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What's for Dinner #175 - Dark Days of Winter Edition [OLD]

I don't know about anyone else, but here in the northeast it was a very dark and gloomy day followed by what seemed to have been an exceedingly early sundown. "Winter is a-cummin in, loudly sing Goddam," to quote Ezra Pound.

We are continuing our life in a French bistro here at Casa Roxlet. We are starting with another frisee salad tonight, but this one will have a fried egg on top. That will be followed by Lapin ala moutard and spaetzel, a meal, that for me, always makes the day seem brighter.

What's lighting up your kitchen for dinner?

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  1. After a beautiful, warm day in the Mid-Atlantic & finishing up the Xmas decorations outside, tonite was a baked stuffed thick-cut pork chop using the leftover stuffing from Thanksgiving, sauteed cabbage & applesauce.

    1. Holy crap -- rabbit in mustard sauce. That's it... I'm getting in the car RIGHT. NOW. Sigh.

      Things @casa lingua are a little less exciting. Last night was a bit on the crazy side (though not crazy enough for me :-)) -- sat in with a local blues band, followed by a late visit to a sushi/cocktail bar which included.... cocktails! No way! Waay! ... and some more wine and party treats at home.

      I've been told that it was a sunny day until I woke up well past 1 PM, after which it got increasingly dark. Funny how that works in the winter. Oh well.

      So this evening has to be a bit more low-key, food and otherwise. Scored some frozen Thai pot stickers at TJ's, more of that fabulous canned corn (I am not shittin' you, it's really good!), and maybe some spicy beef tendon leftover from last night's shenanigans.

      I'd like to continue the festive spirit of the weekend, but my tummy is telling me to take a break.

      Stupid tummy.

      7 Replies
            1. re: linguafood

              ah so you're finding a few good things there... i'll have to check that corn out.

              1. re: mariacarmen

                look on the yay/nay thread for november --

          1. re: linguafood

            I'm a big fan of rabbit with mustard (I like it almost as much as I like the Mallorcan speciality of rabbit with onions). However, I refuse to make it now as an unpleasant experience is deep in the memory. And it was an experience of my own making. A disaster from start to finish. Firstly, I made a complete balls-up of the sauce - it split oddly and just tasted vile. And, perhaps, Mr Bunny was not the freshest when I bought it as it also just wasnt right. I took a couple of bites and gave up and made a sandwich.

            1. re: Harters

              Oh, that's too bad! My husband did a wonderful job last night, and although rabbit isn't something I usually order out, I really enjoy it when he makes it. Today he'll use the loins in the paté he's making.

          2. Rain here: San Francisco. Three storms lined up. No. 3 is tonight. Something 'Quick and Simple' for tonight, Lemon Crab Spaghetti. I picked the meat from one Dungeness crab. Steamed Zucchini. Salad greens from the garden and Farmers' Market Early Girl tomatoes that are late.
            http://www.oprah.com/food/Simple-Reci...

            5 Replies
              1. re: Cynsa

                That sounds REALLY great, Cynsa. Sigh. Tomatoes that came from a garden... what memories. You Californians do have it great:)

                1. re: Cynsa

                  You guys have been hammered with the 1-2-3 punch of storms, Cynsa! Hopefully it's done with by now!

                  1. re: LindaWhit

                    it's been dry since about 10:00 a.m., thank goodness. and quite a lovely day it turned out to be!

                  2. re: Cynsa

                    Oh my. Now I know what I want to do with my pound of lump crabmeat. Thanks for the inspiration.

                  3. roxlet you are so right. Here in Toronto, the day was grey and cold. One of those uber-damp dreary days that I normally associate with November here. There was a horrible chill in the air that went right through to the bone.

                    That said, our hearts were warmed by a visit to the annual Christmas Market where mulled wine, hot cider, carollers and roasted chestnuts ruled the day.

                    After lots of nibbling throughout the day, dinner was light. A selection of cheeses and salumi we picked up at the market along w freshly baked (not by me) breads and toasts and a little wine. All consumed by the warm lights of the artificial tree!! ; - )

                    12 Replies
                    1. re: Breadcrumbs

                      Cold and grey in my part of Toronto too :)

                      Mr. Vuitton and I are off to the Christmas market tomorrow - a friend is performing tomorrow.

                      Dinner tonight was a Moroccan Bachelors' Stew from Kitty Morse's Cooking at the Kasbah and a fresh warm baguette to sop up the juice :)

                      1. re: CocoaChanel

                        Oh I hope the rain lets up CC. Fingers crossed for you and your friend.

                        1. re: CocoaChanel

                          CC, could you perhaps give the ingredients and paraphase the Moroccan Bachelor's Stew recipe? Sounds good!

                          1. re: LindaWhit

                            Hi Linda, here is a blog link that is very close to the cookbook recipe. After making it many times over the years, here are the modifications I would make relative to the blog recipe (they are also differnet from the cookbook version too):

                            http://www.domesticdaddy.net/2012/09/...

                            2 tsp tumeric -- I usually use a big tablespoonful as I quite like tumeric

                            Lamb - I have also substituted beef and chicken with very good results

                            1 c beef broth - I find this is way too much and leaves too much watery liquid in the stew. I usually just use a bit to swish around the bowl that had the meat/spice mix just to get the last of the spices into the Dutch oven for cooking

                            I usually marinate the meat in the spice mix overnight

                            onion - I usually use the ciopollini onions; though I have coarsely "chunked" spanish onions when I am lazy

                            Sometimes, I will add in potatoes as well

                            I find it tastes better the next day :

                            )

                            The recipe says it serves 6, but we usually get 8 servings out of it at a minimum

                            1. re: CocoaChanel

                              OK, this recipe had me at 2 Tbsp. of ground ginger (although I'd probably cut the recipe in half). I'm *SO* freakin' making this dish this winter! Thank you! AND I bookmarked your suggestions here. :-)

                              1. re: LindaWhit

                                You're welcome! :)
                                We love it - it's a staple at our house in the winter. I have passed the recipe on to friends and I am told it is in regular rotation at their homes as well.

                                As an aside, the entire cookbook (Cooking at the Kasbah by Kitty Morse) is one of my favourites, the recipes are easy to folow and flavourful. Highly recommended. (I have no affiliation with the author, publisher, etc)

                                1. re: CocoaChanel

                                  Will have to look into it. The flavors in the recipe you linked sound perfect for "smelling up the house" this winter. :-)

                        2. re: Breadcrumbs

                          Ooh where is the Christmas market, and is it still on?

                          BF is cooking dinner tonight, so it will probably be fajitas - back to dish 1 of his two-dish rotation!

                          1. re: gembellina

                            Hi gembellina. The Christmast Market is at The Distillery District. Here's a link for you:

                            http://torontochristmasmarket.com/

                            I hope you enjoy your fajitas tonight!!

                              1. re: gembellina

                                Was just about to ask up-thread when I saw this.. think that this year might be the one I try it!
                                Just reading this thread makes my pathetic pita pizza (aka single person's take-out alternative) seem even more pathetic...

                                1. re: rstuart

                                  hey rstuart - we've all been there, done that! nothing pathetic if it tasted good.

                        3. Full-on turkey dinner.
                          Leftover turkey breast (unsliced chunk), mashed, carrots, cranberry sauce, giblet gravy, cornbread dressing.
                          There are two modest chunks of turkey breast left that I'll morph into turkey salad and that will be the last gasp.
                          We're cleaning out the coolerator.

                          1. The early nightfall has had me incredibly unmotivated in the kitchen lately.

                            I'm cooking for a potluck I'm attending tomorrow - Gramercy Tavern gingerbread cake and Second Avenue Deli's stuffed cabbage. I've always made the stuffed cabbage with beef but am trying it with ground lamb this time. There will be extra lamb so...

                            Tonight's dinner will be eggplant stuffed with a lamb/rice/feta/tomato mix!

                            1 Reply
                            1. re: meatn3

                              that eggplant dish sounds divine.

                            2. Hubby making stromboli. Who knew he is so good with dough. The smell is killing me!

                              1. I found some beautiful mozzarella while I was out and about this morning but had already put put some chicken breasts in the frige to thaw so I thought I'd stuff them with the mozz and some fresh sage from the garden. My tastebuds are begging for them to be breaded in panko and pan fried but my brain is winning so I'm thinking a lemon caper pan sauce with some stock. A baby spinach and arugula salad and some hericot vert on the side, they're always good with lemony/briny sauces.

                                4 Replies
                                  1. re: weezieduzzit

                                    Yum, weezie - would love a plate of your dinner:)

                                      1. re: weezieduzzit

                                        It was very good, even though we ended up being out of capers.

                                        The remaining cheese is about to top some burgers for lunch.

                                      2. It was 8 degrees out today in downeastern Maine. I wanted to do some kind of kale soup, and settled on Emeril's kicked up kale with chourico. http://www.foodnetwork.com/recipes/em...
                                        It was very easy, and done in about an hour. I sub'd in andouille for the sausage. It was a quick and satisfying dinner I'd recommend to anyone craving kale soup!

                                        2 Replies
                                        1. re: powermd

                                          That's the way I used up most of the kale I got in my summer CSA. Freezes nicely for work lunches.

                                          1. re: powermd

                                            Thank you for this recipe. I have everything except the mint and chourico but I do have andouille. I might make this for myself for lunch tomorrow and go with Linda's suggestion on freezing what is left.

                                          2. gray & rainy all day today. roast chicken for the Oldster, but of course, he prefers the leftovers of pot roast my sister made yesterday, so he'll have the chicken tomorrow.

                                            also roasted a bunch of marrow bones and (after picking them clean - yum) will use them to make beef stock for french onion soup tomorrow for me and the BF. onions will sit in the crockpot all day til i get home. all this Top Chef talk about french onion soup gratinee got to me. only thing... i don't have crocks. tant pis. bowls will have to do.

                                            today i bought myself a paella pan! and some bomba rice, and Spanish chorizo. not sure when we'll be playing with all that - maybe a trial run - but for sure we'll try some out for xmas.

                                            see all the crispy goodness of that salty skin? the Oldster will not enjoy any of it, by tomorrow!

                                             
                                             
                                            4 Replies
                                            1. re: mariacarmen

                                              Yum! - I would be picking at that skin myself, MC, rather than let it go to waste all sogged up.... Those roasted bones will make a fine soup. Can't wait to hear how it turns out.

                                              I might have to make some FOS myself soon. That episode at Canlis was priceless, and FOS is SO great - can't believe he screwed it up. Not hard to make, really if you have good stock - like you will!

                                              1. re: gingershelley

                                                Ditto the picking off the skin so it doesn't go to waste! And mc, I hope your French Onion soup came out better than Josh's did at Canlis. :-)

                                                1. re: gingershelley

                                                  my sister would have killed me if i'd taken all the skin! and i knew i was making another chicken for our dinner tonight anyway.

