HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #176 [OLD]

  • 337
  • Share

Sunny and warm? Cold and rainy/snowy? Just an average day in your neighborhood? Spending lots of time cooking or just throwing something together because you're all going every which way?

So what are you cooking to get the family (and pets looking for some dropped nibbles!) running to the dinner table?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. As for me, I've taken nothing out of the freezer for tonight, but I'm leaning towards Trader Joe's mandarin chicken over some rice with some cooked carrots tossed on top for good measure. Mostly because I don't have to think much to come up with a pretty decent meal. :-)

    1 Reply
    1. re: LindaWhit

      My kids & I enjoy that TJ mandarin orange chicken. Scratches my Chinese food craving itch.

    2. I'm going to make cabbage rolls with cranberry sauce : http://www.pbs.org/mpt/jewishcooking/... , but I'll make my own cranberry sauce instead of using the can of jellied cranberry sauce called for in the recipe.

      Does anyone else have a cabbage rolls with cranberry sauce recipe they'd like to share?

      1. Fish. Salmon or tilapia, not sure yet which. Since i'm on a specific diet I can't use salt or oil so I bake the fish in foil packets. Usually I put spinach or kale in the center, the fish on top, crack a little pepper over it, top with lemon slices, maybe throw some halved cherry tomatoes on the sides, wrap up and put in the oven at 400 for about 20 mins. For sides I think we have leftover couscous and maybe i'll steam some broccoli. Then I'll weep while I stare at the wine rack. To be honest, I really do enjoy cooking like this and the fish always comes out delicious :)

        2 Replies
        1. re: mcookie

          welcome to WFD! sounds like you make out OK with your dietary restrictions.

          1. re: mcookie

            Who needs salt or oil? That sounds like a fantastic meal!

          2. Guardians of authenticity look away because I am breaking more rules than a Roman motorist. Christinamason put me in the mood for chili mac tonight, but when I pulled out the can of sloppy joe sauce I keep on hand for such a craving I was disappointed to find it had expired right around St. Patrick's Day of last year. And here we are on the eve of my annual ritual of pulling well-earned charcoal out of my shoes. So I tossed the sauce and instead went for something smoky when I chanced upon a bottle of Sweet Baby Ray's in my fridge: berbere bbq spaghetti -- it's WFD. The sauce is little more than a 10-minute tomato sauce cooked down with barbecue sauce until it's nearly a glaze. Since barbecue is nothing without smoke I added a generous heap of smoked paprika to serve as backup to the Sweet Baby Ray's. Served atop spaghetti with shredded rabbit and meatballs this really hit the spot. And for the record: barbecue sauce and rabbit are a far better combination than I ever imagined.

            1 Reply
            1. re: JungMann

              "Guardians of authenticity look away because I am breaking more rules than a Roman motorist"

              What a great line JungMann. *chuckling here*

              BBQ Bunny...only you'd a thunk that up. ;-)

            2. Tonight I'm trying to (lazily) recreate one of my partner's favourite yum cha dishes - pan fried rice rolls. The rolls are fresh ones purchased in Chinatown so all I'll be doing is cooking them and making a hoisin & sesame paste sauce.
              I haven't settled on what to serve with them as yet. Dry fried green beans have been requested but I'm thinking the combo will be a bit too oily as both are fried dishes.

              1. Good old from-the-kit Turkey Tacos tonight. An oldie but quick goodie around here. :)

                1. leftover American Chop Suey and chocolate chip cookies were had over here in cold Wisconsin.

                  1. After a longish bike ride tonight (with lots of hills), we made chicken ma po tofu with firm tofu. So iconoclastic, I know ;) Instead of rice, we had sauteed cabbage. It was excellent (my husband actually high-fived me). Hunger is the best sauce.

                    Plenty of sazeracs (Old Overholt, Peychaud's, simple, Pernod rinse, lemon twist) to remind us Noe loves us.

                    2 Replies
                    1. re: ChristinaMason

                      Isn't it though?? (Hunger being the best sauce). Love that saying!

                      1. re: ChristinaMason

                        Fan of Sazzie's myself but with Templeton please. In honor of a favorite spy.

                      2. Made a vegetable beef soup in the crockpot. Browned some cubed stew beef in the fry pan with lots of salt. Then deglazed with chopped onion (more salt) and wine. Into the crockpot with the diced carrots, cubed potatoes, can of petite diced tomatoes and frozen cut green beans. Used a spice mix for the soup base, only because I tend to collect pantry items and condiments, so trying to use things up because I get angry with myself when I let things expire because I don't bother looking for what I have in my two pantries!

                        So saved my six cups of homemade broth to chill for a day after two days of simmering & solidify the fat before I use it for more soup this weekend. The crockpot soup actually came out delicious, my sons approved and it was high praise indeed as they are used to the red & white label canned product, which is actually hard to reproduce without using half a mine of salt. They topped off their soup with some chocolate shakes, so I'd say it was a successful dinner all around.

                        2 Replies
                        1. re: Dirtywextraolives

                          WTG on the great homemade soup! Always better tasting, IMO, but if you're getting kudos from the kids, even better!

                          1. re: LindaWhit

                            Thanks, even the hubby who rarely eats dinner when he arrives home late, said it was 'awesome'. High praise indeed.

                        2. No cooking last night; my mom and I went out for a late lunch to celebrate our birthday and was still stuffed to the gills by dinnertime. Tonight, pan seared strip steak finished in the oven with a creamy peppercorn sauce. Sides were potato gratin and steamed broccoli with lemon

                          3 Replies
                          1. re: Cherylptw

                            happy belated bday to you and your mama!

                            1. re: mariacarmen

                              Ditto the happy belated birthday!

                            2. re: Cherylptw

                              Many happy belated returns!
                              To you both!

                            3. Upcoming at Casa Harters - fish pie.

                              It is one of those dishes here that I will play no part in the cooking. Herself is spending the day with the coven (her sisters and mother), so her magical powers will be boosted, so it should be good. I see, in the fridge, salmon, cod and king prawns. The presence of salmon suggests that she's not going down the route of a tomato based Mediteranean sauce for it, which means that it;s going to be a creamy, herby, white sauce. Rather than make it as a proper pie, with pastry top and bottom, she always bakes puff pastry separately and just uses that to top the "stew" on the plate.

                              Upcoming for the weekend, some pre-Xmas squrreling away. I'll be making mince pies and a rough "country pate" (I freeze it in slices so it's there for a quick starter or lunch over the festives). The chestnut stuffing to go with the turkey will be prepped, frozen and will just need cooking through on 25/12. And, I've got a recipe for a cranberry relish that I'm going to try, instead of buying cranberry sauce - we don't usually do cranberry sauce but the MiL has taken to asking if we have any and then sulks when we havnt. Bet she doesnt like it. Cook yer own fecking Xmas dinner then, I think to myself.

                              9 Replies
                              1. re: Harters

                                Fish pie sounds really good right now. It's rainy and gray here. I take that as an excuse to eat puff pastry whenever I can.

                                1. re: ChristinaMason

                                  Grey here as well, Christina. Lots of rain overnight - my garden has become a lake again.

                                2. re: Harters

                                  "the coven" - love it.

                                  fish pie does indeed sound a treat.

                                  1. re: Harters

                                    Harters your tale of pie and prep read like the script for a good sitcom and brought a smile to my face.

                                    Perhaps its best if the MiL doesn't like your "house special, all time favourite, passed down from generations, never shall another version pass our lips" Harters cranberry sauce" ....she'll know not to ask for it again next year!!!

                                    1. re: Harters

                                      Hope the homemade cranberry relish comes out well - how are you making it? I use the recipe that used to be on the Ocean Spray cranberry bag.

                                      1. re: LindaWhit

                                        Cranberries, zest & juice of an orange, grated ginger, caster sugar, splash of port. Recipe says to heat the sugar and juice to make a caramel, then add the zest and ginger for a minute, before adding the cranberries and port. Five minutes cooking on a high heat till the berries start to burst. Says it'll last for several weeks in the fridge and, as well as going with the turkey, will do well with ham, duck or, a strong cheese.

                                        1. re: Harters

                                          Well, you know me - I like the addition of freshly grated ginger *and* the splash of port!

                                      2. re: Harters

                                        I want to join the coven and make fabulous fish pies. Have never done it! How were they?

                                        1. re: Harters

                                          I have never had fish pie, but reading your description made my mouth water. Sounds so good. I envisioned something with fennel. I do that. I am gonna do that!

                                          Now. Cranberry. I think you are spoiling for a fight with MIL. LOL She is going to be pissed when she sees that relish. Long ago my mom was assigned cranberry sauce at a family thanksgiving at my aunt's. She took it as a slight and so she made an elaborate frozen cranberry yogurt frozen concoction molded in a bundt pan (circa 1978 Bon Appetit). Everyone scowled and my aunt made a big production of uncle trudging out, finding an open store and getting the canned.

                                          Heck. Once I smooshed up the cranberry from a can and OH the OUTRAGE! People want their can lines! Never screw with holiday cran.

                                        2. Last night I made mahi mahi francaise over rice and it was delicious. We leftovers of that and gnocchi baked with marinara, mozzarella, garlic, and Swiss chard so tonight is leftover night.

                                          1. Last night was our turn to cook for a shelter, a gratin and a meat loaf, but we had stuffed peppers. Made them using some of the meatloaf ingredients, leftover yellow rice and the remains of a rather nice cheese plate from TG eve. Side was cottage cheese. We are totally out of bread other than some whole wheat burger rolls for tonight's cheeseburger after a trip to the local. On the menu for tomorrow is breakfast at the greasy spoon and takeout barbeque dinner thanks to a Groupon. Major marketing trip in the middle of these events. I'm thinking lasagna on Sunday. I have trouble cooking out of our comfort zone after a vacation- need all those familiar foods, which puzzles me because I have a line up of new recipes we want to try. Maybe next week.

                                            1. Thursday & Friday off from work for me to do my baking. Busy all day yesterday so didn't really plan well for dinner, so it ended up being pizza night. Thinking of steak maybe for tonite.....either that or leftovers....steak sounds better!

                                              1. The other night I made a Moroccan chicken braised dish with preserved lemons and olives. Use a pack of boneless skinless organic thighs from Costco. Gave the meat a quick browning and removed from dutch oven. Added sliced onions, garlic, peppers, slices of preserved lemons and sliced olives and deglazed with fresh chicken stock. Tossed in a couple of bay leaves, coriander, cinnamon, saffron, turmeric, cumin and the chicken and let it simmer slowly on the stove top. Hit it with a squeeze of tangerine because I had them and felt it would give a light acid punch and sweetness to the dish.

                                                Served with saffron Jasmine rice and garnished with fresh cilantro.

                                                 
                                                5 Replies
                                                1. re: scubadoo97

                                                  Looks fantastic!

                                                  1. re: scubadoo97

                                                    That looks and sounds great scubadoo - I need to bust out a fresh jar of preserved lemons and make some moroccan chicken. My favorite has prunes and olives....

                                                    1. re: gingershelley

                                                      Excellent. Prunes are a nice foil to the preserved lemons and olives.

                                                      1. re: scubadoo97

                                                        Yes, the sweetness of the prunes really carries the spice notes in the dish - very warming, lovely scents, color and flavors in that cuisine. I LOVE Moroccan food!

                                                    2. re: scubadoo97

                                                      that sounds amazing. going to try.

                                                    3. My southern roots are calling so tonight we're having chicken fried pork chops, mashed potatoes, cream gravy, and fried cabbage. Can't wait. I seldom fry.

                                                      1. Today I am working from home, so am taking the MariaCarmen inspiration and making french onion soup that will simmer all afternoon, and a loaf of Bin5 so I have crouton material.

                                                        Things should start smelling pretty good here in a while:)

                                                        Thanks for the idea MC!

