What's for Dinner #190 - Valentine's Day Edition [old]

[roxlet]

Moving right along on these threads it seems!

Tonight for us, it's going to be leftovers -- diner's choice. On offer is lasagna, cassoulet, prime rib, chicken, and vindaloo. Something for everyone!

The question is Thursday's dinner -- will it be a splurge, or will calmer heads prevail? What do you have planned? And if you're solo, well, love the one you're with!

[roxlet]

Lat's continue the conversation here:

http://chowhound.chow.com/topics/890534

[Cherylptw]

I took the liberty of starting the new thread here: http://chowhound.chow.com/topics/890533

[mariacarmen]

whoa.... we've got two new threads going....

oh i see, we went with Cheryl's and roxlet is deleted.

[roxlet]

:(, lol

[Cherylptw]

Sorry, didnt mean to overstep; I didn't see your new post when I posted....

[roxlet]

No problem, Cherylptw! Mine was President's Day themed.

[eight_inch_pestle]

Generally agnostic about Valentine's Day, but the girl seems in need of a little extra TLC lately so I thought tonight was as good an excuse as any to try and be decent for a change.

Still, it's a weeknight, so I bought dessert, made only two dishes, and just focused on trying to be thoughtful about what I was doing.

First course was an update on some seafood-and-egg tartlets I "came up with" a couple years ago. Tonight's version was shredded lump crab meat with vanilla bean, fresh tarragon, shallot, and white pepper. Lined the bottom of the ramekins with thinly-sliced seared sea scallops, and dropped a decorative scallop slice on top as well. I'm not a horn-tooter, but this was kinda delicious, just fresh herb and seared scallops and sweet crab and egg yolks and deeply-infused heavy cream baked until everything came together. Served on top of arugula in a tarragon-dijon vinaigrette, with a little of the brown butter from the scallop pan drizzled over everything.

Second course was a nicely aged prime strip steak, salt-and-pepper crusted and then grilled rare. Served it on top of creamy polenta made with pureed roasted garlic, grated Parm, and chunks of some soft french cheese she adores. Sauce was a red-wine-and-port reduction with cremini, hedgehogs (mushrooms not mammals), urfa biber, dried ancho, dried cherries, dark chocolate, fresh rosemary and---let's be honest---a metric eff-ton of butter worked in at the end. Shallots and garlic cloves and minced mushroom stems were in the pot for most of the reduction, then strained out.

The purchased dessert was a winner----a layered kahlua and mascarpone tart I couldn't start to describe because that's not my thing.

Not gonna lie: after champagne cocktails, dinner, and let's just call it more than a bottle of wine...nothing, uh, happened. But after 13 years that's not always what matters. Tomorrow's Friday, right?

[Berheenia]

Having been dismissive of Vday up thread we too succumbed via Trader Joe;s- we both work near one. I bought a card and made it my own with a pink magic marker and hubby really nailed the flowers- a dozen long stem red roses with greenery for $12.95. The stars were in alignment (read what was available in the blizzard remains) for his favorite dinner- penne ala puttanesca minus the hots and with several chunks of sweet Italian sausage. Of course there was house red- Aussie for him and California for me. Very nice evening.

[Frizzle]

I read this post last night and woke up thinking about scallops and making polenta with tasted garlic through it. It sounds like a fantastic meal.

[mariacarmen]

don't tell my BF we had Valentine's dinner, but the lemon cream pasta with nduja was lovely. sauteed minced shallots in butter, added fresh lemon juice, let that cook down for a bit, then added heavy cream, not quite half a pint. next was lemon zest, salt and pepper, and grated parm regg. hot cooked wide egg noodles were then tossed in the cream, and sprinkled with thinly sliced scallions (i wanted chives but forgot to pick them up. i also forgot my sage!) more grated parm at the table. then i took a good chunk of the nduja and just heated it in a hot pan 'til it melted a bit and parts of of it got a little crispy, then placed it over the pasta. also sauteed halved radishes in the shallot butter, and made a salad of them with butter lettuce and vinaigrette of balsamic, walnut oil and more minced shallots.

the lemon cream was rich yet so light and tart, just barely coated the pasta, and really played off of the spicy ndujua very well, especially when we mixed it all in together. i love those wide egg noodles so much, and this prep really made the most of their silky texture. i could bathe in that sauce. next time i'd add some fresh thyme to it.

went to my zumba class - i am going to be HURTIN' tomorrow, if i wake up at all - and am now settled on the couch with a nice glass of crisp cool french chard.

and tomorrow's Friday before a long weekend! yeah!

ETA: And now, with my lovely chard, we're having toasted ciabatta with nduja and the rest of the balsamic/walnut oil as a dipping sauce. mmmm!

[Frizzle]

That looks incredible MC. What a great non-valentines meal :)

[MidwesternerTT]

Wow - that sounded amazing from the description and the photos confirm the impression. I am adding the lemon cream pasta to my "try that" list.

[mariacarmen]

thanks MW!

[Berheenia]

When I see 'chard' I think swiss. Now I get it. duh. Out west I love to drink pinot gris - couldn't get enough of it when we visited Portland and Astoria. Our blue laws block shipping it here.. sniff.

[mariacarmen]

that is indeed a sad story, Berheenia...

