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What's for dinner #177 - Advent Edition [OLD]

roxlet Dec 13, 2012 03:32 PM

It's finally starting to feel a bit like December here in the NE as we race towards Christmas. Well, having done little shopping, baking or decorating, it feels like a race to me! Well, at least the cards are mailed and my husband is home from London, ready to take over in front of the stove!

Tonight, since it's feeling so wintery, my husband will be grilling some lovely loin lamb chops. With that will be a wild rice pilaf and some broccoli.

How are your holiday preparations (or Chanukah celebrations!) going, and what's for dinner in your home?

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  1. steve h. RE: roxlet Dec 13, 2012 03:48 PM

    Swordfish is on the menu tonight.
    Our local fishmonger is pretty good. There will be spinach and orzo on the side and a bearnaise sauce to kick things up a notch. Wine TBD. Football will be on the plasma.

    Christmas meals (eve/day) are being negotiated as I write. I suspect the New Year's meal will be simple yet elegant. We shall see.

    3 Replies
    1. re: steve h.
      roxlet RE: steve h. Dec 13, 2012 05:18 PM

      That's interesting. I would never have thought of a béarnaise with swordfish.

      1. re: roxlet
        twodales RE: roxlet Dec 18, 2012 07:21 AM

        Me either, on the bearnaise. Something caper-y or citrus-y, yes.

      2. re: steve h.
        Dirtywextraolives RE: steve h. Dec 13, 2012 06:24 PM

        Sounds divine...

      3. LindaWhit RE: roxlet Dec 13, 2012 04:20 PM

        Nothing going on except leftovers tonight, and tomorrow night is my company's Holiday Party. But by posting here, I've bookmarked the new thread. :-)

        I've planned the menu, so I know we'll have choices of an entree of carved prime rib, grilled salmon with lemon butter, or chicken marsala.

        I'm especially looking forward to the dessert - white chocolate mousse with peppermint crunch. :-)

        9 Replies
        1. re: LindaWhit
          Berheenia RE: LindaWhit Dec 14, 2012 04:43 AM

          Sounds like a bang up party! Our offices have copped out with mid day catered lunches that mean you have to work before and after. sigh.

          1. re: Berheenia
            LindaWhit RE: Berheenia Dec 14, 2012 05:50 AM

            We're still small enough (18 employees; 27 people attending party) that we can still have an evening away from the office.

            1. re: LindaWhit
              Berheenia RE: LindaWhit Dec 14, 2012 07:03 AM

              And they are so lucky to have a vet CH like you in charge of the menu!

              1. re: Berheenia
                LindaWhit RE: Berheenia Dec 14, 2012 07:32 AM

                Unfortunately, I had to scale back on what we're having for apps. Not everyone is willing to try new tastes.

                Fresh figs with ham; pear, chevre & leek tartlet - OUT.
                Chicken satay with peanut sauce & fried raviolis - IN.

                Ahh, it'll still be good. And free food and drinks. :-)

                1. re: LindaWhit
                  Harters RE: LindaWhit Dec 14, 2012 08:00 AM

                  Pear & goats cheese is such a good combo, IMO

                  1. re: Harters
                    LindaWhit RE: Harters Dec 14, 2012 08:22 AM

                    I *know*. Oh well.

                    Hmmm....maybe I'll make something like this for an appetizer for Christmas dinner. Although I'm not sure if Mom likes goat cheese either. :::Sigh:::

                    1. re: LindaWhit
                      Harters RE: LindaWhit Dec 14, 2012 08:34 AM

                      I'm often disappointed with goats cheese. I usually find it very mild and insufficiently goaty.

                      For a recipe, this one would tick all the boxes for me:

                  2. re: LindaWhit
                    LindaWhit RE: LindaWhit Dec 15, 2012 06:52 AM

                    The salmon and Prime Rib were excellent last night at the company party; I tasted someone else's chicken marsala - it needed some seasoning (I sound like the judges on Top Chef, but it was definitely bland!) Side dishes were rice pilaf, grilled winter veggies. Dessert was white chocolate mousse with peppermint crunch.

                    I was very happy with the way evening turned out. Also glad to be out of the house and away from the very sad news of the day, since I had seen so much of it during the day at work.

              2. re: Berheenia
                mariacarmen RE: Berheenia Dec 16, 2012 12:17 AM

                Mine does that too. First place i've ever worked that does that. and they serve wine! the afternoon will be zzzzzzzzz...

            2. ChristinaMason RE: roxlet Dec 13, 2012 04:37 PM

              Oops, I posted on the old thread which I had open from hours earlier. Anyway, tonight will be spinach-ricotta ravioli topped with Uncle Bill's ragout with sausage and olives. 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!

              1 Reply
              1. re: ChristinaMason
                Frizzle RE: ChristinaMason Dec 14, 2012 03:29 AM

                Beer and fried chicken sounds like a good combination to me!

              2. d
                Dirtywextraolives RE: roxlet Dec 13, 2012 06:35 PM

                So spent the last week completing the tree decorating, but still much left to do. Weekdays & nights become a blur. Have been eating down the French onion soup, braised cabbage and Mac & cheese.

                I set in the oven yesterday to cook delay: three whole seasoned chicken legs, over some herb sprigs and unpeeled cloves of garlic. Set it to bake at 375 for 45 minutes. Made a vinaigrette of olive oil, lemon juice, rosemary & thyme, garlic and poured it over the chicken legs and baked another 10 minutes. Served them over roasted garlic cheese croutons with fresh spinach.

                Tonight, heated up the leftover chicken legs, sauce & spinach. Took the meat off the bone. Added tomato soup, since I had no canned tomato(!) and an herb packet of garlic, pepper, and dried thyme & oregano, sun dried tomato bits. Stirred in cooked macaroni. Added about 1/2 cup of milk, and shredded Parm. More fresh spinach on top to wilt. Creamy tomato chicken penne.

                Tomorrow is a clean out the freezer night, so looks like some pork & kimchi fried rice is on deck, with egg rolls & naan with the thawed pork vindaloo. Beginning my menu planning for the rest of the year....

                7 Replies
                1. re: Dirtywextraolives
                  Frizzle RE: Dirtywextraolives Dec 14, 2012 03:27 AM

                  I'm loving the sound of the chicken legs with the croutons and spinach. It sounds like a perfect meal.

                  1. re: Dirtywextraolives
                    scubadoo97 RE: Dirtywextraolives Dec 14, 2012 04:21 PM

                    I'm impressed wih the cook delay. I never seem to use those features. I like your approach to leftovers. Everything sounds excellent

                    1. re: scubadoo97
                      Dirtywextraolives RE: scubadoo97 Dec 15, 2012 06:55 AM

                      Well, thank you! I have found when I am not organized enough to get something going early in the crockpot, I can usually prep a dish and pop it in the oven, then basically just tell it when I want the meal ready. It works well for our busy schedule after school.

                      1. re: scubadoo97
                        gingershelley RE: scubadoo97 Dec 15, 2012 02:04 PM

                        +1; I have that delay feature on my stove, and never use it.... even when I would only buy a stove that had it!

                        Inspiration again, DWEO! I will use my delay-bake feature soon.

                        1. re: gingershelley
                          Dirtywextraolives RE: gingershelley Dec 17, 2012 08:49 AM


                        2. re: scubadoo97
                          gembellina RE: scubadoo97 Dec 18, 2012 06:55 AM

                          The oven in my London flat has a delay setting but I've never used it because I wasn't sure about letting something e.g. chicken sit out of the fridge all day before being cooked. How long a delay did you use?

                          1. re: gembellina
                            Dirtywextraolives RE: gembellina Dec 23, 2012 02:28 PM

                            Oh, I don't leave it in there all day either. I put the dish in about an hour before it was to start cooking. I think it's also useful for things like casseroles or baked pastas that have been in the refrigerator overnight.

                      2. f
                        Frizzle RE: roxlet Dec 14, 2012 03:26 AM

                        Tonight we had a salad of butter lettuce, roasted strawberries, shallot and fried haloumi with a dressing of lemon, olive oil, mustard and parmesan. It's one of my favourite salads, sometimes I add toasted flaked almonds for extra crunch.
                        Alongside and only because I have been craving them were some grilled polenta fries with plenty of black peppe, parmesan and rosemary mixed through served with a blob of mayo for dipping.
                        Relatively simple and perfect for a warm Friday night with a few glasses of Pinot Gris.
                        Tomorrow with another person around to help entertain the toddler so I can potter in the kitchen I'm planning to do a few different Korean dishes. A spicy kimchi soup is on the menu, as is a green onion pancake to use up some languishing onions. The rest is to be decided.

                        2 Replies
                        1. re: Frizzle
                          Dirtywextraolives RE: Frizzle Dec 14, 2012 08:13 AM

                          That sounds wonderful, I've not thought to roast strawberries & add them, love any kind of butter lettuce salad!

                          1. re: Dirtywextraolives
                            Frizzle RE: Dirtywextraolives Dec 14, 2012 03:53 PM

                            This is the original recipe I work from and tweak things as I go. It's always a popular salad when I have people over.

                        2. Berheenia RE: roxlet Dec 14, 2012 04:41 AM

                          Last night we had brined pork chops in a simple black fry pan grill with a deglaze of white wine. Simple and delish. Duck fat potatoes and green beans worked well. Not sure when the next WFD will occur at our house with holiday events- maybe Sunday? Pats at 8:30 may be a stretch.

                          1. h
                            Harters RE: roxlet Dec 14, 2012 05:47 AM

                            Preparations for celebrating the return of the light, with the winter feast, continue at Harters Hall. In fact, we've just returned from our main hunter/gatherer trip to the supermarket. All is well with the world. Ho, ho, ho

                            As for dinner? An entirely inauthentic ragu bolognese will adorn some pasta and will get some shavings of pecorino.

                            2 Replies
                            1. re: Harters
                              PHREDDY RE: Harters Dec 14, 2012 05:59 AM

                              Dinner last evening...simple Egg Fettucine Carbonara, Steamed asparagus and sliced tomato with a lemon vinegarete. Pinot to compliment.

                              1. re: Harters
                                gingershelley RE: Harters Dec 15, 2012 02:05 PM

                                Ho ho ho back at your festive household. Lot's of Ho ho haa'ing here too....

                              2. Bacardi1 RE: roxlet Dec 14, 2012 08:35 AM

                                After a long tiring day yesterday, I was simply wrung out, so hubby brought home a couple of yummy Chicken Parm subs from one of our favorite Italian takeout places.

                                1 Reply
                                1. re: Bacardi1
                                  LindaWhit RE: Bacardi1 Dec 14, 2012 08:44 AM

                                  I haven't made chicken parm in a long time. Will have to remedy that very soon. I hope you're doing better this morning!

                                2. Uncle Bob RE: roxlet Dec 14, 2012 02:17 PM

                                  George Dickel .......
                                  Catfish Courtbouillion (Coo-Bee-Yon).........
                                  Small side salad....
                                  French Bread...(Butter/Garlic/Dill)......
                                  A couple of Chocolate Covered Cherries.....

                                  1. juliejulez RE: roxlet Dec 14, 2012 02:57 PM

                                    Going out for Japanese tonight, so no cooking.... but tomorrow I'm making a jalapeno bacon cheese ball and some no bake peanut butter chocolate squares for an Ugly Sweater party. Does that count?

                                    3 Replies
                                    1. re: juliejulez
                                      ChristinaMason RE: juliejulez Dec 15, 2012 06:47 AM

                                      Ooh! That cheeseball sounds fun. Is the recipe online? I love jalapenos.

                                      1. re: ChristinaMason
                                        juliejulez RE: ChristinaMason Dec 15, 2012 08:50 AM

                                        Yes ma'am, here you go... it even looks festive. http://traceysculinaryadventures.blog...

                                        I was going to make Ina's savory palmiers with pesto and goat cheese and sun-dried tomatoes, then realized these are all BFs friends... they like to drink Coors and loved the pepperoni pizza quesadillas I made last time they were over, so I figured a cheese ball would go over better LOL

                                      2. re: juliejulez
                                        gingershelley RE: juliejulez Dec 15, 2012 02:07 PM

                                        Yes, yes it does, JJ... especially if your sweater is truly ugly!

                                        Picture of said sweater?

                                      3. steve h. RE: roxlet Dec 14, 2012 03:31 PM

                                        Crispy braised chicken thighs for tonight.
                                        This is a Thomas Keller recipe from his "ad hoc at home" cookbook. Leftover spinach and orzo will be on the side. There will be a California red to wash it all down.

                                        4 Replies
                                        1. re: steve h.
                                          steve h. RE: steve h. Dec 14, 2012 05:32 PM

                                          Here's a photo of the leftovers. We cherry-picked the good stuff.

                                          1. re: steve h.
                                            scubadoo97 RE: steve h. Dec 14, 2012 05:47 PM

                                            That looks darn tasty Steve

                                            1. re: scubadoo97
                                              steve h. RE: scubadoo97 Dec 14, 2012 06:26 PM

                                              Thanks. Lots of flavor in the fennel.

                                          2. re: steve h.
                                            Dirtywextraolives RE: steve h. Dec 14, 2012 07:16 PM

                                            Knew that sounded familiar. That is on the short list for this month.

                                          3. scubadoo97 RE: roxlet Dec 14, 2012 06:57 PM

                                            This evening we had left over chicken ballotine and roasted potatoes. Used a few red potatoes which were simmered until near tender then tossed and roughed up with duck fat. The nappy exterior really gives it great crispness when roasting. They were fantastic

                                            2 Replies
                                            1. re: scubadoo97
                                              LindaWhit RE: scubadoo97 Dec 15, 2012 06:53 AM

                                              "roughed up with duck fat" - :-D

                                              1. re: LindaWhit
                                                Dirtywextraolives RE: LindaWhit Dec 15, 2012 06:58 AM

                                                I know, lol! And I'm so green with envy about everyone's duck fat fries..... I *must* go out and get some fresh duck, ASAP....!

                                            2. h
                                              Harters RE: roxlet Dec 15, 2012 02:16 AM

                                              So, we're kicking off tonight's dinner with some of the country pate I've made and frozen away in slices. Herself has made some "confit onions" (no, me neither) that she says will go well alongside. Some bread and chutney as well, no doubt.

                                              For a main, stuffed breast of lamb. Recipe comes from Hugh Fearnley-Whittingstall's latest cookery programme "Three Good Things". Yep, the dishes are pretty much restricted to three main ingredients. In this case, the lamb, dates and preserved lemons. The last two are chopped and spread on the lamb, along with thyme, bay and oregano (recipe says marjoram but mine has now gone to bed for the winter). It's then rolled and roasted. Alongside some roast spuds and steamed cavolo nero.

                                              There wasnt going to be a dessert but a freezer sort-out found a pack of apple puree from October last year. We'll wrap pancakes around it and reheat in the oven - a sort of sweet cannelloni thingy, if you will. With the remnants of a tub or Green & Black Organic Vanilla ice cream.

