cherry chutney for pork chops. Tonight I mixed the leftovers with some dried breadcrumbs and stuffed a pork loin and topped with more of the chutney. I'll slice that, serve with a rice pilaf and a salad with blue cheese and balsamic vinaigrette. And wine. It's only Monday.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: bblonde
                                                                                                                                                              mariacarmen Nov 19, 2012 04:06 PM

                                                                                                                                                              yum.

                                                                                                                                                              1. re: bblonde
                                                                                                                                                                ChristinaMason Nov 19, 2012 07:08 PM

                                                                                                                                                                cherry chutney sounds awesome. how did you make it?

                                                                                                                                                              2. d
                                                                                                                                                                Dirtywextraolives Nov 19, 2012 04:13 PM

                                                                                                                                                                Already started on the prep for Thursday. Have been babysitting my turkey stock all day, and though I love my new(ish) never-burn stockpot, it sure does take a lot to get it to simmer.....may have to let the stock go for a few more hours. Makes the house smell great though. Blanching the haricots verts for the casserole, and continuing the frantic search for my MIL's candied cranberry recipe. I've made it every year for the last 15 years, you'd think I knew the proportions by now....

                                                                                                                                                                Serving the last of the meatloaf, with some tater tots for the kids, chicken-Proscuitto borsetti (mini pouches) pasta for the man & I, sauced with a fresh tomato-butter sauce with fresh tarragon & shaved Parm. Shredded radicchio salad with peperoncini & chick peas dressed with balsamic vinaigrette on the side.

                                                                                                                                                                1. Breadcrumbs Nov 19, 2012 04:27 PM

                                                                                                                                                                  No clean-outs required here in the great white north where Thanksgiving has already come and gone. Here in Toronto we've been enjoying some unseasonably warm weather so mr bc and I took advantage and hit the market over the weekend. Some beautiful wild mushrooms inspired tonight's meal, a four mushroom ragu atop some rigatoni. Unlike many folks here on CH, I didn't grow up w Marcella Hazan and though I have a couple of her books, I haven't cooked many dishes from them. If this recipe (from Marcella Says....) is any indication, I should be taking a closer look as everyone loved this dish. The best part was the incredible aromas that wafted through the house as this cooked. The paper boy's Mom (who I know) knocked on the door to find out what was cooking tonight!! So nice to have the windows open in November!!

                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                   
                                                                                                                                                                  12 Replies
                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                    ChristinaMason Nov 19, 2012 06:54 PM

                                                                                                                                                                    Nice! Would you mind paraphrasing that recipe?

                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                      GretchenS Nov 20, 2012 09:11 AM

                                                                                                                                                                      CM, I found this: http://prawnsandwich.blogspot.com/201... which is supposedly that ragu, sure sounds good to me, and Breadcrumbs your pictures are drool-worthy!

                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                        ChristinaMason Nov 20, 2012 02:33 PM

                                                                                                                                                                        Thanks, GretchenS! Appreciate your google-foo.

                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                          Breadcrumbs Nov 21, 2012 03:02 AM

                                                                                                                                                                          Thanks everyone for your kind feedback and thanks to Gretchen for posting that link. I'm away on business at the moment but when I'm back I'll compare the blogger's adaptation to the book and note any differences. With a quick glance I'd note Marcella doesn't use any sundried tomatoes and the dried mushrooms were just porcini.

                                                                                                                                                                          I'll be back w more info when I'm home.

                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                            ChristinaMason Nov 21, 2012 10:58 AM

                                                                                                                                                                            I thought that shitakes and sundried tomatoes sounded kind of suspect!

                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                              Breadcrumbs Nov 22, 2012 05:12 PM

                                                                                                                                                                              Ok I'm back home w book in hand, here's where the recipe in the link differ's from the book:

                                                                                                                                                                              FOR THE MUSHROOMS:

                                                                                                                                                                              2 oz dried porcini
                                                                                                                                                                              6 oz fresh shitake
                                                                                                                                                                              6 oz fresh cremini
                                                                                                                                                                              1/2 lb fresh button mushrooms (I used king oyster instead for the texture)

                                                                                                                                                                              Directions:

                                                                                                                                                                              Marcella doesn't say to soak overnight...just at least 30 mins (or until you need them) MH washes the fresh mushrooms under cold water before slicing very thin. MH uses 4 tbsp of evoo for sautéing.

                                                                                                                                                                              MH uses onions vs shallots.

                                                                                                                                                                              Only 1lb of veal is used.

                                                                                                                                                                              No vermouth is used

                                                                                                                                                                              only 6 fresh plum tomatoes are used

                                                                                                                                                                              No fingers are used in the crumbling of veal!!! (please and thank-you!!)

                                                                                                                                                                              That's it you're good to go! FYI, I saw no point in dirtying a bowl, I combined mushrooms w veal sauce in the larger of the two pans. Nor did I separate again to simmer.

                                                                                                                                                                              Enjoy!!

                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                GretchenS Nov 23, 2012 01:54 PM

                                                                                                                                                                                Thanks so much for those notes, Breadcrumbs, the original does sound better to me than the adaptation.

                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                  Breadcrumbs Nov 23, 2012 03:19 PM

                                                                                                                                                                                  You're quite welcome Gretchen, my pleasure!

                                                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                                                      LindaWhit Nov 19, 2012 07:43 PM

                                                                                                                                                                      That looks great!

                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                        gingershelley Nov 20, 2012 09:44 AM

                                                                                                                                                                        Yum! That looks great - I bet it smelled wonderful.....

                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                          mariacarmen Nov 20, 2012 10:23 AM

                                                                                                                                                                          oh yummy i want to make that! we make pasta dishes so rarely at our home...

                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                            linguafood Nov 20, 2012 10:33 AM

                                                                                                                                                                            Wow.

                                                                                                                                                                          2. Cherylptw Nov 19, 2012 05:03 PM

                                                                                                                                                                            Nothing special tonight...yesterday, I roasted a chicken for dinner seasoned with thyme, cumin, onion, garlic, s & p...a dizzle of olive oil; nice crispy skin. 4 cheese mac & cheese and peas & carrots to go with. Tonight, it's leftovers. I'm making a quick gravy for the bird; I have leftover mashed potatoes & mac & cheese. A garden salad will round things out.

                                                                                                                                                                            I absolutely have to make room in my fridge...not so much for Thanksgiving, I'm only making a side but for Saturday as we will be doing a huge dinner and I'll be making quite a few dishes. Am I the only one whose fridge is filled to the gills with condiments?

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: Cherylptw
                                                                                                                                                                              d
                                                                                                                                                                              Dirtywextraolives Nov 19, 2012 05:24 PM

                                                                                                                                                                              Um no. I have frequently been accused of being the "Condiment Queen".....

                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                ChristinaMason Nov 19, 2012 06:56 PM

                                                                                                                                                                                lol, yup, here, too. the photographic evidence is on FB.

                                                                                                                                                                                1. re: Dirtywextraolives
                                                                                                                                                                                  mariacarmen Nov 19, 2012 08:09 PM

                                                                                                                                                                                  part of the club here too!

                                                                                                                                                                                2. re: Cherylptw
                                                                                                                                                                                  gingershelley Nov 20, 2012 09:46 AM

                                                                                                                                                                                  3/4 of my fridge doors is condiments - just save room for a bottle or two of wine and a narrow tall pitcher for iced tea.... and then there is a whole short shelf of dairy (yogurt, sour cream, mexican crema, pint of homemade blue cheese dressing, 1/2 pint of leftover coconut milk, etc.) Sigh.

                                                                                                                                                                                3. weezieduzzit Nov 19, 2012 06:18 PM

                                                                                                                                                                                  Definitely beef tonight. I cooked a turkey yesterday and sure enough, the man messaged me today that work gave them turkeys so another is on the way home. So.... I'm going to try to rotate the proteins and meatless nights as much as possible to avoid white meat overload (and I have a couple of whole chickens, several packages of thighs and a couple of breasts in there as well as ground turkey I keep meaning to make potstickers out of.) I'm so glad I bought a couple pounds of shrimp this weekend, too.

                                                                                                                                                                                  Flank steak with a kind of chili garlic kinda sauce/marinade with limes to squeeze over the top. We have lots of green leafy choices for sides but I'm thinking a green salad tonight since I have cukes and grape tomatoes that I don't want to neglect. The man can have some corn tortillas if he desires something starchy.

