What's for Dinner #180. Twelve Days of Christmas Edition, part deux. [old]

[Harters]

Welcome to the new thread. As we move swiftly towards the fag end of the year, what's on your table

[Harters]

My long-term favourite sausage is the Wilmslow Porky - made by our local smokehouse (although not a smoked sausage). It's got just about the right meat content at 90% and they use good local pork (although not the free-range stuff that they sell as chops and roasting joints).

So, half a kilo of them will be browned in the pan. An onion and garlic will be softened and mixed with the Porkies. Tin of tomatoes goes in. As does a tin of lentils and a couple of sprigs of rosemary. And it simmers away for 20 minutes. Tin of cannellini beans goes in and warms through.

Tasty, easy food. Simples.

[Harters]

Damn - forgot we'd a new thread, Reposting.

[mariacarmen]

new thread here:

http://chowhound.chow.com/topics/884856

[linguafood]

We're having some little things tonight.... some buffalo mozza with Sicilian olive oil, cracked pepper & basil chiffonade, some stuffed mushrooms courtesy of TJ's, and I thawed a bunch of shrimp.... not sure what I want to do with them yet. I could make shrimp scampi so we can reek of garlic all night and tomorrow, or stir-fry them with a few leftover baby bellas and some shredded "rainbow salad" (carrots, broc, cauli) along with oyster sauce, hot chili peppers in oil, and garlic.

Ah, the sky's the limit.

Maybe shoot some pool later, or catch live music downtown. It's da weekend after all.

[mariacarmen]

yum, stuffed shrooms.....

i'll be doing some of that pool playing too, later, cold be damned.

[suzigirl]

Doing a little Sandra Lee cooking and going semi homemade. Got a packet of BBQ seasoning that you use for pulled pork sandwiches and instead of adding it to the liquid I rub it on the two pound pork loin roast dry and let it sit overnight and i will be roasting it in the oven with my Polder meat probe. I am serving it with salt crusted baby new potatoes and a kitchen cleaner salad( green and red leaf lettuce, carrots, celery, zucchini, Kirby cukes, red peppers, sugar snap peas, parsley leaves, basil leaves, broccoli and ugli tomatoes because they looked decent but we'll see. It may be pretty but taste of mush and pith. I am also using the kirbys to make dill pickles. Yum

[mariacarmen]

mush and pith - love it.

that pork sounds yum, and the taters too. enjoy!

[suzigirl]

The taters are so easy and look so nice. I wish I knew how to take pictures and post them here. I might hit my BF up to show me the ropes so i can learn. On a separate note, your pork chops and onion gravy dinner looked great. Lucky to have a BF that cooks. :-)

[mariacarmen]

you should, it's easy!

and thanks! yes, i do feel lucky...

[suzigirl]

I've been meaning to check in and ask you how you are since the fall? I hope you are doing well. Hope you are happy, healthy and full for the new year.

[mariacarmen]

thanks, sg! i'm still a little gimpy - but swelling and bruising are down. just need to stretch it a lot. our office actually had a masseur come in today, so i had him work on the leg a bit. ouch! it'll just take some time.

i hope you are the same, can't wait to read about all your delish posts in the coming year!

[suzigirl]

I'm glad you are feeling a bit better. I'm just a bit jealous of the masseur at work. I want to work with you. I will try to keep up with the dinner posts but it moves quick here and there are some awesome cooks here. I am out of my league here but its all good. :-)

[mariacarmen]

oh please don't let that stop you! i'm out of my league here most of the time too! there are waaaaay better cooks and certainly photographers than me here, but we all bring something, and this thread in particular is so welcoming and encouraging.

[suzigirl]

I'm getting used to the pace. And its true that you are all welcoming here.

[gingershelley]

+1!

[suzigirl]

I'd love to stay if you'll all have me. :-)

[LindaWhit]

suzi, I've been enjoying seeing what you and many others are cooking - I'm a basic cook, with a few bits of culinary flair here and there, so seeing some of the more elaborate dishes that some make is always a good read. :-) And the more hands that are in the cooking pots - at least online - the more ideas we all get for future dishes!

[Dirtywextraolives]

Oh no, trust me, you are not. And we all get inspired from each other, and laugh at each others mistakes, and praise the progress. It is a wonderfully supportive cooking community I feel blessed to know.

[gingershelley]

Plus, plus, plus 1... seriously, with the revamp - where is the 'Like' button?

[suzigirl]

I love it here and feel blessed as well.

[steve h.]

Leftover spinach/ham tart with a gruyere sauce is on the menu. There will be house red to wash it down. Pride and Prejudice, the BBC version, will be on the plasma. Deb will be happy.

[LindaWhit]

I'm going to scrounge whatever leftovers are left in the fridge. OR more likely, I'll just go with cream cheese scrambled eggs and toasted English muffin. I'll be heading out in the morning to pick up Mom and head up to Maine since the Left Coast family members flew in last night.

Twenty-four hours with 7 people in the cabin will have Mom and me looking to leave around noontime on Sunday. :-) I then get my brother, SIL, and nephew on Tuesday night into Wednesday before the leave for L.A. I suspect we'll be going out for Thai on Tuesday night.

Have a good weekend, all. Will check back in when I return.

[Berheenia]

Those eggs are called Green and White and cost 10 bucks at Sarabeth's in Key West! Have a great busy weekend- think wine and pizza and dream about Thai.

[JungMann]

I purchased a fair amount of xanthan gum to aid with low fat and low carb cooking and have had decent results with sweets. Tonight is my first experiment with savories as I am using the gum to thicken lobster bisque made with 2% milk. I will use a small amount of roux for flavor, but the xanthan gum is doing the heavy lifting.

[Dirtywextraolives]

Oh, please keep us informed, I don't make bisque anymore as I don't want the heavy cream. I'd love to know how and if it works well.

[JungMann]

The xanthan gum does a good job of replicating the texture of the heavy cream but it's not quite "creamy" if that makes sense. While I got the mouthfeel of the cream, the 2% milk still tastes wan. I probably should have used more butter, but I think I did a reasonable job of spicing the bisque so it was not too much of a bore.

[Dirtywextraolives]

Good to know, thanks so much! I know exactly what you mean. Not being able to eat ice cream, whenever I get a taste of something made with heavy cream, I can instantly recognize the difference in mouthfeel, and I am so pathetically jealous of those who can indulge in it often.... I guess one has to get used to cooking with reduced and low fat products, it may taste similar but it definitely will never "feel" the same...so I'm psyched to learn the xanthan gum can help contribute to that feeling that I sorely miss...! Will let you know when I try it. How do you know how much to use? Have you found a guide online which tells you?

[JungMann]

I haven't seen anything online about using it to stabilize low fat soups, but rather I just experimented with proportions. You don't need to use much, perhaps 1/2 tsp. for 2 cups of liquid.

[scubadoo97]

XG does a good job of thickening. Down side is gastric bloating in some users

[Dirtywextraolives]

Thanks for the info, JM & scubadoo.

[GretchenS]

Last night was very lazy: a ham croquette from my freezer stash (a good way to go for those suffering a ham overdose) with pickled okra. Hit the spot. Tonight will be some lovely salmon which I will give the fermented black bean treatment to, sided by some very pretty baby bok choy. There should not be rice (questing too) but we shall see...

[Harters]

The "fermented black bean treatment"?

Please. Do tell.

[GretchenS]

Harters, you rinse off some Chinese fermented black beans (they are very salty), then combine them with garlic, ginger, soy sauce, dark sesame oil and rice vinegar and smear them all over your fish. Sprinkle with chopped scallions. Classically you would then steam your fish but it also works to bake it. I especially like this on salmon but it is very good on all kinds of fish.

[suzigirl]

That sounds perfect for cutting the oilyness of the salmon. I will try this. Thanks for the tip.

[Harters]

Noted - with thanks. Sounds a very savoury treatment which is going to go well with the salmon's richness

[Bacardi1]

I make something very similar to this (LOVE Chinese fermented black beans), but I soak the black beans in a little warm water for about 15 minutes or so, then drain & mash to a rough paste with the other ingredients.

[linguafood]

I make a similar dish,but I just nuke it for 2.5 min. or so, depending on how done you like your salmon. It's fab with some oyster sauce, too!

[mariacarmen]

mmmm need to get more fermented black beans, almost out....

[Dirtywextraolives]

What a great idea for salmon.... Thanks!

[roxlet]

Although it has only been three days since our party, we are all a bit tired of leftovers. I think that the remaining cassoulet will be portioned and frozen, and the ham and smoked turkey will be pushed to the back of the fridge for at least a day or two. Since it's a balmy 38 degrees, my husband is determined to make one of our summer favorites -- grilled tri-tip sliced over arugula dressed with a lemony vinaigrette.

[ChristinaMason]

<grilled tri-tip sliced over arugula dressed with a lemony vinaigrette.>

Damn, that sounds good.

[Dirtywextraolives]

Yes, that tri tip does sound good, now I know what to do with my leftover roast, thanks!

[Berheenia]

Last night we cooked for our friends at the women's day shelter- made two big trays of Zatarain's red beans and rice garnished with chunks of browned up kielbasa. Usually we eat what they eat but there were more leftovers to use up- sigh- meat loaf and garlic potatoes with zukes and spinach. Tonight WFD is two small cheeseburgers with a bag of salad and tomorrow I am picking up two servings of a killer white lasagna at a local deli. My freezer runneth over so no more cooking except for recipes that do not produce leftovers. Actually there may be a potato au gratin that I owe myself from 2012. And that means a ham steak.

[Bacardi1]

Poor hubby has been getting home a bit late this week, so last night was another quick but satisfying meal - Zatarain's Dirty Rice mix with ground turkey, & tweaked with a large chopped Jalapeno pepper. Green salad on the side.

[Klary]

Made a really big and very good pot of chili last night - black beans and barley, guajillo and ancho chili powder, some chipotles, mexican oregano, some chocolate and cinnamon. Toppings were avocado, cucumber and cilantro salsa and crispy friend strips of oyster mushrooms.

The bacon I resisted on Wednesday will be cooked tonight to serve with a pack of fresh kapucijner peas from the freezer (my aunt grows them and gives me a couple of packages every spring).

[scubadoo97]

Last night took the tails and bellies of a couple of sides of salmon and hot smoked them. We ate some with the left over black eyed peas and collards I made a few days ago

[Frizzle]

Tonight was Saffron chicken & herb salad from the COTM. It was a bit of a surprise of a dish for me and not like any middle eastern food I have experienced (although I don't claim to be an expert on the cuisine).
Cooked chicken breast, basil, mint, coriander (cilantro), fresh fennel, chilli and garlic served with a syrupy and slightly bitter sauce of orange and saffron. With all the fresh herbs and the sweet sauce and the chilli it felt more Thai inspired perhaps. Delicious but puzzling is probably my out take on this one. I'm still pondering on how exactly to write it up in the COTM thread.

[Harters]

We're doing a Belgian recipe with endive tonight. Halved lengthways; each half wrapped in ham and baked in a cheese sauce. Served with salad leaves.

Followed, unusually in this household, with a homemade dessert. I've been wanting to do this one for, literally, years - never got round to it and kept forgetting about it. But I saw I mention a few weeks ago and left myself a note. Anyway, 'tis Sussex Pond Pudding, which is as classic a steamed British pudding as you're going to want to find. You line a pudding basin with a suet pastry.....put a load of sugar and butter in thebottom.....top that with a whole lemon that you've stabbed repeatedly with a skewer (think of the boss, the person who greatly wronged you, etc) .......pack more sugar and butter around the lemon and on top.......pastry lid on and then baking paper on top of that to help seal everything......put in saucepan and steam for about 2 - 3 hours. Cream to serve. Not one for faint hearts....or dieters.