                                              10 Replies
                                              1. re: Harters
                                                scubadoo97 RE: Harters Dec 15, 2012 04:15 AM

                                                Eating well Harters. Wonderful menu

                                                1. re: Harters
                                                  LindaWhit RE: Harters Dec 15, 2012 06:54 AM

                                                  The lamb sounds wonderful! And I love the Green & Black organic chocolate; the ice cream, I'm sure, is just as good!

                                                  1. re: Harters
                                                    ChristinaMason RE: Harters Dec 15, 2012 06:57 AM

                                                    Oh my, everything sounds great. The lamb, especially, appeals. And I love country-style pate, a food my husband just can't get enthusiastic about. His loss!

                                                    1. re: ChristinaMason
                                                      Harters RE: ChristinaMason Dec 15, 2012 07:06 AM

                                                      Recipe here, Christina:-


                                                      1. re: Harters
                                                        ChristinaMason RE: Harters Dec 15, 2012 07:13 AM

                                                        Thanks, H!

                                                    2. re: Harters
                                                      Frizzle RE: Harters Dec 15, 2012 12:22 PM

                                                      The lamb sounds delicious - and now I know there's more Hugh tv to look forward to. I love watching him, he's brilliant.

                                                      1. re: Frizzle
                                                        Harters RE: Frizzle Dec 15, 2012 02:23 PM

                                                        Lamb was good. TV programme hasnt been so good. It's been on every night over a few weeks and has become really repetitive and, frankly, irritating.

                                                        The format is that there's Hugh, one of his chefs and a "visiting chef" each episode. Each time, there's a main ingredient - say lamb, or apples. And each "contestant" gets to pick two other ingredients. Their efforts are then judged by a visiting judge.

                                                        I know the idea is that great food comes when good ingredients are treated simply but it gets a bit tiresome night after night. By the by, I could say very the same thing about Jamie Oliver's "15 Minute Meals" - I do not need him to tell me, almost every episode, that you can put garlic in the crusher without peeling it.

                                                        1. re: Harters
                                                          Frizzle RE: Harters Dec 16, 2012 03:48 AM

                                                          That does sound like it would get repetitive every night. I do love his other series where he's always got some strange experiment going on - gorse wine comes to mind.

                                                      2. re: Harters
                                                        gingershelley RE: Harters Dec 15, 2012 03:36 PM

                                                        So delicious sounding! I like the idea of HughFW's take on a rolled lamb breast as a moroccan flavored dish. Kind of inovative, actually.

                                                        So funny too that Green & Black is putting out ice cream in your nation. Mostly here, we just get chocolate bars...

                                                        1. re: gingershelley
                                                          Harters RE: gingershelley Dec 16, 2012 02:24 AM

                                                          G & B bring the two together with a chocolate ice cream. No idea what it tastes like as, much as I love good chocolate, I can't abide choccie ice cream.

                                                      3. Bacardi1 RE: roxlet Dec 15, 2012 05:31 AM

                                                        Poor husband had to work late last night (like 11:30 p.m. late), so I was on my own for dinner.

                                                        Thus, since he's not a fan of them, I picked up a package of chicken livers & cooked them up in my grandma's style - sauteed in an obscene amount of butter, along with fresh lemon juice, caraway seeds, freshly-ground sea salt, & freshly ground black pepper. Served myself a nice green salad on the side.

                                                        6 Replies
                                                        1. re: Bacardi1
                                                          Frizzle RE: Bacardi1 Dec 15, 2012 12:20 PM

                                                          The chicken livers sounds fabulous. I've never had them with caraway seeds before. I'm going to have to try this next time my husband works late - he's also not a chicken liver fan.

                                                          1. re: Frizzle
                                                            Bacardi1 RE: Frizzle Dec 15, 2012 01:41 PM

                                                            The caraway seeds definitely add a little something to them. It's a Czech thing - grandma added caraway seeds to a LOT of things - lol!!

                                                            You don't need a lot (don't want them to be annoyingly overpowering) - just a light sprinkle into the pan while the livers are finishing up; maybe 1/2 a teaspoon to a teaspoon depending on how much you like caraway. That's when I add the lemon juice (from 1 whole lemon for 1# of livers) as well - during the last 5 minutes or so of cooking.

                                                            1. re: Bacardi1
                                                              Frizzle RE: Bacardi1 Dec 16, 2012 03:50 AM

                                                              Thanks for the directions, I really want to try this.

                                                              1. re: Frizzle
                                                                gembellina RE: Frizzle Dec 18, 2012 06:57 AM

                                                                Me too, sounds great.

                                                          2. re: Bacardi1
                                                            steve h. RE: Bacardi1 Dec 15, 2012 01:45 PM

                                                            That sounds really good.

                                                            1. re: Bacardi1
                                                              gingershelley RE: Bacardi1 Dec 15, 2012 03:41 PM

                                                              That is so interesting Bacardi1; Never imagined chix livers with a caraway seed nestled up to it; SO curious about that taste...

                                                              Just today, I saw a new prep on a cute (cute! - awesome!) FNW show with a 'Paris kitchen'.... she made a dish of lightly sauteed chicken livers on salad with wilted sauteed red onions w/red wine vinegar, and quartered figs. That sounds good, as does yours

                                                            2. ChristinaMason RE: roxlet Dec 15, 2012 07:02 AM

                                                              We threw a cocktail party last night and served a combination of homemade and catered food.

                                                              I made:

                                                              -baked French onion dip w/ baguette slices
                                                              -spanakopita (from frozen)
                                                              -Smitten Kitchen's artichoke-olive dip w/ pita chips
                                                              -deviled eggs (classic and harissa-pickled lemon topped w/ smoked paprika)
                                                              -homemade port wine cheese ball with croccantini and Snyder's pumpernickel twists
                                                              -retro curry dip w/ crudite
                                                              -Gramercy Tavern gingerbread
                                                              -cherry swirl cheesecake

                                                              -Pitcher of Port Authority cocktail (apple jack, lemon juice, maple syrup, bitters, port)
                                                              -Punch bowl of Chow's champagne holiday punch (doubled the recipe except for the lemon, and added extra champagne. This was delicious and a great way to use up some neglected liqueurs in our bar)
                                                              -Fig-infused gin with homemade ginger soda and lemon wedges
                                                              -Bourbon, rye, vodka, and cocktail trimmings
                                                              -Home brew IPA
                                                              -Soft drinks/mixers - Coke, Ginger Ale, rasp-cran cocktail, tonic water

                                                              We had catered:
                                                              -mini beef empanadas
                                                              -Moroccan chicken pastries
                                                              -seasonal vegetable tart
                                                              -grilled tenderloin platter w/ assorted breads and a homemade creamy horseradish sauce
                                                              -mini beef wellington
                                                              -potatoes au gratin

                                                              I'm stuffed just thinking about it!

                                                              30 Replies
                                                              1. re: ChristinaMason
                                                                scubadoo97 RE: ChristinaMason Dec 15, 2012 07:13 AM

                                                                Damn, what an amazing spread. Lucky to be a guest I guess. Just wow!

                                                                1. re: scubadoo97
                                                                  ChristinaMason RE: scubadoo97 Dec 15, 2012 04:38 PM

                                                                  Thanks! I hope I haven't set a precedent I'll never be able to live up to again ;)

                                                                2. re: ChristinaMason
                                                                  LindaWhit RE: ChristinaMason Dec 15, 2012 03:04 PM

                                                                  AMAZING, Christina! I'm sure your guests were very happy - both with drink and food!

                                                                  1. re: LindaWhit
                                                                    ChristinaMason RE: LindaWhit Dec 15, 2012 04:38 PM

                                                                    danke! next time i'll have some lite beer on hand though, lesson learned. they were some stiff drinks!

                                                                  2. re: ChristinaMason
                                                                    gingershelley RE: ChristinaMason Dec 15, 2012 03:45 PM

                                                                    Sounds like SUCH fun... and your cocktails are amazing, as is of course the food; love that you had a 'pitcher' of something, and a punchbowl going. The punchbowl is the new 'old':)

                                                                    Glad a CH'er knows when to bring in catering help. Sometimes, I think we all do too much, and being relaxed and a great host is better than cooking it all yourself.

                                                                    1. re: gingershelley
                                                                      ChristinaMason RE: gingershelley Dec 15, 2012 04:36 PM

                                                                      Thanks! It was a good time, and I think everyone was nicely soused by the end. At least there was plenty of food to help slow alcohol absorption :)

                                                                      The catering came by a bit of a stroke of luck, actually. We won a certificate for $400 at a company holiday party last Christmas and had to spend it before the year was up. What better way to use it up than by pulling all our favorite people together for a smorgasbord? I was surprised how far that much money *doesn't* go, when it comes to catering, actually. Huge markup! And it was good, but not better than I could have made myself with an industrial fridge and sous chef at my disposal ;)

                                                                      1. re: ChristinaMason
                                                                        gingershelley RE: ChristinaMason Dec 15, 2012 11:15 PM

                                                                        Aaah, CM, that is the rub. As a former owner of a catering Company, and a salesperson/event planner for a couple of other high end one's; that is the trouble.....

                                                                        You don't have an industrial fridge or a sous chef, you DO want to take the night off - but, you don't want to pay. I get that we all pay the price to go to a resto and will pay the money per person for the meal or (more catering-like - small plates). But if you multiply the price, and add in the issue of 'you have to reheat this' or, 'you need staff to do the work for you" (aka - bring the resto to your house) NO ONE wants to pay the price.

                                                                        Consider your efforts to cook awesome food, planning, ingredients involved, then you make it and worry over it, warm it or finish it, then serve it - what is the price in time and $$?

                                                                        I am SURE that caterers are worth their price. Said with love, and a lot of knowledge of the trade!

                                                                    2. re: ChristinaMason
                                                                      steve h. RE: ChristinaMason Dec 15, 2012 04:24 PM


                                                                      1. re: steve h.
                                                                        ChristinaMason RE: steve h. Dec 15, 2012 04:38 PM

                                                                        I can picture you positioning yourself strategically near the tenderloin ;)

                                                                        1. re: ChristinaMason
                                                                          steve h. RE: ChristinaMason Dec 15, 2012 04:50 PM

                                                                          Yep. And I'd pour the drinks and even help with the dishes.

                                                                          1. re: steve h.
                                                                            ChristinaMason RE: steve h. Dec 15, 2012 05:09 PM

                                                                            Well, there are still dishes and tenderloin...

                                                                      2. re: ChristinaMason
                                                                        nomadchowwoman RE: ChristinaMason Dec 15, 2012 05:33 PM

                                                                        Wow, wow, wow--lucky guests.

                                                                        1. re: ChristinaMason
                                                                          Frizzle RE: ChristinaMason Dec 16, 2012 03:52 AM

                                                                          What a spread, it all sounds fabulous.

                                                                          1. re: ChristinaMason
                                                                            PHREDDY RE: ChristinaMason Dec 16, 2012 08:44 AM

                                                                            CM...WOW! but tell me about the Moraccan Chicken Pastries

                                                                            1. re: PHREDDY
                                                                              ChristinaMason RE: PHREDDY Dec 16, 2012 09:07 AM

                                                                              They were like little pastry triangles filled with turmeric chicken. Tasty. Served with a cucumber-bell pepper raita. They are my favorite leftover for breakfast.

                                                                            2. re: ChristinaMason
                                                                              GretchenS RE: ChristinaMason Dec 17, 2012 12:07 PM

                                                                              What a fantastic spread, lovely variety, drinks sound AMAZING! I bet you all had so much fun eating and drinking!

                                                                              1. re: GretchenS
                                                                                ChristinaMason RE: GretchenS Dec 17, 2012 02:38 PM

                                                                                why, thank you! it is fun to share the details here because everyone appreciates good food and drink :)

                                                                              2. re: ChristinaMason
                                                                                JungMann RE: ChristinaMason Dec 17, 2012 12:28 PM

                                                                                What a festive menu! Can I have your recipe for harissa-pickled lemon deviled eggs?

                                                                                We just hosted our own Christmas cocktail party this weekend as well. 40 people in a small Manhattan apartment always makes for an energetic evening, particularly when fueled with the following menu:
                                                                                Dill and lemon pickled green beans
                                                                                Ginger spice pickled carrots
                                                                                Beet pickled deviled eggs with caraway
                                                                                Hummus (both plain and warm with spiced beef)
                                                                                Maple-miso-glazed bacon biscuits with spicy "Sriracheese"
                                                                                Crab rangoon
                                                                                Sage sausage rolls
                                                                                Scallion pancakes stuffed with shredded vindaloo duck

                                                                                Lovely Canadian guests introduced me to the wonders of homemade butter tarts and red velvet cookies. We will be eating leftover sweets through Three Kings, I think!

                                                                                1. re: JungMann
                                                                                  mariacarmen RE: JungMann Dec 17, 2012 01:10 PM

                                                                                  ohhhhhhh scallion pancakes with vindaloo duck!!!

                                                                                  1. re: JungMann
                                                                                    GretchenS RE: JungMann Dec 17, 2012 01:19 PM

                                                                                    Another fabulous menu! And I agree with mc on the scallion pancakes with vindaloo duck: be still my heart!

                                                                                    1. re: JungMann
                                                                                      ChristinaMason RE: JungMann Dec 17, 2012 02:14 PM

                                                                                      No real recipe, but here's what I did:

                                                                                      Removed the yolks from 9 eggs, and blended them in the food processor with 2 good dollops of mayo, a heaping tsp. of dill pickle relish, a 1/2 tsp. grainy mustard, a squeeze of fresh lemon juice, a pinch of aleppo pepper, a scattering of chopped parsley, salt and pepper to taste. I stuffed half the eggs, and then to the remaining half of filling I added 1 heaping tsp. of Moroccan harissa (which itself was heavy on pickled lemon) and about 1/4 of a pickled lemon, minced (rind and pulp). I blended and tasted to check for heat and acidity balance (ended up adding a little more harissa). Then stuffed the remaining eggs and topped with smoked paprika.

                                                                                      Great menu, JM!

                                                                                      1. re: ChristinaMason
                                                                                        JungMann RE: ChristinaMason Dec 17, 2012 02:24 PM

                                                                                        This sounds really, really good. I may have to try this as a base for an egg salad sandwich this week.

                                                                                        1. re: JungMann
                                                                                          ChristinaMason RE: JungMann Dec 17, 2012 03:08 PM

                                                                                          Thanks. So simple. I am obsessed with condiments (an addiction my DH kindly humors and supplements when he returns from trips abroad). I can rarely resist making a "twist" on a classic recipe when the fancy strikes. BTW, the harissa eggs went first at the party.

                                                                                        2. re: ChristinaMason
                                                                                          linguafood RE: ChristinaMason Dec 17, 2012 02:46 PM

                                                                                          yumyumyumyumyum is all i can say.

                                                                                          1. re: ChristinaMason
                                                                                            mariacarmen RE: ChristinaMason Dec 17, 2012 04:21 PM

                                                                                            these do really sound amazing.

                                                                                          2. re: JungMann
                                                                                            Dirtywextraolives RE: JungMann Dec 17, 2012 05:51 PM

                                                                                            Sounds wonderful! What was the cheese in the biscuits?