[GretchenS]

I WANT that meal, mc, it is making me drool...

[ChristinaMason]

so creative. sounds great.

[boyzoma]

That looks amazing, mc. I'd definitely make that! Good call!

[mariacarmen]

thanks, kids!

[linguafood]

Glad those flavors worked out, mc. Still can't quite wrap my head around it, but it looks and sounds fabulous!

[mariacarmen]

thanks lingua - you love lemony things, i think you'd like this. not at all sweet.

[Dirtywextraolives]

Definitely sounds like a winner!

[scubadoo97]

The pasta looks and sounds decadent. Never had nduja. Do tell more.

[mariacarmen]

we talked about it a bit up-thread, but here's a link describing it: http://en.wikipedia.org/wiki/%27Nduja

it's REALLY GOOD.

[LindaWhit]

Seriously amazing looking meal, mc!

[suzigirl]

The green eyed monster is back. That looks and sounds so wonderful. I must try the salami if I can ever find it. It sounds so good that i may get it via the 'net

[mariacarmen]

oops let me try that again.

[Cherylptw]

Spicy molasses glazed pork ribs (oven), herbed rice pilaf, and green beans...no dessert

[roxlet]

Valentine's dinner was finally decided on and is about to be served: rack of lamb, Brabant potatoes tossed with rosemary and parmesan, and broccoli. No dessert because I never got around to it today :( -- and I'm also not indulging these days...

[LindaWhit]

Lovely.

[mariacarmen]

rack of lamb is dessert enough for me! hope you two lovebirds enjoyed.

[scubadoo97]

played around with seared scallops and tuna tartare for Vday dinner. Used those sappy tomato hearts seen on Chow as well as greens and flowers from the garden.

[LindaWhit]

Scuba, what a GORGEOUS looking meal! Both in color, presentation, and what I hope is phenomenal taste. Enjoy!

[juliejulez]

So pretty!

[mariacarmen]

those look SCRUMPTIOUS! Lucky mrs. scuba!

[suzigirl]

And unlucky us for not getting a bite of that amazing looking platter of food.

[GretchenS]

Gorgeous and yummy-looking!

[ChristinaMason]

wow! great sear on those scallops, too.

[linguafood]

Hm. Seems like my head cold isn't all that interested in fancy food and scheduled romance. How are we going to deal? Ha.

Chicken soup -- organic free-range chicken broth, BISO chicken thighs, carrots, celeriac, leeks -- will be served over extra wide egg noodles. I did get a tiny container of chocolate mousse from Wegmans, which my sweetie and I will probably share.

The celebratory drink, you ask? Lemon tea with sliced fresh ginger and honey.

Oh, it's gonna be a hot one, for sure....

[gingershelley]

HOT is all in the mind of the beholder, and partner fer SURE! Feel better, Lingua...

[linguafood]

Thanks, ginger. I just hope I'm in decent shape for my gig on Saturday.... great timing >sigh<

[gingershelley]

Hi all you WFD Friends... I hope I have not made too many comments on the thread ( I am 4 threads behind - you guys move fast these days!). but just trying to catch up, and get back on board.

Happy Valentine's Day to all! Both in love with someone else, or just with what is possible.....

I must say, sorry to all. I got very busy with a consulting contract that left not much time for other online efforts in January, then - felled by the super-flu at the end of the month. LSS, blew out my eardrum with an infection, and since the other one didn't work already, it has been alternately VERY quiet here (no sound!), or very loud as I turn up the NPR and music way over normal!

Just finally back to a place where vertigo is not making it hard to sit upright and be at the computer. Sorry I am behind on all your stories!

Mostly a diet of pho, brought be friends, other soups, fruit and greek yogurt.... glad to move back to yummy food I can make and stand up to make it!@!!!!

So, tonight, V-day is for just ME:) This year, I am my valentine.

A friend helped me shop, and I am feeling well enough I think I can kind of cook later.

So dinner is; spinach salad with warm bacon dressing, soft-cooked egg, toasted almonds and hazelnut oil-white balsamic vinaigrette. Entree; a steamed dungeness crab, melted butter, myer lemon and a warm baguette for sides. Super simples.

Dessert will be some chocolates a friend brought by a few days ago when I was still not up and around. That should be fun - I am not one to "poke the bottoms" to find out the middles, so exciting times as I eat a few with no knowledge of what's in the center.... Did I say this is my excitement? Well, it's good to feel better, and eat solid food - and well - chocolate!

Happy V-day all!

[linguafood]

Good to have you back, and enjoy your own personal valentine -- sounds heavenly!

[gingershelley]

I think it will do the non - vertigo trick! A little Bridget-Jones Diary with my steamed crab should be super - a year without a man just makes me make more plans, for travel, etc.....

This year, I love ME most!

[juliejulez]

Glad to see you back, and your Valentine's meal sounds lovely :)

[gingershelley]

Thanks - I hope you have a great holiday.

Appreciate it, and see you past the lobster and chocolate day!

[Dirtywextraolives]

Sorry to hear you've been sidelined for so long! Good to hear you're feeling & eating better!