                                                        2 Replies
                                                        1. re: gingershelley

                                                          Great warming dish GS. Bet your house is smelling fabulous by now

                                                          1. re: scubadoo97

                                                            Well, I started the soup and bread yesterday - but got so busy with my Christmas lights, I didn't have the energy to finish it yesterday - so things have been actually smelling pretty good around here since yesterday:)

                                                        2. Tonight I'm planning on making iceberg wedge salads w/ blue cheese dressing to start, then a baked pork chop dish/casserole that's vaguely Betty Crocker-ish. If the chops turn out, I'll tell you what's in there (no canned soup, but still...haute cuisine this is not) :)

                                                          11 Replies
                                                          1. re: ChristinaMason

                                                            I am making my own version of shake n bake chicken so I am right there with you in the "not haute cuisine" dinner tonight!

                                                            1. re: foodieX2

                                                              My husband is always an excellent sport about trying creative dishes and is adventurous about eating traditional/"ethnic" foods from all over the world, but I swear, he loves casseroles and really simple rib-sticking food just as much, if not more. Must be an Iowa thing. I'm happy to oblige every so often.

                                                              1. re: ChristinaMason

                                                                I'm in New England and my husband is the same way. He loves high end with the best of them but give him good old meatloaf, a NE boiled dinner or crispy chicken and he is a happy man!

                                                                1. re: foodieX2

                                                                  Yep. Mine too. He loves to try new things, but when I plate up meatloaf, mashed potatoes and peas/corn mixed... he claps with glee. It makes me so happy to see that. So funny. Same reaction to corned beef and cabbage.

                                                                  1. re: Sal Vanilla

                                                                    They must be related. LOL.

                                                                2. re: ChristinaMason

                                                                  Nothing wrong with a good simple dish. That's why it's comfort food.

                                                                  1. re: ChristinaMason

                                                                    Christina I've got one like that too. He'll eat almost anything I put in front of him, and likes most of it. But the thing I've made that he likes the most? A chicken breast stuffed with pesto and cheese... pretty much the easiest thing to make ever. He also loves casseroles with lots of cheese and went nuts when I made meatloaf and put bbq sauce on it.

                                                                3. re: ChristinaMason

                                                                  I LOVE a great wedge salad; sometimes, the retro food is just the ticket. Pork chops and wedge salad sounds terrific!

                                                                  1. re: ChristinaMason

                                                                    OK, so, my hack concoction turned out really well! I decided to riff on green bean casserole moderne, making a bechamel using butter and bacon grease, adding sauteed mushrooms, marsala, fresh herbs, and about 2 cups of my homemade french onion soup (which I first blitzed in the blender). I blanched some fresh green beans in salted water and added those to the sauce. Then I nestled in two thick pork loin chops that had been coated in seasoned flour and browned in bacon grease, and topped the whole shebang with prepared Stove Top stuffing (blush). I covered and baked the 13x9 Pyrex at 325F for about 30 min., then finished it uncovered at a higher temp. for the last few minutes. DH approved! I served it with a homemade cranberry sauce with star anise, cinnamon stick, fresh and ground ginger, Urfa pepper, and lemon peel. Actually, I forgot about the cranberry sauce until the chops were gone--but it was still good :) And I completely forgot the intended wedge salad. Oops.

                                                                    After dinner, I started my first batch of hard cider. Wish me luck!

                                                                    1. re: ChristinaMason

                                                                      Those chops sound good! Stove Top is actually a pretty tasty guilty pleasure & I haven't had it (or made it) in years, I think my kids were still really little and didn't quite know what to make of it. I think it's delicious, in its own way......

                                                                    2. re: ChristinaMason

                                                                      I love wedge salad too!

                                                                    3. To go with the warm weather we've been having, I'm going lighter for dinner tonight. Chicken marinated in lime, coconut milk, some chopped serrano and a few other spices with some cilantro rice and TBD cold veggie salad.

                                                                      1 Reply
                                                                      1. re: alliegator

                                                                        My kinda flavor profile.
                                                                        Been kinda warm here too but I'm not complaining.

                                                                      2. Not very exciting. One of those pre-marinated pork tenderloins (they're on sale) plus some asparagus and something with potatoes... might get real lazy and just do baked potatoes.

                                                                        We did all of our holiday shopping online this year, and all the gifts arrived yesterday! They've taken over the dining room. We have overnight guests coming tomorrow so I have to work tonight to get all the gifts wrapped to clear room... can't hide them in the guest room like I normally do when I have to clean up for guests.

                                                                        22 Replies
                                                                        1. re: juliejulez

                                                                          I never think to make baked potatoes, I'm not sure why. Maybe because we don't often do meat +3. Now that we don't have a microwave (which admittedly makes crappy baked potatoes, but fast), I'm curious about the oven method. Does anyone have a tried-and-true baked potato "recipe"? lol

                                                                          1. re: ChristinaMason

                                                                            I just preheat the oven to 425, then put down a sheet of foil on the counter, then put the potatoes down and rub them w/ a bit of olive oil, not so they drip, just so it coats them. Sprinkle salt and pepper, on all sides, then put in the oven, w/ the foil. Turn them every 20 min or so if you like, sometimes I don't cause I'm busy w/ something else. After 45 min or so I start checking them by poking with a fork... if the insides feel really soft but the outside is crispy, then they're done. Usually ends being about an hour.

                                                                            I actually prefer roasted cut up potatoes that are nice and crispy and seasoned w herbs, but BF likes baked ones, so I make them when I have the time. They're good to just throw in the oven while you do other chores or whatever around the house. I also know folks make them in the crock pot, I haven't done that as I'm not a crockpotter, plus they don't get the crispy skin that way.

                                                                            1. re: juliejulez

                                                                              This was just what I needed. Thanks!

                                                                              1. re: ChristinaMason

                                                                                You're welcome. And, after all that, I'm not even making baked potatoes LOL When I got home I found my entire bag of russets was sprouting... ok if I were making mashed since I could just cut off the outside parts, but not so good for baked. So, roasted red potatoes with herbs it is!

                                                                                1. re: juliejulez

                                                                                  Good save! I would have done the same.

                                                                              2. re: juliejulez

                                                                                I do the same thing as you, juliejulez, but I do them at 350 for about an hour & fifteen. I don't turn them or anything, just let them bake away. So simple and hands off. And we love the crispy skins also.

                                                                              3. re: ChristinaMason

                                                                                If you have a convection oven, set it to 350°, scrub the potato, stick in a potato nail down through the middle from the "end eye", and let the convection oven bake for an hour. The skin gets *really* nice and crispy in the convection oven.

                                                                                1. re: LindaWhit

                                                                                  I don't, but a "potato nail" just sounds exciting!

                                                                                  1. re: ChristinaMason

                                                                                    Well, you can do this in a regular oven as well. Just crank up the heat a little bit more. I think my Mom did bakers in the regular oven at 375°. The aluminum nail helps the inside of the potato bake properly by heating up. I've had mine for at least 30 years. :-)

                                                                                    1. re: LindaWhit

                                                                                      Stupid question, but do I need to get one from a culinary store, or will a regular 'ol nail from the hardware store suffice?

                                                                                      1. re: ChristinaMason

                                                                                        No, I wouldn't use hardware store ones. Potato nails are very lightweight - I think they're noted as "food grade". Looks to be stainless steel - not aluminum. They look like this:

                                                                                        http://www.amazon.com/Potato-Baking-N...

                                                                                      2. re: LindaWhit

                                                                                        Never heard of one.....

                                                                                    2. re: LindaWhit

                                                                                      LW...my potato nail is a stainless steel shishkebab skewer...Some one told me about that some 20 years ago, and it is foolproof...Great suggestion!

                                                                                      1. re: PHREDDY

                                                                                        Same here, Phreddy. We used to have a folding gizmo on which you could stick four potatoes, sitting upright, so to speak

                                                                                  2. re: juliejulez

                                                                                    Juliez; shopping on-line is so the way to go - it leaves more time for cooking and hosting guests!

                                                                                    I am doing the same, except for a few home made food gifts, and some vintage clothing gifts for my niece and nephews - SO trying to keep the 'cool aunt' vibe going:)

                                                                                    I did most of my shopping last couple days online while working at home and making French Onion Soup. Easy peasy.

                                                                                    1. re: juliejulez

                                                                                      Depending on what the tenderloin is marinaded in, you could cut vertical slits in the pototoes, but not completely through. Think accordion and slide slices of garlic and fresh rosemary between each slice. Drizzle some evoo or butter between the slices and bake as usual until the potatoes are done.

                                                                                      Or could even slice all the way through and layer like a deck of cards and spiral out. Could be easier to eat as well.

                                                                                      1. re: scubadoo97

                                                                                        known as a Hasselback! soooo good.

                                                                                         
                                                                                        1. re: mariacarmen

                                                                                          I knew there was a name for this. Thanks MC

                                                                                          1. re: scubadoo97

                                                                                            Bay leaves in the slices is nice too.

                                                                                          2. re: mariacarmen

                                                                                            I love making these! They always turn out great.

                                                                                          3. re: scubadoo97

                                                                                            Oh yes, I've been wanting to try Hasselback potatoes for awhile... we'll see how much I feel like doing when I get home tonight... some Friday nights I don't even want to deal with getting my knife out! I do have the last of my rosemary plant to use up though.

                                                                                            1. re: scubadoo97

                                                                                              I'm going to have to try this soon.

                                                                                          4. my local FM has a pretty popular and established food truck - http://www.roliroti.com/ - and they have these beautiful organic chickens roasting slowly on a spit. also, lovely golden potatoes roast underneath in the chicken's drippings, and are then sprinkled with rosemary salt. divine. I also picked up a package of smoked trout from another vendor. i chopped up those lovely potatoes with some trout, mixed that all up with chopped scallions, squirt of lemon juice - heaven! and the chicken, of course. i went to Oldster's, so alongside was also a casserole my sister made of penne pasta, broccoli and cheese. good slapped-together dinner.

                                                                                            1 Reply
                                                                                            1. re: mariacarmen

                                                                                              That sounds REALY good MC - love the smoked trout potatoes! That is how the French do spit roasted chicken - with potatoes roasted in the fat below. A good habit to borrow:)

                                                                                            2. I have the taste for pizza so it's WFD dinner tonight....I'll be mixing up the dough shortly. I'm not doing red sauce, instead, I'll be smearing the crust with roasted mirepoix puree then topping with dollops of ricotta & colby/jack mix and adding pepperoni, sausage, broccoli, roasted bell pepper strips. A chopped salad of bibb lettuce, tomatoes, cukes, carrots, avocado to accompany served with balsamic vinaigrette. Ice cream and frozen chocolate covered raisins & peanuts if I need it.

                                                                                              1. Tonight's starter comes from our "cooking the books" exercise. We've reached a small book called "The cooking of the Middle East", Claudia Roden, 1991. This is one of a series of books published by our usual supermarket when it was trying to position itself as the supermarket for foodies.There's a number of recipes that I cook from this one so it was a bit of a struggle toi decide on a new one.. So, it's Shorbat Ads - an Egyptian lentil soup - red lentils, coriander, cumin, chilli powder, lemon. We're using what must be a totally inauthentic ham stock.

                                                                                                For the main course - pot roast pheasant (locally shot and bought at the farmers market). Celery and baby spuds go into the pot roast. We've some butternut squash and green beans to accompany.

                                                                                                And, for after, some Red Leicester cheese. One of my fave cheeses, it's normally quite mild with a nutty flavour. But I spotted an unusually mature one in the supermarket yesterday and it really does seem fab - almost like a mature cheddar in its strength.

                                                                                                3 Replies
                                                                                                1. re: Harters

                                                                                                  Yummm

                                                                                                  1. re: Harters

                                                                                                    Wow - pot roasted Pheasant! I think we American's can generally agree we envy your wonderful game available to you in your Farmer's market - most of us can't get these types of items unless we know a hunter. Sounds fantastic!

                                                                                                    1. re: gingershelley

                                                                                                      Dinner was good. There was some leftovers which I decided to blitz in the blender to turn into soup. Not my finest moment, I'm afraid. It all turned a most unappetising shade of beige and isnt being kept.

