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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!! ; - )

                    10 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. :-)

                        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.