[Frizzle]

That dessert sounds fantastic. Has it featured on a cooking show at all that you know of? It sounds familiar for some reason. I look forward to hearing the verdict on it.

[Harters]

It's such a classic "proper pudding" that I'm sure it must have appeared on some show or other - although possibly not in recent times - steamed suet puddings are hardly in tune with modern cuisine.

[Breadcrumbs]

Sounds delicious Harters. While my Mom used to steam many puddings, this isn't one I was familiar w. I quick Google search yielded many recipes & photos though. What a lovely presentation too. A pudding to turn any meal into an occasion! Do let us know how it turns out. Definitely a drool-inducing dish!

Here's a link to a play by play on the recipe (from a real steamed pudding enthusiast it seems!!) if others are interested:

http://www.steamedpuddingevangelist.c...

[JungMann]

This reminds me, was endive not called "Belgian endive" in the US until very recently? Seems like one of those imperceptible evolutions in language that slip by unnoticed, much like when everyone decided to drop the articles in the Ukraine and the Sudan.

[LindaWhit]

It was called Belgian endive until recently. Good catch.

[Harters]

I'm never sure what to call it. This is the cigar shaped veg which, in the UK, can be called endive or chicory. Which can be a bugger as there's a sort of bitter lettuce thingy that we also call chicory - and which I don't like.

[JungMann]

I think Americans typically reserve the name "chicory" for the bitter salad greens which resemble dandelion. Wikipedia doesn't clear much up since apparently the chicory genus encompasses everything from escarole to frisee (both of which can also be called "endives").

[Dirtywextraolives]

Yes, I think the chicory types most often seen out here are escarole or frisée. They do not look like dandelion greens to me.....

[Harters]

The salady thing is also called frisee in the UK, as well as chicory.

Just by the by, I ate early (and alone - as herself is retrieving her mother from the hospital). Was all very good. I'm quite impressed at my efforts with the steamed pudding - good, solid food with a nice buttery, sugary, lemony sauce. I may not have stabbed the lemon enough though as I would happily have had more lemony.

[Breadcrumbs]

Good to hear the MIL is out of the hospital and that your dinner worked out well Harters. I find the intensity of lemon flavour often differs greatly from fruit to fruit. Perhaps some zest added to the pud next time would ensure that lemony kick you were hoping for. Thanks for reporting back.

[nomadchowwoman]

I love endive prepared that way. Mmmm.

[GretchenS]

Cooked endive is one of my favorite things, that sounds fantastic Harters!

[Dirtywextraolives]

Sorry guys.... Not sure why it wouldn't let me post them all together....

[mariacarmen]

you should see a second little red camera once you upload the first pic... right underneath it... no? i just tried it....

[scubadoo97]

Yup, you are correct MC

[Dirtywextraolives]

I did, but for some reason, nothing happened when I tried uploading the other two pics. No image.jpg appeared. Could have been my connection, who knows....

[Dirtywextraolives]

Wouldn't let me post all three pics?!

[mariacarmen]

gorgeous!

[Dirtywextraolives]

Thanks, you are very kind....

[Dirtywextraolives]

Pics of the roast tri tip, crispy braised chicken thighs, and pecan pie

[mariacarmen]

now THAT is what tri tip should look like! how exactly did you cook it, please? hopefully not on the grill, since i don't have one...

[Dirtywextraolives]

I roasted it in the oven at 350 for about an hour. Took it out when the temp read about 145. I also dry brined it for about two days, uncovered, in the fridge.

[mariacarmen]

thanks, dirty, and about how many pounds do you think your roast was? i think i've only seen smaller ones here, and i don't think they'd be that nice and red inside if i cooked them that long at that heat.

[Dirtywextraolives]

Yes, this one was about two and a half pounds. I picked the larger one as we had six for dinner, though I do have leftovers. But they don't come much bigger than that. For two, I'd have picked a smaller one. And maybe roast at 325 or 300. I'm coming around to the low and slow method for all beef roasts, instead of blasting them with high heat first. It stayed nice and juicy. Start checking the temp after 30 minutes, so you won't overcook it, which is so easy to do.

[mariacarmen]

thanks!

[Dirtywextraolives]

Anytime, of course!

[GretchenS]

Dweo, I agree with low and slow. Did you sear it on stovetop at all?

[Dirtywextraolives]

Sorry, just saw this now, must have missed it. No I didn't sear it at all, I usually only sear meat that I will be braising.

[scubadoo97]

What a beautiful platter of food. The meat looks like it's cooked perfectly and the potatoes look so good I want to grab one up and eat it.

[Dirtywextraolives]

Thank you, and I love those pee wees, they roast up so quickly and tender, they are my favorite potatoes right now.

[Dirtywextraolives]

Happy New Year to all my WFD friends! I hope the new year finds you all happy & healthy!

The New Year began with some gravlax, cinnamon mini bagels, cream cheese, thinly sliced red onion & capers. A little while later we enjoyed Ina's breakfast bread pudding, made with brioche & golden raisins, and served with butter pecan, strawberry & blueberry flavored syrups, which I thought the kids would enjoy.

The New Years dinner was a roast tri tip with roasted pee wee potatoes, asparagus and a celery root gratin, that I found over on the chow DOTM thread. I made it as Martha Stewart instructed, though we had low fat milk instead of heavy cream, and had 2 cups of cheese, instead of one, by mistake! I had given my mom a two cup measuring cup, and she kept grating the gruyere & Parm until it was full. :) but it worked out since we had the lighter milk and there was quite a bit of liquid in the dish from the julienned celeriac. Tasty nonetheless.

The following day we enjoyed leftovers of the fancy hors d'oeuvres from Dean & Deluca, with that lovely duck & pork pâtè with orange, brandy & dried cherries, en croute. Mini corn dogs & pizza bagels were welcomed by the kids.

Tonight we enjoyed Thomas Keller's crispy braised chicken with olives, lemon & fennel. I made a pot of oven polenta with milk & chopped fresh oregano, which turned out well. Also a loaf of roasted garlic bread, in case the kids didn't eat the polenta and a butter lettuce salad with sliced honey crisp apple and smoked almonds, dressed with a mustard & champagne vinaigrette. Leftover chocolate pecan pie was demolished. So were the bottles of Sauvblanc.

[Frizzle]

That all looks outstanding. Wow!

[PHREDDY]

DWEO!!!!!....WOW what a great way to start the Year!!!! (Just remember to invite me next year!)

[scubadoo97]

Living large DWEO. That is an amazing diary of good eating. Way to ring in the new year!

[Dirtywextraolives]

Thank you all for the kind words. I enjoyed cooking and spoiling my parents who were visiting, as they don't get to cook & eat like they used to.

[mariacarmen]

lucky for you and your parents!

[mariacarmen]

that chicken sounds amazing.

[nomadchowwoman]

Fantastic spread(s)! So nice that your parents got to enjoy your cooking. Sounds like a wonderul time.

[steve h.]

Keller's crispy braised chicken is a keeper.

[Dirtywextraolives]

It is, isn't it? Simple and satisfying. I added too much broth so there was quite a bit of sauce, I think it would have had more flavor, had I not inadvertently added an extra cup of stock....

[steve h.]

Practice makes perfect. We had the same dish last night. Leftovers are pretty good, too.

[Dirtywextraolives]

Yes, yes it does. Do you guys use 12 thighs?! And if not, do you use the same proportions for the sauce?

I only made six, as there were only six of us, but they were good size. Don't have a sauté pan that is oven proof to fit that many thighs in one layer. But I wish I made more, as one of my sons loved it. Also I saved most of the sauce and poured it over the leftover polenta for a quick supper for me. Glad to know it was worth saving.

[steve h.]

Six fat thighs work for us. We use Kentucky windage on the sauce. When it comes to leftovers, I pour off the sauce in one container and park the chicken in another. I re-unite the two when re-heating. Your polenta pairing is brilliant.

[Dirtywextraolives]

You're too sweet....
May I ask, what is Kentucky windage? Bourbon? We gots lots of that....;)

[roxlet]

Which book is this recipe from? Ad Hoc at Home?

[Dirtywextraolives]

Yes. Ad Hoc at home.

[JoanN]

Yes, Ad Hoc.

[mariacarmen]

The BF cooked tonight - first foray into the kitchen of 2013. He is helping me in my quest that we are not calling a resolution, and so prepared a lightened-up version of smothered pork chops (very tasty, tho i am not a fan of onion gravy and i'm ashamed to say i scraped them off), grilled sweet potato wedges, and some really delicious steamed chard with a ton of lemon zest, crushed red pepper flakes, and kosher salt.

[Klary]

ha, I'm also on a quest that I'm not calling a resolution. Just had a big salad for lunch instead of lots of bread and lots of cheese, what I usually eat. But I did stray from my quest earlier this week when going out for pizza and quite a lot of wine....

[nomadchowwoman]

Please send the onion gravy my way.

[mariacarmen]

i shoulda.

[nomadchowwoman]

We'll have a starter of chicken liver pâté. Then I will get the chicken pot pie I've been craving. Sides will be leftover braised cabbage and some brussels sprouts I need to use up. Weird combo, all the way around, I know, but I want the fridge cleared.

DH has gained two pounds (horror!) and announced that he wants to try a low- to no-sugar diet. I'm sure I've gained five (but I'm afraid to verify), so I was reluctantly considering low-carbing it for a while anyway, but maybe I'll try his idea. The good news is that a martini has virtually no sugar. So at least if I have to give up my wine for a while, I can replace with my favorite cocktail.

[roxlet]

The definition of eternity: Two people and a ham. Who was it who said that? Dorothy Parker? Anyway, there are three of us, and leftover ham it is for dinner tonight -- at least for me. My son says he wants the leftover stuffed shells, which is also what my Egyptian guest (recently renamed typhoid Mary due to her interminable cold) will probably have. My husband will likely also have the ham when he gets home from playing some squash. I plan on having some (leftover) potato salad with the ham. The glaze on the ham is really wonderful --- very spicy and a tiny bit sweet. I keep eating the ham to get more of that glaze.

[mariacarmen]

it sounds like Dorothy, doesn't it?

what's the spice in it? i bought a ham on sale and i'll probably do a different glaze on it than we did for xmas, tho it was really pretty good (simple, though, for my dad - french's and brown sugar!)

[roxlet]

Light brown sugar dissolved in a little water, cayenne, dry mustard, black pepper, salt, breadcrumbs. He doesn't remember the proportions...

[JungMann]

I've never heard that quote, but what a truism! My aunt was just telling me how tired she has gotten of our Noche Buena ham.

[Berheenia]

She was a woman ahead of her time - always loved that line.

[PHREDDY]

Rox...That is why I always make two...One for today, and then let the guests take the leftovers, then one for us...Half is cut up into freezer portions, and then we carve away for the next several days!

[twodales]

Ha Ha. I have some lovely ham here too. So one of these nights it will be mac and cheese with our leftover ham. The rest will be sliced up and used for sandwiches and breakfast fry ups. Love fried ham.

