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What's for Dinner #181 - El Año Nuevo [old]

mariacarmen Jan 4, 2013 04:29 PM

Taking the liberty of starting a new thread, as we waltz (or crawl) into the new year. whatcha got cookin'?

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  1. mariacarmen RE: mariacarmen Jan 4, 2013 04:34 PM

    Me, i'm coming home to the 2nd night of the BF making me something WW-friendly. I think on the menu is a spice rubbed rib eye steak, taters of some sort, and more of that yummy lemony chard. Just enough calories to leave room for cocktails later on.

    Nice Friday, everyone!

    2 Replies
    1. re: mariacarmen
      LindaWhit RE: mariacarmen Jan 4, 2013 04:38 PM

      You've got a great BF there, you know. :-D

      1. re: LindaWhit
        mariacarmen RE: LindaWhit Jan 4, 2013 05:23 PM

        i do, LW, thanks. i really do know it.

    2. Bacardi1 RE: mariacarmen Jan 4, 2013 06:00 PM

      Tonight was leftover Cassoulet with a nice green salad on the side.

      3 Replies
      1. re: Bacardi1
        roxlet RE: Bacardi1 Jan 4, 2013 07:07 PM

        I thought I was the only one with leftover cassoulet! :)

        1. re: roxlet
          Bacardi1 RE: roxlet Jan 5, 2013 03:17 PM

          When you're making it for just 2 people, there are ALWAYS leftovers. Which is fine - we love it. We make 2nd meal of it after New Year's, I enjoy it for a couple of lunches, & if there happens to still be some leftover, I freeze it.

          1. re: Bacardi1
            roxlet RE: Bacardi1 Jan 5, 2013 04:16 PM

            Yes, we're about to freeze the leftovers. We find it freezes really well.

      2. prima RE: mariacarmen Jan 4, 2013 06:02 PM

        Tonight was baked maple ginger lime salmon, brown rice pilaf with cremini mushrooms (using the following recipe, but using a Lundberg wild rice blend and cremini mushrooms http://www.foodandwine.com/recipes/br... ) and green beans, followed by brown rice pudding.

        4 Replies
        1. re: prima
          LindaWhit RE: prima Jan 4, 2013 06:15 PM

          Nice sounding salmon!

          1. re: LindaWhit
            prima RE: LindaWhit Jan 4, 2013 06:23 PM

            Thanks! It's a quick and easy one. Combine 1/4 cup maple syrup, 2 to 3 tbsp lime juice, 1 to 2 tbsp minced fresh ginger, 1 tsp toasted sesame oil and 1/4 tsp cayenne, pour over 3 or 4 pieces of salmon. Bake at 400 until done.

            1. re: prima
              mariacarmen RE: prima Jan 4, 2013 08:16 PM

              that really does sound delicious. stupid great non-fish-liking boyfriend...

              1. re: prima
                Dirtywextraolives RE: prima Jan 4, 2013 08:41 PM

                Oh, I am so making note of this one.....thanks!

          2. mariacarmen RE: mariacarmen Jan 4, 2013 08:19 PM

            the BF's dinner was great, filling, and well within "the plan" - steak, nice, tender, pinkish, fat spiced potato wedges, more chard, and some piquillo peppers (from a jar, but he seared them in the grill pan to give them a nice smokiness). Glass of Toad Hollow Erik's the Red (did i tell you my one "real" NY's resolution was to drink more red wine this year? Well, now you know and i'm charging you all with holding me to it.)

            7 Replies
            1. re: mariacarmen
              Dirtywextraolives RE: mariacarmen Jan 4, 2013 08:43 PM

              Wow....I adore a man that cooks....sigh, lucky girl!

              1. re: Dirtywextraolives
                mariacarmen RE: Dirtywextraolives Jan 5, 2013 02:57 PM

                thanks, dirty! i do feel lucky...

                1. re: mariacarmen
                  gingershelley RE: mariacarmen Jan 5, 2013 03:48 PM

                  Yes, yes you are:)

              2. re: mariacarmen
                suzigirl RE: mariacarmen Jan 5, 2013 09:19 AM

                I know chow doesn't have a like button. Do they have a jealous button. Not only does that sound great but you didn't have to cook. Color me green with envy.

                1. re: suzigirl
                  mariacarmen RE: suzigirl Jan 5, 2013 02:56 PM

                  hah - i would love a green-with-envy button!

                2. re: mariacarmen
                  LindaWhit RE: mariacarmen Jan 6, 2013 02:43 PM

                  Very nice! And I'll hold you to the red wine resolution. But will I *really* have to twist your arm? ;-)

                  1. re: LindaWhit
                    mariacarmen RE: LindaWhit Jan 6, 2013 04:59 PM

                    so far, no!

                    but i'm usually a white wine gal - always liked reds, but have been doing a lot of whites for a long time now. going back to my roots.

                3. operagirl RE: mariacarmen Jan 4, 2013 08:51 PM

                  Made up a Mexitalian Meatball Soup. It's tasty, and also a healthy option if you're feeling particularly resolute this week. :-)

                  Serves 4-6

                  1 1/4 lb. ground turkey breast
                  1/3 C. long grain brown rice
                  1 Tbsp. Garlic Gold Sea Salt Nuggets
                  1/4 tsp. ground black pepper

                  3 Tbsp. olive oil
                  5 medium cloves garlic, chopped
                  1 onion, diced
                  2 medium carrots, sliced into thin half-moons
                  3 poblano peppers, diced
                  3/4 tsp. kosher salt

                  1 bunch lacinato kale, de-stemmed and sliced into 1/4-inch ribbons

                  6 C. low sodium chicken broth
                  1 (15-oz) can cannellini beans (including liquid)

                  1. Combine the ground turkey breast, rice, Garlic Gold Nuggets, and ground pepper in a medium mixing bowl. Use your hands to mix together until evenly combined, then shape into 1-inch meatballs. Set aside.

                  2. In a medium (5-quart) soup pot or dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble but has not yet browned, add the onion, carrots, peppers, and salt. Stir, then cover for 5 minutes. Remove cover, add kale, stir, and sauté uncovered for 5 more minutes. Until vegetables are softened and wilted, but not quite beginning to brown.

                  3. Add the chicken broth and cannellini beans, stir, then cover the pot. When the broth has come up to a simmer, gently drop in the turkey meatballs, cover the pot again, and turn down to low. Let simmer for an hour and a half.

                  1. eperdu RE: mariacarmen Jan 4, 2013 11:33 PM

                    Tonight was braised short-ribs with goat cheese polenta. Both recipes from Pioneer Woman.

                    Verdict? Meh. I didn't quite realize how "neat" short-ribs are in restaurants and how much effort it takes to make them that way at home. The flavor was good but really fatty and that doesn't appeal to the bf so he was less than thrilled. It was a good exercise and my Staub cocette performed beautifully..

                    6 Replies
                    1. re: eperdu
                      eperdu RE: eperdu Jan 5, 2013 10:43 AM

                      Replying to my own comment to expound on this .. the taste of the short ribs was excellent. Next time, if I ever tackle them again, I'll hand-pick the ribs so I get the meatiest. I'd picked up packages and the majority were quite good but the rest were fairly fatty. I will also forgo "show" and de-bone and defat them before serving. I think that will be more pleasant. It's not appealing to wrangle the meat before serving but... I wouldn't change anything about the recipe overall. It was a good piece of work. I wouldn't do the goat cheese polenta though, I'd probably do another cheese to make it saltier. The bf said the polenta was too sweet for the maincourse. I didn't agree but I also really like polenta and he's on the fence about it. I didn't like eating the chopped veg with the meat though that is how PW served hers. I wouldn't do that next time. I'd consider straining the liquid to remove the pieces and then have a regular sauce which I could thicken.

                      Overall though, with all these modifications, it makes little sense to make this again! We already have a dish which takes a few hours (most hands off) that would then have a large portion of time post-cooking to prep it for eating.

                      My boyfriends comment was, 'this would be really good with a different cut of meat.' At the time, I felt a bit snarky and said, 'well then it wouldn't be short-ribs!' but he's right. The taste was good and the meat came out beautifully (if fatty) and a different cut of meat made in the same way WOULD be good. Now to find something that'll give that flavor, since it was the fat that did a lot of it, without the post-cooking work to make it edible. ;)

                      1. re: eperdu
                        nomadchowwoman RE: eperdu Jan 5, 2013 11:42 AM

                        I'm not sure what cut of short rib you used, but sometimes I find the flanken style to be less fatty. But I've cooked SR many times, and they vary a lot in fattiness--though they're fatty by nature. Cooking them with the bone in, imo, is the way to go. You can remove the bones after cooking, but bones lend flavor to the dish.

                        Generally I try to cook the dish ahead and cool it and then remove the (rendered) fat that solidifies on top.

                        1. re: nomadchowwoman
                          eperdu RE: nomadchowwoman Jan 5, 2013 05:17 PM

                          These were bone-in but not the flanken. I've not seen those here. I think next time I'll just do a little more work post-cooking. ;)

                          Also, it wasn't the fat in the juice that was the issue it was on the meat itself that he struggled with. His parents are fat phobes so he's never eaten a lot of fat so his digestive system sometimes struggles with it.

                        2. re: eperdu
                          Dirtywextraolives RE: eperdu Jan 5, 2013 04:53 PM

                          I know exactly what you mean. I served a braised short rib dish to company once, and I was embarrassed! I should have known they needed to be trimmed and deboned before serving! But it really does contribute a lot to the flavor, to braise them bone on. I love short ribs, but now realize they are a lot more work, especially if you want them to be presentable!

                          Good to know about the polenta. I like making polenta, but forget about it sometimes. But yes, it has to be seasoned pretty aggressively or it winds up pretty bland. Probably why many recipes add loads of butter and salty cheese. Nice accompaniment to the short ribs, though.

                          1. re: Dirtywextraolives
                            eperdu RE: Dirtywextraolives Jan 5, 2013 05:19 PM

                            I love polenta. The more butter, cream and cheese you add to it the happier I am. This was the second time I've done a goat cheese polenta and they were both good but I def. would recommend not rushing the cooking of it. It can take time to make it right.

                        3. re: eperdu
                          mariacarmen RE: eperdu Jan 5, 2013 02:57 PM

                          wow, too bad, as that meal sounds delicious.

                        4. roxlet RE: mariacarmen Jan 5, 2013 05:21 AM

                          The dinner my husband made last night's dinner was not quite the meal of grilled tri-tip over lemony arugula that had originally been planned. The arugula became a starter that was dressed with lemon and walnut oil and and served with toasted walnuts and rounds of goat cheese. For our main, we did have the grilled tri-tip, but with that we had asparagus parmesan and brabant potatoes that were tossed with salt and a little truffle oil. Really delicious!

                          10 Replies
                          1. re: roxlet
                            nomadchowwoman RE: roxlet Jan 5, 2013 09:51 AM

                            So you go from a fab-sounding main course salad to a fabulous full-out feast. Can you clone that husband of yours? Between him and mc's boyfriend, many of us are quite envious!

                            1. re: nomadchowwoman
                              mariacarmen RE: nomadchowwoman Jan 5, 2013 03:02 PM

                              hahaha - her hubby may be a cut or two above in the cooking dept., but in goodness they seem to be matched.

                              so roxlet, i'm seeing different versions of brabant potatoes - how does hubby do his? the BF actually does these too, just didn't know the name for them - but he just fries the cubes until they're crispy (no boiling first), and then finely planed garlic is mixed in to them at the last few seconds of cooking.

                              1. re: mariacarmen
                                roxlet RE: mariacarmen Jan 5, 2013 04:19 PM

                                He double fried them, and then tossed them with salt and white truffle oil.

                                1. re: roxlet
                                  gingershelley RE: roxlet Jan 5, 2013 05:57 PM

                                  Truffle oil fried potato nuggets? Heaven! Must do over here...

                              2. re: nomadchowwoman
                                Dirtywextraolives RE: nomadchowwoman Jan 5, 2013 04:55 PM

                                LOL, right?! I love to cook, and be appreciated for it, but a man that cooks is a treasure!

                              3. re: roxlet
                                mariacarmen RE: roxlet Jan 5, 2013 03:01 PM

                                roxlet, i'm lying here sick in bed and now drooling. that salad! need to google brabant potatoes.

                                1. re: mariacarmen
                                  gingershelley RE: mariacarmen Jan 5, 2013 04:01 PM

                                  Sorry your not feeling well MC!

                                  Those potatoes were frequent accompaniments to sauteed steak when the Frenchman cooked dinner; no boiling first, just a very long slow browning on all sides - took an easy 30-40 minutes! Delish!

                                  1. re: mariacarmen
                                    roxlet RE: mariacarmen Jan 5, 2013 04:17 PM

                                    Feel better. We'd express mail you som brabant potatoes, but sadly (for you) we ate them all!

                                    1. re: roxlet
                                      mariacarmen RE: roxlet Jan 5, 2013 09:33 PM

                                      thanks! glad you enjoyed them well.

                                  2. re: roxlet
                                    LindaWhit RE: roxlet Jan 6, 2013 02:46 PM

                                    I like the arugula as the starter and then the rest of the dinner!

                                  3. h
                                    Harters RE: mariacarmen Jan 5, 2013 08:07 AM

                                    Buenos dias. Or, more precisely in this instance- bon dia.

                                    Dinner tonight comes from our "cooking the books" exercise and is from "Spain on a Plate", Maria Jose Sevilla, 1992. The recipe is "Paella Valenciana de la Huerta" - although there's actually very little of Valencia going in the actual cooking . Nor, for that matter, anything from the huerta.

                                    There's to be broad beans (freezer), butter beans (tin) and green beans (fresh), along with chicken (but none of the suggested snails). Not in the recipe but will be on the dish will be some strips of cooked red pepper - coz it always looks pretty on a paella.

                                    So, why this dish from the book? Well, the nephew is half Spanish - born in the Mallorcan town of Soller and spending his first few years on the island. This year, as Christmas presents, he bought all the family foody gifts from the "Fet a Soller" company (Fet a Soller = Made in Soller). Herself got a paella pan and a bag of rice from the nearby town of Sa Pobla. Easy decision, therefore, to cook the paella.

                                    My present was four tins of pate and a jar of local olives and one of these - probably the sobrasada - will feature in a few tapas to start. This will probably see the sobrasada spread on bread and the olives put in a dish. I'll probably open the tin of razor clams I bought in Madrid.

                                    Bon profit!

                                    5 Replies
                                    1. re: Harters
                                      mariacarmen RE: Harters Jan 5, 2013 03:09 PM

                                      near and dear to mi corazon - i'm on a paella kick as i just bought my first paella pan last month. your gifts sound wonderful. i've not yet tried a version with beans, though i shall. mmmm... hungry now.

