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What's for Dinner #189 - Snowpocalypse Edition [old]

If you're anywhere in the NE of the US right now, you are probably hunkering down, and planning on dinner in. For us, it's the rest of the whole prime rib that was lopped off the ginormous Christmas one. And that also means roast beef sandwiches tomorrow.

What's cooking where you are?

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  1. So far, the storm is just flurries, although I've got maybe an inch of snow on the ground and roads. The governor has called a ban on all cars on the roads at 4pm - except for emergency personnel. It'll be interesting to see how this plays out as the storm intensifies. The wind *is* starting to pick up a bit.

    I took out some marinated lamb tips for dinner tonight, which I'll grill on the grill pan and finish in the oven. Roasted Yukon Gold potatoes and sauteed spinach will round it out.

    HOWEVER...in anticipation of perhaps not having a method to cook tomorrow (I'm not going to use "those words"), I'm also going to make a small dish of mac & ham & cheese, as that can at least be eaten cold, should the need arise.

    13 Replies
    1. re: LindaWhit

      Fingers crossed that tree stays put and the power stays on.

      1. re: Frizzle

        +1. Stay safe Linda. Wishing all who are in the path of this blizzard well

      2. re: LindaWhit

        Tonight's dinner sound's great, and your plan for tomorrow is a good one. I do hope you'll be enjoying your ham and cheese mac hot, though.

        1. re: LindaWhit

          You will be fine....don't you have a balcony, where you can grill?

          1. re: PHREDDY

            Balcony/deck, yes. Grill? No. And we're only allowed to have charcoal or electric grills, and they're not allowed on the deck. Must be 6 feet away from the building - which means in the middle of my driveway. :-/

            1. re: LindaWhit

              LW....(yes I recall this discussion)...you may have to shovel away and stoke up those coals...my hope is that it is not to bad, and you won't lose power...but hey....why not a barbecue during a winter noreaster?

              1. re: PHREDDY

                Years ago, there was a man on my street all bundled up, drinking a beer and grilling in his driveway during a break in a snowstorm, as if it was perfectly normal. So, after watching him out of the window and wondering "what the heck?" I decided to go introduce myself to this new neighbor.
                Turns out he was from Northern Alberta, and just was in the mood for grilling :)

                    1. re: alliegator

                      I *used* to use my gas grill in the dead of winter at the old apartment. I had neighbors come out of their house and smell the chicken I was grilling and the wife turned to her husband and said "Why don't WE ever do that?" LOL

                      1. re: alliegator

                        When my husband and I were dating, I lived in a highrise and we decided to grill on the balcony during a snowstorm. He bravely did an excellent job, but his glasses blew off of his face and over the rail into a snow bank. We had to go downstairs and dig for them......

                1. re: LindaWhit

                  LindaWhit, I keep meaning to report back: I checked on bulk pine nuts at Whole Foods. They are Spanish (not Italian as I originally thought) and $29.99/lb. A bit rich for my blood, but I guess if nothing else will do, they could be worth a splurge!

                  1. re: ChristinaMason

                    Hmmmm...I'm wondering if different WF get their bulk supplies from different vendors. And while I wouldn't buy a whole pound, I *might* spend a little bit on occasion to get a small handful for a recipe - thanks, Christina!

                2. Ro....
                  Just changed over to snow here on the north shore of Long Island...
                  Been cooking all day....we changed for diner tonight....rolled beef stuffed with mushrooms, parmigiano, breadcrumbs and zucchini...they will be pan seared and then place in the oven with a "tin" of diced tomatoes, basil, oregano s&p...a dash of evoo....served with a green salad and some couscous, made with some shaved carrots and a vegetable stock (from a box)....HagenDas chocolate pops for desert....on sale...3 for $2.50...so we bought 6 and will probably only eat four.....what a waste!....A case of pinot gringiot wherein my Gungadin gave me 15% off a case of 6 ; 1.75 litre bottles as a loyal customer..... paid $10.25 per....hope the snow is deep....I am ready....

                  1. Sheesh, I go away for a week (toward the end of WFD #186), come back and you all are on #189 and a blizzard is bearing down on us. At least I will have plenty of time to catch up on all of your yummy doings!

                    Several blizzard cooking projects: a giant pot of pork and greens (bone-in country style ribs plus kale, chard, collards, escarole, scallions and of course lots of garlic), braised leeks and braised endives (basically all to keep the oven going). Wild rice soup for the stovetop. If the unmentionable worst occurs I can store it all in the Great Outdoors and eat tuna. The rest of my storm prep: a freshly-washed dog in case we have to spend long periods huddled together for warmth. :)

                    10 Replies
                    1. re: GretchenS

                      +1...for the puppy!...what did you prepare for him/her?

                      1. re: PHREDDY

                        He gets dogfood and raw broccoli for "afters" -- he loves it so much I buy it despite its current astronomical price. Good thing he's cute.

                        1. re: GretchenS

                          freshly washed pup and a pot of pork? sounds like the start of a good weekend regardless of what's going on outside!

                      2. re: GretchenS

                        Hey - welcome back from wherever you went! (Where did you go? LOL)

                        1. re: LindaWhit

                          Thanks LW: Gulf Coast of Florida, sunny and 70s, very nice indeed. Need to get my act together and do my writeup on the appropriate board...

                          1. re: GretchenS

                            And you brought this snow back with you? Harrumph...

                          2. re: GretchenS

                            Gretchen, those country-style ribs sound SO good! I can't remember if I've asked you for this recipe before. Could you give some more details? I definitely want to make once we're not sick of pulled pork leftovers!

                            ETA: I just searched my recipes, and found this. Is this your recipe and do you still make them this way?

                            "Use a skillet or a cocotte with a tight fitting lid. Salt and pepper
                            your pork, then sear on all sides. Add slivers of garlic., and lots
                            and lots of cleaned, chopped up greens, all kinds--spinach, collards,
                            kale, scallion greens, chard, romaine. Let it cook slowly on top of
                            the stove or in the oven until the pork is tender and the gteens melt
                            into a slightly carmelized, savory, pork flavored mess. You can add
                            chunks of potatoes. Or serve the finished dish with mashed potatoes or
                            crusty bread.

                            Once I got it to a good simmer I put it in a 310 oven which I turned
                            down to 300 after a bit. About an hour and a half I think. It might
                            have benefitted from a little bit longer but we were too hungry. Oh,
                            and I forgot to say, I stirred a good splash of apple cider vinegar
                            into the greens before serving as I think greens really need some
                            acid, and then I put some Chipotle Tabasco, Penzey's Arizona Dreaming
                            seasoning and a few other condiments on the table for people to dress
                            it up if they wanted. I thought the Chipotle Tabasco was fabulous on
                            it although it was also great without.

                            I made these as directed last night, using quite a lot of garlic, 1
                            bunch of collards, 2 bunches of kale and 1 bunch of scallions. Served
                            with saffron rice."

                            1. re: ChristinaMason

                              The first paragraph you quote is the person who first posted the recipe (femmevox, if memory serves) and the rest is me. Yes, that's what I made -- dino kale, collards, chard, escarole, scallions and garlic -- never made it with so many greens before but will again. Sometime. My stove blew up just as they were finished. More on that in new thread. At least I have plenty of pork and greens to reheat in the toaster oven all week...

                              1. re: GretchenS

                                i've made that pork before, following your lead - the BF loved it.

                                oh no about your stove....!

                          3. I have to say I just started following the "what's for dinner" threads with #187 and am loving it, such great ideas. This weekend looks like some good eats are ahead as my stomach controlled my credit card again. My roast chicken vs roast lamb dilemma has been solved but postponed - roast lamb for my birthday on the 20th. Tonight it's either swordfish or salmon, Saturday cordon bleu, Sunday is yet undecided for dinner. I picked up a nice hunk of Stilton for my favorite Saturday and Sunday morning spinach salads with balsamic vinaigrette, roasted garlic chicken, tomatoes, bacon and blue cheese. I usually try a new blue cheese a week, but decided to go with an old favorite. Does anyone have any good blue cheese recommendations to use as a salad topper? My taste buds can't quite handle a Valdeon yet but like a good amount of mold oomph.

                            Hoping for now snow in Baltimore...

                            19 Replies
                            1. re: fldhkybnva

                              I haven't been here much longer than you but i also love it here. It takes some getting used to the speed and it was a bit overwhelming joining near the holidays, but everyone is welcoming and warm

                              1. re: suzigirl

                                we've had so many newbies join in the last few months that these threads just fly by now. fun!

                                1. re: mariacarmen

                                  It is fun. And i love when someone makes something and all the sudden it turns up on a few more menus. But for some of the people here, my menu may have been less inspired. And i have picked up some great recipes and some great ideas

                                  1. re: suzigirl

                                    suzi, there are lots of times I'm uninspired and just cook whatever. But then I read about an ingredient or a protein being used in someone else's meal, and whammo! I'm off to the races figuring out how it can be worked into a meal for me. I love this thread - always finding different things to make, and be awed at what you yourself would never make, but love to read about. :-)

                                    1. re: LindaWhit

                                      I agree a thousand % . Something I read here was Aleppo pepper. I am still trying to find Aleppo pepper where I am. I haven't been to Main St to Penzeys yet though. I know they have it but I was hoping to find it around here cheap to try it first. But i am inspired and feel lucky too peer on to your tables.

                                      1. re: suzigirl

                                        Or just order it online, suzi. Don't cheap out on it, seriously. You can also refresh any of your other older dried herbs/spices (as well as try new ones!) and hopefully get some freebies from Penzeys.

                                        1. re: LindaWhit

                                          Thanks. I will look online and see. I have a local Penzeys though I haven't gone yet. I was hoping that I could "hook up" cheaper first. But Iwon't cheap out though LW. :-)

                                    2. re: suzigirl

                                      Me too! Honestly if it wasn't for this thread I'd probably make way more boring dinners. I was stuck in the land of pasta bakes there for awhile. The folks here motivate me to try new things, because I don't want to sound like a loser with blah dinners in the WFD thread.... J/k.... Kind of.

                                      I am making the halal cart chicken on Tuesday, I first read about it here and it never would have crossed my path otherwise. I'm very excited to try it!

                                      1. re: juliejulez

                                        it's kinda true, jj! i'm so motivated to do more, because of this thread! not always, of course, but when erstwhile CHer (actually, she just posted on the risotto thread) was on here a lot, it spurred me to do /try more korean/vietnamese-ish dishes. i can't tell you how many people here have influenced me. everyone! from the fanciest, most complicated, to the most simple, down-homey stuff. it's by far my favorite thread on this site.

                                  2. re: suzigirl

                                    Yea, unlike with other threads I subscribe to I have realized that perhaps I have to wait for a few responses to build up in my inbox before I revisit the thread.

                                    1. re: fldhkybnva

                                      It's great having the newbies! You guys bring more inspiration to the table, too.

