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What's for Dinner-Ides of January Edition [OLD]

With a house full of Egyptian squash players who will all be playing in The Tournament of Champions in Grand Central Station this week, our focus is turning to more plain, filling foods. One of the them had his 22nd birthday yesterday, so today we are making a birthday dinner that will essentially be Thanksgiving dinner. Roasted turkey, stuffing and all the fixings. It's a very Egyptian friendly meal. The request, oddly enough, was for caramel cake. Another of the boys has his birthday in two days, and his request was for pumpkin pie!

What's cooking in your neck of the woods?

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  1. I have half a head of cabbage left from my stuffed cabbage experiment, so I'm making CHOW's buffalo chicken tenders with blue cheese cole slaw tonight. Not sure if anyone is coming over to watch football, but it's a good dinner for just us (with leftovers) or for a crowd. Also think I'm going to do Cooks Illustrated Easy Lemon Pound Cake. I made it last week and it was a hit so I gave the leftovers away.

    4 Replies
    1. re: Njchicaa

      I love anything Buffalo chicken style. I have to check that recipe out!

      1. re: Njchicaa

        So the cabbage didn't look so good and wound up in the compost. Not sure what I'm going to do with the chicken tenders now...

        1. re: Njchicaa

          Could you still make the tenders and have a salad with blue cheese dressing alongside?

          1. re: LindaWhit

            I was actually thinking about doing just that.

      2. Well, speaking of squash....besides an herb "drugged" pork loin, homemade noodles (w/ butter, sour cream and poppy seeds) alongside garlic-sauteed rainbow chard, I'm serviing acorn squash. I stuff the halves with an apple-walnut chutney with lots of "warm" spices, douse them in a little apple juice, cover w/ foil, and bake until squash is tender, uncovering for the last ten minutes to let them brown and get a little caramellly. Delicious - and almost more like dessert, but dessert is on tonight's menu...pannetone bread pudding, with a vanlla custard sauce.
        Bon Apetit, y'all. Have a great day.

        3 Replies
        1. re: mamachef

          those noodles sound so good, every time you mention them, and i always forget about making them...

          1. re: mamachef

            Not that is some love right there:homemade noodles.My late mother used to make them for us with braised beef tips and gravy:)

            1. re: Lillipop

              Ooh, I love that idea!! I haven't made beef tips in such a long time, and they are sooo good, in a rich brown gravy with lots of onion, and mushrooms and garlic.....I've had great versions at funky little coffee shops and diners, and funnily enough at a very la di da restaurant where the Chef "deconstructed" it, and guess what? It was steak w/ wine sauce and all the other fixins. Okay, the noodles at the fancy place were made in-house, but anyway it was no better or worse than the coffee shop versions except DAMN it was expensive. :)
              Anyway, thanks for the trip to nostalgia, and a dinner idea to boot!
              Oh, and noodles aren't hard to make. I don't do it much, but although I have a pasta machine around here somewhere, I knife-cut them, and you could do it too. :)

          2. Hubby gifted me this past week with an early birthday present - a new fondue pot that I particularly wanted:

            http://www.amazon.com/Trudeau-Alto-El...

            Thus last night I broke it in with a traditional, rich, luscious "Swiss Fondue" - cubed crusty baguette & all. It was delicious, & the fondue pot was everything I hoped it would be & more!! Performed perfectly, & I'm looking forward to lots of different fondue dining in the immediate future. :)

            4 Replies
            1. re: Bacardi1

              I almost bought a fondue pot for my husband for Christmas, and then decided that I wouldn't. Subsequently, he said he'd like one, so maybe for Valentine's Day. This one looks quite nice!

              1. re: roxlet

                That would make for an excellent Valentines Day gift roxlet...quite romantic!!

                1. re: roxlet

                  It IS very nice. And very functional. They call it a "3 in 1" because it's set up to do cheese, chocolate, & oil/broth fondues. Stainless steel pot is for oil/broth; ceramic insert is for cheese or chocolate. For the latter, you add 1"-2" of water to the stainless pot (sort of double-boiler style) & insert the ceramic crock in which you've placed your fondue (that you pre-made on your stovetop in a separate pot). The adjustable heating element in this dandy little setup kept my cheese fondue creamy & smooth - no breaking/separating - & at the perfect eating temperature with absolutely ZERO scorching of the crock bottom. Hand-washing is recommended, but was easy-peasy.

                  I highly recommend this baby, & can't wait to try other recipes in it. Am thinking of trying a mini Chinese Hot Pot sort of thing in it next time around.

                  1. re: Bacardi1

                    Yum! I love cheese fondue and that setup sounds about perfect.

              2. I love the birthday cake/pie requests. :-)

                1. Tonight is the Steakhouse Pizza from Pioneer Woman. I have a cranky boyfriend after the Broncos loss yesterday so hopefully the pizza will perk him up. I personally am glad football is over... we can actually get some stuff done on weekends now :)

                  3 Replies
                  1. re: juliejulez

                    OK, then I won't say I was rooting for Baltimore. Patriots fans tend to have a particular dislike towards anyone named Manning. ;-)

                    1. re: LindaWhit

                      Ha, well, secretly, I halfway was too... because I wanted the season (and the world's longest game) to be over!!

                      1. re: juliejulez

                        I do have to say - it *was* a damn good game with the back-and-forth scoring.