                                      1. re: Harters
                                        gingershelley RE: Harters Jan 5, 2013 04:02 PM

                                        Harters, not seen a paella with a variety of beans either; sounds tasty - as do those Majorcan gifts!

                                        1. re: gingershelley
                                          ChristinaMason RE: gingershelley Jan 6, 2013 06:20 AM

                                          Oooh, ooh, I have! We had the tastiest paella in Valencia a couple years ago, with chicken (or was it rabbit? now I'm forgetting), beans, and I think snails, too.

                                        2. re: Harters
                                          LindaWhit RE: Harters Jan 6, 2013 02:47 PM

                                          Very nice gifts - hope it was good, Harters!

                                          1. re: Harters
                                            JungMann RE: Harters Jan 7, 2013 08:13 AM

                                            Rice, beans, sobrasada: all such comforting foods! I am quite envious of your tin of razor clams. They are delicious, but quite exorbitant here.

                                          2. nomadchowwoman RE: mariacarmen Jan 5, 2013 10:31 AM

                                            Last night it was Hunan Beef with Cumin (from Essential NYT cookbook)--spicy stir fried slices of sirloin--accompanied by pan-grilled asparagus and a little brown rice.

                                            For tonight, b/c it is dreary and cold and we haven't yet settled on a weight-loss "plan," I'm going to make a pot of potato-leek soup. I'll pull out a ramekin of chicken liver pate and we'll have that w/some of the gazillion "raincoast crisp"-style crackers I made over the holidays before we go out to hear music and probably wait until we get home to have a steamy bowl of soup.

                                            1 Reply
                                            1. re: nomadchowwoman
                                              gingershelley RE: nomadchowwoman Jan 5, 2013 04:17 PM

                                              NMC; dinner sounds very good - care to share our 'raincoast crisp' cracker recipe? Pretty please?

                                            2. eperdu RE: mariacarmen Jan 5, 2013 10:49 AM

                                              Tonight will be the Polpettone and tomato sauce from "All About Braising." I'm continuing to break in my Staub Cocette's. The recipe says to use a 12" deep skillet" but I was thinking of using one of the cocette's because I don't think I have a deep 12" skillet. I'm sure it'll be fine but may be more difficult to keep the temperature regulated even on low it'll still bubble quite a bit.

                                              Anyway, this is my first foray into this book which most people rave about. I find the book intimidating actually and someone pointed out that Molly is more wordy than she needs to be so when I re-read things it made sense and I started to feel a bit relieved about it. I'm not sure of most of the flavors she uses in her foods but I'm willing to give it a shot--particularly all her rosemary. It's NOT a favorite taste of mine.

                                              I'm starting with the polpettone because I love meatballs in sauce and figure it's a nice easy intro. ;)

                                              19 Replies
                                              1. re: eperdu
                                                gingershelley RE: eperdu Jan 5, 2013 04:21 PM

                                                Eperdu - did you get a large Staub Cocotte, or individual ones?

                                                Nice gift - an enameled cast Iron braising dish is a workhorse of the kitchen. Nice.

                                                Steady, and courage - you will get it figured out... braising is one of the most flavorful (mostly) winter cooking methods around!

                                                You don't have to follow the recipe exactly either - if you don't like rosemary so much - don't use as much as she calls for, or sub in something else. Recipes are a guideline to teach, not a legal document that you must follow to the letter:)

                                                1. re: gingershelley
                                                  eperdu RE: gingershelley Jan 5, 2013 05:23 PM

                                                  Christmas was a bounty of Staub with a grand total of 14 pieces including a 9qt, 7qt, and two 2.5 qts. Phew. I also received fry pans and gratins.

                                                  The polpettone won't be happening today--ground veal is nowhere to be found here nor is the meatloaf mix. Boo.

                                                  1. re: eperdu
                                                    gingershelley RE: eperdu Jan 5, 2013 05:59 PM

                                                    Wow, that is a Chow-worthy haul of pots!

                                                    You now have a fine pile of excellent cooking vessels, and are bound to the chow-hound way of being... whoever loved you enough to lavish that haul on you, deserves a fine dinner or many!

                                                    1. re: gingershelley
                                                      eperdu RE: gingershelley Jan 5, 2013 06:06 PM

                                                      I only asked for one dutch oven ... :o

                                                      1. re: eperdu
                                                        Dirtywextraolives RE: eperdu Jan 5, 2013 06:22 PM

                                                        Lucky stiff! Enjoy your new cookware! Can't wait to hear about all the good meals you make in them!

                                                        1. re: eperdu
                                                          mariacarmen RE: eperdu Jan 5, 2013 09:34 PM

                                                          wow! love an overachiever santa!!

                                                      2. re: eperdu
                                                        LindaWhit RE: eperdu Jan 6, 2013 02:49 PM

                                                        Wow. WOW. Fourteen pieces? You were very very good last year. :-)

                                                        1. re: LindaWhit
                                                          eperdu RE: LindaWhit Jan 6, 2013 04:26 PM

                                                          Now I just have to cook a lot ... if only I had more time! :)

                                                    2. re: eperdu
                                                      GretchenS RE: eperdu Jan 6, 2013 10:35 AM

                                                      eperdu, that polpettone recipe is AMAZING, and comes together exactly the way she says it will. I always use a Dutch oven to make it so you are totally on the right track. I do believe that I have cooked it in the oven at about 300 instead of on top of the stove as my stovetop does not do low heat very well. I have friends who have forbidden me to make this recipe unless I invite them to share it. I hope that you love it as much as we do!!!

                                                      1. re: GretchenS
                                                        eperdu RE: GretchenS Jan 6, 2013 10:45 AM

                                                        As soon as I can find the ground veal it is on the menu. I didn't think it'd be hard to find as I live in a pretty yuppy area (no offense to yuppies as I am one!) but even the butcher didn't have it nor did Whole Foods or the two other grocery stores. Geez. Don't they KNOW I wanted meatballs something fierce?

                                                        1. re: eperdu
                                                          JoanN RE: eperdu Jan 6, 2013 05:35 PM

                                                          Do you have a KitchenAid mixer? If ground veal is that hard to find, you might want to consider getting the meat grinder attachment. I always grind my own veal, lamb, and pork; usually grind my own beef; and when I'm in the mood, turkey. I like knowing what's going into the ground mix and I like having the meats in the freezer and grinding them when I want them.

                                                          1. re: JoanN
                                                            eperdu RE: JoanN Jan 6, 2013 07:34 PM

                                                            I have a KA on loan from a friend that is an older model (it's in avocado green if that tells you anything) so I'm not sure I could buy a grinder. I like the idea though!

                                                            That said, I do not get the fuss of the KA .. but that's another discussion entirely. It's very messy.

                                                            1. re: eperdu
                                                              roxlet RE: eperdu Jan 7, 2013 05:06 AM

                                                              I have an older model KA too (older than the one you're using since it's from when the only color they had was white), and I understand what you mean by messy. I cannot add flour or cocoa to a cake without it puffing up and going everywhere -- and this is with a shield! However, although I wouldn't part with this KA, I was in Williams-Sonoma one day when the KA representative was in store, and I asked him about this problem. Apparently, the new models have a super slow "stir" function that alleviates this problem. I'd like to retro-fit that speed on my KA!

                                                              1. re: roxlet
                                                                eperdu RE: roxlet Jan 7, 2013 09:46 AM

                                                                I'm glad to know it's related to the device I have and not my inability to use it! I have tried multiple times and I just don't get the love of it. Maybe I'll try a parchment cone of shame to try and contain the flying flour when I mix. Or I'll just setting it on something so clean-up is easier. It's no fun cleaning flour off a granite countertop and wood flours. DAYS of work. The shield it came with just makes it impossible to put anything in so I don't use it (as it doesn't do much anyway).

                                                                1. re: eperdu
                                                                  JoanN RE: eperdu Jan 7, 2013 10:26 AM

                                                                  Toss a kitchen towel over the unit and set the speed at stir for a couple of seconds until the dry ingredients have begun to blend in.

                                                                  1. re: JoanN
                                                                    roxlet RE: JoanN Jan 7, 2013 02:39 PM

                                                                    Yes, I have tried that too, JoanN. The result has been one very dirty kitchen towel. I have found two solutions, neither or which is perfect. One is that I will change to the whisk attachment before I begin adding flour, and the second is that I will take the paddle and bowl off the mixer and do this part by hand, setting the bowl back on the mixer for one final go round before we are done.

                                                                    1. re: roxlet
                                                                      eperdu RE: roxlet Jan 8, 2013 10:15 AM

                                                                      I was telling my boyfriend about this and how the newer ones supposedly don't throw flour. His solution? "Well, we can just buy a new one that doesn't throw flour." *sigh* I had to tell him NOT to buy me one as I've only used this particular one 3 times in the year I've had it. Boys and buying gadgets. :p

                                                                      1. re: eperdu
                                                                        GretchenS RE: eperdu Jan 8, 2013 11:23 AM

                                                                        Wait, is he the source of all the Staub bounty? Sounds like an excellent BF to me.... :)

                                                                        1. re: GretchenS
                                                                          eperdu RE: GretchenS Jan 8, 2013 10:47 PM

                                                                          Yes. He is the Staub bounty provider. I am quite lucky but there is a certain level of excess I don't really need to fall into. ;)

                                                    3. Uncle Bob RE: mariacarmen Jan 5, 2013 10:59 AM

                                                      Kick Ass Bourbon.....Blanton's
                                                      Katfish......................Fried in P-Nut Oil
                                                      Kollards....................With Salt pork & Tasso
                                                      Kone Bread..............In a Cast Iron Skillet....
                                                      Key Lime..................Pie

                                                      3 Replies
                                                      1. re: Uncle Bob
                                                        steve h. RE: Uncle Bob Jan 5, 2013 02:47 PM


                                                        1. re: Uncle Bob
                                                          gingershelley RE: Uncle Bob Jan 5, 2013 04:22 PM

                                                          Kriminy - Krazy Kraving your Kitchen produKtion:)

                                                          1. re: Uncle Bob
                                                            Dirtywextraolives RE: Uncle Bob Jan 5, 2013 05:01 PM


                                                          2. linguafood RE: mariacarmen Jan 5, 2013 11:08 AM

                                                            Last night ended up being a pretty lazy but tasty affair:

                                                            decided on shrimp scampi along with the bufflo mozza, and TJ's stuffed mushrooms & spanakopita on the side, the latter two being a bit meh.

                                                            Still very much in love with that mozza, though -- it is mighty flavorful and has a great texture.

                                                            The scampi turned us into dragon breath people, but luckily, it was just the two of us breathing on each other at the bar. Lurv.

                                                            Tonight, we're invited to a friend's house for venison loin (impossible to get that anywhere in the great deer hunting state of PA -- me thinks the hunters keep all the good shit for themselves), for which I will provide potatoes au gratin.

                                                            6 Replies
                                                            1. re: linguafood
                                                              mariacarmen RE: linguafood Jan 5, 2013 03:19 PM

                                                              "breathing on each other at the bar. Lurve" - so romantic, really!

                                                              dinner looked lovely.

                                                              1. re: linguafood
                                                                gingershelley RE: linguafood Jan 5, 2013 04:28 PM

                                                                Love the spread of food, Lingua; and would be happy to chat with you with dragon breathe - don't the drinks take away the evil garlic smell? :)

                                                                I wish I knew some hunters... venison is SO hard to come by around here too except for very expensive resto's. Sigh.

                                                                Good choice on potato gratin as a side with game!

                                                                1. re: linguafood
                                                                  linguafood RE: linguafood Jan 5, 2013 04:32 PM

                                                                  The gratin is on the way over..... hungry now.

                                                                  I usually just bake it at 375 for 45 min. or so, but this time left it in almost an hour until I turned off the oven. I like that the top got crispy. I have a crispiness fetish.

                                                                  1. re: linguafood
                                                                    suzigirl RE: linguafood Jan 5, 2013 04:36 PM

                                                                    That looks really nice and will be really lovely with venison. Yum

                                                                    1. re: linguafood
                                                                      gingershelley RE: linguafood Jan 5, 2013 05:59 PM

                                                                      The puffy brown top is a signature of a good potato gratin in my mind... well done Lingua!

                                                                    2. re: linguafood
                                                                      LindaWhit RE: linguafood Jan 6, 2013 02:51 PM

                                                                      Shoot, they both look great! And dragon breath is fine - as long as everyone else is dragoning. And you were. :-)

                                                                    3. juliejulez RE: mariacarmen Jan 5, 2013 04:02 PM

                                                                      Had a busy day today and we're going out later to a comedy club, so a quick an easy dinner tonight, just a sausage and peppers pasta from Hazan Family Favorites (as part of my goal this year to use my cookbooks more). It's supposed to be with papperdelle but I wasn't able to find it in two stores so I guess I'll use farfalle or something... not at all related but should be fine :)

                                                                      1. roxlet RE: mariacarmen Jan 5, 2013 04:23 PM

                                                                        My husband is hard at work on a starter of arugula salad with asparagus, finely cut lardons of crisp bacon, and a fried egg on top. We'll leave the bacon off for our Egyptian (more for us!). For our main, we're having a shrimp and artichoke risotto made using the lobster stock from our Christmas eve lobster stew. Can't wait.

                                                                        9 Replies
                                                                        1. re: roxlet
                                                                          linguafood RE: roxlet Jan 5, 2013 04:25 PM

                                                                          OMG. Positively drool-worthy.

                                                                          1. re: roxlet
                                                                            Dirtywextraolives RE: roxlet Jan 5, 2013 05:02 PM

                                                                            All sounds wonderful!

                                                                            1. re: roxlet
                                                                              Frizzle RE: roxlet Jan 5, 2013 05:13 PM

                                                                              Yum. It sounds like it will be a wonderful meal.

                                                                              1. re: Frizzle
                                                                                roxlet RE: Frizzle Jan 5, 2013 06:27 PM

                                                                                It was really lovely. I'm stuffed!

                                                                              2. re: roxlet
                                                                                mariacarmen RE: roxlet Jan 5, 2013 09:36 PM

                                                                                so now that i think of it, when i make a lardon salad with a poached egg, i do those potatoes we talked about above - not double fried, but cut into cubes, and fried until they're super browned and crisped. sprinkle them over the salad like croutons. so nice!

                                                                                1. re: mariacarmen
                                                                                  roxlet RE: mariacarmen Jan 6, 2013 06:15 AM

                                                                                  Great idea! His are deep fried. Do you pan fry or deep fry them?

                                                                                  1. re: roxlet
                                                                                    mariacarmen RE: roxlet Jan 6, 2013 10:34 AM

                                                                                    pan fry. little cubes.

                                                                                    1. re: mariacarmen
                                                                                      roxlet RE: mariacarmen Jan 6, 2013 11:26 AM

                                                                                      Deep fry. Biggish cubes.