[mariacarmen]

glad to have you back, gs, even if not in full force. although by the sound of that dinner.... you're not far off! enjoy it, it sounds lovely, and sitting all cozy and well fed watching BJD sounds like HEAVEN.

[gingershelley]

It seemed like the thing to do, MC - buttery crab-fingers, and BJD, and being a singleton has it's high moments - especially in front of the tv, with the fire going, and chocolates to follow. Someone loves me... that's for SURE!

[LindaWhit]

Good heavens, gingershel! So sorry to hear about all of the illness woes; Sounds like a *wonderful* dinner tonight - enjoy!

[suzigirl]

I'm glad you feel better. I hope you enjoy your dinner. It sure sounds wonderful. I would love that for a meal, and its a nice way to jump back in the deep end of the pool. Enjoy all of it and happy v-day. ;-)

[gingershelley]

Thanks Suzi and LW - just glad to be upright... happy for a simple steamed crab, a movie and the fine fireplace tonight.

And my feeps here who I have missed! Happy Valentines to all!

[Berheenia]

It's been too darn quiet without you! Vertigo really sucks, not to pooh pooh the flu. It seems like everyone I know has caught something nasty in 2013. Glad to hear that you are on the mend. At least you escaped the snow which is getting really ugly and needs to melt faster!

[GretchenS]

That is a wonderful meal for your return to the living! Stay on the mend, gs, ii was too quiet without you!

[ChristinaMason]

Great meal!

[suzigirl]

happy Valentines Day everyone. I am getting in the kitchen to make some chicken cordon blue because it was a request from the sweetie. He knows its a pita so he asks on special days like VD and birthdays. Serving it up with some smothered green beans made by crisping chopped bacon and shallots in a pan and adding them to snapped beans and chicken broth and simmering away. Also branching out for the man and making Valencia rice. Lucky I don't mind rice twice in a row. Can anyone tell me about this rice? It says its a short grain enriched rice. Never had it but my butcher says its good but had no real description.

[ChristinaMason]

suzigirl, I've only had Valencia rice as part of paella. It's short-grained and a bit like risotto rice, not as creamy. what did you end up doing with it?

[suzigirl]

Being that I had never tried it before I just followed the package directions for the first run but paella sounds like a great idea. Btw, it was just a basic rice flavor and needed some pep in its step. I will be using the rest as an ingredient because i really prefer the popcorny buttery taste of jasmine plain. No wonder bf loves it over plain.

[mike0989]

It's one of those nights that I refuse to go out on, so I took her to diner last night. Tonight will be rack of lamb in hunan BBQ sauce. A prik king with lobster and long beans. Steamed rice. Raspberry gelato with shaved chocolate.

[LindaWhit]

Nice dinner in, Mike! Lucky lady.

[ChristinaMason]

Wow, that sounds amazing.

[steve h.]

Supper will be both simple and elegant.

Coquilles Saint Jacques with a small green salad is on the menu tonight. Champagne (Marc Hebrart Brut Rose) to wash it all down. Dessert will be a trio cake, a dark chocolate cake with white, milk and dark chocolate mousse, from my favorite patisserie in Greenwich, CT. There will be an old Port on standby.

We'll break out the good china, silverware and crystal and enjoy the meal in the dining room. Maybe some Cole Porter on the box. There may even be dancing after the meal.

[LindaWhit]

You ol' romantic, you.

[steve h.]

aw shucks <looks down, shuffles his feet>.

[suzigirl]

You are so precious. To cute.

[mariacarmen]

nothing says ❤❤❤ like pink bubbly. you two crazy kids enjoy!

[gingershelley]

Steve H... very nice plan. Scallops are my go-too when I do V-day for a loved one. Of course you are cooking at home - you know how this holiday rolls....

Scallops are a perfect choice for easy/quick/elegant entree.

Cue the Cole Porter, and your classy evening begins. Cheers, and happy Vday to you and your love.

[steve h.]

Thanks! Back at you.

[gingershelley]

:)! Love on a plate... er, or in the room with a soundtrack too:)

[Dirtywextraolives]

Classic. Sweet. Sly dog, you.

[steve h.]

I have my moments.

[LindaWhit]

You DO realize that there are several ladies out here in Chowhoundland jealous of mrs. steve h, don't you?

[gingershelley]

I am not jealous, Steve OR LW...

just planning on finding my own Mr. Steve ( pardon me, ahhem - I was SO close with the Frenchman...) in the future.

And for now - I am just happy that out there, there are some men who know how to roll......

[linguafood]

My dear sweetie-π hasta teach his graduate class tonight 6-9, though he might let them go a little sooner. This means I'm on my own for k-boxing and the better part of the early eve.

We're not generally crazy about the whole Ballantime's Day BS, but I might pick up some tasty little things like buffalo mozza, maybe a couple of seafood salads.... stuff like that.

And remember Dan Savage's golden adage for today's celebrations with regard to heavy dinners: FF!

;-D

[ChristinaMason]

<And remember Dan Savage's golden adage for today's celebrations with regard to heavy dinners: FF!>

And with that in mind, we're having a light meal of tapas and hopefully some bubbly. I baked a massive apple pie for DH and picked up some vanilla bean ice cream if he wants dessert. :-)

[linguafood]

Surely, you mean 2nd dessert '-)

[gingershelley]

Ohhhh, yeah.