                                  3. re: fldhkybnva

                                    20th birthday....I am impressed..your palate is extremely sophisticated...Happy birthday!!!!!..or as I am known...Many Happy happy returns...How do you like your swordfish...????
                                    how about some Blue cheese (any kind) with so me18 year old Mc Callans single malt scotch sipped slowly...!

                                    1. re: PHREDDY

                                      I think she said that her birthday was on the 20th....

                                      1. re: PHREDDY

                                        Haha, well it's actually birthday on the 20th not 20th birthday but thank you for the birthday wishes! I usually do a sesame soy marinade so we'll see how that goes tonight. It's been long night as I've been on call but I am determined to have swordfish even if it's midnight by the time it crosses my lips.

                                        1. re: fldhkybnva

                                          Swordfish success...pure deliciousness in my belly!

                                           
                                            1. re: fldhkybnva

                                              I bet it was delicious. Looks fantastic

                                              1. re: fldhkybnva

                                                F....OOOPS!!!!! I guess that case of Pinot that I picked up for the storm and started last night , got to me.....but had a great diner last night with the SIL and neice (BIL had to work).

                                                All cleared out hear in NYC....hope all is well north of here!

                                          1. Snow almost up to my knees here and still coming down. Typical February, eh?

                                            I'm giving a nod to my Quebecois neighbours by making a tourtiere and a spinach quiche, along with smashed celeriac and quick pickled beets. Dessert is going to be a simple rice pudding.

                                            Shopping this morning was fun. The truck happily four-wheeled it to the grocery store, but spun the tires a bit at the bottom of the drive where the plough left a snow berm the size of a small ski hill. I think I'm going to look for the local groundhog and give it an earful.

                                            1 Reply
                                            1. re: jammy

                                              Dinner sounds great, and give that groundhog an earful from me too please!

                                            2. Five inches of snow and counting. My guess is that the forecast for a foot of snow for my neighborhood is pretty accurate. The wind is picking up.

                                              We'll reprise the braised short ribs tonight. I'll cook some creamy polenta for a side. Maybe I'll make a little extra polenta so I can pan fry some squares to go with Saturday's brunch.

                                              Maybe some vintage Cary Grant on the plasma tonight.

                                              Stay warm.

                                              1 Reply
                                              1. re: steve h.

                                                short ribs and polenta...classic and delicious

                                              2. We may be a bit too far south/inland to get the brunt of the storm -- early afternoon flurries have all but stopped.

                                                Which is nice, as there is more kicking boxes on the agenda here shortly, and a late night gig at the local watering hole... sure would be nice if people were able to show up for that :-)

                                                WFD? That is the $64,000 question, I guess. I never bothered getting anything for dinner tonight, so it's eat out or delivery.

                                                Given the tightness of clothing articles lately, perhaps I'm better off taking a food break. Wah.

                                                1. The pork loin is showing up again panfried in chunks covered in a rub of cumin, chili powder, adobo,garlic, sofrito and sazon and salt and pepper and oregano. Black beans seasoned similarly and a salad with more lime viniagrette and flour tortillas. Yummy

                                                  2 Replies
                                                  1. re: suzigirl

                                                    SZG...my kind of food...I am using a similar rub on pork ribs today and they will go into the @ 225 for 4 hours....

                                                    1. re: PHREDDY

                                                      Mmm. I love ribs. Love Latin style seasoning. Can I come?

                                                  2. well, i won't bitch about the 51°F, especially since it's now sunny and blue skies.... hope you all stay warm, dry and well-fed!

                                                    scored some nduja today, but it's not going to be WFD tonight (still planning on risotto and pork loin). had a sample - it's so nice and spicy. can't wait to do a few things with it. i'm thinking mussels. which, oddly, the BF WILL eat.

                                                    1 Reply
                                                    1. re: mariacarmen

                                                      You lucky dog! I've scoured quite a few places trying to score some down here..... Will most likely have to mail order from Boccalone, is that where you get it??

                                                      I too want to make it with some mussels! Can't wait to hear what you do without....

                                                    2. Its cold (for us,) wet, and the city is uneasy (those cops were killed a mile down the street.) Its a good night for something hot and comforting, gumbo should do it. Rice for the man, lots of kale for both of us.

                                                      2 Replies
                                                        1. I pulled a tenderloin out of the freezer and made a sort of nicely spiced goulash. We just ate a good portion of that over Thüringer (That is a German region) Potato dumplings. And there will be leftovers - I love sliced Potato dumplings the next day, just browned a bit in butter and then with Goulash added.

                                                          10 Replies
                                                          1. re: RUK

                                                            I am hoping to one day have a potato dumpling that I like. Of course, having only tasted the vileness that are Pfanni instant Kartoffelklöße, I wouldn't call myself an expert on them...

                                                            1. re: linguafood

                                                              Lingua, my Mil taught me her version many years ago. It is not difficult if one uses Idaho potatoes. Her version was "1/3 boiled and 2/3 raw potatoes". If you like I can write it out for you.

                                                              1. re: RUK

                                                                Thank you, RUK, that's super-nice. Yes, please do -- if not just for my own sake (i rarely eats potatoes these days >WAH<), but for anyone else interested in a true Thuringian potato dumpling recipe :-)

                                                                1. re: linguafood

                                                                  Ok here we go:

                                                                  Thüringer Kartoffelklösse

                                                                  A large bag/ 5 pounds of Idaho Potatoes make enough Dumplings for 4 people ( or DH and I polish them off with some leftovers the next day…)
                                                                  My Mil modified the true Thüringian Dumplings, which are made from raw Potatoes only. These here are a bit easier to make without "disasters".

                                                                  Set up a large pot with salted water and bring to boil. The water should not boil when you add the Dumplings, you will adjust.

                                                                  Peel Potatoes and cut into chunks - take one third, cover JUST ABOUT with salted water and boil. (The amount of water is important later in mixing)

                                                                  In the meanwhile, either grate the other two thirds or simply use the cuisinart to achieve a fine grate.( That is what I do)
                                                                  Then place the grated potatoes into a Jelly bag ( the Germans sell a special bag to strain the liquid from the Potatoes) and squeeze that bag until as dry/squeezed out as possible. Do this over a large bowl and catch the liquid. Let the starch settle out. Then you will discard the liquid and only keep the starch on the bottom of the bowl.

                                                                  When the raw grated Potatoes are reasonably squeezed out, combine them well with the collected starch and add a bit of salt.
                                                                  Now take the cooked Potatoes ( see above) and blend those really well with their water to make a smooth thick slurry. Mix that very hot slurry with the squeezed raw grated Potatoes and the Starch. Then shape the hot mix into Dumplings. Running your hands under the cold water faucet helps to protect your hands and makes it easier to form the Dumplings. I work quickly here.

                                                                  Perhaps you made a batch of croutons ( with butter) to place into the center of the Dumplings, they add a nice touch. I usually do.
                                                                  Slide Dumplings gently from a large spoon into the very hot water for ca 20 minutes. I let them come to a gentle simmer. I have been told never ever to cover the pot or you will have soup.

                                                                  Now I have been doing the mixing part lately in my Kitchenaid, it goes a bit quicker. Also adding a teaspoon of Potato starch to the squeezed Potato mix ( before adding the hot slurry) doesn't hurt if the Potatoes might not be starchy enough. (I usually add a bit, it won't hurt.)

                                                                  That's about it. Feel free to ask if I wasn't clear and enjoy.

                                                                  1. re: RUK

                                                                    This is great.

                                                                    How large should they be?

                                                                    1. re: sandylc

                                                                      Sandy, I shape them comfortably in my hands, so they come out to ca 4 inch in diameter.

                                                                    2. re: RUK

                                                                      Awesome! Allerherzlichsten Dank!!

                                                                      1. re: linguafood

                                                                        :-) Bitte sehr, gern geschehen.

                                                                      2. re: RUK

                                                                        Nice, those sound excellent. Thanks for writing all that up.

                                                                        Just to confirm: no egg as binder?

                                                                        1. re: ChristinaMason

                                                                          That is correct - no eggs in those. The starch will be sufficient to hold them together.

                                                                          (Now the Rhineland version ( around Cologne) uses cooked Potatoes only and those contain Eggs, but that is another kettle of fish/ Dumpling. :-)Think larger version of Gnocchis). It seems every German speaking region has their own recipe.

                                                              2. It's leftovers for us tonight...I've got a couple of pork chops, a whole turkey wing, chicken & dumplings and green beans in the fridge from this week's meals....I'll add add a caesar salad for myself; a salad of the same lettuce with bell pepper, cukes and grated carrots for the bf (homemade thousand island). I've got cheesy herb breadstix to go with (perfect with the chicken & dumplings).

                                                                Good time to clean out the fridge so I can have some place to put the ham I'm cooking on Sunday....

                                                                1. We're having pan roasted brussels sprouts, good ol' mashed potatoes, and thin breaded pork chops with lemon wedges. Childhood favorite chocolate pudding pie for dessert. Comfort food night.

                                                                  1. We are supposed to get 6-8 inches, but we are used to it here, and are welcoming the snow. It is sooooo dry and we fear another summer of fires.
                                                                    But, we don't want to go out in it, either! At least until it's done, then I want to go try out my snowshoes that I got for my birthday in November and haven't used yet.
                                                                    Tonight's plan: chili dogs. Hormel no bean chili from a can, yep, Nathan's Famous Angus dogs, some chopped onion and jalapeno and grated cheddar.
                                                                    We did pick up some other groceries for the rest of the weekend, too.

                                                                    1. We've all got a case of the summer sniffles so it's easy eats tonight. BBQ pork sausages (all your talk of blizzard BBQing inspired me), fried onions, Fuchsia Dunlop's spicy coriander salad to be piled into a slice of buttered white bread, given a squirt of tomato sauce and eaten with hands. A nicely ripe mango for dessert. It means I can get the onions frying and whip up the salad while the bloke tends the BBQ. He takes great pride in his sausage cooking skills and never lets them burst.
                                                                      Stay safe & warm all those of you in the midst of the blizzard.

                                                                      1. I made a simple linguine with onion, mushrooms and sun-dried tomatoes with bacon. This morning I made the smitten kitchen chocolate silk pie, which made a a tasty end to supper.

                                                                        4 Replies
                                                                        1. re: Musie

                                                                          Mmmm....chocolate.
                                                                          Mmmm....pie.
                                                                          Mmmm. chocolate silk pie.

                                                                          :-)

                                                                          1. re: LindaWhit

                                                                            Oh, what a great idea: a forgotten fave at our table. I must do that again!

                                                                          2. re: Musie

                                                                            yummy linguine dish... i could get into that.