                                                                                      1. re: mariacarmen
                                                                                        gingershelley RE: mariacarmen Jan 6, 2013 12:35 PM


                                                                                2. suzigirl RE: mariacarmen Jan 5, 2013 04:26 PM

                                                                                  Big fat BLT's and clam chowder for lunch. Dinner is going to be Cuban sandwich burgers. Make the hamburger and add mustard, pickles, ham and Swiss to nice kiaser rolls and wrap in foil and pressed on the grill under a cast iron pan. Oven roast potatoes and Belize coleslaw.

                                                                                  14 Replies
                                                                                  1. re: suzigirl
                                                                                    Dirtywextraolives RE: suzigirl Jan 5, 2013 05:03 PM

                                                                                    Love Cubanos, never thought to make burgers out of them....will have to steal this idea! Can you elaborate on the cole slaw, sounds intriguing!

                                                                                    1. re: Dirtywextraolives
                                                                                      suzigirl RE: Dirtywextraolives Jan 5, 2013 05:20 PM

                                                                                      You'll love the burgers. They are one of my late night that just sounds weird enough to be good ideas that worked.

                                                                                      For the slaw I eyeball it and it was a recipe my friend brought back from a small village in Belize that had no refrigeration. He was a missionary there and and the prep was simple but good.
                                                                                      1/4 a small head of slaw shredded
                                                                                      A glug of veg oil, maybe a third of a cup
                                                                                      White vinegar amounting to almost as much oil
                                                                                      Half a cucumber seeded and chopped
                                                                                      Half a tomato seeded and chopped
                                                                                      Lawreys seasoning salt and pepper to taste.
                                                                                      If i have leftovers I put them on a sandwich that was popular here when i was a kid called the big Frankie that is ham and mozzarella broiled so the ham is still cold and the cheese is melty and doused in ice cold slaw. Wolf down quickly. :-)

                                                                                      I hope you like it if you try it.

                                                                                      1. re: suzigirl
                                                                                        Dirtywextraolives RE: suzigirl Jan 5, 2013 06:25 PM

                                                                                        Sounds really good, thanks, I love a good cole slaw made with vinegar instead of mayo.... Will let you know when I try it.

                                                                                        1. re: Dirtywextraolives
                                                                                          suzigirl RE: Dirtywextraolives Jan 5, 2013 07:24 PM

                                                                                          You can mix it up with different vinegars and oils and sugar which I have done but simple and sharp is best to me. That is how I had it first.

                                                                                    2. re: suzigirl
                                                                                      suzigirl RE: suzigirl Jan 5, 2013 05:58 PM

                                                                                      I didn't make it clear that you grill the burgers before you assemble the Cuban burgers

                                                                                      1. re: suzigirl
                                                                                        roxlet RE: suzigirl Jan 5, 2013 06:27 PM

                                                                                        That's a great idea! Hamburger Cubanos. Must remember to do that!

                                                                                        1. re: roxlet
                                                                                          suzigirl RE: roxlet Jan 5, 2013 07:25 PM

                                                                                          Its really good. Try it

                                                                                        2. re: suzigirl
                                                                                          letsindulge RE: suzigirl Jan 5, 2013 07:47 PM

                                                                                          +1 on the BLT. SO GOOD since I haven't had one in a long time.

                                                                                          1. re: letsindulge
                                                                                            suzigirl RE: letsindulge Jan 5, 2013 07:59 PM

                                                                                            Neither have I so it was a nice treat. And the soup was a nice touch and not the usual soup

                                                                                          2. re: suzigirl
                                                                                            mariacarmen RE: suzigirl Jan 5, 2013 09:37 PM

                                                                                            cubano burgers - your a genius!!
                                                                                            thx. for the recipe for the slaw.

                                                                                            1. re: mariacarmen
                                                                                              suzigirl RE: mariacarmen Jan 6, 2013 09:56 AM


                                                                                              1. re: mariacarmen
                                                                                                gingershelley RE: mariacarmen Jan 7, 2013 06:14 PM

                                                                                                +1! Cubano burgers and the slaw with o/v dressing!

                                                                                              2. re: suzigirl
                                                                                                JungMann RE: suzigirl Jan 7, 2013 08:34 AM

                                                                                                I would never have thought of Cubano burgers. Great idea!

                                                                                                1. re: JungMann
                                                                                                  suzigirl RE: JungMann Jan 7, 2013 08:46 AM

                                                                                                  Thank you.

                                                                                              3. gingershelley RE: mariacarmen Jan 5, 2013 04:54 PM

                                                                                                Hi all! Sounds like your NY 2013 is starting of tasty and well... some of you (like me!) are trying to eat a bit more low-fat and healthy - but of course this is NOT a resolution - and some are still cleaning out holiday food stuffs.

                                                                                                No exciting cooking the last few days around here - mostly eating out and about with friends catching up after the holidays...

                                                                                                Anyhoo, today was supposed to be a lazy morning after too late a night last night - my roomie woke me with a plumbing scare - water shooting out of the sump pump drain back into the sump pit - which is part of the laundry room set up in the basement - (looking all the world like massive pressure coming from the grey water pipe - water going the WRONG way), and the pump working madly overtime...

                                                                                                LSS, just shut off the pump (duh! - why didn't I think of that?), and looks like the seal on exit pipe needs some work - hopefully, my 'boyfriend' at the plumbing desk at the old school hardware store near my house will have a simple solution. Looks like I joined in the Holiday period house - woe's other CH'ers have had. Ouch - I know truly share your pain!

                                                                                                After all that adrenaline rush this morning - my fatigue and hangover are in full blown mode this late afternoon! Nothing but a quiet night, a home-cooked meal, and lounging with a movie later will do........

                                                                                                LW-style "frankenchicken" breasts were bought on sale today, and couple have been salted and are awaiting an herb rub. I am going to stuff them with some leftover feta cheese spread from the NY cabin time.

                                                                                                A head of cauliflower will be roasted with some coriander, rosemary,garlic, etc. + olive oil in the same heat for a side, and lemon orzo with spinach to complete the slightly-greek meal. Surely, a bottle of sauvignon blanc will be opened.

                                                                                                Here is to a quiet, non-eventful Saturday night!

                                                                                                1. ChristinaMason RE: mariacarmen Jan 5, 2013 05:28 PM

                                                                                                  I was prepping for a little board game party we're hosting, so DH made dinner: homemade veggie burgers w/ a salad of quinoa and baby greens in shitake vinaigrette. His veggie burgers were really good--some crazy combo of tofu, beets, oatmeal, egg white, brown lentils, and lots of seasoning, well browned in a hot skillet and finished in the oven.

                                                                                                  I made food for our shindig: white bean and rosemary dip; ricotta, beet, Parm. Regg. and herb dip; and some Italian crackers/savory biscotti-type things called tarallini; I used this recipe and swapped in crushed fennel for the rosemary: http://www.verdeabruzzo.it/en/ricette...

                                                                                                  There are also purchased olives, sopressata (Boar's Head, bleh, never again), and some garlic "flatbread" crackers to round things out.

                                                                                                  We'll have lots of wine to drink, along with some raspberry lemonade and seltzers.

                                                                                                  10 Replies
                                                                                                  1. re: ChristinaMason
                                                                                                    roxlet RE: ChristinaMason Jan 5, 2013 06:28 PM

                                                                                                    Sounds like a fun party!

                                                                                                    1. re: roxlet
                                                                                                      ChristinaMason RE: roxlet Jan 6, 2013 05:35 AM

                                                                                                      It was a blast. Lots of laughter and wine, which I take as signs of a good party. Almost everyone stayed til 2!

                                                                                                      bushwickgirl's cacio e pepe popcorn (dressed w/ good olive oil, pepper, Parm. Regg. and salt) was also a huge hit.

                                                                                                      1. re: ChristinaMason
                                                                                                        roxlet RE: ChristinaMason Jan 6, 2013 06:16 AM

                                                                                                        Cacio e pepe popcorn is brilliant! Bushwickgirl, you're a genius!

                                                                                                        1. re: roxlet
                                                                                                          ChristinaMason RE: roxlet Jan 6, 2013 12:20 PM

                                                                                                          She is. And now I just keep asking, "What else can I put olive oil, cheese, and black pepper on?"

                                                                                                          1. re: ChristinaMason
                                                                                                            roxlet RE: ChristinaMason Jan 6, 2013 01:03 PM

                                                                                                            Just about anything!

                                                                                                            1. re: ChristinaMason
                                                                                                              LindaWhit RE: ChristinaMason Jan 6, 2013 02:54 PM

                                                                                                              Pasta! Glad the party was a success!

                                                                                                              1. re: LindaWhit
                                                                                                                ChristinaMason RE: LindaWhit Jan 6, 2013 04:46 PM

                                                                                                                Thanks, me too. I'm hoping we can make it a regular thing (ideally, rotating houses).

                                                                                                                1. re: ChristinaMason
                                                                                                                  gingershelley RE: ChristinaMason Jan 7, 2013 06:17 PM

                                                                                                                  Love the board game party night idea... so old it's new again, and great for winter. Thanks for Idea CM!

                                                                                                                  Now for a bunch of non-greasy snax so the cards/tiles/tokens don't get monged-on - or do I just set up 'wipe' stations with wet-wipes around to keep the games clean... there must be a fun solution to this grand party concept.

                                                                                                                  1. re: gingershelley
                                                                                                                    ChristinaMason RE: gingershelley Jan 7, 2013 07:56 PM


                                                                                                                    I recommend Cranium, Taboo, and (a preferably very outdated for more hilarity) Outburt.

                                                                                                                    Finger bowls would be funny!

                                                                                                          2. re: ChristinaMason
                                                                                                            linguafood RE: ChristinaMason Jan 6, 2013 09:45 AM

                                                                                                            Sounds like the whole shindig was a great success!

                                                                                                      2. Bacardi1 RE: mariacarmen Jan 5, 2013 06:03 PM

                                                                                                        We had a sublime & somewhat romantic meal for dinner tonight - "Fettucine with Smoked Salmon & Caviar". Think fettucine tossed with a sour cream sauce redolent of fresh tarragon, parsley, & shallots, plus silken ribbons of terrific lox-type smoked salmon & pearls of brilliant orange salmon & trout roe. Served with a green salad, warm bread, & a nice bottle of Cava.

                                                                                                        6 Replies
                                                                                                        1. re: Bacardi1
                                                                                                          Dirtywextraolives RE: Bacardi1 Jan 5, 2013 06:27 PM

                                                                                                          Sounds very nice!

                                                                                                          1. re: Bacardi1
                                                                                                            roxlet RE: Bacardi1 Jan 5, 2013 06:28 PM

                                                                                                            OK, this is completely decadent and wonderful!

                                                                                                            1. re: Bacardi1
                                                                                                              mariacarmen RE: Bacardi1 Jan 5, 2013 09:41 PM

                                                                                                              oh wow bacardi - are we celebrating something? sounds amazing!

                                                                                                              1. re: mariacarmen
                                                                                                                Bacardi1 RE: mariacarmen Jan 6, 2013 05:48 AM

                                                                                                                Celebrating using up the last of the salmon & trout roe, along with an unopened package of really good lox-style smoked salmon - lol!!!

                                                                                                              2. re: Bacardi1
                                                                                                                ChristinaMason RE: Bacardi1 Jan 6, 2013 05:54 AM

                                                                                                                oooh la la. I'm with the others---what were you celebrating? :)

                                                                                                                1. re: ChristinaMason
                                                                                                                  Bacardi1 RE: ChristinaMason Jan 6, 2013 10:21 AM

                                                                                                                  See above - lol!

                                                                                                              3. letsindulge RE: mariacarmen Jan 5, 2013 07:42 PM

                                                                                                                Mixed seafood cioppino with fresh crab from Moss Landing.

                                                                                                                1. m
                                                                                                                  mugen RE: mariacarmen Jan 5, 2013 07:56 PM

                                                                                                                  A vaguely North African pumpkin stew: butternut pumpkin with onions and chickpeas, spiced with sweet paprika, cumin, cayenne pepper and turmeric, then finished with fresh coriander and served with whole-wheat cous-cous.

                                                                                                                  Basic, but one-pot and om-nom-nom.

                                                                                                                  1 Reply
                                                                                                                  1. re: mugen
                                                                                                                    mariacarmen RE: mugen Jan 5, 2013 09:58 PM

                                                                                                                    sounds wonderfully homey.

                                                                                                                  2. Cherylptw RE: mariacarmen Jan 5, 2013 09:22 PM

                                                                                                                    Leftovers tonight of bbq venison ribs, braised cabbage with country ham, potato salad and cornbread; my sister's rum saturated cake (from Christmas and frozen) for dessert

                                                                                                                    1 Reply
                                                                                                                    1. re: Cherylptw
                                                                                                                      suzigirl RE: Cherylptw Jan 6, 2013 09:59 AM

                                                                                                                      That meal is exactly the types of things I crave. That sounds wonderful

                                                                                                                    2. mariacarmen RE: mariacarmen Jan 5, 2013 09:57 PM

                                                                                                                      a day of utter sloth. dozed until 1-ish, hopped up on cold meds, and the BF made me some chicken soup. laid in bed dozing the rest of the day, and the only thing i got up for was to make myself a snack of dark rye toast, mascarpone and some absolutely wonderful jams kindly sent to me by CHer L. Nightshade. fabulous stuff - apricots with cardamom, and pears in ginger syrup. (alright, so i had another snack about an hour later. that apricot jam is to die for!)

                                                                                                                      and in his third bid in a row for Best BF of the Year, himself ground a chicken breast and made us fennel & basil chicken burgers, with a little green salad underneath (no buns) in a dijon-y dressing, and more cumin-spiced potato wedges. wotta guy.

                                                                                                                      back to slothing. enjoy the rest of your weekends!

                                                                                                                      4 Replies
                                                                                                                      1. re: mariacarmen
                                                                                                                        suzigirl RE: mariacarmen Jan 6, 2013 10:23 AM

                                                                                                                        Wotta guy indeed. He has a very good shot at Best BF of the Year. If it weren't for my BF he'd have it hands down.(grinning sheepishly) :-) Hope you are feeling better soon. Take the rest of the weekend nice and essy

                                                                                                                        1. re: mariacarmen
                                                                                                                          LindaWhit RE: mariacarmen Jan 6, 2013 02:55 PM

                                                                                                                          Aww, sorry you're sick! But the BF is definitely pulling some heavy-duty kitchen weight! Glad you're being taken care of. Hope you're doing a bit better tonight!

                                                                                                                          1. re: mariacarmen
                                                                                                                            PHREDDY RE: mariacarmen Jan 7, 2013 10:45 AM

                                                                                                                            When I get a cold I am coming to your house . Plain and simple. Feel better .

                                                                                                                            1. re: PHREDDY
                                                                                                                              mariacarmen RE: PHREDDY Jan 7, 2013 11:45 AM


                                                                                                                              thanks Phreddy.