                                                2. re: mariacarmen

                                                  I've been craving French onion soup also, since we are getting your storms here down south, and saw some nice marrow bones at a store I don't frequent as much tho it is still local. Thanks for your idea, I'm stealing it!

                                                3. We had a dinner and concert evening with some good friends, of which the husband is poultry and gluten allergic. For dinner, I made a layered Mexican lasagna dish that included (from the bottom) :
                                                  Corn tortillas, black refried beans, a layer of ground beef, onions, garlic, cumin, chili powder, jalapenos, canned chilies, black beans, corn and tomatoes, then more corn tortillas. Next up, a mixture of sour cream, ricotta, green chilies, chili powder and shredded pepper jack. Corn tortillas again, the rest of the beef mixture, final layer of corn tortillas topped with salsa, then topped with a blend of shredded cheddar and the rest of the pepper jack.
                                                  While that baked, I cooked up some rice and added my home-canned salsa to that, too. With the rest of the black beans, corn and chilies, I threw together a quick bean & corn salsa to serve with tortilla chips while dinner prep was being finished up. Also served some pimento cheese I'd made in advance along with hazelnut crackers.
                                                  For dessert, DH made some pumpkin cheesecake frozen yogurt (that was killer, by the way).Since we couldn't have cookies on the side, I quick whipped up a batch of sugared pecans to sprinkle on top for some sweet and salty crunch.
                                                  All was allergy friendly and pretty darn tasty, if I do say so myself. Our friends brought along a delicious cabbage slaw that had carrots, raisins and sesame oil in it. The cool sweetness went nicely with all the savory salsa-ness of the rest of the dinner.
                                                  Then off to the Lowell Opry House for a country rock concert. That's what I call a good time.

                                                  5 Replies
                                                  1. re: jmcarthur8

                                                    I'll say. Way to take care of your friends!

                                                    1. re: jmcarthur8

                                                      Your Mexican lasagna sounds delicious!!! As well as the rest of the meal!

                                                      1. re: jmcarthur8

                                                        That Mexican lasagne sounds delicious. If you could drop one off for me for dinner I'd really appreciate it.

                                                        1. re: jmcarthur8

                                                          WTG! Sound's great! But I cannot conceive of being allergic to chicken!

                                                          1. re: jmcarthur8

                                                            We had Enchilada Pie too. Chicken and refried bean variety. But nothing as yummy sounding as your setup! I am curiously mouth watery over the cabbage salad.

                                                            My dessert was cereal in almond milk. Entertainment? Squirreling around with the dog.

                                                            I now feel sorry for myself.

                                                          2. We spent yesterday enjoying the Middleburg, Virginia's annual "Christmas in Middleburg" day (something we've done every year for the past 15 years), which started out watching the Middleburg Hunt ride down Main Street along with their pack of beautiful hounds. After some shopping, we then enjoyed a wonderful lunch/early dinner at a local Middleburg tavern we'd never visited before. Shared an appetizer of "Fried Oysters with Spicy Remoulade Sauce", which were PERFECT, followed by a "Smoked Turkey Reuben" for me; "Alabacore Tuna Melt" for hubby. Both sandwiches were so good, we ended up trading halves so we could both enjoy some of each. Beautiful day; really nice meal.

                                                            1. There was a hard frost overnight and, apparently, there's been the first snow further north. Definitely time for something warming.

                                                              So, a lamb shoulder dish which nods towards the Indian sub-continent in an almost entirely unauthentic way. Cubes of lamb, onion,garlic, ginger, turmeric & garam masala get something of a fry. Tin of tomatoes and some green chillis go in and it simmers away for a couple of hours before cubes of sweet potato are added. Once that's cooked through all it needs is serving up with a sprinkle of chopped coriander and some mustard seeds. We'll have it with patna rice and chutnies.

                                                              1. Been a busy couple of days, and haven't written here till this morning.... sorry if I made a few comments on the last thread, but I had to catch up!

                                                                Friday was grilled steak night at a friends for dinner (which it looks like steak was kind of a trend that night!), along with lot's of red wine, laughter, and a big salad with big chunks of nice blue cheese in it. Very nice evening.

                                                                Last night I had a friend over to watch movies, and we made big fat calzones - for some reason, that struck my fancy more than pizza, and I don't have to worry as much about the blister of the crust on calzones. I made the dough early before she came over, then we custom made our own calzones while drinking some wine, then chatted while they baked.

                                                                Filling choices of chopped artichoke hearts, chopped salami, black olives, shredded mozz, pizza sauce, sauteed garlic spinach, and a ricotta/parm/ basil puree mixture. I had a little of everything in mine!

                                                                They were great - and a caesar salad with a very lemony/anchovy dressing rounded things out. Batman on the screen. I can't believe I missed this last movie in the theatre - it sure was good!

                                                                Last of the pumpkin-5 spice ice cream, with salted caramel sauce somewhere during the later part of the movie too.

                                                                I think today may be a gratin or a stew.... will check back after reading the store adverts in Sunday paper, and shopping:)

                                                                1. Trying to make Beef Bourguignon for the first time today.

                                                                  3 Replies
                                                                  1. re: Njchicaa

                                                                    Always a good meal - good luck and enjoy!

                                                                      1. re: mariacarmen

                                                                        It was delicious! I will definitely be making it again.

                                                                    1. Since Wegmans is still dumping turkey everything on its unsuspecting customers, I ended up buying two turkey drumsticks yesterday. Not a clue what to do with them besides roasting (and I've loosened the skin and salted liberally overnight). Sides are also TBD.

                                                                      It's gotta be a low-fuss dinner, as another jam awaits mid evening.

                                                                      1 Reply
                                                                      1. re: linguafood

                                                                        Yay. Update on the sides. Sautéed baby bells and romaine with orange grape tomatoes and blue cheese dressing. Drumsticks will be smooshed with compound butter underneath the skin and elsewhere.

                                                                        I'm still a little clueless about the cooking time, but thank science we have a digital meat thermometer :-)

                                                                      2. Feeling like stir fry tonite.....gray & blah day here, so I think something spicy will be in order. Most likely rice on the side.....

                                                                        1 Reply
                                                                        1. re: jenscats5

                                                                          So it ends up I made some chicken & shrimp to add to the stir fry separately as hubby is a vegetarian......Sauteed up some broccoli, cole slaw mix, carrots, peppers, onions, celery & snow peas......added Soy Sauce, coconut milk, lime juice, stir fry sauce & chili sauce. Jasmine rice for the side......Spicy & delicious!

                                                                        2. Didn't really cook yesterday. Well, I didn't cook dinner, although I did make something to contribute to the party I went to. A gallon of sangria (alllllllllll gone!), about a pound and a half of orange-spiced nuts, and a large crockpot full of meatballs in a sauce I winged after reading a couple of non-grape jelly/chili sauce recipes....and it came out pretty well! The baby meatballs were frozen from Market Basket - so a good appetizer-sized meatball. I browned them in the oven, put them into my large crockpot, and then poured this heated sauce over them to cook for several hours:

                                                                          1 12-oz bottle of chili sauce (going to have to see if Whole Foods has one without HFCS)
                                                                          1/2 cup ketchup
                                                                          12 oz. jar of apricot jam (Hero brand - *no* HFCS, which I was pleased to see!)
                                                                          2 oz. of dry sherry
                                                                          1 cup of Bullseye BBQ sauce (no HFCS and now my go-to brand)
                                                                          3-4 tsp. of creamy horseradish

                                                                          Whisked all that together and warmed it up to bubbling. When I left for the party, I packed up the crockpot in a large USPS Priority Mail box with a towel around it, and it traveled quite nicely! Most of the meatballs were snacked up - two small Ziploc containers left at the hostess's house for her sons. I told her they might be good over egg noodles....she looked askance at me and said "The guys will probably have them for breakfast." Oh yeah. Teenagers. ;-)

                                                                          We had some amazing app food last night - wings and gougeres were two standouts. Baby whoopie pies were the standout in the desserts. The hostess's dog snagged lots of food off the table, including a "boobie cupcake". The dog has an iron stomach with what he can eat and *not* lose!

                                                                          So it was a bit of a slow start for me. The cats stepping on my head this morning at 9 a.m. was my wakeup call. And they ONLY let me sleep that late because they got their evening crunchies at 1:15 a.m. :-)

                                                                          Tonight's dinner will be chicken (BISO). Not quite sure what I'm going to do with it other than roasting it and have no idea of the sides yet; will figure it out after the Pats-Miami game.

                                                                          3 Replies
                                                                          1. re: LindaWhit

                                                                            "The guys will probably have them for breakfast." Oh yeah. Teenagers. ;-)
                                                                            LOL bet they ate them cold- mine always liked cold leftover pizza for breakfast..

                                                                            We just got home after a long day and missed the game but all is good. Looks like beef stew will have to wait. Chicken and rice and broccoli is all I have enough energy for. Oh and a glass of Pinot Gris.

                                                                            1. re: Berheenia

                                                                              LOVE cold leftover pizza for breakfast! I guess there is still hope there is a teenager in me somewhere:)!

                                                                              chicken, rice and broccoli - with wine, is more my adult speed most days tho. LOL

                                                                              1. re: gingershelley

                                                                                Oh that cold leftover pizza was a staple while I was I college, and I can still eat it that way to this day.

                                                                          2. Hungarian goulash is in the oven made out of pork intsead of beef because that's what I had on hand. Bread sausage will be sliced and browned as a side. Plus sliced tomatoes and onions, it's tomato time in Florida

                                                                            2 Replies
                                                                            1. re: Floridagirl

                                                                              Bread sausage? Please, what is it? Sounds interesting!

                                                                              1. re: jmcarthur8

                                                                                My guess is it might be similar to bread dumplings, which are often sliced and fried? http://en.petitchef.com/recipes/servi...

                                                                            2. A simple pasta is on the menu this evening: cacio e pepe from a Mario Batali recipe (http://www.cbsnews.com/2100-500171_16...). House red to wash it down.

                                                                              Jets beat the Cardinals 7-6 with a home run in the ninth (PHREDDY must be hanging his head despite the win) and the Patriots continue their march to another Super Bowl. My Giants play Monday night against RGIII and the Redskins. I will be climbing a wall of worry.

                                                                              Football will be on the plasma.

                                                                              1 Reply
                                                                              1. re: steve h.

                                                                                Hoping for a win this time as opposed to a last minute NYG TD like last time.....should be interesting!!

                                                                              2. It's quite warm here in CO, but I'm making Chicken with 40 Cloves of Garlic with Fingerling Potatoes put in the baking dish too.