                                                                                            1. re: Dirtywextraolives
                                                                                              JungMann RE: Dirtywextraolives Dec 18, 2012 06:50 AM

                                                                                              "Sriracheese" is a nickname for my Asian-inspired pimento cheese. Instead of grated onions, I use sliced scallions and add a very healthy dose of Sriracha for some heat and tang. It's got the familiarity of pimento cheese with a little something extra and a nice green and red color for the holidays.

                                                                                            2. re: JungMann
                                                                                              gingershelley RE: JungMann Dec 17, 2012 07:36 PM

                                                                                              JM - nice creative app'ys!

                                                                                              Like your very 'in-style' pickled goodies, the bacon maple biscuits and duck stuffed scallion pancakes especially.

                                                                                              Nice menu:)

                                                                                            3. re: ChristinaMason
                                                                                              mariacarmen RE: ChristinaMason Dec 17, 2012 01:14 PM

                                                                                              wow.... what a hostess! love the harissa pickled lemon eggs.... everything, really....

                                                                                              1. re: mariacarmen
                                                                                                ChristinaMason RE: mariacarmen Dec 17, 2012 02:23 PM

                                                                                                thanks! it was nice to be able to treat our friends :)

                                                                                            4. l
                                                                                              LJS RE: roxlet Dec 15, 2012 11:50 AM

                                                                                              Tonight is dinner out, so doesn't count, tomorrow, OH BOY!

                                                                                              We found (of all things) a small roast of boar right here in Lunenburg, NS!!! so it is wild boar and pappardelle noodles for us...recipe is in La Cucina, my go-to guide for all things Italian. Green salad with pears will do as a side.

                                                                                              Then, switiching gears entirely, we are making (half) the Pumpkin and Marshmallow Cheesecake from Bon Appetit "Dessert" cookbook. This is a test-drive of a new finish to the Christmas Dinner dessert-my gang are just not into mincemeat pie and plum pudding, so-o-o should work out okay as a festive alternative.

                                                                                              3 Replies
                                                                                              1. re: LJS
                                                                                                ChristinaMason RE: LJS Dec 15, 2012 04:40 PM

                                                                                                <wild boar and pappardelle>

                                                                                                my heart be still. that sounds incredible.

                                                                                                1. re: LJS
                                                                                                  nomadchowwoman RE: LJS Dec 15, 2012 05:35 PM

                                                                                                  I recently had a pappardelle with wild boar ragu at Osteria in Philly--it was fantastic. I'm totally impressed that you made it yourself.

                                                                                                  1. re: nomadchowwoman
                                                                                                    LJS RE: nomadchowwoman Dec 16, 2012 11:29 AM

                                                                                                    Wild boar cosily swimming in marinade today (wine, onion, garlic, olive oil, lemon instead of vinegar which is the 'autentica' way to go, but overpowering)...running one day late so tomorrow is the actual cooking day-no matter, boar is forgiving and the pappardelle is 'resting'.

                                                                                                2. jmcarthur8 RE: roxlet Dec 15, 2012 03:35 PM

                                                                                                  I made a curried Blue Hubbard squash and sweet potato soup (using up leftovers of both), and DH made a broccoli and chickpea pilaf with brown Basmati rice and broccoli from our garden.
                                                                                                  I took a chance and used hot Madras curry, along with cumin and garam masala, and it was a bit too hot for me..DH can take spicy heat better than I can, and he loved it. Next time I will use a milder curry.
                                                                                                  The best thing about dinner was that broccoli. This is the first year we've grown our own, and our first harvest was just yesterday, then more today. Holy cow, was that good! I'd heard that fresh picked broccoli tastes different than what you get at the store, and that is a fact. I've never tasted broccoli this good from the farmers market, either. I am delighted, and we have a couple weeks more of broccoli harvesting still.
                                                                                                  Dessert will be mincemeat pecan cookies that I made this afternoon.

                                                                                                  1. LindaWhit RE: roxlet Dec 15, 2012 03:44 PM

                                                                                                    My heart has been heavy throughout the day today for the loss of children and teachers in Newtown, CT. My prayers and most heartfelt sympathy goes out to the families of all who are involved - those who have been lost and the first responders who have dealt with an incalculable tragedy.

                                                                                                    But today was errand day for me. A modest year-end bonus put the "definitely buy" checkmark on the To Do List for am armless loveseat sleeper for the 2nd BR. My nephew will now have a place to sleep (vs. a blow-up air mattress) when he and his parents come to visit in early January (as well as for Mom on Christmas night). Throw pillows using a gift card @ Pier 1 Imports, some nice sheets and a warm blanket (my brother and his family live in L.A., so anything under 60° will be "I'm freezing - can you turn the heat up?" - and they'll want it turned up to 80°!) as well as a set of new pillows, and a few small gifties for a dear friend. Some online shopping at home, and I'm getting through my relatively small gift-buying list.

                                                                                                    Dinner tonight will be caramelized onion pasta tossed with sauteed chicken and roasted asparagus, with a "sauce" of chicken stock and heavy cream with some sprinkled grated cheese added for good measure. Some crescent rolls alongside as well as a small salad.

                                                                                                    10 Replies
                                                                                                    1. re: LindaWhit
                                                                                                      steve h. RE: LindaWhit Dec 15, 2012 04:24 PM

                                                                                                      I still can't come to grips with the tragedy in Newtown.

                                                                                                      Your dinner sounds great - extreme comfort food. I hope there is some wine in your future. We're doing spaghetti carbonara tonight (I scored some farm eggs). Forbidden Planet (don't laugh, it's a classic. "Monsters from the id!") will be on the plasma.

                                                                                                      Tomorrow is a huge football day.

                                                                                                      1. re: steve h.
                                                                                                        LindaWhit RE: steve h. Dec 15, 2012 07:01 PM

                                                                                                        The wine was a given with dinner, steve. :-)

                                                                                                      2. re: LindaWhit
                                                                                                        ChristinaMason RE: LindaWhit Dec 15, 2012 04:40 PM

                                                                                                        Pasta sounds delish!

                                                                                                        1. re: LindaWhit
                                                                                                          Lillipop RE: LindaWhit Dec 16, 2012 02:15 AM

                                                                                                          That was kind of you to address the tragedy in Ct.Thank you.I have not been able to process it or get a grip on it. However you did manage to make me giggle like a maniac when you wrote about your brother from California freezing @ 60 degrees.I am a California native and I love our sun so I feel his pain and yours too:) I made pork adobo for dinner and added big chunks of red bell pepper and yellow onion towards the end of the cooking time so they stay crisp.Pearl rice....steamed brussel sprouts and a romaine...cherry tomato...scallion...and cucumber salad with a blue cheese vinaigrette. A couple of small glasses of moscato after dinner with some sliced ice cold juicy oranges off one of my orange trees.Heaven.

                                                                                                          1. re: Lillipop
                                                                                                            LindaWhit RE: Lillipop Dec 16, 2012 06:13 AM

                                                                                                            How lovely to have your own orange tree, Lillipop! That is probably what I'm most envious of you Californians - your ever-ready, always-growing fresh produce and fruit.

                                                                                                            1. re: Lillipop
                                                                                                              ChristinaMason RE: Lillipop Dec 16, 2012 08:08 AM

                                                                                                              Lillipop, I just finally purchased a bottle of sugarcane vinegar yesterday. Do you have a favorite recipe for pork adobo? I have tried a few different adobos and, so far, have best liked the one published in the NYT, which calls for coconut milk. But I feel like the added fat makes it "easy" to like and would like to try another version.

                                                                                                              1. re: ChristinaMason
                                                                                                                Lillipop RE: ChristinaMason Dec 16, 2012 05:26 PM

                                                                                                                Christina.. If I make chicken I use thighs only and turn them with a large spoon so I do not pierce the skin....I want all of the meat pieces to be uniform in size. I was taught to use at the least 20 large fresh peeled garlic cloves....I use Tamari but was taught with Kikkoman....plain white vinegar.....Prepare the meat so it is uniform in size...place it in the bottom of a large pot so that it is not piled up on top of each other...season with salt/pepper. Add equal parts of soy sauce and vinegar to cover the meat...add garlic...bring to a boil...reduce to a simmer.I simmer with the lid of the pan slightly ajar.You do have to "tend" to the dish as it simmers and add more vinegar and soy as it evaporates.There are so many variations.I sometimes add pickling spice and bay leaf.Add water if the sauce is too strong because of the vinegar.I have made it with every possible cut of pork.....round steaks.....cut up whole chicken.....but I prefer thighs and pork is the winner in my family. I do add chunks of crisp red pepper and yellow onion towards the end of cooking. You may have to skim off some fat depending on what meat you use.BTW my late beloved FIL who was Filipino and came here when he was 18 y/o taught me this recipe when I was a very young woman..He also used to ruthlessly scold me IF I accidently allowed a grain of rice to go down the drain while I rinsed it:)( prior to rice cookers) Again so many variations.....you can brown the meat first...use any seasoning you like..it is a very simple recipe just one of many that my late FIL taught me.

                                                                                                                1. re: Lillipop
                                                                                                                  ChristinaMason RE: Lillipop Dec 17, 2012 05:28 AM

                                                                                                                  Thank you!

                                                                                                            2. re: LindaWhit
                                                                                                              juliejulez RE: LindaWhit Dec 16, 2012 09:39 AM

                                                                                                              Linda your brother sounds like my mom and stepdad, both of whom have never lived outside of California. They were here for Thanksgiving, and it was unseasonably warm. Yet, they still needed not one, but two feather duvets on their bed, and my mom had to borrow my warm flannel pajamas :)

                                                                                                              Your shopping trip sounds like so much fun too!

                                                                                                              1. re: juliejulez
                                                                                                                LindaWhit RE: juliejulez Dec 16, 2012 11:25 AM

                                                                                                                The thing is? My brother grew up in NJ, as I did, lived in NYC and Chicago, with their wind tunnels. But once he got used to the always-warm southern CA, he chose to stay there. :-)

                                                                                                                I've just straightened up the 2nd BR closet and floor readying it for the loveseat delivery, and found all the extra linens and blankets and pillows, so once the sheets are washed, they're all ready for their visit.

                                                                                                            3. weezieduzzit RE: roxlet Dec 15, 2012 03:58 PM

                                                                                                              An easy dinner of Zuni chicken, a green salad and roasted cauliflower is in our future tonight. We don't start the Christmas season until both of our birthdays are over which gives us 15 days to do the mad scramble every year.

                                                                                                              No one that we give gifts to is really a "stuff" person so that leaves a lot of cooking and baking for gifts! I'm so thankful for the generosity of Chowhounds, the "food as gifts" threads have so many wonderful ideas in them- absolute life savers. :)

                                                                                                              Tonight I'll be making gingerbread men (recipe from Disneyland,) and the cookie part of the little buttercream filled sandwich cookies I make almost every year. I think I have a couple of discs of wrapped sugar cookie dough left, too, so that means more snowflakes. They get baked this weekend so we can set up the 6' folding table, cover it in parchment and decorate them while having cocktails next weekend.

                                                                                                              I'm really excited about my new gingerbread man cookie cutter, he's from the 30s or 40s and is incredibly cute!

                                                                                                              14 Replies
                                                                                                              1. re: weezieduzzit
                                                                                                                steve h. RE: weezieduzzit Dec 15, 2012 04:16 PM

                                                                                                                Love that Zuni chicken. Excellent choice.

                                                                                                                1. re: weezieduzzit
                                                                                                                  ChristinaMason RE: weezieduzzit Dec 15, 2012 04:43 PM

                                                                                                                  <I'm really excited about my new gingerbread man cookie cutter, he's from the 30s or 40s and is incredibly cute!>

                                                                                                                  Aw, fun! Is he an eBay find? I want to see.

                                                                                                                  1. re: ChristinaMason
                                                                                                                    weezieduzzit RE: ChristinaMason Dec 15, 2012 08:07 PM

                                                                                                                    I'm on the other end of the ebay equation, I'm a vintage dealer. I'm always out and about looking for vintage things and when I come across something wonderful that I want to keep, I do! I have oodles of vintage kitchen gadgets and pans and bowls and dishes and cookbooks and.... you get the idea. Our house pretty much looks like time stopped in 1960 (the kitchen was remodeled in 1955 and is my favorite room in the house.)

                                                                                                                    1. re: weezieduzzit
                                                                                                                      gingershelley RE: weezieduzzit Dec 15, 2012 11:17 PM

                                                                                                                      "like" to the gingerbread man... Oh, and you know who he ran away with...

                                                                                                                      1. re: weezieduzzit
                                                                                                                        roxlet RE: weezieduzzit Dec 16, 2012 05:28 AM

                                                                                                                        I love the insouciance of his rakish hat! I don't really use cookie cutters much, but if I did, I'd be begging!

                                                                                                                        1. re: weezieduzzit
                                                                                                                          LindaWhit RE: weezieduzzit Dec 16, 2012 06:15 AM

                                                                                                                          LOVE HIM! And like you, I'm always out and about looking for vintage things as well - but to keep, not to sell! :-)

                                                                                                                          1. re: weezieduzzit
                                                                                                                            ChristinaMason RE: weezieduzzit Dec 16, 2012 08:24 AM

                                                                                                                            He is awesome! I love the sound of your home. It's right up my alley as all our furniture, except one Deco wardrobe, dates to the 60s. I especially love our dry bar---it was so practical during our party this weekend.

                                                                                                                            I am, however, quite happy to have modern appliances in our kitchen :>)

                                                                                                                            1. re: weezieduzzit
                                                                                                                              juliejulez RE: weezieduzzit Dec 16, 2012 09:45 AM

                                                                                                                              Oh wow I love him! My mom still has my grandmother's copper cutters, i'm guessing from the 50s, I can't wait to get my hands on them :)

                                                                                                                              I think we are kindred spirits, I collect vintage kitchen ware, and had it out on display when I lived in Chicago in old vintage apartments. Friends would come over and say "this kitchen looks like my grandmas" and I would say "YES! That's the point!" I even had the cafe style curtains with the hand embroidered flowers on them. I live in a 4 year old tract home now (BF bought it before I came around) so the vintage stuff doesn't quite "fit" as well, but I get it out to use for special occasions and use things like bowls throughout the house for stuff like candy. My mid-century furniture looks odd in this house too :( My biggest collection is dishes that they used to give away in the supermarkets in the 60s. I have an almost complete set of the Marcrest Swiss Alpine pattern. But, my favorite pattern is this Nest Stone diamond and star pattern. If you run across any let me know, it seems to be pretty hard to find, and I'd love at least 8 dinner plates. http://www.ebay.com/itm/Vintage-MID-C...

                                                                                                                              1. re: juliejulez
                                                                                                                                gingershelley RE: juliejulez Dec 17, 2012 09:09 AM

                                                                                                                                JJ - SO fun! I used to collect mid-century furniture.... at one point in my life when I was poor, I sold my good furniture to a collector, and now just have some dishes, lamps and my prize; a starburst ceiling chandelier (which is not installed in my current house, but waiting in the garage for the 'right' place). Love using my Starburst dishes tho.