                                                                            1. re: Musie

                                                                              Mmm. Pasta.
                                                                              Mmm. Bacon
                                                                              Mmm. Pie.
                                                                              Lovely

                                                                            2. Tonight it's lasagne. Wonder where i got that idea for dinner?
                                                                              I made a vegetarian version yesterday with ricotta and spinach, in anticipation of a friend coming over who doesn't eat much meat. She came down with a case of the sniffles, but we are having it anyway, now that I have a taste for it.
                                                                              There will be meatballs in sauce on the side for the hub, who doesn't understand the beauty of a meatless meal.

                                                                              We've been streaming the weather channel all day, and are both a little jealous we aren't in Portsmouth cozied up to a nice fire watching the snow come down. Yes, we romanticize the snow.
                                                                              Stay warm, all of you out that way. I hope you all keep your power, have good eats on hand and good luck digging out in the am!

                                                                              4 Replies
                                                                                1. re: rabaja

                                                                                  how's the belly coming along, rabaja?

                                                                                  1. re: rjbh20

                                                                                    That looks SO good, and I just ate!

                                                                                    1. re: sandylc

                                                                                      Just another Friday nite dinner out of the icebox. Jus not shown. Same for the 2001 Margaux. Snooze.

                                                                                      1. re: rjbh20

                                                                                        Slumming, ho-hum.

                                                                                        Thanks for saying "jus". I did wonder where it was. :-)

                                                                                        1. re: scubadoo97

                                                                                          agree, very nicely done. it's been way too long since i made popovers.

                                                                                        2. re: rjbh20

                                                                                          NICE! My stomach is growling since I haven't had breakfast/brunch yet. Hmmm...do leftover lamb tips go with eggs?

                                                                                          1. re: LindaWhit

                                                                                            Personally, I wouldnt put lamb and eggs anywhere near each other.

                                                                                            1. re: Harters

                                                                                              No, neither would I. I was just thinking "steak and eggs" but lamb is all I had in the fridge left over from last night. I shan't be doing so. :-)

                                                                                              1. re: Harters

                                                                                                one of my greatest pleasures is roast lamb and scrambled egg tacos. wrapped in a charred corn tortilla, a little melted jack, some hot sauce... mmm! the lamb goodness shines through. been way too long.

                                                                                                  1. re: mariacarmen

                                                                                                    OK, now THAT sounds good. Maybe not the hot sauce, but a few drops of sriracha would work!

                                                                                                1. re: LindaWhit

                                                                                                  In my house they do. They also go with not getting caught at midnight eating them in front of the open fridge

                                                                                                  1. re: suzigirl

                                                                                                    Darlin', everything good goes with that last part.

                                                                                                      1. re: mcf

                                                                                                        Wink and a nudge... you got that right

                                                                                                        1. re: mcf

                                                                                                          Exactly. :-D Luckily, it's just the cats who would catch me doing so - but they'd be there thinking it was time to feed them as well!

                                                                                                          1. re: LindaWhit

                                                                                                            I have a Very Hungry Cat, who's still chubby after a 5.3 lb weight loss on no carbs and a reduced dose of insulin... he's there the second he hears me headed for the kitchen. His spot (I feed three kitties at once) is the corner against the fridge near the dishwasher; he'll sit there, facing the fridge where his dish magically appears twice daily. Until I leave.

                                                                                                            Just in case.

                                                                                                            1. re: mcf

                                                                                                              Exactly. With their Mom home yesterday, both of mine were in the kitchen Every Single Time I was. Even if all I was doing was putting something in the dishwasher.

                                                                                                              Because if Mom is in the kitchen? It's time to be fed.

                                                                                                              1. re: LindaWhit

                                                                                                                I would love to say it is just my kitties but we all know they circle like vultures when we are in the kitchen. God forbid we drop a chicken morsel.

                                                                                                              2. re: mcf

                                                                                                                I remember you from the "our cat loves people food" . Good for you and kitty. He is down quite a bit. I have to say, it is tough to deny that face when it is in the kitchen. I can't do it.

                                                                                                                1. re: suzigirl

                                                                                                                  Thanks... it's really not tough because aside from his hunger, he looks and moves like a healthy young cat now, and is clearly no longer suffering all thestiffness, pain and fatigue that came with uncontrolled diabetes and weight.

                                                                                                                  Makes it easy to take a hard line, and the vet is thrilled. She's never seen a diabetic cat come into such tight control and weight reduction this fast because most folks aren't as hardened against the hungry face vs. the diabetes.

                                                                                                                  I tell him it's for his own good. He may not care, but I do! He's still got a couple of lbs to lose, at which time he'll have lost the entire weight of our little tortie.

                                                                                                                  1. re: mcf

                                                                                                                    What a good pet parent you are. :-) I know he would love all the goodies that you indulge in but alas, he must show restraint. Good for you to be around to be his voice, nay, his meow of restraint. I must say my bf indulges my four footed friends much more than I. But they are still young and i let them indulge. Not forever though. I want them around as many years as my last, which was just shy of 18.

                                                                                                                    1. re: suzigirl

                                                                                                                      The feline love of my life was 18 when we had to let him go. My two cats are very young and spry 14 y.o. Freddy is a long term visitor who's about 9 but moved and looked like the much older cat of the three til we got strict.

                                                                                                                      I'm not the angel of the kitty world you might imagine; Mr. MCF says I'm awful because I tell Freddy, "no, you can't have it, you're TOO FAT."

                                                                                                                      He thinks it hurts Freddy's feelings. Nothing a crumb or two wouldn't fix, but... ;-)

                                                                                                                      1. re: mcf

                                                                                                                        Folks

                                                                                                                        Let's remember that the mods give us a lot of leeway on this thread to drift off topic. Let's not abuse their goodwill with too much pets and weather chat.

                                                                                                                        Only saying...........

                                                                                                                        1. re: Harters

                                                                                                                          I know we kept at it too long, point taken.

                                                                                                    1. Butternut squash/sage risotto, amontillado and fennel marinated and braised pork tenderloin, asparagus with walnut oil/balsamic/shallot vinaigrette. everything was good but i have to say? i think i might have loved the asparagus with the dressing the best! or, rather, it was a really good counterpoint to the richness of the risotto. the only teeny thing i didn't like about the risotto was that i couldn't taste as much of the squash as i wanted - mostly the parm regg, even though i didn't end up using as much as the recipe called for. and the pork was so lean that it not only didn't pick up much of the flavors it had marinated in, but i took it out at an internal temp of 130 degrees and it was still almost too done for us. the risotto took much more liquid than the recipe called for, and i ran out of stock on hand, so i started adding more Macon-Village Chardonnay (which was just fine!) all in all, tho, a very good Friday night dinner.

                                                                                                       
                                                                                                       
                                                                                                       
                                                                                                      5 Replies
                                                                                                      1. re: mariacarmen

                                                                                                        Those asparagus do look good. I'm eagerly waiting next asparagus season so I can get a fix. Is the risotto from skinny taste? I saw the recipe the other day, it looked good, shame to hear the squash flavour was lost.

                                                                                                        1. re: Frizzle

                                                                                                          Yea, me too! I need to put forth a more valiant effort to stop buying asparagus at $7/lb, nearly twice the price when in season.

                                                                                                          1. re: Frizzle

                                                                                                            yes it was! tho i admit to making it not as skinny by using more butter. the squash taste is discernible, you just need to not add as much cheese. and maybe i'd roast it first next time to make it sweeter before pureeing it, instead of steaming it.

                                                                                                          2. re: mariacarmen

                                                                                                            My dear maricarmen, you have just ensured that your house will be the first to visit on my Top Chef City visits if I ever win Powerball. :-) This looks *just lovely!*

                                                                                                          3. So, we're kicking off dinner with a slice each of the homemade country pate that's been putting in an appearance now & again since Christmas. There'll be gherkins and chutney alongside. And some crusty bread.

                                                                                                            The bread will stay on the table as the carb for the main course, which is from the new "cookbook du jour" - Roast Chicken and Other Stories, Simon Hopkinson, 1994. With a title like that, we're obviously cooking chicken - grilled breast with Provencal vegetables & aioli. There's a cheat going on as we've a tub of supermarket aioli that needs using up, which makes everything dead simple. Aubergine, red pepper, courgette, red onion and fennel are sliced, seasoned, mixed with olive oil and cooked in the ridged frying pan. The intent must be that these are served warm, rather than hot as the recipe says to take them out of the pan and then put the chicken in to cook. Chicken will have been marinated in lemon juice, olive oil and thyme. Sprigs of watercress decorate the serving plate.

                                                                                                            For "afters", the French theme continues with a supermarket tarte au chocolat that's been lurking in the freezer also since Xmas. A big dollop of creme fraiche on the side.

                                                                                                            By the by, Hopkinson originates from the town of Bury, which is one of the ten boroughs that make up our metro area.

                                                                                                            1. Snowy and cold here so I have no plans to leave the house today. Dinner will be beef stroganoff. I bought everything I need for it yesterday but totally blanked on the mushrooms. Luckily I have some (not a ton) from this week's organic produce delivery.

                                                                                                              Also going to play around and make some other stuff too... rye bread, beer-cheddar pull apart bread (Smitten Kitchen), and who knows what else. =)

                                                                                                              2 Replies
                                                                                                              1. re: Njchicaa

                                                                                                                I have been eyeing that bread - let me know how it turns out!

                                                                                                                1. re: sandylc

                                                                                                                  I made it last year and everyone really liked it.

                                                                                                              2. It's spinach salad Saturday. I have a NY strip in the fridge that desperately needs to be cooked. Not in the mood for straight up seared steak so thought I'd marinate quickly, slice thin and add to the salad. A good idea but not much experience with steak preparations other than searing, any tips?marinade? Sauté a few minutes? Could I keep the leftover for tomorrows salad?

                                                                                                                3 Replies
                                                                                                                1. re: fldhkybnva

                                                                                                                  Broil or pan cook the steak whole, just as you usually would, then slice it. The cooked steak will keep nicely at least a day for tomorrow's salad. If you plan to reheat it to top the salad keep the first cooking on the rare side.

                                                                                                                  Maybe a little red wine and oregano for a brief marinade (or just add to skillet during final minute or two of cooking).

                                                                                                                  Or simple S&P for the steak and vary the dressing and add-ins on the salad - e.g., Ceasar one day, oil & balsamic the next. Croutons plain/seasoned, diced tomatoes, other diced veggies.

                                                                                                                  1. re: fldhkybnva

                                                                                                                    If you have a grill pan, that usually works, to sear the outside, and develope a nice chared cross hatch....then into a hot oven 400 degrees for a few minutes....don't overcook it, if you want to eat only half....and save the rest for tomorrow.....my favorite is some homemade spicerub sprinkled on the meat as it goes onto the grill pan..(Salt, pepper, a spot of cayene, fresh oregano, onion powder, garlic powder and some cumin....I just sprinkle it on as I start to cook it.
                                                                                                                    I love a nice n zippy peppercorn sauce the next day over my re-purposed steak. (Butter, flour, brandy, s&p, red pepper flakes, a touch of heavy cream and of course whole peppercorns)

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Thanks for the tips. I actually was enticed by a tuna steak at the store this morning and so that was the star of the show today. However, tomorrow steak might win or perhaps the lobster tails I snagged at a 3 hour sale at Whole Foods.