                                                                                1 Reply
                                                                                1. Dinner is a bit of an experiment. I have had a jar of preserved lemons for quite some time, and Cocoa's Moroccan Stew got me thinking of them (even though her stew didn't have them). I wrestled one lemon out of the jar, cut it in half, scooped out the pulp and minced the rind. Mixed it with several extremely large minced garlic cloves mashed with salt, pepper, about a tsp. of ground ginger, and some olive oil. Loosened the skin on two BISO Frankenchicken breasts, and tucked the majority of the preserved lemon/garlic mixture under the skin. The rest got rubbed on the outside of the breasts and into a 400 degree oven to roast.

                                                                                  Alongside will be toasted Israeli couscous with dried minced onion, some threads of saffron, and after cooking, some toasted chopped pistachios and chopped dried cranberries. Steamed broccoli as the green veggie. Doesn't *quite* go, but it's what I had to use up, and I figured a "plain" veggie with the strongly flavored chicken and couscous.

                                                                                  This is the most I've done all day. I still haven't read the Sunday paper. But I'm good with that.

                                                                                  28 Replies
                                                                                  1. re: LindaWhit

                                                                                    LW, that sounds great - from a gal who has taught Moroccan cooking classes, I am sure that will be delish; preserved lemon carries that lemon taste SO FAR in food - I bet they will taste extra lemony and the couscous will be a great side.

                                                                                    I haven't gotten to the Sunday paper either - here's hoping for after my dinner prep.

                                                                                    1. re: gingershelley

                                                                                      I'm hoping it's not TOO far lemony, gingershel. I'll see in a few minutes. And oh, what I would love to take a few Moroccan cooking classes from you!

                                                                                        1. re: ChristinaMason

                                                                                          Noted below to mc - not as lemony as I had expected it might be, but still good! The couscous, however, was *very* good. I need to start using saffron more often. :-)

                                                                                        2. re: LindaWhit

                                                                                          We would have a hoot in a cooking class together - tho I think you would need to be teaching me, not other way 'round!

                                                                                      1. re: LindaWhit

                                                                                        Sounds delicious and creative for a coach potato :)
                                                                                        Our chicken is sauted in the flour egg panko mode with mega spicing. The wine is having the desired effect. Time to eat.

                                                                                        1. re: Berheenia

                                                                                          I also did 1 load of laundry. That was quite enough for today. LOL What's "mega-spicing" in the panko crumb? (And yes, I'm going with wine as well!)

                                                                                          1. re: LindaWhit

                                                                                            WF sells several doctored panko and I used the sun dried tomato which also has some dried garlic and other goodies. Heavy adobo and pepper in the flour and my new fave, Chipotle Tabasco Sauce in the egg. Deglazed the whole thing with dry vermouth.

                                                                                            1. re: Berheenia

                                                                                              Sounds very good! I'll have to look for the doctored panko.

                                                                                        2. re: LindaWhit

                                                                                          ::::Sigh::: I've gone and done it again. Was mincing up chicken for one of the cats and sliced into my fingernail - this time, the middle finger on my left hand. I *think* I've staunched the bleeding (and I'm thankful this time for the nonstick bandage). So I'm hoping it heals quickly and I'll be able to type well enough. So far, typing this little bit isn't too difficult. We'll see how it goes.

                                                                                          I've *REALLY* got to take a knife skills course and learn the damn finger curl when I chop. :-/

                                                                                          1. re: LindaWhit

                                                                                            LINDA!!!! YOU HAVE TWO DAYS TO HEAL!!!!!

                                                                                            just kidding, really i'm sorry you cut yourself again!

                                                                                            i have terrible knife skills too, but i go super slow so i have (knocks on wood) never cut myself, tho i have cut into a finger nail edge a couple times.

                                                                                            1. re: mariacarmen

                                                                                              LOL And that's exactly what I was thinking of, mc! But I'm typing fairly well now with the bandage. We'll see how it goes over the next few days. Just not sure if I cut the nail off this time or if I just cut into it. We'll see when I unbandage it and it's stopped bleeding.

                                                                                              1. re: LindaWhit

                                                                                                yikes, poor baby. heal quick (for your own sake!)

                                                                                            2. re: LindaWhit

                                                                                              Ouch ouch! Have you a mini chopper in the house? Great for mincing up small amounts of meat for in our case ham salad (no cat at the moment) or just a small amount of minced veggies for cooking for one or two. Hope you are better for Top Chef- just caught up with last week's episode on on demand so I can read the thread you started.

                                                                                              1. re: Berheenia

                                                                                                Hmmm....I do have a small food processor. I wonder how Buster would like it done that way. He won't eat ground chicken, but perhaps cooked in the microwave and then pulsed in the mini food processor might work. Will try it next time!

                                                                                              2. re: LindaWhit

                                                                                                Oh gosh, you poor thing. I hope the cat appreciates the lengths you go to!

                                                                                                1. re: gembellina

                                                                                                  So do I. :-) He *did* cuddle with me last night after going to bed, so I think he knew Mom had an "owie".

                                                                                                2. re: LindaWhit

                                                                                                  OUCH! My simpathies, LW - that smarts! I don't think I confessed anywhere, but I took off the tip of my left ring finger with the peeler doing sweet potatoes on Tday - no wonder I hardly ever use that d****mn peeler. SHARP! Bled forever. Hate that..... your not alone:)

                                                                                                  And I think of myself as graceful and coordinated (as I trip down the stairs)...

                                                                                                  1. re: gingershelley

                                                                                                    Ouch on the tip of the finger! Yes, elevating the finger while I watched "The Good Wife" last night helped. As does the Neosporin, a gift from the gods.

                                                                                                  2. re: LindaWhit

                                                                                                    Who's in charge there? (I know the answer.)

                                                                                                    1. re: sr44

                                                                                                      Unfortunately, it's Three Stooges in charge: me, myself and I. Supervised by the KiC: Kittehs in Charge. Their demands take priority.

                                                                                                  3. re: LindaWhit

                                                                                                    i love your day and I LOVE THAT CHICKEN RUB! if id's seen that before i did our roast chicken.... next time.

                                                                                                    1. re: mariacarmen

                                                                                                      It was good, just not as lemony as I was expecting. Should I have used some of the pulp? Everything I read just used the rind.

                                                                                                        1. re: LindaWhit

                                                                                                          I have a few recipes that use the pulp/whole lemon; when I make preserved lemon vinaigrette I use 1/2 a lemon, and just don't add salt....

                                                                                                          1. re: LindaWhit

                                                                                                            You can, but it's mushy and (the reason you want to use it) salty.

                                                                                                            1. re: sr44

                                                                                                              OK, so rind only. Well, I had leftovers tonight. Not at all lemony. Hmmm....

                                                                                                      1. So I had high hopes for a gratin for DOTM for today, but things conspired as I was sorting out errands, decorating for the holidays, etc. and best to stay home to do the decorating and cook from the fridge/freezer today.....

                                                                                                        So what is on hand is a quiche and salad; pretty basic, but I do get into the freezer more brisee pastry for the holidays ( why won't my code for accent over 'e' work today?).

                                                                                                        Sauteed jowl bacon, plus some pork sausage crisped up, then an onion added and reduced to tender. Cooled pastry rolled out, and a filling of pork/onion layered with roasted red peppers, sharp cheddar, and leftover sauteed spinach from last night's delish' calzones....

                                                                                                        Into the oven, and a salad on the side of butter lettuce, blue cheese, apple, candied walnuts and a sharp dijon dressing. Sunday supper is on!

                                                                                                        1 Reply
                                                                                                        1. re: gingershelley

                                                                                                          wow wow wow. pretty yes, i'm sure, but nothing basic about that.

                                                                                                        2. Smoked turkey cheesecake - smoked turkey, dried cranberries, celery, onion, and fresh sage. Yummy!

                                                                                                          1 Reply
                                                                                                          1. re: hippioflov

                                                                                                            what the...... explain please! i love a savory cheesecake.

                                                                                                          2. Well, file that under Never Again. Despite being on temp (165°), the legs weren't cooked through, the outside was chewy, the skin was floppy AND chewy, the compound butter a serious waste of time... about a third through the meal I just tossed the goddamn thing.

                                                                                                            Whatta craptastic meal.

                                                                                                            OTOH, it'll be a great inspiration for the blues....

                                                                                                            9 Replies
                                                                                                            1. re: linguafood

                                                                                                              Aww, bummer, lingua! It couldn't be saved for soup or something?

                                                                                                              1. re: linguafood

                                                                                                                well i'm glad it inspired, but bummer about the legs... love turkey legs. ah well.

                                                                                                                1. re: linguafood

                                                                                                                  I tried turkey legs once and they came out exactly like that. Ugh.

                                                                                                                    1. re: linguafood

                                                                                                                      +1 - I find them chewy, tough and the weird sinews (that I already notice in chicken legs and try to avoid) make the whole experience unpleasant. NO on turkey legs; stock-worthy only!

                                                                                                                      1. re: gingershelley

                                                                                                                        Yeah, what is UP with all that stringy cartilage along the leg?

                                                                                                                        Now I want some real meat. At least the turkey livers haven't been a disappointment (scored another lb. for 60 cents at Wegmans), on which I've rather been ODing lately :-)

                                                                                                                        1. re: linguafood

                                                                                                                          Tendons and lots of them. Good for walking, not so good for eating

                                                                                                                          1. re: scubadoo97

                                                                                                                            really! i had no idea so many people don't like turkey legs.... in my family, we fought over the two! lucky they are big...

                                                                                                                            1. re: mariacarmen

                                                                                                                              Don't get me wrong, I like turkey legs but they do have some narly tendons

                                                                                                                2. mon dieu, i have to say my french onion soup turned out magnifique! i first made this soup back in the early 70s, from a recipe out of my mom's Cosmo, and i bought my own little rustic brown crocks with the chubby handles from Mervyn's to serve it in! i thought i was sooo fancy.... ( i did end up buying a couple of crock-like bowls today on sale at BB&B.) i remember loving it then, but this was scads better.

                                                                                                                  loosely following a Julia Child recipe, i used the roasted marrow bones to make the stock. i will say, tho, i did have to cheat a bit. the stock still didn't taste beefy enough to me, so i added a heaping tbs. of Better Than Bouillon beef stock. that did the trick. along with a cup of red wine, 1/3 of a cup of dry sherry, a bay leaf, salt.... oh my, i really, really loved this soup. just a tinge of sweet, but not too sweet, which i hate. plenty of gruyere/parm regg melty goodness, in the bowl and on top of the toasted crouton (ala Julia's recipe). following some tips on CH, doing the onions in the crockpot for a few hours, and then really caramelizing them the next day in a pan with butter, really made for perfect onions - sweetish, soft but not utter mush.

                                                                                                                  made another roast chicken (got my crispy skin fix, not to worry!), and an arugula salad dressed with fresh lemon juice and extra virgin olive oil. (and the boyfriend did his roasted taters, as he couldn't abide not having a starch on his plate. "so you're calling the bread in the soup a carb?"!)