                                                                                                                                                                                  1. jenscats5 Nov 19, 2012 06:19 PM

                                                                                                                                                                                    Nothing much special has been going on here lately......cook on Sunday, eat the leftovers for meals 2x that week.....This week, however we are on Vacation, well a "Staycation" or better yet a "Plumbcation" as we sat at home today while the plumbers dug up our 1st floor. They will be back tomorrow.

                                                                                                                                                                                    So dinner was a VERY easy meal of some simple pasta with veggies & chicken for me as the room where my freezer is is filled with piles of dirt. Sigh! Also don't want to cook a bunch this week due to T-day being on Thursday.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: jenscats5
                                                                                                                                                                                      rabaja Nov 19, 2012 07:15 PM

                                                                                                                                                                                      You are awfully brave to have that kind of work done the Monday before Thanksgiving! Good luck!

                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                        jenscats5 Nov 19, 2012 07:30 PM

                                                                                                                                                                                        They actually wanted to do it the DAY before our Halloween party! Then Sandy cancelled the work for the next week......this was the next best choice since I'm off!!!

                                                                                                                                                                                    2. mariacarmen Nov 19, 2012 07:40 PM

                                                                                                                                                                                      that ginger marinade is a keeper. pork came out nice and tender and pink. BF made roasted potatoes, and i sauteed green beans in butter and a little olive oil, with a crushed garlic clove and toasted walnuts (there being neither sliced nor slivered almonds at my nearest meximart.) a tasty, very quick and simple dinner.

                                                                                                                                                                                       
                                                                                                                                                                                      1. Bacardi1 Nov 20, 2012 06:15 AM

                                                                                                                                                                                        MAY I HAVE A DRUM ROLL PLEASE!

                                                                                                                                                                                        Last night, after almost 2 weeks of not having a working fridge/freezer or a fully-functional oven/range, I got to cook our first meal using the brand-new appliances (fridge/freezer, range, dishwasher) that were delivered to us Sunday.

                                                                                                                                                                                        Kept it simple - just a couple of baked marinated chicken breasts served on a bed of brown rice with buttered broccoli on the side.

                                                                                                                                                                                        Since I had to stop every 2 seconds to wipe off even the barest suggestion of a splatter on every pristine surface, hubby estimates that meals from now on will most likely be taking 2 to 3 times longer than usual - lol!

                                                                                                                                                                                        9 Replies
                                                                                                                                                                                        1. re: Bacardi1
                                                                                                                                                                                          jenscats5 Nov 20, 2012 06:30 AM

                                                                                                                                                                                          Great news on the new appliances!! Enjoy!

                                                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                                                            h
                                                                                                                                                                                            Harters Nov 20, 2012 06:31 AM

                                                                                                                                                                                            Congrats on being back in business. I know how pleased you must be - we had our kitchen completely remodelled about 5 years which meant there was no cooking for three weeks.

                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                              gingershelley Nov 20, 2012 09:51 AM

                                                                                                                                                                                              Wow, that is a fast remodel Harters - my kitchen was out of main service for nearly 2 months due to a cabinet snafu - also about 5 years ago. I finally was threatening bodily harm to the foreman if he didn't get me back and running by a week before Thanksgiving, as I was expecting 16 guests who I had invited to enjoy my new kitchen - they finally got it done enough so I could use the new stove, fridge, dishwasher and sink in time. Those were trying days, washing dishes in the bathtub and cooking on a hot plate and the bbq exclusively for 8 weeks!

                                                                                                                                                                                            2. re: Bacardi1
                                                                                                                                                                                              GretchenS Nov 20, 2012 09:15 AM

                                                                                                                                                                                              Congratulations, Bacardi1!

                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                gingershelley Nov 20, 2012 09:50 AM

                                                                                                                                                                                                Congrats, and ENJOY!

                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                  mariacarmen Nov 20, 2012 10:31 AM

                                                                                                                                                                                                  TA-DAAAAAAAAAAAAAAAA! congrats!

                                                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                                                    LindaWhit Nov 20, 2012 01:59 PM

                                                                                                                                                                                                    LOL! Congrats on thew appliances, Bacardi! And I suspect that Thanksgiving might cure you of that splatter clean-up until cooking is over. :-)

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      Bacardi1 Nov 20, 2012 03:21 PM

                                                                                                                                                                                                      Yeah, a friend of mine said the same thing this morning when I mentioned I might try making the "Sugared Cranberries" recipe from another thread here. He's made them before, & said that unless the color of my new appliances is "Cranberry Red", I could pretty much forget about the "pristine" thing - lol!!!

                                                                                                                                                                                                      1. re: Bacardi1
                                                                                                                                                                                                        scubadoo97 Nov 20, 2012 06:09 PM

                                                                                                                                                                                                        Enjoy the new equipment. As most here know its meant to be used

                                                                                                                                                                                                        I'll spend an hour or so degreasing my range-top and hood only to cook on it immediately after

                                                                                                                                                                                                  2. h
                                                                                                                                                                                                    Harters Nov 20, 2012 06:39 AM

                                                                                                                                                                                                    Steak rarely features at Casa Harters but up it pops for tonight's dinner. Free range Aberdeen Angus from our newish meat supplier, direct from the farm in the next county. Rump steaks which, although it's not the most tender cut it is, IMO, the tastiest.

                                                                                                                                                                                                    There'll be some spuds and an as yet undetermined veg which we'll pick up at the supermarket. And there'll be a big dollop of Bordeaux mustard, heavy with tarragon - the type that, in Britain, is always called French mustard.

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                      t
                                                                                                                                                                                                      tannline Nov 20, 2012 10:12 AM

                                                                                                                                                                                                      Sounds delicious - how fortunate to know the farm and enjoy steak so fresh. Mustard with tarragon sounds ideal to go with.

                                                                                                                                                                                                    2. Crockett67 Nov 20, 2012 06:59 AM

                                                                                                                                                                                                      Not only cleaning out fridge, but cooking a little lighter because T-day will be ridiculous!

                                                                                                                                                                                                      Friday-Saturday was strickly leftovers so that there were none for the big shop Saturday night.

                                                                                                                                                                                                      Sunday made spicy long beans and then some bok choi with oyster mushrooms served over rice.

                                                                                                                                                                                                      Monday, leftovers with a little kimchi and over easy egg for veggie bimibap.

                                                                                                                                                                                                      Tonight sardines smashed on bread with avacado and simple slice tomato salad.

                                                                                                                                                                                                      1. Berheenia Nov 20, 2012 08:17 AM

                                                                                                                                                                                                        Truly emptying the fridge night - leftovers! Beef stew for hubby and chicken casserole for me. Salad.
                                                                                                                                                                                                        Now I will have room for my chicken marbella to marinate.

                                                                                                                                                                                                        1. GretchenS Nov 20, 2012 09:22 AM

                                                                                                                                                                                                          For tonight, dithering between a cubano sandwich or pork kimchee ramen to whittle away at my leftover roasted pork belly. Whichever I do not have will probably be tomorrow's dinner.

                                                                                                                                                                                                          Thanksgiving will just be my oldster and me and he doesn't want turkey and won't eat much anyway. I finally settled on butterflied cornish hens (he likes those a lot) with mushroom duxelles under the skin and high-heat roasted so they are crispy, crash hot potatoes and sauteed (grown-up) spinach as that is one of the only green veggies he'll eat. And I hate washing it but it sure does have a lot more flavor than the far easier baby spinach! And then because it seems like Thursday should be spent cooking and that dinner won't take long to put together, I will also make him a batch of coq au vin for the freezer and myself some turkey stock from wings and necks so the house will at least smell like Thanksgiving. I have to work Friday but I get TWO comp days in early December which seems like a very good deal to me!

                                                                                                                                                                                                          Happy Thanksgiving everyone!!!

                                                                                                                                                                                                          11 Replies
                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                            jenscats5 Nov 20, 2012 09:36 AM

                                                                                                                                                                                                            Sounds delicious!! What makes your spinach "grown up"?? And is that crispy smashed potatoes?

                                                                                                                                                                                                            1. re: jenscats5
                                                                                                                                                                                                              GretchenS Nov 20, 2012 09:42 AM

                                                                                                                                                                                                              Just not the baby spinach in a bag but full-sized leaves in a bunch. And if you have never tried crash hot potatoes you owe it to yourself to fix that! :) Read about them here: http://thepioneerwoman.com/cooking/20... Good luck with the plumbing!!!