                                                                                                                          2. h
                                                                                                                            Harters RE: mariacarmen Jan 6, 2013 04:39 AM

                                                                                                                            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.

                                                                                                                            1 Reply
                                                                                                                            1. re: Harters
                                                                                                                              mariacarmen RE: Harters Jan 6, 2013 10:37 AM

                                                                                                                              two types of beans, eh? what do we call this? it does sound hearty and good.

                                                                                                                            2. Breadcrumbs RE: mariacarmen Jan 6, 2013 05:11 AM

                                                                                                                              Last night's meal was a disappointment. I was so excited to find porcini, imported from Italy at my Italian fish market that I didn't consider how they might have suffered from being frozen. Unfortunately that was my undoing as the mushrooms were waterlogged and slimy. While I could address the moisture issue by giving them all a good pressing and browning them nicely, I couldn't fix the sliminess. Though the flavours of my Tuscan Boscaiola sauce were spot on, we had to eat around the offensive 'shrooms. Such a disappointment at $19.99 for a pound! Lesson learned!

                                                                                                                              Tonight we're changing continents and hoping that our COTM dish of Roasted Chicken w Clementines will make for a more satisfying meal so we can end the week on a high note. TBD...

                                                                                                                              11 Replies
                                                                                                                              1. re: Breadcrumbs
                                                                                                                                roxlet RE: Breadcrumbs Jan 6, 2013 06:17 AM

                                                                                                                                That's too bad! Would this work with dried porcini?

                                                                                                                                1. re: roxlet
                                                                                                                                  Breadcrumbs RE: roxlet Jan 6, 2013 07:04 AM

                                                                                                                                  Yes roxlet, the recipe actually calls for both dried and fresh porcini. I had 10g of dried porcini and just under a pound of fresh. Most of the mushroom flavour came from the dried and their (strained) steeping water. We first enjoyed this dish in Tuscany and I suspect it's one of those meals where the home version will never match the "first". That said, those nasty, slimy mushrooms sure didn't help.

                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                    ChristinaMason RE: Breadcrumbs Jan 6, 2013 07:44 AM

                                                                                                                                    What a bummer! Maybe you can talk a local Italian restaurant into getting some better quality fresh porcini for you? Or is there a restaurant-supply store anywhere near you?

                                                                                                                                    1. re: ChristinaMason
                                                                                                                                      Breadcrumbs RE: ChristinaMason Jan 6, 2013 07:52 AM

                                                                                                                                      Thanks CM. Unfortunately any of my attempts to purchase fresh porcini here in Ontario have been futile. We have a local mushroom grower who says there isn't enough of a market for them so she isn't bothering w them. We also have the St. Lawrence Mkt in Toronto where there's a mushroom vendor on Saturday's but I've never seen them carry porcini. Your comment about restaurants has got me thinking I should ask the chef at my favourite Tuscan restaurant if she's been able to source them anywhere. She does make a Boscaiola that we love but she adds boar sausage so the mushrooms aren't the dominant flavour and I couldn't say for certain whether or not she uses fresh porcini. Definitely worth asking her though. Thanks!

                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                        roxlet RE: Breadcrumbs Jan 6, 2013 11:28 AM

                                                                                                                                        Porcini are out of season, and with sometime like porcini, it's certainly best to wait until the season!

                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                          gingershelley RE: Breadcrumbs Jan 6, 2013 12:36 PM

                                                                                                                                          "Ick" to slimy mushrooms... can't you go back to the market and ask for a refund? you should not pay that much money for a bogus product.... just sayin'.

                                                                                                                                          1. re: gingershelley
                                                                                                                                            Breadcrumbs RE: gingershelley Jan 6, 2013 01:22 PM

                                                                                                                                            Very good point gingershelley. Next time I'm at that market I'll mention it to the owner. He did tell me it was a new product for them when I bought them (in November) so you're quite right, it's worth raising the issue. It's the first time I've ever used or seen frozen mushrooms so I'm not sure if it's just not a good idea or, whether the process/execution was an issue with this product. They were vacuum-sealed so it's not like any new moisture got in the package. Thanks for your suggestion.

                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                              Dirtywextraolives RE: Breadcrumbs Jan 6, 2013 03:24 PM

                                                                                                                                              I'm pretty sure one should never freeze raw mushrooms.... Sounds terrible. I would speak to the owner, I'm sure if he values you as a customer, and why wouldn't he, it's to his benefit to know about it, and offer you something for compensation, even if its a free bag of fresh mushrooms....

                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                Breadcrumbs RE: Dirtywextraolives Jan 6, 2013 05:20 PM

                                                                                                                                                Thanks so much Dweo, I couldn't say for certain that the mushrooms were frozen raw. I'm wondering if they may have been steamed but, I totally agree w you and will definitely share my experience w the owner. Big thanks!!

                                                                                                                                              2. re: Breadcrumbs
                                                                                                                                                gingershelley RE: Breadcrumbs Jan 7, 2013 06:18 PM

                                                                                                                                                Well, I just don't think it's right to pay $20+ dollars for bad products - that just keeps a purveyor selling something not right to more folks. I am sure they want to sell good stuff to good people, and feedback completes the cycle, and gets you a credit:)!

                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                      mariacarmen RE: Breadcrumbs Jan 6, 2013 10:45 AM

                                                                                                                                      what a drag! sorry bc...

                                                                                                                                    3. Aromatherapy RE: mariacarmen Jan 6, 2013 08:19 AM

                                                                                                                                      Tostadas topped with mashed black beans and a salsa of chopped tangerine, red onion, jalapeno and cilantro. A keeper.

                                                                                                                                      4 Replies
                                                                                                                                      1. re: Aromatherapy
                                                                                                                                        ChristinaMason RE: Aromatherapy Jan 6, 2013 08:43 AM

                                                                                                                                        tangerine salsa? genius!

                                                                                                                                        1. re: Aromatherapy
                                                                                                                                          mariacarmen RE: Aromatherapy Jan 6, 2013 10:44 AM

                                                                                                                                          yeah, that sounds good.

                                                                                                                                          1. re: Aromatherapy
                                                                                                                                            GretchenS RE: Aromatherapy Jan 6, 2013 10:54 AM

                                                                                                                                            sounds excellent!

                                                                                                                                            1. re: Aromatherapy
                                                                                                                                              suzigirl RE: Aromatherapy Jan 6, 2013 12:51 PM

                                                                                                                                              Living in Florida that is a perfect idea for tangerine. Awesome. Thanks

                                                                                                                                            2. GretchenS RE: mariacarmen Jan 6, 2013 10:53 AM

                                                                                                                                              Last night I made portabella mushrooms with spinach-artichoke stuffing from Fine Cooking. It was OK but not good enough that I want to use the leftover spinach-artichoke stuffing to make more. Thinking I will repurpose it to stuff thick pork chops which I happen to have in the freezer. After a couple of glasses of wine last night it did occur to me that I could use it to make a version of tater tot casserole but I do NOT need tater tots in the house, the jeans really are getting too tight.... Tonight will either be chicken wings while I watch Seahawks-Redskins, or a bowl of kale-kielbasa soup that is next on my agenda to make. I know which one my jeans are voting for!

                                                                                                                                              3 Replies
                                                                                                                                              1. re: GretchenS
                                                                                                                                                mariacarmen RE: GretchenS Jan 6, 2013 05:03 PM

                                                                                                                                                you mean your jeans didn't take off last year with the rest of ours? hmmph!

                                                                                                                                                1. re: mariacarmen
                                                                                                                                                  GretchenS RE: mariacarmen Jan 6, 2013 05:56 PM

                                                                                                                                                  they are in danger of doing so now though!

                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                    gingershelley RE: mariacarmen Jan 7, 2013 06:20 PM

                                                                                                                                                    My jeans wanted to be at the Seahawks game yesterday, but were busy eating "artisanal" (please all, forgive my verbage, but that's what they say at Theo chocolate) chocolates on a factory tour... so my jeans were expanding too, just differently with all the samples!

                                                                                                                                                2. Berheenia RE: mariacarmen Jan 6, 2013 11:02 AM

                                                                                                                                                  Last night was a roaring fire and store bought lasagna, meat for hubby and a white sauced mushroom for me, and a salad bar green salad. Had to endure hoards of zombies pushing shopping carts into spaces filled by live shoppers to get this meal so it was more work than it sounds like to get this on the table.
                                                                                                                                                  Sunday WFD: I'm brining the last of my heritage pork chops, (shout out to GretchenS for the source!), and am making Julia's (potato) gratin Daupinoise and steaming some red chard from the zombie shopping trip for the sides. Our team has a bye week so this is a good Sunday to cook and read. A new Bill Slider book and classical music on the Bose. With dinner there will be Sav Blanc for me and hubby has a tot of whiskey and a beer.

                                                                                                                                                  1. juliejulez RE: mariacarmen Jan 6, 2013 11:14 AM

                                                                                                                                                    Well the mood in my house is pretty jovial. The NHL lockout is over, and BF is very excited. He had bought season tickets this year. So I guess that means more dinners for me at the Pepsi Center. I sort of partially hoped it cancelled the season though. Now that football is almost over I was thinking I could get him to do some stuff around the house LOL!

                                                                                                                                                    But, that has nothing to do with my dinner. I am making pork and ginger potstickers.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: juliejulez
                                                                                                                                                      LindaWhit RE: juliejulez Jan 6, 2013 02:58 PM

                                                                                                                                                      I hope he gets *some* type of a refund on the games that weren't played!

                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                        juliejulez RE: LindaWhit Jan 6, 2013 03:36 PM

                                                                                                                                                        I think he's just going to apply it to next season...they're holding the money he pays every month at 5% interest... better than any bank gives for a savings account!

                                                                                                                                                        1. re: juliejulez
                                                                                                                                                          LindaWhit RE: juliejulez Jan 6, 2013 03:38 PM

                                                                                                                                                          Wow! Nice on the interest!

                                                                                                                                                      2. re: juliejulez
                                                                                                                                                        mariacarmen RE: juliejulez Jan 6, 2013 05:04 PM

                                                                                                                                                        mmmm on those potstickers!

                                                                                                                                                        1. re: juliejulez
                                                                                                                                                          gingershelley RE: juliejulez Jan 7, 2013 06:21 PM

                                                                                                                                                          Awesome either way - with interest earned, dinners owed, and a new season to look forward to... JJ wins!

                                                                                                                                                        2. jenscats5 RE: mariacarmen Jan 6, 2013 11:54 AM

                                                                                                                                                          Been very busy working a TON of extra hours at work with no end in sight......so takeout was on tap for last nite after work.

                                                                                                                                                          Today I'm spending the day cooking for the week so I will have a bunch of easy dinners for the week.........Gathered some various leftovers for a few stuffed peppers - baked 3 halves. Have a chicken in the crockpot and I seared a few boneless chicken thighs in a pan & made a "sauce" out of some broth, lemon & wine. Currently am also marinating some beef strips for a quick pepper steak.

                                                                                                                                                          1. f
                                                                                                                                                            Frizzle RE: mariacarmen Jan 6, 2013 11:55 AM

                                                                                                                                                            We've had a couple of very simple food nights here. It's hot and getting hotter by the day so my inspiration to cook has gone. I would rather sprawl in front of the air con with a Bloody Mary and convince myself it's a cold tomato soup and that's what dinner is.

                                                                                                                                                            Anyway, we repeated a COTM dish on Saturday night. The shell pasta with yoghurt, peas and chilli. It's been less than a week since we had it but the husband demanded it again. It is a fantastic mix of flavours and quite addictive.

                                                                                                                                                            Last night I should have tried the falafel recipe from the book but I had a lazy, Bloody Mary induced moment and just wandered up to our local store and bought some premade ones (both of my local stores are run by Lebanese people so all sorts of wonderful goodies are easily available). I gave them a quick shallow fry to heat them up and made a tahini sauce with a touch of yoghurt added and we put them in pita pockets with fresh tomato and cucumber, loads of fresh mint and coriander and ahem...some chilli oil from Fuchsia Dunlop's Land of Plenty. That stuff is addictive and goes extremely well with tahini sauce. These were surprising good for a lazy thrown together meal.

                                                                                                                                                            I have no idea what tonight will be but with tomorrow forecast for extreme heat it's going to be gazpacho. Or Bloody Mary's.

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: Frizzle
                                                                                                                                                              ChristinaMason RE: Frizzle Jan 6, 2013 12:34 PM

                                                                                                                                                              I am so curious about that yogurt pasta dish, but browsing through the Jerusalem threads, I wasn't able to find a description anywhere. Would you mind pointing me in the right direction with a link?

                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                Frizzle RE: ChristinaMason Jan 6, 2013 01:15 PM


                                                                                                                                                                It's the first dish in the thread.

                                                                                                                                                                The recipe is here: http://m.guardian.co.uk/lifeandstyle/...

                                                                                                                                                                I'm hoping the link works, you may need to remove the first m in it as I'm on my mobile. It's the second recipe.

                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                  ChristinaMason RE: Frizzle Jan 6, 2013 01:24 PM

                                                                                                                                                                  Thanks so much! I actually just found the Guardian recipe online myself. I had even looked at the right CH thread, but my "find" for "yogurt" and "shells" and "pasta" didn't turn up anything----looks like I was slightly off in spelling and terminology! :)

                                                                                                                                                              2. re: Frizzle
                                                                                                                                                                gingershelley RE: Frizzle Jan 7, 2013 06:26 PM


                                                                                                                                                                Can I just move to where YOU are in the world for a couple months?

                                                                                                                                                                "Hot and getting hotter", combined with Lebanese store owners with take-out yummies you can embelish get's me right in your wheelhouse... If I get a plane ticket, can I live with you for a week?

                                                                                                                                                              3. JerryMe RE: mariacarmen Jan 6, 2013 02:01 PM

                                                                                                                                                                I really wanted to make tuna noodle casserole but SO has made potato salad w/ his abundance of potatoes. So we're having chicken brats w/ toasted buns and I have gingerbread in the oven now to use up some leftover whipping cream.

                                                                                                                                                                We'll have marinated cucumbers alongside w/ some really small cherry tomatoes that have just ripened.

                                                                                                                                                                The gingerbread smells divine!

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: JerryMe
                                                                                                                                                                  Dirtywextraolives RE: JerryMe Jan 6, 2013 03:25 PM

                                                                                                                                                                  I love the smell of baking gingerbread....funny how you made some for the excess whipped cream you have on hand... Good for you!

                                                                                                                                                                  1. re: Dirtywextraolives
                                                                                                                                                                    JerryMe RE: Dirtywextraolives Jan 7, 2013 05:48 PM

                                                                                                                                                                    Gingerbread smell was indeed divine! Tonite is the tuna noodle casserole that although tasty doesn't smell as well.

                                                                                                                                                                    I still have gingerbread leftovers and it is so much better the next day!