                                                                                                                    2. Woke up to about a foot of snow. Cinnamon rolls and maple glazed bacon with little one for breakfast. Tonight we have friends coming over for dinner, assuming the roads are ok. On the menu-- veal osso buco with risotto Milanese. Either roasted asparagus or a salad of some sort. I'm leaning asparagus. Mini dark chocolate cheesecakes for dessert. Because the meal is rich, for nibbles to start I'm thinking some skewered bites of melon and prosciutto and some slices of Asian pear with a sliver of manchego and dab of membrillo. Thoughts?

                                                                                                                      8 Replies
                                                                                                                      1. re: MAH

                                                                                                                        When we have a really rich meal, we always just serve nuts with the drinks. Occasionally, we'll put potato chips into a silver bowl and serve that.

                                                                                                                        1. re: roxlet

                                                                                                                          +1...we usually go with some chick peas with a dash of cayene, some sticks of carrots and some red pepper slivers.

                                                                                                                          1. re: roxlet

                                                                                                                            We are a nut free house due to an allergy. Otherwise that sounds good.

                                                                                                                            1. re: MAH

                                                                                                                              Whereas we are both nuts in my house.

                                                                                                                              1. re: MAH

                                                                                                                                Try the silver bowl with potato chips. There is no one who isn't happy to see a bowl of potato chips, and there is something very chic about serving them in a silver bowl.

                                                                                                                            2. re: MAH

                                                                                                                              i like your ideas for a light starter. love manchego and membrillo.

                                                                                                                              1. re: MAH

                                                                                                                                Your app ideas are both right up my alley. What did you go with?

                                                                                                                              2. Worried about power outage and loving to cook comfort stuff for storms, I started ahead of time. First, I made Emerili's beef stock, but subbed fresh parsley and thyme sprigs. http://www.foodnetwork.com/recipes/em... I made half the recipe. Incredibly dark and rich.

                                                                                                                                Reduced it a lot (he doesn't mention covered/uncovered simmer) and added some port to it, a la Les Halles onion soup. Carmelized a giant mess of sweet and Spanish onions in my uber big LC Dutch oven for 4 hours, and stored both overnight so DH had his favorite onion soup topped with bubbly Comte gruyere on storm day, and for when he's done shoveling the 26" of snow outside.

                                                                                                                                I also made my favorite gratin, subbing celery root to lower carbs this time: http://www.epicurious.com/recipes/foo... Also halved it, there's only two of us.

                                                                                                                                No passable roads around here on Lawn Guyland, will be high temp roasting a spatchcocked chicken, maybe with lemon, parsley, rosemary and garlic, inspired by the bistro COTM recipe posted.

                                                                                                                                May make lasagna tonight, instead, I'm going to make it Shoveler's Choice. He's earning it.

                                                                                                                                11 Replies
                                                                                                                                1. re: mcf

                                                                                                                                  MCF...
                                                                                                                                  One of my favorite soups on a cold day, perhaps # 2 or 3 on that list!!!! with a sip of some brandy first, the soup ....keep warm!

                                                                                                                                  1. re: PHREDDY

                                                                                                                                    I think we're in the same vicinity... stay inside, you! :-)

                                                                                                                                  2. re: mcf

                                                                                                                                    Sounds amazing, mcf! Didn't realize that you got hit with as much snow down there as we did up in the Boston area which was hammered with snow totals from 21 to 30". My immediate area is also about 26" total.

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      When I went to sleep, there was a 6" accumulation and light flurries. 'Magine my surprise. The biggest total was out east at the national lab, 30". I think we're next for accumulation total. It's so pretty outside.

                                                                                                                                    2. re: mcf

                                                                                                                                      Oh, this onion soup is such a good storm idea and I am inspired by the celery root gratin as well.

                                                                                                                                      1. re: LJS

                                                                                                                                        That gratin recipe is to die for, my most frequent request since I started making it. I've done white baby turnips (may be a tad too bitter) and rutabaga, too... I think I like rutabaga best as a substitute, so far. Wondering if jicama might work? As written, it's really excellent. The smells from all those herbs and garlic are pure perfection.

                                                                                                                                        1. re: mcf

                                                                                                                                          MCF:I had a White Baby Turnip Gratin with sheep's milk cheese in Portugal once and that was what turned me on to root veg gratinee. But you have to blanche the slices of turnip first...this means less cooking time to get them cooked without burning the cheese, and also less bitterness.

                                                                                                                                          I have some roasted beets in the storm-fridge (still bitter here this AM): do you think beets would work in a gratinee? or is the redness too overwhelming.?..purple cheese?????

                                                                                                                                          1. re: LJS

                                                                                                                                            Thanks, I actually like the bitterness, but Mr. MCF does not. I'll try it with blanching next time I make a half batch. I've never had a problem with cheese burning, and I love the browned bits of it along the edge of the pan... a fight can break out over those. :-)

                                                                                                                                            I have no idea, but if you try it, let us know about your beets. The color could be weird. For me, they'd be too carby, but the sweetness might be fine with the recipe, since the original has sweet potato and a sweet edge to it.

                                                                                                                                      2. re: mcf

                                                                                                                                        Nice meal! Thanks for that gratin link---must try. How do you think parsnips would be?

                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          If you can eat that much carbiness, you might try them with yukon golds, too. I think they alone could be very good, if sweet. Parsnips with carrot gratin would look like the original recipe, which is beautiful out of the oven.

                                                                                                                                          I should add, take it out when the timer says to and it has a little color... it'll be liquidy and bubbly, but firm up by the time it's serving temp.

                                                                                                                                      3. The sky is teasing us... there is snow on the mountain, a few flakes have fallen, they keep saying it's coming, well, BRING IT ON! ha!
                                                                                                                                        I am making French toast this morning, and then will cook a beef roast for dinner. Potatoes, carrots, etc....

                                                                                                                                        1. Turkey pot pie and roasted beets-dessert is the leftover Coconut Cake from Roxlet (referenced variously in threads here)-unkind to even refer to it as leftover as it is SO very good!

                                                                                                                                          We are totally socked in and I have the woodstove going in case the power cuts out as it has for many rural communities along the shore here: in that case, dinner is beans cooked stove-top, with some really good sausages that are pre-cooked and waiting for their encore-and, that great cake which could rescue any meal.

                                                                                                                                          1. I survived the Blizzard of 2013. The power stayed on - for both me and Mom in her retirement village. (Thank you!) Looks to be about 26" of snow in my area with drifts up to 4 feet. Winds are still *very* fierce and are supposed to remain so all day, but thanks to Manny the Bobcat Baby Plow guy, my driveway is clear. (No, that's not his name; it's just the name I gave him.)

                                                                                                                                            Their job is first to clear the complex's roads, then the spokes off the hub road. Then they start to move and push back the mountains of snow left at the end of each spoke so visitors parking can open back up. THEN and only then do they come by and do everyone's driveways. But he saw me out there attempting to shovel out (I had shoveled out two shovels' width from garage to road) and he came up in his Bobcat and dragged the rest of the snow out in 4 minutes. My <3 belongs to Manny today. :-)

                                                                                                                                            So since I had cooked up the mac & ham & cheese last night to eat cold should I need to do so, I'm not going to make anything else. I'll cover the dish, reheat it in the oven, and remove the foil for the last 10-15 minutes to re-crisp the Panko topping. A small salad alongside.

                                                                                                                                            A picture of my hero rescuing his damsel in distress. :-)

                                                                                                                                             
                                                                                                                                            5 Replies
                                                                                                                                            1. re: LindaWhit

                                                                                                                                              Glad your power wasn't interrupted, LW. We've been getting pictures from family all morning and none of their driveways looked as clear as yours. Good job, Manny!
                                                                                                                                              Psst...did you get his digits?

                                                                                                                                              1. re: rabaja

                                                                                                                                                LOL! No, I just made the "two hands to my heart" motion to express my gratitude. I received back a HUGE smile.

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  I am so glad you did well. Good for your mom too. Now on to the more pressing issue.... Manny the Baby Bobcat Baby Plow Guy... love a man who helps a damsel in distress. He would have my <3 too.

                                                                                                                                              2. re: LindaWhit

                                                                                                                                                I put a chicken in a pot with mire poix and cooked it up. We had chicken sandwiches and mugs of the soup. Dinner's going to be meat loaf sandwiches (brought some meat loaf home from our restaurant). Oh, and more of the soup.

                                                                                                                                                I bought gas, groceries, beer for the dude, but FORGOT to stop at the bakery. We're consuming coffee and lots of hot teas and it would sure be nice to have some muffins, a coffee cake and maybe a nice ricotta pie around.

                                                                                                                                                I also forgot to buy cigarettes...

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Holly molly, glad you and your mom did okay. It's certainly a comfort food stay in affair.

                                                                                                                                                2. Last night was quick & simple: slices of reheated leftover turkey meatloaf from the freezer, "Tater Tots", & a big green salad.

                                                                                                                                                  1. Tonight's meal is still up int the air. It was going to be a Chinese meal just because it's Chinese New Year but my cold is making me feel less than enthused at the prospect of cooking several dishes. Or eating anything other than comfort food. The bloke has kindly offered to cook and I may take him up of this.

                                                                                                                                                    Our other option and what I'm leaning towards right now is a borlotti bean and cavolo nero (kale) soup from River Cafe Easy, it's another one of our heavy rotation soups . There's a very loose interpretation of it here http://www.saveur.com/article/Recipes...
                                                                                                                                                    The trinity plus garlic is fried. Fennel seeds and chilli flakes go in, a tin of chopped tomatoes and after a bit of a simmer some chicken stock and a tin of borlotti beans and it's simmered again. Finally chopped cavolo nero is added (I sub silverbeet or spinach if I can't get cavolo nero - it's not as yummy though). Parmesan on top to serve.

                                                                                                                                                    It's like eating spoonfuls of happy as far as am concerned. It's also nicely heavy with the beans and you don't need extra bread to go with it so it's quite healthy.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: Frizzle

                                                                                                                                                      Gong Xi Fa Cai! A few painkillers tamed the summer lurgy and we went for Chinese food tonight. All of the recipes were new to us and from Fuchsia Dunlop's latest book - Every Grain of Rice.