                                                                                                                   
                                                                                                                   
                                                                                                                   
                                                                                                                  16 Replies
                                                                                                                    1. re: mariacarmen

                                                                                                                      Yum, I am so doing this this week. Thanks for experimenting through it for me, now I know to add some concentrated beef stock to it, which I happen to have! Thanks, mariacarmen!

                                                                                                                      1. re: Dirtywextraolives

                                                                                                                        you are welcome! pretty sure we're having it again for dinner tomorrow night too!

                                                                                                                        1. re: mariacarmen

                                                                                                                          I roasted some marrow bones too and mine put out a ton of grease, most of which I poured off because I was afraid of a grease fire in the 400 oven. The end result is beefy though and tonight it's going into the beef stew I was too tired to make yesterday after a looong meeting and shoe shopping for hubby.

                                                                                                                          1. re: Berheenia

                                                                                                                            yeah, but we ate the marrow itself, my sister and i, sprinkled with sea salt - they charge upwards of $9.00 for two of those in a nice resto! and then i roasted them and poured the fat out too, then put them in water for stock.

                                                                                                                            1. re: mariacarmen

                                                                                                                              i love marrow. it sounds so yummy.

                                                                                                                              1. re: merrua

                                                                                                                                oh yes! we stood over the pan on the stove with spoons, not even any bread!

                                                                                                                                1. re: mariacarmen

                                                                                                                                  I liked Steve's comment on his SoCal trip report ' marrow is the new foie gras"......

                                                                                                                                  1. re: gingershelley

                                                                                                                                    hah! yeah. good thing it's so much cheaper. i got that pack of like 12 marrow bones for $8.00. which still seems kinda high....

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      Great stock (and marrow snacks) don't come cheap, seesta - I bet that had to be like, 3 lbs.? That doesn't seem so bad to me....

                                                                                                                      2. re: mariacarmen

                                                                                                                        Dear god that soup looks good! oooooh I REALLY want.

                                                                                                                        1. re: mariacarmen

                                                                                                                          Yeah, this sounds pretty great. I have been craving French onion soup since having a bad version at Panera (don't ask) weeks ago. I think I may try the Ruhlman version with just water. Can always did as you did and throw in some BTB if it needs it.

                                                                                                                          1. re: ChristinaMason

                                                                                                                            exactly. i was just trying my hand at beef stock. i think they would have had to simmer for more than the 8 hours that i did, and then really reduce, to make a good beef stock that you can just add salt to, and go, "Beefy!"

                                                                                                                          2. re: mariacarmen

                                                                                                                            You went to the bistro chez MC! Very nice meal - soup, chicken, salad - just like en Francaise!

                                                                                                                            1. re: gingershelley

                                                                                                                              exactement! just what i was going for!

                                                                                                                            2. re: mariacarmen

                                                                                                                              That looks sooo good. It is beginning to be soup weather here....looking forward to trying this.

                                                                                                                            3. Damp weather and the late hour meant the two steaks left from Friday night couldn't be cooked on the grill so we ended up having Steak Diane for the second time in three days. Sometimes you just have to make due, y'know.....

                                                                                                                              1. Dinner out last night at our fave Indian place in town. Kids even wanted to go out, so they could get out of doing KP!

                                                                                                                                Even through a highly hectic day of Mass, then errands, lunch out and finally sitting down at about 5:30 pm, we had a decent dinner. Made a "cheater" version of gumbo, with a mix I get from the famous 3rd st farmers market here (which is not really close to me, but whenever I'm there, I pick it up since my hubby loves it, it comes from Louisiana, and I don't have time or patience to make it from scratch right now) on Saturday, while thawing three whole chicken legs. So today, I browned the legs, and added some linguica to the gumbo, though it got a little too thick, while I let it simmer while we put up our Christmas tree. So a chicken & sausage gumbo, with some fresh French baguette and a simple iceberg salad was whats for dinner. Glad the hubby loved it since it was his "make up" birthday dinner from last week!

                                                                                                                                1. My husband was making stuffed breast of veal for dinner last night, but the time got away from him, and it became clear that it wouldn't be ready in time for dinner before midnight. I had cooked the brisket from Sunday Suppers at Lucques, and although Goin recommends that it rest for a day, it was cooked and done, so that was going to be our Sunday dinner instead of Monday as originally planned. Every since the book was a COTM, I've wanted to make that recipe. There were so very many great reviews of it, but I have to say that for me, it was just meh. Neither my husband nor son made any mmmmm noises while they were eating, but they did finish it uncomplainingly. We started with another frisee salad (my husband bought a case at the Restaurant Depot, so it will be on the menu for a while!), this time with lardon and Roquefort. Dinner was still on the late side, and once the clean-up was done, I had barely enough time to get upstairs to watch Homeland. But WTF-- they pushed it back an hour to 11PM. Unfortunately, I just couldn't make it, so I will have to catch up On Demand.

                                                                                                                                  1. Upcoming at Casa Harters.......pork chops, spuds (undetermined), veg (your guess is as good as mine at this stage), apple sauce.

                                                                                                                                    Tomorrow.......dinner on the hoof. I'm giving an early evening talk at the local military museum, so a quick sandiwch beforehand to keep my strength up, followed by a visit to the chippy on the way home.

                                                                                                                                    12 Replies
                                                                                                                                    1. re: Harters

                                                                                                                                      That's pretty much the pork chop or roast pork dinner we have. Our potato for that is usually potato pancakes. And I'd love to have a chippy to visit on the way home!

                                                                                                                                      1. re: roxlet

                                                                                                                                        I'm not familiar with potato pancakes - at least not by that name. Sounds good though, have you a recipe, please? Are they similar to rosti - grated potato, spread out into a rough pancake shape and fried?

                                                                                                                                        1. re: Harters

                                                                                                                                          Sort of, but they have eggs, a little flour and baking soda. Let me hunt up a recipe for you.

                                                                                                                                          OK, here's a recipe that looks about right. Since they are usually served with applesauce, they go particularly well with the pork dinner you're having:

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

                                                                                                                                          1. re: roxlet

                                                                                                                                            Damn. No eggs in the house. But thanks anyway - I'll keep the recipe for future but tonight your suggestion inspires me to cook a non-eggy rosti. Thanks, roxlet.

                                                                                                                                              1. re: Harters

                                                                                                                                                they are a fabulous addition to add to your repertoire, Mr. H. addictive.

                                                                                                                                        2. re: Harters

                                                                                                                                          OK, so there's been something of a cock-up in the catering arrangements. I've no wish to grass anyone up but "someone" must have been half asleep when they got two pork chops out of the freezer. Cos it isn't two pork chops. It's one pork chop and a swordfish steak. I have never cooked swordfish before, so there's about to be a steep learning curve.

                                                                                                                                          1. re: Harters

                                                                                                                                            Can you grill it? It's very meaty and forgiving in texture on the grill. Great with a Greek marinade (lemon, oo, oregano).

                                                                                                                                            1. re: Harters

                                                                                                                                              If it's thick, cut it in half through the middle. Swordfish cooks really quickly, and if it's thin, it's easier to control. A quick sear on each side, then a lovely sauce of lemon, olive oil, anchovies, and capers. Warmed so the anchovy melts, and totally delicious. Maybe you'll make potato pancakes when you defrost the other pork chop!

                                                                                                                                              1. re: Harters

                                                                                                                                                "... no wish to grass anyone up..." never heard this expression! do tell, please.
                                                                                                                                                so much to learn from you!

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  A "grass" is slang for an informer - perhaps someone who informs on the local bad guys to the police. To "grass someone up" is to inform on them. Origin unknown but here's some thoughts - http://www.phrases.org.uk/meanings/gr...

                                                                                                                                                  Thanks for the cooking tips, folks. Literally, just in time. Fry - olive oil, lemon, oregano - all in stock.

                                                                                                                                            2. Have sort of been absent from here and the kitchen. I have had my people out 7 days a week , 12 hours a day installing heating equipment in homes destroyed by Sandy. It is nice to have business ,but it is hard to see what people have endured with their homes and businesses.
                                                                                                                                              WFD..... Birthday cake !

                                                                                                                                              11 Replies
                                                                                                                                                1. re: PHREDDY

                                                                                                                                                  aw Phreddy, i bet you have been super busy, doing good works!! I'm sure those people are very fortunate to have you and your people around. enjoy your birthday & cake!!

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    What MC said, Phreddy! I toast to your happy birthday!

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      THANK YOU....LOOKING FORWARD TO PETER LUGARS STEAK HOUSE....THE OWNERS ARE MY FRIENDS...

                                                                                                                                                      Will give you an update after dinner...

                                                                                                                                                      I miss cooking dinner!!!!!

                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        Yes, we must have a report of dinner at Peter Lugar - enjoy!

                                                                                                                                                    2. re: PHREDDY

                                                                                                                                                      Enjoy your birthday...and your cake!!

                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        A great day to be born (today is my honey's b-day, too!)

                                                                                                                                                        Have a great one, Phreddy!

                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                          Than you for your warm wishes....
                                                                                                                                                          PL's...last night with my lovah and my loier (Mrs. & daughter)...

                                                                                                                                                          Beefsteak tomatoes , thick sliced Spanish onions, PL sauce.
                                                                                                                                                          For the loier, a 2 pound lobster stuffed with crabmeat.
                                                                                                                                                          For the lovah, and me, rib eye for two.
                                                                                                                                                          Sides, creamed spinach, asparagaus with lemon butter and German cottage fried potatoes.
                                                                                                                                                          Desert; strawberries with shlag, chocolate mouse cake with some zabiogne.....
                                                                                                                                                          Delish!!!!!

                                                                                                                                                          1. Last night we were invited to dinner with friends, who made this amazing Taiwanese beef noodle soup: http://www.taiwaninsights.com/2012/01...

                                                                                                                                                            The meat was meltingly tender (like buttah!), and the garnishes (chopped tomatoes, scallions, and cilantro) really took it over the edge. I loved the chewy noodles. We had garlic-sauteed baby bok choy on the side.

                                                                                                                                                            We brought two bottles of hard cider (one with champagne yeast and the other with Belgian Trappist yeast--preferred the latter) to go with. And I made some Italian ricotta cookies, which didn't really go with the rest of the meal but were quite tasty. They are even better with coffee after an overnight in the fridge.

                                                                                                                                                            For our final dessert course(!), we had peanut-coconut ice cream topped with chopped toasted almonds and ginger-peppercorn caramel. It was a Jeni's ice cream recipe---I'm hooked!

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              Wow, CM - that dinner sounds terrific - eclectic can be good!

                                                                                                                                                              i am going to have to look for those Jeni's recipes in my book (or on line) - so far, everything I have made of hers has been totally great. The pumpkin-5 spice ice cream I made for Thanksgiving was super as well.....