                                                                                                                                                                  2. re: JerryMe
                                                                                                                                                                    gingershelley RE: JerryMe Jan 7, 2013 06:33 PM

                                                                                                                                                                    Dressed brats, potato salad and the smell of gingembre sounds excellent jerryme! Kudos....

                                                                                                                                                                  3. LindaWhit RE: mariacarmen Jan 6, 2013 03:01 PM

                                                                                                                                                                    It's been a long couple of days. Family can be tiring. :-/

                                                                                                                                                                    Dinner up in Maine last night was butternut squash lasagna (local gourmet natural food store-bought), steamed broccoli, and grilled chicken, for which I brought up some Herbs de Provence and Aleppo pepper. Chicken into a bowl, poured on some olive oil, sprinkled in a small handful of the herbs and a healthy pinch of the Aleppo, along with some salt, mucked it all together with my hands to marinate for awhile, and they were grilled. A bite of a pumpkin whoopie pie for dessert for me.

                                                                                                                                                                    Tonight will be simple - baked ziti, crusty rolls, and a small salad. And a glass of wine.

                                                                                                                                                                    And an early bedtime.

                                                                                                                                                                    9 Replies
                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      Dirtywextraolives RE: LindaWhit Jan 6, 2013 03:27 PM

                                                                                                                                                                      So true, about family being tiring....! Early bedtime here as well, back to the grind tomorrow. Your chicken sounds delicious, will have to remember adding some of that pepper next time I marinate chix breasts to grill, thanks.

                                                                                                                                                                      1. re: Dirtywextraolives
                                                                                                                                                                        LindaWhit RE: Dirtywextraolives Jan 6, 2013 03:29 PM

                                                                                                                                                                        I took it easy on the amount of Aleppo, as I wasn't sure what my 10yo nephew would tolerate. I *maybe* used 1 tsp. for 6 chix breasts. I'd use a good bit more next time. But it was simple and easy, and tasty.

                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                          eight_inch_pestle RE: LindaWhit Jan 7, 2013 01:13 AM

                                                                                                                                                                          Linda, curious to know your thoughts on aleppo. Bought some for the first time a few weeks ago. While I love it straight off the fingertip, I've found it easily gets lost in terms of both flavor and heat in everything from dry rubs to scrambled eggs. Is it your experience that it needs to be used in fairly and maybe unexpectedly large quantities to come through?

                                                                                                                                                                          1. re: eight_inch_pestle
                                                                                                                                                                            LindaWhit RE: eight_inch_pestle Jan 7, 2013 05:28 AM

                                                                                                                                                                            I think it depends on what you're looking for, eip. I like the subtle "bite" it gives to dishes. For a marinade rub for 4 chicken breasts, I probably would have liked to have used 2 tsp - maybe a bit more. But again, with my nephew, I just wasn't sure whether he would go for it, so I used closer to 1 tsp. for 6 chicken breasts. After tasting it, I could have used more without a problem.

                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                              eight_inch_pestle RE: LindaWhit Jan 7, 2013 03:10 PM

                                                                                                                                                                              Thanks, Linda. Think I just need to start using more. Not necessarily looking to make anything scream aleppo, but so far it's been pretty hard to even tell I've added it.

                                                                                                                                                                              1. re: eight_inch_pestle
                                                                                                                                                                                mariacarmen RE: eight_inch_pestle Jan 7, 2013 04:28 PM

                                                                                                                                                                                the other thing is, EIP, that you may be already beyond the "heat scale" when it comes to Aleppo. it's pretty subtle if you're a chili head. i like it, and use it, but it's never hot hot hot, it just has a slight kick, and it's own subtle flavor.

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  LindaWhit RE: mariacarmen Jan 7, 2013 04:32 PM

                                                                                                                                                                                  Exactly what mc said. I'm *not* a chilihead and dislike anything that is so hot you can't taste anything but heat. But the Aleppo adds a nice little bite. If you're looking for lots of heat, this is not the spice to use.

                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                    eight_inch_pestle RE: LindaWhit Jan 7, 2013 07:10 PM

                                                                                                                                                                                    Thanks, gals. Yeah I do love the heat in its rightful place, but here I'm just not getting enough flavor. I'll try adding more, because too many people I trust, present company included, love the stuff.

                                                                                                                                                                      2. re: LindaWhit
                                                                                                                                                                        gingershelley RE: LindaWhit Jan 7, 2013 06:34 PM

                                                                                                                                                                        Family CAN be so tiring - gotta lov' 'em... good eating LW, and courage!

                                                                                                                                                                      3. steve h. RE: mariacarmen Jan 6, 2013 03:31 PM

                                                                                                                                                                        Chicago deep-dish pizza from Lou Malnati is on the menu tonight.
                                                                                                                                                                        Brunch was scrambled eggs and sausage washed down with a bottle of J. Football has been on the plasma.

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                          JungMann RE: steve h. Jan 7, 2013 08:51 AM

                                                                                                                                                                          This was nearly on my menu as well, but I'm saving my precious stash for the Superbowl!

                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                            gingershelley RE: steve h. Jan 7, 2013 06:39 PM

                                                                                                                                                                            Man, Steve. I have to get one of those Lou Malnati pizza's in me in the next couple months. I LOVE Chicago deep dish, from when I worked for a gal here in SEA who was doing a start-up making deep-dish pies designed to be scratch made, cooked, and worked into the Costco freezer section. She was of Chicago extraction, and it was her heritage.
                                                                                                                                                                            LSS, she made AMAZING pies, and I got to take home 'past pull date' pies all the time - only purveyor around our area that was doing anything authentic then (this was about 8-9 years ago). She didn't make it past angel investor-status, and I do have the recipe files around for those pies....

                                                                                                                                                                            Should pull them out and have a party - it sounds SO good!

                                                                                                                                                                          2. d
                                                                                                                                                                            Dirtywextraolives RE: mariacarmen Jan 6, 2013 03:36 PM

                                                                                                                                                                            Can't believe I am actually looking forward to getting back to the grind tomorrow.....only because my kids are about ready to kill each other....it's been a long winter vacation....sigh.

                                                                                                                                                                            Took a pork shoulder roast out of the freezer to thaw, the other day. It had been rubbed with a "tacos al pastor" spice mix before being frozen. So I let it sit for a day. Then marinated it for an hour this morning in some orange juice & white wine vinegar. It's now in a 275 degree oven, so letting it slow roast for about 5 hours, hopefully enough time to get it to the falling apart stage. Will make some Mexican rice and black beans to go with, plus shredded cabbage, avocados and guac since I have 5 ripe ones, tortillas and salsa. May even throw the pint of grape tomatoes into the oven to roast as well, since they are getting wrinkly, and then either make a salsa or sauce out of them. Store bought cherry pie for dessert.

                                                                                                                                                                            3 Replies
                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                              eperdu RE: Dirtywextraolives Jan 6, 2013 04:28 PM

                                                                                                                                                                              My parents were here for 2 weeks. I was ecstatic when I had to go work each day. It was my little sanctuary and I didn't kill anybody because I had to go to work. :)

                                                                                                                                                                              1. re: eperdu
                                                                                                                                                                                mariacarmen RE: eperdu Jan 6, 2013 05:09 PM

                                                                                                                                                                                so funny...

                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                  eperdu RE: mariacarmen Jan 6, 2013 07:35 PM


                                                                                                                                                                            2. Cherylptw RE: mariacarmen Jan 6, 2013 03:49 PM

                                                                                                                                                                              Dinner tonight is a whole roasted chicken: I rubbed a combo of garlic seasoning (Webber), cumin and black pepper under and on top of the skin. Sides are hasselback potatoes with chopped onion & garlic between the slices and a drizzle of olive oil...also a mix of yellow and green beans cooked in chicken stock, a few teaspoons of bacon fat and some seasonings. Fresh gingerbread for dessert.

                                                                                                                                                                              1. ChristinaMason RE: mariacarmen Jan 6, 2013 04:59 PM

                                                                                                                                                                                I am laid up with back woes, so DH made a dinner of chicken and dumplings. I sous chef-ed by chopping veggies. It was good, if very rich. Then we went out to watch our team lose over a beer. Siigh.

                                                                                                                                                                                3 Replies
                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  mariacarmen RE: ChristinaMason Jan 6, 2013 09:12 PM

                                                                                                                                                                                  sorry about the back, CM - good thing you've got the hubs helping out (or vice-versa).

                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    ChristinaMason RE: mariacarmen Jan 7, 2013 11:01 AM

                                                                                                                                                                                    Thanks, mc. I am chafing at the bit to get back up to speed.

                                                                                                                                                                                  2. re: ChristinaMason
                                                                                                                                                                                    gingershelley RE: ChristinaMason Jan 7, 2013 06:46 PM

                                                                                                                                                                                    Hang in Cm - impressive you had a lovely DH made dinner and made it to the team game!

                                                                                                                                                                                  3. mariacarmen RE: mariacarmen Jan 6, 2013 05:14 PM

                                                                                                                                                                                    no cooking here yet. taking the oldster to a crab place that also does prime rib, which he can chew easily. my sister & i will work on the crab. we have a gift certificate, and the timing is right - sister's going through big-time heartache (again), so i'll be here a bit more than usual. as it's been said, families are tough.

                                                                                                                                                                                    when i get home later tonight, tho, i hope to start a pot of ham broth (in the freezer at home now, made from our christmas ham bone and leavings), black-eyed peas, some sliced up kielbasa and the chard my baby has amassed for me. slow cooker fare, will be good for tomorrow night's dinner.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      GretchenS RE: mariacarmen Jan 6, 2013 06:01 PM

                                                                                                                                                                                      Glad you are up and about mc!

                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                        mariacarmen RE: GretchenS Jan 6, 2013 09:08 PM

                                                                                                                                                                                        Thanks GS! laying abed (and acouch) all day yesterday seemed to do the trick.

                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                        gingershelley RE: mariacarmen Jan 7, 2013 06:48 PM

                                                                                                                                                                                        Oh dear, glad your up and out - and bless you for helping sister get through what is up; and the food plans sounds great.

                                                                                                                                                                                        Some ham stock smells can help ease the pains....

                                                                                                                                                                                      3. aching RE: mariacarmen Jan 6, 2013 06:03 PM

                                                                                                                                                                                        Tonight we made a big pan of lasagne and a big pot of lentil soup. I'm teaching my husband to cook and we're trying to make all of our weekday lunches ahead on the weekend - both of these dishes are both good for a beginner and good reheated at work. We're really enjoying cooking together and it is so much less work with two people in the kitchen!

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: aching
                                                                                                                                                                                          GretchenS RE: aching Jan 6, 2013 06:06 PM

                                                                                                                                                                                          Fun project! And you will end up with another chef in the house = win!

                                                                                                                                                                                        2. GretchenS RE: mariacarmen Jan 6, 2013 06:05 PM

                                                                                                                                                                                          My dinner plans, such as they were, changed and I'm so glad they did! I had more kale than I wanted to use in my soup so I took a look at the current kale thread and saw a salad with buttermilk dressing and pickled veggies that caught my eye. Link: http://chowhound.chow.com/topics/8849...
                                                                                                                                                                                          It was phenomenally good paired with a brat and some sour-cream-dill mashed potatoes (pushing my jeans right out the door, I am) and eaten in front of Redskins-Seahawks.

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                            mariacarmen RE: GretchenS Jan 6, 2013 09:11 PM

                                                                                                                                                                                            oh my those sour cream/dill taters caught my eye!
                                                                                                                                                                                            (tell your jeans to stay put, as this is the year all of the rest of us bring ours back home! right, CH peeps?!)

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              gingershelley RE: mariacarmen Jan 7, 2013 06:49 PM

                                                                                                                                                                                              Yo' right MC! My jeans are coming home this year - but, of course, that is not a resolution....:)

                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                mariacarmen RE: gingershelley Jan 7, 2013 08:05 PM


                                                                                                                                                                                          2. m
                                                                                                                                                                                            MAH RE: mariacarmen Jan 6, 2013 07:11 PM

                                                                                                                                                                                            Colossal shrimp wrapped in prosciutto, mixed green salad with beets and feta; swordfish marinated with ginger, garlic, olive oil, salt and generous grind of pepper; roasted butternut squash.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: MAH
                                                                                                                                                                                              ChristinaMason RE: MAH Jan 7, 2013 11:03 AM

                                                                                                                                                                                              Nice meal! Especially the shrimp. :)

                                                                                                                                                                                            2. weezieduzzit RE: mariacarmen Jan 6, 2013 07:16 PM

                                                                                                                                                                                              Lamb chops have been marinating in olive oil, lemon zest & juice and za'atar. I'll cook them in a cast iron skillet. Roasted broccoli and some chickpeas that I cooked a while ago and froze some will be pan fried with olive oil, cumin, paprika and s&p. I think we may have some olives in the frige somewhere, too. Lunch was pretty late so dinner will be, too.

                                                                                                                                                                                              1. f
                                                                                                                                                                                                Frizzle RE: mariacarmen Jan 7, 2013 03:03 AM

                                                                                                                                                                                                Tonight was BBQ chicken skewers just done in a lemon/oil/garlic marinade. Alongside was a watermelon, feta and mint salad with balsamic drizzled on it and roasted potatoes done with chili flakes and garlic. Lemon juice and fresh coriander finished the potato dish.

                                                                                                                                                                                                Tomorrow is supposed to be disgustingly hot - 43c which is about 109f I think. I'm just not used to that kind of heat. Our kitchen gets afternoon sun so I've no desire to be making dinner in that sort of weather. I've already got a chilled almond soup -ajo blanco in the fridge for tomorrow night. It's from a Rick Stein recipe and was simple enough to put together. I recall reading a tip somewhere to pop a plastic bag of ice cubes in your soup before you serve it to make it even colder without watering it down. I have a feeling I will be trying it tomorrow if there are any ice cubes left by the end of the day.

                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                  LindaWhit RE: Frizzle Jan 7, 2013 05:31 AM

                                                                                                                                                                                                  Oh yikes, Frizzle! That is insanely hot!

                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                    Berheenia RE: Frizzle Jan 7, 2013 08:01 AM

                                                                                                                                                                                                    Have you no AC? Or is it just too hot to make a difference.

                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                      Frizzle RE: Berheenia Jan 7, 2013 11:07 AM

                                                                                                                                                                                                      We have AC in the kitchen but with one wall of the kitchen being glass doors it struggles when the sun hits them in the afternoon. I've done as much prep as I can. Makeshift blinds are strung up, the freezer is stocked with ice -all that remains is to whip up some watermelon juice and take it over to the ailing octogenarian neighbour as an excuse to check up on her later today.

                                                                                                                                                                                                    2. re: Frizzle
                                                                                                                                                                                                      mariacarmen RE: Frizzle Jan 7, 2013 10:19 AM

                                                                                                                                                                                                      ayayay! it's so interesting reading this when most of us are shivering and wet.... but that does sound hellish! your chilled almond soup sounds amazing.