[scubadoo97]

I just got a sous vide device called the SideKIC and had to play with it yesterday. We've been eating a lot of salmon these days and it was the perfect protein to try SV on. Simple seasonings with a little herbage. Sides of shredded brussel sprouts and salad completed the dish. The salmon was done on the rare side and was delicious.

[GretchenS]

Gorgeous pics, scuba!!!

[mariacarmen]

amazing...

[scubadoo97]

Thanks. Not so amazing really. Incredibly simple.
You don't even have to have SV equipment to do salmon.
Most homes produce 120+ * f water from the tap. Can be done in the sink with a zip bag.

[mariacarmen]

oh, i just meant your pics!

[scubadoo97]

Thanks again

[nomadchowwoman]

Really? You can SV salmon w/tap water and a zip bag?
That salmon is gorgeous.

[steve h.]

Conceptually.
A large water heater would be key to success since temps shouldn't vary during the cooking process.
Folk cook stuff in their dishwashers and on their car/truck manifolds, too.

[scubadoo97]

Yeah, since salmon will be done (not pasturized) in around 15- 20 min it can be done in a large sink full of hot water. It will stay hot for that short period of time. I've done it a couple of times in the past. You don't have the control to hold it for an extended period of time but it works

[ChristinaMason]

My hubby has improvised sous vide hacks with a small styrofoam cooler and hot water. He monitors the temp and adds boiling water as needed to bring it back up to temp. Great for steaks, and salmon should work as well.

[Dirtywextraolives]

Looks delicious, have fun experimenting!

[juliejulez]

Tonight is pork tenderloin that has been marinating since last night in soy sauce, dijon mustard, brown sugar, garlic, and olive oil, along with some mashed potatoes and steamed broccoli. I'll be making a pan sauce too to pour on the mashed potatoes, yum.

[Bacardi1]

We ate quick & simple last night.

Just Potato & Cheese Pierogies sauteed in butter with a side of sour cream.

[Frizzle]

Last night was mejadra from the COTM with just Lebanese cucumbers on the side. Delicious.

Tonight was solo dining again and I had to make the most of the absence of the one who won't touch offal. Chicken livers cooked barcadi1's way - with caraway seeds and lemon. I loved these, the caraway works wonderfully with the livers. Alongside and probably not the best match was another COTM dish. The parsley and barley salad, kind of a riff on tabbouleh.

Also cooked up tonight with the remainder of livers was a pâté with sage & capers. It will be lunch tomorrow but a few slices of crusty bread slathered in it did become an after dinner snack.

[twodales]

The crispy onions make the mejadra IMHO. Love it!

[nomadchowwoman]

Any chance that is the pate from Union Square "Second Helpings"? I made a batch yesterday to put portions in the freezer. We love that stuff--sage and capers work so well w/the chicken livers.

[Frizzle]

I got my initial recipe from a New Zealand magazine called Cuisine. Unfortunately said magazine is tucked away in a box in storage in another country so I winged it from memory and the results weren't as good as following the recipe. I cooked the livers for a tad too long I think. It's a lot darker and denser than the one I used to make and I've seen some recipes have cream. I'm wondering if it's an ingredient I've forgotten. Is there cream in your recipe? The flavour is nice so it's very edible, it's just not the smooth texture I remember.

[nomadchowwoman]

There's no cream in the recipe, but I do puree the mixture un til it's smooth although the recipe calls for a chunkier result.

I paraphrased the recipe in this thread, if you feel like scrolling down. I can't figure out how to get to just the report on the chicken liver crostini, as the recipe is called in the book.

http://chowhound.chow.com/topics/8758...

BTW, rabaja had a suggestion for adding a bit of tomato paste, which sounds like a great idea (although I forgot to do it last time I made it).

[maplesugar]

Repurposed the last of the turkey leftovers and made Creamed Turkey & biscuits... basically turkey pot pie sans pot.

This is one of those recipes you can easily tweak to your liking. I know my kids don't do mushrooms (I know) so I sauteed some on the side for us and just added extra carrots and a handful of cooked new potatoes leftover from another night.

http://dinnerwithjulie.com/2008/11/27...

[weezieduzzit]

Our awesome and generous next door neighbors defrosted one too many freezer bags of Hatch chilis and brought one over this afternoon. Her family is from New Mexico and they make a trip every year to visit and bring back a gunny sack of them. They appear whole and already roasted so I'm going to see if I can stuff them with spicy sausage and cheese. If they're not whole enough to stuff I'll do it in a layered style. There are a couple of perfect avocados on the counter ready to be used so the timing is great. Some salad greens, some sour cream, some salsa and we'll be set. If I'm feeling ambitious I'll whip up some tortilla soup or a chicken version of pozole but its not likely... I'm working on totally cleaning out and organizing the kitchen cabinets to get the year off to a good start.

[roxlet]

Dinner tonight is cassoulet! My husband makes an amazing traditional cassoulet following Paula Wolfert's recipe from The Cooking of Southwest France. He makes the confit, gets pork skin to line the casserole, and he tops the whole thing with saussison a l'ail. He made two for the New Year's Day Open house, but only the larger of the two got eaten since it was brought out too late. None of us had a chance to have any, so I am really looking forward to it tonight. I'm also very happy that the holiday entertaining is now over, and once the tree is undressed and ornaments are put away, it will signal the end of the holiday season for us. It's been great, but I'm ready for it to all be over now. However, the food will be hanging on for a while, for in addition to the cassoulet, we also have quite a bit of ham and smoked turkey, and one container of stuffed shells, which will be eaten by our Egyptian while we have cassoulet!

[linguafood]

O.M.G. Wish I could sit at that table tonight :-)

[roxlet]

You'd be very welcome! That's what we need: more mouths to feed, particularly mouths that eat pork in all its glory. I didn't mention the terrine. That's pretty fabulous also.

[steve h.]

What a great meal.

[mariacarmen]

absolutely fabulous . i want some of the terrine too. you know lingua and i will do our part with the pork.

[GretchenS]

... very jealous, wish I could have joined you!

[nomadchowwoman]

Oh, I love that cassoulet recipe.
I'm with you: let the holidays be gone--but that cassoulet would be welcome for a while.

[steve h.]

Hard to believe it's Wednesday already.

I'll assemble lobster rolls from leftover pieces parts on some decent Connecticut-sourced rolls. Mayo, salt, pepper to dress the freshly-sliced lobster medallions. A splash of fresh lemon, too. The rolls will be lightly toasted and gently kissed with a brush of melted butter. Fresh chives to top things off.

It's summer in New England!

edited to add: there will be chips (crisps), maybe a gin and tonic.

[nomadchowwoman]

It is so interesting and inspiring to read about everyone's NYE and NYD traditions (or breaks with) and all the scrumptious delights w/which Hounds celebrate, whether quietly or w/cabinloads of friends.

After three nights of celebration, last evening's early dinner was postponed by BFF until tonight (!) so her hubby could recover. Glad for the respite, I made roast duck legs and braised cabbage, which got DH to the table and away from football for a while (the man will work for duck).

NYE was very nice, low-key; we went to the home of good friends, both Europeans with holiday fondue traditions--so it was meat and vegetable fondue with lots of lovely French champagne (brought by friend's mother in her suitcase last trip--to ensure that her beloved son had the "right" bubbly for his NYE toasts; gotta love maman's concern for son fils!). I contributed the app and dessert--same old fig-goat cheese-prosciutto tart and chocolate mousse tartlets.

Sunday night was a somewhat formal dinner party--more excellent champagne, lobster, lots of other beautiful food--but still loads of fun. And the night before, we hosted a small dinner to see my sister off--baked oysters, pasta, salad, bread pudding as per her request.

Yes, I do need a diet (but I'm craving pot pie of course). The partying does get to be a bit much in this town. After all the holiday craziness, we are headed straight into Mardi Gras season and then the Super Bowl. Oy.

Happy New Year fellow Hounds. May 2013 be a year of not only good eats, but good health and good spirits. For those of us who suffered loss, grief, or pain in 2012, may the new year bring solace and better times. And for those unike those of us who frequent these boards, who may not have enough to eat, let's hope 2013 is bountiful.

[juliejulez]

I'm back to work and sooo tired. I got used to sleeping in for the past 12 days :) Trying to keep it light and easy tonight... Giada's Pork Chops alla Pizzaola and some steamed veggies.

[Klary]

I'm hoping to post more dinners on here this year. So, to start: our frugal dinner for New Years Day (after a NYE of snacking) was Kabocha/fennel soup with rosemary, whole weat baguette with roasted carrot and sprout 'hummus', and a green salad with capers, gherkins and hard boiled eggs.

Now I'm in the mood for some smoky bacon, but really trying to eat healthy this week, so we'll see if I'll be able to resist the package that's still in my fridge (I should probably freeze it to protect myself...)

[LindaWhit]

I was going to suggest freezing it in 2-3 strip packages before I read your last sentence. :-)

[Bacardi1]

Yesterday we enjoyed our annual traditional New Year's Day dish - my own version of an all-poultry "French Cassoulet". Served with a nice green salad & a good warmed crusty locally-made French baguette.

[Harters]

The leftovers from New Years Eve take centre stage at Harters Hall. So, that's going to be very thinly sliced roast pork (thinly sliced coz it'll make it look more than it really is). And the carrot/swede mix, broccoli & spuds mashed together and fried as bubble & squeak. Elegant it ain't. Delicious it is.

Followed by "spluttered bananas" coz they're getting a bit soft. They get fried in butter, sugar sprinkled on, then a very big squeeze of lemon and they're done. Occasionally, we've chucked some booze in there as well and flambeed it - a banana liqueur would probably be brill. With Green & Black's vanilla ice cream

[mariacarmen]

Damn you people are GOOD. LOVING catching up on these great eats. Bf and i are back from our little jaunt (lovely time) having brought in the new year at a dive bar with an AC/DC cover band (not by choice but it was fun!) Only "cooking" was a hangover sammie of leftover STELLAR bbq tri tip from a local joint (which i of course learned about on CH - posted about on the CA Board) this a.m. Home now and cooking will commence soon. Happy new year to all you lovely, delicious people

[Frizzle]

AC/DC how fabulous...it's a long way to the shop if you want a sausage roll.

[weezieduzzit]

hahahahahhaha FUNNY!

[mariacarmen]

hahaha - ok, i had to google that to get it! i am NOT a fan of the band! tho we had a great time.

[juliejulez]

Oh I miss the tri-tip sandwiches in Central CA, where I was born and raised... cooking it at home just isn't the same. Lucky you!

[gingershelley]

Happy New Year all my WFD friends!

Home tired and happy from a big 2 nights at the famously infamous 'Mt. Baker Cabins' set up that a variety of friends have been coming up to for near, (well, I feel old now) around a dozen years....

We have 2 bunk cabins that total about places for 26-28 people - used to be the small cabin was for the single guys -now for the families with toddlers - anyway, it's a few days of skiing/snowboard at Mt. Baker with evenings of camradrie, and more show up as we near the date of NYE. This year was different based on the date of NY being a Monday night, most folks had the weekend to be there. I arrived in the middle of the chaos, but all good. This year, the tables were allready arranged for a gang in the main cookhouse/party cabin, and someone who was NOT me brought tablecloths and candles! Awesome.

So after a day on the slopes yesterday, I went back early and pulled out my leg 'o lamb that had been on low since morning. Also had Ottoleghi's spinach salad on deck, and the roasted squash with red onion and tahini. Others had SO many items for NY dinner; wild mushroom lasagna, big ceasar salad, charcutarie from Salumi, kale salad, etc...