                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                jenscats5 Nov 21, 2012 06:21 AM

                                                                                                                                                                                                                Oh wow they look great!!! YES, I definitely have to make them!!!! I see some steak & potatoes in my future!! Thanks for the link?

                                                                                                                                                                                                            2. re: GretchenS
                                                                                                                                                                                                              mariacarmen Nov 20, 2012 10:33 AM

                                                                                                                                                                                                              enjoy your day cooking with the Oldster GS. sounds like you got a good deal.

                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                ChristinaMason Nov 20, 2012 02:35 PM

                                                                                                                                                                                                                lucky papa! sounds like some good eats coming soon. clever with the duxelles!

                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                  GretchenS Nov 20, 2012 02:58 PM

                                                                                                                                                                                                                  Too funny, CM, that is actually what we call him: Papa. He is originally from Germany and never liked the sound of "Dad" so it was never used in our house.

                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                    ChristinaMason Nov 20, 2012 03:03 PM

                                                                                                                                                                                                                    :) Frohes Erntedankfest!

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      GretchenS Nov 20, 2012 04:59 PM

                                                                                                                                                                                                                      Dankt Ihnen zu! OK, confession time, I speak no German but Google Translate is my friend.... :)

                                                                                                                                                                                                                      And to keep it food-related, that Cubano(ish) sandwich was mighty fine.... A worthy use for leftover roast pork belly.

                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                        d
                                                                                                                                                                                                                        Dirtywextraolives Nov 20, 2012 05:13 PM

                                                                                                                                                                                                                        Good to know. We love Cubanos. But never seem to have leftover pork belly ;)

                                                                                                                                                                                                                        1. re: Dirtywextraolives
                                                                                                                                                                                                                          ChristinaMason Nov 20, 2012 08:24 PM

                                                                                                                                                                                                                          I've decided to steal that idea, because I only used about half of the carnitas in tonight's enchiladas.

                                                                                                                                                                                                                2. re: GretchenS
                                                                                                                                                                                                                  Breadcrumbs Nov 23, 2012 03:22 PM

                                                                                                                                                                                                                  I love those crash hot's Gretchen and it's been a while since I've made them. Thanks so much for the reminder!!

                                                                                                                                                                                                                3. jenscats5 Nov 20, 2012 09:38 AM

                                                                                                                                                                                                                  Instead of cooking at home tonite and with the plumbing issues escalating (more work needs to be done at a later date) we are going out to eat & drown our sorrows with Thai food.

                                                                                                                                                                                                                  1. JungMann Nov 20, 2012 09:59 AM

                                                                                                                                                                                                                    As much as I enjoyed chicken parm, my genes make it a bit difficult to fully enjoy such a dairy-laden meal. And to be honest, my jeans don't help either. So when I got home last night to another defrosted chicken breast I decided to on a lighter chicken karahi. As the name implies, this is a one pot dish, a karahi being the South Asian corollary to a wok, and is generally a quite simple everyday dish. Rather than using a ground masala, I added whole cumin seed for little bursts of flavor and tossed the dish with julienned ginger and cilantro towards the end of cooking for a final, lingering perfume.

                                                                                                                                                                                                                    1. linguafood Nov 20, 2012 02:38 PM

                                                                                                                                                                                                                      As we're spending turkey day with a bunch of good friends of ours, there has been no need to clean out the fridge. Yesterday we did our post-workout sashimi, pea shoots & cocktail routine at a local resto, tonight is our Sichuan jour fixe....

                                                                                                                                                                                                                      Today, I was going to buy the Brussels sprouts I'm bringing over on turkey day... but no such luck, at least at Wegmans. The ones at another supermarket looked like crap. Here's hoping I can find some tomorrow.

                                                                                                                                                                                                                      I plan on making two batches of roasted B. sprouts, one vegetarian (olive oil, sea salt, quartered shallots, later to be squeezed with some lemon juice) and a good one (hahaha) with pancetta, quartered shallots, bacon & duck fat mix, and drizzled with maple balsamic.

                                                                                                                                                                                                                      And another resto meal tomorrow. Life's rough.

                                                                                                                                                                                                                      1. ChristinaMason Nov 20, 2012 03:15 PM

                                                                                                                                                                                                                        I'm finally getting around to making those carnitas enchiladas (green), which I'll be leaving for my husband as I'm babysitting for friends tonight. They've promised either tacos from the trendy (and delicious) new joint or carryout from a local Czech bistro, which I'm just thrilled we have in DC.

                                                                                                                                                                                                                        1. steve h. Nov 20, 2012 03:39 PM

                                                                                                                                                                                                                          I'll pull some burger patties from the freezer for tonight's meal.

                                                                                                                                                                                                                          I ground some burger meat last week (chuck, brisket, short rib in a 2:1:1 ratio) and was pleased with the fresh results. Now I'll get a chance to see how things taste after a week in the freezer.
                                                                                                                                                                                                                          There will be caramelized onions to mitigate the overall richness of the mix as well as some tomato slices (plum tomato from the store). White American cheese will cap the meat disks, delivery mechanism will be a potato roll. Crisps will be on the side.

                                                                                                                                                                                                                          This is all part of a greater, build a better burger, experiment. I'll noodle the ratios, add/subtract stuff and see where things go down the road.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                            LindaWhit Nov 20, 2012 03:54 PM

                                                                                                                                                                                                                            Can't go wrong with caramelized onions on top of a burger - enjoy! (And I *still* need to haul out the KA and the grinder attachment and try this myself, as this method - grind more and freeze some - will be the probable method I use.)

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              steve h. Nov 20, 2012 04:53 PM

                                                                                                                                                                                                                              Cold weather is all about football, comfort food and experimentation.
                                                                                                                                                                                                                              Have too much fun with that KA grinder.

                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                LindaWhit Nov 20, 2012 05:31 PM

                                                                                                                                                                                                                                Good point on the weather allowing for more time indoors and experimenting. :-)

                                                                                                                                                                                                                          2. d
                                                                                                                                                                                                                            Dirtywextraolives Nov 20, 2012 05:18 PM

                                                                                                                                                                                                                            After a full morning of turkey day prep, I decided to make some rice so we could have some fried rice for dinner, since the kids love it, heck, we all do, and at least it's all in one pan and cleans out the fridge a bit. So a hunk of roast pork from a forgotten roast was defrosted, and I'll toast it up with some hoisin sauce. Then sautéed some scallion, ginger & garlic. Scrambled egg. Add in some kimchi at the end. Dinner's done.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                                                                              Breadcrumbs Nov 23, 2012 03:21 PM

                                                                                                                                                                                                                              That sounds lovely Dirtywextraolvis, true "comfort food"

                                                                                                                                                                                                                            2. weezieduzzit Nov 20, 2012 06:10 PM

                                                                                                                                                                                                                              Tonight's plan for Thai lost out to my craving for saag paneer so that will be accompanied by a use-up-the-leftovers-curry that leans Indian with some grated steamed cauliflower "rice."

                                                                                                                                                                                                                              1. s
                                                                                                                                                                                                                                shaebones Nov 20, 2012 11:34 PM

                                                                                                                                                                                                                                I want to make Momofuku's roasted brussels sprouts, Maybe p/u a pizza on the way home from work,

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                1. re: shaebones
                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                  shaebones Nov 21, 2012 11:27 PM

                                                                                                                                                                                                                                  That brussels sprout recipe is flippin' amazing. Had it w grilled bourbon marinated steak tips, salad and a bottle of red.. Heaven.

                                                                                                                                                                                                                                  1. re: shaebones
                                                                                                                                                                                                                                    d
                                                                                                                                                                                                                                    Dirtywextraolives Nov 23, 2012 09:33 AM

                                                                                                                                                                                                                                    Is that the one with bacon & kimchee?

                                                                                                                                                                                                                                    1. re: Dirtywextraolives
                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                      shaebones Nov 23, 2012 03:56 PM

                                                                                                                                                                                                                                      No. Vinaogrette w fish sauce sugar rice wine garlic Chili pepper cilantro lime juice over roasted brussels

                                                                                                                                                                                                                                      1. re: shaebones
                                                                                                                                                                                                                                        JungMann Nov 24, 2012 11:13 AM

                                                                                                                                                                                                                                        I forgot all about this recipe. Truly one of the best ways to make brussels sprouts. Thanks for jogging my memory!