                                                                                                                                Love your Marcrest pattern!

                                                                                                                                1. re: gingershelley
                                                                                                                                  twodales RE: gingershelley Dec 17, 2012 02:32 PM

                                                                                                                                  I have a "sputnik" chandelier with special spun glass starburst bulbs. From the 50s

                                                                                                                                  1. re: twodales
                                                                                                                                    gingershelley RE: twodales Dec 17, 2012 07:39 PM

                                                                                                                                    That must be like mine; mine takes those same bulbs:)

                                                                                                                                2. re: juliejulez
                                                                                                                                  meatn3 RE: juliejulez Dec 17, 2012 10:52 AM

                                                                                                                                  I have found a few pieces of the Marcrest set. It is such a happy pattern!

                                                                                                                            2. re: weezieduzzit
                                                                                                                              scubadoo97 RE: weezieduzzit Dec 15, 2012 08:01 PM

                                                                                                                              A Zuni chicken is excellent and relatively easy. I love the salad that goes with it as much as the chicken and when they are mingling together it's supurb

                                                                                                                              1. re: scubadoo97
                                                                                                                                weezieduzzit RE: scubadoo97 Dec 15, 2012 08:22 PM

                                                                                                                                I've heard the salad is very good but I don't eat bread so it's a green salad for me. :)

                                                                                                                            3. Bacardi1 RE: roxlet Dec 15, 2012 05:47 PM

                                                                                                                              Well, poor hubby had to go in to work today, so at first I thought I'd be on my own again for dinner. But alas, he surprised me. On his way home, he stopped by our wonderful Wegmans supermarket (well, I say "our", even though it's about 45 minutes away. . .) & they were having a lobster sale!! All lobsters over 1-1/2 pounds for $9.99/lb. Woo hoo!! So he ended up buying a 1-3/4 pounder & a little over a 1-1/2 pounder.

                                                                                                                              As soon as he phoned I had my biggest stock pot full of water on the boil, butter melting, & a nice bottle of Prosecco in the fridge.

                                                                                                                              These were FABULOUS lobsters - absolutely bursting with super-sweet meat. And so full of meat that neither one of us could finish them off. Husband left the whole tail, part of the body, & a claw; I left the body & the whole tail.

                                                                                                                              So. . . . guess they'll be some absolutely FABULOUS "Lobster Rolls" for dinner tomorrow or Monday night, as well as some body lobster meat to add to the Blue Claw Crabmeat I picked & froze from our steamed crab feast a couple of weeks ago.

                                                                                                                              And then of course I can't imagine simply throwing out those lovely shells & bodies. See some lobster stock going into the freezer as well. . . .

                                                                                                                              8 Replies
                                                                                                                              1. re: Bacardi1
                                                                                                                                steve h. RE: Bacardi1 Dec 15, 2012 05:49 PM


                                                                                                                                1. re: steve h.
                                                                                                                                  Bacardi1 RE: steve h. Dec 15, 2012 06:02 PM

                                                                                                                                  Even more outstanding now that I corrected the weights - lol!! They weren't 1-1/2+ pounders - they were TWO and 1/3 & TWO and 1/4 pounders!!

                                                                                                                                  No wonder neither one of us could finish them - lol!!

                                                                                                                                  1. re: Bacardi1
                                                                                                                                    steve h. RE: Bacardi1 Dec 15, 2012 06:15 PM

                                                                                                                                    Those are good sizes. You should have plenty for lobster rolls. Save the shells (clean and freeze) for bisque. Jasper White has some good recipes.

                                                                                                                                    Christmas rapidly approaches and I'm champing at the bit for an excess of seafood.

                                                                                                                                    1. re: steve h.
                                                                                                                                      Bacardi1 RE: steve h. Dec 15, 2012 06:44 PM

                                                                                                                                      You bet. I already have 2 quarts of really wonderful crab stock I made from the shells of our steamed Blue Claw Crab feast a couple of weeks ago. So a quart or two of lobster stock will fit in nicely. (Love making seafood soups!)

                                                                                                                                      Will probably just make the stock tomorrow or Monday rather than freezing the shells. There will be enough shells to make a small amount of decent stock. It seems like once I freeze the shells, they go "out of sight; out of mind", & the stock never gets made.

                                                                                                                                    2. re: Bacardi1
                                                                                                                                      gingershelley RE: Bacardi1 Dec 15, 2012 11:20 PM

                                                                                                                                      Oh, just - YUM! From the West coast, I will say, those 'lobstaa's' sound so soul satisfying... hope we get a plethora of dungeness crab soon so I can mimic you delish dinner!

                                                                                                                                      The fresh crab are slow in coming this winter...

                                                                                                                                      1. re: gingershelley
                                                                                                                                        Lillipop RE: gingershelley Dec 16, 2012 02:32 AM

                                                                                                                                        But oh so worth the wait. I bought a 2 lb.Dungeness@Savemart for $4.99 a pound last weekend and made roasted garlic/chile crab.Divine.I was elated.

                                                                                                                                  2. re: Bacardi1
                                                                                                                                    ChristinaMason RE: Bacardi1 Dec 16, 2012 08:25 AM

                                                                                                                                    Boy, that sounds fantastic! Lucky.

                                                                                                                                    1. re: Bacardi1
                                                                                                                                      LJS RE: Bacardi1 Dec 16, 2012 11:38 AM

                                                                                                                                      We live out here on the East Coast in lobster-fishing country, right near a fishing village. This year there is is a GREAT catch and the lobsters are both plentiful and generous in size. I applaud you buying them and urge all CHounds to check out fresh lobster dishes if they have not prepared them before.

                                                                                                                                      Our leftover shells, like yours Bacardi, will make stock that will be transformed into bisque for Christmas dinner, a tradition here.

                                                                                                                                      BTW, prosecco is our favourite bevvy to go with lobsters, too...though Verdicchio is also excellent.

                                                                                                                                    2. twodales RE: roxlet Dec 16, 2012 04:42 AM

                                                                                                                                      Found one veal chop in the freezer. Gave it the Marcella treatment, more or less. Seasoned flour , quickly sauteed, pan sauce with vermouth cooked down and some butter added at the end. Oh and fresh sage leaves from my garden crisped in a tiny bit of olive oil.

                                                                                                                                      On the side, penne with a tomato and onion sauce with some pine nuts. Peas as the veg.

                                                                                                                                      The Picky Brit enjoyed the chop, judging from the way he picked the bone clean but I was disappointed that he did not even try the crispy sage leaves. They were delish.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: twodales
                                                                                                                                        PHREDDY RE: twodales Dec 16, 2012 05:41 AM

                                                                                                                                        Yellow squash with diced tomatoes, evoo, s&p , paprika, a splash .
                                                                                                                                        Grilled rib steaks
                                                                                                                                        Mashed turnips.
                                                                                                                                        Red merlot.
                                                                                                                                        That was last night.
                                                                                                                                        I don't know WFD tonight.

                                                                                                                                        1. re: twodales
                                                                                                                                          ChristinaMason RE: twodales Dec 16, 2012 08:26 AM

                                                                                                                                          What about that meal is not to love? Sounds so delicious. His loss on the sage.

                                                                                                                                          1. re: twodales
                                                                                                                                            steve h. RE: twodales Dec 16, 2012 12:51 PM

                                                                                                                                            Excellent meal. Crispy sage leaves are a rare treat. Well done.

                                                                                                                                          2. juliejulez RE: roxlet Dec 16, 2012 09:55 AM

                                                                                                                                            We are recovering from a VERY fun ugly sweater party that we attended last night. BF isn't even out of bed yet. My cheese ball and peanut butter squares were a hit.

                                                                                                                                            So, since we're both gonna be hurting today (we're getting too old to play beer pong), I'm going to make some very non-authentic but gooey and greasy ground beef enchiladas for dinner.

                                                                                                                                            1. linguafood RE: roxlet Dec 16, 2012 10:20 AM

                                                                                                                                              Let's see... last night, we were lucky enough to be invited to a friend's place pre-gig (hate cooking on those nights -- I'm stressed out enough as is) where we were served a wonderful stir-fry with cabbage and firm tofu, Cantonese roast duck, and beef noodle soup.

                                                                                                                                              It was WAY too much food for me, and I barely touched the noodle soup... which had the advantage of still being able to fit into an 80s dark raspberry lace thing (SHOULDER PADS!!) for the gig.

                                                                                                                                              Which went well, considering my band is sort of imploding at the moment '-(

                                                                                                                                              Tonight, hot Italian sausage from our latest trip to the city of brotherly love / DiBruno's, served along roasted cauli and sautéed mixed peppers & sweet onion.

                                                                                                                                              Trying not to think about the completely avoidable horror of human losses.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: linguafood
                                                                                                                                                LindaWhit RE: linguafood Dec 16, 2012 11:28 AM

                                                                                                                                                Aww, sorry to hear about your band. Glad you were fed well before the gig.

                                                                                                                                              2. Berheenia RE: roxlet Dec 16, 2012 12:01 PM

                                                                                                                                                Last night we ran up to the xmas party at the pub with some bar nuts from COTM and came home to a bowl of chili I made that afternoon. It was just my garden variety version in the black frying pan of chopped white onion cooked in bacon fat with hamburger and canned tomatoes and pinto beans but I made it with Penzey's new Chili 9000 that we picked up last weekend and it was WOW. No heat but incredible depth of flavor. Buy some if you have a chance and aren't a spice goddess who makes her own chili blend.
                                                                                                                                                This afternoon is cold and gray and it's trying to snow so we are keeping close to the couch and going for a baked mac and cheese with ham, mushrooms and brocolli florets for dinner. A to Z Pinot Gris for me and bourbon for the man.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: Berheenia
                                                                                                                                                  steve h. RE: Berheenia Dec 16, 2012 12:20 PM

                                                                                                                                                  Everything sounds perfect for a cold, gray day.
                                                                                                                                                  Pinot gris and bourbon? Only a churl could cavil.

                                                                                                                                                  Your Christmas avatar is fantastic!

                                                                                                                                                2. LindaWhit RE: roxlet Dec 16, 2012 12:09 PM

                                                                                                                                                  I finally got off my arse and did a *major* straightening out of the 2nd BR closet and 2nd BR floor in anticipation of the furniture delivery before Christmas. It's amazing how much more fits into closets when it's neat and tidy. ;-) And 6 more boxes to break down for recycling in a few weeks.

                                                                                                                                                  It's lightly snowing here north of Boston; I *think* the French Toast Alert went out some time yesterday, as the stupidmarkets were full of people buying eggs, bread and milk. I had all that stuff anyway. It's not supposed to amount to a lot and will probably wash away with some rain/warmer weather forecast for Tuesday. But it made for a nice backdrop while I was cleaning up the 2nd BR.

                                                                                                                                                  Dinner is going to be started very soon in my Le Creuset braiser - Dan Barber's Braised Short Ribs.


                                                                                                                                                  Will use a couple of shallots and some caramelized onion I had in the freezer in place of the all-onions called for, as well as a couple of slices of bacon chopped up and browned.

                                                                                                                                                  Sides will be egg noodles and some steamed carrots. VERY much looking forward to the smells emanating from my kitchen in about an hour!

                                                                                                                                                  And GO PATS!!! Hope those San Franciscans who will be in Foxboro tonight don't know how to deal with snow. :-)

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                    LindaWhit RE: LindaWhit Dec 16, 2012 04:33 PM

                                                                                                                                                    A *huge* "Oh my!" to this braised short ribs dinner. The flavor is really nice with the tamarind concentrate.

                                                                                                                                                    I'll save this recipe for another go-round.

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      ChristinaMason RE: LindaWhit Dec 17, 2012 05:38 AM

                                                                                                                                                      I looked at the recipe, and it sounds really good. Have to find tamarind paste.

                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                        LindaWhit RE: ChristinaMason Dec 17, 2012 05:58 AM

                                                                                                                                                        Mine is a relatively large jar, Christina. It keeps well in the fridge. I'm pretty sure Whole Foods has it.

                                                                                                                                                  2. foodieX2 RE: roxlet Dec 16, 2012 12:22 PM

                                                                                                                                                    A loaf of homemade bread with sweet butter and steaming bowls of butternut squash and apple soup.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: foodieX2
                                                                                                                                                      ChristinaMason RE: foodieX2 Dec 17, 2012 05:33 AM

                                                                                                                                                      Perfect wintry meal!

                                                                                                                                                    2. steve h. RE: roxlet Dec 16, 2012 01:06 PM

                                                                                                                                                      A late brunch of California sparkling wine (Schramsberg) and deviled eggs to start the day. Christmas shopping is now complete (Deb will be happy), tree and decorations will go up tonight. Supper will be a reprise of our crispy braised chicken thighs with fennel. We're still noodling Christmas Eve/Christmas Day/New Year's Day menus. Seafood is in our future.

                                                                                                                                                      1. roxlet RE: roxlet Dec 16, 2012 01:18 PM

                                                                                                                                                        My guys have been up in Boston at the US Junior Open since Friday night, and I have finally decided that tonight's the night I abandon mediocre take out for some decent dinner. I'm going to make a little marinara sauce and I'll decide later whether to jazz it up and turn it into a putanesca or something else. A salad, and I will be done. Now I will go back to wrapping the rest of the Christmas gifts that I have so far, and maybe even take a nap. It is so very dark today.

                                                                                                                                                        1. jenscats5 RE: roxlet Dec 16, 2012 01:34 PM

                                                                                                                                                          Ended up having to work yesterday, so had a simple dinner of spaghetti & meatballs.

                                                                                                                                                          Felt like ham today, so got a very small spiral ham which I heated with a glaze, found a half a bag of coleslaw mix in the fridge so made some slaw. Think I'll also have some GF mac & cheese alongside.

                                                                                                                                                          1. mrsbuffer RE: roxlet Dec 16, 2012 01:38 PM

                                                                                                                                                            It's cloudy here outside of Cleveland, so i did a Sunday sauce with meatballs to serve over pasta later, then roasted some grape tomatoes with evoo, garlic, salt, pepper and Italian seasoning at 250 for three hours. Froze that for New Year's Eve bruschetta. Then I roasted some butternut squash at 350 for an hour (also with evoo, s&p and herbs de provence, and a little garlic), and pureed it with vegetable stock to freeze for butternut squash soup. After it's reheated, I'll add heavy cream, grate some fresh nutmeg and a little garlic powder. Productive day!

                                                                                                                                                            1. mariacarmen RE: roxlet Dec 16, 2012 02:34 PM

                                                                                                                                                              Haven't been too active here for a few reasons - a lot of nights out, still finding it annoying to read CH, and busy sadly pouring over the horrible news stories for Friday's tragedy in Connecticut.

                                                                                                                                                              Yesterday morning i went to my local fishmonger and bought some uni (sea urchin). they had the live, but i was not brave enough to try my hand at butchering one (for fear i'd butcher it!), so i bought the pre-packed little crates (which are also fresh - harvested the day before delivery.) At my sister's, we made more of our little sashimi bite-lets, adding the fresh uni to the mix, for lunch, as well as fresh oysters i'd bought. I manage to shuck a dozen of them myself with minimal problems this time.