Anyway, it was a great festive night last night, and most folks got up after jello shots and the limbo contest well after midnight, to hit the powder again. Ouch. By tradition for me, I don't ski on NY, but make a batch of serious oatmeal with dried fruit, and cream, milk and demerrara sugar on the side for those who want it, then I pack my cooler and slink home.

Today was a beautiful day in the PNW, and the drive home was awesome with all the mountains out for the 3 hours it took to get home.

Roomie welcomed my tired self home with some NYday prosecco this evening, and we made (sounded good!) swimming ramma with chili-coconut rice, piles of fresh sauteed spinach, and chicken breast in a mildly spicy peanut sauce.

The year is off to a good start, my friends. Now, I must go to rest, as I am tired. Smiles.

[Frizzle]

That all sounds like a fabulous new year of food, friends and feasting. Happy new year!

[nomadchowwoman]

You folk really know how to do NYE, GS. That sounds like a grand time with great eats--and a nice drive back to boot!

[PHREDDY]

GS...

Is your email adrress on your profile up to date?

Been off Chowhound for lots of personal reasons, and read about your loss...

I do not think this pertinient to discuss these on this board, so please update or send it to me: [e-mail]

[twodales]

I picked up a decent shank-half ham-on-the-bone for $6.00 saving about $17 on the deal. So ham tonight with tons of left-overs and a side of sweet potato and goat cheese galette. Heavy on the thyme. This side dish is a favorite around here. Fresh berries with a little Grand Marnier and a dollop of double cream from the Hols for afters.

[suzigirl]

Nice thick cut ham steak, scalloped taters and steamed broccoli. Simple

[Berheenia]

Wish I'd thought of that. Ham and New Years Day were my family tradition. I see scalloped taters in my future. We went with a fancy meatloaf and garlic mash.

[suzigirl]

Nothing wrong with meatloaf and mashed. That sounds good

[scubadoo97]

Happy New Year to all. Hope this year brings you good fortune in all aspects of your life

I spent the last couple of days at my cousin's beach condo. Since cooking in someone's kitchen is often awkward I decided to make something I could just construct on the spot, so did a tuna stack. Figured it would look impressive and taste good and yet be darn easy.

The weather couldn't have been better. Cool nights and warm days. Long walks on the beach and great view of the fireworks from the balcony at the clock struck midnight.

Made black eyed peas and collards for today's lunch. I love em and can eat beans and greens any day of they year.

[suzigirl]

I want two of those please. It looks amazing

[steve h.]

That is one fine photo.

[gingershelley]

I will have what your having Scubadoo - happy NY!

[twodales]

Well we had two invitations to go to cabins this weekend. One rustic and almost all the way to Canada and one three hours away to Eagle country near the Missisippi. Declined the one and the other one fell through due to a change of plans. No bother. We had a local standing offer to a small soiree so we whipped up a few treats to share and went to the local do.

Before that however, not wanting to feed up on party food, I made a nice New Year's eve meal for yours truly and the Britster.

We started with Swedish(North Sea) shrimps in creme fraiche, lashings of fresh dill and lemon over avocado halves. We then had filet au poivre, pommes frites and spinach with a nice St.Emillion. Too full for any puddngs. Nice civilized meal with my delightful hubby before welcoming in the New Year with friends. Rather low key, the way I ike it to be.

Wishing you all the best for 2013.

[steve h.]

Good food, good wine. Nice.

[gingershelley]

All the best to you as well 2dales, for a great 2013; sounds like you saw it out in style:)

[GretchenS]

Happy 2013 to all of you! I have loved reading about your meals and parties!

The osso buco for the oldsters' party was a huge hit with all of them and there was enough leftover for two freezer meals for him. I brought all the marrow bones home to freeze and use to enrich my next batch of stock. Last night was the cotechino and lentils and bitter greens salad which is traditional in my family. The oldster poured a lovely Vino Nobile di Montepulciano to go with -- fabulous wine. Early this morning I put my sister on the plane back home so feeling a bit blue since I don't know when she will be back. :( Not sure what I will have tonight: there is nice leftover pâté and washed rind goat cheese, or leftover lentils and a bit of cotechino, or spaghetti with sauce from the freezer.

[gingershelley]

GretchenS! - Happy 2013, and that sounds like a great wine, nice family tradition, and as you will; I shall miss my recently-seen sister. Till 'we meet again....

Enjoy the leftovers in the new year!

[juliejulez]

We went to a hotel party that had an open bar on top shelf liquors, and we got a room at the hotel, so needless to say, it's Hangover Central back here at the house. We already got fast food cheeseburgers on the way home. Tonight I'm making a homemade version of Hamburger Helper LOL. It's called "Chili Cheese Beef N Mac". Not usually something I'd be interested in but right now, it sounds delicious and like perfect hangover food.

[linguafood]

That totally sounds like perfect hangover food.

[Frizzle]

What a fun night and I thoroughly approve of your hangover food choice.

[linguafood]

The pasta parade was fun, and I thankfully didn't overeat -- no radical diet needed in the next few days :-)

My caesar disappeared quickly, as did my man's FAB mushroom lasagna. I helped a bit with the prep (also b/c I was curious about the béchamel, never having made one... yes, I know. ridic!) and was freaked out about how much the butter & flour mix was looking like mashed potatoes. I thought it seemed way too thick for a sauce. But whaddya know -- the lasagna was incredible: creamy, garlicky, shroomy (a mix of baby bellas, shiitake and hen of the woods).

Unfortunately, the host packed away all leftovers before we could take ours home -- despite his complaints about having to eat pasta until February '-)

So, no leftovers for us today. I'd picked up a nice fat head of cauli & some kosher chicken breasts on Sunday, so we'll go for the good ol' casa lingua standby of piccata, the cauli will be roasted. Maybe some spinach or salad on the side.

Happy new one, y'all. 365 brand new shiny days of good eats ahead of us! YAY!

[Frizzle]

Oh no to the swiped leftovers but it sounds like you had a great meal and tonight's meal sounds wonderful.

[gingershelley]

Freaky weird that a 'potluck' of pasta had the host squirreling away all the leftovers?

Oh to a New Year of less of that sort of stuff:)

[Bacardi1]

Last night we just "grazed" - baked clams; American Hackleback, Alaskan Salmon, & French Trout roe/caviar; smoked lox salmon; whipped cream cheese & crackers; a nice cheeseboard (Humboldt Fog, Pecorino Peppercorn, Dill Havarti, aged sharp Cheddar, a Yanch spicy Habanero processed cheddar, etc.). Were satisfied enough that we didn't bother with the Pierogis, lobster rangoons, & spanokopita we had in the freezer. Will save those for another time.

[Frizzle]

The grazing sounds wonderful Bacadi1. Btw, I meant to try your chicken livers with caraway recipe for NYE to go alongside the spinach, date & almond salad I had but in the end the heat here was too crazy to brave a bus trip to a buy livers. I'm hoping I'll get a chance to do it soon.

[LindaWhit]

A very happy New Year to you all. I hope it was a safe and fun New Year's Eve for those who partied like it was 2012.

As for me, it was watching the 2 hour tribute to Dick Clark and all he meant to music and American television and to New Year's Eve. Before him? I think all we had was Guy Lombardo - Dick Clark rescued the country! LOL And growing up with American Bandstand, it was *the* show to watch in the 1960s and 1970s. Then I watched a bit of New Year's Rockin' Eve, but I'm old and the artists are just not in my wheelhouse, so it was lights out for me by 11:30, but with a couple of end-of-year kitty-cuddles from the boyz.

I've never done the pork, greens, black-eyed peas, cornbread thing for a New Year's Day menu, so I won't start now (besides, I had pork for dinner last night, so I got a jump-start on it for the new year!). Instead, I'm getting started on some meals which I can freeze for Mom. Specifically, Beef Stew. Saw some cipollini onions in the store yesterday, and thought a beef stew would be a good start to the year.

I'm using a chuck roast I'll cut into stew-sized pieces. And I don't like cooking the potatoes and carrots in with the beef, so they'll be cooked separately. Otherwise, I'm actually going to go out to the stupidmarket for mushrooms and instant espresso. Believe it or not, I have the demi-glace. :-)

http://tinyurl.com/Red-Wine-Braised-B...

[roxlet]

I love cipollini onions. That sounds like a delicious beef stew!

[Berheenia]

We got some demi-glace for Christmas and it has already been opened and used to make a yummy beef stew. Your house will smell so good...mmmmm

[LindaWhit]

It *does* smell good! I've got two dutch ovens going in the oven, one with the recipe noted above in my Le Creuset, and another smaller dutch oven with a jury-rigged recipe, using no red wine but using beef stock, some demi-glace, Worcestershire sauce, balsamic vinegar, chopped onions, mushrooms, and dried thyme.

So why do I have two stew pots going? Umm...because I bought a chuck roast *and* some additional stew meat, because I didn't think the chuck roast was going to be enough for both me and the containers I wanted to give to Mom. Umm....yes it was. :-)

[Berheenia]

So do you freeze the final stew with potatoes? I have to make a decision about the stew we made Sunday and can't possibly eat in the next couple of days. Too good to waste! Thanks in advance!

[LindaWhit]

Nope. I made more stew than veggies, so I froze three 2-cup containers of the stew (beef, cipollini onions and mushrooms, and gravy) for my Mom. The rest of the veggies just got eaten with the rest of my stew. :-)

[Berheenia]

I tossed all the veggies and froze the meat, gravy, onions and mushrooms. I can see this as the base of our DOTM pot pies. Individual ramekins with a lid of TJ's puff pastry.
(I almost tossed the whole thing - I know, people are starving but damn it I am sick of leftovers!)

[Frizzle]

Our first meal of the new year was from the COTM. Conchiglie with yoghurt, peas & chilli. I've done a write up on the thread so won't repeat myself here except to say it was delicious. It's still steamy hot here in Sydney so a lukewarm dish hit the spot.

Dessert was 'awkward chocolate' from one of those extra boxes you buy and gift wrap at Xmas time just in case you get a surprise present from someone and you need to reciprocate in a hurry. I figured by jan 1 we were well clear of the danger of anyone foisting an unexpected gift on us so they were fair game. Tearing open the gift wrapping was surprisingly satisfying too. 'Ooh a present! For me?!'

[Julia_T]

LOL at the 'awkward chocolate' gift idea - will remember for next year!

[weezieduzzit]

Hilarious- bit I'll tell ya... having "extras" has saved my rear many times, including this year.

[Harters]

Welcome to 2013. It's going to be another big year for Harters and Hartess. Trips are planned - three weeks in Tenerife catching winter sun; another trip to America being planned (a long time ambition to visit Nashville and then to catch some bluegrass music in smaller towns). A shortish trip to France and Belgium for some battlefield visiting but also some seafood eating along the Channel coast. And that's just for starters.

Speaking of starters, there's homemade pate tonight. Followed by venison haunch steaks. We seem to have cocked up in the vegetable department and I'm not up for braving the supermarket - so veg will be whatever is in the freezer. Maybe no carb. But some ice cream to finish.

[LindaWhit]

A very happy new year to you and the Mrs. Sounds like a couple of great trips planned. I hope you've found several threads where the excellent BBQ is noted for your Tennessee trip (Memphis!). I think I recall you saying a couple of states would be visited? Lots of different types of BBQ out there to try.