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                CM, please tell more about the ginger-peppercorn caramel!

                                                                                                                                                                1. re: meatn3

                                                                                                                                                                  I didn't make it---my friend did. I'm guessing she simmered the sugar with fresh ginger and some black peppercorns before it caramelized, then strained and raised the heat. I could ask if you really want :)

                                                                                                                                                              2. Last night was another dish using up saved meat from the T-Day bird - "Turkey Tetrazzini". This time tried a new recipe via Lidia Bastianich:

                                                                                                                                                                http://lidiasitaly.com/recipes/detail...

                                                                                                                                                                And was it ever DELICIOUS!!! The only things I did differently were to cut the entire recipe in half, since it's just the two of us; used 1/2 milk & 1/2 heavy cream for the recipe's milk; & subbed in regular Parmesan for the Grana Padano. And even halving the recipe left enough tasty leftovers for another meal. For the mushrooms I used a mix of white buttons, Cremini, Maitake, Oyster, & Shitake. It really turned out to be the best "Turkey Tetrazzini" I've ever had.

                                                                                                                                                                As this was fairly rich, a green salad was all that was needed for a side.

                                                                                                                                                                1. Folks,

                                                                                                                                                                  Pardon the interruption. While the temperature outdoors certainly does influence what we cook; it isn't what's for dinner. Lets get back to discussing what's on our plates.

                                                                                                                                                                  Thanks,

                                                                                                                                                                  1. I should take back my snarky comment about the bf's cooking because tonight he is making a Thai red curry with chicken and aubergine and green beans. And he's buying Xmas tree lights, so I will have to think of a festive WFD for tomorrow while we 'trim the tree"!

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: gembellina

                                                                                                                                                                      Yay for Thai curry and Crimmeh lights!!

                                                                                                                                                                    2. A favorite that I rarely make, and I have no idea why, stromboli. I'm going the meaty route for fillings and will just have a small green salad on the side.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        We made our first ever Saturday and will do it again. Stromboli isn't on many menus in the Boston area but we had one in Florida and decided to try it. Fairly easy peasy too.

                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                          That's the thing I love the most about them: easy! One of my favorite new combinations is chicken, spinach, and bacon with warmed alfredo for dipping. Yum.

                                                                                                                                                                      2. Last night I indulged my inner Midwesterner and invited the neighbors over for cocktails and cards. While this might be a normal Sunday back home, here in New York it is almost unheard of to break bread with the folks across the hall. At least in Manhattan anyways. I knew one was from St. Louis so I indulged him with toasted ravioli, really a euphemism since the ravioli are breaded and fried. Dipping sauce was a sambal marinara of my own concoction. Also on the menu: lobster sliders, baba ghannouj with scallions and maple-bacon ice cream sandwiches.

                                                                                                                                                                        Tonight it's back to dinner for one. I have an odd craving for roast chicken with bread sauce so there's that. I've got quite a bit of celery in the crisper so I figure I can braise that with tomatoes for an easy side.

                                                                                                                                                                        7 Replies
                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                          Nice little spread for a game of cards....Def not a Midwestern menu. I bow down from Chicago!

                                                                                                                                                                          1. re: twodales

                                                                                                                                                                            I don't know; I feel like I had fried ravioli back when I lived in Chicago. Cheesy and fried cover several food groups in the City of Big Shoulders. Baba ghannouj is also Chicago comfort food from way back, but then again, I did grow up near Albany Park where there's more sfiha than stuffed crust.

                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                              Been jonesing lately for 'noon-o-kabab' in your old hood. Not sure they have sfiha though, being Persian. Still...in the mood.

                                                                                                                                                                              BTW
                                                                                                                                                                              If you ever want to make any reccies on shops or restos in Albany Park, I am all ears.

                                                                                                                                                                          2. re: JungMann

                                                                                                                                                                            LOBSTER SLIDERS??? *faints dead away*

                                                                                                                                                                            *is revived by the maple bacon ice cream sandwiches*

                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                              The whole meal sounds amazing! Do tell about the maple bacon ice cream sammiches please...did you make the ice cream or impovised store bought with add ins?

                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                I made the ice cream myself using a half-quart recipe since my ice cream machine has not been very successful churning full recipes lately. Even though I used Splenda, it was spectacularly soft, even without the use of additional stabilizers or alcohol (unlike previous attempts). Perhaps using an invert sugar like maple syrup helped.

                                                                                                                                                                                1/2 c. maple syrup (reduced by half)
                                                                                                                                                                                2 c. half and half
                                                                                                                                                                                3/4 c. Splenda
                                                                                                                                                                                3 egg yolks
                                                                                                                                                                                6 slices of bacon
                                                                                                                                                                                2 tbsp. brown sugar
                                                                                                                                                                                Heat up your half and half with the splenda. When the mixture starts to steam, stir in the maple syrup reduction. Whisk the heated cream and syrup into the egg yolks before returning to the pot over medium heat, constantly stirring until thick enough to coat the back of a spoon. Cool.

                                                                                                                                                                                Meanwhile cover bacon with brown sugar and bake until crispy and candied. Reserve.

                                                                                                                                                                                Churn cooled cream mixture in your ice cream maker. Towards the end of churning, crumble in your candied bacon. Freeze until firm.

                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                  This sounds good! I may dabble with it..my only issue is the splenda; I don't like the after taste of it but I could use regular sugar. Thanks for the recipe!

                                                                                                                                                                            2. Tonight I'm making a huge batch of pepper steak stir fry, using red peppers, as I have a 36oz top round (london broil) to use up and red peppers were on sale this week. I won't be cooking tomorrow or Wednesday night so this will hold us over for a few days of lunches. Money's tight this week because of Christmas shopping!

                                                                                                                                                                              1. Tonight will be Kashmir curry shrimp with tomatoes and okra. Riced cauliflower on the side. I'll probably drizzle mine with some of that leftover cilantro oil and a dollop of Indian yogurt we got at Costco.

                                                                                                                                                                                11 Replies
                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Is the riced cauliflower a good substitute for the actual stuff? I have a hard time imagining it could possibly taste neutral enough.

                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                      Yes, it works really well! I mean, it's not rice, but it's a damn good substitute. I steam and then grate it in the FP.

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        oh! i rather thought it was a sub for mashed potatoes, made with a ricer....

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          if you puree it to nothingness, it makes a great mashed potato sub! cauliflower is so versatile. l don't know if you could get it soft enough to go through a ricer - it would be sludge by that point.

                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                            oh, i misunderstood, i thought that's what you meant when you said riced. i would have thought the same!

                                                                                                                                                                                            and yeah, i have done the potato mash many times - so yummy with butter and parm....

                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                        I love cauliflower so much in any form, that I never think of it as a substitute for another dish.
                                                                                                                                                                                        Is it used as a substitution because it's white?

                                                                                                                                                                                        1. re: jmcarthur8

                                                                                                                                                                                          <Is it used as a substitution because it's white?>

                                                                                                                                                                                          I think more as an excuse to eat more vegetables and fewer carbs. The color certainly helps with the swap, though. It's fairly neutral tasting, especially under sauce, which is why the substitution works.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          Why, thanky! It was quite tasty. When in doubt, I add more butter.

                                                                                                                                                                                      3. Tonight is leftover ground pork thawed out to make Larb Gai - tho slightly different than the usual as am shredding cabbage for my greens. Need a spicy/salty Thai fix, with the same base ingredients as my last weeks Torte au Choux, which was agreeable, if a bit bland.

                                                                                                                                                                                        Tonight - I want SPICY; there may be a dish of noodles with cilantro and lemon grass besides.....

                                                                                                                                                                                        12 Replies
                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          MMmmmmlarb. Though what you're making is larb moo, not gai (gai is chicken, moo is pork).

                                                                                                                                                                                          I really have to make my own some time.... though we have a Thai place in town that makes a lovely versions, so it's hard to get motivated :-)

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            I love making my own! I like mine a little more sour than the norm, so it can be tweaked any way you want it.

                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                              It was super easy; It is fun finding Thai that's easy enough to make at home; it only took 15 minutes - AND the ingredient list isn't as long as my arm. That is what sends me out to a cafe for most Thai, Vietnamese and Indian. The large pantry area/investment vs. cheap $ to eat it out normally.

                                                                                                                                                                                              Excited I now have Larb, the Bahn Xeo crepes, good ol' swimming angel and a couple more that are easy enough to make at home in less than 1/2 an hour!

                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                              moo is pork - i have to laugh. because i'm 12.

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  When I was taking lessons to learn basic Thai, I saw that and thought "ok, remember this now! moo=pork". It makes me giggle, but I've never forgotten :)

                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                    I don't think I knew that till now - in Thai, pork goes 'moo' instead of 'oink'!

                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                  Good point Lingua.... I didn't remember to think I was subbing pork for chix; MOO is more fun anyway:)!

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    Not that I doubt your translation for a minute, but then why is moo goo gai pan always a chicken dish? And I adore moo shu pork.....

                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                      well, according to this... http://en.wikipedia.org/wiki/Moo_shu_...

                                                                                                                                                                                                      moo means some type of flower, and shu means whiskers! and of course, pork means pork.

                                                                                                                                                                                                      and for moo goo gai pan - http://en.wikipedia.org/wiki/Moo_goo_...

                                                                                                                                                                                                      moo goo means mushrooms, gai means chicken, and pan means slices.

                                                                                                                                                                                                      so.....it's apparent that's not an easy language to translate...i would never be able to live in China!

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        A few months in Hong Kong and you may not want to come back.

                                                                                                                                                                                                3. Tonight we had the stuffed and rolled breast of veal that my husband made yesterday. He sliced it up, and went out to a quick meeting in the village. We waited, and waited. I put the braising liquid on the stove to warm up. We waited. My son came downstairs starving, and had some bread and butter. And we waited. Finally, my husband got home, and asked why the hell we waited. Well, we waited because he had worked so hard on the veal that I wanted to share it with him. So, rushing around, trying to make dinner as quickly as possible. Just a salad and the veal, and I managed to cook the braising liquid/sauce down to a burnt on mess. Ah, well. The veal was delicious, and the salad was good too, and that's all there was.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    We'll probably have pan fried potatoes (sort of like hash browns, but healthier and homemade) with an omelet. Breakfast for dinner! Not very cozy and warm, but we have too many potatoes on hand!!

                                                                                                                                                                                                    1. re: lovessushi

                                                                                                                                                                                                      love pan friend potatoes. what makes them healthier, can i ask? less oil, or sumpin?

                                                                                                                                                                                                    2. re: roxlet

                                                                                                                                                                                                      ah well, i'm sure it was still really good. sometimes hubbies...

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        yum! sounds like it was worth the wait.

                                                                                                                                                                                                      2. Fisherman neighbor gifted us with a 2 large filets of Wild Pacific Salmon that led to tonight's dinner of Salad Nicoise w/ Olive Oil-Poached Salmon.