                                                                                                                                                              lunch was delicious, but the main purpose of the uni was to try to make an uni/spaghetti dish my sister and i had had years ago at a local restaurant. online, the first recipe that popped up at me was Eric Ripert's. Simplicity itself - you blend the uni (i used a stick blender), strain it through a sieve, blend it with softened butter, add a tad of water, season, heat, and blend into the cooked pasta, adding chives, parm regg, and caviar (for which we subbed black tobiko). And as good as the fresh hamachi, kampachi, salmon, uni, and oysters were in the afternoon, this dish blew us away. Wonderfully rich but not the least bit overwhelming. mellow and creamy and absolutely delicious! Most pleased with our Day of Uni.

                                                                                                                                                              tonight: Paella....

                                                                                                                                                              11 Replies
                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                steve h. RE: mariacarmen Dec 16, 2012 02:40 PM

                                                                                                                                                                The mc eats well.

                                                                                                                                                                1. re: steve h.
                                                                                                                                                                  mariacarmen RE: steve h. Dec 16, 2012 07:47 PM

                                                                                                                                                                  she very often does. thx steve h.

                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                  scubadoo97 RE: mariacarmen Dec 16, 2012 02:46 PM

                                                                                                                                                                  Fantastic dishes MC

                                                                                                                                                                  1. re: scubadoo97
                                                                                                                                                                    mariacarmen RE: scubadoo97 Dec 16, 2012 07:47 PM

                                                                                                                                                                    thanks scuba!

                                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                                    linguafood RE: mariacarmen Dec 16, 2012 02:50 PM

                                                                                                                                                                    holy flippin' mackerel. i'd like all of that, please.

                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      Frizzle RE: mariacarmen Dec 16, 2012 04:41 PM

                                                                                                                                                                      Salivating looking at your pictures.

                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                        weezieduzzit RE: mariacarmen Dec 16, 2012 05:17 PM

                                                                                                                                                                        Wow! And paella too? Yum!

                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                          Dirtywextraolives RE: weezieduzzit Dec 17, 2012 08:58 AM

                                                                                                                                                                          Exactly what I was thinking!

                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                          gingershelley RE: mariacarmen Dec 17, 2012 09:17 AM

                                                                                                                                                                          Bravo.... just, bravo!

                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                            mariacarmen RE: gingershelley Dec 17, 2012 12:34 PM

                                                                                                                                                                            hey, thanks all!

                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                            GretchenS RE: mariacarmen Dec 17, 2012 01:31 PM


                                                                                                                                                                          3. f
                                                                                                                                                                            FlyerFan RE: roxlet Dec 16, 2012 03:42 PM

                                                                                                                                                                            Finally starting to feel like December so comfort food was on the menu. My grandmother's recipe for chicken cacciatore, mashed potatoes, steamed green beans, crusty bread and a cheap bottle of red. Finish with a nice glass of Irish whiskey in a few hours. Great way to prepare for the upcoming week.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: FlyerFan
                                                                                                                                                                              Berheenia RE: FlyerFan Dec 17, 2012 03:51 AM

                                                                                                                                                                              Chicken cacciatore with mashed potatoes and green beans sounds really good. Irish whiskey always sounds good.

                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                ChristinaMason RE: Berheenia Dec 17, 2012 05:36 AM


                                                                                                                                                                                Great meal.

                                                                                                                                                                            2. f
                                                                                                                                                                              Frizzle RE: roxlet Dec 16, 2012 06:19 PM

                                                                                                                                                                              Due to an attack of laziness Korean on Saturday turned into a delivery pizza. We did do the korean meal last night however. Kimchi & tofu (with some pork belly) soup was the main component of the meal. Sides included a spring onion pancake, cold tofu with a spicy sauce and cold potatoes that had been cooked with soy, garlic and sugar. Yum, I really do need to start learning the proper names for all these dishes and also track down a good cookbook, all my recipes are from various blogs.
                                                                                                                                                                              I started tonight's dinner yesterday, somewhat foolishly as it was a scorcher of a day and not braising weather at all - braised pork shoulder with cinnamon and green olives (Melissa Clark recipe). I'll do the last bit of cooking tonight and serve with polenta and a green salad. The weather has turned cold today so the meal should be just right and the braising during a 90f/32c day will seem worth it.

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                ChristinaMason RE: Frizzle Dec 17, 2012 05:40 AM

                                                                                                                                                                                Wow, that looks great! If you care to share links, I'd be obliged (especially for the soup)

                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  Frizzle RE: ChristinaMason Dec 17, 2012 12:03 PM

                                                                                                                                                                                  Sure, easy. The kimchi soup has a couple of specialty ingredients that you should be able to find in an Asian supermarket that stocks Korean food. They add to the heat depth of the dish however if you can't get them and you do have really good kimchi I would try making it without them.

                                                                                                                                                                                  Kimchi Soup: http://mykitch3n.blogspot.com.au/2010...

                                                                                                                                                                                  Potato: http://aeriskitchen.com/2009/12/potat...

                                                                                                                                                                                  Tofu: http://www.koreanbapsang.com/2012/03/...

                                                                                                                                                                                  The pancake recipe I can't find the original that I started with, I just make it up these days. For a spring onion one I fry the onions and pour the batter over them in the pan. For a kimchi one I mix the kimchi into the batter then pour the mix into the pan.

                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                    ChristinaMason RE: Frizzle Dec 17, 2012 02:55 PM

                                                                                                                                                                                    This is great, thanks! I'm definitely going to try the tofu soup; I have everything but the chile flakes (well, and also the pork belly), for which I might sub some Korean chile threads/shreds. I might look for a better kimchi---I've just got a supermarket one on hand, which is tasty enough. Thank you again.

                                                                                                                                                                              2. Bacardi1 RE: roxlet Dec 16, 2012 06:38 PM

                                                                                                                                                                                Tonight's meal consisted of big luscious "Lobster Rolls" made from the nearly whole pound of meat left over from last nights 2+ pound boiled lobster feast. Hubby had two (pictured below I hope) in toasted top-split hot dog rolls, which is his "must" for Lobster or other seafood rolls. (I also lined his with some melted shredded parmesan to gild the lily a bit.) I enjoyed my one sandwich in a toasted sub sandwich roll. Only finished half - will enjoy the other half tomorrow for lunch.

                                                                                                                                                                                (Oh well - "sideways" Lobster Rolls. Don't know how to fix this, even though I rotated & saved them properly on my computer.)

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                  weezieduzzit RE: Bacardi1 Dec 16, 2012 06:43 PM

                                                                                                                                                                                  Pretty tasty looking at any angle!

                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                    Bacardi1 RE: weezieduzzit Dec 17, 2012 06:05 AM

                                                                                                                                                                                    Thanks! They were really delicious, & I must've had a full pound of meat to play with.

                                                                                                                                                                                    Oh - & I just realized the photo sort of makes it look like the rolls are burnt. They're not - that's dark red leaf lettuce peeking out from underneath all that mayo-laced lobster meat!

                                                                                                                                                                                2. mariacarmen RE: roxlet Dec 16, 2012 07:59 PM

                                                                                                                                                                                  Dinner was my first paella ever, in my new paella pan. i followed the recipe from the store (Spanish Table), but used shrimp stock, and for proteins i used a boneless chicken thigh, shrimp, Spanish chorizo, steamer clams, and mussels. It was difficult getting it to cook evenly, as the pan i bought was made for 4-6 servings, and extended well beyond my burner's reach, even when i tried using two burners, and i only had sweet Hungarian paprika in the house, no Pimenton, and i think - no, i KNOW - my saffron is really old, but at least it's been kept in a tightly closed glass jar. Also, i followed the recipe for two people, so the result was a bit spare, and i know we could have eaten more.... Despite all this, it was fantastic. i especially loved the socarrat (the crusty browned rice at the bottom of the pan). i can't wait to make it again. going to try it on the grill at my dad's house for Christmas, and then an oven version to see how that works out. On the side i made a simple salad of hearts of palm and shallots, in a lime-garlic dressing. A glass of Amontillado went down just fine with it. Olé!

                                                                                                                                                                                  18 Replies
                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    nikkihwood RE: mariacarmen Dec 16, 2012 09:08 PM

                                                                                                                                                                                    mariacarmen, paella on the grill is **the** way to go. Complete with socarrat. It's so easy.

                                                                                                                                                                                    The first time I made it, I started over two burners in the kitchen, and, well, tried real hard to burn the house down. We shut it down, heated the gas grill, and finished. Perfect.

                                                                                                                                                                                    1. re: nikkihwood
                                                                                                                                                                                      scubadoo97 RE: nikkihwood Dec 17, 2012 04:49 AM

                                                                                                                                                                                      Great advice

                                                                                                                                                                                      1. re: nikkihwood
                                                                                                                                                                                        mariacarmen RE: nikkihwood Dec 17, 2012 01:13 PM

                                                                                                                                                                                        thanks nikki - the only problem is it's my dad brontosaurus grill, and even if you have only one burner on, if you close it the temp shoots up to 600 degrees!

                                                                                                                                                                                        but, i guess.... i don't have to close it, right? anyway, yes, i am trying that for Christmas! thanks again!

                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          nikkihwood RE: mariacarmen Dec 17, 2012 09:10 PM

                                                                                                                                                                                          Laughing, I am out there for the duration, raising and lowering the grill lid at regular intervals to make sure there's not charcoal rice instead of socarrat. It's a great upper arm workout.

                                                                                                                                                                                          And I meant to say, your paella above looks amazing and delicious!

                                                                                                                                                                                          1. re: nikkihwood
                                                                                                                                                                                            mariacarmen RE: nikkihwood Dec 18, 2012 11:33 AM

                                                                                                                                                                                            thanks for the tips!
                                                                                                                                                                                            and thanks for the compliments!
                                                                                                                                                                                            i went to a tapas bar last night, and truly, not to be immodest, but my paella was better. truly.

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              weezieduzzit RE: mariacarmen Dec 18, 2012 11:52 AM

                                                                                                                                                                                              After looking at those pics, I don't doubt that one bit. I have a feeling you've inspired a lot of paella making. :)

                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                        scubadoo97 RE: mariacarmen Dec 17, 2012 04:48 AM

                                                                                                                                                                                        In spite of the burner issue your paella looks excellent.

                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                          mariacarmen RE: scubadoo97 Dec 17, 2012 01:12 PM


                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                          ChristinaMason RE: mariacarmen Dec 17, 2012 05:42 AM

                                                                                                                                                                                          very nice, mc. looking forward to more paella adventures.

                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            LindaWhit RE: mariacarmen Dec 17, 2012 06:02 AM

                                                                                                                                                                                            VERY nice, mc!

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              gingershelley RE: mariacarmen Dec 17, 2012 09:21 AM

                                                                                                                                                                                              Nicely done, MC. And if you got socarrat, then you did it right - despite burner issues:). Looks like great texture too....

                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                mariacarmen RE: gingershelley Dec 17, 2012 01:13 PM

                                                                                                                                                                                                thanks everyone!

                                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                                GretchenS RE: mariacarmen Dec 17, 2012 01:35 PM

                                                                                                                                                                                                Fabulous, mc!

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  nomadchowwoman RE: mariacarmen Dec 17, 2012 01:37 PM

                                                                                                                                                                                                  Wow; you are on a roll. Lovely-looking paella,

                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                    Dirtywextraolives RE: mariacarmen Dec 17, 2012 07:51 PM

                                                                                                                                                                                                    How fun & festive! I've been wanting to do paella for ages! Looks to die for, nice job!

                                                                                                                                                                                                    1. re: Dirtywextraolives
                                                                                                                                                                                                      mariacarmen RE: Dirtywextraolives Dec 18, 2012 11:33 AM


                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                      gembellina RE: mariacarmen Dec 18, 2012 07:25 AM

                                                                                                                                                                                                      Gosh you've been eating well lately!

                                                                                                                                                                                                      1. re: gembellina
                                                                                                                                                                                                        mariacarmen RE: gembellina Dec 18, 2012 11:34 AM

                                                                                                                                                                                                        a little too well! january can't get here soon enough for my poor clothes....

                                                                                                                                                                                                    3. ChristinaMason RE: roxlet Dec 17, 2012 05:45 AM

                                                                                                                                                                                                      After a weekend eating party leftovers (some in creative reincarnations), we were ready for different flavors last night. I pulled a container of kale and white bean soup with kielbasa and rutabaga from the freezer and served that with leftover rosemary bread that I topped with aged cheddar and crisped up under the broiler.

                                                                                                                                                                                                      Tonight will be, I swear, that damn lentil dish. What I really want, though, is some spicy tofu something or other with cabbage.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                        linguafood RE: ChristinaMason Dec 17, 2012 08:53 AM

                                                                                                                                                                                                        That damn lentil dish. You sound so excited :-D

                                                                                                                                                                                                      2. twodales RE: roxlet Dec 17, 2012 06:24 AM

                                                                                                                                                                                                        Last night I tried a cardamom chicken recipe I found but it turned out to be rather bland. Must figure out a way to repurpose the rest of it. Butternut squash and a little chili???

                                                                                                                                                                                                        The meal I made for the veggie, however was a success. Ottolenghi's Mejadra served with labne. Definitely a winner which will be put on the roster.
                                                                                                                                                                                                        How can anything with well-cooked onions be bad?

                                                                                                                                                                                                        Leftover cottage pie tonight.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: twodales
                                                                                                                                                                                                          ChristinaMason RE: twodales Dec 17, 2012 07:19 AM

                                                                                                                                                                                                          Was this the chicken recipe? http://www.simplyrecipes.com/recipes/...

                                                                                                                                                                                                          I like that site, but often find the recipes are underseasoned for our tastes.

                                                                                                                                                                                                          ETA: Maybe you could sub your cooked, shredded chicken in this recipe: http://curryandcomfort.blogspot.com/2...

                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                            twodales RE: ChristinaMason Dec 17, 2012 02:51 PM

                                                                                                                                                                                                            No. It was this one.


                                                                                                                                                                                                            1. re: twodales
                                                                                                                                                                                                              ChristinaMason RE: twodales Dec 17, 2012 03:14 PM

                                                                                                                                                                                                              Gotcha. I can see how it might need something. Maybe spinach and feta?

                                                                                                                                                                                                        2. juliejulez RE: roxlet Dec 17, 2012 09:31 AM

                                                                                                                                                                                                          Tonight is baked/breaded chicken stuffed w/ pesto, sour cream, and cheese, and some zucchini sauteed in garlic infused olive oil. The chicken dish is my BF's favorite thing I've ever made for him, despite it being ridiculously easy.

                                                                                                                                                                                                          1. meatn3 RE: roxlet Dec 17, 2012 11:45 AM

                                                                                                                                                                                                            I came across a smallish brisket the other day! Cooked it last night in a Romertopf with half a bottle of stout and a variety of vegetables, garlic and bay. Whizzed the veg with the immersion blender for a thick gravy and served with egg noodles. Nice & cozy for a grey day.