                                                                                                  2. Last night I sauteed up a pound of jumbo peeled, deveined shrimp, some chopped garlic & chopped Italian flat-leaf parsley in extra-virgin olive oil & gently tossed them with one of my favorite Rossi Pastas - their "Devils Angel Hair". Very spicy.
                                                                                                    http://www.rossipasta.com/product/Fir...

                                                                                                    Nice green salad with croutons, marinated artichokes, & Kalamata olives went along as the side.

                                                                                                    1 Reply
                                                                                                    1. re: Bacardi1

                                                                                                      Shrimp scampi. Nice. :-)

                                                                                                    2. Last night made a very quick pasta dish. Fusilli with sauteed sugar snap peas, quartered yellow and red grape tomatoes and Langostino with a pesto made of basil, baby spinach, arugula, walnuts and evoo.

                                                                                                      1. Tonight we're having people over to watch a fight on TV (NOT my idea, but whatever, I like to cook for people since it's usually just 2 of us). So, dinner will be a few appetizers really. Brown sugar baked "wings", which are actually going to be drumsticks as my store didn't have wings that weren't frozen (what kind of huge grocery store doesn't have wings during football season??), and home made pretzel "bites" with a beer cheese dip. Oh, and pepperoni pizza quesadillas and the usual assortments of chips and salsa, crudites and hummus, and my very favorite guilty pleasure, ruffles with store-bought onion dip. And, the holiday baking has commenced, waiting for my butter to come up to room temp to make some molasses crinkles.

                                                                                                        1. After a fairly decadent evening of apps & drinks at the local Upscale Restaurant followed by general silliness @casa lingua, WFD is very much open.

                                                                                                          The original plan was to do little snacklets -- my man bought this fantastic ciabatta from a local bakery, I got some triple creme truffle brie, gravlax and buffalo mozzarella, and an assortment of mustards from TJ's, one of which I could use for a nice vinaigrette.....

                                                                                                          But then the table next to us last night had a pasta dish I can still smell (braised! rib eye over linguine with a rosemary-mushroom-sauce), and now I can't get mushroom pasta off my brains :-)

                                                                                                          TJ's also had a very nice mix of dried shrooms, so I might just have to make those up with linguine or pappardelle. The buffalo mozza will serve as an appetizer, just drizzled with a great Sicilian olive oil and coarse ground pepper, and we'll have a nice salad of bitter greens (I'm thinking Belgian endive plus X) and one of the mustards -- maybe the black currant one -- with walnut oil and sherry vinegar on the side.

                                                                                                          If I didn't have a jazz project tomorrow afternoon for which I not only need to look, but also sound like a human being, there would be more partying tonight..... but it's probably better to take a little break.

                                                                                                          3 Replies
                                                                                                          1. re: linguafood

                                                                                                            Sounds dee-lish lingua!! Funny I just foraged mushrooms from the dark depths of my fridge and will now sort through them to see what's still fresh enough to use!!

                                                                                                            Enjoy your mellow evening!

                                                                                                            1. re: Breadcrumbs

                                                                                                              Sometimes, only a deep, woody mushroom pasta can satisfy a craving! I might even have to get some fat pappardelle for this one.

                                                                                                              1. re: linguafood

                                                                                                                That would be lovely lingua. Delicious!!

                                                                                                          2. We're spending the day doing some online shopping, listening to the Christmas music station and finishing up our decorating so dinner needs to be something I can do quickly and without thought. So, on the menu tonight is an old school family favourite:

                                                                                                            Veal on a bun topped w mushrooms, mixed peppers a little (homemade) red sauce and some melty mozzarella. Green salad w a simple balsamic vinaigrette to serve alongside and little Chianti may be consumed as well!!

                                                                                                            After it will be a couple of de-caffe cappuccinos and some biscotti...and maybe an amaro or a vin santo...or two!

                                                                                                            2 Replies
                                                                                                            1. re: Breadcrumbs

                                                                                                              Sounds great, Breadcrumbs! Especially the vin santo....! Is it a veal cutlet like Parm or a veal patty? Love those too,, though not easy to find here.

                                                                                                              1. re: Dirtywextraolives

                                                                                                                Thanks Dweo...I buy veal cutlet (round steaks) and pound them to be quite thin and then I bread then & fry.

                                                                                                            2. I spent most of the day making my Christmas cards and putting the finishing touches on the New Year's Day Open House invitation. It's very time consuming, particularly since it gets boring since it's very repetitive and I take lots of breaks! My husband is in London on business, so I am doing something he never does -- pan searing a steak. It's a large T-bone, and my plan is to sear it in a cast iron skillet and then finish it in the oven. With it, I am going to try the oven fries from The Best Recipe, and a just a green salad for after.

                                                                                                              Back to the salt mines!

                                                                                                              3 Replies
                                                                                                              1. re: roxlet

                                                                                                                Wow. MAKING your Christmas cards! You deserve that pan-seared T-bone tonight - enjoy!

                                                                                                                1. re: roxlet

                                                                                                                  My new favorite way to cook a porterhouse/T Bone. I like to pre salt and bring to room temp also. Got the idea from Saveur. Also a squeeze of lemon jiuce at the end.

                                                                                                                  1. re: roxlet

                                                                                                                    I did the same thing w a prime rib steak for mr bc last weekend roxlet...he loves it too! Looking forward to hearing about those oven fries...they sound good. Let us know if you think it is in fact, the "Best Recipe" & Bon Appetit!

                                                                                                                  2. Made a large pot of French onion soup with the beef stock I made the other day. That will be for tomorrow, For tonight, I'm slow oven braising two racks of spare ribs that were rubbed down & brined for a day in the beer fridge. Next, after I heat up some leftover pot roast for sliders for lunch, I'll make my sister's recipe for four cheese macaroni & cheese. Alongside that, I'll serve some braised cabbage with bacon, and a simple green salad with a cider-mustard vinaigrette. Some Beaujolais nouveau for my dessert, ice cream for the kids.

                                                                                                                    4 Replies
                                                                                                                    1. re: Dirtywextraolives

                                                                                                                      Dweo I think I could live on braised cabbage. Unfortunately I'm the only one who seems to like it so I don't get it as often as I'd like. I was salivating just thinking about your delicious sounding meal!

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        My husband & I loved the cabbage, I will definitely be making this again! I certainly don't make it enough! My kids, however, are just not into cabbage yet, either cooked or raw! I've served enough coleslaw in their day, you'd think they'd try it by now! Guess I'll just keep making it braised, and hope they decide to finally try it!

                                                                                                                      2. re: Dirtywextraolives

                                                                                                                        DWEX...Save some for me...I will send you my Fed Ex # so you can send some sliders, with the m&c...As such I think WFD will be some stuffed , pan seared chicken breast and some gnocchi with a nice cheesy bechamel & mushroom sauce....
                                                                                                                        I love the inspiration from here!!!!

                                                                                                                        1. re: PHREDDY

                                                                                                                          Hahaha! Yes, it was a great comfort meal! Wouldn't that be something if we can send meals over to each other because they sounded so good! Maybe some day! I agree, the inspiration I get from everyone here is definitely priceless!

                                                                                                                      3. Last night we had oven cooked ribs - a request from my daughter. I dry rubbed the ribs on Thursday. Cooked them at 300 degrees for about 3 hours on a sheet pan wrapped in heavy. I flipped them midway through the cooking time and actually transferred them to another tray because of all the liquid they produced. They were finished under the broiler with Sweet Baby Rays bbq sauce. Baked winter squash and salad (topping choices included cherry tomatoes, cucumber, orange bell pepper, and avocado) were the sides.

                                                                                                                        Thursday, I made smoked sausage cassoulet (Epicurious recipe). It isn't a real cassoulet but "inspired" from cassoulet. That said, it was well received by my family except for my daughter. It was too spicy for her but that was due to the choices of sausages I had in my freezer.

                                                                                                                        Tonight is dinner out. My birthday is tomorrow and my daughter's birthday is Wednesday so this is our joint family birthday celebration.

                                                                                                                        8 Replies
                                                                                                                        1. re: suburban_mom

                                                                                                                          A very happy birthday to you and your daughter, sub_mom! Hope you both enjoy your birthday dinner(s).

                                                                                                                          1. re: suburban_mom

                                                                                                                            SM...AND DAUGHTER ...HAPPY BIRTHDAY...!!!!!!
                                                                                                                            ( I too am a December baby...)

                                                                                                                            1. re: suburban_mom

                                                                                                                              Tis the birthday season! Happy b day SubMom and daughter! (My man's was this past Monday, mine is tomorrow.)

                                                                                                                              1. re: weezieduzzit

                                                                                                                                Happy early birthday to you, weezie!

                                                                                                                                1. re: LindaWhit

                                                                                                                                  Thanks, LW!

                                                                                                                                2. re: weezieduzzit

                                                                                                                                  Happy Birthday to you!! Happy birthday to you!

                                                                                                                                3. re: suburban_mom

                                                                                                                                  Thanks for the birthday wishes and Happy Birthday to my fellow December babies!

                                                                                                                                  1. re: suburban_mom

                                                                                                                                    happy belated and early day to both of you!

                                                                                                                                  2. Lots and lots of errands today. Had hoped to get some painting done in the hallway, but got home later than I expected. Maybe tomorrow before going to a friend's open house holiday party.

                                                                                                                                    Tonight? I've been craving Chicken Paprikash for several days, and it was gray and misty-rainy all day. Perfect. Will be cutting up several b/s chicken breasts instead of using chicken thighs. And horrors - I don't have any egg noodles, so the paprikash will be served over farfalle pasta, as I don't want to deal with spagetti, and it was either farfalle, penne or elbow noodles. Not quite the same as the egg noodles, but it'll work well enough.

                                                                                                                                    Garlic, roasted red pepper pieces, and chopped onion will be sauteed in some olive oil, and the chunks of chicken added halfway through. When the chicken is half-cooked, chicken broth, white wine, a splash of cognac, a lot of paprika, salt and pepper will be added. When the liquid is reduced by half, I'll add some tomato paste and stir it in well. When it's all incorporated and heated, remove the pan from the heat and slowly add the sour cream until it's well blended.

                                                                                                                                    Pasta, paprikash, and peas on top. It's the Three Ps dinner.

                                                                                                                                    I picked up The Neverending Story and The Princess Bride (it's been 20 years since it was released in the theaters!) on DVD today, so maybe I'll watch one of those tonight. Or maybe I'll watch The King's Speech. All are good.

                                                                                                                                    Tomorrow? We'll see if I get some painting done before the open house party. The Pats don't play until Monday night against the Houston Texans, so Sunday football isn't as important. :-)

                                                                                                                                    7 Replies
                                                                                                                                    1. re: LindaWhit

                                                                                                                                      We're still riding the Fuchsia Dunlop wave here. It's been great fun but I think I'll add some variation into next week's menu planning. I'm starting to crave a simple green salad.
                                                                                                                                      Anyway, last night we had two recipes from Land of Plenty. The spicy steamed beef with rice meal which was fantastic but I think more of a winter dish (I'm in Australia so it's summer for us now) and stir fried amaranth leaves. It was the first time I have tried these - not bad and I still have another bunch to use up later this week.
                                                                                                                                      Tonight dan dan noodles have been requested, although not one Fuchsia's versions. The version that has been asked for is with pork mince and is far soupier. I think this has to be the first occasion that I haven't looked forward to having this dish for dinner.

                                                                                                                                      1. re: LindaWhit

                                                                                                                                        Oops, sorry LindaWhit, I replied to your post instead of the original. I hope you enjoy your three p meal and movies. Both of those are favourites of mine and I still find myself dropping lines from them.

                                                                                                                                        1. re: Frizzle

                                                                                                                                          No problem Frizzle! And like you, lines from both movies find themselves into everyday use. :-)

                                                                                                                                        2. re: LindaWhit

                                                                                                                                          Oooooo Linda the Paprikash sounds wonderful......saw a recipe for it recently online and I've been thinking about it.....Tough day tomorrow for my Redskins!