[Harters]

There's a North Carolina BBQ Trail that I hope to follow for at least a short part of its route. I'm curious to see how it differs from the mustardy South Carolina version.

Hope your evening turned out not to be too depressing for you.

J

[LindaWhit]

vinegar or ketchup? I believe eastern NC is vinegar-based, western NC is more ketchup-based. In Memphis, you can get both. :-)

And the evening turned out well enough, thanks.

[linguafood]

Braving the supermarket? Isn't everything closed o'er there today?

[Harters]

Small shops in the village are shut, but the small outlets of the supermarket chains are open. Major retailers are open.

[linguafood]

Wow! That's interesting. Here, in the land that invented capitalism, stores are closed today.

Germany, too.

You lucky b'stard '-)

[LindaWhit]

No, just in your neck of the country, lingua. Supermarkets and pharmacies like CVS were both open today in New England.

[linguafood]

OK, clearly talking out of my ass here. I haven't left the house today (and don't plan on doing so) -- who knows if Wegmans isn't open today! Or CVS, for that matter.

I'll shut up now and go back to bed :-)

[LindaWhit]

Well, IIRC where you live, I used to live in your state, so I do know that things are often closed there when they were open in other states. :-)

[mariacarmen]

what a fabulous year to look forward to, Mr. H.

[Bacardi1]

Last night's dinner was a freshly-made heavily-tweaked version of my own "Green Bean Casserole", but with lots of bite-size pieces of roast turkey added that I had saved in the freezer from Thanksgiving. It was DELICIOUS, & has definitely given me a tried-&-true leftovers dish for next year's Thanksgiving.

For tonight it's our traditional "grazing menu". Just finished our Baked Clams, & have been grazing off of our cheese board (Humboldt Fog, Pecorino Peppercorn, Smoked Gouda, Aged Sharp Cheddar, Dill Havarti, etc., etc.). In an hour or so I'll break out the smoked salmon, caviar, & bubbly.

[gingershelley]

Hi Everyone! Womaning the "kitchen central" aka, the central 'cook house/hang out' cabin for our NY Mt. Baker gang... People are coming back from skiing all day nearby, and food is appearing out of coolers and bags for snacks, etc. while we gear up for the main feast around 9'ish.

There is a leg of lamb in the oven someone marinated and brought, my friends Kim brought a pork leg I sent her Linguafood's salt prep/etc. to get it ready, and I agreed to put in the oven while she was on slope. I have on deck Jerusalem spinach salad with dates/almonds/ etc., and an eggplant casserole to share, plus feta herb dip.

Happy NEW YEAR to all my chowhounds, as I must give back this laptop and head back into the kitchen....

Wish you all the snow, the limbo contest at 11:30'ish we do here, the massive 'year of 2012 and our pasts" soundtrack that someone's manning on the connected Ipod's, and well - the feast of friends to send out the year.

Here is to great food, good relationships, fine smells in the air, candles on the table, many bottles of wine.... and cheers - a toast - to all that has been, and all that is possible.

Yes. And to someone in this convivial group stoking the fire in the sauna for a post-midnight hang. Joy and Peace my Ch'ers!

Happy New Year!

[weezieduzzit]

We dress like Lucy and Ricky, listen to early rockabilly and doo wop, he drives a 1949 Hudson and I drive a 1960 Buick, and our newest piece of furniture is from 1957 so I'm quite logically making fondue for New Years Eve dinner in my kitchen which was last remodelled in 1955. Anyone see a pattern here? :)

Happy New Year everyone!

[mariacarmen]

No, no, no, tell me this isn't a joke- u really dress up like the Ricardos??? LOVE IT!!!

[weezieduzzit]

Unless I'm dressed up in which case i look like a 50s movie star.

Really. Its actually perfectly normal with the group we run with. Everyone looks like that.

Those are the only clothes I own other than a couple pairs of jeans and a few tshirts for when I'm out hunting for vintage stuff. (You have to remember, I'm a vintage dealer... it's ALL things vintage for us!)

To be on CH topic.... I was looking through an issue of Bon Appetit from 1999 called "The American Century in Food." I think I'm going to make a list of the "classics" to master this year.

[mariacarmen]

oh man, i love it!!! Lucy is my favorite, ever ever ever.

Re Classics - You should start a thread on that, weezie!

[weezieduzzit]

I changed my avatar,... look quick so I can change it back.

[mariacarmen]

i couldn't love you more than i do right now! fantastic!!

[weezieduzzit]

HAHAHAHA

We really do have a fun life and if I dare take things too seriously it only takes a couple of seconds before Joe has me laughing again. :)

[LindaWhit]

Shoot. I missed it. :-P

[weezieduzzit]

Everyone should find a food related picture of themselves. Then it would be on topic.

[mariacarmen]

i never knew our avatars had to be food related!

[weezieduzzit]

They don't- but if people just posted pics it would be OT. Considering what a creative group this is, there could be some seriously funny pictures.

[JerryMe]

Junk food for NYE dinner - Tortino pizza anyone? Ha Ha! It's a tradition along w/ cleaning out all of the leftover nibbles. Some really excellent meats and cheeses along w/ crackers and veggies and sour cream onion dip (told you it was junk food). It's only DS and SO for the holiday - we won't be going anywhere. We're spent from being at friend's the last few weeks. I'll have beer and there's JD if anyone else wants some alcohol.

I HAVE made mini cheesecakes that DS is dying to tear into. Merry and Safe New Year's everyone!

[steve h.]

Deb and I will share a little Osetra caviar on lightly toasted blini with creme fraiche on the side. Laurent-Perrier to wash it down. Later there will be a green salad topped with smoked salmon. I'll be boiling up some lobsters tonight for lobster rolls tomorrow.

New Year's Day will be an endless stream of nibbles as we watch the Tournament of Roses and hours of football.

Happy New Year everyone!

[Dirtywextraolives]

You two are a classy bunch! Sounds lovely. Hoping our temps for the Rose Bowl parade come up a bit, so we can, once again, be the envy of the country, weather-wise. It's been uncharacteristically cold for the past few weeks. But still can't complain.... Happy New Year, Steve!

[steve h.]

Thanks DW, you're way too kind.

The parade is pretty special. I took Deb to the staging lofts in December of last year (just after the wind storm). We were pretty excited when we saw the gussied-up frames on TV when we got home. Pasadena is drop-dead gorgeous. I have some history there.

Happy New Year to you and yours!

[Berheenia]

We are doctoring Nigella's minestrone soup for an early supper (it was not da bomb but a dud) so hope some copycat Emiril's bam brings it to life! Later on we get dressed up (not dressy evening wear but beyond jeans) and go to the same NYE party we've been going to for 35 years. Not too far away and beautifully catered and sing in 2013 in the company of old friends. Tomorrow is a sloth day- leftovers and pajamas dress code. Happy New Year everyone and God Bless you Tom Brady!

[LindaWhit]

Have a wonderful time at the party, Berheenia, and enjoy Sloth Day tomorrow. (And I love your last sentence! I agree!)

[Frizzle]

It's New Year's Day already here. Last night the man had to work so it was solo dining. I'm still feeling meat weary so it was a salad again. This time the Spinach, Date and Almond salad from Jerusalam with a couple glasses of proseco to wash it down. A few episodes of Boardwalk Empire entertained me so I saw the new year in with Steve Buscemi.

Happy New Year all!

[Dirtywextraolives]

Salad sounds nice, and not a bad way to spend the New Year's Eve.... Lol!

[Dirtywextraolives]

Happy New Year to all my CHOW friends! I wish everyone here a safe & healthy 2013!

Meals here lately have been simple, like another crockpot full of beef vegetable soup, that is completely gone now. Did not cook yesterday as we went to a grand brunch buffet yesterday and filled up on all sorts of goodies.

Making a chocolate pecan pie right now, so we have something a little sweet to end the year. Dinner is my annual hors d'oeuvres extravaganza. I was planning on making something from my Zuni Cafe cookbook, but my Mom sent my six boxes of frozen goodies from Dean & Deluca, including Stilton & cranberry turnovers, Brie with apple chutney and lobster Mac & cheese cups, can't wait to try them. One of my sisters also sent us some beautiful cheeses from Murray's Cheese shop, so we'll slice some salami and put out some olives and nuts, champagne, martinis and scotches.

Don't know if we'll make it to midnight, some years we like to celebrate with the East Coast folks in NY, then hit the hay shortly thereafter, so as not to be zombies tomorrow.... Stay safe everyone!

[LindaWhit]

Now that's a great Mom and sister - what a splurge from Dean & Deluca and Murray's. Enjoy the noshes.

[Dirtywextraolives]

Thank you, and yes, they are :). Almost forgot to mention the duck & pork pâté en croute with oranges...... Will most certainly be enjoying that as well.... With some grainy mustard and cornicchons, I could make dinner out of this alone. Didn't want to get in trouble with gingershelley for not mentioning something so chow worthy, though it is probably not as good as her homemade terrines.....

[jenscats5]

We are babysitting step-daughter's dog tonite, so will be having a doggie sleepover! Doubt the cat will enjoy it however. So tonite is a low key evening at home - I'm almost feeling like pasta, but may do "munchies" instead.....

[rabaja]

We have a pretty sedate, but, to me, wonderfully delicious evening planned. A fire, a jigsaw puzzle and a movie or two while we enjoy one last lazy night of holiday decorations. Oh, and lots of great grazing!
I'm picking up crab, shrimp and a small beef tenderloin. We will each make our own sandwiches (I want a crab/shrimp Louie!) or salads and enjoy those with onion dip and ruffles (a special request from the husband, I can't say no, and I don't even want to!), an oozy brie, some cured meats for the hubs and hopefully a vegetable in there somewhere, but then again, maybe not.
We are expecting our first baby at the end of June, so I am officially off the sauce (boy, did that make for an interesting holiday season!) but I do plan on having a little glass of sparkling wine tonight, and as much of the grazing menu that I can suck down before the indigestion starts :).

Wishing you all a healthy, happy and peaceful New Year! 2013 is sure to be interesting, and I look forward to many more "shared" meals with you all! Be safe, everyone!

[LindaWhit]

rabaja!!!!! Congrats to you and Mr. rabaja on the impending bundle of joy - much happiness to you. 2012 has certainly been a GREAT year for you. :-)

[Dirtywextraolives]

Wow! Congrats are definitely in order! I remember those days fondly, most of them, anyway! And I still had a glass of wine or champagne every once in a while. Enjoy it while you can! Also remember to enjoy your couples time together, since it will be going away semi-permanently sooner than you think.... ;))

[Frizzle]

Congrats to you and happy new year!

[nomadchowwoman]

Oh, what wonderful news, rabaja--must have made for a very special ushering in of the new year. Cheers to you, the mister, and the rabambino!

[mariacarmen]

I KNEW IT!!!!! congrats to u and hubby, rabaja!!! See? 2013 is already starting out grand. Yay for the new chowbaby!!!

[roxlet]

Wonderful news, and congratulations, rabaja! You are off on an exciting time of learning and discovery. Our son, now 17, changed our lives in ways we could not have imagined -- and all for the best!

[rabaja]

Thanks SO much for all of the kind words, they really made my day.
We're happy to be at a point where we can tell people without too much worry, and you all are very encouraging, which I appreciate.
Yes MC, you did guess right weeks ago! Good thing I was better about keeping it under wraps at work than I was here!

[linguafood]

Having delegated lasagna duties to my man, the only thing on my agenda today is cleaning the house (happy fun time!), calling my sis & famblee in the fatherland, and making that caesar salad for the NYE pasta parade party we've been invited to.