[ChristinaMason]

Whichever it was ;)

The pah:

[mariacarmen]

what a beaut!

[ChristinaMason]

Gracias! the pastry gave me quite a bit of trouble (the CI vodka crust on Serious Eats), so it wasn't nearly so pretty before it actually baked up.

[linguafood]

A thuper-π, for sure!!

[gingershelley]

Dan Savage is my home-town man.. from here in SEA... I can imagine his idea of what to eat (oysters, champagne - not too much - and maybe chocolate later? - but is there a link for where he says his recommendations? I have several GF's who would love me to forward that on to their partner's to improve the gastro-love of Valentines day for future years.....

[linguafood]

Really, his only advice for Valentine's day is "FF".

To phrase it in a slightly more appropriate way for dinner conversation.... be *romantic* before you dig into that 5-course dinner.

[gingershelley]

Well said, my prince Dan Savage, well said.

It is amazing how often I am proud of my damn home-state and peeps; on a day like this, as the first V-day when ALL people can be married in my state, DS can carry the day as an expert.

LOVE FIRST, eat later. (Or, eat lightly , and love before, possibly in the middle, and of course, after chocolate).

That advice is courtesy of me - Shelley, but of course I am single this year, so take it with a grain of sugar.

[mariacarmen]

i'm toying with an idea.... i won't have much time after work as i have an 8 p.m. zumba class (my first! please everyone cross your fingers i don't hurt something - again), but it's right around the corner from my house. i'm thinking of a wide egg noodle pasta in a light sage and shallot lemon cream, but then with a bit of spicy nduja on the top, to be mixed in as you eat... what do you think? i imagine the spiciness will be offset nicely by the lemony sauce.... and a simple butter lettuce salad on the side. i'll eat just a small serving before the workout, and i can come back and pig out after. and then i think i'll open a bottle of Macon-Village Chardonnay (i admit, i'm a snob, the only chards i can stand are French - none of that oaky/butter/vanilla in my white wine, please!) what dy'all think?

[Dirtywextraolives]

You're so lucky, I can't score any 'nduja down here, I may have to mail order from Boccalone(?) I have one more place to check in Beverly Hills tomorrow..... Your sauce sounds good, I was thinking the same, some nduja with lemon for a sauce on mussels, if I can ever find some....

[mariacarmen]

they ship!
http://www.boccalone.com/pages/Shippi...

i was going to do mussels, but i wasn't sure i could get to our fishmonger's in time after work.

[Frizzle]

I've never tried it but I can get it here easily. Now I'm all curious. The sign in the shop describes it as a 'spreadable salami'. Is that accurate?

[linguafood]

OK, this may be a far reach, but have you ever had teawurst? It's like a smoked, spreadable sausage.

The nduja I've had in Milwaukee was very similar to what I know as teewurst in Germany, but with a spicy kick.

I can't actually imagine it working well with lemon and cream....but spread on crusty bread or with mussels? Oh, baby!

[mariacarmen]

well now i have to prove you wrong! : )

we shall see. we shall see if i even get home in time.

[JungMann]

Lingua, I used to love teewurst from my local German butcher here in the German part of manhattan (where I, a Puerto Rican and a guy from the Bronx are the last remaining German speakers it looks like) but I haven't had it since I was diagnosed with GORD 3 years ago. Do you think it's bland enough that I could spice into something else? I have the idea of a Creole pâté with lean meat ball bolstered by the richness of one of my favorite suppers in its rich glory.

[linguafood]

Well, I wouldn't call it bland, per se. I mean, it's nice and fatty & rich & smoky, mostly. That gives you reflux? That would suck. Sorry to hear.

[ChristinaMason]

Mmm, teewurst. I could go for some of that. Good source of Vitamin K2, methinks.

JM, you might want to check out the book on this blog: http://digestivehealthinstitute.org/2...

I just got my copy and it's fascinating---throws out the conventional wisdom on GERD and trigger foods.

[suzigirl]

Thank you for the link. I have GERD and gastroparesis and ulcers and need all the help I can get

[ChristinaMason]

Let me know if you get the book, suzigirl and JM! It would be fun to have a few others to bounce recipe ideas off of.

[suzigirl]

Yes it would be. I will..

[JungMann]

Thanks for that link! Interesting reading ahead...

[Harters]

Yep, that's pretty accurate, Friz.

It's a fairly recent discovery for me but it seems to be THE new thing in UK restaurants. Lovely spicy kick to it.

[mariacarmen]

it's rather like andouille in flavor - in fact, that's where the name comes from "ehn-doo-ya") - rather spicy, but with slight orangey notes - but it's soft, like a country pate. or more like a mexican chorizo (which i'm not sure you would be familiar with either!) - soft and when cooked, can be a bit crumbly. i first had it stuffed into grilled squid. fantastic!

[Frizzle]

Ok, I'm sold. A trip into the Italian butcher is now on the list of things to do next week. Thanks all - and especially for the pronunciation guide. I always feel like such a tool when I can't pronounce what I want. Keen to hear how the pasta goes MC.

[steve h.]

Sounds like a creative meal. I like it. Let us know how it turned out. Good call on the wine.