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            It's officially begun: Paprikas season! Yay!!

                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              Just what I thought last night - "It's TIME." :-)

                                                                                                                                            2. re: LindaWhit

                                                                                                                                              mmmmmm...droool...

                                                                                                                                            3. heavy sigh.... we used one of the gifted white italian truffles (they were not french, as i had previously thought - the BF's boss had just returned from France so i assumed) tonight for dinner. they had been stored in a plastic container with paper grass, and wrapped in gauze, and there were two eggs in with them, absorbing all that good aroma. It smelled DELIGHTFUL, decadent, intoxicating and heady. using the smaller truffle, my sister and i sliced it very thin, and i steeped a portion of the shavings in heavy cream. the rest we left for sprinkling over the top of the fresh pasta i bought today. boiled the pasta, added a ton of sweet Plugra butter, sea salt, the cream, and finally over the hot pasta went the truffle shavings and chives.... a beautiful dish, looked forward to with such anticipation.... and then... MEHHHH..... ! the truffles must have been past their time. the container does have an eat-by date, and we were about 10 days past it. i know truffles have a very short shelf life. very sad, as it was quite a splurge for the BF's boss, and then very generous of him to give it to us... i wish he'd done so a little sooner. i have the one leftover for tomorrow, which i'll make for the BF, just so he can try it too.

                                                                                                                                              at least we had a pretty damned good lunch - made a trip to a local Japanese fish market and bought all kinds of yummy things - hamachi, 3 kinds of tobiko, japanese pickles, pickled ginger, japanese mayo (not Kewpie - Kenko). my sister made some vinagered rice and she had some toasted seaweed sheets... we nice little faux-maki! and a little cooked atlantic char, some japanese potato salad, and little mirugai skewers. we also bought some pate de campagne, some chicken liver mousse, some finocchio salami.... and had ourselves a little Jap-Ital fest!

                                                                                                                                              quite the day of eating.

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              10 Replies
                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Too bad about the truffles but that was a great day of eating. The pasta
                                                                                                                                                Looks amazing

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  <some pate de campagne, some chicken liver mousse, some finocchio salami>

                                                                                                                                                  you are speaking my language, woman! yum.

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    Same here! Yum to all of it! My gut is busting, just thinking about it all!

                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                    Wow, that all sounds very delish - the Japanesey-Italian food, if not the truffle. What a shame it didn't get loved and consumed on time!

                                                                                                                                                    I got a few Oregon brown truffles a few years ago and had the same experience. So sad.
                                                                                                                                                    But pate and great fish is a good mood lifter!

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      MC...That pasta looks great!...Is that the BF's finger that is wrapped up aith a booboo?

                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        no my sister's, phreddy - an unfortunate dog bite, but she's ok.

                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                        Too bad about the truffles but your pics are gorgeous! Making me hungry. Have cooked anything since Friday night so I need a nudge.

                                                                                                                                                        1. re: Berheenia

                                                                                                                                                          thanks all - so i came home last night and told the BF about the bland truffle, and he didn't even want me to try to make something with the other, bigger piece. we did shave a bit of it off - actually, he microplaned it - and we tasted it - again, nothing. so sad! my sister can have the larger rock, because she claims she liked the truffle and its subtle flavor. hah! little contrarian.

                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                          Sushi and salume sounds like a terrific lunch! In fact the salami and rice make me wonder if there's not an opportunity here to class up spam musubi just a little bit...

                                                                                                                                                          1. re: JungMann

                                                                                                                                                            that's a great idea....

                                                                                                                                                        3. You know those days when you really can't be arsed cooking?

                                                                                                                                                          Well, it's one of them at Harter Hall.

                                                                                                                                                          So, there's a brown gloop lamb curry defrosting. We made it a couple of weeks back and it was OK but nothing spectacular and, certainly, nothing approaching authentic. We open a tin of daal and heat that through and there'll be some rice and chutney.

                                                                                                                                                          And, if there is any flicker of enthusiam, I'll try and find something to do with a tin of bitter gourd that I bought at the asian supermarket ages back and which has been sitting in the cupboard, morosely taking up valuable shelf space.

                                                                                                                                                          (PS: In spite of the above gloom, I've just taken the terrine I made yesterday out of the fridge. I only ever make this around Xmas, so that cravings for meat that isnt turkey or ham can be satisfied. Have to say, I think I've rather excelled this year. It's a good firm texture with a soft slippery jelly surrounding it and it tastes, well, just right - which is a bit of a relief as I couldnt find pig's liver in the supermarket (why, oh why, didnt I buy it two weeks ago when they did have it) and substituted chicken livers. Now sliced into portions and into the freezer - herself says it will go nicely with "confit" baby onions that she's made and are also now in the freezer. It will be a war of the baby onions as my own pickled onions, zingy with chilli, should also go well with it.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: Harters

                                                                                                                                                            Those days of not cooking usually get relegated to scrambled eggs. Glad your terrine worked out well. Mrs. H's baby onions confit sounds great!

                                                                                                                                                            1. re: Harters

                                                                                                                                                              Harters, So glad your terrine turned out well. Some time back, we discussed country pate, and you gave me a link to your recipe - and for me - the pigs liver was a revelation to make a better terrine!

                                                                                                                                                              Glad yours turned out without it, as it is a bit harder to find. Thanks again for sharing your recipe with me.

                                                                                                                                                              1. re: Harters

                                                                                                                                                                CH's resident Pakistani cuisine expert, luckyfatima, suggests subbing bitter gourd for peas in qeema. I must say her recipe sounds very, very tempting.
                                                                                                                                                                http://chowhound.chow.com/topics/8716...

                                                                                                                                                                1. re: JungMann

                                                                                                                                                                  Thanks for that, JM.

                                                                                                                                                              2. Since yesterday was another absolutely GORGEOUS sunny unseasonal 70 degrees, we had a simply repeat performance of outdoor-grilled turkey burgers with all the usual fixings.

                                                                                                                                                                1. Day 2 of gloom, doom, dreary & rainy weather......In an effort to use up some of the molasses I bought for cookies, I have some mustard-molasses beef in the crock pot. Seared some beef pieces in a pan & removed them to the insert. Sauteed up some onion & carrot in the leftover oil in the pan then deglazed & poured it over the beef. Added some Dijon mustard & molasses & am letting it cook down. So we'll see how it turns out!

                                                                                                                                                                  As far as dinner, I'm thinking of making vegetarian enchiladas with a green sauce as hubby doesn't like the red.

                                                                                                                                                                  The Red Zone will on the TV as they are only showing the PHL game locally...

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: jenscats5

                                                                                                                                                                    The mustard/molasses mix sounds great for the stew.

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Thanks! I'm now wishing I had bought some mushrooms when I was at BJ's earlier.....but I may make a freezer container or two of the beef & will use the juices to keep them moist. What's left of the liquid I'll boil down in a pan by at least half.....

                                                                                                                                                                  2. Last night was lamb chops kind of a scotadito treatment, with rosemary and garlic. Then there was the potato gratin - learned from the Frenchman, which is my favorite potato dish on earth - easy to love,love,love - hard on the waistline. Reserved for favorite people :).

                                                                                                                                                                    There was also a very large pile of sauteed spinach with garlic, ginger and lemon peel. Delish!

                                                                                                                                                                    Assorted Christmas cookies and ginger-buttermilk ice cream later on with the Christmas carols - a nice evening!

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                      The spinach and ginger-buttermilk ice cream sound great!

                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                        Great spread! It all sounds really delicious.

                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                          i am going to make your gratin on of these days very soon!

                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                            Ginger buttermilk ice cream! There's a combination I haven't tried, yet. Are there any other flavorings in the ice cream base?

                                                                                                                                                                          2. We're recovering from a fun night of having friends over last night... I think we made it to bed around 3am. It's coooold here in CO (25 with a windchill of 10), so I'm making a turkey noodle casserole with the last of the leftover Thanksgiving turkey that I froze. Pretty easy but comforting meal... lots of cheese.

                                                                                                                                                                            1. I've got some leftover eggplant rollatini thawing that will be WFD. And if I can get this bread dough from the freezer to actually rise (I think I shocked it!), we'll have some of that alongside. Otherwise, maybe some buttered spaghetti rigate w/ parlsey and parm.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                THAT sounds good CM - I love eggplant rollatini...... hmmmn, I may have to rummage in the freezer for some eggplant parm I know is down there somewhere...

                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                  Thank you, m'am! It was kind of a lot of prep at the time, but leftovers sure were easy, and tasty.

                                                                                                                                                                                  The dough never did rise much, so I baked a bread rock. Fail.

                                                                                                                                                                                  Instead of pasta, we had a spinach salad with leftover pomegranate molasses vinaigrette, candied squash seeds, apple, and grape tomatoes.

                                                                                                                                                                              2. I am thawing some Nic-o-Bolis that we brought back form our summer vacation. Yumm!

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                  Had to Google that one. :-)

                                                                                                                                                                                2. In the 40s at nite and yes, it's cold to me. Cauliflower and leek soup w/ some sourdough bread. I have some leftover cheese so maybe a a shred / grilled topping with that.

                                                                                                                                                                                  Oh! And some peppermint brownies from a Sunset recipe - Used the leftover candy canes to "decorate" for the holiday on my ficus outside.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: JerryMe

                                                                                                                                                                                    that soup sounds wonderful.

                                                                                                                                                                                  2. I marinated a 6 lbs. pork shoulder in mojo overnight on Friday, took it out yesterday afternoon, dried it off, and rubbed it all over with crushed rosemary, smashed garlic, salt & lots of coarse ground pepper after having stabbed it liberally all over, and put it back in the fridge. The stabbing was probably my favorite part :-D

                                                                                                                                                                                    It's been roasting away low and slow since 10:30 a.m. this morning at 300°. It's basically done now, so I'll cover it in some foil until it gets blasted under the broiler briefly before we take this hunka hunka meat over to our friends' house, where it will be served as one of the center pieces.

                                                                                                                                                                                    I hope there will be leftovers.....

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Mmmmm...Cuban roast pork

                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                        The skin better crisp up all nicely. Hate floppy fatty skin.

                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                        Sounds tasty - Hunk o Stabbed Pork!

                                                                                                                                                                                      3. Tonight is going to be a roasted chicken - first poultry appearance since T-day - had to let poultry recede for a while.

                                                                                                                                                                                        Excited for this though; made a nice course salt/thyme/lemon peel/ garlic rub and got that all under the skin and in the cavity. Resting and drying in the fridge now.

                                                                                                                                                                                        Will be eaten with leftover Potato gratin and some roasted broccoli. A salad of feta, cucumber, red pepper and watercress with a simple lemon vinaigrette on the side. Simples:)

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          I'm gonna hafta make some potato gratin sooooon. It's gotten bitchin' cold out, and that is a wonderful belly warmer :-)

                                                                                                                                                                                          Great refreshing salad on the side, too!

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            'Like" :) yes, yes it is , and that salad will go down fine in a few minutes! Chicken and house smell fabooooo.

                                                                                                                                                                                        2. Tonight's dinner is a thrown-together risotto with chicken sausage, cannellini beans, and spinach. Tonight's after-dinner activity will be vacuuming up all of the grains of rice that spilled on the floor.

                                                                                                                                                                                          1. Tonight I made potato pancakes and seared salmon

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                              YUM!

                                                                                                                                                                                            2. Oven roasted pork shoulder rubbed down in a dry sausage seasoning blend (cayenne, crushed red pepper, sage, etc); was originally supposed to go on the grill but I nixed it at the last. I also pushed some cloves of garlic into the meat prior to the seasoning of the meat. It cooked up nice with a crispy brown bark exterior that I love. To go with, I picked some mixed greens from my garden this afternoon and cooked them with a couple of soaked out corned pig tails..also as a side were roasted red potatoes. Ice cream again for dessert if we need it.