                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                        ChristinaMason RE: Frizzle Jan 7, 2013 11:04 AM

                                                                                                                                                                                                        Or you could freeze some of the soup and add it back as cubes when serving!

                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                          GretchenS RE: Frizzle Jan 8, 2013 01:41 PM

                                                                                                                                                                                                          Frizzle, hoping that you are not near any wild fires and that you did not frizzle away to nothingness during this hot, hot day in Australia.

                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                            Frizzle RE: GretchenS Jan 8, 2013 06:07 PM

                                                                                                                                                                                                            I felt like I was frizzling and felt very sorry for myself until I turned the news on and saw how many people were affected by the fires. I live in the city so was very fortunate to not be anywhere near danger.

                                                                                                                                                                                                        2. Bacardi1 RE: mariacarmen Jan 7, 2013 05:38 AM

                                                                                                                                                                                                          Last night was a nice fresh Haddock filet baked in a Tarragon/mushroom/wine sauce & served with a Lidia Bastianich recipe - "Swiss Chard Potatoes".

                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                                                                            Berheenia RE: Bacardi1 Jan 7, 2013 08:00 AM

                                                                                                                                                                                                            I just took Lidia's Italian American Kitchen out of the library because I need an Italian side dish for 16 people for an auction dinner. I just agreed to get on board so the menu is pretty much planned. Anyway this recipe caught my eye. Is this the book you cooked from?

                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                              Bacardi1 RE: Berheenia Jan 7, 2013 03:14 PM

                                                                                                                                                                                                              I'm not sure which of her books it's from, but here's a link to the recipe I used for the potatoes:


                                                                                                                                                                                                              First off, I cut the recipe in half, since it was only for hubby & I. I had two bags of potatoes on hand, but neither were Russets. I used what I had anyway, & they worked well. Since they weren't Russet potatoes, but the thin-skinned type, I didn't bother peeling them. It was tasty & colorful (I used red Swiss Chard), but next time I'll definitely add more garlic.

                                                                                                                                                                                                              As far as the fish, that was just something I threw together myself.

                                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                                Berheenia RE: Bacardi1 Jan 8, 2013 06:48 AM

                                                                                                                                                                                                                Sounds better than the one I saw but still may have too much stove top time. Chicken Milanese is the main and it will occupy all the frying pans. Thanks- I may halve this myself for the two of us. We love swiss chard.

                                                                                                                                                                                                          2. juliejulez RE: mariacarmen Jan 7, 2013 08:13 AM

                                                                                                                                                                                                            Tonight is "pepperoni pizza stuffed chicken"...basically chicken breasts stuffed with mozzarella cheese and a few pieces of pepperoni... along with store bought garlic bread and some roasted broccoli. Not something that would be on my menu if I was single, but BF loves stuff like this. Since he's a good sport about all of my other cooking, even the healthy stuff, I try to do something his style at least once a week. I will be "healthifying" it slightly by oven baking instead of pan frying like the recipe calls for. Plus I hate pan frying, always makes a mess.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                              suzigirl RE: juliejulez Jan 7, 2013 08:55 AM

                                                                                                                                                                                                              That pizza chicken sounds like something my bf would love. I think I will be trying this one really soon.

                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                juliejulez RE: suzigirl Jan 7, 2013 09:28 AM

                                                                                                                                                                                                                Here's the recipe, although a recipe isn't all that necessary for it :) http://budgetbytes.blogspot.com/2009/...

                                                                                                                                                                                                                I thought about classing it up a bit and using prosciutto but I actually have some leftover pepperoni to use up.

                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                  foodieX2 RE: juliejulez Jan 7, 2013 09:44 AM

                                                                                                                                                                                                                  Yum!! Might be fun to use leftover pizza dough and do it as a calzone.

                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                    suzigirl RE: juliejulez Jan 7, 2013 06:39 PM

                                                                                                                                                                                                                    Oh damn that looks as good as it did in my head.. I want that and a big fat salad. I think the pepperoni and prosciutto wouldn't make me sad if the ended up together in this recipe. Note to self...

                                                                                                                                                                                                                2. re: juliejulez
                                                                                                                                                                                                                  juliejulez RE: juliejulez Jan 7, 2013 03:38 PM

                                                                                                                                                                                                                  Well plans changed. We're going to the bar to watch football. I am kind of relieved. As easy as dinner was going to be, I'm really tired and not feeling much like cooking... plus the bar we're going to has this really good honey mustard chicken sandwich on a pretzel bun... yum!

                                                                                                                                                                                                                  That's another nice things about meals like that though... no ingredients to go bad really, just pop the chicken into the freezer and use another time.

                                                                                                                                                                                                                3. JungMann RE: mariacarmen Jan 7, 2013 09:06 AM

                                                                                                                                                                                                                  Yesterday's Twelfth Night party brought the holiday season to its official end at my house. With a number of guests coming over to play cards and overindulge one last time, I could not be bothered to do much cooking so I purchased taramosalata and lamb stuffed grape leaves from the store. Other than making a minty garlic dip for the grape leaves and a spinach dip, I didn't anticipate doing much cooking so I could concentrate on making my first galette des rois. And with all the attention I paid to it, you might have thought I'd pay a little more mind to the ingredients in my puff pastry since I was dismayed to learn that the Pepperidge Farm I purchased didn't even contain butter. But once the feve was found, I don't think anyone minded much.

                                                                                                                                                                                                                  Tonight we are going back to leaner fare. I fancy I may pick up a rotisserie chicken at Costco and serve it up with spiced brussels sprouts with yogurt and tahini, though the conichiglie with yogurt and peas is sounding mighty tempting right now.

                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                    Frizzle RE: JungMann Jan 7, 2013 11:29 AM

                                                                                                                                                                                                                    Lamb and taramasalata stuffed vine leaves? That sounds intriguing. Off to search for recipes.

                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                      ChristinaMason RE: Frizzle Jan 7, 2013 11:37 AM

                                                                                                                                                                                                                      Just a guess, but I suspect those may be two separate items, with just lamb being in the grape leaves.

                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                        Frizzle RE: ChristinaMason Jan 7, 2013 12:32 PM

                                                                                                                                                                                                                        Aah, that sounds far more logical. I was wondering how it would work together.

                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                          JungMann RE: ChristinaMason Jan 7, 2013 12:56 PM

                                                                                                                                                                                                                          Definitely separate items. Now I wonder how it would taste if I dipped my grape leaves in taramosalata...

                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                            Frizzle RE: JungMann Jan 7, 2013 01:35 PM

                                                                                                                                                                                                                            Do it! I'm curious.

                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                              mariacarmen RE: JungMann Jan 7, 2013 02:07 PM

                                                                                                                                                                                                                              i'm betting yum.

                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                Frizzle RE: mariacarmen Jan 7, 2013 02:14 PM

                                                                                                                                                                                                                                I'm thinking lamb and taramasalata will taste good together - only based on the idea that anchovies and lamb are good even when you are heavy handed with the anchovies. I'm not sure about vine leaves and taramasalata. Eagerly awaiting an update.

                                                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                                                  JungMann RE: Frizzle Jan 7, 2013 04:29 PM

                                                                                                                                                                                                                                  Apparently we finished all the taramasalata last night so we will have to wait until my next trip to the Middle Eastern market. Tonight I was occupied with going to Costco and for that chicken and serving it up with brussels sprouts pan roasted with bacon, Isot pepper, giardiniera and parmesan.

                                                                                                                                                                                                                      2. foodieX2 RE: mariacarmen Jan 7, 2013 09:18 AM

                                                                                                                                                                                                                        Tonight is make your own taco night. Easy, tasty and fun!

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                          juliejulez RE: foodieX2 Jan 7, 2013 09:29 AM

                                                                                                                                                                                                                          I love taco nights! I don't get to do them too often since it's only 2 of us.

                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                            foodieX2 RE: juliejulez Jan 7, 2013 09:43 AM

                                                                                                                                                                                                                            There are only three of us so we don't do it often either. But when I do its very popular as is it's sister-make your own burrito night!

                                                                                                                                                                                                                        2. roxlet RE: mariacarmen Jan 7, 2013 02:42 PM

                                                                                                                                                                                                                          After a quick meal out last night, tonight's dinner will be my husband's fabulous Thai chicken wings, followed by the rest of the leftovers befe the rest is portioned, frozen or tossed.

                                                                                                                                                                                                                          1. ChristinaMason RE: mariacarmen Jan 7, 2013 05:07 PM

                                                                                                                                                                                                                            DH made dinner again, bless him. It was, per my request, barbecue b/s chicken breast (rubbed and pan-fried, then sauced) over a Romaine salad w/ beets, a little green pepper, tomatoes, grated parm, and croutons. He made a sort of mustardy cole-slaw-esque dressing, which was good.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              roxlet RE: ChristinaMason Jan 7, 2013 06:13 PM

                                                                                                                                                                                                                              What a good guy!

                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                ChristinaMason RE: roxlet Jan 7, 2013 07:58 PM


                                                                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                                                                mariacarmen RE: ChristinaMason Jan 7, 2013 08:06 PM

                                                                                                                                                                                                                                nice! that's a good combo i wouldn't have though of - bbq chicken over salad with beets.

                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                  JungMann RE: mariacarmen Jan 8, 2013 06:16 AM

                                                                                                                                                                                                                                  Beets and grilled chicken have become my new favorite salad toppings, but I would not have thought of adding barbecue to the party! CM, any tips on dressing? I am getting a little bored of vinaigrette and my mint, lemon juice and oil routine.

                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                    ChristinaMason RE: JungMann Jan 8, 2013 07:00 AM

                                                                                                                                                                                                                                    Our go-to dressings typically are:

                                                                                                                                                                                                                                    -LindaWhit's maple balsamic vinaigrette (double the mustard, reduce the maple syrup by 1 Tbsp., add Aleppo pepper)
                                                                                                                                                                                                                                    -blue cheese dressing, either homemade or a good quality jarred from the refrigerator case
                                                                                                                                                                                                                                    -Wish Bone Light Thousand Island, which is surprisingly good and relatively low calorie http://www.wish-bone.com/product/deta...
                                                                                                                                                                                                                                    -Drew's All Natural Shitake Ginger http://www.vitacost.com/drews-all-nat..., sometimes blended with avocado
                                                                                                                                                                                                                                    -Chow's roasted red pepper dressing from this recipe http://www.chow.com/recipes/29671-spa...
                                                                                                                                                                                                                                    -sherry vinegar and good olive oil, salt, and pepper

                                                                                                                                                                                                                                    And I regularly make cole slaw with the following:
                                                                                                                                                                                                                                    -traditional creamy with mayo (buttermilk, too, if I have it), cider or white vinegar, seasoned salt, celery seed, sugar, and black pepper
                                                                                                                                                                                                                                    -vinegar-dressed with white vinegar, neutral oil (such as canola), sugar, seasoned salt, celery seed, black pepper, and usually some coarse mustard
                                                                                                                                                                                                                                    -"Asian" with rice wine vinegar, neutral oil, soy sauce, sriracha, honey, toasted sesame oil, toasted sesame seed, chopped scallion, grated fresh ginger, black pepper, and sometimes sambal oelek

                                                                                                                                                                                                                                    Hope some of these ideas help bring variety to your salads!

                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                      JungMann RE: ChristinaMason Jan 8, 2013 07:47 AM

                                                                                                                                                                                                                                      I remember seeing LindaWhit's maple balsamic dressing and thinking I ought to bookmark it. I wish there was a way to favorite a permalink in this new Chowhound! Thanks again for the ideas! You've reminded me to rescue my sherry vinegar from hiding in the cupboard!

                                                                                                                                                                                                                              3. prima RE: mariacarmen Jan 7, 2013 05:16 PM

                                                                                                                                                                                                                                cumin/oregano/aleppo/lime pork tenderloin and cauliflower mac & cheese.

                                                                                                                                                                                                                                1. rabaja RE: mariacarmen Jan 7, 2013 05:27 PM

                                                                                                                                                                                                                                  TTonight's dinner was supposed to be lamb shoulder, braised and served with roasted turnips, carrots and hedgehog mushrooms. Seeing as how I didn't get my braise into the oven until 4:30, it will likely be tomorrows dinner instead.
                                                                                                                                                                                                                                  I think that's probably a good thing, as I can defat it tomorrow and the flavors will probably improve.
                                                                                                                                                                                                                                  I was torn how to go about this braise. It's a 3.5 pound whole piece of shoulder, no bone, sadly, which I meant to cook over New Years. My eyes are always bigger than my stomach, and we really haven't been able to fit it onto the menu until this week.
                                                                                                                                                                                                                                  I seasoned it liberally with salt, pepper and maras pepper, then let it sit in the fridge for a while. Onion, carrots, ginger, garlic, rosemary, thyme, tangerine peel and bay were sautéed and deglazed with some white wine and chicken stock. Evrrything went into a shallow hotel pan and covered with foil.
                                                                                                                                                                                                                                  My big question is what temp? I've got it at 325f right now, but I usually do my stews around 250-300. A chef friend told me to go 375, which puzzled the bejeezus out of me, but then she said her oven runs low/restaurant ovens always get opened, yadda, yadda...
                                                                                                                                                                                                                                  What temp would you all use?
                                                                                                                                                                                                                                  Off to look for fish for tonight's dinner. Hope it's not $22 a pound.

                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                                                                                    Breadcrumbs RE: rabaja Jan 7, 2013 06:31 PM

                                                                                                                                                                                                                                    I always braise at 325°F rabaja. Is it possible your chef friend starts at a high temp then turns the heat down? I have seen some books suggest this and often it's in instances where meat is not pre-browned atop the stove though.

                                                                                                                                                                                                                                    Your lamb sounds lovely and I'm looking forward to hearing how you enjoy it.

                                                                                                                                                                                                                                    1. re: rabaja
                                                                                                                                                                                                                                      LindaWhit RE: rabaja Jan 7, 2013 07:33 PM

                                                                                                                                                                                                                                      I agree with Breadcrumbs - go with the 325°F. temps. And I also agree with Breadcrumbs that the lamb sounds wonderful - can't wait to hear how it comes out!

                                                                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                                                                        JungMann RE: rabaja Jan 8, 2013 06:21 AM

                                                                                                                                                                                                                                        This sounds very intriguing and luckily I have shoulder stew in the freezer which was originally destined to become saag gosht or biryani, though stew is probably an easier Sunday meal. Please report back; I'd be interested to hear how some of those very complex flavors married together.

                                                                                                                                                                                                                                        1. re: rabaja
                                                                                                                                                                                                                                          rabaja RE: rabaja Jan 8, 2013 11:55 AM

                                                                                                                                                                                                                                          I ended up braising the shoulder at 325F for four hours, and it really smelled heavenly.
                                                                                                                                                                                                                                          I checked in on it after two hours, and there was indeed a bone, which showed itself once the meat shrank a bit. A pleasant surprise, even if the yield will be much less.