                                                                                                                                                      The star was fish fragrant aubergine. We deep fried it and oh my. It was incredible. We had three cold dishes with this. Radishes in chilli oil - good but not really needed for this meal. Tiger Salad - a cucumber, green chilli and fresh coriander salad that was a good foil to the richness of the aubergine and we also made the celery and peanut with smoked tofu. This was the mellow part of the meal. Rice should have featured but having had it forced on me for every single dinner as a kid I shy away from it these days.
                                                                                                                                                      Cricket is on, we have a friendly wager going, winner gets delivered a cup of tea in bed tomorrow. Mango is around should we decide we have room for dessert (it should be pineapple tarts to at least have a small nod towards tradition but I'm lazy). All in all life is very good and hopefully the year ahead will bring good times to all.

                                                                                                                                                      1. re: Frizzle

                                                                                                                                                        The River Cafe soup is a cracker. Just what you want on a cold winter evening. We've made it with ordinary green kale when we've not been able to get cavolo nero - better than spinach, IMO, as it holds its shape.

                                                                                                                                                        1. re: Harters

                                                                                                                                                          I agree, spinach does wilt too much, it's my last resort. Kale is actually harder to get here than cavolo nero so I've never tried it with that. I'm sure it would be far better than silverbeet or spinach.

                                                                                                                                                        2. re: Frizzle

                                                                                                                                                          Summer colds are not too much fun....feel better!

                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                            Thanks Phreddy, It's not too bad, just annoying. :)

                                                                                                                                                        3. I had a 10 lb. pork blade roast that I got for an excellent price, so I took a cue from linguafood and scheduled a Porkapalooza. There will be 8 of us---any bets as to how much pork will be left (one is eating a pulled chicken version for religious reasons)?

                                                                                                                                                          I feel like I've spent the past three days preparing, but it's the taste that counts! Just about everything is ready now--a few things to finish a la minute after everyone arrives (like griddling up the corn tortillas).

                                                                                                                                                          Tonight's eats:

                                                                                                                                                          -pitcher of margaritas, gin grapefruit spritzers, and hibiscus-ginger iced tea
                                                                                                                                                          -plantain chips
                                                                                                                                                          -chili-lime peanuts and soy nuts
                                                                                                                                                          -broiled bacon-wrapped jalapeno poppers
                                                                                                                                                          -arugula and fennel salad w/ grapefruit supremes, feta, and spiced pepitas; grapefruit-dijon champagne dressing
                                                                                                                                                          -cochinita pibil with pickled onions and roasted habanero salsa http://www.rickbayless.com/recipe/vie...
                                                                                                                                                          -"Spanish" red rice
                                                                                                                                                          -pinto beans http://www.saveur.com/article/Recipes...

                                                                                                                                                          taco fixins:
                                                                                                                                                          -salsas ranchero and verde
                                                                                                                                                          -pickled jalapeno
                                                                                                                                                          -avocado slices
                                                                                                                                                          -chopped white onion
                                                                                                                                                          -crumbled feta - couldn't find cotija for the life of me!
                                                                                                                                                          -sour cream
                                                                                                                                                          -corn tortillas, Boston lettuce leaves for "wraps"
                                                                                                                                                          -lime wedges
                                                                                                                                                          -julienned radishes

                                                                                                                                                          dessert:
                                                                                                                                                          Kahlua flan, coffee http://www.williams-sonoma.com/recipe... - Getting this together was bit of a challenge; don't multitask, I can now say, having spent 20 minutes straining out little bits of Kahlua-flavored scrambled egg from the custard mixture!

                                                                                                                                                          I'm pooped! So ready for a margarita.

                                                                                                                                                          22 Replies
                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                            Wow, wow, wow. Can I come over too? That sounds like a killer meal.

                                                                                                                                                            1. re: Frizzle

                                                                                                                                                              It's a bit of a flight, but sure! I'd be honored. :)

                                                                                                                                                              BTW, handy tip---if you decide to roast a massive pork roast for, oh, 20 hrs. or so....make sure your oven doesn't automatically cut off after 12! I was not a happy camper this morning, but luckily, the meat temp. was not in the danger zone yet.

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Sorry I forgot to mention that. It's kind of crucial info to have :-)

                                                                                                                                                                I bet it will all be fantabulous, Christina! Your friends are lucky.

                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  S'ok---not like you know my stove! It's pretty new-to-me, too. :)

                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                Where's my invitation? That sounds awesome, really awesome!

                                                                                                                                                                1. re: roxlet

                                                                                                                                                                  You're always invited by default, belle.

                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                    I think Christina should be one of the caterers for a WFD CH gathering. :-)

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      That sounds fun...and intimidating, Linda.

                                                                                                                                                                      Thanks for the kudos, y'all!

                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        Well, this *is* Chowhound, after all. AND the Home Cooking board. AND the WFD thread.

                                                                                                                                                                        You don't really think we'd not step into the kitchen ourselves, do you? ;-)

                                                                                                                                                                      2. re: ChristinaMason

                                                                                                                                                                        Can I say yummy? That sounds great. I'd be pooped too

                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                          CM....Wouldn't have had to twist my arm....sounded wonderfully delish...I would have come for Margaritas alone!

                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                            There's a half pitcher left. Trying to convince friends who couldn't make it to come for round 2.

                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                              CM....What's ther to convince....the menu was definitely a food-a-polosa!!!!!

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              It went really well, thanks! I sent people home with flan to get the temptation out of the house. ;)

                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                              Wow!!! You are my kind of cook! Sounds like a delicious, wonderful fiesta.

                                                                                                                                                                              I'm going to check out some of your recipes for my next one! I'm long over due and my family wants one - it's been too long!

                                                                                                                                                                              I'm sure everyone had a fabulous time and all of your hard work was much appreciated!

                                                                                                                                                                              1. re: Jeanne

                                                                                                                                                                                Thank you, thank you. That's so nice.

                                                                                                                                                                                The pork was good, but honestly, my standard mojo pulled pork (slow cooker + crisped under the broiler) is, I think, just as tasty! And way easier. :)

                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                Fabulous, CM, just fabulous! What an amazing spread, I can't believe how much work you did! So glad it all came out great (just as I would have expected).

                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                  Gracias, amiga. Next time we're doing something easy, like spaghetti ;)

                                                                                                                                                                              3. After an incredibly late night at casa lingua -- we played until just about 2 a.m. and then my man and I hung out another couple hours solving the world's problems '-) -- it turned out to be an equally late "morning".

                                                                                                                                                                                Surprisingly, I'm motivated to cook dinner, so we asked our buddy over for a red Thai seafood curry: tilapia, salmon, wild shrimp, Chinese eggplant, peas, sliced onion and quartered tomatoes will be simmered in coconut milk, red curry paste, extra lemongrass & kaffir lime leaves, extra squeeze of lime. Maybe add some more heat if necessary -- the curry paste I found is not the usual brand I get, so who knows.

                                                                                                                                                                                As this is pretty easy and quick to throw together, I'll head over to hear two of my band mates play for a bit now.

                                                                                                                                                                                Guten Hunger everyone and happy Saturday.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                  That sounds super delicious, linguafood. I had to order some curry pastes on Amazon because no one carries anything but ThaiKitchen here locally. Which brand did you get?

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Ha! I'm afraid that's the brand. Hope it's ok..... I don't even know what the brand is that I usually get -- there's one I like that comes in flat cans (like tuna cans) and another that comes in a fairly huge vat.

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Maesri and Mae Ploy, me thinks. I'm trying the latter now because it doesn't contain sugar. G'luck!

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        I love my local curry but when I make curry at home it is Maesri all the way. Kaeng par all the way. Its a nice red curry, but it does have sugars. But I think it lends to the balance

                                                                                                                                                                                2. It's been a cold, snowy and very windy day, so it seems only appropriate to have some comfort food.

                                                                                                                                                                                  I made a hash with some roast pork loin, roast potatoes, some leeks, bell pepper, red onion and mushroom, all gently cooked in garlic butter and seasoned with rosemary and thyme. I successfully managed to poach an egg to go on top too.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                    I also had bacon in there too. Dunno how I could forget such a tasty ingredient!

                                                                                                                                                                                  2. I have a cold and cough that I just can't shake, so when my husband asked for ideas for dinner, I said a super spicy vindaloo. If that doesn't clear things up, nothing will. It is a lamb vindaloo and will be served with s spiced cauliflower and potato mixture plus basmati rice. I can't wait for dinner!

                                                                                                                                                                                    15 Replies
                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                          Nice! I can't do uber-spicy, but I hope it burned out that damn cold of roxlet's. Or at least started her nose running so she could breathe. ;-)

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Yes, it did! And it was fabulous!

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              good for you, it looked wonderful!

                                                                                                                                                                                              (is rjbh20 your hubby??)

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Either that, or roxlet's personal chef. :-P

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Unless she has TWO men in her household? I do believe it is. :-)

                                                                                                                                                                                          2. re: rjbh20

                                                                                                                                                                                            Madhur Jaffrey's "Indian Cooking", or?

                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              His own invention. He did something very untypical, which was he added coconut milk, making it more Asian, but it tasted very vindaloo-esque to me.

                                                                                                                                                                                              Yes, that's my man,

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  There are quite a few Indian dishes with coconut milk in them.

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      i believe that is correct. maybe because of its Goan origin? it's all about the spices and vinegar.

                                                                                                                                                                                                      mmmm i may have to make that vindaloo lamb roast again...

                                                                                                                                                                                          3. Hello all! Long time no chime in...my CH time is severely linited these days...
                                                                                                                                                                                            Home because of that which shall not be spoken of, so had time to make the pork ragu on the cover of the Feb Bon Appétit (it's supposed to cook for 4 hours). Between it and the spice cookies I made earlier, the house smells gawjiss.
                                                                                                                                                                                            http://www.bonappetit.com/recipes/201...

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              Please let us know how the ragu turned out -- sounds like it w/b delicious!

                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                You are missed, buttertart! Dinner sounds wonderful!

                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                  Mmmm. mmmmm. mmmmm. Wanna know about that spicy pork ragu. Please tell.

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    Buttertart! I thought you had gone off CH...and that would be a sad thing, eh!?! I had been eying that Bon Appetit recipe....so let us know how it works out.

                                                                                                                                                                                                    Its is a bitterly cold AM here on the East Coast of Canada, but the sun is very bright, sky is blue and coudless and, unexpectedly the wind died down completely so the issue of blowing snow is less...DH is heading to the 'convenience' store (20 minutes drive) to refresh supplies of milk...its a slow-cooker Spicey-rice pudding day here!

                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                      Good to have you back with us, mon ami

                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                          Nice to be home again.
                                                                                                                                                                                                          I'm on the baking and cookbook threads but I actually have to work at the office, as opposed to my previous position, where I had scads and oodles of time on my hands. Tell me why I left, again???
                                                                                                                                                                                                          That is a terrific ragu. I made 1/2 the recipe and there's definitely enough for another go. Didn't have Italian sausage (and I don't like the supermarket types anyway) so I used ground pork and leant on the seasonings. I also didn't put the cheese and pasta water into it at the end, because it was plenty rich, and it was utterly delicious nonetheless. I splurged and got penne rigati artisanali from our local Italian store (just recently opened and I hope to goodness it succeeds) -- worth it, very nice bite. From Abruzzo so not Calabrese, but neither are we :) Make it!