                                                                                                                                                                                              1. After a week of very little cooking (the man was sent away by work- for his birthday!) since I'm never really hungry when he's gone... and then beef jerky and string cheese for dinner last night while driving forever in fog so dense I couldn't see 10 feet in front of the car.... tonight is just going to be an easy dinner. We'll do something fancier tomorrow night to celebrate both of our birthday's.

                                                                                                                                                                                                Tonight is adobo chicken thighs with cauliflower "rice" and something green on the side.. kale? green beans? zucchini? whatever I grab first, most likely.

                                                                                                                                                                                                I might bake a batch of two of cookies to get a jump on holiday baking. Its so weird to bake cookies and not eat any of them!

                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                  lot of birthdays this week here on WFD! happy day to both of you, weezie!

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Thank you!

                                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                                    If you think that the vinegary sauce from chicken adobo can actually compliment cauliflower rice, then I'm sold! Not being able to lap spoonfuls of rice drenched with the sauce of a sweet and salty adobo is one of the hardest demands of being low carb!

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      I steamed it and then pan dried it on low (very low.) Its not quite the same but it worked and made us happy- I offered to make real rice for him but he said this was fine. Its nice to be able to add adobo back to the rotation. :)

                                                                                                                                                                                                  3. French onion soup with French bread and gruyere croutons was WFD tonight. The stock came out beautifully, as I only had to add a handful of salt to get it to taste right, no bouillon or reduction required, so I'd say it was a success! Kids had cheeseburger sliders and leftover macaroni & cheese, as they are not yet into the f.o.s. yet!

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                                      very much sounds like a success! congrats!

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        Thanks, and thanks for the inspiration! Will be making more beef stock soon.

                                                                                                                                                                                                    2. DD and DH cooked my birthday dinner. DD made parmesan crusted chicken breasts. They made baked potatoes and salad on the side. I didn't have to cook or clean the kitchen so life is pretty good.

                                                                                                                                                                                                      I did some Christmas decorating today. The tree is up but not lit or decorated - I'm cool with that.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: suburban_mom

                                                                                                                                                                                                        Well, Happy Birthday and what a treat! Delicious meal and no cleaning!

                                                                                                                                                                                                      2. Last night was an experiment. I don't get off work until 9pm most nights so dinner is NOT something I'm anxious to cook that late at night. I borrowed the Miss Vickie Pressure Cooking book from the library in an attempt to speed up my cooking. I love my PC. I've had great results with Miss Vickie before she had a book and just had her website.

                                                                                                                                                                                                        ANYWAY, she had a recipe for beef stroganoff. Now, normally I would steer clear of pasta in the PC because it just sounds wrong but .. she says that it used to be really popular when PC's first came out and that it fell out of favor. My guess is that it did so because people started liking slightly firmer pasta and/or "al dente" because the hit word. But, the recipe sounded good and fairly easy which I liked so I took the plunge.

                                                                                                                                                                                                        It was really tasty! Yes, the noodles were overdone (I'd probably cook a little less time) and it was incredibly liquify (my fault). But, I'd do it again in a heartbeat. It wasn't as fast as I would have liked since it uses the interrupted cooking method in which you cook half of it, release pressure, add the noodles and then bring to pressure again. I'd never done that so again, it was an experiment but one I want to try again.

                                                                                                                                                                                                        Overall a win .. despite the hiccups. Next time I'll prep everything ahead of time, sear the meat in small batches instead of all at once, and shorten the cooking time of the noodles by a couple minutes (it called for 6!). I think wide egg noodles are more delicate now than they used to be.

                                                                                                                                                                                                        Long-winded but .. I'm hopeful for the next recipes to try from this book.

                                                                                                                                                                                                        1. another pork roast here... as i said above, the BF didn't even want me to attempt to make a dish with the sadly insipid truffle, so i defrosted a pork shoulder. rubbed it liberally with sea salt, granulated garlic, and put it in the oven at 250 degrees for 5 hours. on tasting the skin i thought it might be a tad too salty, so i slathered it with Thai sweet chili sauce before putting it under the grill to crisp up. on the side were Vietnamese garlic noodles (fresh garlic pasta - not homemade - i think fettucine) - oh SO garlicky good - the little bit of Maggi seasoning gives it such a nice rich, caramelly flavor. and a slaw made of shredded red and green cabbage, shallots, cukes, jalapenos, carrots, all quick-pickled in rice vinegar and sugar, chopped cilantro thrown in at the end.

                                                                                                                                                                                                           
                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            mc I was sorry to read about your truffles up-thread...how disappointing. Looks like you've recovered beautifully though and your slaw had me salivating...yum!

                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                              thanks, Bc!

                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                              Looks amazing!

                                                                                                                                                                                                            3. There's pork mince , ready to be turned into meatballs..

                                                                                                                                                                                                              As yet, I havnt decided whether these will be Italian style , with lemon and pasta. Or a sort of Scandanavian version with spuds and lingonberry sauce. Or British style rissoles, with apple sauce.

                                                                                                                                                                                                              Hmmmm......

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                I'm not familiar w British style rissoles Harters. Is this a sweet or savoury dish?

                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                  Savoury. Usually made from the leftovers of the Sunday roast - it's what we traditionally called meatballs, before we called them meatballs. Think a small meatball or patty.

                                                                                                                                                                                                                  I like to use the word to describe soemthing made with British, rather than continental, flavourings, even if I'm uising fresh meat, rather than already cooked leftovers.

                                                                                                                                                                                                                  http://www.deliaonline.com/recipes/cu...

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    What a wonderful and creative way to use up leftover roast Harters. This is completely new to me but I love the concept and have bookmarked Delia's recipe. Thank-you.

                                                                                                                                                                                                              2. Yesterday was cold and damp with the occasional freezing rain so a rib-sticking meal was in order. Last night we had a hearty pasta, penne w sausage, wild mushrooms and Syrah.

                                                                                                                                                                                                                Though today's weather isn't much different, it is a work day so something quick and easy is required. Yesterday I started preparing a steamy pot of minestrone soup so I'll add the finishing touches tonight and serve this w a salad and some warm crusty bread.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                1. With my husband still in London, I am in charge of dinner at least until Wednesday night. Complicating matters somewhat is that we have an Egyptian arriving today -- if the plane lands (it's very foggy here). So, last night I made one of my son's favorite pasta dishes from Marcella. Essentially, it is like an "a la Vodka" sauce except that it's made with sausage. Basically, you slice Italian sausage into rounds, saute until browned, add garlic, then tomatoes, and cook for about 20 minutes. After the tomato has cooked for a bit, add in some cream. Even though Marcella says to serve with Parmesan, we used Romano since my son prefers it.

                                                                                                                                                                                                                  Tonight, I am again making one of my son's favorites, which is a taco salad made with ground turkey instead of groung beef. All my Egyptians have loved this (one of them actually took packets of seasoning back to Mom in Egypt), so I'm hoping it's as popular with the female players as it is with the male.

                                                                                                                                                                                                                  1. Late yesterday afternoon we went shopping for our Xmas tree (came home with an 8-1/2' beauty courtesy of the local Boy Scouts), so came home with delicious Chinese from a little takeout place we'd never tried before. Very spicy (as requested) "Ma La Chicken", "Kung Pao Chicken", & a free pint of peppery/vinegary "Hot & Sour Soup" made for a very nice repast on a drizzly foggy evening.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: Bacardi1

                                                                                                                                                                                                                      Sounds like a great day!

                                                                                                                                                                                                                    2. Yesterday, the mr. retuned from a lenghty trip abroad, so we headed out to our favorite pizza place (Mellow Mushroom for those of you familiar with it) for their wonderful red skin potato pie.
                                                                                                                                                                                                                      So tonight, I'm skipping the starch and making chicken cordon bleu and balsamic roasted brussel sprouts with pine nuts for some veggie goodness.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                        My BF and I went to the Mellow Mushroom in downtown Denver as the second part of our first date (first part was a hockey game). Great pizzas! I haven't tried the potato one yet though, I will have to now :)

                                                                                                                                                                                                                      2. Tonight is Red Chile Chicken and Rice. I found it on a food blog but I guess it's a Rick Bayless "Mexican Everyday" recipe. It's still very cold here in CO (9 degrees this morning!) so this should be another nice comfort meal.

                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          link please! :)

                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                            Here you go http://ellysaysopa.com/2009/09/01/red... I'm leaving the beans out, I hate beans. I am going to add some frozen corn instead. Also I plan on serving with some tortillas to make wrap/taco type things and will top mine with some hot salsa.

                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                              Oh and I forgot I have to leave out the green onions/cilantro. BF has Crohn's disease and both of those cause him to have a bit of a flare up... not pleasant.

                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                Thanks!

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  BTW, don't use chipotle chile powder as a sub for the ancho. Holy crap it was hot, and I like a lot of heat usually. BF ate his while he was upstairs watching football and he came down and said "are you trying to kill me?" LOL

                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                    Haha. My husband asks me that weekly. ;)

                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                            That sounds very good. Is this the recipe you used?
                                                                                                                                                                                                                            http://dinnerdujour.org/2010/03/02/re...

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Yup that's pretty much the same one I will be using... I've seen it on at least 2 other blogs also. I thought it sounded like a really good weeknight meal.

                                                                                                                                                                                                                          3. My loose plan for tonight is jambalaya using a soup mix picked up at World Market a few months back. I personally don't like the overwhelming dried herb and cornstarch flavor of soup mixes, but as it's in the pantry now...

                                                                                                                                                                                                                            I think I'll make a broth with a chicken leg quarter, pull the meat off the bone, and make the soup with that, adding in some frozen okra and browned turkey kielbasa. Let's see how it goes.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              So I tossed the "soup base" packet included with the mix and subbed in some broth made from a chicken leg quarter, minced celery and onion, bay leaf, and chicken Better than Bullion. Along with the sausage and okra, I added the meat from the chicken and about 1/2 lb. of brined, seasoned jumbo shrimp.

                                                                                                                                                                                                                              It actually turned out really well, considering!

                                                                                                                                                                                                                            2. Let's see. We have a minuscule amount of the pork shoulder left, which came out well and tasty, but I'm still working on perfection :-)

                                                                                                                                                                                                                              Perhaps my paranoia re: mojo was misguided, as the meat could've been even tenderererer -- so next time I may well marinate the crap out of the shoulder... 36 or even 48 hours, we'll see.

                                                                                                                                                                                                                              So I'll either pull the leftovers and mix 'em up with the last precious drops of bbq sauce courtesy of a certain 'hound's hubster.... or serve the meat "as is" with a side of stir-fried pea shoots.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                we're probably going to do tacos with our leftover hunka peeg tonight....

                                                                                                                                                                                                                              2. I rarely eat steak, so I have no idea what I was thinking when I bought a thick-cut porterhouse steak. I don't have a cast iron skillet, so I am hoping a stainless steel pan will work for Cook's Illustrated's low oven and stovetop sear technique. On the side we will have roasted broccoli, which is quickly becoming one of my favorite vegetable preparations.

                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                  mmmmmy steak.... i haven't had a porterhouse in ages. eons. we usually have ribeyes. good luck! just don't overcook it, whatever you do!

                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                    I HATE this new CH interface, but just tryin' to say, a steak sounds good, and I am replying to MC's comment that Ribeys are what I usually make.

                                                                                                                                                                                                                                    But, sigh, I would hope this goes out to all who reply to our JungMann, who made a Porterhouse.

                                                                                                                                                                                                                                    WHAT are you doing MOD'S? This is NOT helping...

                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                      Got your message, though perhaps too late as the Porterhouse was just the wrong side of medium. In the long run, it's not such a great loss as the steaks were on sale and I am generally disappointed with most NYC beef regardless of how I prepare it. The flavor of commercial beef here is sadly muted compared to what I grew up with in the Midwest.

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        JM, can you find a butcher who sells grass-fed beef? That usually tastes "beefier" and more like what I remember growing up in the 1960s.