                                                                                                                                                                                                                                          I added a cup of roasted tomatoes I had in the freezer from last summer, and I forgot to mention, I'd pitched in the pulp of two small mandarins I had that were too seedy to enjoy eating out of hand. That went in when I was sautéing everything, and I hoped it wouldn't overwhelm the flavors, but I figured the ginger and garlic would balance out the sweetness.

                                                                                                                                                                                                                                          I chilled it overnight and took about 1/2 c of fat off the top this morning. Much easier than straining and pulling out my gravy separator, although I may have to do that tonight, as I can see the meat still being quite fatty.
                                                                                                                                                                                                                                          All in all, I think the flavors work well together. Nothing was too out there (was it?) and its pleasantly savory, not too sweet, spicy or garlicky.

                                                                                                                                                                                                                                          Tonights dinner is the real test, but I'm pretty happy with it so far. I think i'll make a quinoa/bulgur "pilaf" to go with the roasted vegetables, and it looks like ill need to reduce and possibly thicken the juices.
                                                                                                                                                                                                                                          Thanks for the temperature tips, bc and mc! I always second guess my braises. Oh, and I did not brown, as per my friends suggestion. It still got some nice color and I was happy not to deal with the mess of browning.

                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                            JungMann RE: rabaja Jan 8, 2013 12:30 PM

                                                                                                                                                                                                                                            If this recipe does not need browning, do you think it would turn out well in a slow cooker? I'm always looking for new ways to make use of my crockpot.

                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                              rabaja RE: JungMann Jan 8, 2013 12:38 PM

                                                                                                                                                                                                                                              I bet it would. I keep thinking I need to get a slow-cooker, and this would be so nice to come home too.
                                                                                                                                                                                                                                              I think one of the things I like best about lamb shoulder is the melt-in-your-mouth quality of the meat, not so much the outside crust that I appreciate in other prepared cuts. I plan on cutting the meat into largish chunks to serve, and I think a slow cooker would almost do this for you.

                                                                                                                                                                                                                                            2. re: rabaja
                                                                                                                                                                                                                                              rabaja RE: rabaja Jan 8, 2013 01:06 PM

                                                                                                                                                                                                                                              Trying to upload a photo here, so you can see the color that was still achieved without browning. It kind of just looks like a big hunk of meat, though. It smells much better.

                                                                                                                                                                                                                                              1. re: rabaja
                                                                                                                                                                                                                                                mariacarmen RE: rabaja Jan 8, 2013 02:09 PM

                                                                                                                                                                                                                                                funny, i don't think it was me that gave you temp tips, tho i was actually thinking of responding, but then bc and lw seemed to have taken care of it. sounds like it came out great.

                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                  rabaja RE: mariacarmen Jan 8, 2013 02:25 PM

                                                                                                                                                                                                                                                  Whoops, you're right it was Linda! I easily confuse you two, you're both so sweet and helpful. :)

                                                                                                                                                                                                                                                  1. re: rabaja
                                                                                                                                                                                                                                                    mariacarmen RE: rabaja Jan 8, 2013 03:31 PM

                                                                                                                                                                                                                                                    awww thanks! and nice to be confused with LW, for sure!

                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                      LindaWhit RE: mariacarmen Jan 8, 2013 08:17 PM

                                                                                                                                                                                                                                                      backatcha, mc! (And thanks, rabaja!)

                                                                                                                                                                                                                                            3. Bacardi1 RE: mariacarmen Jan 7, 2013 06:35 PM

                                                                                                                                                                                                                                              Tonight I tried a new recipe I'd saved from "Eating Well" magazine - "Asian Salisbury Steaks".


                                                                                                                                                                                                                                              For starters, I subbed ground turkey for the beef & olive oil for the canola. Served over the sauteed watercress which rested on a bed of brown rice. It was good, but next time around I'll definitely be tweaking it, as the Hoisin sauce was a bit overpowering. Am thinking I'll add some chopped or minced fresh garlic, & soy sauce, as well as a dash or two of chili-garlic sauce to the recipe. In addition, I think some sliced fresh Shitake mushrooms would be a nice addition to the sauce as well.

                                                                                                                                                                                                                                              1. Cherylptw RE: mariacarmen Jan 7, 2013 06:45 PM

                                                                                                                                                                                                                                                Tonight I made a chicken stir fry with leftover chicken from last night's roasted chicken. Broccoli and bok choy (both picked this afternoon from my garden) along with sliced carrots, red onions, red bell pepper and celery were quick sauteed and a sauce of chicken stock, cornstarch, garlic & soy sauce added, which was simmered until slightly thickened...grated ginger and red pepper flakes went in with the chicken then spooned alongside steamed white rice. Dinner served!

                                                                                                                                                                                                                                                1. gingershelley RE: mariacarmen Jan 7, 2013 07:06 PM

                                                                                                                                                                                                                                                  Excellent family time yesterday helping plan the memorial for my passed step-brother; we went to the beach in Edmonds, WA a few blocks from my folk's house and released balloons ( I know it's not cool to release balloons, but my SM wanted it so we did...), in Seahawks colors as Brandon loved the team,and we were mid-game starting to playoffs...

                                                                                                                                                                                                                                                  After that, I just went with the parents to help them organize anything and stay over and have dinner together. Who here said family is challenging? So right, but it was still nice.

                                                                                                                                                                                                                                                  Marinated garlic/rosemary/lemon lamb chops, a "big' awesome spinach salad (with I am sure some nuts, fruit, etc that I can hardly remember), and I made wild mushroom risotto for a first course in some part of the time-fog between dark at the beach at 4pm, and dinner at 7:30. Courage to me, and good food between great people helps alot.

                                                                                                                                                                                                                                                  Good plates that helped nurture people moving on was what it was about - and that was awesome!

                                                                                                                                                                                                                                                  Now - skills to the for for me, to help step-mom "figure out" her idea of feeding reception guests at memorial a 'snack' of his favorite foods' in her budget (not realistic!), and get it all done and delivered for probably 500 people in Thai, Korean, Mexican food stations - I am sure I can manage expections and budget in the next couple weeks.... but now, I need to go re-heat leftovers for dinner!

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                    LindaWhit RE: gingershelley Jan 7, 2013 07:35 PM

                                                                                                                                                                                                                                                    That was me re: challenging families. But I'm glad you had a good mini-memorial to your stepbrother, gingershel.

                                                                                                                                                                                                                                                    And *wow* - the main memorial is going to be a big one - good luck in the planning!

                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                      mariacarmen RE: gingershelley Jan 7, 2013 08:15 PM

                                                                                                                                                                                                                                                      and me - families are tough, echoing Linda. you are a trouper, and a godsend, i'm sure, to your family. glad you got to spend time with them remembering your step-brother.

                                                                                                                                                                                                                                                      and yes, good luck with the memorial - maybe you can do just one snack per cuisine at the stations? so, 5 stations, but each one has a pupusa, some bulgogi, chicken satay, dumplings, etc.? still sounds like a very tall order!

                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                        Berheenia RE: gingershelley Jan 8, 2013 06:54 AM

                                                                                                                                                                                                                                                        Sorry for your loss. Could you get some food trucks to cater or am I confusing the food truck scene in Portland OR with the one in Seattle. Have lots of adult libation for sure!.

                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                          gingershelley RE: Berheenia Jan 9, 2013 10:51 AM

                                                                                                                                                                                                                                                          I think the food for the reception will be pretty easy - a neighbor and friend of my stepmom has offered to manage the reception food (yeah for me!) and she has catering experience, so that is in good hands.

                                                                                                                                                                                                                                                          SM is ordering phad thai (plus extra sauce on side for last minute moistening) from a place near them, ditto the korean dish (whose name I can't remember). There will be extra garnishes at each station like chopped peanuts and sprouts for the pad thai, etc.... I am making chicken thigh chili verde for the Mexican station, ordering mini corn tortillas from the tortilla factory around the corner from my house. Shredded cheese, shredded lettuce, pico de gallo, and the sushi are all coming from Costco.

                                                                                                                                                                                                                                                          Very manageable:)

                                                                                                                                                                                                                                                      2. letsindulge RE: mariacarmen Jan 7, 2013 07:52 PM

                                                                                                                                                                                                                                                        Crab enchiladas Suizas.

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: letsindulge
                                                                                                                                                                                                                                                          ChristinaMason RE: letsindulge Jan 7, 2013 08:04 PM


                                                                                                                                                                                                                                                          1. re: letsindulge
                                                                                                                                                                                                                                                            mariacarmen RE: letsindulge Jan 7, 2013 08:16 PM

                                                                                                                                                                                                                                                            that looks amazing, li! what a great combo i've often seen but never tried to make myself.

                                                                                                                                                                                                                                                            1. re: letsindulge
                                                                                                                                                                                                                                                              weezieduzzit RE: letsindulge Jan 7, 2013 09:14 PM

                                                                                                                                                                                                                                                              That looks and sounds wonderful!

                                                                                                                                                                                                                                                              1. re: letsindulge
                                                                                                                                                                                                                                                                gingershelley RE: letsindulge Jan 8, 2013 09:39 AM

                                                                                                                                                                                                                                                                I want THAT for dinner tonight! Yum!

                                                                                                                                                                                                                                                              2. m
                                                                                                                                                                                                                                                                mandymoo RE: mariacarmen Jan 7, 2013 08:10 PM

                                                                                                                                                                                                                                                                Chicken Cordon Bleu, potatoes roasted in duck fat with herbs de Provence and broccoli salad with citrus dressing. Nothing super fancy but it was good :)

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: mandymoo
                                                                                                                                                                                                                                                                  mariacarmen RE: mandymoo Jan 7, 2013 08:17 PM

                                                                                                                                                                                                                                                                  "nothing super fancy" she says! i'm coming over even when you're slumming it!

                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                    mandymoo RE: mariacarmen Jan 8, 2013 04:07 AM

                                                                                                                                                                                                                                                                    Ha ha! I'm branching out with my recipes, thanks to CH. Confession: broccoli salad's citrus dressing was pre made, so I cheated a bit ;)

                                                                                                                                                                                                                                                                2. weezieduzzit RE: mariacarmen Jan 7, 2013 09:18 PM

                                                                                                                                                                                                                                                                  I kind of let the man decide tonight... I asked steak or shrimp? Asian or Mexican?

                                                                                                                                                                                                                                                                  So.... some cleaned shrimp has been tossed with some sriracha, cumin and garlic (sriracha knows no bounds in our house... it is completely all purpose and multi-national,) rice is steaming, beans are warming and misc. veggies were turned into slaw/salad. The shrimp will be tossed with some cornstarch and quickly pan-fried for some crunch. Hard shells await warming... I'm not making those tonight!

                                                                                                                                                                                                                                                                  The cheese and shrimp are sitting in the frige waiting for him to walk through the door and wash up.

                                                                                                                                                                                                                                                                  1. LindaWhit RE: mariacarmen Jan 8, 2013 05:42 AM

                                                                                                                                                                                                                                                                    I haven't the foggiest idea what's on the menu. Out with the brother, SIL and nephew? Perhaps. I texted my SIL yesterday asking her what else my nephew likes (other than chicken and spaghetti, which he's already had). And maybe they'd be interested in Thai food?

                                                                                                                                                                                                                                                                    A quick response back "Hamburger and ice cream." Umm...OK. I responded saying there was a pub down the road that could accommodate. As I was replying, I got another text, which I read after sending my response. It was my SIL saying the previous text of "hamburger and ice cream" was sent by my 10yo nephew. Quick one, that kid. :-)

                                                                                                                                                                                                                                                                    So once I get an idea of when they'll be arriving, it'll either be a hamburger at the pub, or I'll stop on the way home from work (I'm taking a half day today and all day tomorrow) and pick up some cheddar cheese to make some mac & ham & cheese.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                      Berheenia RE: LindaWhit Jan 8, 2013 07:00 AM

                                                                                                                                                                                                                                                                      The nice thing about pubs is that you have to order a drink first and the food always comes with french fries. Lately I haven't had a french fry I didn't like. Also have found that most kids' definition of mac and cheese is not the same as mine, baked, they usually go for the Kraft boxed variety.

                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                        LindaWhit RE: Berheenia Jan 8, 2013 07:29 AM

                                                                                                                                                                                                                                                                        Yeah, I'm *so* not going to make the day-glo orange boxed mac & cheese. That will never darken my doorway! LOL

                                                                                                                                                                                                                                                                        And I agree re: the fries. I'm sorta craving them. So I think it's burger and fries night tonight. :-)

                                                                                                                                                                                                                                                                    2. h
                                                                                                                                                                                                                                                                      Harters RE: mariacarmen Jan 8, 2013 07:26 AM

                                                                                                                                                                                                                                                                      Upcoming .......farmers market lamb chops, green beans, carrots. Fruit for afters.

                                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                        Harters RE: Harters Jan 8, 2013 11:18 AM

                                                                                                                                                                                                                                                                        I'm told the carrots are being done in the manner of our cookbook of the moment - "Italian Food", Elizabeth david, 1954.

                                                                                                                                                                                                                                                                        Basically, the get cut into quarters lengthways are are cooked in butter, pepper, salt, sugar, Marsala for a few minutes, then water is added and they simmer till done.

                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                          rabaja RE: Harters Jan 8, 2013 11:42 AM

                                                                                                                                                                                                                                                                          These carrots sound delicious. I need to roast carrots today to go with already roasted turnips. Maybe I'll give this a shot instead.
                                                                                                                                                                                                                                                                          I imagine its dry marsala, and not too much? -I know I don't have this book...

                                                                                                                                                                                                                                                                          1. re: rabaja
                                                                                                                                                                                                                                                                            Harters RE: rabaja Jan 8, 2013 12:37 PM

                                                                                                                                                                                                                                                                            David calls for a "small glass" of Marsala in that imprecise way that we Brits measure things to perfection. That's for four portions - or two portions at Casa Harters.

                                                                                                                                                                                                                                                                            Are there different types of Marsala? I dunno. We used what we had in - herself says its sweet. Certainly it added sweetness to the carrots. I rather liked them.

                                                                                                                                                                                                                                                                            1. re: rabaja
                                                                                                                                                                                                                                                                              Breadcrumbs RE: rabaja Jan 8, 2013 02:35 PM

                                                                                                                                                                                                                                                                              I found this on Serious Eats rabaja. I don't have my book w me so I can't comment whether the ingredients are identical however, the article does state that they are:


                                                                                                                                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                rabaja RE: Breadcrumbs Jan 9, 2013 10:04 AM

                                                                                                                                                                                                                                                                                Thank you!