                                                                                                                                                                                                            I went a little overboard clearing out the vegetable bin and the gravy is a tad sweet (carrots, parsnip,onion and cabbage). When I reheat I'll add more garlic, a can of tomatoes and perhaps more celery to "fix".

                                                                                                                                                                                                            I'm planning to start on doggy biscuit cooking for gifts and need the oven free the rest of the week!

                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                            1. re: meatn3
                                                                                                                                                                                                              foodieX2 RE: meatn3 Dec 17, 2012 11:53 AM

                                                                                                                                                                                                              I have not used my romertopf in ages! thanks for the reminder. I make a fabulous potato lined meatloaf in that thing.

                                                                                                                                                                                                              I think that will be dinner tomorrow.

                                                                                                                                                                                                              Tonight meal is my sons favorite-make your own burritos with homemade guacamole. After last week’s events he was very unsettled going off to school today. I figured he could use his version of comfort food.

                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                meatn3 RE: foodieX2 Dec 17, 2012 12:07 PM

                                                                                                                                                                                                                That sounds like a perfect dish for him to come home to!
                                                                                                                                                                                                                Hope he (and all the other kids feeling the same) is able to ease back into feeling comfortable again soon.

                                                                                                                                                                                                                Can you give details about the potato lined meatloaf? That sounds really good.

                                                                                                                                                                                                                I have several sizes of Romertopfs and have been trying to put them to use. I think I had the first one for 20 years and had only used it once!

                                                                                                                                                                                                                1. re: meatn3
                                                                                                                                                                                                                  foodieX2 RE: meatn3 Dec 17, 2012 12:17 PM

                                                                                                                                                                                                                  Thanks. It’s a tough time for a lot of kids (make that everyone!) right now

                                                                                                                                                                                                                  I have the standard size romertopf (gosh mine has to be 30 years old!) after soaking it I line the bottom and sides with thickly sliced potato rounds to form a shell. Any kind works fine but I prefer Yukon golds. You can use any meatloaf recipe, mine is ground beef, pork and veal. The binder is shredded cheese, egg and oatmeal with chopped onions, garlic, horseradish, shirachka (sp?), mustard, salt and pepper for seasoning. I then free form the loaf to about the size of the romertopf and place it in the pot. Cover and cook for about an hour and then remove top until loaf is crispy on top.

                                                                                                                                                                                                                  The potatoes will be tender inside with the sides that touched the pan all golden brown and crispy. The bottoms ones will have absorbed all the yummy juices (fat!). So good!

                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                    meatn3 RE: foodieX2 Dec 17, 2012 01:01 PM

                                                                                                                                                                                                                    Thanks! The way the potatoes cook sounds perfect.

                                                                                                                                                                                                                    I tried a new-to-me meatloaf recipe which has roasted vegetables in the mix. It was delicious - I think making it this way will send it over the top!

                                                                                                                                                                                                            2. roxlet RE: roxlet Dec 17, 2012 12:36 PM

                                                                                                                                                                                                              My son is still in the tournament in Boston, so it will be another solitary dinner for me tonight. I think I will just have a burger, and I am going to make the oven fries from The Best Recipe again, but this time I will cut the potatoes into regular fries instead of wedges. I almost took off a nail doing that last time!

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                LindaWhit RE: roxlet Dec 17, 2012 04:03 PM

                                                                                                                                                                                                                Don't pull a LindaWhit move, rox. ;-)

                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                  roxlet RE: LindaWhit Dec 17, 2012 04:30 PM

                                                                                                                                                                                                                  And that would be???

                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                    steve h. RE: roxlet Dec 17, 2012 04:34 PM

                                                                                                                                                                                                                    bloody fingers.

                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                      LindaWhit RE: steve h. Dec 17, 2012 04:38 PM

                                                                                                                                                                                                                      As steve said, don't lose those fingernails. It's a beeyotch to try and type without them.

                                                                                                                                                                                                              2. GretchenS RE: roxlet Dec 17, 2012 01:41 PM

                                                                                                                                                                                                                It's a dreary rainy/frozen rain kind of day here. I am dithering between loaded twice-baked potatoes (I have some double-smoked bacon that would be awfully good in those) or spaghetti with a nice hot Italian sausage I need to use and some tomato sauce from my freezer stash. Comfort food either way, which I think all of us need after last Friday's events. Hug your loved ones a bit tighter too...

                                                                                                                                                                                                                1. linguafood RE: roxlet Dec 17, 2012 02:54 PM

                                                                                                                                                                                                                  It is absolutely dreadful outside now, too. A dark and gray day that turned darker, colder and wetter by the hour. So much for post-dinner plans to go to a pool hall.... I mean, who wants to leave the house in this?

                                                                                                                                                                                                                  Tonight, a low-key repurposing of leftovers....

                                                                                                                                                                                                                  I made up 3 of the 4 hot Italian diBruno's snausages yesterday, but we couldn't finish it all, so I have a few cooked snausage snices, pnepper & onion leftover.

                                                                                                                                                                                                                  The remaining snausage was de-cased and browned up in a sauce pot after I had sweat half a sweet onion (also leftover), a few anchovies, and a few cloves of crushed garlic in olive oil. Splooshed with a bit of red wine, then added a can of San Marzano, s&p, cayenne and Med oregano.

                                                                                                                                                                                                                  I also added a few shakes of frozen spinach in there to up the veggie content a bit, perhaps we won't need a salad on the side after all. The last of the diced green pepper is in the sauce now; the yellow, orange & red will follow just before the shells go in the sauce, as I'd like for them to retain a bit of crunch -- the peppers that is, not the pasta.

                                                                                                                                                                                                                  Parm grated over. And if the weather stays this sucky, we'll hafta find something on the tube to watch :-)

                                                                                                                                                                                                                  1. weezieduzzit RE: roxlet Dec 17, 2012 03:02 PM

                                                                                                                                                                                                                    Last night was NY strip steaks with a pan sauce made from a cup of beef stock reduced by half and then a cup of brandy then reduced by half and then a cup of heavy cream added with a thyme sprig and then reduced by half. Steamed broccoli on the side for an easy dinner since the kitchen has turned into cookie/ caramel/ almond roca land.

                                                                                                                                                                                                                    The leftover sauce was stellar on sauteed mushrooms and the last of the Zuni chicken leftovers for breakfast. (bones promptly added to the crockpot for stock...) Lunch is currently skagen rora on an avocado. I guess that leaves chicken for dinner!

                                                                                                                                                                                                                    Bone in skin on chicken thighs.... so many possibilities...... we've had adobo too recently to repeat... the weather to crappy to grill.... guess I need to keep perusing this thread for inspiration.

                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                      linguafood RE: weezieduzzit Dec 17, 2012 03:10 PM

                                                                                                                                                                                                                      Love the sound of that pan sauce! Also reminded me that I totally forgot to add some dried shrooms to the pasta sauce... oh well, it'll be fine without.

                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                        weezieduzzit RE: linguafood Dec 17, 2012 03:44 PM

                                                                                                                                                                                                                        Its my go-to cream sauce for red meat. If you keep the heat low when you add the cream it doesn't need much attention so it can do its thing on a back burner while you're attending to the rest of dinner.

                                                                                                                                                                                                                        I used the last of the brandy last night... must add to grocery list! Dried mushrooms are something I haven't had around in a while- those should be added to the list, too!

                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                          mariacarmen RE: linguafood Dec 17, 2012 04:24 PM

                                                                                                                                                                                                                          i was just going to say the same thing...

                                                                                                                                                                                                                        2. re: weezieduzzit
                                                                                                                                                                                                                          ChristinaMason RE: weezieduzzit Dec 17, 2012 03:15 PM

                                                                                                                                                                                                                          I'm currently collecting adobo recipes. Do I have yours? :)

                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                            weezieduzzit RE: ChristinaMason Dec 17, 2012 03:39 PM

                                                                                                                                                                                                                            Recipe?!!? I don't really do too many proper recipes. :)

                                                                                                                                                                                                                            Bone in skin on dark meat chicken pieces go in a hot pan skin side down until well browned all over and then are removed and covered. I turn the pan down and saute chopped onions in the fat the chicken rendered, fresh chopped garlic is added when the onions are about 3/4 done so it has enough time to mellow but not brown too much. I then add 50/50 Datu Puti vinegar and soy (I always buy the pack at the Filipino market with one of each shrink wrapped together.) If I've done a package of 6 thighs I use a half cup of each. I let it come to a boil and then turn it down, stir in a generous sprinkle of granulated garlic and then add the thighs back in. I cover it for a bit, then leave it mostly covered for the rest of the cooking. The time depends on the size of the thighs or if I've used quarters, etc. If it's too concentrated I dilute with chicken stock, if its not enough I remove the chicken and keep it warm while it reduces a bit.

                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                              ChristinaMason RE: weezieduzzit Dec 17, 2012 04:56 PM


                                                                                                                                                                                                                          2. re: weezieduzzit
                                                                                                                                                                                                                            gingershelley RE: weezieduzzit Dec 17, 2012 07:46 PM

                                                                                                                                                                                                                            Weezie; never heard of skagen rora but Bing'ed it on your mention.... I want to eat that ALL WEEK for lunch!

                                                                                                                                                                                                                            perhaps with some hard boiled egg and sliced cucumbers too. NOW I have a craving for what to do with my leftover dill that needs using up:)

                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                              weezieduzzit RE: gingershelley Dec 18, 2012 08:30 AM

                                                                                                                                                                                                                              I could eat it every day, too. :) Its great with boiled egg and cucumber. Its best with creme fraiche instead of sour cream for maximum creaminess... yum!

                                                                                                                                                                                                                            2. re: weezieduzzit
                                                                                                                                                                                                                              PHREDDY RE: weezieduzzit Dec 18, 2012 06:14 AM

                                                                                                                                                                                                                              That sauce on mushrooms, a little French bread, for me would be a meal in itself!
                                                                                                                                                                                                                              I make something similar, but finish it off with a little butter, will have to try it with the cream.

                                                                                                                                                                                                                            3. steve h. RE: roxlet Dec 17, 2012 04:43 PM

                                                                                                                                                                                                                              Porkette is on the menu. It's a New York thing. Mashed potatoes and carrots will be the sides.


                                                                                                                                                                                                                              Leftover porkette will flesh out a spinach and Swiss-cheese puff pastry tart, a split-pea soup and maybe a sandwich or two. Versatile stuff.

                                                                                                                                                                                                                              10 Replies
                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                ChristinaMason RE: steve h. Dec 17, 2012 04:55 PM

                                                                                                                                                                                                                                Interesting! Thanks for sharing.

                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                  steve h. RE: ChristinaMason Dec 17, 2012 06:22 PM

                                                                                                                                                                                                                                  It truly is interesting. Give it a shot and report back. Gently simmering for maybe 20-30 minutes more than recommended is a good idea. Baking works, too.

                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                    ChristinaMason RE: steve h. Dec 18, 2012 06:04 AM

                                                                                                                                                                                                                                    I've never seen it in DC!

                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                  Dirtywextraolives RE: steve h. Dec 17, 2012 06:01 PM

                                                                                                                                                                                                                                  Sounds like a perfect product! Must investigate this.

                                                                                                                                                                                                                                  1. re: Dirtywextraolives
                                                                                                                                                                                                                                    steve h. RE: Dirtywextraolives Dec 17, 2012 06:24 PM

                                                                                                                                                                                                                                    It's the Swiss Army Knife of pork product.

                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                    gingershelley RE: steve h. Dec 17, 2012 08:12 PM

                                                                                                                                                                                                                                    'It's the Swiss Army Knife of pork product."

                                                                                                                                                                                                                                    And who doesn't need one of those Swiss army knives to get out of a jam...

                                                                                                                                                                                                                                    Love the Porkette article... wish we had a similar down-rent local product that gave a reasonable smoky pork goodness to recipes here out in the NW. Sigh.

                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                      GretchenS RE: steve h. Dec 18, 2012 12:20 PM

                                                                                                                                                                                                                                      I think I grew up on something similar to porkette, called a daisy ham. Forgot about those, they sure are tasty.

                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                        steve h. RE: GretchenS Dec 18, 2012 04:45 PM

                                                                                                                                                                                                                                        I did a search on daisy ham. It sure sounds like porkette.

                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                          twodales RE: steve h. Dec 21, 2012 06:39 PM

                                                                                                                                                                                                                                          Steve, Since we Chicagoans are so flowery and Romantic with our words, I do believe we refer to that as "Smoked Butt". Bring on the jokes.

                                                                                                                                                                                                                                          I do have a craving for it occasionally and I prefer it served with leafy greens and a nice whole grain mustard. I also use it and it's stock, as a base for Swedish Ärtsoppa (yellow pea soup). Brings back memories of my Farmor (Father's Mother). She was a marvelous cook.

                                                                                                                                                                                                                                          So interesting to learn that it has various names.

                                                                                                                                                                                                                                          1. re: twodales
                                                                                                                                                                                                                                            steve h. RE: twodales Dec 21, 2012 07:11 PM

                                                                                                                                                                                                                                            Yep: boned, rolled, injected and smoked. Good stuff.

                                                                                                                                                                                                                                    2. d
                                                                                                                                                                                                                                      Dirtywextraolives RE: roxlet Dec 17, 2012 07:44 PM

                                                                                                                                                                                                                                      Was organized just enough to pull off another crockpot of vegetable beef soup for the troops. Also decided to make an apple pie, since I had an abundance of honey crisps and some pie dough. That was a big enough accomplishment after a long few days. Tonight is cooking down the freezer of some of the app- type treats in there to make room for the holiday meals & leftovers. Tomorrow will most likely be either a turkey pot pie or a Mexican tamale pie. Or possibly turkey burgers, we have a lot of avocados on hand.

                                                                                                                                                                                                                                      1. Bacardi1 RE: roxlet Dec 18, 2012 06:51 AM

                                                                                                                                                                                                                                        Last night I made a fall/winter favorite that I adapted slightly from a Martha Stewart recipe: "Sesame Chicken in Acorn Squash". Black-&-White-Sesame-seed-spiked flour-coated marinated chicken tenders sauteed up & piled - along with cooked carrots, broccoli florets, & snow peas - into baked Acorn squash halves. No sides necessary.

                                                                                                                                                                                                                                        1. g
                                                                                                                                                                                                                                          gembellina RE: roxlet Dec 18, 2012 07:30 AM

                                                                                                                                                                                                                                          Isn't it such a pain in the butt to read through all of the replies than have to come back up to the top to post a reply to the original?

                                                                                                                                                                                                                                          Anyway, tonight is supposed to be a smoked salmon souffle omelette (or omelette souffle, I'm not sure which) but I'm not sure I have anything I can make it in that can go from stovetop to oven. So it might be smoked salmon and scrambled eggs... lots of butter, black pepper, chives and lemon.

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: gembellina
                                                                                                                                                                                                                                            LindaWhit RE: gembellina Dec 18, 2012 08:52 AM

                                                                                                                                                                                                                                            Yeah, IKWYM. And based on responses on Site Talk threads re: various changes they made with the redesign, don't count on "Reply to Original Post" returning. For whatever reason, they took away a simple reply function and added a step to it.