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          NYC has no shortage of conscientious butchers who sell grass fed beef, but coming from the Midwest, I was raised on rich corn-finished beef, whose flavor I prefer. And having largely abstained from expensive and flavorless East Coast beef for about a decade now, I really don't miss it enough to pay the extraordinary price grass fed can command when I have access to already flavorful pork, lamb and game at a fraction of the cost.

                                                                                                                                                                                                                                2. Bourbon......
                                                                                                                                                                                                                                  Beef Stew.....
                                                                                                                                                                                                                                  Biscuits.......
                                                                                                                                                                                                                                  Buttermilk Pie..........

                                                                                                                                                                                                                                  1. Even though it's almost 60 degrees it's raining and the heat has been off here for two days for our furnace's conversion to gas so I'm firing up the oven and making some cornbread. Not from scratch but with the Trader Joe's mix which is awesome IMHO- doctored with grated cheddar and scallions and maybe a tiny bit of heat if nobody's looking. I wish I had some chili but there is already hamburger based lasagna hanging around from last night and making another appearance soon so I think chicken something and definitely green beans. I'm starved and the Patriots are on tonight.

                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                      ended up with chicken in bottled enchilada sauce over rice with coleslaw on the side and the Pats rocked.

                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        That actually sounds pretty good!

                                                                                                                                                                                                                                    2. take out chinese! All those threads on it kicked off a major craving!

                                                                                                                                                                                                                                      1. 3 or 4 pounds of king crab legs, some gigantic shrimp, a ribeye to split, way too much butter and a bottle or two of wine since its the birthday dinner for both of us.

                                                                                                                                                                                                                                        I'm really going to miss everyone if this new format sticks around, it really sucks and makes me not want to read here.

                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                          Now THAT is a way to celebrate your dual birthdays, weezie!

                                                                                                                                                                                                                                          And yeah, I'm NOT thrilled with this new format. It is NOT going to make the Top Chef recaps fun at ALL. Grrrr......

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            With you - the wierdly 'light grey' font is NOT easy to see, or deal with. It's like you all are suddenly 'pale people' for me....

                                                                                                                                                                                                                                            I am ok with the highlights, etc. for the start of threads, but internal info inside a thread is O SO BAD.

                                                                                                                                                                                                                                            Just my Opinion, but I hope it counts! Is any MOD listening?

                                                                                                                                                                                                                                            And, Happy Birthday Weezie!

                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                              They listen to everything else. I am not a fan either. Try throwing in a few buzz phrases like my uncle owns this restaurant or I voted for the woozles....

                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                            fabulous dinner!

                                                                                                                                                                                                                                            don't go weezie! our eyes will all adjust eventually, don't you think? if we don't go blind first....

                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                              With you, this stinks! Can hardly read your reply with the stupid light grey answers...

                                                                                                                                                                                                                                              But. Let's all hang in for a bit, and see if our die-hard daily peeps can influence the new, OUCH, 'look'.

                                                                                                                                                                                                                                              I am curious, who got asked for input on what the NEW LOOK would be? Mod's said they had alot of input, but I am curious which of us who are here EVERY DAY got asked?

                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                I don't think they asked any user to beta test. I have to believe that those who did would have replied on the various Site Talk threads by now.

                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                  Well, "they" said they had a lot of input, but I never saw around the site that anyone was saying they had given input. And, people seem (including me) seem very unhappy with the new 'unveil", which CH makes sound as if it had alot of 'input' from people who are central and conversant with this interface....

                                                                                                                                                                                                                                                  LW, I appreciate if you are being so kind to the mod's, and the new 'set up', but do YOU like it?

                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    Linda's all over Site Talk saying she indeed does not! and i agree with her. the thing is, our complaints certainly won't get heard here - they need to all be on Site Talk. Not saying they'll necessarily get heard there either tho...

                                                                                                                                                                                                                                            2. Cold and rainy :-( We had a big pot of meat and bean chili, peanut butter sandwiches, and berry pie a la' mode.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: kyrn80

                                                                                                                                                                                                                                                I have been craving peanut butter today. That all sounds really good!

                                                                                                                                                                                                                                              2. no tacos after all - iinstead, the boyfriend kept with the slight Asian theme of last night's pork shoulder. he glazed the leftover roast with some hoisin, soy, ketchup, 5 spice and sriracha, put that under the broiler to caramelize. on the side he made pajean - a korean scallion pancake, made with bean paste and a little sugar. on the side was a green salad, a cuke & jalapeno salad, two different kinds of kimchi (purchased, but not commercially made), jasmine rice, and some pickled ginger. EXCELLENT dinner, honey!

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Glad, MC, that you were able to post a delicious dinner under the 'new rules'. Looks great. awesome meal, if a bit grey on your comments, even if I can see your pics just fine.

                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    thanks gs!

                                                                                                                                                                                                                                                    what bothers me the most are the "preview" lines on each reply. what is the purpose of that? so busy!

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Note - they might remove these posts, as they're not WFD-related. Best to keep the bitching about the non-tested changes to the Site Talk board. :-)

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        I did post a few there, but well, this is about WFD - I can't talk to you all correctly. I know they may remove it, but it is directly relevant to What I eat for dinner,and how I talk to you all about yours....

                                                                                                                                                                                                                                                        Thanks LW!

                                                                                                                                                                                                                                                2. Folks, we'd really like to have your feedback on the site design in the right place, on Site Talk, where CHOW's designers and technical team can see it and incorporate your feedback to any future changes they may be planning. We'd appreciate it if you would post there and not here about the redesign. Thanks!

                                                                                                                                                                                                                                                  1. Although this week is Hanukkah...tradittional dishes include foods that are fried. Mrs. Phreddy was born in Ecuador and she always tries to make something that we call our own , thus a fusion dish. This year she remembered a dish from her childhood, that is a fried accompinament to a light lunch or breakfast side. They are called ; Torrejas de Harina....

                                                                                                                                                                                                                                                    So WFD tonight we are having fried flounder, Torrejas de Harina and a green salad.

                                                                                                                                                                                                                                                    Torrejas are very simple:

                                                                                                                                                                                                                                                    1 cup of all purpose flour

                                                                                                                                                                                                                                                    1 large egg

                                                                                                                                                                                                                                                    1 /2 cup of water

                                                                                                                                                                                                                                                    1/4 lb of white cheeses such as mozzarella or queso fresco cut into 1/4" cubes

                                                                                                                                                                                                                                                    1/2 tsp of salt

                                                                                                                                                                                                                                                    dash of pepper

                                                                                                                                                                                                                                                    Canola oil for frying

                                                                                                                                                                                                                                                    Mix all ingredients together to for a loose slurry.

                                                                                                                                                                                                                                                    Heat oil to 350 to degrees

                                                                                                                                                                                                                                                    Using a table spoon drop in hot oil , about 2 imutes on each side. Remove to paper towel and drain. serve warm with sugar, any perserve or dust them with a little pecorino romano.

                                                                                                                                                                                                                                                    Yeilds 18 to 20 torrejas

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                                                      Tell the missus that sounds delicious! And happy belated, btw :)

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        Love this new format and u 2 for your spirit!

                                                                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                                                                          Aw, shucks. :)

                                                                                                                                                                                                                                                      2. re: PHREDDY

                                                                                                                                                                                                                                                        Interesting twist on the fried food deal with Hanukkah.

                                                                                                                                                                                                                                                      3. Tonight is baked spaghetti. I'm starting to get into the "clean out the fridge/freezer/pantry" mode since we leave in 13 days for a week. So this baked spaghetti will use up a box of whole wheat spaghetti and a can of crushed tomatoes from the pantry, all of my mozzarella cheese, and 13oz of leftover cooked italian sausage from Thanksgiving that's been sitting in the freezer. Plus it's still cold here and baked spaghetti sounds awesome and will reheat really well for lunch tomorrow!

                                                                                                                                                                                                                                                        1. Pub lunch today in a nearby small town (followed by shopping for Xmas foody treats at the local smokehouse - you'd kill to get at the mixed smoked almonds and cashews!)

                                                                                                                                                                                                                                                          So, not much needed by way dinner. Homity pie (a farmers market purchase) , together with a tin of butter beans or similar

                                                                                                                                                                                                                                                          1. Tonight I'm planning on trying this spicy Bolivian lentil dish, served over rice:

                                                                                                                                                                                                                                                            http://www.food.com/recipe/aj-de-lent...

                                                                                                                                                                                                                                                            I'll serve it with the "sarsa" called for, along with a purchased local chipotle salsa for kick. I'm debating topping the whole thing off with a fried or poached egg to complete the meal.

                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              Oops, I failed to notice the recipe calls for two tomatoes in addition to the sarsa. Forget it. We'll save this one for another day.

                                                                                                                                                                                                                                                              Indian food from the packet (probably saag paneer) with basmati rice it is, then!

                                                                                                                                                                                                                                                            2. Last night I made my favorite "Mexican Pie-Plate Turkey Meatloaf". Served with mashed potatoes & buttered green peas.

                                                                                                                                                                                                                                                              1. Tonight I'm making baked teriyaki chicken with rice and broccoli. Very simple, very easy, and not something I have done in about the last 25 years! I just cut a chicken up, marinated it in teriyaki sauce (what else!) and then baked it on a sheet pan. The chicken got a nice glazed look, and the piece I had was very good, if a bit salty.

                                                                                                                                                                                                                                                                1. Got in the mood for ramen tonight so currently have some kombu and shiitake mushrooms simmering on the stove and some roasted chicken stock thawed and ready to be added. I have some chicken breast and tofu to add plus some veg to add before the noodles go in

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                    Ramen pic. The noodles are in there somewhere. I used a Chinese wheat based noodle.

                                                                                                                                                                                                                                                                    What are the best type noodles to search for in the Asian market? In my market there are plenty of rice noodles, some tapioca and a few wheat based

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                                                                                      wow, that is tasty-looking ramen!

                                                                                                                                                                                                                                                                  2. A quick easy dinner tonight. Had taken out a bone-in large pork chop so I cut it off the bone and thinly sliced it.

                                                                                                                                                                                                                                                                    Also cut up a large carrot, sliced on the bias, cut up a quarter of a sweet onion, and stemmed a few sugar snap peas. They were all quick stirfried in a hot pan with some oil, I added the pork slices and cooked until they were 3/4 done. Then added a "sauce mix" of a Tbsp. or so of hoisin sauce, about 1/3 cup of orange juice, and 2 heaping tsp. of freshly grated ginger. Shook all that up in a jar and poured it over the stir-fry mix.

                                                                                                                                                                                                                                                                    Had 1 cup of leftover basmati rice that I nuked, and put the pork stir-fry over the rice.

                                                                                                                                                                                                                                                                    Dinner was served.

                                                                                                                                                                                                                                                                    1. After a couple of uninspiring meals due to a sumertime cold -quinoa patties and waldorf salad on Monday night and an assortment o takeaway salads from the upmarket fish and chip shop Tuesday night I'm now in the mood to cook again.
                                                                                                                                                                                                                                                                      Tonight it's - surprise, surprise back to Fuchsia Dunlop's Land of Plenty. I'm trying the pickled string beans with ground pork. The beans have been 'pickling' in a brine containning salt, water, chili, star anise,rice wine, szechuan peppercorns and brown sugar since Monday and I'm hoping they have developed the slightly sour flavour she mentions.

                                                                                                                                                                                                                                                                      To go with them I'll stir fry the remaining bunch of amaranth leaves if they are still looking perky enough, this time I'll try the recipe she uses for water spinach as her frying with garlic recipe for them was ok but not that amazing.

                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                        Pickled green beans and ground pork? Sounds excellent! I must find this online...

                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                          It wasn't great at all - although I suspect the fault lies with my brining and not Fuchsia's recipe. I used table salt when the recipe called for sea or rock salt but did not adjust the volume. It was far too salty. I have a handful of left over brined beans that aren't chopped up and I plant to nibble on them while sipping a martini tomorrow night - they have that olive-like salty quality that should work with a martini very well.
                                                                                                                                                                                                                                                                          There's a recipe here: http://www.kitchenchick.com/2007/01/p...