It is great not to be hosting a massive NYE bash with dance floor and too many people in da house :-)

Maybe we'll feel like hosting one of those again next year, but a break was much needed.

Looking forward to falling into a carb coma just after midnight...

Wishing my fellow hounds and bitches '-) a healthy & happy year with many brilliant breakfasts & brunches, lovely lunches, and delightful dinners.

Prosit Neujahr!

[roxlet]

Preparations for the New Year's Day Open House continue apace. I just finished making 6+ pounds of meatballs, frying them, and putting them in sauce. I have a suspicion that meatball heros will be on the menu tonight. I am also making some meatless marinara, and stuffed shells, which we probably won't have until tomorrow. My husband has finished his sausage for sausage and biscuit, green goddess for the crudite, clam dip is made, and he is about to start on the cassoulet-making. Potato salad and rosemary rolls will be my last jobs for the party, and at midnight we will have clam dip and potato chips with champagne. Happy New Year to one and all!!

[LindaWhit]

Mmm...If I leave now, I can make it down in time for cassoulet. ;-)

[roxlet]

Start now!

[LindaWhit]

LOL! Well, I went and got into my comfy sweatshirt and leggings and slippers. Definitely not party attire. ;-)

[steve h.]

Deb and I are just up the line from roxlet. Go For the Daily Double.

Happy New Year!

[gingershelley]

LW - I am also in cute but comfy leggings and a sweatshirt for the holiday (dinner) at the cabin... I may switch up to something more festive on top as we near the 11'0clock hour, but no promises tonight. All about just feeling comfy and alright.

Here is to YOUR awesome self as the new year turns.

[LindaWhit]

On my own tonight - so a simple pan-browned pork chop with mustard champagne cream sauce, rice pilaf, and sauteed Swiss chard with caramelized onions.

Some Spanish cava will be the stand-in for champagne sauce, so some will also go in a champagne flute for the cook. I don't expect to stay up until midnight. Too depressing.

[linguafood]

Heeeeyyyy! No need to be depressed. There's a whole, brand-new, spiffy, shiny sparkly year coming up!!!!

Remember.... things can only get better '-)

[LindaWhit]

Yeah, I know. There are just certain days of the year when not being in a relationship is a little bit more difficult on the emotions. This is one of them.

[linguafood]

Just think of all the couples who have massive fights on NYE. Most holidays are loaded with anger and resentment....

At least you know you will be in good company: your own :-)

[rabaja]

I agree. I can remember a fairly recent NYE (an entire holiday season, actually) with an awful beast of a boyfriend who sucked the fun out of any situation. I much preferred the years that followed, with me on my own, or hunkered down with my bff and her daughter. Romance wasn't missed and I tried to focus on the love I'd find and share all around me in the New Year.
Happy New Year LindaWhit! Enjoy your delicious sounding pork and have a glass of cava for me!

[weezieduzzit]

This is one of the reasons we don't go out... too many friends that are wonderful most of the time but get entirely too drunk and fight on holidays!

[linguafood]

Ha! Thankfully, most all of our friends are happy drunks. Can't remember the last time I've witnessed something ugly, and I am very grateful for that.

[weezieduzzit]

.... alcohol..... truth serum....

[Harters]

At least no arguments to end the year, Linda.

HNY from across the Pond.

John

[LindaWhit]

No, no arguments, John. Except with the cats when they take over most of the foot of the bed. :-) A very happy New Year to you and the Mrs.

[roxlet]

Have a happy new year, Linda. You can celebrate with us!

[JoanN]

Sorry to hear it gets you down, Linda. I've spent New Year's Eves with lovers and I've spent New Year's Eves alone, and all-in-all, the ones alone have been superior by far. I get to go where I want to go (nowhere), wear what I want to wear (my jammies), eat what I want to eat (lobster), and drink what I want to drink (anything, since a couple of midnight revels were spent with a 12-step crowd; lovely people, but I'd rather have a percentage in my bubbly). I'll drink a toast to you around 10:30, just before I hit the sack, and hope you've found a way to ward off the mean reds. Happy New Year, Linda.

[LindaWhit]

Thanks Joan. :-) I'm just remembering how I used to spend it a few years ago, with a small group of friends helping to make a wonderful gourmet dinner for about 8-10 people total. It was relatively quiet, but I was still with people. So not being in a relationship wasn't a big deal. But since the friendship with the hostess went by the wayside several years ago, I'm back to just me.

BUT....as you said - I can wear what I want. And I'm in my comfy sweatshirt and leggings and slippers. None of the uncomfortable high heel stuff. So there's that. :-) A very Happy New year to you as well.

[gingershelley]

LW - I SO feel for you - in the same boat, relationship-wise, just up in a cabin(s) arrangement with 25 or so mostly couples, and a few kids; sometimes, it makes me sad that I don't have a partner here, but I also just love the camraderie of the 'crew'.

Sometimes, you have to get out there and make a 'single life' in the world that tells you it's all couples.

I am cooking central tonight, as I am not skiing due to knee injury this last spring from rowing that is keeping me off slope.

It's ok for me - I love this crew, and they have seen me here over the last 12+ years with a couple of partners who haven't stayed - my choice, or theirs. And a couple of divorces in the ranks of those who come here. Most of whom I see only at this Mt. Baker retreat for NY.

Life changes for us all.... and I am grateful for community and acceptance. Wish that for you, and expansion in your world in 2013. LOVE you!

[mariacarmen]

So get you, Linda - i was alone (ahem, alone-ish) for NINE YEARS before i (re-)met the BF, so i know how it feels. and all the trite sayings are true - it'll happen when you least expect it, etc. good friends help ease the situation, though, so it may be time to form new chowish bonds... i've learned that when it comes to making new soulful connections - for me, in large part through CH - we are really never too old. all the best for your 2013, and you always have us!!

[nomadchowwoman]

I know advice from people in relationships is not much appreciated at those certain times (as my divorced sister tells me all the time), but maybe since it's Jan 2 . . .

I belong to a small group of women, three of whom are single. They try to get together on NYE, as they did this year, and on Valentine's Day, often invite a few other singles, and make or order in a nice meal while one is in charge of cocktails. From all reports, they have a great time--better, often, than we old marrieds do. (Every couple of years, we host a V-Day dinner and invite several single friends along with a few other couples and have a love fest among friends. It's fun and takes all the pressure off--of everyone.) With your cooking skills, you ought to be able to attract a few eager eaters.

Alternately, you can come to NOLA, where there are lots of singles--unfortunately, many are inveterate party-ers, probably not the best relationship material. ; )

[weezieduzzit]

If you leave now, Linda, the time difference will work in your favor and you could celebrate it with the chowhounds on the west coast....

[Uncle Bob]

Lots going on tonight so we gonna cook up a big pot of Chicken Fricassee (the kind we cook down here) A big pot of rice, a green salad, and french bread. ~~ There will be raw oysters to nibble on too. ~~ D-Zert will be the last of the Christmas, candy, cookies, pies, cakes etc.

Happy New Year, and Geaux Tigers!!!!

[jmcarthur8]

I sauteed a couple of veal chops with rosemary and shallots, last minute stirred in some minced preserved lemon. We had one ramekin of cheddar/ gruyere macaroni and cheese leftover from Christmas, so I reheated that (in my new Breville Smart Oven - Woohoo! ), and DH and I shared it. A neighbor dropped off a loaf of cheddar garlic bread in the afternoon, so we toasted a few slabs of that and buttered them. I totally forgot to cook up the Brussels sprouts or the sugar snap peas that are in the fridge, so we had nothing green on the plate.
Dessert was the rest of the peach frozen yogurt that DH made the other day with some of my peach jam that hadn't jelled.

[Harters]

So, the last dinner of 2012. It's been a funny old year - lots of ups and downs. But, we're healthy and happy - and I don't think you can ask much more from life.

We're starting with a slice of quiche Lorraine (bought) and some salad leaves. Nice mustardy vinaigrette.

Followed roast free-range Cheshire pork loin. Roast spuds, broccoli, carrots & swede (mashed together), apple sauce, gravy.

Cheshire & Lancashire cheese to wind up the meal, along with soem nuts & dried fruit.

Leaving some space for nibbles at midnight - but I suppose that, technically, that's 2013 food.

Have a great new year, folks.

[roxlet]

Best to you and yours in 2013, Harters!

[linguafood]

Happy new year, Harters. Keep on eating the good stuff :-)

[roxlet]

With preparations underway for our New Year's Day open house, the thought of making dinner went right out the window. At first we were going to dive into the leftovers in the fridge, but then there was such a nice, crusty baguette that my husband had picked up today, that my suggestion of cooking the two coils of cheese sausages from Arthur Avenue and making sausage heros was met with great enthusiasm. So it was as simple as that--sausage heros, and that was what was for dinner.

[juliejulez]

We're back at home in CO after spending the week in Wyoming. BFs sister and her kids came back with us as they fly out tomorrow. I asked the kids what they wanted for dinner and the 4 year old yelled "PASKETTI". So "pasketti" it was. I used the meatball recipe from my new Hazan Family Favorites cookbook that my brother sent me for Christmas, minus the peas and tomatoes. I had the two boys take care of the "smooshing" and rolling of the balls, and the 4 year old helped me stir the sauce and keep an eye on the browning meatballs. He exclaimed "COOKING IS FUN!" (he exclaims and yells a lot :)). I used a marinara sauce I got on from another blog, and everything was excellent and both boys had seconds. Even my BF, who was pretty cranky after driving home today, said it was delicious. So I was rather pleased with it, and it kept some otherwise rambunctious boys busy for about an hour....instead of doing stuff like throwing my coasters and harassing the dog :)

[JerryMe]

Actually, that was really sweet of you - I love cooking w/ little kids and the Exclamations and Excitement! It's like a new adventure not just for them but the chef as well!

[juliejulez]

Thanks, it really was fun. I don't have any kids or nieces or nephews of my own, and never really babysat so I'm usually pretty clueless when it comes to what to do with kids, but this worked out well :)

[gingershelley]

Sounds like a fun time Juliejz - very nice handling of the mini-me's!

[suburban_mom]

Roasted salmon with a whole grain mustard, chive, brown sugar crust. Roasted broccoli with parmesan. Mashed yukon gold potatoes.

Hawaiian Host macadamia nut chocolates for dessert for me and DH. Shhhhhhhh, don't tell the kids because it was a hidden box.

[LindaWhit]

While it's definitely the type of weather for comfort food like chili, soup, or stew, I'm going lighter tonight. I've got tons of lettuce to use up (received from my coworker before our work break as she was going to be out of town for several days).

I'll be grilling a chicken breast and slicing it up to go on top of lettuce, spinach, purple and white radishes, a grated carrot, roasted red pepper, some green beans, Monterey Jack cheese, and croutons. Homemade vinaigrette with olive oil, champagne vinegar, fresh lemon juice, Dijon mustard, salt, pepper, and a bit of Greek thyme honey.

[jenscats5]

Sounds delicious & quite healthy!! I'll have to remember this for the new year....

[suzigirl]

Today is going to be pork spare ribs started in the oven and finished on the grill. Some BBQ baked beans with bacon and a leftover grilled burger crumbled in and either a green salad or potato salad.. I am lucky it is nice here so I can still grill.