                                                                                                                                                                                                                                2. j
                                                                                                                                                                                                                                  jdwdeville Nov 20, 2012 11:43 PM

                                                                                                                                                                                                                                  Tonight was a "mini" lasagna of bechamel, gruyere, langostine tails, kale, and cannellini beans (and their liquid) made in a loaf pan while my sweet potatoes were roasting for the big day.

                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                  1. re: jdwdeville
                                                                                                                                                                                                                                    mariacarmen Nov 21, 2012 11:21 AM

                                                                                                                                                                                                                                    oh this combo is really intriguing! sounds great.

                                                                                                                                                                                                                                    1. re: jdwdeville
                                                                                                                                                                                                                                      gingershelley Nov 21, 2012 12:24 PM

                                                                                                                                                                                                                                      Wow, that's some lasagna combo... interesting!

                                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                                      Harters Nov 21, 2012 03:05 AM

                                                                                                                                                                                                                                      Our "cooking the books" exercise reaches the most used and most tattered book on the shelves. Yep, it's Nigel Slater's "Real Fast Food", 1992. This is the book we pick up when we need something quick and easy. Or when we've opened the fridge, found a disparate heap of ingredients and think "WTF can we do with this lot".

                                                                                                                                                                                                                                      Now it's been rather a struggle deciding what to cook as the house rule is that it must be something that we havnt cooked before. Which is a real struggle with this book, leaving aside the comparitive few recipes that we just don't fancy.

                                                                                                                                                                                                                                      So, it's going to be king prawns. The other week, there was a knock on the door and herself answered it. A guy from a fishmongers on the other side of the country but starting to do home deliveries in our area. So, she orders cod, sea bass and the prawns from him and the following week they're delivered.

                                                                                                                                                                                                                                      As often the case with him, Slater doesnt have "proper" recipes for prawns but suggests a dozen ways you might like to treat them. Herself has decided that simple is best - perhaps why she likes me :-) . So, they'll get a 20 minute marination in olive oil, crushed garlic, salt & pepper before going under the grill. Salad and crusty bread to go with.

                                                                                                                                                                                                                                      Next time out, I'm making sure I get the recipe pick and it'll be another Slater idea which just seems fab - after grilling the prawns, they go between two slices of toast spread with butter and mango chutney and topped with crisp bacon. I've tried to negotiate this one for this evening but have been comprehensively over-ruled. Such is the bliss of life at Chez Harters.

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                        1
                                                                                                                                                                                                                                        1MunchieMonster Nov 22, 2012 09:53 AM

                                                                                                                                                                                                                                        "I've tried to negotiate this one for this evening but have been comprehensively over-ruled. Such is the bliss of life at Chez Harters."

                                                                                                                                                                                                                                        Hah! :-)

                                                                                                                                                                                                                                        The mango chutney, bacon, and shrimp combo sounds really intriguing.

                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                          Breadcrumbs Nov 23, 2012 03:23 PM

                                                                                                                                                                                                                                          Oh, another vote for that prawn sandwich Harters. I'm salivating just thinking about it!! Is that from Real Fast Food as well?

                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                            h
                                                                                                                                                                                                                                            Harters Nov 23, 2012 03:41 PM

                                                                                                                                                                                                                                            Yep. He has about a dozen ideas of what to do with a bag of frozen prawns (some the raw king prawns, others for the already cooked noraml sized ones.)

                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                              Breadcrumbs Nov 23, 2012 04:03 PM

                                                                                                                                                                                                                                              Thanks Harters, I'll take a look as I have that book. As a matter of fact, I believe I purchased it after reading another one of your posts where you mentioned a dish you'd enjoyed.

                                                                                                                                                                                                                                        2. Berheenia Nov 21, 2012 04:50 AM

                                                                                                                                                                                                                                          Happy Thanksgiving everyone! It's about to get super busy. Chicken Marbella marinating for tonight and off to pick up the bird for tomorrow and Key West on Saturday. Internet gets iffy there but we'll see. :)

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                                            Berheenia Nov 24, 2012 03:01 AM

                                                                                                                                                                                                                                            Pulled off the buffet and son #2 took this pic....

                                                                                                                                                                                                                                            TG day was not a total Lampoon but close enough.

                                                                                                                                                                                                                                            Key West here I come

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                              LindaWhit Nov 24, 2012 05:35 AM

                                                                                                                                                                                                                                              The wine takes center stage. :-)

                                                                                                                                                                                                                                          2. Bacardi1 Nov 21, 2012 06:58 AM

                                                                                                                                                                                                                                            Last night's dinner was another quicky - tuna steaks topped with "Blue Cheese Mustard" & freshly-ground black pepper, then briefly broiled. Butter-sauteed sliced zucchini & a green salad on the side.

                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                                                                                                              d
                                                                                                                                                                                                                                              Dirtywextraolives Nov 21, 2012 11:53 AM

                                                                                                                                                                                                                                              That blue cheese mustard sounds good!

                                                                                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                                                                                Bacardi1 Nov 22, 2012 07:31 AM

                                                                                                                                                                                                                                                It is. We bought it locally, but you can also buy it online. Makes a great dip for pretzels, but I use it most often as a topping for grilled fish steaks like swordfish, tuna, etc.

                                                                                                                                                                                                                                                http://www.stonewallkitchen.com/shop/...

                                                                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                                                                  d
                                                                                                                                                                                                                                                  Dirtywextraolives Nov 23, 2012 09:34 AM

                                                                                                                                                                                                                                                  My grocery store has a little display of stonewall kitchen, I will look there first, thanks!

                                                                                                                                                                                                                                              2. re: Bacardi1
                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                sydthekyd Nov 23, 2012 08:36 PM

                                                                                                                                                                                                                                                Love grilled tuna!

                                                                                                                                                                                                                                              3. ChristinaMason Nov 21, 2012 11:04 AM

                                                                                                                                                                                                                                                I have a big pot of my great Uncle Bill's meaty ragu simmering on the stove today. The recipe calls for ground beef or Italian sausage (I used both), crushed tomatoes, onion, California black olives, fresh garlic,s&p, and Italian seasoning. I never can leave well enough alone, so I added some sauteed tomato paste, crushed fennel seed, and diced tomatoes. It cooks all day on low heat until it's rich and thick. We'll have that over pappardelle (TJ's).

                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  weezieduzzit Nov 21, 2012 11:16 AM

                                                                                                                                                                                                                                                  I bet your house smells fantastic.

                                                                                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                                                                                    steve h. Nov 21, 2012 11:19 AM

                                                                                                                                                                                                                                                    weezie beat me to it.

                                                                                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                                                                                    mariacarmen Nov 21, 2012 11:19 AM

                                                                                                                                                                                                                                                    yyyyyyyyyyum!

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      LindaWhit Nov 21, 2012 08:58 PM

                                                                                                                                                                                                                                                      Oh wow. I'm *way* done with dinner (and it's my bedtime!) but my stomach just rumbled! LOL

                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                        ChristinaMason Nov 22, 2012 04:51 AM

                                                                                                                                                                                                                                                        The pathetic thing is, we never got to eat it! We went out for a walk, which morphed into stopping for happy hour drinks and tacos, then bourbon and beer elsewhere. We *may* have come home and just passed out...at 8:30!

                                                                                                                                                                                                                                                        There's always tomorrow, I guess!

                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                          LindaWhit Nov 22, 2012 05:02 AM

                                                                                                                                                                                                                                                          Yes, but it's one of those things that "holds over" to another day. This weekend when you're sick of turkey. :-)

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            weezieduzzit Nov 22, 2012 10:27 AM

                                                                                                                                                                                                                                                            Its one of the things that's even better if you give it an extra day or two!

                                                                                                                                                                                                                                                    2. mariacarmen Nov 21, 2012 11:20 AM

                                                                                                                                                                                                                                                      last night, take-out tacos. and a bite or two of my sister's fridge clean-out spaghetti/lasagna thing.

                                                                                                                                                                                                                                                      tonight, simples, since tomorrow is the cook-fest. Smoked beef sausages, split and grill panned, boiled red-skinned potatoes with butter and herbs to be determined. a salad.