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                            Oh, ouch! My mouth burns just thinking about it.

                                                                                                                                                                                                                                                                            Martini garnish is brilliant, however.

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              I was making pickled string beans specifically for bloody marys

                                                                                                                                                                                                                                                                      2. Yesterday we ate good leftovers- chicken salad sandwich using the mexican chicken for lunch and lasagna for dinner using the duh lasagna. Today I have the morning free and thought I'd make a run to Trader Joe's and look for some inspiration for dinner and also ingredients for biscotti I'm making for an office luncheon tomorrow.

                                                                                                                                                                                                                                                                        1. Tonight I'm finally making the Bolivian lentil dish that was a fail yesterday. Got tomatoes, and some avocado, too.

                                                                                                                                                                                                                                                                          I'm still working on making good rice on our new stove. Our last place had an electric flat top, and making good rice was fairly effortless. Lately, using gas, I've ended up with unevenly cooked pots of rice---some grains are perfect, but other sections are gummy, mushy, and clumped together. I always rinse the rice in several changes of water and try not to steam it in too much water, so I'm not sure what the problem is. I don't stir while it cooks. Maybe it's just my cheap long-grain rice from the grocery store?

                                                                                                                                                                                                                                                                          I did make basmati yesterday, which turned out considerably better. But it did have a soggy spot or two. Waah!

                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                            Wow, not sure why a gas stove would lead to such uneven cooking. I found no difference going from electric to gas except more control of temp with gas.

                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              Bolivian lentil dish?? what?? splain, pls! Re rice... hmmm, puzzle... i've not had that happen on either kind of stove, and i use the cheapo stuff too, when not using jasmine...

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                mc, it's this one above: http://chowhound.chow.com/topics/8808...

                                                                                                                                                                                                                                                                                Does that look at all authentic to you?

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  oh yes, sorry i missed it above (been too busy railing against the site change haha) - aji de lentejas - my mom used to make it all the time! hah- i'm sorry to say my mom's version wasn't very good, but i know there are good versions out there! and i do love lentils. maybe time for me to revisit this recipe myself. this looks just fine, simple, basic - you should do well - let us know what you think. Thanks!

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    I will! I've pushed it to tomorrow night b/c DH requested ravioli and meat sauce instead. One of these days, though!

                                                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                                                I use cheapo store brand and haven't ever had that problem, even when I cooked on gas. I don't even rinse my rice... just into the pot it goes, 1 cup of rice, 2 cups of water (or broth/stock depending on what I'm doing with it).

                                                                                                                                                                                                                                                                                Maybe it's more of an issue with the pot you are using?

                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                  The pot hasn't changed, only the heat source! It must just be me. I've lost my yeast AND my rice mojo!

                                                                                                                                                                                                                                                                              3. Yesterday hubby had a taste for a "take-&-bake" pizza, so that's what we enjoyed. Added some extra shredded mozzarella & topped it with half cooked sliced shitake mushrooms & half turkey pepperoni, along with dried oregano, granulated garlic, & crushed red pepper flakes. Turned out quite nice. We really do enjoy these once in awhile. Fun to customize.

                                                                                                                                                                                                                                                                                1. Yet another piggy shoulder has been brought into the household (this time, a "happy" pig from the farmer's market). It's a little over 3 lbs. and was rubbed with brown sugar, sea salt, coarse ground pepper and fennel seed overnight, and was put in the 250° oven about an hour ago.

                                                                                                                                                                                                                                                                                  The pork experiment is an ongoing one in search of perfection. I'll get there some day, for sure, and so far, it's resulted in a number of good to great meals.

                                                                                                                                                                                                                                                                                  Side will likely be the two packages of pea shoots I got at TJ's, stir-fried with chili oil and garlic. Yumboski.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                    Your porky adventures have me salivating.... going to have to procure me some pig leg or shoulder and get to roasting here:)!

                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                      According to my man, this was the best rendition yet. I liked the rub -- the fennel seeds will definitely be part of the next one, but it was a bit on the salty side.

                                                                                                                                                                                                                                                                                      The pork itself was incredibly flavorful -- goes to show how much the quality of the meat really makes a difference -- but it's *still* not perfect. At least it had a nice crispy crust :-)

                                                                                                                                                                                                                                                                                      Not sure why the temp never went over 161°, when it's supposed to get as high as 190° for fork-tender.

                                                                                                                                                                                                                                                                                      A 3 lbs. roast at 250° for 8 hours? Should've done the trick.

                                                                                                                                                                                                                                                                                      Next time.........

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        i wonder if it just starts to toughen up again at that length of time... well, at least it looks really good - juicy, tender, and crispy-skinned.

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          Yes, could've been too long at too high a temp.... although I really didn't think 250 could ever be too high.

                                                                                                                                                                                                                                                                                          Next shoulder will be a bigger one again, brined overnight, then rubbed. Then possibly cooked overnight at 225°.

                                                                                                                                                                                                                                                                                          I thought this recipe here looked promising:

                                                                                                                                                                                                                                                                                          http://www.kevinandamanda.com/recipes...

                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                            I think the key is not oven temp, (tho that affects the outcome, of course), but part of the equation is the internal temp., and if it gets where it needs to to break down fibers and collagen, etc.

                                                                                                                                                                                                                                                                                            Not sure quite what range you should be in for this type of prep.... but wondering if that it never went over 161 was part of it.

                                                                                                                                                                                                                                                                                            Seasoning does sound good!

                                                                                                                                                                                                                                                                                    2. Last night was konigsberger klopse from my freezer stash, with the sauce doctored up with more lemon juice, capers and sour cream. I can't believe I didn't know about these until tiffeecanoe (I think) mentioned them here and I read about them on the Meatball thread. Really tasty over mashed potatoes and sided by braised endive. Tonight the plan is lemony, garlicky lamb chops on the grill with turkish-style bulgur and either green beans or tzatziki, depending on how late I work.

                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                        LOVE me some Königsberger Klopse! Even though as a kid I would pick out all the capers, I liked the flavor of the cream sauce. Nowadays, of course, I know better and love capers.

                                                                                                                                                                                                                                                                                        Gotta make those some time soon, thanks for the reminder!!

                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                          I haven't even thought of Königsberger Klopse in a long time. I definitely have to make some soon! What meat did you use for the meatballs?

                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                            I used a beek/pork mix but made a note to do beef/pork/veal next time.

                                                                                                                                                                                                                                                                                          2. re: GretchenS

                                                                                                                                                                                                                                                                                            A bag of meatballs can sure make a quick dinner happen when there's little time to prep

                                                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                                                              So true. I have about a half bag of mini-meatballs left from a party a few weekends ago, so I think a Swedish meatball dinner is in store for me very soon. Just need to get some egg noodles.

                                                                                                                                                                                                                                                                                          3. I took out two chicken thighs from the freezer a few nights ago to defrost. When I get home tonight, they'll get a quick marinade/rub of olive oil, roasted garlic, lemon juice and lemon zest, brown sugar, dried oregano, and a smidge of sriracha. Into the convection oven for some roasty-toastying until the skin is crispy/caramelized.

                                                                                                                                                                                                                                                                                            Side dish will be a quick slaw made with red & green cabbage, shredded carrot, and radishes. Probably a mayo-based dressing. I'll figure it out when I make it.

                                                                                                                                                                                                                                                                                            1. Last night was more roasted chicken; reheated a leg/thigh quarter coated in buffalo sauce, and ate that with some oven fried potato wedges, celery sticks and home made blue cheese dressing. Hit the spot!

                                                                                                                                                                                                                                                                                              1. Last night's dinner was one of the more ingenius recipes from the Philippines: mechado. Traditionally it is a stew made from lean and tough cuts of beef into which a wick of fat is inserted ("mecha" being the word for "wick"). While the mouth maddening action of sewing pig fat through chunks of beef is enough to awe even the most jaded hipster chef, in the US I can rely on untrimmed brisket as an easy shortcut. All I needed to do was marinate the meat, throw it in a slow cooker and enjoy the reward of a rich stew perfumed with the flowery scent of black peppercorns and bay leaves.

                                                                                                                                                                                                                                                                                                1. Went to see the new James Bond film, followed by dinner at a newish Afghan place on the city's "Curry Mile". Yes, I know Afghan food isnt curry and, with all the new Middle Eastern places opening, we'll soon have to call it the Kebab Mile.

                                                                                                                                                                                                                                                                                                  Anyway, it wasnt very good and I'll be glad to get back in the kitchen tomorrow.

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

                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                    Harters - John,

                                                                                                                                                                                                                                                                                                    Thanks for the link to the 'Curry Mile'! Fun to see a bit of your world.

                                                                                                                                                                                                                                                                                                    That is a crazy fun stretch of places to eat at (I am sure as you say, much more some than most!).

                                                                                                                                                                                                                                                                                                    Appreciate your sharing - I had no idea your area was so famous for such a concentration of ethnic food shops of a certain stripe...an expanding stripe.

                                                                                                                                                                                                                                                                                                    Oh, and the JB movie I thought was very, very good compared to the last few. Hope you liked that, if not your Afghan meal.

                                                                                                                                                                                                                                                                                                  2. Posole tonight. I am making a giant batch of chile sauce for tamales later in the moth and have some left over pork soo... Soup! We usually have little quesadillas along side but tonight I am making cheesy drop biscuits.

                                                                                                                                                                                                                                                                                                    We are going to go out for a long walk before hand so the soup will be nice to come home to.

                                                                                                                                                                                                                                                                                                    Doglet will be getting her dry kibble and lamb fat.

                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: Sal Vanilla

                                                                                                                                                                                                                                                                                                      Yum, that sounds great! Have a good recipe you care to share?

                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        Chile sauce or posole? I am rather harem scarem on both, but could give you rough ideas.

                                                                                                                                                                                                                                                                                                        Or was it the kibble with lamb fat?:)

                                                                                                                                                                                                                                                                                                        1. re: Sal Vanilla

                                                                                                                                                                                                                                                                                                          Posole, please. Spread the recipe love :)

                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                            I have two versions slow and caloric and fast and less caloric. Here is pretty much my slow version- except I also add chopped up carrots to my soup and add sugar to my chile sauce just enough to take the sour edge down. I also sometimes exchange iceberg lettuce for cabbage, but usually I use cabbage to garnish: http://www.simplyrecipes.com/recipes/...
                                                                                                                                                                                                                                                                                                            Now. Rasally low call on the fly posole: Same as above but I use red enchilada sauce sub for homemade mixed with good quality chicken stock and for the meat I use pork sirloin roast. 40 calories per ounce. I get it at Costco and it is just as soft when cooked down, but obviously- not as rich. But sometimes my porkulous rump requires fat trimming.

                                                                                                                                                                                                                                                                                                            I serve with tortillas or little corn tort quesadillas or cheddar drop muffins.

                                                                                                                                                                                                                                                                                                    2. Pork chops and scalloped potatoes. Thinking about using some elements from this Swiss Pan Potato recipe (the garlic,celery, Tabasco, Worcestershire) for a change from my usual: http://www.chives.ca/recipes/swiss-pa...

                                                                                                                                                                                                                                                                                                      1. My husband is home from London, so we balanced his desire to make dinner with his need to get to bed early. Tonight it will be shrimp and chorizo fajitas with black beans and corn, green onions, cheese and avocados. Looking forward to it, and enjoying sitting and having a nice martini while he stirs around in the kitchen.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                          That sounds great. I bet it was!

                                                                                                                                                                                                                                                                                                        2. Spaghetti and meat balls are on the menu.

                                                                                                                                                                                                                                                                                                          We'll pull the meatballs from the freezer. Deb will make a red sauce with canned (Cento) San Marzano tomatoes. We'll wash it all down with an Italian red wine. NCIS will be on the plasma (Deb insists). We're just back from the left coast so shopping Thursday is a priority. Seafood is in our future.

                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                                                            Steve - Dinner sounds good - sounds like some of us are on a meatball wavelength!