                                                                                                                                                                                                        2. And happy Chinese New Year all -- I think a certain someone is a teensy bit miffed that dinner is Italian and not Chinese!

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                            Oh, tell him to suck it up. Literally! :)

                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                              He said it was terrific. But you KNOW we're city-bound for lunch.

                                                                                                                                                                                                          2. I am making fettuccine Alfredo-Mario Batali's version with a Cesar salad. Lots of first name food today.

                                                                                                                                                                                                            1. Well, I made a crockpot full of meatballs and sauce yesterday, which we had last night with salad and for lunch in pitas.

                                                                                                                                                                                                              Tonight, I made breakfast for supper...a mushroom and cheese omelet. We got close to 3 feet and I was too tuckered out after shoveling to do anything time consuming. Having a cuppa coffee and reading the paper now...ahhhhh.

                                                                                                                                                                                                              1. Snowmageddon was on my day off (yesterday) so I made vegetarian green chili. Even though it was a recipe I'd made before, it somehow turned out waaaaaay spicier for some reason, so I had to add a bunch of vegetables to dilute it a little. On the bright side, adding chunks of zucchini and okra worked out really well! Not quite traditional, but super tasty.

                                                                                                                                                                                                                Oh, and since I was snowed in, I made bread -- whole-wheat sandwich loaf with sunflower and pumpkin seeds. Yum.

                                                                                                                                                                                                                1. We just got some teaser snow here in CO earlier, now it's just cold. I'm hoping for a bit of snow since I want to hole up all day tomorrow and do nothing. I spent the day volunteering with Cooking Matters, and it was a class for home child care professionals. Very interesting, but a looong day (left the house at 730am and got home after 6). of being mostly on my feet and washing a s**tload of dishes.

                                                                                                                                                                                                                  So, I'm keeping it simple. I'm doing the split roasted chicken from Bistro Cooking at Home, along with some baked potatoes and roasted asparagus. Chicken and potatoes are in the oven and it smells divine.

                                                                                                                                                                                                                  1. To start - a handful of salad leaves, a scattering of brown shrimps (the sort those crazy French call "grey"), a lemony dressing.

                                                                                                                                                                                                                    To follow - duck breasts. Pan fried. They came from the supermarket with a sachet of blackcurrant and port sauce which just needs nuking for a little while. Alongside, baby new potatoes and turnips (I'll boil the latter and finish them off with a butter glaze).

                                                                                                                                                                                                                    To finish - a very mature (2 year) Lancashire cheese, from local food hero, Bob Kitchen at Leagrams Dairy - bought from the farmers market. He markets it as "Bob's Knob" - ho, ho, ho.
                                                                                                                                                                                                                    http://www.youtube.com/watch?v=Wa4tVa...

                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      I loved your video and wish I lived closer than 2000 miles from Leagram's Dairy. However, I am going to draw this to the attention of our local food hero, Pete Luckett, in Nova Scotia. Pete runs Pete's Fruitique (among other foodie/winey enterprises) and he is is always open to new cheese imports...thanks very much, Harters!

                                                                                                                                                                                                                      1. re: LJS

                                                                                                                                                                                                                        I loved seeing Pete on TV when I visited my mom and dad in Pt. Franks, Ont. My mom was a huge fan. Wonder if he's on YouTube?

                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                        have to say, tho, Monsieur, that "grey" shrimps sound more appetizing than "brown"...

                                                                                                                                                                                                                        again with the duckbreasts on this thread! i MUST do this. soon. love the sachet.

                                                                                                                                                                                                                        sounds a lovely dinner all around, Mr. H.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          Harters, you and I have talked a little bit about language....what strikes me from your post (other than the obvious deliciousness of the food) is the word "sachet". You see, a sachet in my life has meant a little fabric bag of powdery-perfumery stuff that my grandmother kept in her unmentionables drawer to scent things.

                                                                                                                                                                                                                          I am familiar with your usage of the word, but the two usages (kind of the same, only different) it strike me as interesting.....

                                                                                                                                                                                                                          1. re: sandylc

                                                                                                                                                                                                                            In British English, it tends to mean any little bag of something - say, the little paper bags of sugar you get in cafes and the like.

                                                                                                                                                                                                                            By the by, as often the case with commercial sauces, it was too sweet. I added a good splash of red wine to counter-balance. And I claim a near perfect cooking of the duck - bang-on for being pink and juicy, but I could have crisped the skin a tad more but, hey.....

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              John.....as it is said, in about 200 years you Brits and us Americans will need an interperter!....but food is food!

                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                I *still* need to buy some duck and pan sear it! I'll have to make do with the roasting chicken tonight, however.

                                                                                                                                                                                                                              2. re: sandylc

                                                                                                                                                                                                                                I grew up in California and associated sachet with "herb sachet" the type that my late mother (from the mid west) would sometimes hang off the pot into the simmering broth....stew...chicken and dumplings. Old school I know:)

                                                                                                                                                                                                                              3. re: Harters

                                                                                                                                                                                                                                Harters .....that video was great.I love that the man obviously loves what he is doing creating all of those yummy cheeses.

                                                                                                                                                                                                                              4. FREEEEEEEEDOOOMMMMMMMMM!!!!!!

                                                                                                                                                                                                                                Manny the Bobcat Baby Plow Guy came back and took care of the drifting on the complex's roads and widened all of our driveways. And the sun is shining brightly this morning.

                                                                                                                                                                                                                                I have to go out and do some errands - like get a battery for my land line so it stops the beeping on the main Verizon system in the basement. Since my errand day was severely curtailed yesterday due to the white stuff, it shall be done this morning. I suspect I shall not be the only one out on the roads today. But I'm going to keep it local.

                                                                                                                                                                                                                                I just discovered that I am CRAVING roasted chicken. So I'm hoping to find a nice fat bird. Olive oil, salt, pepper, garlic, rosemary, lemon - keeping it simple and traditional. Mashed potatoes, and steamed green beans.

                                                                                                                                                                                                                                17 Replies
                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  Roast chicken sounds wonderful and I hear you on the craving. I've been using CI's method where you start it on one side for 30 min., then rotate to the other side, and finish breast side up. It's good! How do you do your bird?

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    I usually don't do the flip method, although there will be a paste of the garlic and herbs and seasonings rubbed under the skin and on top. HIGH heat for the first 15 minutes or so, and then turn it down until it's done roasting (spooning some of the drippings on top on occasion to help crisp the skin).

                                                                                                                                                                                                                                    My stomach just rumbled. It is in high anticipation. :-)

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      I pulled some frozen marinated jerk chicken legs out of the freezer after reading your post. They're WFD ;)

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        Enjoy, Christina. I almost want to put the chicken in the oven now and have dinner at 3pm instead of waiting another 3 hours. :-)

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          I left it thawing unattended on the counter a tad bit longer than is called for. Whooops. I squeezed some lime juice over it and stuck it way back in the cold part of the fridge. It'll be well done chicken, fo sho! But I think I'll actually push it to dinner for tomorrow instead (DH has dinner plans with a friend from out of town tonight), and have eggs scrambled with cream cheese for dinner.

                                                                                                                                                                                                                                          Having a bit of heartburn from all the food recently, and something bland and comforting is just the thing.

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Cream cheese scrambled eggs *always* works. Hope you're feeling better soon!

                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                      M...my favorite way is to cut out the back, brine it, season it and roast it flat, breast side up....

                                                                                                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                                                                                                        I may try that this next time. What temp and for how long approximately per lb.?

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          I also spatchcock it, brush with melted butter and season liberally with s and p. I use Ina Garten's instruction to roast at 425, how long depends on how big, but an hour to an hour and a half usually. I like to do it on a rack above a pan so the bottom isn't soggy. Or I do it atop veggies with thyme sprigs, s and p and EVOO. Very crispy skin, moist bird.

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            A three to four pound bird 350 , covered for an hour, then uncover , rub down with a little butter , let it cook 20 minutes until the leg gently pulls away..or internal 160.....

                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                        Minor change of plans. The supermarket I usually go to, Hannafords, was depleted of produce....no tomatoes, virtually no lettuce, no mushrooms, no potatoes, litte to no fruit. The produce delivery truck was expected, but hadn't shown up yet.

                                                                                                                                                                                                                                        I *was* glad to see that the meat section was well stocked; the guy stocking the roasting chickens said Thursday was actually worse than Friday - said they did $150K in that day alone......and their weekly take on sales is usually around the $300K mark. I can't imagine how insane it was at the store, however.

                                                                                                                                                                                                                                        So since my 2 Yukon Gold potatoes aren't enough to make mashed potatoes, I'll go with Armenian rice pilaf instead. I did score a package of green beans (the loose ones looked worse than the lone packaged one), and a head of romaine lettuce (one of three) for roast chicken sandwiches for work lunches.

                                                                                                                                                                                                                                        A nice fat birdie will get a good rubdown, as I noted in my original post.

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          good for you being sprung! and that it wasn't a terribly long siege.

                                                                                                                                                                                                                                          enjoy that bird, i'm doing one tonight as well.

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            MC....how are you and BF...( or Mr. MC) doing , basting yourselves in 55 degree weather?

                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                              we're managing, Phreddy, we're managing - thanks for asking!!

                                                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                                                            I just slaved over putting a braised red wine and beef casserole into the oven, and NOW I want chicken.

                                                                                                                                                                                                                                            SIGH.

                                                                                                                                                                                                                                            1. re: sandylc

                                                                                                                                                                                                                                              :::::giggling:::: Ain't that always the case? LOL Your red wined beef will be VERY good, I'm sure.

                                                                                                                                                                                                                                          3. OK, so I'm never getting that Thai Kitchen curry paste again: bland, not spicy AT ALL, no depth or complexity in flavor.... also, please remind me to not ever just use *light' coconut milk again. TJ's only had coconut cream or the light version, which turned out to be not very coconutty. GAH!

                                                                                                                                                                                                                                            I ended up having to doctor up the curry with green curry paste (the brand I like), hoping it wouldn't make the color an unappealing brown -- it didn't --, added fresh lime juice, sliced hot peppers in oil, fish sauce, and a generous teaspoon of brown sugar. At that point, it was closer to "my* curry.

                                                                                                                                                                                                                                            In went sliced onion, quartered tomatoes, sliced Chinese eggplant and frozen peas. I decided that was enough veggies and saved the haricots verts for tonight.

                                                                                                                                                                                                                                            Then added the chunks of salmon and tilapia, and finally, the "wild caught Argentinian shrimp" -- another TJ purchase, and a highly disappointing one at that. The shrimp were mushy. If I wanted that kind of texture, I coulda just stuck with the cheap-ass farmed crap from Vietnam.