                                                                                                                                                                                                                                            1. re: gembellina
                                                                                                                                                                                                                                              mariacarmen RE: gembellina Dec 18, 2012 11:38 AM

                                                                                                                                                                                                                                              yes it is. i've taken to posting my post first (if it's a new one), and then going back and reading all your lovely posts, and replying at that time.

                                                                                                                                                                                                                                              either way, your salmon concoction sounds wonderful.

                                                                                                                                                                                                                                            2. scubadoo97 RE: roxlet Dec 18, 2012 09:13 AM

                                                                                                                                                                                                                                              Last night I cooked a few large well marbled NY strip steaks. Used the reverse sear method, which always works great. Served with mashed potatoes and sauteed mushrooms with green peppercorns.

                                                                                                                                                                                                                                              1. juliejulez RE: roxlet Dec 18, 2012 09:19 AM

                                                                                                                                                                                                                                                Well, I have an almost full jar of pasta sauce to use up (BF wanted me to make him a "pizzadilla" which is a quesadilla with cheese, sauce and pepperoni inside, I swear he's like a 5 year old sometimes. Anyway, it resulted in me having to open up a full jar of sauce only to use about 2 tbsp of it), and one last package of chicken sausage from Costco, and an overabundance of pasta in the pantry, so the natural thing to do is make baked penne. So that's what I'm doing. We're supposed to get dumped with snow starting tonight.

                                                                                                                                                                                                                                                1. mariacarmen RE: roxlet Dec 18, 2012 11:41 AM

                                                                                                                                                                                                                                                  a small (2.14 lbs.) pork butt roast sat in the fridge since Sunday night, slathered in a dry brine of sea salt, fennel, and brown sugar, ala lingua. today, the bf will put it in the oven at 225 for 4 hours, covered with foil, and then an hour without the foil to crisp up any fat (there wasn't much of a cap on this one, darn it). i was hoping to do gingershelley's potato gratin tonight, but i don't think i'll have time when i get home as the BF will be chomping at the bit to eat. soooo, something else... not sure what yet.

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                    linguafood RE: mariacarmen Dec 18, 2012 12:18 PM

                                                                                                                                                                                                                                                    Cool! Let me know how it turns out, mc. Looks like we're having my keys player and his wife over for dinner on xmas eve before our late night gig, and it looks like I'll be making yet another piggy!!

                                                                                                                                                                                                                                                    I plan on wet-brining the shoulder Saturday night, and dry-rubbing overnight on Sunday. Then low and slow with foil (haven't done the foil method so far), and without for the last hour or so.

                                                                                                                                                                                                                                                    One can ever eat too much pork :-)

                                                                                                                                                                                                                                                    As for tonight -- looks like our usual sashimi & stir-fried pea shoots orgy at the local watering hole, to refuel after k-boxing....

                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                      mariacarmen RE: linguafood Dec 18, 2012 07:10 PM

                                                                                                                                                                                                                                                      wellllll.... the BF pulled the pork too early. it was still pretty solid (not falling apart) and he thought it was getting tough. it wasn't, it just hadn't broken down enough. i would have let it cook longer, maybe lowered the temp even more, to 200 degrees.... this roast was just too small, i think. but the flavor was really good - i'd use your rub again. btw, i didn't wet brine it this time - i just mixed sea salt into the fennel/brown sugar mix, and rubbed that all over. i think i would try the wet brine next time too.

                                                                                                                                                                                                                                                      to go with the roast, the BF saved himself by making some MMM-MMM-GOOD bacon & garlic mashed potatoes!

                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                        jmcarthur8 RE: mariacarmen Dec 19, 2012 05:00 AM

                                                                                                                                                                                                                                                        We had purchased an eight pound smoked pork butt from the 4H (handed to me, hot and dripping right out of the smoker), and took a mess of it to our friends' house to make pulled pork tacos. I made a sauce of Greek yogurt, cilantro and chipotles in adobo, also took along some of the NC style mustard BBQ sauce that I made the day we got the pork butt. Our friends provided the corn tortillas, a wicked tomato chutney/relish that had chili flavors in it, some baby arugula and their delicious Asian Cole slaw, and some brown Basmati rice.
                                                                                                                                                                                                                                                        We all tried a couple different combinations of fixin's on our tacos and stuffed ourselves before heading off to the Christmas light display at the Atlanta Botanical Gardens.

                                                                                                                                                                                                                                                        1. re: jmcarthur8
                                                                                                                                                                                                                                                          kubasd RE: jmcarthur8 Dec 19, 2012 11:34 AM

                                                                                                                                                                                                                                                          Oh that sounds like an adventure for your taste buds!!

                                                                                                                                                                                                                                                  2. steve h. RE: roxlet Dec 18, 2012 05:04 PM

                                                                                                                                                                                                                                                    I had some chuck, short rib and brisket that I had previously ground and placed in the freezer. I mixed the trio in a 3:1:1 ratio and pan fried it in a cast-iron skillet. White American cheese (Land o' Lakes) was the topper. Beer for me (Dutch), white wine (Italian) for Deb. It was a good burger. I was out of potato chips - bummer.

                                                                                                                                                                                                                                                    1. thelittlemiller RE: roxlet Dec 18, 2012 06:15 PM

                                                                                                                                                                                                                                                      I just returned home from college for winter break. Dad's on a business trip so I made dinner for Mom and me. I love being home because I get to go food shopping at the fancy specialty markets I'm way too broke for at school :)

                                                                                                                                                                                                                                                      We were hungry so started with some leftover pea soup from last night with hazelnut brioche rolls that I got at the market. I made apricot-ginger glazed salmon fillets, sides were roasted Brussels sprouts (olive oil, s&p) and baked sweet potato. Simple but really tasty!

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: thelittlemiller
                                                                                                                                                                                                                                                        PHREDDY RE: thelittlemiller Dec 18, 2012 06:44 PM

                                                                                                                                                                                                                                                        Lm... That is so wonderful! My son will be home tomorrow and wants to shop and cook too! He requested lemon chicken with pasta carbonara. Cook away and enjoy your break!

                                                                                                                                                                                                                                                        1. re: thelittlemiller
                                                                                                                                                                                                                                                          mariacarmen RE: thelittlemiller Dec 18, 2012 07:13 PM

                                                                                                                                                                                                                                                          lm - what a good kid! your salmon glaze sounds amazing. i know someone who's going to like the sound of this.... OHHHH LW........

                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                            LindaWhit RE: mariacarmen Dec 18, 2012 07:18 PM

                                                                                                                                                                                                                                                            Mmmm.....apricot and ginger glazed salmon. AND roasted brussels sprouts? Nicely done, littlemiller!

                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                              thelittlemiller RE: LindaWhit Dec 18, 2012 07:39 PM

                                                                                                                                                                                                                                                              Thanks guys! I pretty much live in the kitchen when I'm home from school and I love it!

                                                                                                                                                                                                                                                              The salmon and sprouts are two of my favorites! Glaze is so easy, just apricot preserves, grated ginger, a bit of soy sauce and black pepper. Can't wait to eat leftovers for lunch tomorrow.

                                                                                                                                                                                                                                                        2. Berheenia RE: roxlet Dec 19, 2012 04:34 AM

                                                                                                                                                                                                                                                          Had a late meeting last night so for dinner we finished off the chili we made on Saturday using the Penzey's chili 900 seasoning. I think I prefer my own version mixing other TJ's and Penzey's spices but it is a seasoning I will try again maybe with chicken and I will add some heat.

                                                                                                                                                                                                                                                          1. h
                                                                                                                                                                                                                                                            Harters RE: roxlet Dec 19, 2012 09:09 AM

                                                                                                                                                                                                                                                            We've been in London for a couple of nights - it's the trip Jan & I call our "Office Christmas Party". But, now back at Harters Hall, it's a veggie night.

                                                                                                                                                                                                                                                            A butternut squash is cut in half and is baked until just about tender. Meanwhile, pearl barley is cooked in stock. Pancetta and onion is fried and is mixed withe barley. Finely chopped rosemary also goes in. And some grated Cheshire cheese. This gloop gets piled on to the squash and everything gets another few minutes in the oven.

                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                              prima RE: Harters Dec 19, 2012 10:35 AM

                                                                                                                                                                                                                                                              Sounds very good, Harters.

                                                                                                                                                                                                                                                            2. prima RE: roxlet Dec 19, 2012 10:30 AM

                                                                                                                                                                                                                                                              Venison tourtiere. First time preparing venison, first time preparing a tourtiere.

                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                              1. re: prima
                                                                                                                                                                                                                                                                gembellina RE: prima Dec 19, 2012 10:43 AM

                                                                                                                                                                                                                                                                Ambitious! Let us know how it goes :)

                                                                                                                                                                                                                                                                1. re: gembellina
                                                                                                                                                                                                                                                                  prima RE: gembellina Dec 19, 2012 04:43 PM

                                                                                                                                                                                                                                                                  Thanks! It turned out quite well. I've only had store-bought and restaurant-made versions, and never a venison version. The one I made was almost 3 inches thick, and included grated potato and mushrooms.

                                                                                                                                                                                                                                                                  I used 1/2 ground venison, 1/2 ground pork.

                                                                                                                                                                                                                                                                  I used the flaky crust from this recipe http://www.canadianliving.com/food/ea...

                                                                                                                                                                                                                                                                  and the seasoning/grated potato from this recipe (adapting the method slightly since all the meat I was using was ground, and using sherry instead of white wine, since I'm out of white wine): http://www.bonappetit.com/recipes/201...

                                                                                                                                                                                                                                                                2. re: prima
                                                                                                                                                                                                                                                                  JungMann RE: prima Dec 19, 2012 10:45 AM

                                                                                                                                                                                                                                                                  I wish I were having that for dinner!

                                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                                    prima RE: JungMann Dec 19, 2012 04:44 PM


                                                                                                                                                                                                                                                                  2. re: prima
                                                                                                                                                                                                                                                                    Dirtywextraolives RE: prima Dec 23, 2012 02:29 PM

                                                                                                                                                                                                                                                                    We love tourtière here too. I make it every Christmas Eve.

                                                                                                                                                                                                                                                                  3. foodieX2 RE: roxlet Dec 19, 2012 11:01 AM

                                                                                                                                                                                                                                                                    I picked up a smallish corn beef brisket this am thinking I would run home and throw it in the slow cooker. The day went to hell and I won't be home till 4. Is there any chance I can have this for dinner? And not dinner at midnight, lol!

                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                      LindaWhit RE: foodieX2 Dec 19, 2012 11:07 AM

                                                                                                                                                                                                                                                                      Only if you have a pressure cooker, I think.

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        foodieX2 RE: LindaWhit Dec 19, 2012 11:22 AM

                                                                                                                                                                                                                                                                        Boo hoo! That's what I thought. I was hoping some chowhound elf would have some magic recipe for me! I am craving me some cornie beef...

                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                          meatn3 RE: foodieX2 Dec 19, 2012 12:08 PM

                                                                                                                                                                                                                                                                          You could get a head start wrapping it in foil and putting it on the cars engine a la Manifold Destiny!



                                                                                                                                                                                                                                                                          1. re: meatn3
                                                                                                                                                                                                                                                                            foodieX2 RE: meatn3 Dec 19, 2012 12:33 PM

                                                                                                                                                                                                                                                                            Lmao!!! Thank you!

                                                                                                                                                                                                                                                                            1. re: meatn3
                                                                                                                                                                                                                                                                              foodieX2 RE: meatn3 Dec 20, 2012 09:09 AM

                                                                                                                                                                                                                                                                              Well we forgoed the car option and had takeout pizza last night. My brisket is happily ensconced in his slow cooker bath as we speak!

                                                                                                                                                                                                                                                                        2. re: foodieX2
                                                                                                                                                                                                                                                                          JungMann RE: foodieX2 Dec 19, 2012 12:07 PM

                                                                                                                                                                                                                                                                          I just did a beef brisket in the slow cooker last week. It really did take a good 8 hours before it was fall apart tender for dinner. I wonder if mincing the beef to make a coarse corned beef hash might work?

                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                            JungMann RE: foodieX2 Dec 19, 2012 12:10 PM

                                                                                                                                                                                                                                                                            Time to clean out the fridge in preparation for a re-stock after the Christmas holidays. Tonight it's deep dish pizza topped with kale, caramelized onions and chorizo. A few tipples of aged eggnog for dessert.

                                                                                                                                                                                                                                                                          2. Bacardi1 RE: roxlet Dec 19, 2012 12:25 PM

                                                                                                                                                                                                                                                                            In honor of the holiday coming up, the markets around here are stocking/carrying all sorts of seafood that aren't usually on their regular roster.

                                                                                                                                                                                                                                                                            Yesterday it was fresh (not pre-frozen, thawed) U.S. caught squid!! Couldn't resist buying a pound, slicing it up, sauteeing it in some extra-virgin olive oil, & then adding it to a commercial "Arabiatta" sauce that I tweaked with garlic, wine, & crushed red pepper flakes. Served over some Barilla fetuccini with a green salad on the side. It was absolutely delicious.

                                                                                                                                                                                                                                                                            1. juliejulez RE: roxlet Dec 19, 2012 01:02 PM

                                                                                                                                                                                                                                                                              Cookie dough. :)

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                GretchenS RE: juliejulez Dec 19, 2012 01:20 PM


                                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                                  weezieduzzit RE: juliejulez Dec 19, 2012 03:01 PM

                                                                                                                                                                                                                                                                                  hahahahahahahahha... it's been tempting....

                                                                                                                                                                                                                                                                                2. roxlet RE: roxlet Dec 19, 2012 01:25 PM

                                                                                                                                                                                                                                                                                  My husband and son returned yesterday from Boston, so it was the first sit down family dinner in a while-- since last Thursday, in fact. We started with a frisee salad with lardon and blue cheese, and followed that with a nice steak and delicious gaufrette potatoes. Glad you guys are back!

                                                                                                                                                                                                                                                                                  1. weezieduzzit RE: roxlet Dec 19, 2012 03:09 PM

                                                                                                                                                                                                                                                                                    I'm on my last disc of chilled gingerbread dough and have cut and wrapped all of the caramels that are done (broke my candy thermometer today so I won't be making the other 2 batches until tomorrow now.)

                                                                                                                                                                                                                                                                                    I'll be moving on to the "family secret recipe" cookies next and have to make about a bajillion of them since they're only about the size of a half dollar and are sandwich cookies so it requires an insane amount of them to have enough to gift to everyone that wants some, hence only making them once a year or less..

                                                                                                                                                                                                                                                                                    Dinner's requirements are warm and cozy (it's a chilly blustery day,) filling (all this on my feet all day working and baking is creating quite an appetite,) something that can babysit itself once it's cooking (so I can continue baking,) and will hold once its done since the man will almost definitely be working late (he already works 10 hour days, until Christmas they are likely to be much longer.)

                                                                                                                                                                                                                                                                                    I think Czech gulas fits the bill.