                                                                                                                                                                                                                                                      Happy T-day, everyone who celebrates it!

                                                                                                                                                                                                                                                      1. steve h. Nov 21, 2012 11:50 AM

                                                                                                                                                                                                                                                        Spaghetti Carbonara in the style of Rome's Roscioli is on the menu tonight.

                                                                                                                                                                                                                                                        We have the pasta, we have the cheeses, we have the guanciale, we have the pepper. I scored some farm fresh eggs so the mission is now a "go".

                                                                                                                                                                                                                                                        This is a sinfully rich dish so a seriously good red will be paroled from the wine jail.

                                                                                                                                                                                                                                                        Tomorrow is Thanksgiving Day. I look forward to all your posts (good/bad/horrific) tomorrow.

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                          d
                                                                                                                                                                                                                                                          Dirtywextraolives Nov 21, 2012 11:56 AM

                                                                                                                                                                                                                                                          I've been saving that one for the next few weeks......hopefully before New Years!

                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                            ChristinaMason Nov 21, 2012 04:41 PM

                                                                                                                                                                                                                                                            Quality ingredients make all the difference when there are so few. Bet it was great.

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              steve h. Nov 21, 2012 05:27 PM

                                                                                                                                                                                                                                                              Hi CM,
                                                                                                                                                                                                                                                              You nailed it. The dish doesn't scale up. Pasta for two makes sense but I wouldn't go beyond that. Quality ingredients are important, eggs being the most important component and, perhaps, the most difficult to source. Technique is key: adding the right amount of pasta water into the saucepan will help blend the grated cheese with the pasta, help incorporate the egg yolks into the mix and, best of all, will puff up the guanciale rectangles (not too thin) you lightly rendered earlier. Quality pepper goes without saying.

                                                                                                                                                                                                                                                              It's a simple dish but damn hard to get right. It's well worth the effort.

                                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                                linguafood Nov 22, 2012 10:43 AM

                                                                                                                                                                                                                                                                It's curious how many people find this dish hard to make. I don't make it often b/c it's so rich, but it always comes out perfectly.... I do get the freshest eggs in town, which might well be part of the 'magic'.

                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                  steve h. Nov 22, 2012 12:39 PM

                                                                                                                                                                                                                                                                  Top-notch ingredients and solid technique will ace this simple dish every time.
                                                                                                                                                                                                                                                                  It's a keeper.

                                                                                                                                                                                                                                                          2. jenscats5 Nov 21, 2012 02:35 PM

                                                                                                                                                                                                                                                            Decided on steak for tonite with the Crash Hot Potatoes.....can't wait! Also having some leftover asparagus that was in the fridge.....

                                                                                                                                                                                                                                                            1. d
                                                                                                                                                                                                                                                              Dirtywextraolives Nov 21, 2012 03:22 PM

                                                                                                                                                                                                                                                              Making Marcella Hazan's baked fish with potatoes, garlic & rosemary with some fresh mahi mahi filets that were on sale. Been wanting to try it for a while. Either steamed broccolini or a spinach salad on the side. May make a salsa verde or garlic aioli to boost the flavor, if it looks dry.

                                                                                                                                                                                                                                                              1. free sample addict aka Tracy L Nov 21, 2012 07:44 PM

                                                                                                                                                                                                                                                                I am cleaning out the freezer to fit leftover turkey and ham. I am on a fill the freezer tear so I bought both a turkey and a ham on sale, even though it is just me living here. I will make the turkey on Saturday will be used for meals for next week. Anyway, tonight it is ham with mango chutney, sweet potato tater tots that have been in the freezer for awhile, and a nice salad. I picked up a cherry balsamic rosemary vinegarette on sale. The chutney is simmering as I write, can't wait.

                                                                                                                                                                                                                                                                1. LindaWhit Nov 21, 2012 09:01 PM

                                                                                                                                                                                                                                                                  Bathroom - spotlessly cleaned.
                                                                                                                                                                                                                                                                  Bed - changed.
                                                                                                                                                                                                                                                                  Laundry - two loads done.
                                                                                                                                                                                                                                                                  Flowers - bought and arranged.
                                                                                                                                                                                                                                                                  Three mini loaves of pumpkin-cranberry bread - baked and wrapped.
                                                                                                                                                                                                                                                                  One homemade apple pie (I love a granite countertop for rolling out pie crust!)
                                                                                                                                                                                                                                                                  Kitchen - cleaned up - for now.
                                                                                                                                                                                                                                                                  Wine - poured. :::Ahhh.:::

                                                                                                                                                                                                                                                                  Dinner? Was easy-peasy - cream cheese scrambled eggs and a toasted English muffin. No rest for the weary, however - Top Chef-Seattle required recapping tonight, and THAT was finally done. At least I don't have to get up early for work. But I *do* need to get to bed!

                                                                                                                                                                                                                                                                  I hope everyone who is celebrating American Thanksgiving with their loved ones holds them tightly in an extra-long hug tomorrow. A good friend just lost her sister to cancer today. I'm heartbroken for her.

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                    PHREDDY Nov 22, 2012 08:39 AM

                                                                                                                                                                                                                                                                    LW...yes it is when we hear about the loss of a loved one, we all give thanks for what we have...

                                                                                                                                                                                                                                                                    First and foremost in my thoughts are those who are serving in our military , away from home...our first responders, who even on a hoilday, watch out for us.

                                                                                                                                                                                                                                                                    To all my fellow Chowhounders, we use our table every year to invite someone, who needs a good meal and some caring. This year we have the honor of a childhood friend (we met 46 years ago in 8th grade) and his family whose home was essentially destroyed during Sandy. They are actually rebuilding and doing fine.

                                                                                                                                                                                                                                                                    So on this special day, Make sure you give of yourself, because I am sure we all have much to be thankful for!

                                                                                                                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                                                                                                                      gingershelley Nov 22, 2012 08:59 AM

                                                                                                                                                                                                                                                                      Well said Phreddy! a big YES to all you said.

                                                                                                                                                                                                                                                                      Thanks to all my fellow CH'ers, as well for all the great advice, inspiration and camaraderie you all provide all year!

                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                      Breadcrumbs Nov 23, 2012 03:26 PM

                                                                                                                                                                                                                                                                      Quite a successful day Linda & those pumpkin-cranberry loaves sound outstanding!!

                                                                                                                                                                                                                                                                    3. Bacardi1 Nov 22, 2012 07:32 AM

                                                                                                                                                                                                                                                                      Last night, as is traditional the day before a big holiday meal will be cooked, was takeout. Nice Chicken Parmegian subs from our local takeout joint. We always do takeout the night before a big holiday meal - keeps down extraneous dishes to wash.

                                                                                                                                                                                                                                                                      1. PHREDDY Nov 22, 2012 08:53 AM

                                                                                                                                                                                                                                                                        Thanksgiving Happy Hour
                                                                                                                                                                                                                                                                        Salsa with mango chunks
                                                                                                                                                                                                                                                                        Cocktail franks ( a childhood favorite ) with both ketchup and mustard mixed together
                                                                                                                                                                                                                                                                        Mimosas with strawberry coolye

                                                                                                                                                                                                                                                                        The Festive Meal
                                                                                                                                                                                                                                                                        Pumpkin soup
                                                                                                                                                                                                                                                                        Cold antipasto; cheeses, meats, homemade roasted and grilled vegetables, with a white truffel oil vinegarette
                                                                                                                                                                                                                                                                        Ecuadorian meat dressing "relleno"
                                                                                                                                                                                                                                                                        Turkey
                                                                                                                                                                                                                                                                        Ham
                                                                                                                                                                                                                                                                        Sweet & white potato (normal treatment)
                                                                                                                                                                                                                                                                        Steamed asparagus & broccoli
                                                                                                                                                                                                                                                                        Black beans
                                                                                                                                                                                                                                                                        White rice with spinach , parm reg then baked

                                                                                                                                                                                                                                                                        Liabations, Argentine Malbec, Cavitt Pinot, Martinis for those who can handle them...

                                                                                                                                                                                                                                                                        Finished by 8PM...the my Jets vs the Pats...

                                                                                                                                                                                                                                                                        Sounds like a perfect day!
                                                                                                                                                                                                                                                                        Happy Thanksgiving !