                                                                                                                                                                                                                                            Oh well. The two men, who are WAY less critical than I am enjoyed the food.

                                                                                                                                                                                                                                            Tonight, I'm thinking of a nice piece of beef (steak, likely), along with garlicky green beans & a crisp salad.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              it sounds like you fixed it up right, tho...

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                that's our lingua. she don't mess around.

                                                                                                                                                                                                                                            2. Yesterday I picked up some fresh pizza dough at the market, broke out my nice Williams-Sonoma pizza stone & made a spicy turkey pepperoni pizza for supper.

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: Bacardi1

                                                                                                                                                                                                                                                Pizza here last night too with homemade dough...two kinds: pepperoni & mushroom and hot turkey Italian sausage, pepperoni & green peppers...a mixed italian cheese blend and herbs topped it off. A garden salad to go with.

                                                                                                                                                                                                                                                For tonight, I've got a ham shank portion in the oven that will get slathered with honey mustard. I'm making sweet potato hash and I'm about to put on my tall rubber boots so I can get to the garden to pick some mixed greens (turnips/mustards/kale/kohlrabi) that I'll braise with bacon, onion & garlic. Homemade rolls will accompany.

                                                                                                                                                                                                                                              2. Leftover chuck tender roast with potatoes and carrots

                                                                                                                                                                                                                                                1. Sunday brunch was poached eggs over pan-fried polenta. We washed it all down with the house prosecco. The eggs came fresh from a local supplier, the goat cheese polenta was left over from our short rib dish.

                                                                                                                                                                                                                                                  The driveway is plowed, skies are a deep blue and temperatures are merely seasonable. Nemo is a fading memory.

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                      Thank You!!!!!!

                                                                                                                                                                                                                                                      The goat cheese polenta solves the starch decision for my braised beef tonight.

                                                                                                                                                                                                                                                      1. re: sandylc

                                                                                                                                                                                                                                                        You're going to have a great meal. Wine-braised beef and creamy polenta were made for each other. Let the polenta simmer for at least an hour (stirring regularly) and any thoughts of chicken will rapidly recede from your mind.

                                                                                                                                                                                                                                                    2. Tonight is an "SO-style" meal, of a Enchilada Pasta Casserole... made with ground beef and egg noodles. It's good though, especially on a chilly and blah day like today and will reheat beautifully for lunches this week.

                                                                                                                                                                                                                                                      1. last night i was at friend's annual pizza making party. she had about 20 bags of prepared doughs (Rosemary cornmeal, gluten free, regular, etc.) and then actual laminated recipe cards for 10 different kinds of pizza, and bags of the prepped ingredients in the fridge. amazing amount of prep! the fave was a caramelized balsamic onion, chicken and strawberry pizza. i ended up working on a standard margherita, which was very tasty. i missed one that i was really coveting - thin sliced potatoes with smoked salmon. fun party, lots of vino.

                                                                                                                                                                                                                                                        tonight i'm spatchcocking a chicken and making another, different batch of risotto in my second submission to the Risotto thread. i think asparagus and goat cheese tonight.

                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          That sounds like a blast! She must have a biiiiig kitchen!

                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                            she has a huge kitchen and 4 ovens, and two whole fridges! she has a small biz she's been starting up making wonderful baked goods and jams and marmalades. enters and wins all kinds of competitions. she's fabulous.

                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                            Wow! Ditto the "it sounds like a blast" from roxlet! Lots of good eats with all those different pies. :-)

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              The Bay Area has become a hot bed of pizza activity. Your friend's annual party sounds like a smashing success.

                                                                                                                                                                                                                                                              Your supper sounds great, too.

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Awesome pizza party.

                                                                                                                                                                                                                                                                Apropos:

                                                                                                                                                                                                                                                                http://www.youtube.com/watch?v=CJEoAS...

                                                                                                                                                                                                                                                                I don't know why, but this cracks me up every time. Simple pleasures.

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  What a great party to be invited to. Sounds like it was alot of fun. Mmm to the rissoto

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    That sounds like an awesome idea for a party... I may have to steal the idea!

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I love the sound of the party too. What a great idea.

                                                                                                                                                                                                                                                                    2. I never thought about it but it appears that a good blizzard calls for pork at our house. Saturday was Jones sausages with frozen blueberry waffles for breakfast, grilled rosemary ham and cheese on sourdough for lunch, and a porky bolognese with arabiata sauce over fettucini nests with some broccoli for dinner. As we finished the rosemary ham the next porky meal will be WFD, the smoked ham and cauliflower mac and cheese I planned to make during the actual storm.
                                                                                                                                                                                                                                                                      The streets and sidewalks are plowed and the snow is very pretty right now plus there is a parking ban until tomorrow. Everyone is out walking their dogs or towing the kids on a sled and enjoying the peace and quiet and the 40 degree weather.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                        Ah, the serenity after a storm.

                                                                                                                                                                                                                                                                        Your meals sound wonderful.

                                                                                                                                                                                                                                                                      2. Change of plan.... I wanted to make hash out of the leftovers, husband didn't want that. SO he's eating a hot dog for lunch, I made some hash.
                                                                                                                                                                                                                                                                        So, pizza for supper. Not sure what kind, we'll go get ingredients after lunch.

                                                                                                                                                                                                                                                                        edit: just got back from the store, husband will have what we call "man pizza" pepperoni, sausage, bacon, cheese, red sauce. I got some smaller crusts for me, and will have caramelized onion, bacon, bit of cheese, truffle oil drizzled.

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: wyogal

                                                                                                                                                                                                                                                                          I must say, I'm good with either man pizza OR lady pizza, as you have applied them!

                                                                                                                                                                                                                                                                          1. re: wyogal

                                                                                                                                                                                                                                                                            I agree with Linda. Yes on either. I love how you balance good "guy meals" with less heavy days of eating.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              31 years of experience feeding my husband. ;)

                                                                                                                                                                                                                                                                              1. re: wyogal

                                                                                                                                                                                                                                                                                That would explain that. I'm still crushing on you for the eggrolls. That was alot of work.

                                                                                                                                                                                                                                                                          2. Chuck-eye roast med-rare with green beans tossed in lemon oil with lemon zest & toasted almonds and my beloved fennel salad with toasted walnuts, grapefruit supremes, blue cheese crumbles and walnut vinaigrette.

                                                                                                                                                                                                                                                                            Maybe hop on over for a local music jam later, depends on how full and lazy I feel after dinner :-)

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Yum, that sounds like a delicious combo.

                                                                                                                                                                                                                                                                            2. My husband has been hard at work cleaning the range hood and then the stove today, so he decided to make poulet a la crapaudine -- outside. Yes, he's shoveling away the snow around the gas grill so that he doesn't dirty his nice clean stove with a sputtering chicken. With that will be some sort of arugula salad since he bought arugula in size!

                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                I had to go look up "poulet a la crapaudine", because I was thinking "no WAY is Mr. roxlet going to make anything crappy!" ;-)

                                                                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                                                                      What a fantastic meal. I can almost taste it.

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    RO...Your husband is certainly my kind of guy!!!!!!enjoy your chicken....you are one lucky woman..as my GF says...."you only made shrimp scampi tonight inside"...how come you are not outside cooking?...because I am on CH with you , and it is 28 degrees outside (RO)....really ;shrimp and pasta with a Asiago cream sauce was over the top!!! WTF??? I mean I have limits...I am sure even my bud SteveH did not cue outside tonight....

                                                                                                                                                                                                                                                                                  2. Tonight, pork roast and baked sweet potatoes. Maybe twice baked, if they're done early enough.

                                                                                                                                                                                                                                                                                    I'm still thinking about the delicious spinach salad I made last night. Braved the (relative) cold and went to the farmers market where a shivering man sold me a giant bag of spinach. I made my first warm bacon dressing - it was delicious.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                                                                                      Ahhh, winter farmer's markets. Few and far between up here in New England, and they're all indoors, if they are in existence.

                                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                                        I would love to have some of your spinach salad with the delicious warm bacon dressing!

                                                                                                                                                                                                                                                                                      2. i had a small attack of gastroparesis last night and part of today which means chicken noodle for me andmy sweetie gets fresh salmon drowning in butter, lemon and badia complete seasoning. Roasted broccoli and jasmine rice with the pan juices drizzled on top. Damn I want some but i can't wait another day to cook the fish. I took it out to cook last night but didn't. The bitch of it is I can't get the bf to eat fish very often so it will be a while before this goes meal goes back on the plate. I'm a smidge sad.

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                          sorry about the attac, suzigirl! treat yourself one day soon to a small piece all your own while he gets something meaty.

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Thanks for the well wishes MC. That is a great idea. I guess I will be looking for a hunk of meat for the dude while I nosh fish.

                                                                                                                                                                                                                                                                                        2. It's baked salmon in Baltimore tonight. I usually do a simple preparation - foil wrapped with lemon slices, roasted garlic, salt (sometimes Cavendar's seasoning), pepper). I have a few herbs on hand from another meal and thought I might throw them in tonight but not sure which would be best - I have sage, thyme and oregano. I love the natural flavor of salmon so fear the herbs will overpower and probably will go with our usual. I'll be serving it with green cabbage sauteed in bacon grease.

                                                                                                                                                                                                                                                                                          Cooking highlight of the weekend - replenished my bacon grease supply...what a fun way to spend an hour on Sunday!

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            Put down the bacon fat and walk away. .... kidding. The cabbage sounds awfully good. . My sweetie is getting salmon also

                                                                                                                                                                                                                                                                                          2. Shrimp and seaweed in dashi.

                                                                                                                                                                                                                                                                                            This came from Shizuo Tsuji's book Japanese Cooking. His version is a single shrimp artfully arranged with seaweed and dashi delicately ladeled over it. A little lemon peel for aroma finishes his elegant dish.

                                                                                                                                                                                                                                                                                            Not being so cultured I crammed in these 6 to the pound Hawaiian monsters into a huge bowl with a mess of seaweed. Two others are sitting in the hot dashi since it was evident that I couldn't reach in to shell them easily otherwise.

                                                                                                                                                                                                                                                                                            Served with hot rice with vegetarian furikake.

                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                            1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                              I admire anybody who cooks from that rather daunting book.

                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                Don't spread it around but I only cook the simple recipes from that book ;)

                                                                                                                                                                                                                                                                                                1. Another goose pie (tarted-up frozen leftover goose, with onions, garlic, wine, celery, carrot, Dijon, soy, whatever comes to mind), simmered briefly, in a phyllo crust. With kalonji on top because I like the taste and the look. Arugula salad and wine (I'm thinking Côtes du Rhone but the Beast is the wine-picker-outer, we shall see).

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                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                    "Another goose pie..."

                                                                                                                                                                                                                                                                                                    Welcome back, bt.