                                                                                                                                                                                                                                                                                    1. roxlet RE: roxlet Dec 19, 2012 03:49 PM

                                                                                                                                                                                                                                                                                      With a fairly large amount of mushrooms in the fridge that aren't getting any better, and with a chicken defrosting on the counter today, we settled on Coq au Vin to use them up. We'll have that with noodles, and a side of broccoli. Nothing fancy, but definitely good!

                                                                                                                                                                                                                                                                                      1. linguafood RE: roxlet Dec 19, 2012 04:20 PM

                                                                                                                                                                                                                                                                                        We're having a bit of a tapas night @casa lingua, courtesy of (mostly) Trader Joe's:

                                                                                                                                                                                                                                                                                        - buffalo mozzarella with basil, sea salt, coarse black pepper, and olive oil

                                                                                                                                                                                                                                                                                        - gigantes in tomato sauce

                                                                                                                                                                                                                                                                                        - marinated artichokes

                                                                                                                                                                                                                                                                                        - little spanakopita triangles currently baking in the oven

                                                                                                                                                                                                                                                                                        Side will be a salad of Belgian endive w/tangerine segments in a very peppery, lemony, creamy dill dressing.

                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                          Frizzle RE: linguafood Dec 19, 2012 05:25 PM

                                                                                                                                                                                                                                                                                          That all sounds delicious - especially the salad.

                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                            linguafood RE: Frizzle Dec 19, 2012 05:34 PM

                                                                                                                                                                                                                                                                                            Thanks -- I did like the salad the best. It's one of the winter salads I really crave.... despite the ridiculous price of now $4.29/lb. for Belgian endive.

                                                                                                                                                                                                                                                                                            The spanakopita were pretty uninteresting, the mozza fantastic and perhaps worth $6.99 (still 2 bucks less than Wegmans!), the artichokes too chewy, and the beans also on the bland/crunchy side. The dolma from TJ's are nice, but I didn't have any, as there was plenty of food!

                                                                                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                                                                                              mariacarmen RE: linguafood Dec 19, 2012 09:31 PM

                                                                                                                                                                                                                                                                                              did you get the frozen trader joe artichokes? my sister had those at her house when i came over, heated, and i scarfed them down.

                                                                                                                                                                                                                                                                                              belgian endive salads are one of my faves.

                                                                                                                                                                                                                                                                                              i had lox - dilled salmon (not smoked, but yes smokey? not sure except it was the smooth slippery kind, not the dryish flaky, chunky kind) with cream cheese and crackers for dinner.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                linguafood RE: mariacarmen Dec 20, 2012 09:04 AM

                                                                                                                                                                                                                                                                                                No, the marinated ones, and they weren't all that great.

                                                                                                                                                                                                                                                                                                As for the salmon, do you mean gravad lox? That's the cured one, not smoked. Love it with horseradish or a tangy mustard sauce.

                                                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                                                  mariacarmen RE: linguafood Dec 20, 2012 10:56 AM

                                                                                                                                                                                                                                                                                                  yes! that's what i meant. couldn't find my words last night. i got it at our farmers' market, 'twas delish.

                                                                                                                                                                                                                                                                                        2. f
                                                                                                                                                                                                                                                                                          Frizzle RE: roxlet Dec 19, 2012 05:23 PM

                                                                                                                                                                                                                                                                                          Last night was dan dan noodles - it's a dish that is constantly requested. Today is very hot here, 35c/95f so dinner tonight is a cold, no slaving over a hot stove meal. I have a couple of chicken thighs I poached yesterday so bang bang chicken looks likely at this stage even though we had Szechuan food last night.

                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                            linguafood RE: Frizzle Dec 19, 2012 05:35 PM

                                                                                                                                                                                                                                                                                            There is no such thing as too much Sichuan food :-)

                                                                                                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                                                                                                              mariacarmen RE: Frizzle Dec 19, 2012 09:28 PM

                                                                                                                                                                                                                                                                                              where are you, again, Frizzle? it's even chilly here in San Francisco - about 45f degrees.

                                                                                                                                                                                                                                                                                              dan dan yum....
                                                                                                                                                                                                                                                                                              have never had bang bang chicken tho....

                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                Frizzle RE: mariacarmen Dec 20, 2012 01:13 AM

                                                                                                                                                                                                                                                                                                I'm in Australia MC. It's summer here and the consensus from the locals (I'm actually from New Zealand) is that it's going to be a scorcher.
                                                                                                                                                                                                                                                                                                If you like dan dan then I think you will like bang bang chicken as the sauce has a lot of similarities. It's simply cold, shredded chicken with spring onion and cucumber topped with a soy/vinegar/sesame/chilli/pepper sauce. My recipe is from Fuchsia Dunlop's Land of Plenty. There's an adaption here. http://3hungrytummies.blogspot.com.au...

                                                                                                                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                                                                                                                  Harters RE: Frizzle Dec 20, 2012 07:20 AM

                                                                                                                                                                                                                                                                                                  Bang bang chicken crops up quite often on British bistro menus - particularly when they're trying to be a bit ecletic.

                                                                                                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                                                                                                    gembellina RE: Harters Dec 20, 2012 08:58 AM

                                                                                                                                                                                                                                                                                                    I love it, my favourite way to use up leftover roast chicken.

                                                                                                                                                                                                                                                                                                  2. re: Frizzle
                                                                                                                                                                                                                                                                                                    mariacarmen RE: Frizzle Dec 20, 2012 10:58 AM

                                                                                                                                                                                                                                                                                                    enjoy your summer down under, Frizzle! and thanks for the link. sounds wonderful, I really want to make this! i have everything but the smooth Chinese sesame paste - or, could i substitute tahini??

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                                      Frizzle RE: mariacarmen Dec 20, 2012 11:49 AM

                                                                                                                                                                                                                                                                                                      Thanks, yes you could substitute tahini. It's a little mellower than the sesame paste but works fine.

                                                                                                                                                                                                                                                                                                  3. re: mariacarmen
                                                                                                                                                                                                                                                                                                    JungMann RE: mariacarmen Dec 20, 2012 07:08 AM

                                                                                                                                                                                                                                                                                                    MC, I thought we two had bang banged a chicken or two together. Surely one of the times when we both started getting into Sichuan and I was posting dinners of "strange taste" or "bong bong" chicken.

                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                      mariacarmen RE: JungMann Dec 20, 2012 10:58 AM

                                                                                                                                                                                                                                                                                                      no, JM, not I.... at least not that i remember! i AM practically a senior tho, so it's possible....

                                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                                        Frizzle RE: JungMann Dec 20, 2012 11:52 AM

                                                                                                                                                                                                                                                                                                        JM I think it's in Land of Plenty as strange taste (or strange flavour) chicken and then she goes on to say some people call it bang bang chicken in the description. I'm afraid I found the 'strange' name was a bit off-putting to people when I served it so I opted to call it bang bang which sounds far more entertaining.

                                                                                                                                                                                                                                                                                                  4. nomadchowwoman RE: roxlet Dec 19, 2012 09:15 PM

                                                                                                                                                                                                                                                                                                    A few nights agao, I hosted a small group of women for our annual holiday "cocktails klatsch," the only rule being that we must have cocktails in "fancy glasses" and a spread designed for alcohol absorption. We settled on French 75s this year, and I served mini crabcakes, mushroom tartlets, fig-prosciutto-goat cheese tart, chicken liver pate and delices des bourgogne cheese with baguette toasts and homemade raincoast crisps, roasted edamame w/schezwan pepper-salt, spiced nuts, and two versions of chocolate chip cookies. I also made cream of fennel soup, which I intended to serve in espresso cups ('cause I've always wanted to do that!), but then forgot completely about it. Dang.

                                                                                                                                                                                                                                                                                                    DH and I have been piecing dinners together from the leftovers ever since as I have been very lax about getting dinner on the table lately. Must shake myself into action as I'll have houseguests starting tomorrow!

                                                                                                                                                                                                                                                                                                    11 Replies
                                                                                                                                                                                                                                                                                                    1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                      mariacarmen RE: nomadchowwoman Dec 19, 2012 09:25 PM

                                                                                                                                                                                                                                                                                                      i love this party.

                                                                                                                                                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                        gembellina RE: nomadchowwoman Dec 20, 2012 08:59 AM

                                                                                                                                                                                                                                                                                                        Haha that sounds like a lot of fun!

                                                                                                                                                                                                                                                                                                        1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                          LindaWhit RE: nomadchowwoman Dec 20, 2012 10:11 AM

                                                                                                                                                                                                                                                                                                          *NICE* party spread, ncw!

                                                                                                                                                                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                            GretchenS RE: nomadchowwoman Dec 20, 2012 01:47 PM

                                                                                                                                                                                                                                                                                                            Left ncw a compliment on her cocktail party which ended up in the wrong place. Grrr. Fabulous party though, ncw!
                                                                                                                                                                                                                                                                                                            WFD tonight is old-fashioned ham croquettes I made last night -- can't wait to try them! -- and a salad with inner leaves of escarole, avocado and red grapefruit segments in a citrus vinaigrette.

                                                                                                                                                                                                                                                                                                            1. re: GretchenS
                                                                                                                                                                                                                                                                                                              JungMann RE: GretchenS Dec 20, 2012 06:10 PM

                                                                                                                                                                                                                                                                                                              How do you make your ham croquettes? Are these the ham croquettes made with bechamel?

                                                                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                                                                GretchenS RE: JungMann Dec 21, 2012 11:04 AM

                                                                                                                                                                                                                                                                                                                JM: I used this recipe which did include a bechamel. I think I did not cook it long enough after adding the egg yolks because they were not quite firm enough for my liking but they were quite good anyway. Of course, a nice korobuta ham went into them, along with capers and cornichons, so really, what could possibly be bad? And the escarole, grapefruit and avocado salad was PERFECT alongside. http://www.foodrepublic.com/2011/04/2...

                                                                                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                                                                                  kubasd RE: GretchenS Dec 21, 2012 11:09 AM

                                                                                                                                                                                                                                                                                                                  Oh wow, that salad sounds fantastic! What an amazing sounding mix of flavours and textures.... refreshing yet perfect for winter! I've got to try it :)

                                                                                                                                                                                                                                                                                                                  1. re: GretchenS
                                                                                                                                                                                                                                                                                                                    JungMann RE: GretchenS Dec 21, 2012 12:22 PM

                                                                                                                                                                                                                                                                                                                    I always assumed these were a Spanish specialty. I had no idea non-Hispanic communities made them too. You learn something everyday on these boards!

                                                                                                                                                                                                                                                                                                                    1. re: JungMann
                                                                                                                                                                                                                                                                                                                      GretchenS RE: JungMann Dec 21, 2012 01:03 PM

                                                                                                                                                                                                                                                                                                                      ain't it the truth???

                                                                                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                                                                                        Harters RE: JungMann Dec 21, 2012 02:47 PM

                                                                                                                                                                                                                                                                                                                        You'll also regularly come across croquettes in Belgium.

                                                                                                                                                                                                                                                                                                                2. re: nomadchowwoman
                                                                                                                                                                                                                                                                                                                  ChristinaMason RE: nomadchowwoman Dec 21, 2012 09:56 AM

                                                                                                                                                                                                                                                                                                                  lucky ladies! what a great assortment. do you have a favorite pate recipe you can share?

                                                                                                                                                                                                                                                                                                                3. h
                                                                                                                                                                                                                                                                                                                  Harters RE: roxlet Dec 20, 2012 02:02 AM

                                                                                                                                                                                                                                                                                                                  Yet another day dawns Chez Harters. And another day where there's been heavy rain overnight. Half the back garden is again under water. Miserable as, not least, I need to get out there to do some maintenance work on the new shed before it floats away (or, more likely, start to rot off in the wet)

                                                                                                                                                                                                                                                                                                                  For dinner, there's going to be a chicken casserole of some sort. Thighs are defrosting. There's carrot and celery and there's a tetrabrik of passata. And spuds, of course.

                                                                                                                                                                                                                                                                                                                  1. g
                                                                                                                                                                                                                                                                                                                    gembellina RE: roxlet Dec 20, 2012 09:03 AM

                                                                                                                                                                                                                                                                                                                    Last dinner before we head home for the holidays - can't wait! For the holidays, not for the dinner particularly. I have to use up everything in the fridge which contains mushrooms, bacon, spinach, goats cheese, cream cheese, mozzarella, aubergine, half a jar of pasta sauce and some very floppy celery. Actually that hasn't worked out too badly (apart from the celery, which will have to spend its Christmas in the compost bin).

                                                                                                                                                                                                                                                                                                                    1. juliejulez RE: roxlet Dec 20, 2012 10:08 AM

                                                                                                                                                                                                                                                                                                                      Another "use up what I have' dinner for me. Pork chops with a mustard molasses glaze, green beans sauteed with shallots in bacon fat, and mustard roasted red potatoes.

                                                                                                                                                                                                                                                                                                                      1. rabaja RE: roxlet Dec 20, 2012 12:57 PM

                                                                                                                                                                                                                                                                                                                        Just got back from the east coast (which I did not want to leave -a little snow, some beautiful holiday decorations and the nippy weather drew me right in), and tonight we need our kind of food. Eating at the in-laws is always fun, but eventually you just crave the familiar.
                                                                                                                                                                                                                                                                                                                        Tonight the familiar shall be chicken paprikas. I can't wait to get this bubbling away while I finish the last of our holiday decorating and unpack our suitcases.
                                                                                                                                                                                                                                                                                                                        I don't think our pants will bear the side of spatzle this dish deserves. We REALLY overdid it in New Hampshire. My mil can bake like I don't know what, and between her pies, quick breads and all of the Lindt candy, I am busting our of my jeans and counting my chins with each glance in the mirror. Tis the season!
                                                                                                                                                                                                                                                                                                                        I think bulgur will soak up the sauce nicely, and I'm craving a good winter salad, with chicories and Meyer lemon vinaigrette.
                                                                                                                                                                                                                                                                                                                        It's good to be home, and I'm loving this time of year. I hope you are all enjoying the season too.

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                                                                                                                                          mariacarmen RE: rabaja Dec 20, 2012 01:20 PM

                                                                                                                                                                                                                                                                                                                          all sounds great, rabaja! glad you enjoyed your trip.

                                                                                                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                                                                                                            LindaWhit RE: rabaja Dec 20, 2012 01:30 PM

                                                                                                                                                                                                                                                                                                                            Glad you had a good time back ---> way over here!

                                                                                                                                                                                                                                                                                                                            And enjoy the paprikas!

                                                                                                                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                                                                                                                              roxlet RE: rabaja Dec 20, 2012 02:35 PM

                                                                                                                                                                                                                                                                                                                              Ah, I was going to ask you where you had snow in the east! It had to be New England, and it must have been lovely!

                                                                                                                                                                                                                                                                                                                            2. steve h. RE: roxlet Dec 20, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                              Homemade split-pea and ham soup with some warm, crusty bread on the side. A California pinot noir to wash it down.

                                                                                                                                                                                                                                                                                                                              1. LindaWhit RE: roxlet Dec 20, 2012 03:18 PM

                                                                                                                                                                                                                                                                                                                                We're over 300, so I started a new thread here:


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