                                                                                                                                                                                                                                                                        1. gingershelley Nov 22, 2012 09:16 AM

                                                                                                                                                                                                                                                                          Well, yesterday was "prep day" for today, so food for consuming then was super simples; a bratwurst grilled with sauteed red onions on a bun with some grainy mustard!

                                                                                                                                                                                                                                                                          I did make quick puff paste for an apple caramel tart, Jenni's pumpkin-5 spice ice cream (I think this is going to be a new tradition - SO delicious - beats the heck out of pie!), my famous chicken liver mousse with brandy and apple, dried out the bread chunks for dressing.

                                                                                                                                                                                                                                                                          Day before I salted the turkey and made dinner rolls, which are waiting to be rescued from the garage freezer for their very long rise.

                                                                                                                                                                                                                                                                          Starters will be deviled eggs, the chicken liver mousse, and celery with blue cheese dressing. Not light, but it subs for lunch as we are not eating till around 4pm (but early enough that I will want a turkey sandwich before bed!).

                                                                                                                                                                                                                                                                          Later will be dressing (pretty classic), shredded brussel sprouts with pork belly 'meat jelly' ala Momofuku, sour cream mashed potatoes, herbed turkey with white wine gravy (lot's of homemade stock in the fridge waiting), a watercress/pomegranate/ pecan salad, a cheese course if anyone wants it - probably later with the desserts.

                                                                                                                                                                                                                                                                          A friend is bringing a chocolate silk pie, and another cranberry bars, and yet another volunteered to make the 3-onion bisque for our first course.

                                                                                                                                                                                                                                                                          Happy Thanksgiving all!

                                                                                                                                                                                                                                                                          1. h
                                                                                                                                                                                                                                                                            Harters Nov 22, 2012 09:48 AM

                                                                                                                                                                                                                                                                            While y'all are slaving away over the stove, herself and I are going into the city for dinner at a French restaurant. These days French restaurants in the UK are as rare as chocolate teapots, so it should be making for an interesting evening.

                                                                                                                                                                                                                                                                            Have a great day over there on the western side of the pond

                                                                                                                                                                                                                                                                            John

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                              LindaWhit Nov 22, 2012 02:36 PM

                                                                                                                                                                                                                                                                              I hope you and the Mrs. had a wonderful dinner tonight, Harters!

                                                                                                                                                                                                                                                                              My day was wonderful - gorgeous weather for late November (mid 50s!), and a very nice Thanksgiving dinner for me and Mom: roasted turkey breast with herb butter stuffed up under the skin with homemade gravy (lots of homemade chicken stock used as the base, as the drippings was all the butter that had been under the skin that had melted), creamy mashed potatoes, steamed green beans with toasted almonds, glazed carrots, cranberry-orange relish, and apple pie.

                                                                                                                                                                                                                                                                              Very basic, considering how all-out others go, but so good. Mom got sent home with lots of leftovers, and some frozen mac & ham & cheese and several containers of beef-barley-vegetable soup. Dishes were stacked in the dishwasher, pots and pans were washed, I was in my comfy clothes by 3:30pm, and I had a Cuarenta y Tres for some afters. I'm feeling very much like enjoying a nap, but if I do, I'll never fall asleep later. Tonight I will try and stay up to watch the NE Patriots beat the NY Jets.

                                                                                                                                                                                                                                                                            2. roxlet Nov 22, 2012 01:02 PM

                                                                                                                                                                                                                                                                              We are in La Jolla at my SIL's house for Thanksgiving, and last night was a tour de force of my husband. He made seafood sausage with burre Blanc as the first course, and seared duck breast with a Demi glacé served with a wild rice and mushroom pilaf. The duck also had morel mushrooms. I made a bunch of pie crusts in NY to bring with me, and since I had an extra, I decided to make a lemon meringue pie for dessert using a new-to-me recipe from the Cook's cookbook with the red cover that came out last year. I had a lot of trouble making the lemon filling thicken even though it had both cornstarch and six egg yolks, but I strained it and made an additional slurry of cornstarch and water, and it finall looked like it would set up. I also had a lot of trouble with the meringue, which took forever to bring to soft peaks. This recipe has you bring some cornstarch and water to a boil, and then add that teaspoonful by teaspoonful to the meringue, which is supposed to prevent it from weeping. We will never know -- at least this time - since the entire thing disappeared. Despite my fears that it was a fail, it was absolutely delicious, but I am still scratching my head over the problems I had.

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                LindaWhit Nov 22, 2012 02:41 PM

                                                                                                                                                                                                                                                                                Sounds like a wonderful dinner, roxlet, and congrats on the lemon meringue pie working out so well, despite your not knowing how you did it. :-) My brother said it was in the 80s when we called him earlier today - and it was only 10am his time! He said he loved it, but I just can't fathom that type of warmth on what is supposed to be a cool, fall day. :-)

                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                  weezieduzzit Nov 22, 2012 02:44 PM

                                                                                                                                                                                                                                                                                  The weather couldn't have behaved better for ya! Enjoy!

                                                                                                                                                                                                                                                                                  The weather is why a lot of us live out here in the south part of the left coast. :)

                                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                                    Breadcrumbs Nov 23, 2012 03:31 PM

                                                                                                                                                                                                                                                                                    Love, love, love La Jolla roxlet and that pie sounds pretty darned fantastic!! so glad it turned out in the end...of course it would, it was made w love!!

                                                                                                                                                                                                                                                                                  2. jenscats5 Nov 22, 2012 03:29 PM

                                                                                                                                                                                                                                                                                    I did it! I did it!! I MADE GRAVY!!!! WHOOOOOOO!!!! LOL I've always struggled in making gravy but tonite, it turned out well & delicious!! Homemade fully & nothing from a packet!

                                                                                                                                                                                                                                                                                    Turkey was extremely MOIST (don't think I let it rest enough but it was still delicious) and my first time in making creamed pearl onions turned out GREAT! I'll have to remember them, as they will be excellent with steak. Spicy fried green beans, honeyed baked carrots and stuffing on the side.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: jenscats5
                                                                                                                                                                                                                                                                                      LindaWhit Nov 22, 2012 03:39 PM

                                                                                                                                                                                                                                                                                      Congrats on the gravy, jenscat! And the rest of your meal sounds very good.

                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                        jenscats5 Nov 22, 2012 04:56 PM

                                                                                                                                                                                                                                                                                        Thanks!! I'm very proud of the gravy....LOL Methinks it will be repurposed the rest of the week....

                                                                                                                                                                                                                                                                                    2. ChristinaMason Nov 22, 2012 07:13 PM

                                                                                                                                                                                                                                                                                      T-day for two tonight:

                                                                                                                                                                                                                                                                                      Crumbly gouda w/ crackers and prosecco, plus Manhattans and Sazeracs for fun. Seared NY Strip, sour cream mashed potatoes, garlic wilted spinach w/ syrupy balsamic, Jiffy corn souffle (w/ homemade creamed corn), cran-apple-clementine sauce w/ cinnamon, star anise, and cardamom

                                                                                                                                                                                                                                                                                      Pumpkin pie (Penzey's recipe) w/ unsweetened whipped for dessert. Lots of Prosecco and red wine to wash things down.

                                                                                                                                                                                                                                                                                      Happy Thanksgiving, all!

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                        ChristinaMason Nov 23, 2012 11:18 AM

                                                                                                                                                                                                                                                                                        I just *happened* to have bacon grease on hand, so the steaks and the spinach both got their treatment in piggy goodness. We were too full and had the pie for breakfast instead.

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                          sydthekyd Nov 23, 2012 08:52 PM

                                                                                                                                                                                                                                                                                          My favorite so far!

                                                                                                                                                                                                                                                                                        2. weezieduzzit Nov 22, 2012 07:58 PM

                                                                                                                                                                                                                                                                                          I snapped a quick pic while getting some of it on the platter. Too many glasses of wine to worry about pretty pics.... I made a real mess of the stove tonight... za'atar, garlic and lemon zest marinated lamb on the charcoal grill, very garlicky blistered green beans, baby zukes and pattypans on the grill, sweet ripe tomatoes, feta, home fermented kefir cheese, home made hummus, pita for the man and lettuce leaves for me. I'm sure it'll be quickly followed by episodes of X Files on Netflix while we groan about how full we are.

                                                                                                                                                                                                                                                                                          A neighbor brought over a Julian apple pie... absolute heaven! We have some swell neighbors.