                                                                                                                                                                                                         
                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                        1. french onion soup, parte deux, and the leftover chicken breast, with a mushroom gravy the boyfriend has perfected. all over rice. alongside, a nice arugula, shallot and black drycured olives.

                                                                                                                                                                                                          now in the oven is persimmon pudding. i had a bunch of persimmons left from Thxgiving, since i never made my souffle. i had to double the recipe. never made this before, but lookitmeeeeee - i'm baking again - 2 x in 2 years! wheeeeeeeeeeeeeeeeee!

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. Chicken fajitas with a beautiful orange bell pepper and a large sweet onion, sautéed with cumin, Mexican oregano,smoked paprika, and some Penzeys minced garlic. A can of black beans and some microwave Mac & cheese, tortillas, avocado & salsa with chips. Good and fast for a busy weeknight as we had to rush out for a Cub Scout meeting.

                                                                                                                                                                                                            1. Persimmon puddin' a success. although because i added a teensy bit of coriander and cardamom (in addition to the recipe's cinnamon & nutmge), it really tastes like pumpkin pie. it's good!

                                                                                                                                                                                                               
                                                                                                                                                                                                              1. It was such a drop-dead gorgeous day yesterday. Seventy degrees 3 weeks before Christmas?? So we decided to grill turkey burgers outside last night. Topped them with blue cheese, spicy ketchup, & Brooklyn Brine's "Spicy Maple Bourbon" pickle chips. Talk about HOT & SPICY! Brooklyn Brine's products have become my new spicy pickle love affair.

                                                                                                                                                                                                                1. Last night I made a savory brine for a whole duck. I took it out this morning before work and it's drying on a rack in the ice box. I'll have it taken out a few hours before cooking. I usually ditch the accompanying "orange sauce" packet - lord knows what's in that stuff.

                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                  1. re: mike9

                                                                                                                                                                                                                    yum... i need to try my hand at duck. will you put any kind of sauce on it, or just plain roasted?

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      Roast duck is a classic!

                                                                                                                                                                                                                      Equally classic is the French bigarade (bitter orange) sauce. I think it needs something sharp to cut through the fattiness. This works but a simpler version would a gravy made from the pan juices and flavoured with orange (I'll chuck in the juice of an orange or some orange slices).

                                                                                                                                                                                                                      When we Brits are not being posh and using a sauce from 22 miles away across the English Channel, the classic sauce would be a sharp apple one.

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        expound, please? on the apple sauce. not to be confused with applesauce. one hopes.

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          A sharp apple sauce - like I'd also serve with pork. Is there a difference between apple sauce and applesauce?

                                                                                                                                                                                                                          Recipe - http://www.waitrose.com/content/waitr...

                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                            i was wondering, but yes, that looks like your standard applesauce. i thought the Brits had come up with something I'd never heard of. well, you have, actually, i've never heard of duck paired with applesauce! but it must be good...

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              There was a big kerfuffle on one of the baking threads when the Americans considered applesauce a baking ingredient, and the lone Brit (me) and Norwegian (the OP) considered it a condiment. Either way, I have never had it with duck!

                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                              So by sharp, Harters, you mean plenty of acid from the lemon, and not too much sugar so it stays on the savory side, I imagine....

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                No, I meant sharp as in the apple itself. In the UK, we differentiate between apples intended for cooking (usually sharp and cook down to a puree - like Bramley Seeding or Howgate Wonder) and those intended for eating raw (like a Cox or Braeburn)

                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  That makes more sense, Harters. I would think too much lemon and the sauce would not be, well, appl-ey enough:)

                                                                                                                                                                                                                      2. Tonight is using up some bits and pieces from the fridge and freezer. Based on a Rick Stein recipe, some chorizo will be fried with some extra chilli and garlic, then in goes a jar of red peppers, some cherry tomatoes, some squid rings, prawns and spinach (Rick doesn't use prawns or spinach, and adds sliced new potatoes. Hopefulll it will make enough for two lunches tomorrow, or we'll be left fighting over the lunchbox like with the red curry this morning!

                                                                                                                                                                                                                        1. Roasted pork tenderloin seasoned with olive oil, salt, pepper, and with an apple cider cream sauce drizzled over top after it's sliced for plating.

                                                                                                                                                                                                                          Sides will be a baked sweet potato to be mashed with butter and Aleppo pepper, and sauteed green beans and carrots.

                                                                                                                                                                                                                          1. Post kicking boxes and pre watching the recorded mombies & zobsters finales from Sunday, some local ground beef will be turned into cheeborgerz. On the side: romaine, orange grape tomatoes & TJ's feta with "Greek dressing".

                                                                                                                                                                                                                            1. I took a cue from mariacarmen and made a big pot of French onion soup. Unfortunately, the pungent smell of onion has so permeated half of our apartment, I've lost all appetite for it. So that will be dinner tomorrow when things have a chance to calm down in the olfactory department. Tonight's is still up in the air. I really don't feel like going to the store!

                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                good thing i made mine over the course of two days! enjoy tomorrow, and whatever delish thing you come up with tonight.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Looks like it will be a very un-Chowhound dinner, indeed. We'll be using up hurricane rations by having chili mac: Annie's white cheddar shells and a can of Texas-style Hormel. Likely some steamed broccoli on the side.

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    Chili mac is a meal this hound can get behind! My mother used to make it with what tasted like sloppy joe sauce; nowadays I make it similarly but with a Sriracha kick.

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      it'll be good and warming. yeah, add a sriracha squirt, like JM sez!

                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        Saw this too late, but I did add a good heaping Tbsp. of Penzey's Chili 3000.

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          I have got to get to Penzey's soon. Read about the two new chili powders and will get whichever has less heat. Currently I use chili con carne which has no heat but depth and sneak in some other heat sources.

                                                                                                                                                                                                                                2. After quite a few days in the French bistro, tonight we're heading back to the cantina. I am making my hack of the Chipotle Burrito Bowl that my son loves so much. School has been really, really stressful lately (junior year, dontcha know), and I want to make something he really loves.

                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                    What a nice mother you are! I'm sure he'll appreciate it.

                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                      Oh, I hear ya,and it's only the beginning of the 2nd trimester ?! Crazy here too.....

                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                        Yup. Second trimester began right after Thanksgiving. One down, two to go.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          It sounds like your kids are giving birth:) LOL

                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                              LOL, thankfully, they've got a long way to go before that stage in life!

                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                Well, I applaud the incubation stage, for sure:)

                                                                                                                                                                                                                                      2. Next up on healthy eats from the east: mloukhieh, or in English, Jew's mallow. I like the Arabic name a little better, no sense in ethnic controversy at the dinner table, particularly if you like your mloukhieh with Welsh onions. The leafy greens have a taste somewhere between spinach and chard and are quite popular in the Middle East where they are often stewed with chicken or lamb. I went with chicken myself, cooked in a cardamom/cinnamon broth that made up the base for the stew, which I served with pita chips and drizzled with the traditional onion relish. And as if we didn't have enough greenery, I had the Momofuku pan-roasted brussels sprouts mentioned in the previous thread for a side, though the recipe called for enough sugar that it might as well be dessert.

                                                                                                                                                                                                                                        18 Replies
                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                          i have almost no idea about a lot of this but it sounds so wonderfully exotic.

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            I think it's an acquired taste. It's a very popular dish in Egypt, and it's almost funny how everyone insists that THEIR mother's molakiah is the best. Sorry to say that to me it was like eating a green slime in a bowl. My son and I both despised this particular dish, but it's mother's milk to those weaned on it.

                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              Okay, now I must google this...... Half of my family can attest to this.....

                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                There are different ways of preparing mloukhieh so it's not quite so viscous, but the Egyptian version you describe with finely chopped leaves is pretty much okra on steroids. I can see how the texture can be challenging if you're not expecting it, but the pay off is an indescribably full-flavored heartiness that belies the lightness of the dish.

                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                  Haha. We tried many versions, and there was no "indescribably full-flavored heartiness." Not my cup of molokhia, but I'm glad you like it!

                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                    How did the Egyptian recipes vary? In my experience their mloukhieh is meat optional, conservatively seasoned and comes without any toppings. It comes off as a bland soup in comparison to the versions made further East, a chicken soup for the Egyptian soul, if you will.

                                                                                                                                                                                                                                                    Lebanese and Jordanian recipes come with pestos, relishes, spice-scented broths, different acidulants and the choicy of crunchy pita chips or fluffy rice. Head west to Tunisia and you get something altogether different, utilizing dried and pulverized leaves which produce something like a Maghrebi chicken saag.

                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                      Quite frankly, I am not savvy enough about molokhia to know how the various versions differed one to another. Every time it appeared at a meal we were at, we'd grit our teeth and smile, all the while thinking, "Oh, no! This sludge again," but being good guests, we ate it and allowed how THAT version was the best we'd ever had. My son describes it thusly: "Want to make molokhia? Go down to a swamp, pull up a bunch of weeds, cook, eat." We ate it dozens of times, being told each time that it was the best version, but frankly, it was just slime soup to us. I don't really care what the additions are in Lebanese or Jordanian recipes--seasoned or not, with or without pestos, relishes, spice-scented broths or pita or fluffy rice, the base is still viscous and gluey. Enjoy yours, but my plan is to never eat it again!

                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                +1; where do you find jew's mallow? I saw it in an Ottolenghi recipe, and no luck here in my arab market.

                                                                                                                                                                                                                                                Isn't it a bit "squeegious" - like Okra? Ah, now that I read Roxlet's entry - yes - squeegious is right!

                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                  I've only ever seen it in Arab grocery stores and halal markets. Usually you'll find it in the freezer section; I've only seen it fresh a handful of times in the summer.

                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    I love that word gs! Squeegious it is!!

                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                      Thank you. Made that up a few years ago when faced with an okra dish.... it stuck:)

                                                                                                                                                                                                                                                2. re: JungMann

                                                                                                                                                                                                                                                  Am Jewish.....never heard of this.....where did you get your translation from?

                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                    Yes, very traditional Egyption green, Jews Mallow or Mloukhieh. When I buy it at the Middle Eastern market it's listed as Mloukhieh

                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                      Probably from the same people who gave us Belgian waffles and Mongolian beef.

                                                                                                                                                                                                                                                    2. re: JungMann

                                                                                                                                                                                                                                                      Jews Mallow?

                                                                                                                                                                                                                                                      I wonder if it's the same plant I know as Jew's Mallow. That's one I have in the garden - lovely yellow flowers in spring. Latin name is Kerria Japonica. Assuming it is the same, I'd never heard of it being an edible. http://www.flowers.goodpages.co.uk/in...

                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                          No. I see that one has a different Latin name from my decorative garden plant.