                                                                                                                                                                                                                                                                                                            Any trip posts we should know about from your 'left coast' foray?

                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                              Hi gingershelley,

                                                                                                                                                                                                                                                                                                              Two modest posts:
                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/881791
                                                                                                                                                                                                                                                                                                              and
                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/857249

                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                agreed. meatballs sound really good right now!

                                                                                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                                                                                Steve, will we be hearing of the highlights of your WC trip, i hope?

                                                                                                                                                                                                                                                                                                                ETA - oops, just saw your response to gs. will check them out now.

                                                                                                                                                                                                                                                                                                              3. I am having a very solo, kind of decent freezer-inspired dinner.....

                                                                                                                                                                                                                                                                                                                Last of my 'meatball month' DOTM meatballs out of the freezer. These are these awesome Pork/shrimp balls in a ginger/tomato sauce.

                                                                                                                                                                                                                                                                                                                I am warming them up, zinging up the green onions, garlic and ginger in the sauce, and going to serve over some of those 'garlic noodles' that Lingua and MC recently talked about. Heaven!

                                                                                                                                                                                                                                                                                                                Served on the side will be a cucumber/avocado/orange/tomato/cilantro salad with a light rice vinegar/tangerine dressing.

                                                                                                                                                                                                                                                                                                                It's WFD:)

                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                  Very cool.

                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                    I still have yet to make those noodles. Must do! It's the free hand with butter and garlic in that recipe---both things I like but are a bit much in excess---that makes me nervous.

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      I made a 1/2 recipe of noodles, as it was just me, and only used about a tbsp of butter, and one very VERY large clove of garlic. Mix of worst. and dark soy as no Maggi or Bragg's on hand...

                                                                                                                                                                                                                                                                                                                      This was AWESOME - esp. with the meatballs and orangy/gingery sauce on top, with chopped gr. onions too.

                                                                                                                                                                                                                                                                                                                      WILL make again. Couldn't quite even finish the noodles, and woke up with GARLIC breathe:) Good thing it was a solo night!

                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                        You'll be surprised at how mellow the garlic turns out. I mean, yeah, it totally tastes like garlic.... but maybe having it sit in water for a bit before you add it to the butter (hey, buttah's good for ya -- better than the pasta, actually) does that.

                                                                                                                                                                                                                                                                                                                        I LOVE this dish and would make it more often, but pasta is a rarity these days. Wah.

                                                                                                                                                                                                                                                                                                                    2. Humid and overcast w/a bit of rain, so we're going with quick and easy.

                                                                                                                                                                                                                                                                                                                      Chili dogs with topped with coleslaw, onions, and yellow mustard, and a few ice cold brews for the wife and me.

                                                                                                                                                                                                                                                                                                                      The dogs and goats get the leftovers.

                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                      1. re: deet13

                                                                                                                                                                                                                                                                                                                        goats? You have goats? Auto-lawn mowers. And goat milk cheese. :-)

                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                          Yeah we have five Pygmy goats, soon to be seven.

                                                                                                                                                                                                                                                                                                                          They produce milk, but nowhere near enough to make cheese with. They do produce enough to churn a pound or so of butter a week.

                                                                                                                                                                                                                                                                                                                          In order to produce enough milk to make cheese, the goatswarm must first grow...

                                                                                                                                                                                                                                                                                                                          And yes, the goatswarm loved the leftover chili...

                                                                                                                                                                                                                                                                                                                          1. re: deet13

                                                                                                                                                                                                                                                                                                                            ACK i love goats!

                                                                                                                                                                                                                                                                                                                            1. re: deet13

                                                                                                                                                                                                                                                                                                                              GGOOOOAAAATTSSSS! I have always wanted a pigmy goat, or one of those tree-climbing goats.... and I would name my goat Pan.

                                                                                                                                                                                                                                                                                                                              SO cool. that you have a 'goatswarm'!

                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                Heh, the pygmies climb trees like giant horned squirrels.

                                                                                                                                                                                                                                                                                                                                I had to cut down a bunch of trees along our fence line, and then build a couple of elevated stands out in the pasture for them to hang out on.

                                                                                                                                                                                                                                                                                                                                As for the goatswarm, that's what my wife and my father-in-law call them. I refer to them as Red One through Red Five.

                                                                                                                                                                                                                                                                                                                                1. re: deet13

                                                                                                                                                                                                                                                                                                                                  I SO want to come home to a goat in a tree..... some day!

                                                                                                                                                                                                                                                                                                                                  1. re: deet13

                                                                                                                                                                                                                                                                                                                                    i love it!!

                                                                                                                                                                                                                                                                                                                                2. re: deet13

                                                                                                                                                                                                                                                                                                                                  "goatswarm" means the little herd of goats? Is that what it's called?

                                                                                                                                                                                                                                                                                                                                  And a pound of butter is definitely a good thing!

                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                    Yeah the wife and FiL call the herd, "The Goatswarm". The little guys swarm you as you walk through the back pasture.

                                                                                                                                                                                                                                                                                                                                    Hopefully once a few more kids are born (provided they all turn out to be does) and none of them get themselves into any scrapes, escape into the wild, fall prey to diseases, parasites, or predators; we might actually have enough lbs of milk on hand to whip up a miniscule batch of cheese by next Christmas.

                                                                                                                                                                                                                                                                                                                            2. Our current "cooking the books" book is "The Cooking of Spain", Elizabeth Luard, 1991 - another from the series published by our normal supermarket in the 80s and early 90s.

                                                                                                                                                                                                                                                                                                                              And I've picked an easy peasy recipe - pinchitos morunos (or Moorish kebabs). Chunks of pork fillet are getting several hours in marinade of olive oil, cumin, paprika, turmeric , thyme and pepper. They'll go on skewers and then under the grill. Luard suggests chips and a salad of tomato, cucumber and onion to accompany. Sounds perfect to me.

                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                                                By chips do you mean the British version of chips - i.e., French fries for us Americans?

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  I'm sure he does, LindaWhit!

                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                    I surely do.

                                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                                      Pronounced 'chips' by the English, 'chups' by New Zealanders and 'cheeps' by Australians. It sounds like a delicious meal Harters.

                                                                                                                                                                                                                                                                                                                                  2. re: Harters

                                                                                                                                                                                                                                                                                                                                    that does sound perfect - especially with the chips.

                                                                                                                                                                                                                                                                                                                                  3. Tonight was Thai - a green papaya salad with coconut rice. Some of the leftover overly salty beans from last night went into the mix and other usual suspects such as cherry tomato, shallots and chilli. It was finished with lashings of fried shallots (over compensating for the non fish-eater and no shrimp). The fried shallots were I'm afraid store bought already fried - an enorormous bag I picked up a while back labelled 'shalloots' I now refer to them as my 'gay abandon fried shalloots' as the bag is so huge I always throw with gay abandon an extra handful to what is really needed on dishes.
                                                                                                                                                                                                                                                                                                                                    The forecast for tomorrow is for another hot (80 f) sunny day so I'm thinking another salad might feature, this time with some grilled polenta chips which I've been hankering for.

                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                      <I now refer to them as my 'gay abandon fried shalloots' as the bag is so huge I always throw with gay abandon an extra handful to what is really needed on dishes.>

                                                                                                                                                                                                                                                                                                                                      LOL! I can totally picture it. Meal sounds nice!

                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                        Gay abandon shalloots attached. The bag is a bit over a pound I guess. I imagine by Costco standards that might not be huge but for buying in Australia that's a hefty amount of crispy yumminess.
                                                                                                                                                                                                                                                                                                                                        The rice was lovely and held the meal together. I'm a noob at buying green papaya and the one I purchased was labelled 'firm green papaya'. It was quite bitter so I had to add a lot more palm sugar to my dressing to counter the bitterness. Does anyone have tips on how to select a green papaya?

                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                          Oh man, I wish, and I'd love to hear how!

                                                                                                                                                                                                                                                                                                                                          The last time I bought a papaya thinking it was green, it wasn't. Try and make som tam with ripe papaya some time.

                                                                                                                                                                                                                                                                                                                                          Oh wait.... DON'T '-(

                                                                                                                                                                                                                                                                                                                                      2. re: Frizzle

                                                                                                                                                                                                                                                                                                                                        love that!

                                                                                                                                                                                                                                                                                                                                      3. Last I stuffed another boned out chicken with duxelle. Roll and tied and roasted in the oven. I must of tied it well this time because it held tight even when slicing. Excellent presentation. The duxcelle had a star pattern in the center of the chicken roll. Dumb luck

                                                                                                                                                                                                                                                                                                                                        Used the carrots it roasted with as a side with the pan juices

                                                                                                                                                                                                                                                                                                                                        For another vegetable I had just purchased zucchini and yellow squash and was on the fence on how to prep it. Ended up pulling out my Benriner mandoline and made ribbons of each. Poped them in the micro for a brief spin just to take the rawness out but still toothy. Used some leftover pesto to coat the squash. Really liked this. Both delicious and visually appealing

                                                                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                          The chicken ballotine sounds absolutely decadent. So do you tuck the legs and wings in to roll the bird into a cyllinder?

                                                                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                                                                            Thanks. The bird is completely boneless. The meat is cut to even the thickness for uniformity. So far I haven't tucked the leg/thigh meat in since that would make it thicker on that end. Due to the skin limitations in that area I can't get a perfect roll head to tail but it works pretty well.

                                                                                                                                                                                                                                                                                                                                            Like this stock photo below that I found on the net but boneless.

                                                                                                                                                                                                                                                                                                                                            Too bad I didn't have a camera handy to get a photo because it was the best I've done yet. Oh well there is next time. It's pretty easy to do and makes an excellent presentation. I now am ready to add this to my list of things to make when having guests over.

                                                                                                                                                                                                                                                                                                                                            It could easily feed 6-8 people. Of course the white meat slices look the best but the dark meat taste better. My wife would disagree on the dark meat.

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                              Beautiful!

                                                                                                                                                                                                                                                                                                                                          2. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                            that's very impressive! i would agree on the dark meat.

                                                                                                                                                                                                                                                                                                                                            1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                              A really fantastic-sounding meal. You guys are low-carbers, right?

                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                "You guys are low-carbers, right?"

                                                                                                                                                                                                                                                                                                                                                Nope. Love the carbs. Can't imagine not having a good loaf of crusty bread.

                                                                                                                                                                                                                                                                                                                                                1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                  Ah, took the wrong cue from your squash ribbons. :)

                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                    Was just looking to do something different with squash. Loved it

                                                                                                                                                                                                                                                                                                                                            2. Last night was spaghetti with turkey meatballs & a green salad topped with croutons, marinated artichoke hearts, Kalamata olives, & roasted red peppers.

                                                                                                                                                                                                                                                                                                                                              1. Tonight is a "Sweet and Spicy" Pork Tenderloin and a sweet potato and bacon hash. Two new recipes for me. The pork tenderloin involves chili powder, smoked paprika, ketchup (??) and cider vinegar. Should be interesting to see how it turns out. I am always looking for new ways to make tenderloin/boneless chops since they're pretty cheap on sale, and the recipes for each cut can be interchanged pretty easily.

                                                                                                                                                                                                                                                                                                                                                1. Brining two pork chops (boneless) and got out the duck fat. I'm doing some oven roasted potatoes to practice for xmas dinner. There are slender green beans from TJ's to be steamed and tossed in butter. Haven't finalized cooking the chops- either panko coated or naked in a skillet.

                                                                                                                                                                                                                                                                                                                                                  1. Let's take the conversation here:

                                                                                                                                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/881949

                                                                                                                                                                                                                                                                                                                                                    1. Tonight will be spinach-ricotta ravioli topped with Uncle Bill's ragout. This was intended for dinner last night, but a homebrew party unfortunately turned into dinner at unmentionable chain restaurant (hint, I shared the 20-piece box). A bit of regret about that this morning!

                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                        Homebrew party sounds wonderful. No regrets. Bet the 20 piece box hit the spot!

                                                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                                          Oh yes. I love anything that goes well with hot wing sauce, too!