                                                                                                                                                                                                                                                                                          Happy Thanksgiving everyone, I hope it was a good one!

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                            scubadoo97 Nov 22, 2012 08:34 PM

                                                                                                                                                                                                                                                                                            That looks really good. I can really get into your menu

                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                              Breadcrumbs Nov 23, 2012 03:33 PM

                                                                                                                                                                                                                                                                                              Stunning weezi and it sounds scrumptious too!

                                                                                                                                                                                                                                                                                            2. Bacardi1 Nov 23, 2012 07:14 AM

                                                                                                                                                                                                                                                                                              In over 3 decades of roasting turkeys, this is the very first time I felt compelled to take a picture. It just looked so perfectly beautiful - like a magazine shot - that I couldn't resist. Since it was late & we were eager to eat it, hubby just snapped a pic with his phone.

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                                                                                                                LindaWhit Nov 23, 2012 07:20 AM

                                                                                                                                                                                                                                                                                                Bacardi, that looks *amazing!*

                                                                                                                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                                                                                                                  weezieduzzit Nov 23, 2012 07:20 AM

                                                                                                                                                                                                                                                                                                  Excellent job!!!

                                                                                                                                                                                                                                                                                                  1. re: Bacardi1
                                                                                                                                                                                                                                                                                                    Breadcrumbs Nov 23, 2012 03:32 PM

                                                                                                                                                                                                                                                                                                    Bacardi, truly magazine cover-worthy. Well done!!!

                                                                                                                                                                                                                                                                                                  2. h
                                                                                                                                                                                                                                                                                                    Harters Nov 23, 2012 08:02 AM

                                                                                                                                                                                                                                                                                                    Butternut squash and porcini risotto.

                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                                      LindaWhit Nov 23, 2012 01:23 PM

                                                                                                                                                                                                                                                                                                      Sounds wonderful!

                                                                                                                                                                                                                                                                                                    2. d
                                                                                                                                                                                                                                                                                                      Dirtywextraolives Nov 23, 2012 09:53 AM

                                                                                                                                                                                                                                                                                                      Roasted the ten pounder that had dry brined for three days. For the first time, since I had two pans of the sausage stuffing, I stuffed the bird. It was delicious, though I cooked it longer being fearful of poisoning everyone....

                                                                                                                                                                                                                                                                                                      My son suggested we make these for appetizers Grilled Flatbreads with Apples, Bacon, and Onion
: http://www.bonappetit.com/recipes/201... they were delicious, and it was pleasant to grill outside.

                                                                                                                                                                                                                                                                                                      So, there was sausage stuffing with chestnuts, leeks & fennel; garlic mashed potatoes, green bean casserole modèrne with haricots verts & fried shallots, and candied cranberries. Also a cognac-thyme gravy. Prosecco & pinot noir to drink with pumpkin pie for dessert. A wonderful dinner for a thankful family.

                                                                                                                                                                                                                                                                                                      Pics of the app::

                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                        ChristinaMason Nov 23, 2012 11:16 AM

                                                                                                                                                                                                                                                                                                        That all sounds really excellent. I like that you've dubbed it "green bean casserole modèrne" :)

                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                          d
                                                                                                                                                                                                                                                                                                          Dirtywextraolives Nov 23, 2012 05:22 PM

                                                                                                                                                                                                                                                                                                          Wish I could take the credit, but I believe Sara Moulton coined the term for the recipe :)

                                                                                                                                                                                                                                                                                                        2. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                          Breadcrumbs Nov 23, 2012 03:36 PM

                                                                                                                                                                                                                                                                                                          Dirtywextraolives, while Canadian Thanksgiving has long since come and gone, you made me wish it was here all over again so I could replicate your menu!! Everything sounds wonderful!!

                                                                                                                                                                                                                                                                                                          Do you have a recipe for your stuffing (which sounds ridiculously delicious!!) or do you just wing it?

                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                            d
                                                                                                                                                                                                                                                                                                            Dirtywextraolives Nov 23, 2012 05:16 PM

                                                                                                                                                                                                                                                                                                            Thank you, Breadcrumbs, that's so kind of you to say! I am actually considering doing another turkey day dinner next month while my parents are visiting over the holidays....it went rather smoothly so seems a pity to wait another whole year to cook that meal again!

                                                                                                                                                                                                                                                                                                            Actually the sausage stuffing is a variation of one of the two my Mom made every year (plus a pan of lasagne as well, when I think about that no wonder she was exhausted!) . I tend to vary the flavor profile a bit but it's basically a lb of sweet Italian sausage, bread cubes, aromatics, some herbs, and stock. I've used store bought stuffing mixes before, but this year I just bought two ciabatta loaves on Saturday, and cubed them to dry on Monday. I also used a cup each of chopped leeks and fennel, instead of the usual onion & celery mixture. I also used about a half pound of roasted chestnuts that I chopped up. And chopped fresh thyme.

                                                                                                                                                                                                                                                                                                            Other years I've done dried apricots, dried cherries or cranberries, & pinenuts or pistachios. Parsley and sage are usually the herbs I use, but I love thyme as well. It is a very versatile stuffing because you can vary it to how ever you feel like making it.

                                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                              Breadcrumbs Nov 23, 2012 05:41 PM

                                                                                                                                                                                                                                                                                                              Thank-you so much Dirtywextraolives. mr bc and I love Italian food and your stuffing sounds amazing. I sincerely appreciate your taking the time to explain how it all comes together and loved your reflections on your Mom's meals. It never ceases to amaze me how much more we value and cherish things from our past as we grow older. I truly think time seasons us and makes us more appreciative.

                                                                                                                                                                                                                                                                                                              We love fennel/anise here so I'll likely add fennel fronds as well. I can't wait to try your recipe and sincerely thank you for sharing. I promise to report back here when I do. I've saved this thread to my profile.

                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                                d
                                                                                                                                                                                                                                                                                                                Dirtywextraolives Nov 23, 2012 07:07 PM

                                                                                                                                                                                                                                                                                                                I completely agree - we do value traditions more the older we get. Adding the fennel fronds would be lovely! I hope you experiment with it a bit and find a variation that you and your family love. It was my pleasure to share it, happy to do so! Thanks again for the kind words!

                                                                                                                                                                                                                                                                                                        3. GretchenS Nov 23, 2012 02:15 PM

                                                                                                                                                                                                                                                                                                          The cornish hen T-day dinner for the oldster was a success despite the fact that he decided to join me in the kitchen to make an apple pie, totally getting in my way and slowing me down to put apples through the corer, etc, resulting in us sitting down an hour late. :) But he has a freezer full of individual servings of coq au vin and lamb shanks with lima beans so it was a good productive marathon day of cooking. To say nothing of the slightly odd-looking apple pie. Tough to drive home after dinner but all was rewarded by the Patriots' highly entertaining drubbing of the Jets.

                                                                                                                                                                                                                                                                                                          This morning I made an early trip to my WF which had turkey wings for .29 / pound for Black Friday and spent the day making turkey stock while I worked -- not fun to work today but at least it smelled good! Now I have the biggest wing I ever saw roasting in the oven for dinner, to be accompanied by mashed potatoes, turkey-mushroom gravy (will use leftover duxelles plus turkey stock and drippings from my wing) and green beans. Can hardly wait!!

                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                                                            LindaWhit Nov 23, 2012 02:32 PM

                                                                                                                                                                                                                                                                                                            :::Grinning at the oldster:::: But what heavenly individual portions of meals he has - coq au vin and lamb shankes? You're a god daughter.

                                                                                                                                                                                                                                                                                                            And The Game. Which was essentially won in 56 seconds. I thought I had nodded off to sleep and was dreaming. :-)

                                                                                                                                                                                                                                                                                                            Enjoy your turkey wing Day After Thanksgiving Day dinner tonight, GS!

                                                                                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                                                                                              jenscats5 Nov 23, 2012 02:37 PM

                                                                                                                                                                                                                                                                                                              What a great meal for the oldster! I need to try lamb shanks for myself.....and you SO gave me an idea for my leftover turkey gravy!! Will definitely have to buy some mushrooms now.....

                                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                                mariacarmen Nov 24, 2012 10:39 AM

                                                                                                                                                                                                                                                                                                                love that your oldster wanted to "help"!!

                                                                                                                                                                                                                                                                                                              2. steve h. Nov 23, 2012 02:38 PM

                                                                                                                                                                                                                                                                                                                Thanksgiving is over, we're now gently easing back into normalcy.