[Berheenia]

We're making Nigella's Minestrone on the cooktop and our usual football game day beef stew for the oven. Similar prep and ingredients so it seems like a good time to multi task. Kick-off at 4:25. Snow on the ground at last and some beer and white wine in the fridge. Love a four day weekend.

[LindaWhit]

GO PATS! :-)

[mariacarmen]

At my sister's yesterday she threw a 3 poundish pork butt into the rotisserie oven sprinkled in kosher salt, and let it twirl for about 6 hours at a very low temp. we ate a good portion of it standing over her stove, each with a knife in hand (no fork), exclaiming "ay, hot!" and "mmmm!" it was fabulous. as my sister said, it was a befitting bday dinner in honor of my mom, who loved that kind of eating (roast chicken off the stove, pie in the fridge, etc.)

the Oldster got leftovers that he said he still liked - chicken pot pie and cottage pie. i'd also made him a banana bread to snack on. and i took him to a local benefit flamenco show, which he liked! the oldster - out until 10:45 p.m.!

no more cooking for me for the next few - off to aptos today for NYE - aptos is a sleepy little seaside town south of us near santa cruz (a friend is lending us their condo), where we'll eat basic, good food (mexican, bbq, amazing hash browns), quaff a lot, play a little pool, take shoreline walks, and bring in the NY. i'll probably check in with y'all, but if i don't, HAPPY NEW YEAR!!!

[roxlet]

I love standing over the stove and pulling pieces over a newly roasted piece of meat. I know it's heathenish, but I love it nonetheless, although I have to somehow enlist the husband to go along since he is usually the one who slaps the hands that grab at his food.

[LindaWhit]

Love the dinner tribute to your Mom. :-) And I *LOVE* that the oldster was out enjoying the flamenco show. :-D

Enjoy your getaway, and have a very Happy New Year!

[steve h.]

The pork sounds great.
Happy New Year!

[Harters]

You know those wildlife programmes on TV. The ones where you see a big snake swallow a whole sheep or something. And then there's the slightly breathless voiceover saying something like "The snake will now go back under its stone and won;t eat again for three months".

Well, I'm almost back under my stone.

I've no interest in food, even though the house is still full of it - which is a bit of a bugger, as I've promised myself that I must make some progress with Chapter 2 of the "Food in the Great War" book.

There will be food, of course, as I'm not a snake. Tonight, it'll be Lancashire Hotpot. Needless to say, a traditional dish from, erm, Lancashire. It's such a simple dish - lamb, onion, potatoes, stock, salt, pepper. Mum used to make it with "scrag end chops" - more fat than meat and not very pleasant. She also used to make it with water, rather than stock.

It's a dish which I think contributes to foreigners thinking British food is bland and boring - in a way that they would never slag off Irish stew ( a dish of lamb, onions, potatoes and stock). And, well yes, it is bland.

Traditionally the meat and onions go into the pot without being browned. We use neck fillet and don't brown it but we do soften the onions a bit. Sliced potatoes go on top and it get baked in the oven for hours. That way, you get a nice crispy layer of spuds with the layers underneath being nicely soft. It was a dish designed to cook all day on a low heat and be reayd to eat when the men got back form work in the factories and cotton mills.

We'll have the traditional accompaniment of pickled red cabbage

[Frizzle]

I'm still laughing at your opening paragraph.

The dinner sounds very comforting. How do you make pickled red cabbage?

[Harters]

The red cabbage is always bought in a jar - as would the other traditional accompaniment, pickled beetroot.

I do have a "recipe" for it but have never felt the need to make it. It involves making a spiced vinegar - heating up malt vinegar and adding a bought "pickling spice mix" and letting it steep for 24 hours, before removing the spices. The cabbage is thinly sliced and liberally sprinkled with salt and left for 24 hours, before the salt is washed off. Then it's just a matter of bottling the cabbage and covering it with the vinegar. The only problem with making it yourself is that it is not a good keeper - hence it being much eaiser to buy a good quality commercial version. FWIW, the process is exactly what I do to pickle baby onions, although I leave in some of the spices, including a little of the chilli, to give a really good zing.

[Frizzle]

Thank you!

[gingershelley]

Too funny Harters.... hard to picture you eating a whole sheep (tho that Christmas dinner may feel like a whole sheep to you with all the shenanigan's of MIL and dishwasher!).

Enjoy the Hotpot!

[mariacarmen]

love it. did you have to unhinge your jaw?

mmmmm that lamb dish sounds so comforting. how can lamb be bland? oh and with crispy potatoes? yum!

[roxlet]

When my husband went to Arthur Avenue the other day to get pork skin and other necessities for his New Year's Day cassoulet, he also got a huge bag of beef bones. First, he roasted the bones, then put them in the pressure cooker, and finally reduced the resulting beef broth. That was put outside on the BBQ to chill over night, and today it was defatted and turned into the most marvelous onion soup ever. After a long, slow caramelization, the broth was added to the onions. And after he ladled the soup into the crocks, some French bread croutons were floated on top, sprinkled with a combination of gruyere and parmesan, and put under the broiler. Man, oh, man, was that a good soup! I made a green salad for after, and with some lovely classical music on the Jambox my son got for Christmas, and with a light snow falling outside, it was just a lovely winter's meal.

[Frizzle]

That sounds incredible roxlet.

[suzigirl]

That soup sounds lovely. I have a hankering for some onion soup now. I actually turn mine into soup and sandwiches by searing a potroast and placing it in the crockpot and covering it with caramelized onions and bay leaf, peppercorns and garlic and and beef broth to cover,Worcestershire sauce and set it for 8 hours on low. When its done I fish out the roast and bay leaf and peppercorns if I can and add more caramelized onions and put it on high for thirty minutes. While it is simmering I make BBQ beef sandwiches by shredding the roast and I prep croutons and cheese for the soup. A green salad and we are munching soup and sandwich style

[roxlet]

It sounds very efficient and delicious!

[LindaWhit]

Oh my. That sounds heavenly!

[gingershelley]

That does sound SO good! Perfect on a snowy evening...

[mariacarmen]

wow. that broth must have been fantastic.

[roxlet]

It is. And I'm eying the leftovers for a possible lunch :)

[Frizzle]

I love the 'fag end of the year' Harters. Very British.
Tonight it will be a salad of some description. We're craving something fresh, light and crunchy after the meaty last few days. A trip to the shops and spying what looks in the best shape will probably decide what sort of salad it ends up being.
For the last two nights my solo dining flew out the window. Friday the husband was home and requested bang bang chicken (again) and Saturday we hosted a short notice BBQ for some extended family. Two teenaged boys, two hot chili mad blokes were among the guests - as well as the toddler so it was an interesting crowd to cater for.

We decided on cold nibbles of poached shredded chicken with four different sauces from Fuchsia Dunlop's Sichuan cookbook for the chili freaks. For the non chili mad were an assortment of cheeses and salamis.

BBQ sausages (a mountain it seemed like to cater for the boys incredible appetites) with sides of fried onions, the spicy coriander (cilantro) salad from Fuchsia's Hunan cookbook and a potato salad with a mayo and caper dressing rounded out the main part of the meal.

I'm not sure how you eat bbq sausages in other parts of the world but for us (australia & new zealand) we butter a slice of white sandwhich bread, place the sausage in with some fried onions and a squeeze of tomato sauce and a smear of mustard (the coriander salad went in as well for the non chili adverse). The bread soaks up the grease from the sausage beautifully and the thinness of it means you have plenty of room to head back for seconds - something I can never manage if I use a bun.

Chilled slices of a very sweet watermelon finished the meal, perfect for the hot weather.

[LindaWhit]

Frizzle, can I just say I *LOVE* hearing about your hot weather while we in the Northeast of the U.S. are in our cold weather phase? It kind of lets us all know we'll eventually be back in the warm weather. Especially since I just got about 6" of snow overnight. :-)

[Frizzle]

It looks beautiful LW. I've never lived anywhere with snow and the thought of it seems magical to me.

[LindaWhit]

It's magical when it's falling and the night is just still and quiet. And then.....you have to shovel it. :-)

[JerryMe]

Agree! I was salivating at the wonderful meal but then WATERMELON??? What a delicious end for the chili madness!

I don't have pictures of the white snow but it's cold, here nonetheless. We'll be having leftover pork ribs and sauerkraut and mash potatoes. DS will probably get something else as he hates sauerkraut. . .

[weezieduzzit]

I'm not sure if it was a late lunch or an early dinner but a pot of tom yum goong was made with chicken stock I just finished and it hit the spot on this cold rainy evening. (lots of veggies, too. Yum!)

Doing my homework on what I want to dip in cheese fondue for New Years Eve. Some neighbors received an electric fondue pot for a Christmas gift and they passed it on to us. :)

[suburban_mom]

We have cheese fondue for Christmas Eve. This year we dipped the following: bread cubes, cured italian sausage cubes, apples, and pears. I make a traditional Swiss fondue (hence the gruyere I used in my mac and cheese I mentioned above).

[weezieduzzit]

I will pick up bread on Monday morning. I already picked up andouille, shrimp, asparagus, asian pears and a couple of granny smith, mushrooms, artichoke crowns and the stuff to make the fondue itself.

I still have to get kale for New Years Day, too. I already have the black eyed peas and there is a ham hock in the freezer but didn't want to pick up the greens too early.

Who knows, fondue may be a new tradition for us!

EDIT: soup was not enough.... beef stock is reducing for a beefy/brandy/cream sauce with thyme and two NY strip steaks are coming to room temp. as I type this.

[mariacarmen]

little boiled potatoes are my fave in gruyere fondue.... nice!

[weezieduzzit]

Very good idea! Trader Joe's has those teeny tiny little buttery potatoes.....

[gingershelley]

Yum - potatoes, bread cooked asparagus, apples, and artichoke hearts (not marinated) would work for me.

That sounds good - must make fondue now soon; I have two vintage pots/forks from the '60's:)

[suzigirl]

I made Swiss steak last night with Hunts new rosemary and oregano diced tomatoes. They were pretty good. I would have liked the rosemary to be more front forward but that being said they still made a nice sauce. Served it with smothered green beans and mashed Yukon golds. Tonight is open faced turkey sandwiches and some leftover mashed potatoes and corn that I cook with garlic butter and grape tomatoes until the tomatoes pop and become jammy.

[gingershelley]

As we DO head into the 'fag end' of the year - I for one, am happy to have a nice day set aside to myself alone - to kind of look back, clean some house stuff out, cook, and make new ideas possible for 2013. To think about how some things are going to be 'the same', and how I want some to be 'different".

For Different; I want to purchase more veggies, and notice the % of my meals that are veg-centric.

To that end, today I went to the discount grocery of 'many lands' in my neighborhood, and got for $12 all of this; a butternut squash (3#). large bunch of flat-leaf parsley. 2 lbs. of yellow onions. large bunch of carrots with tops. Bunch of Cilantro (.45 cents). 4 limes for $1. Three sweet potatoes for $1. 1 red onion to roast for a 'Jeruselem' recipe (with the squash). An Eggplant that must weigh in at over 2#lbs. A bunch of young spinach for more yummy middle eastern food....

Plus 1/2 lb. of ground pork to put in my Bolognese (part Marcella - for brightness, part Mario - for depth) I am making today.

So, we have 3 veggie meals coming up ( spinach salad with dates and almonds, squash with pomegranate mollasses, tahini, etc. and more), plus bolognese on the stove as I write this, a squash roasting in the oven just now.

The kitchen is FULL as I head into the NY weekend!