                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                        I too love molakhieh JM but my partners detests it as much as okra. I think it really is an acquired taste. For me it's more comforting than chicken soup when I'm under the weather.
                                                                                                                                                                                                                                                        I've bought the leaves dried and frozen and prefer the dried ones as they are less slimy.

                                                                                                                                                                                                                                                      2. nothing too exciting going on at our house. probably chicken/chinese sausage fried rice, with some kimchi. plus a salad of some sort. zzz...

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          not a snooze after all - spiced up fried rice with kimchi, pickled ginger, and a bunch of sriracha, and no salad (enough veggies in the rice and in the kimchi), it totally hit the spot. good ol' BF.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                        2. We have been so busy - kids activities, husband traveling - so my meals haven't been very thrilling. I didn't cook all weekend. I usually meal plan on Sundays but that didn't happen this week. I was thinking simple spaghetti and meat sauce (jarred sauce) was going to be WFD last night. I shopped at Whole Foods and they had a special on some lovely chuck roasts. I brought one home and found a recipe that used what I had on hand - Chuck roast with onions. My roast had a thin end and a thick end which worked perfectly since we had to eat in shifts. The early shift had a salad on the side. The 2nd shift had steamed broccoli. Simple and tasty.

                                                                                                                                                                                                                                                          Tonight it is just me and my boys. DH and DD are at the Jingle Ball concert for a daddy/daughter birthday date. The boys and I are having buffalo wings, celery, carrots. Makes them happy and it is easy for me.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. Well the dark days of winter are here. Dipping into the low 60's. Time to do some braising

                                                                                                                                                                                                                                                            Last night I did a braise of boneless short ribs. Used onions, carrots, celery and a little garlic as the veg base with beef stock and red wine. Puréed the veg after removing the meat and thinned it out with more stock to make a nice rich gravy and served over some mash potatoes.

                                                                                                                                                                                                                                                            Red light food for me. I love braised meats

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                              <Dipping into the low 60's.> Sorry - gotta laugh at this because we have had snow on the ground for six weeks and a LOT of it. Our highs are -15C or colder. :( Truly braising weather! Have been doing a lot of interesting dishes lately including Ethiopian, Sri Lankan, Peruvian, Lebanese...tis the season, that is for sure.

                                                                                                                                                                                                                                                              1. So hard to get my arse into the kitchen these days. That's meant for some pretty ho-hum meals, but what can you do when your heart isn't in it.
                                                                                                                                                                                                                                                                I'm going to throw together a one pot meal of chicken and rice with lots of Meyer lemon and parsley. Steamed romanesco on the side.
                                                                                                                                                                                                                                                                I really need to motivate and make a batch of soup or stew so I can't stop worrying what to do come dinner time. I'd be happy with a bowl of rice or plain pasta these days and that is just not cutting it for the better half.

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                  hmmmm.... is something happening over there....? are you EXPECTING someone to make you dinner, perhaps?

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    What you talking about, mariacarmen?

                                                                                                                                                                                                                                                                    I keep expecting my husband to come home with dinner, but that doesn't seem to be happening anytime soon.

                                                                                                                                                                                                                                                                    1. re: rabaja

                                                                                                                                                                                                                                                                      I meant to convey this in my best Gary Coleman voice, but like most of my attempts at humor on Chowhound, this falls flat and doesn't translate. :)

                                                                                                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                                                                                                        no, i just got here! and i got it - you just needed to do "whatchoo talkin' 'bout, mc?"!!

                                                                                                                                                                                                                                                                        hmmmm.... avoids answering the obvious question... hmmmmmm.....

                                                                                                                                                                                                                                                                2. Thanks to mariacarmen, I scored two packs of beef bones and some beef short ribs while still on sale, and have begun making my beef stock. Never made beef stock from scratch, only chicken or turkey. Roasted the lot for a couple of hours, but at low temp (300) so as not to stress about burning or causing a grease fire, as I still had errands & after school stuff to do. Now they are in a pot of fresh vegs, herbs & spices, simmering away. I think I will let it simmer for at least a day, maybe more of I get busy..... But they will be the base for a French onion soup later this week. For the immediate meal at hand, I split a lb of ground beef, and made tacos for one and cheeseburger sliders for the other one. After all the school activities, it was all gone, so a leftover chicken fajita for me.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                    yay! let me know if the longer simmer time gets you the desired beefiness, ok?

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I will. I threw in a couple of short ribs to add some meat, even though the marrow bones did have some meat left on them, but not much.

                                                                                                                                                                                                                                                                    2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                      I made beef stock with bones last Saturday and used a hotter oven (400) for two hours but the simmer was more like 4-5 hours. Whatever way it is so worth it. WFD tonight is the second half of the beef stew the stock went into and I am really looking forward to dinner.

                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                        Yes, I am really looking forward to it. Of course, this a.m. I woke up with a start and raced downstairs to see if hubby had turned off the stove on me..... Thankfully, he didn't! So I'll let it continue to simmer today.

                                                                                                                                                                                                                                                                    3. Update from the last few days...no cooking Saturday, my day off, ya know :) Sunday, we had meatloaf topped with a roasted carrot, onion, celery, garlic sauce that was pureed with taco sauce and slathered on (sauce was part of a taco kit). Pretty good...served with a pot of cabbage & boiled potatoes seasoned with crispy country ham, YUM!

                                                                                                                                                                                                                                                                      So, I had a container of cooked bear roast in the freezer that the bf brought from his uncle's months ago; I'd forgotten about it and ran across it on Sunday so I pulled it out to thaw. He had that with some rice pilaf....I had a peanut butter sandwich as I really wasn't hungry.

                                                                                                                                                                                                                                                                      Tonight was liver & onions with gravy; served with mashed potatoes and sauteed green beans with garlic.

                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                        Made one of my hubs favorite dishes. Chicken Pepper Stew with Olives. Served over rice. It was a recipe from a Real Simple cookbook I borrowed from the library last year. Skinless, boneless chick thighs, lightly floured (s, p & paprika) and sauteed in a Dutch Oven. Crushed garlic, sliced bell peppers, chicken broth and marinated olives. Seriously delicious and simple. Even better the next day.

                                                                                                                                                                                                                                                                        1. re: Jerseygirl111

                                                                                                                                                                                                                                                                          Sounds great. Love the sound of braised chicken and olives

                                                                                                                                                                                                                                                                        2. re: Cherylptw

                                                                                                                                                                                                                                                                          waaaait... really, bear? i had no idea that was .... allowed? what do i know. not judging at all, just wondering.

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            Yep, bear...I live in NC, hunting of it is allowed

                                                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                                                              Our bear hunt in the NYC area is about to end this weekend. I'll have to live vicariously through you since I opted against participating in the hunt given the complicated logistics of getting a bear home on the subway.

                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                In my area it's Nov. 7-14 and Dec 14-26....Everyone around here hunts something or other and fish so we get some form of game all the time; currently, we're getting ready to make some deer sausage as soon as our meat grinder arrives from Amazon. I can't wait!

                                                                                                                                                                                                                                                                                I imagine it would be difficult to get a bear home on the train unless it's processed else where and packaged -:)

                                                                                                                                                                                                                                                                        3. Dinner's from our continuing cookbook challenge. The last couple of weeks has seen a bit of a clear out to the charity shop of several books where we really couldnt find anything to excite (or even not approaching excite). They were mainly those cheap books you pick up in "remaindered" bookshops - you know the sort of thing - "1001 ways with turnips" and the like. So it was with some relief that we came to the next one - "Arabesque", Claudia Roden , 2005. Our instinct with the cooking of this part of the world is to look to Lebanon but that's not the spirit of our "cooking the books", so it's a Moroccan dish tonight - Kimroun bi tamatem - prawns in aspicy tomato sauce.

                                                                                                                                                                                                                                                                          Sauce is made with chopped tomatoes (although we'll use tinned as fresh are vilely tasteless here at this time of year). Onions fry, garlic is added. So are the tomatoes. Ginger, saffron, chilli pepper go and and it bubbles away for 20 minutes or so to reduce. Prawns go in and cook through. Heavy sprinkle of chopped corainder and parsley. Couscous as the carb.

                                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            That sounds lovely! I think that I might have that book lurking somewhere...

                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                              Sounds nice! Not so unlike the curried shrimp I made two nights ago :) Let us know what you think.

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                Although the Maghreb and the Levant are both Arab regions, the differences in their cuisines, not to mention their languages, are so stark as to deserve separate treatment, at least in my book. That said, those prawns are something I would happily try, which is rare for me and Moroccan cooking.

                                                                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                                                                  Yes, I must admit to a little surprise at Moroccan cooking appearing in book called "Arabesque". Arabs, they ain't.

                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                    You are right, but neither are the Lebanese! People also frequently refer to Egyptians as Arabs as well, something to which they take great exception. Arabs are people from the Arab peninsula they will tell you -- Saudis, Kuwaitis, etc.. When I say this to people, they often ask, "Well, what do Egyptians consider themselves?" The answer is, of course, Egyptians!

                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                      You know, it's funny, I was in an Arab students club in college which was mainly composed of Egyptians, Palestinians and Lebanese, all of whom united under a pan-Arab banner. But come graduation, our political unity dissolved and the Egyptians returned to being Egyptians, the Palestinians became Palestinians and the Lebanese started calling themselves Phoenicians!

                                                                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                                                                        I've never considered the cuisiine of Phoenicia :-)

                                                                                                                                                                                                                                                                                  2. re: JungMann

                                                                                                                                                                                                                                                                                    I don't believe that Harters was comparing the Maghreb with the Levant, merely remarking on the exotic nature of the cuisines from the general region. Your book may be a bit too stark.

                                                                                                                                                                                                                                                                                  3. re: Harters

                                                                                                                                                                                                                                                                                    Harters, that is the sauce recipe I used as inspiration for during meatball DOTM to serve with the pork/shrimp meatballs I made. The ginger/tomato/saffron flavor is really good!

                                                                                                                                                                                                                                                                                    Hope you liked it!

                                                                                                                                                                                                                                                                                  4. Perfect day to make Guatemalan Red Chicken Pepián from my new "Gran Cocina Latina" book. It is involved but will be sooooo worth it. Will likely serve it simply with rice. Unsure of the side(s) at this point.

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                                                                                                                                                                                                                                                                                    1. re: chefathome

                                                                                                                                                                                                                                                                                      I've yet to really cook from that book, so I would love to hear your thoughts on the dish!

                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                        The only things I have made thus far are spice blends. Will post my thoughts on this later. It sounds really great!

                                                                                                                                                                                                                                                                                    2. Last night was leftovers- chicken and rice but doctored the rice with a melange of sauteed veg and ventured into the world of Roast Broccoli! I cut the stems of two crowns into coins and the florets were easy to separate and dusted it with a mix of kosher salt and ancho chile powder and a splash of olive oil. After 20 minutes at 400 I sprinkled on some grated parm and turned off the oven. Not bad but I think Mr Berheenia prefers them made his way- steamed whole and smothered in ranch dressing.