                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                        What can I say, my better half loves goose, and I always have to think of something to do with the leftovers. No lipstick but I did put some slivered Seville orange (another husbandly obsession, he likes the juice in seltzer...) zest in it and that really gave it a spark.

                                                                                                                                                                                                                                                                                                      2. re: buttertart

                                                                                                                                                                                                                                                                                                        bt, you tart things up quite nicely, I must say. ;-)

                                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                                          tarted-up: did you put lipstick on it?
                                                                                                                                                                                                                                                                                                          sounds good!

                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                            Was this domestic or wild goose? I have 2 large boneless/skinless wild Canada Goose breast halves in the freezer I still need to do something with.

                                                                                                                                                                                                                                                                                                          2. It didn't snow that much here but I'm still in the mood for comfort food. So, I'm using up the lingering half of a head of cabbage from the crisper drawer and pan roasting it with half a yellow onion and plenty of chopped garlic. I'm finishing it with some dijon mustard and the juice of one extra ripe satsuma (I bought 10 lbs of them at the WF this weekend=/). I also threw some leftover potato pancakes, from the freezer, into the oven so I din't have to deal with frying them. We'll see how that works. Meal is finished off with some doctored up (dijon mustard, brown sugar, and soy sauce) vegetarian baked beans.

                                                                                                                                                                                                                                                                                                            Probably some dark chocolate and satsumas for dessert.

                                                                                                                                                                                                                                                                                                            1. Lazy supper tonight. I roasted up a chicken breast with a couple cloves of garlic and a sprig of oregano, cut it up, then me and the husband made ourselves sandwiches, which we toasted in the foreman grill.

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                                                                                                                                                                                                                                                                                                              1. re: Musie

                                                                                                                                                                                                                                                                                                                That lazy supper sounds like a good supper!

                                                                                                                                                                                                                                                                                                              2. Yesterday, spent the am putting together a beef vegetable soup in the crockpot, for when the guys get home from their camping adventures. Last night's dinner was a roast chicken Cobb salad of sorts, with mixed baby greens, bacon, avocado, tomato & a couple of fried goat cheese rounds.

                                                                                                                                                                                                                                                                                                                Today, I made a meat sauce with ground beef. Put together a lasagne with it and a Boursin & cream cheese filling in place of ricotta. It sat in the fridge, weighted for two hours. It's currently in the oven, and it smells great. Garlic bread and a Caesar salad on the side.

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                                                                                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                                    Cheesy goodness. I want a plate. That looks like comfort on a plate.

                                                                                                                                                                                                                                                                                                                1. For some strange reason I've been thinking a lot about a little Japanese restaurant we used to frequent during our time in Singapore - Tampopo (it inspired us to watch the movie too). They did very good shoyu ramen and I've been craving it so much that I'm attempting ramen tonight.

                                                                                                                                                                                                                                                                                                                  I'm trying a miso ramen recipe instead of a shoyu ramen as it sounds like because of the miso paste it might be more forgiving when it comes to not having an outstanding stock. Reading about it it seems I can also put a good dollop of tōbanjan (spicy bean paste) on top, I have lots to use up so that clinched the deal. Some leftover seasoned tofu will be thrown in and some lovely fresh sweetcorn will be added too. I'm also trying to make tasty eggs as I loved these so much I often ordered extra, so if they work out these will finish the dish. It's a a bit of a gamble as I've never made ramen so we'll see how it goes.

                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                                    Yum. It's not the prettiest photo but below is the result. I had many failed attempts on the eggs. I was trying for a half cooked egg but my eggs were super fresh so I kept destroying them while peeling. I finally resorted to steaming which a poster on chowhound claimed makes for easier peeling. It did but I overlooked my egg. After a lunch of failed egg attempts and dinner with egg I now don't want to see another egg for at least a week.
                                                                                                                                                                                                                                                                                                                    It turns out the bloke had also been thinking about Tampopo ramen today so I got bonus points for mind-reading.

                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                                      looks delicious! i love the bonus points for mind-reading....

                                                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                                                        That looks so good I want to lick my screen in hopes to get a taste

                                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                                          wow - diligence on those eggs! that looks scrumptious!

                                                                                                                                                                                                                                                                                                                      2. Made Texas chili today. I grew up with chili made with tomatoes, ground meat and beans so this was quite different than what I or my wife are use to.

                                                                                                                                                                                                                                                                                                                        I was making more chili powders today so figured it was a good time to do a more classic Texas chili with a purée of ancho, guajillo, arbol and chipotle chilies. Used a chuck roast cut in cubes. May have used a few more arbols than needed as it as quite spicy. Okay many of you will get a kick out of this. My wife said this isn't chili, it's rice and beef tips

                                                                                                                                                                                                                                                                                                                         
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                                                                                                                                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                          Sure looks good.
                                                                                                                                                                                                                                                                                                                          Chili is where you find it.

                                                                                                                                                                                                                                                                                                                          1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                            That looks really good. I grew up with the ground meat & beans chili too, but when my father retired he relocated to southern Arizona and switched to the meat + chiles which is what I now prefer.

                                                                                                                                                                                                                                                                                                                          2. spatchcocked the chicken and spread fresh minced sage blended into goat cheese under the skin, sprinkled all over with that truffled salt i bought a few weeks ago that wasn't so very truffly but i didn't want to waste it - it's still salt, after all, even though i was mad at it. and lemon zest all over, lemon slices under the chicken, and the whole thing drizzled with olive oil. roasted at 425 for an hour and a half.

                                                                                                                                                                                                                                                                                                                            because i was out of homemade stock, made a quick one using the chicken back and innards and the leftover woody parts of the asparagus. i added more water and some Maggi bouillon cubes to the water, as i learned from yesterday's risotto that i would need more liquid than i thought. steamed asparagus, and added them at the end with the goat cheese and parm regg. a simple butter lettuce salad with walnut oil and fresh lemon juice on the side.

                                                                                                                                                                                                                                                                                                                            tonight's risotto was even better than last night's. i used a deep pot instead of a skillet, and not only did it cook faster (although that was not my goal) it did seem to use less stock to get to the desired consistency. the pic looks like it's less creamy than it was when i first spooned it out. it was delicious.

                                                                                                                                                                                                                                                                                                                            the chicken was good but the sage and goat cheese were actually a tad too subtle for me, though it made for a nice creamy bite combined with the crispy skin.

                                                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                Doubling down on that "lovely" comment!

                                                                                                                                                                                                                                                                                                                                1. It's veggie night at Harters Hall - a Cheshire cheese and veggie tart.

                                                                                                                                                                                                                                                                                                                                  Shortcrust pastry lines the pie dish - the fats being butter:cheese in a 2:1 ratio. Meanwhile chopped parsnip, onion and red pepper have been roasted in olive oil and cooled. Eggs, creme fraiche, more Cheshire, thyme & pepper go in with the veg and it's all poured into the pastry. Bakes for about 25 minutes at 190. Some salad leaves to accompany.

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                                                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                                                    It sounds lovely and it's a surprise to hear Harter's Hall is having a meat free night. I consider you the game king of the board and love reading about your exotic (to me) meals of meat. This really does read like a delicious meal. I hope it performs.

                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                      We're fortunate in Europe that game is so readily available. I can usually always find something in supermarkets, butchers and farmers markets. Even outside of the main game season (autumn & winter), rabbit & pigeon are always available as they are regarded as pests so can be shot at any time.

                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                        In NZ (where I grew up and am returning to shortly) rabbit and possum are pests you can kill at any time. Possum is only eaten by hillbillies and rabbit is spurned because someone released a virus to control them. I'm not even sure if it's safe to eat wild rabbit now. As a kid we ate it often. Farmed rabbit comes at a premium price and has a reputation of being difficult to cook well. Couple that with the bunnies are cute culture and you get minimal demand and supply.

                                                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                          Cute bunnies also keep down the demand here as well.

                                                                                                                                                                                                                                                                                                                                          I've told this story before, so apologies to previous readers. My wife's sister is married to a Mallorcan and, for the first few years of their relationship, they lived on the island. We went to visit one year and were taken to his father's huerta (or allotment as I'd call it in British English) - a piece of land where he grew fruit & veg. Also tucked away was a cage with a few rabbits. Needless to say, we "oooh" and "aaahhhh" over them. Particularly the really cute fluffy white one. And then got on with our day.

                                                                                                                                                                                                                                                                                                                                          Next evening, the father turns up with said fluffy one. Skinned and already jointed. We speak no Mallorcan. He speaks no English. It had never occured to him that we were doing other than picking the one we wanted to eat. It had never occured to us that these were other than pets. My wife refused to have anything to do with it. So did her sister. The brother in law fired up the BBQ and grilled the pieces. He & I ate it with bread and a lovely very garlicky alioli. Simply delicious.

                                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                                            Wow, now that's culture shock. lol Loved the story. Can relate because I have traveled but not in quite that way.

                                                                                                                                                                                                                                                                                                                                    2. re: Harters

                                                                                                                                                                                                                                                                                                                                      There's now a starter (Simon Hopkinson recipe).

                                                                                                                                                                                                                                                                                                                                      Finely chopped parsley, red onion, black olives, garlic, capers, anchovies. Olive oil and lemon juice dressing.

                                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                                        That sounds incredible. It would go nicely with some bbq rabbit as well. I love the story. I would have tucked in too.
                                                                                                                                                                                                                                                                                                                                        I remember a visit to an Indonesian city - Bandung. The streets were lined with bunny enclosures and very cute bunnies. A traveller we were sharing a vehicle with decided that people in Bandung loved bunnies as pets and perhaps even showed them. I didn't bother suggesting the more likely reason to her, she looked like the fragile type. I think they ended up as satay bunnies.

                                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                                          mmmm.... sounds tapenade-ish....does bread get dipped into that. or do we lap it up, like a cat? i'm for the latter....

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                            Homemade bread accompanied. Herself had made an outstanding beer bread and a so-so baguette. Starter was far better than the tart.

                                                                                                                                                                                                                                                                                                                                          2. re: Harters

                                                                                                                                                                                                                                                                                                                                            That's basically got everything I love, with the exception of artichoke hearts. Sounds lovely.

                                                                                                                                                                                                                                                                                                                                        2. Wow these threads just keep zooming up fast. Love the title!

                                                                                                                                                                                                                                                                                                                                          Tonight we're having red beans and rice (with a hamhock and sausage cooked in), collard greens, and corn bread. Yes, it's a Monday, but I didn't do that on purpose.

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                                                                                                                                                                                                                                                                                                                                          1. re: thymetobake

                                                                                                                                                                                                                                                                                                                                            isn't it crazy? this thread was started on FRIDAY! today is Monday! we are cooking FOOLS! love it.

                                                                                                                                                                                                                                                                                                                                            your beans and rice made me drool....

                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                              Being snowed in will do that to ya......