                                                                                                                                                                                                                                                                                                                Deb did yeoman work on the meal, I washed all the dishes/pots/pans, etc. that were dishwasher safe last night, rinsed the fancy china, crystal, silver that Deb holds dear (and insists on doing herself) for hand washing today. I also field stripped the basic M1 Turkey (a pleasure) and confined sides to the appropriate containers.

                                                                                                                                                                                                                                                                                                                I'm grateful for Thanksgiving but I'm also glad it comes around just once a year. I enjoyed all of your posts. Thank you for sharing.

                                                                                                                                                                                                                                                                                                                A little leftover goat cheese and tapenade on thinly-sliced French bread toasts will hold us through the afternoon. Maybe a tiny amount of turkey, stuffing, cranberry sauce and gravy later this evening. We'll see.

                                                                                                                                                                                                                                                                                                                Some football thoughts: Lions blew it on a technicality; RGIII will be around to haunt the Dallas Cowboys and the rest of the NFC East for many years to come; the Jets are pathetic (sorry, PHREDDY); and the Patriots may be the best team in all of football right now.

                                                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                  LindaWhit Nov 23, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                  Boy, I liked reading your last paragraph, steve. Especially the last line. ;-)

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                    steve h. Nov 23, 2012 03:22 PM

                                                                                                                                                                                                                                                                                                                    The other grafs weren't bad, either. I liked the lede. :)

                                                                                                                                                                                                                                                                                                                    You guys are ferocious right now. Maybe it's your time, I wouldn't rule it out. The Manning brothers may have some say in how this all plays out but that's why they play the games.

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                      d
                                                                                                                                                                                                                                                                                                                      Dirtywextraolives Nov 23, 2012 05:27 PM

                                                                                                                                                                                                                                                                                                                      Yes, it was definitely a great day to be a thankful Pats fan, glad it's one of the few games I've caught this season.

                                                                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                                                                      jenscats5 Nov 23, 2012 04:00 PM

                                                                                                                                                                                                                                                                                                                      Gooooooo Redskins!! A wonderful Thanksgiving indeed!!!

                                                                                                                                                                                                                                                                                                                      1. re: jenscats5
                                                                                                                                                                                                                                                                                                                        Breadcrumbs Nov 23, 2012 04:13 PM

                                                                                                                                                                                                                                                                                                                        mr bc asked me to echo your post jencats5!! That victory went down very well with his pizza last night (in Canada....so no Thanksgiving here)

                                                                                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                                                                                        PHREDDY Nov 24, 2012 05:12 AM

                                                                                                                                                                                                                                                                                                                        You are correct. :-(

                                                                                                                                                                                                                                                                                                                      3. ChristinaMason Nov 23, 2012 02:56 PM

                                                                                                                                                                                                                                                                                                                        Lunch was Cuban sandwiches pressed on the waffle iron (grainy mustard, fancy pickles, Swiss, black forest ham, the last of the carnitas), plus myriad leftover sides from last night. I think dinner will be something light, but what that is? No idea. I feel like cole slaw in vinaigrette would be good.

                                                                                                                                                                                                                                                                                                                        1. roxlet Nov 23, 2012 04:00 PM

                                                                                                                                                                                                                                                                                                                          After a lovely Thanksgiving dinner in La Jolla, we are back home and scrounging for something to eat. It will be shrimp and chorizo tacos with guacamole, black beans and rice. Where is left over turkey when you need it? Apparently, 3000 miles away.

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                                            linguafood Nov 23, 2012 05:04 PM

                                                                                                                                                                                                                                                                                                                            Ha! That's one of the disadvantages of not hosting TG yourself. We left our black bottom chocolate pie with our hosts (thankfully!! no need for that stuff around the house), and only took what was leftover from my B. sprouts. No turkey. Wah.

                                                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                                                              weezieduzzit Nov 23, 2012 05:06 PM

                                                                                                                                                                                                                                                                                                                              My Mom always cooks an extra full thanksgiving dinner at her house because the leftovers are her husbands favorite. :)

                                                                                                                                                                                                                                                                                                                          2. jenscats5 Nov 23, 2012 04:02 PM

                                                                                                                                                                                                                                                                                                                            Had some leftover Golden curry sauce from Thai the other nite.......so made some rice in the cooker tonite & sauteed some shrimp very quickly along with some veg and there you go...

                                                                                                                                                                                                                                                                                                                            1. weezieduzzit Nov 23, 2012 05:15 PM

                                                                                                                                                                                                                                                                                                                              Leftovers from last night are being restyled.

                                                                                                                                                                                                                                                                                                                              We will have lamb tagine with the leftover lamb and olives with the addition of preserved lemons and whatever dried fruit we have in the cabinet... apricots I think..., leftover mini zucchini and pattypan will be diced and added at the end just to warm through. My preference for green beans to still have some snap to them will allow a quick heat up without reducing them to inedible mush. Lots of yummy feta and hummus left so there will be that for late night snacking with the pieces of the lamb crust quickly pan fried to top the hummus.

                                                                                                                                                                                                                                                                                                                              I will ignore the apple pie on the counter.

                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                linguafood Nov 23, 2012 05:23 PM

                                                                                                                                                                                                                                                                                                                                Ok, I'll take that apple pie.

                                                                                                                                                                                                                                                                                                                                Wait, what apple pie?

                                                                                                                                                                                                                                                                                                                                :-D

                                                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                                                  weezieduzzit Nov 23, 2012 05:29 PM

                                                                                                                                                                                                                                                                                                                                  Ha!

                                                                                                                                                                                                                                                                                                                                  I told the man that he has to eat all of it. Now. It needs to be gone.

                                                                                                                                                                                                                                                                                                                                  (I'm off sugar and grains and feeling so good I don't wanna backslide..... but a Julian apple pie is really tempting!)

                                                                                                                                                                                                                                                                                                                              2. mariacarmen Nov 23, 2012 11:19 PM

                                                                                                                                                                                                                                                                                                                                Butter Day, i mean Thanksgiving: Finito!
                                                                                                                                                                                                                                                                                                                                starters were smoked salmon, pate, smoked sable (ahhh buttery goodness), stinky cheeses, bubbly.

                                                                                                                                                                                                                                                                                                                                Brined bird, stuffed under the skin and rubbed and basted with 3 sticks of Scarborough Faire butter (parsley sage rosemary and thyme). Mashed/riced potatoes with 1.5 sticks of butter and heavy whipping cream. quite literally, to die for. sweet potato puree with sherry. cheesy spicy cauliflower gratin. dressing made with toasted herbed bread, couscous, leeks, pine nuts, sausage, ground pork, prosciutto, sage & parsley. gravy from turkey stock i made from the neck and giblets. and cold steamed asparagus with nothing but a squirt of lemon - which i BELIEVE sucked all the calories out of the rest of the meal. A nice french rose for the turkey.

                                                                                                                                                                                                                                                                                                                                i FORGOT to make the cranberry/pear/ginger sauce (of course, my dad keeps a can of the jellied stuff in reserve, because it's really not Thxgiving without it, is it?) and never got around to making the persimmon souffle - just too much food. maybe this Sunday, when i'm back at the oldster's.

                                                                                                                                                                                                                                                                                                                                tonight we had yummy turkey sandwiches on bolillos with all the fixings (and yes, i bought a can of the ridged cranberry stuff at the corner meximart!)

                                                                                                                                                                                                                                                                                                                                it was delish, but i'm glad it's OVAH!

                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                  linguafood Nov 24, 2012 08:26 AM

                                                                                                                                                                                                                                                                                                                                  that sounds like a rather fantastic TG dinner, mc!

                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                    GretchenS Nov 24, 2012 08:46 AM

                                                                                                                                                                                                                                                                                                                                    What a fab Thanksgiving meal, mc, I am POSITIVE that the lemon juice sucked the calories out of the rest of the meal!!!

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                      mariacarmen Nov 24, 2012 10:41 AM

                                                                                                                                                                                                                                                                                                                                      thanks, ladies!

                                                                                                                                                                                                                                                                                                                                  2. LindaWhit Nov 24, 2012 05:38 AM

                                                                                                                                                                                                                                                                                                                                    Just noticed we're a smidge over 300, so I started a new thread here:

                                                                                                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/878988

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