[suzigirl]

I think it all sounds great. I would be happy to sit down to a plate of that. And thanks for the wine heads up. I didn't know that and stopped drinking chards because i also dislike the butter, oak, vanilla notes. I prefer light fruit and light sweet notes.

[gingershelley]

GF, MC - here's to your rockin' at Zumba - and the awesome V-day pasta plan. How can you go wrong with movement class with a beat and nduja?

It sounds great. And, I salute you for your choice of Chardonnay... we have discussed this before. No decent Chard grapes should see an oak barrel, but rather a french winemaker heading for stainless steel and his caves....:)

[LindaWhit]

Now, there ARE California vineyards who are non-oaked. Can't hurt to try a bottle here and there on occasion, you know. :-)

[gingershelley]

Correct, Linda, but they are few and far between in the reasonable price range - most low n mid-range has oak aging, or even worse - oak-flavored additives, etc... that is why a French bottle on the lower end is more likely to have no oak and be a 'natural wine' for a chard type.

But, the faith continues that CA will add more of the natural style, as I certainly see a wish for it from wine drinker's I talk to....:)

[mariacarmen]

it's true - and believe me, living near Napa/Sonoma, i've tried a lot of them! and i had a lovely chard actually at Far Niente a couple weeks ago that wasn't super buttery. but overall it seems like a lot of people like that taste in their chardonnays, so that's what the vintners here seem to make most.

[boyzoma]

My daughter is a Zumba instructor. Everyone loves her classes, so I hope you have fun.

That pasta sounds wonderful. I would totally eat that.

[mariacarmen]

the class was really fun, but OW. i'm in pain everywhere, especially the old hurt foot (little fracture a whole year ago now). going to pursue it though.

and thanks about the pasta, it was great!

[juliejulez]

All these lovely "meat and potatoes" dinners sound wonderful. I'm making mine on Saturday. Tonight will be something out of the freezer again. I might splurge and do one of my cheeseburgers. Or, I have to go to the butcher today to buy my short ribs for Saturday, so maybe I'll pick up some salami and cheese, no way would my SO ever go for a salami cheese and cracker dinner, but it's one of my favorites.

[wyogal]

... and a pickle makes it a meal!

[suzigirl]

I vote for the salami, cheese and crackers. And the pickle suggested by wyogal

[juliejulez]

I didn't end up buying any salami or cheese :( The place I went to was WAY crowded so I couldn't really mill around staring at everything before deciding. But I got some lovely short ribs for Saturday, and treated myself to a frosted sugar cookie with sprinkles :)

[juliejulez]

I'm being real boring, I decided on some frozen raviolis from Costco, and some red sauce I have sitting in the fridge leftover from last week when I made my aunt the lasagna rolls. At least it's red so it's... festive?

Dessert is going to be makeshift smores.

[Musie]

Tonight I am cooking steak with chimichurri and garlicky hasselback potatoes as a side. I'm considering maybe some steamed broccoli as an extra side.

I've been pondering over making an arctic roll for a while now, so I may just have to conjure one up for dessert.

[wyogal]

Ribeyes, lobster tails, some kind of potato, layered salad (lettuce, peppers, green onion, cheese, bacon bits, frozen peas, frosted with ranch)

[ChristinaMason]

decadent. love a good ribeye, and lobster tail is just gilding the lily.

[wyogal]

I was thinking prime rib, but they only had 2 or 3 out, and they were too big. So I got the steaks, and 4 small tails.

[Dirtywextraolives]

My kind of meal! Love it all....

[wyogal]

:)
And I better get after it! I've been in bed, eating chocolates, drinking coffee, reading on my kindle, cruising the 'net....

[mariacarmen]

i'm hoping you were wearing pink fuzzy high heel slippers!

[juliejulez]

Yum!

[steve h.]

That's quite a feast.

[suzigirl]

Now that sounds perfect right down to the ranch

[gingershelley]

Is that a 7-layer salad sneaking in among'st your posh steak and lobster?

Awesome!

[wyogal]

:)
I made a sauce for the steak, Wild Turkey American Honey and yogurt. It's best with cream, though. Just deglazed the pan with the alcohol (off the heat, because I didn't want to burn down the house), added the yogurt and stirred. I used Montreal steak seasoning on the steak, so those are the bits in the sauce. I can't stand to drink the stuff plain, but made into a sauce, man, it's divine!
I made the bread, too. It turned out great! Lovin' my new Kitchenaid Pro!
Disclaimer: I make no claims of professionalism with these photos.

[suzigirl]

Proffesional or not, that meal looks deliteful. What is in the salad? I want to make that.

[wyogal]

Thanks! Iceberg lettuce, chopped celery, peppers, green onion, shredded carrot, frozen peas, frosted with dry ranch mixed with yogurt (and some sugar), topped with shredded cheese and bacon bits.
Basically, whatever one wants in the salad.

[suzigirl]

That sounds so good. I think the man would love that. Thanks

[wyogal]

Yes, I tailor the salad to his tastes. :) He's kind of picky, and not a big salad eater, but he likes this.