I will be heading to Mount Baker Sunday for the usual crazy-house ski/eating/ limbo-down activities that happen with my gang at our falling-down cabin arrangement that just seems to barely hold 25 adults and around 6-8 kids, for eating, drinking and group cooking....

[suzigirl]

That is alot of stuff for 12 dollars. Lucky you. I can't even get that in the bruised bin for that price

[Frizzle]

What a great haul of vegetables. Enjoy your skingi/eating and limboing over the next few days. I look forward to your reviews of the Jerusalem dishes. The spinach salad may make it on to my dinner table in the next few days.

[gingershelley]

Frizzle,
I forgot I also got a past-it's-prime cauliflower for 99. too - still good to roast after trimming! So that, the spinach salad stuff (tho I have not found dates for it yet), the squash recipe, will all go to the cabin, and I shall report back after we eat it up!

Nothing like skiing and late-night NYE merriment to bring an appetite!

[suburban_mom]

DH and middle child left town the day after Christmas and I've only had one other child home with me each night since so I haven't cooked since Christmas day. Tonight I was supposed to have the oldest and youngest home for dinner but of course that didn't happen. I'm cooking what was originally planned anyway.

Macaroni and Cheese with Prosciutto. Gruyere, parmesan, cream, whole milk, prosciutto, salt, pepper and nutmeg tossed with elbow macaroni. Topped with more gruyere and panko. I had the prosciutto and gruyere in my fridge and the middle child hates mac and cheese so this was going to be the perfect meal for the 3 of us.

I just popped it into the oven so I hope it is good.

[LindaWhit]

sub_mom - you said "so I hope it is good."

Gruyere, parmesan, cream, prosciutto, nutmeg, and macaroni noodles, more gruyere, and panko crumbs.

How can it *NOT* have been good? LOL And isn't it against the law to not like mac & cheese? ;-)

[suburban_mom]

It was really good. DD and I ate half the pan on our own. I think the rest will be lunch for the 2 of us.

[juliejulez]

BF's 8 year old nephew was given a 22 caliber rifle by his grandparents for Christmas. Grandpa took him out rabbit hunting and the kid ended up with 4 kills! He had to help clean them as well. In order to teach him that you eat what you kill versus killing just because, we are having rabbit stew at Grandpa's tonight. Nephew's responsibility lesson turns into a (hopefully) tasty dinner for us :)

[gingershelley]

Wow - I want a pot of 8 year old's rabbit stew!

What a fine field to table dinner that is... Not much more to learn about the whole round' of life than shooting a rabbit and finding it in your stew. Cheers JulieJ!

[LindaWhit]

A good shot. I hope the young man and you all enjoyed his rabbit stew - was he at all averse to cleaning or eating the rabbit?

[juliejulez]

Nope, he loved the whole process. Although I could have done without the description of them removing it's ummm, excrement, at the dinner table :P. It ended up just being "braised" in a crock pot with white wine and gravy versus a real stew, but it was still delicious.

[Dirtywextraolives]

Nice! Hope it's tasty!

[JungMann]

Very nice! I was your nephew's age when I had my first kill. Always good to see people are still teaching their kids the importance of staying close to your food and knowing where it comes from.

[jenscats5]

The plan was to make pot pies last Sunday after baking for the step-daughter, but I was too tired & we got takeout instead. I've been off all week & just casually picking at things/going out & not making any official dinners. Have an urge to start cooking again!

So since tonite is cold & snowy (well it's stopped now) and I have some nice puff pastry & extra veg. pot pies are on the menu tonite!! Inside will be: parsnips, potato, carrots, leeks, peppers, celery, mushrooms & peas. Chicken in mine. In the oven as we speak!

[gingershelley]

Please, Jenscat, put that onto the 'pot pie' thread for the new year; sounds delish!

[jenscats5]

I had no idea there was a pot pie thread.....I'll check it out! Thanks!

[Dirtywextraolives]

It's the chow dish of the month for January, so I don't know if the thread is up already or not.

[steve h.]

Deb has shaken off the dross and will again make Simca's spinach, mushroom, ham, cheese tart (From Julia Child's Kitchen). This will finish the last of the Porkette. The process is time consuming but worth it. The rich sauce (sauce soubise au gruyere) sends this recipe over the top.

Nothing fends off a nasty snowstorm like rich comfort food. I'll parole a light California red from the wine jail.

[LindaWhit]

WTG, Deb! A nice recovery dinner, I must say!

[steve h.]

It was a tasty meal - typical French comfort food. Not French was the California pinot noir to wash it down. The wine worked for me. Simca's dish is a keeper.

Crummy weather calls for hearty meals and crusty breads. There may be some onion soup in my future.

[gingershelley]

Sounds delish, comforting, and sure to ward of the 'icks' for Deb and you! enjoy!

[steve h.]

Thanks. We're still noodling the whole New Year's Eve/New Year's Day thing. We NEVER go out on this holiday. Rather, we watch the Rose Bowl Parade, a few football games, eat good foods and swill some wine. We also reminisce and outline what the new year holds for us.

[weezieduzzit]

We never go out, either. Too many rookies, too dangerous to be on the roads. And staying home is fun for us. :)

[steve h.]

Your food exploits rock.

[weezieduzzit]

We certainly try! :D

[linguafood]

The original plan was to check out a new Sichuan place in town, but that got postponed until tomorrow.

Instead, our veggie friend is having us over for vegetarian chili and frolicking afters. I offered to bring apps -- which will consist of gravlax with something, and finally, that skagen rora I've been meaning to make as an app all week, and never got around to it. I'll serve it on cucumber rounds, me thinks.

Hoping for a special dessert of the fungi kind afterwards, but not everyone might be up for that kind of silliness '-D

Shame.

[mariacarmen]

a yes.... fungi... 'tis the season, isn't it?
enjoy!

[linguafood]

The great thing about mushrooms -- they're in season all year round :-)

[gingershelley]

Ahhh to the Lingua (franca) of shrooms, with a side of skagen rora, and well, some other delights.

Hope the 'meal' and afters are fun and festive!

[Njchicaa]

Attempting stuffed cabbage for the first time tonight. Got a huge head of it in my CSA box and I'm just not feeling cole slaw on this cold and rainy day.

[Berheenia]

We're having cabbage tonight too but I'm cooking it with cheese and garlic Italian sausages, leek and potatoes in a wine and broth mix. Currently our favorite cabbage recipe but I do love a stuffed cabbage if somebody else makes it. Bit of work.

[Dirtywextraolives]

THAT sounds really good, Berheenia. Is everything cooking in one pan?

[ChristinaMason]

I'd like to see that recipe, as well. Sounds yum!

[Berheenia]

Inspired by cheese garlic italian sausages- wanted to keep the cheese in the meat- I came up with this. I use a deep straight sided skillet and everything goes into it. I saute sliced leeks and cabbage in lots of butter and olive oil and then add the sausages. When the meat has browned up a bit I add some garlic and then I start adding white wine and either chicken or veggie broth, depending on what's in the fridge and turn it down to simmer- no boiling. I par boil little red or yellow skinned potatoes on the side and add them and finish it off with chopped parsley. Saturday night comfort food it can be safely made with a glass of wine in your hand. All it needs is a hunk of crusty bread for dunking.

[ChristinaMason]

Thanks! Is the sausage you like available nationally/on the East Coast?

[GretchenS]

Thanks for that Berheenia, I have some of those cheese-garlic sausages from the purveyor you pointed me to in the Greater Boston area (sorry CM).

[Harters]

Tonight we're kicking off with potted shrimps - regular readers will know this is a traditional dish of my region in north west England. It's almost invariably bought ready made.

We're following that with roast mallard. A farmers market purchase. It'll have a blackberry/mushroom/masala/red wine sauce - broadly based on a Raymond Blanc recpe. Celeriac puree to accompany and some peas.

For "afters", the last of the Christmas pudding. With cream.

[LindaWhit]

Oh. :::::HUGE sigh::::: Roast duck. Yum. And the berry sauce will be perfect with it.

A coworker gave me some celeriac from her last CSA before she went away for Christmas - still haven't used it - it doesn't look fun to peel! I'll have to make some mashed celeriac very soon. She also gave me several large (like humongous) sweet potatoes with which I might make some soup. We're expecting snow tonight into tomorrow, so it's a perfect thing to make while housebound.

Otherwise? I think it'll be leftover white chicken chili and some of the buttery beer bread for me.

[Harters]

It has a thick skin but it peels reasonably well. I find it easier to peel if I cut it into quarters first - just a bit more manageable. And you must - absolutely must - make some celeriac remoulade. Grate it into big shreds and mix with mayo & Dijon mustard. Just fab, IMO.

My food god, Nigel Slater, suggests a beetroot remoulade (which I keep forgetting to try). Grate the beetroot, mix with creme fraiche or fromage frais, instead of using mayo. Still mix in the Dijon but also add some seeds for crunch - he suggests poppy, sunflower or pumpkin.

[LindaWhit]

One site I read said to cut off both ends, sit it flat on one of the cut ends and then slice down the sides to remove the gnarly skin/husk. I like the idea of grating it - so it's more like a coleslaw? I always think of a remoulade as being smooth.

Ahh, I see it is like a coleslaw - this will be perfect, because the celeriac I have is about the size of a softball or small grapefruit.

http://www.davidlebovitz.com/2010/04/...

Thanks for the idea, Harters!

[Harters]

Work quickly, Linda. It discolours easily

[linguafood]

Isn't that celeriac remoulade a "dressed down" version of Waldorf salad?

I absolutely loathe celeriac in chicken noodle soup (I add it for the indispensible flavor, but then remove the mushy chunks. Blech!), but raw and shredded it's pretty delightful.

[LindaWhit]

I read that, Harters. It said to put it in some water with a Tbsp. of lemon juice if you aren't immediately dressing the shreds.

[gingershelley]

In my opinion, LW, if David says so - then go for it!

Gnarly knob, but lovely when grated - enjoy! And, well - so not at all like coleslaw... more like root heaven in a tangy dressing.

[mariacarmen]

second that Fab. it's a delight.

[gingershelley]

Now Harters, you have me drooling. Between Otolenghi's use of beets and other festive ingredients, you are advocating piles of 'slawed' celery root. Which, yes, I learned from the Frenchman is DELISH!

Cut off the offending outside tough and gnarly part, and grate the rest through a mouli; mustardy creme fraiche dressing, and all is right with the world.

I would love this with the addition of roasted beets and seeds!

[flfoodie2]

Sorry if I missed it but how was the beer bread...would like to try it. (Hope I didn't post twice-this isn't as easy as it used to be!)

[LindaWhit]

It was/is very good! Even with the Harp Lager, not "beery" at all, as some on the blog comments thought it might be. And it's not a heavy bread, surprisingly. But it makes a full-sized loaf, and I have half left. I'm going to freeze the rest in thick slices and see how that works out for when I'm having soup for dinner. Hmm...maybe I'l do that and bring some slices in for lunch next week. I've got a LOT of soup in my downstairs freezer that needs to be eaten.

[steve h.]

Excellent meal. When I think of the markets in Britain, I think of game and cheeses. Well done.

[mariacarmen]

damn - love the Brits and their lingo - "fag end of the year"... so ready to put this one out and light up a new one!

your whole dinner makes me want to jet over to England right now and sit by a roaring fire.

[gingershelley]

Let's do put out the 'fag end' and light up a new one'... with Champagne to toast!