                                                                                                                                                                                                                                                                                1. re: rabaja
                                                                                                                                                                                                                                                                                  Breadcrumbs RE: rabaja Jan 9, 2013 05:12 PM

                                                                                                                                                                                                                                                                                  I di look in my book tonight rabaja and I must have the same edition as Harters. Mine doesn't specify the sweetness of the Marsala either and though I see Serious Eats uses dry, nowhere does ED specify this. Let us know if you do make the dish, I'd love to hear how you make out.

                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                    Harters RE: Breadcrumbs Jan 10, 2013 01:55 AM

                                                                                                                                                                                                                                                                                    I think the book dates to 1954 and, presumably, there was not a great choice (or great popularity) of Marsala in Britain at the time.

                                                                                                                                                                                                                                                                                    By the by, it was the year that food rationing, post World War 2, finally ended here. Sugar was the last item to come off ration and I've often wondered if my lack of a really sweet tooth is due to sugar not being around much in my very early years.

                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      Breadcrumbs RE: Harters Jan 11, 2013 04:36 PM

                                                                                                                                                                                                                                                                                      All very interesting Harters. I didn't even think to check the date of the book but of course that makes sense about the Marsala.

                                                                                                                                                                                                                                                                                      As for your theory on sugar...I'm not so sure. When I was young my mother (a child of WWII btw) didn't serve candies or sweet desserts unless it was a special occasion. So proud she was of her virtuous ways she'd boast to her friends that when the doctor gave me a lollipop for being good (an odd practice come to think of it), I would bring it home and just put it away since I didn't know what to do with it. I had no idea it was candy. Let me assure you that as soon as I figured out what candy was, it was all over for my poor mother. To this day, I have a pretty wicked sweet tooth. It's almost impossible for me to resist dessert if there is some to be had!! Both my parents shared this affliction.

                                                                                                                                                                                                                                                                                      Did your parents enjoy sweets Harters?

                                                                                                                                                                                                                                                                            2. re: Harters
                                                                                                                                                                                                                                                                              mariacarmen RE: Harters Jan 8, 2013 02:29 PM

                                                                                                                                                                                                                                                                              those carrots sound divine.

                                                                                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                                                                                Frizzle RE: Harters Jan 8, 2013 06:09 PM

                                                                                                                                                                                                                                                                                I'm chiming in on the carrot envy. They sound great.

                                                                                                                                                                                                                                                                            3. foodieX2 RE: mariacarmen Jan 8, 2013 09:54 AM

                                                                                                                                                                                                                                                                              Well I was hoping for a glass of wine and some appetizer with a GF but it looks like I will be home instead. Sitting here in the office racking my brain for what I have in the freezer that can be defrosted quickly. Most likely it will meatballs and gravy over spagetti.

                                                                                                                                                                                                                                                                              1. ChristinaMason RE: mariacarmen Jan 8, 2013 09:58 AM

                                                                                                                                                                                                                                                                                Tonight I'm planning on pan-seared ham steak with bushwickgirl's raisin-cider sauce. Alongside will be Lydia's chard and (sweet) potatoes that were mentioned upthread. I will probably drizzle the latter with syrupy balsamic.

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                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                  ChristinaMason RE: ChristinaMason Jan 9, 2013 06:13 AM

                                                                                                                                                                                                                                                                                  This dinner will be pushed to tonight, as it didn't happen last night. Went to play trivia yesterday and came back starving---a quick half of a chicken breast got the same treatment as yesterday, then topped some Romaine tossed with light Thousand Island and a few crumbled pita chips.

                                                                                                                                                                                                                                                                                2. linguafood RE: mariacarmen Jan 8, 2013 10:10 AM

                                                                                                                                                                                                                                                                                  No clue yet. Lots of going out for dinner lately, and the trend may continue tonight, as I often don't feel like prepping dinner after coming home from k-boxing. Yep, I'm lazy.

                                                                                                                                                                                                                                                                                  That said -- waiting to hear back from a friend in crime whether they plan on going out afters. If so, it looks like our righteous dinner of sashimi and stir-fried pea shoots plus a notsorighteous cocktail (or two) at a local watering hole is WFD.

                                                                                                                                                                                                                                                                                  If it's "just my man and I", I might hop on over to the supermercado and see what's looking good.

                                                                                                                                                                                                                                                                                  Have had salmon and mussels on my brain for a while, so might make either. Sadly, my man's not a salmon fan.

                                                                                                                                                                                                                                                                                  6 Replies
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                                                                                                                                                                                                                                                                                    Harters RE: linguafood Jan 8, 2013 10:36 AM

                                                                                                                                                                                                                                                                                    Just mussels then, lingua. Flemish style - basically moules mariniere but with chips (fries). Mayo and peanut satay sauce for the fries to be dipped in. Maybe ketchup as well - the Dutch have a name for it when you have all three sauces (but I've forgotten - maybe it was just Dutch for "greedy")

                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                      linguafood RE: Harters Jan 8, 2013 10:52 AM

                                                                                                                                                                                                                                                                                      Argh. Alas, no fries for me, Harters, at least not for a while until I'm back to general sveltnicity :-)

                                                                                                                                                                                                                                                                                      I know the Dutch name for the mayo, peanut sauce & diced raw onion combo is "oorlog", which means "war" in Dutch. Presumably named after the phenom ensuing in your intestinal tract after ingestion of said concoction. Makes me want to hop on the next plane to Amsterdam.

                                                                                                                                                                                                                                                                                      Mussels *will* be on the menu berry, berry soon, for sure.

                                                                                                                                                                                                                                                                                      But in the meantime, my k-boxing bud's gotten in touch -- so, sashimi, pea shoots and 40s mai tais won the draw.

                                                                                                                                                                                                                                                                                      Sichuan jour fixe tomorrow..... looks like I won't be cooking again for a while!!!

                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                        Harters RE: linguafood Jan 8, 2013 11:16 AM

                                                                                                                                                                                                                                                                                        Oorlog. That's it!

                                                                                                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                                                                                                          mariacarmen RE: linguafood Jan 8, 2013 02:31 PM

                                                                                                                                                                                                                                                                                          loving the war sauce.

                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                            gingershelley RE: linguafood Jan 9, 2013 11:26 AM

                                                                                                                                                                                                                                                                                            And is the 'oorlog' those things mixed together - or just mixed in your tummy?

                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                              Harters RE: gingershelley Jan 9, 2013 11:56 AM


                                                                                                                                                                                                                                                                                              When I've had the *full* experience, in the Netherlands, you get your cone of fries and a line of each sauce across the top and a sprinkling of onion. Very artistic!

                                                                                                                                                                                                                                                                                      2. suzigirl RE: mariacarmen Jan 8, 2013 04:12 PM

                                                                                                                                                                                                                                                                                        I am making seared beef stew meat in a Latin style sauce of sofrito, oregano, adobo powder, cumin, bay leaf, sazon Goya peach packet a glop of salsa and turkey stock from Xmas, some poblano peppers and onions too. Also getting a side of black beans seasoned very similar but different amounts and minus the poblanos. Served also with jasmine rice. I know that isn't right but ever since I made green curry and rice for my bf he loved it so much that he has snubbed other rice except yellow rice. Flour tortillas and a tiny garnish of lettuce and tomato with salt and lime and oil to have a crunch and some acid to use as an oasis and the tortillas to use as a fork to snuffle it to my mouth

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                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                          mariacarmen RE: suzigirl Jan 8, 2013 04:17 PM

                                                                                                                                                                                                                                                                                          yummmmmmmmmers! i too use jasmine rice almost exclusively now... it's so good!

                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            suzigirl RE: mariacarmen Jan 8, 2013 05:48 PM

                                                                                                                                                                                                                                                                                            I know its a bit of rule bending but I'm a maverick. Jasmine rice is one of my favs too

                                                                                                                                                                                                                                                                                        2. mariacarmen RE: mariacarmen Jan 8, 2013 04:22 PM

                                                                                                                                                                                                                                                                                          wow, it's January 8th and I've cooked nothing and we're almost at 300 on the thread i started! way to go, me! Sunday night we took my dad out, last night it was take-out pizza.... going to the Oldster's tonight, not sure what there is there to cook. still haven't made my black-eyed peas/chard soup - tho i DID soak the beans last night. if i get home early enough maybe i'll start that in the slow cooker over night.

                                                                                                                                                                                                                                                                                          how's that for a non-post? just soaking up all the inspiration i can get from youse guys....

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                                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                                            suzigirl RE: mariacarmen Jan 8, 2013 06:09 PM

                                                                                                                                                                                                                                                                                            I haven't made my black-eyed peas either. I have all the fixings but haven't soaked them yet. I have plans to remedy that soon.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                              ChristinaMason RE: mariacarmen Jan 9, 2013 06:15 AM

                                                                                                                                                                                                                                                                                              mc, tell us more about that soup? sounds good, and I have the ingredients on hand...

                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                mariacarmen RE: ChristinaMason Jan 9, 2013 09:50 AM

                                                                                                                                                                                                                                                                                                I'm making it up as a I go along... i made stock from our leftover ham bone, froze it, soaked my black-eyed peas, and i have a bunch of beautiful frilly chard, and a smoked kielbasa. so tonight (finally) when i get home, i'll make a mirepoix, add the stock, sliced up sausage, the beans, a bay leaf, and a good shake of cayenne, and we'll see what happens! i've been anticipating it for so long, and this cold has been lingering so long, that i'm really looking forward to it now.

                                                                                                                                                                                                                                                                                            2. prima RE: mariacarmen Jan 8, 2013 04:35 PM

                                                                                                                                                                                                                                                                                              Made a Tuscan chicken/lentil/potato/kale stew tonight, followed by some thawed and slightly sweetened sour cherries.

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: prima
                                                                                                                                                                                                                                                                                                ChristinaMason RE: prima Jan 9, 2013 06:16 AM

                                                                                                                                                                                                                                                                                                That soup sounds hearty and perfect for cooler weather.

                                                                                                                                                                                                                                                                                              2. JungMann RE: mariacarmen Jan 8, 2013 04:57 PM

                                                                                                                                                                                                                                                                                                Repurposing rotisserie chicken tonight. With the drippings I made gravy with caramelized onions and garlic, Urfa pepper, nutmeg and lemon juice. I'd normally add soy sauce, but the Costco chickens are too salty for any additional seasoning. Served it all up alongside more roast brussels sprouts and celery root mash to sop up the gravy. Low carb comfort food at its finest.

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                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                  suzigirl RE: JungMann Jan 8, 2013 06:17 PM

                                                                                                                                                                                                                                                                                                  That sounds very tasty and low carb delish

                                                                                                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                                                                                                  Frizzle RE: mariacarmen Jan 8, 2013 06:23 PM

                                                                                                                                                                                                                                                                                                  Last night's ajo blanco hit the spot perfectly on the ridiculously hot evening. Thick and creamy but with a lovely tang from the sherry vinegar and nice hits of sweet from the green grapes that were dotted on it. It was my first go at an almond soup and I think it's a keeper. It would make an easy make ahead starter for a dinner. Picture below. We ate it with some smoked Sicilian olives (those bright green ones that are buttery rather than sharp) and a bottle of New Zealand Sauvignon blanc. I had membrillo and cheese pulled out for afters but we were too full to contemplate more food.

                                                                                                                                                                                                                                                                                                  Today the weather is back to normal so I'm cooking again. Tonight's meal is from the COTM chermoula aubergines with bulgar and yoghurt. It looks like a substantial enough dish to not require any other items.

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                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                    LindaWhit RE: Frizzle Jan 8, 2013 08:18 PM

                                                                                                                                                                                                                                                                                                    I love the look of this soup, Frizzle!

                                                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                                                      mariacarmen RE: Frizzle Jan 8, 2013 09:57 PM

                                                                                                                                                                                                                                                                                                      wow, gorgeous! that combo sounds fantastic - the olives and soup. and NZ sauvignon blanc is my absolute favorite.

                                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                                        Frizzle RE: Frizzle Jan 9, 2013 02:24 AM

                                                                                                                                                                                                                                                                                                        Thanks - it really was a great meal and best of all no cooking on the night. I had the leftover soup for lunch today and it was just as good. Who would have thought bread, almonds, vinegar, oil and water could make such a delicious meal. The husband was talking about it wistfully tonight hinting we should repeat the meal soon. He even commented about how much he liked the grapes in it, a couple of years ago he held the firm opinion that fruit had no place in a savoury dish.

                                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                                          GretchenS RE: Frizzle Jan 9, 2013 09:15 AM

                                                                                                                                                                                                                                                                                                          Sounds and looks fabulous, Frizzle!

                                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                                            gingershelley RE: Frizzle Jan 9, 2013 11:29 AM

                                                                                                                                                                                                                                                                                                            That looks SO tasty Frizzle - nice job!

                                                                                                                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                                                                                                                              roxlet RE: Frizzle Jan 9, 2013 11:50 AM

                                                                                                                                                                                                                                                                                                              That's beautiful! It's very artistic!

                                                                                                                                                                                                                                                                                                              1. re: roxlet
                                                                                                                                                                                                                                                                                                                Breadcrumbs RE: roxlet Jan 9, 2013 05:13 PM

                                                                                                                                                                                                                                                                                                                That was my first thought as well roxlet...looks like art on a plate. Beautiful.

                                                                                                                                                                                                                                                                                                            2. Cherylptw RE: mariacarmen Jan 8, 2013 08:15 PM

                                                                                                                                                                                                                                                                                                              So about a month ago, I cooked a pork shoulder studded with garlic and rubbed down with chilies in the oven. It was delicious but we ate off of it for two days that week (there's only two of us) so I wrapped it up and into the deep freezer it went. This morning I pulled it out and it went back into the oven for dinner this evening...it was still juicy and delish.

                                                                                                                                                                                                                                                                                                              To go with it, I made a side of couscous by adding fresh sage, rosemary and thyme to simmering chicken broth for 10 minutes then strained out the herbs and stirred in plain couscous, olive oil, finely grated lemon zest ....fluffed up with a fork. We also had corn nibblets with butter and plenty of black pepper. Pretty good dinner

                                                                                                                                                                                                                                                                                                              1. h
                                                                                                                                                                                                                                                                                                                Harters RE: mariacarmen Jan 9, 2013 04:05 AM

                                                                                                                                                                                                                                                                                                                Smoked haddock, new potatoes, peas. No doubt a poached egg on mine to form a sauce. Classic British dish.

                                                                                                                                                                                                                                                                                                                Simples (except that I cannot poach an egg properly to save my life and rely on the skills of my companion in life who cooks them perfectly, even though she detests them with a vengeance exceeding that she has for members of the majority party of our government)

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                                                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                                                  mariacarmen RE: Harters Jan 9, 2013 09:52 AM

                                                                                                                                                                                                                                                                                                                  oh yum.... the poached egg idea is brilliant.

                                                                                                                                                                                                                                                                                                                2. roxlet RE: mariacarmen Jan 9, 2013 06:28 AM

                                                                                                                                                                                                                                                                                                                  Let's pick up the discussion here:


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