[Bacardi1]

Last night I made my impromptu "Seafood Newburg":

1 pkg. flake or chunk style surimi (aka "fake krab")
1 handful medium/small peeled frozen cooked shrimp, thawed
1 can Campbell's "Cream of Shrimp" soup
Approx. 1/4-1/3 cup heavy cream or 1/2-&-1/2
Approx. 1/4 cup dry sherry
Freshly ground black pepper or ground cayenne to taste

Combine soup, cream, & sherry in saucepan large enough to hold all ingredients & bring to a simmer. Add seafood & heat through. Season to taste. Serve over white rice.

Green salad on the side as usual. :)

[suzigirl]

That sounds deliciously simple. I will try that recipe in the future.

[Harters]

I've got flu. Or "a bit of a cold" as herself describes it. You ladies just don't understand the evil that is man flu.

It calls for an easy dinner. it calls for dinner packed with strong flavours. it calls for the Harters Three Bean Curry. A quick tomatoey curry sauce is made and three tins of assorted beans go in to warm through (cheas, cannellini and red kidney, I reckon). Flatbreads from the freezer - unless the flu abates and I make some (such is unlikely - the debilitating effects of man flu last for days). Home made chutney to accompany - I think the mango and the tomato/chilli/lime seem right.

[Frizzle]

Man flu is evil - or so I've been told. I hope the curry tames it.

[LindaWhit]

My sympathy to Mrs. H. ;-)

[Harters]

You see the effect the flu has - even on my already not very good keyboard skills. cheas? CHEAS? Wot the feck is that> Of course, I meant chickpeas.

Going for a lie down now. Sons of Katie Elder on the DVD, I think.

[mariacarmen]

did i already post this here?

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

[LindaWhit]

LOVE it! :-D

[GretchenS]

... weeping with laughter...

Poor Mrs. H, hope she survives!

[suzigirl]

Rotflmao. I think I was married to him.

[Harters]

Now, you see what it's like. Although the guy only had a mild dose of the man flu. Nothing like as bad as mine.

PS: As you'll have gathered by the curry, herself & I don't do romantic dinners for Valentines Day.In fact, we've never done Valentines at all.

[LindaWhit]

But of COURSE it wasn't as bad as the illness that has invaded your house, Harters. NONE of us ever meant to imply that! :::::cough ...... Noooooo! ..... cough::::::

And you treat the Mrs. to so much else, you have Valentine's Day every week. :-)

[JungMann]

I also got the flu but as I was on vacation I continued to eat and drink like a Chicagoan. It was not until arriving to my bachelor pad in the proper East that I realized a bit of nursing and soup not made by me would be the only thing to clean my mortal illness. This from someone in the field!

[ChristinaMason]

Wondered where you were, too. Hope you're all better!

[mariacarmen]

good for you, powering on through. hoping you're back with the living soon.

[boyzoma]

I'm married to that man! (Well, one just like him). I couldn't help but laugh!!!! Priceless.

And Harters, I sure hope you are feeling better soon.

[gingershelley]

Well, if three-bean curry is what i need to cure these weeks of ill-crazy - then I need your recipe!

Sorry for Man flu - I know my 'lady-flu super stinks:)

Best, and be better!

[Rubee]

I started prepping for the main course, prune-stuffed gnocchi with foie gras (description at link) - for tomorrow. I really should have made the gnocchi too but ran out of time. Hope it's not too ambitious to do after work. I've never made gnocchi before. Crossing fingers....

Fortunately, E took care of dinner and made one of his specialties, chile colorado (first pic). He rarely cooks so this is always a treat.

Tonight to prep, I first made the prune and Vin Santo wine filling and the foie gras butter (yes, foie gras + butter). Then added that chilled butter to a reduced glaze of more Vin Santo, shallots, coriander seeds, black peppercorns, and thyme, and strained. Oh my, is that sauce amazing.

Special thanks to Breadcrumbs who convinced me to buy the cookbook Stir.

9 Park's Prune-stuffed Gnocchi, an Iconic Boston Dish
http://www.seriouseats.com/2012/03/no...

[LindaWhit]

That is an amazing dinner, Rubee! And "Stir" is the cooking demo restaurant at which a Top Chef cheftestant works. :-)

[Dirtywextraolives]

Looks & sounds absolutely wonderful! Lovely meal!

[mariacarmen]

FABULOUS, rubee, as usual. E's a lucky man.

my sister and i are getting a lobe delivered today. that sauce.... oh my.....

[steve h.]

Seriously good looking stuff.

[biondanonima]

O.M.G. If you would be willing to paraphrase the recipe for the prune-stuffed gnocchi and foie gras, I would be eternally grateful. That sounds magnificent!

[Rubee]

Thanks al!

Biondanonima: Definitely, will try to get it done before we're off for Arizona Cocktail Week for the long weekend. Otherwise, will get to it next week.

I was really stressing myself out about making gnocchi for the first time, but I'm really happy with her recipe. I made half the batch as the prune-stuffed and half regular. I cooked up half a dozen of the latter to sample with a little bit of parm and butter and E said they were the best he's ever had, "velvety and light". Yay! Thanks Barbara Lynch. Let's hope the stuffed ones are just as good.

Sipping on a Vesper, and planning oysters in half an hour. Champagne and wine is chilling. Ridges on the prune-stuffed gnocchi because I used a biscuit-cutter.