                                                                                                                                                                                                                                                                                      1. Last night was a repeat of hubby's favorite "Turkey a la King". Used up the last two Pepperidge Farm Puff Pastry Patty Shells along with some leftover mashed potatoes to sop up all that creamy goodness. Green salad completed the meal.

                                                                                                                                                                                                                                                                                        (And no worries that I'm still picking turkey off a stale T-Day bird in the fridge - lol!!! I deconstruct & freeze the goods off that baby Thanksgiving night &/or the following morning. Have quite a bit stored away in the freezer to enjoy in the next month or so.)

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                                                                                                                                                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                                                                                                                                                          hah - the BF however IS still picking turkey off a stale bird! actually, he picked the little bit of meat off and put it in a tupperware and refuses to throw it away, says he's still eating it. and he's promised it won't end up in anything i'm eating.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Umm...yeah. That's just a wee bit TOO long to be picking off the birdie.

                                                                                                                                                                                                                                                                                        2. Our gloomy,cold day special is a nice thick Split Pea Soup made with a meaty ham bone, hot buttermilk bixcuits, with bread pudding and burbon sauce for desert. Its pretty outside now, sunny with a mild breeze and a temperature about 65, however, I will make some anyway.

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                                                                                                                                                                                                                                                                                            1. re: mudcat

                                                                                                                                                                                                                                                                                              warming up just hearing about your meal.

                                                                                                                                                                                                                                                                                              1. re: mudcat

                                                                                                                                                                                                                                                                                                Delicious! I'm heading up to my Oma's soon to make split pea soup with her - Dutch style, of course - and your meal tonight has me looking so forward to that in a few days!

                                                                                                                                                                                                                                                                                              2. Gosh, it's been too long since I've posted in here!

                                                                                                                                                                                                                                                                                                Tonight, we're having "American" Chop Suey! Another awesome recipe courtesy of my aunt that I loved as a child! She has to send me the North American "Original" Steak Sauce with Mushrooms to go in it! I just opened my last two cans, so, I'll be calling to put in a request in the near future! :)

                                                                                                                                                                                                                                                                                                1. Well the supermarket had no squid, and i forgot to buy chorizo, so last night's dinner wasn't quite what I had intended. I got a tin of clams instead. This morning, I had red welts on my palms, just like the fateful summer 7 years ago when it spread from hands to head to face to body and I spent the next year in and out of the emergency room getting pumped full of steroids. Interestingly, my then-boyfriend's signature dish was linguine alle vongole made with tinned clams, and I've hardly eaten them since. I hope it is a clam allergy, because I don't particularly like them, rarely eat them, and if I identify it now I can avoid another year with a face like a hippo!

                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                  1. re: gembellina

                                                                                                                                                                                                                                                                                                    That's too bad! Have you had a similar reaction to fresh clams?

                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                      Not that I recall, but I've only ever eaten much smaller quantities of fresh clams. Who knows. Fingers crossed!

                                                                                                                                                                                                                                                                                                    2. re: gembellina

                                                                                                                                                                                                                                                                                                      oooh i remember that, gembellina! i hope this passes fast for you...

                                                                                                                                                                                                                                                                                                    3. Pan-seared beef tenderloin with a red wine pan sauce is on the menu tonight. Carrots and pan-fried mashed potatoes will be on the side. We'll wash it all down with a Charles Krug Cabernet Sauvignon. Deb's doing the work, I'm washing the dishes and the pan (cast iron skillet).

                                                                                                                                                                                                                                                                                                      Back to the left coast early tomorrow. Y'all be good.

                                                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                          WANT! All I had was some leftover vegetables and couscous before the annual condo meeting, and a peanut butter sandwich after the condo mtg.

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            It was mighty tasty, sauce was key.
                                                                                                                                                                                                                                                                                                            For my penance I get to do the dishes. 5 a.m. car to JFK tomorrow. No rest for the wicked.
                                                                                                                                                                                                                                                                                                            For the record, I hated condo meetings. I think that's why God gave us whiskey.

                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              <God gave us whiskey.>

                                                                                                                                                                                                                                                                                                              The real proof someone loves us and wants us to be happy. Fred Noe, perhaps? ;)

                                                                                                                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                                                                                                                            Looks great Steve. Steak looks perfect

                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              You guys coming back out here? To my hood or up north? Safe travels!

                                                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                Up north. We'll be in the Bay Area, Marin and perhaps points north.

                                                                                                                                                                                                                                                                                                            2. dining solo tonight: bacon, fried egg, perogies and sour cream.

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                                                                                                                                                                                                                                                                                                                  1. re: prima

                                                                                                                                                                                                                                                                                                                    Now that's a fine idea prima; pull out a couple perogies as the starch to my eggs and bacon. Brilliant!

                                                                                                                                                                                                                                                                                                                  2. Tonight we had the French onion soup I made yesterday. It was tasty (didn't end up making Ruhlman's version, as word from those in the know was it was too bland). I wish I had finely diced rather than feathered the onions, however, because the strings were kind of unpleasant to eat. Truth be told, I use onions as the base for most savory dishes, but I kind of prefer not to be reminded they're there. I'm weird.

                                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      maybe your onions just needed to be caramelized a little longer? so they kind of melt instead of remain as strings? but i am like you in a little way, i don't ever want to "crunch" into an onion in a cooked dish. fine in guac, ceviche, salsa, but not in cooked food. they must be almost mush. although for the soup, i didn't make mine into total mush.

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                        Yeah, ideally they would have been melting or almost so. I used the oven method for caramelizing, and I had a bit of trouble getting them to truly caramelize rather than just crisp up and dry out. Ideally I'd make this again using pan-caramelized onions, but the smell was so overwhelming even when they were just cooked in the oven, I highly doubt I'll ever attempt 4+ lbs. on the stovetop. I guess French onion soup is just one of those things I'll always order out!

                                                                                                                                                                                                                                                                                                                        Meanwhile, I'm debating turning some of the leftover soup into onion dip for our Christmas party next week.

                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                          that's a good idea.

                                                                                                                                                                                                                                                                                                                          if you ever do attempt it again, i had good luck and not a lot of smell by 3-4 hours in a crockpot, the the next day caramelizing for 15 minutes on the stovetop.

                                                                                                                                                                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                        This might reveal the cleavage of my technical ignorance, but what is feather cutting? I thought it was a method of dicing onions.

                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                            The worst part is I participated in that thread so I think my ignorance is fully bared! Thanks for the clarification, though!

                                                                                                                                                                                                                                                                                                                      3. Well, it's been a long time since I posted on here although I have read along.
                                                                                                                                                                                                                                                                                                                        We're having a couple of Fuchsia Dunlop recipes here tonight. Beef with Cumin and Smacked Cucumbers. Her recipes are the flavour of the month here and I'm slowly working my way through LOP which I own as well as hunting down well reviewed recipes from RCC and EGOR. The related threads on here have been very useful.

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                                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                                          Smacked (or Smashed) Cucumbers are one of my favourite Sichuan restaurant dishes. I've not yet round to making them.

                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                            They were delicious Harters. We went for the dressing option that had sesame paste and preserved mustard leaves, it worked nicely with the fiery beef with cumin.
                                                                                                                                                                                                                                                                                                                            We actually don't use a cleaver to smash them. Given the frequent occurrence of wine consumption during cooking I try to limit the amount of cleaver brandishing that goes on, i value my fingers too much. We sandwich the cucumbers (I use the small Lebanese ones) between two chopping boards and then give that a solid thump with a fist.

                                                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                                                              < Given the frequent occurrence of wine consumption during cooking I try to limit the amount of cleaver brandishing that goes on, >

                                                                                                                                                                                                                                                                                                                              Too funny! Glad you're cooking with us. You fit right in.

                                                                                                                                                                                                                                                                                                                        2. We've both been feeling a little off all week. Not full-blown sick, just tired and grumpy with some headaches and general aches and pains. Seeing as I'll always believe in the restorative power of soul food (or maybe just childhood food in general), there was really only one answer: collards and brothy black-eyed peas and sweet cornbread with some pecan-crusted oven-fried chicken. Feeling better already.

                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                                                              Looks great, the chicken sounds delicious. Hope it worked!

                                                                                                                                                                                                                                                                                                                              1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                                                                receipt for your black-eyed peas, maybe? glad you're feeling better.
                                                                                                                                                                                                                                                                                                                                that chicken sounds amazing.

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                  You know, I don't really follow a recipe, Maria, as I keep these exceedingly simple. Usually sauté a few cloves of smashed garlic and two or three chunks of smoked ham hock in a tablespoon or two of olive oil or home-rendered lard. In goes about a pound of beans. For the liquid I do about half stock and half water, keeping the beans just covered, with more hot liquid in a large measuring glass in the microwave. Salt and plenty of freshly-ground black pepper. Done when the beans are tender and the liquid is good and thick. If there's good meat on the ham hock sometimes I'll shred it and stir it back in.

                                                                                                                                                                                                                                                                                                                                  Nothing to it, really, but good eats if you like simple food and black-eyed peas.

                                                                                                                                                                                                                                                                                                                              2. Made shrimp etouffee. Nice dark roux and served over rice with a cold beer. Comfort food.

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. Breakfast for dinner ce soir, something like poached eggs on toast, maybe with some spinach. Last night's dinner at a new resto was insanely rich and fatty and I need a break. Also I have to start work on the beef in ginger wine for Saturday's dinner party so need something quick and easy. But to go back to last night's dinner: sticky toffee pudding with BONE MARROW CARAMEL SAUCE. Uh-huh.

                                                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: gembellina

                                                                                                                                                                                                                                                                                                                                    OK, go on then. Bone marrow caramel sauce? Wassat?

                                                                                                                                                                                                                                                                                                                                    I'm a bit of a purist when it comes to sticky toffee pudding - having had the "original" at Sharrow Bay Hotel in the Lake District. http://www.milescollins.com/wordpress...

                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                      That looks good, but I've got to make the one I got a recipe for in Ireland. The chopped dates are soaked in hot tea! But I've bookmarked it....just in case! :)

                                                                                                                                                                                                                                                                                                                                    2. re: gembellina

                                                                                                                                                                                                                                                                                                                                      whaaaaa? intrigued about the bone marrow...

                                                                                                                                                                                                                                                                                                                                      1. re: gembellina

                                                                                                                                                                                                                                                                                                                                        I didn't ask exactly how it was incorporated, but the caramel sauce was quite thick and sticky, and left a bit more of a coating in the mouth. That's not a great description, but it tasted lovely and wasn't very sweet either which I liked.

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                            A wild card in my book; to have Bone marrow and caramel sauce for a dessert - that chef is wagin' on the edge of cool. I like it, but it does just skirt the edge....