[Breadcrumbs]

Rubee my goodness does that look wonderful. Your sauce is as smooth as silk! This is a very ambitious dish and I especially admire you for tackling it for a weeknight meal.

I'm so glad you're enjoying Stir, it really is a special book with so many exceptional dishes. The Pappardelle w Tangy Veal Ragu is outstanding btw...

[weezieduzzit]

Roasted poblanos have been stuffed with a mix of about 70% sauteed veggies (onion, carrot, mushroom, red pepper and kale,) 20% queso fresco and 10% yellow rice (to make the man happy.)

They will be served with guacamole and crema mexicana with a sprinkle of fresh cilantro and some reserved queso.

The man better get home soon... it smells great, my tummy is rumbling....

[Frizzle]

That sounds wonderful.

[ChristinaMason]

Nice! Sounds like you have better luck roasted and peeling poblanos than I do!

[weezieduzzit]

Yours may have been thin walled, which makes it near impossible. I've also had a lot of practice, the climate here is perfect for growing them and in the summer I usually have 5-7 different kinds of peppers/ chilis. That's a lot of roasting and peeling!

[suzigirl]

You cook and garden? And churn out food that sounds this good. You have a lucky man on your hands

[gingershelley]

+1 on what suzigirl said:)

[weezieduzzit]

I find the garden makes it that much easier to make really good food. There's nothing better than a garden tomato still warm from the sun, brussels sprouts sweetened by a winter frost or the intense flavor of herbs picked *just* before using them (not to mention always having them when you want them.) Produce at the grocery store is chosen for its ability to ship well and stay on the shelf longer- not because it's the tastiest variety, it's also picked immaturely so it can make it to the store and sell before it goes bad. Garden fresh produce is an incredible head start on a great meal.

He is lucky, and he knows it. :) His ex-wife never made a thing. He thanks me for a good dinner every night and he's open to eating anything I want to make. It's a pleasure to cook for him.

Hey, GS! Hope you're feeling better.

[gingershelley]

Thanks Weezie! Sure am; and couldn't agree with you more about the attractions of home-grown produce, and a partner who appreciates your cooking!

[suzigirl]

That's nice that he knows he has it good. My ex never got it til i left. Silly rabbit.

[nomadchowwoman]

Thanks for all the good wishes. The anniversary dinner was a great success--the beef bourguignon was excellent, IIDSSM, as was dessert (apple tartlets but all I'll ever think about was the salted bourbon caramel sauce on top). And, on our trip down memory lane, we shared a lovely chateauneuf-du-pape.

Tonight, leftover lasagne, a salad of greens, apples, blue cheese and duck fat croutons made from my failed bread baking. (Hate to see a carb go wasted.)

We've had a long-standing V-Day tradition in which several of us--attached, detached, or keeping mum--get together for dinner, but this year, a few of the folks are sick (or possibly worn out!), most significantly the host, so it's been cancelled. That means leftover beef bourguignon for us, and a salad, and I'll probably go ahead and make something in a heart-shaped pan anyway, maybe a lemon tart, with our local strawberries.

ETA: not allowing my pics (good call!)

[Cherylptw]

Pan seared T-bone finished in the oven; leftover sweet potato hash and mixed greens from Sunday....probably shoulda saved the steak for tomorrow so now I will have to come up with a plan.....

[GretchenS]

cherylptw, sounds fab as usual!

[ChristinaMason]

Tonight we ate the bounty of cooking lessons I continue to give my friend:

-beef vegetable soup, after dad's recipe
-spicy roast chicken and tomato pan roast http://www.epicurious.com/recipes/foo... served with barley pilaf (for DH) and roasted butternut squash w/ herbs (for us both). The squash was especially delectable for some reason.

Aviation cocktails to wash it all down. I think I may have a bourbon for dessert.

[nomadchowwoman]

Your friend is some lucky!

[gingershelley]

Nice teaching CM! And tasty results....

[ChristinaMason]

Thank you! I am glad to see you back, gs. Wondered where you were.

[steve h.]

Cleaning out the coolerator.

Short ribs and pan-fried polenta were on the menu (the gifts that keeps on giving). Carrots were on the side, house red washed things down.

What is the half life of short ribs?

Still noodling the V day menu. Will report back tomorrow.

[steve h.]

Leftovers:

[boyzoma]

That looks yummylicious (is that a word? - If not, my spell checker didn't catch it).

[mariacarmen]

it is 'round these parts.

[steve h.]

Thanks, you folk are mighty kind.

[suzigirl]

If only my leftovers looked so delicious. I can assure you they do not, though I try. Mmm mmm

[steve h.]

Thanks for bucking me up. The leftovers tasted really good but my picture was sub-par. I only use my phone camera now and I really need to step up my game.

[nomadchowwoman]

Is your polenta baked--looks so good.

[steve h.]

No, made the good-old fashioned way on the stove top. I use chicken stock in place of water, slowly whisk in the polenta, bring to a boil and then gently simmer for at least an hour stirring frequently. I add water from time-to-time to keep things loose. I add the salt, butter and goat cheese at the end and off the heat and serve.

Leftovers get poured into a shallow pan (I shoot for a thickness close to one inch), covered and refrigerated. When needed, I carve out decent-sized portions and pan fry 'em in a cast iron skillet with butter and oil. They crisp up really well.

[MidwesternerTT]

Due to a forecast of snow, the decision was made today that we'll not go out to a restaurant for Valentines Day. So here's the Thursday meal-plan:

Baked Dutch apple pancake for breakfast.

Lunch - Small, since evening will be the main meal. Probably turkey sandwiches made using the walnut/cinnamon bread I baked Sunday. A few sliced strawberries on fresh spinach as salad, if we want one.

Evening - Steak and lobster. Sauteed mushroons. Dinner rolls. Cooked vegetable. Dessert - strawberries with vanilla ice cream and Anzac biscuits (coconut oatmeal cookies) or small servings of malt-chocolate ice cream

I couldn't wait until Thursday to sample the small (6 oz.) log-shaped Brie I bought last week. We had some of it tonight. It's the perfect shape and quantity to make appetizers for two -- easy to slice into quarter-sized coins that fit nicely on a cracker (or flat pretzel), bake about 5 min at 375 and (optionally) top with a thin apple slice. I'll have fun this weekend making the other half - plan to top with pecans and / or jam.

[GretchenS]

Some good eats there!

[MidwesternerTT]

No meal plan survives the last-minute and "let's do something out" impulses from my spouse. The snow was only a dusting. Spouse slept late (i.e., not willing to wait for baked pancake), and suggested lunch out -- at a shrimp place. Big meal at lunchtime, with Key Lime Pie for dessert, meant that the evening meal I'd planned would be too much. We enjoyed the baked pancake as supper, and the lobster will become Friday's evening meal, steak on Saturday.

All good eats, just spread out over a few days.

[Musie]

Tonight I made coconut curry mashed cauliflower served with chicken breast that I had left to marinate in some coconut milk and a little curry powder, then coated in breadcrumbs and baked.

[GretchenS]

Sounds really tasty, my stomach just growled...

[JerryMe]

Dinner tonite is lentil soup - no real recipe as I just needed to use up some expired lentils and veggies. I got a free loaf of sourdough bread at the Grand Opening of Sprouts that I stopped by on the way home from work and didn't want to weep in the store but I was so, so, grateful. So it's lentil soup and Sourdough Bread! for dinner.

I was smelling the bread as I was walking out of the store and waiting for a vehicle behind me to move along . . unbeknownst to me, they were waiting for my parking space!

[Frizzle]

I love a good lentil soup, great luck getting some nice bread to go with it.

[boyzoma]

Tonight will be cleaning out the fridge. Had French Dip last night and have some of that left. Also have some teriyaki chicken and rice. We'll figure something out.

Tomorrow, however, I am making Steak Diane, Mashed Potatoes and a nice shrimp salad. Went to the store yesterday and had the butcher cut some nice 1 1/2" filet mignon's. Got some sliced crimini mushrooms too, to add to the sauce. I'm creating my own version of the steak from a couple of different recipes (NYT Steak Diane for two and Guy Fieri). Only taking the best of both. I even broke down an bought a cast iron fry pan (It's a Lodge, but my dutch oven lid will fit it too). Have not had one for years (I don't know what ever happened to my original one). I'm so excited.

Edit: I think this calls for the Silver Oak!

[suzigirl]

I think I am having a leftover night soon. I need to stop stuffing the freezer and use up my crap. And the Steak Dianne sounds very good. Yum.

[gingershelley]

Boyzoma - congrats on your new V-day partner of a Lodge cast iron skillet! Best to finally break down and get one...season well, season long, and happy cooking!

Steak Diane is a keeper. Good work:)

[boyzoma]

Thanks, gs. Did the steaks in it and they turned out perfect. Even DH was impressed (he usually does the steaks but I think - at least indoors - that will now be my baby!)

[suzigirl]

I am having some enchiladas I pulled from the freezer and making sides of salad and jasmine rice. I shouldn't have introduced the bf to that rice because it is the only kind he will eat besides yellow nowadays.

[mariacarmen]

hah - at our house the BF tries to buy the regular stuff because it's cheaper but i always get the jasmine. love that stuff!

[suzigirl]

I love it too. All that fragrance. But i wouldn't mind tossing in a flavored rice now and then. Or wild rice which he won't touch with a ten foot pole.

[ChristinaMason]

I make my jasmine rice into all sorts of flavors. It's one of the few varieties I'm allowed on this special "Fast Tract Digestion" diet I'm following, so I work with what I've got!

[suzigirl]

I made a lime and parsley riff from roxlet but i would love your thoughts or recipes for other rice flavors.

[ChristinaMason]

Sure! You can make saffron rice, turmeric yellow rice like in the hallal-cart chicken recipe, or "Spanish" red rice, just to start. For the latter I saute some finely diced onion in some olive oil or butter with a bay leaf, then toast my rice in the same pan, add a clove of minced garlic, saute a Tbsp. of tomato paste, then add a small can of Goya or El Pato spicy tomato sauce and chicken broth to cover by 3/4 of an inch or so. Steam until tender.

I also came back across this recipe today, which could be very nice with jasmine rice: http://www.foodandwine.com/recipes/pe...

[suzigirl]

The red rice sounds right up my alley. And the saffron and sour cherry one looks good also. I am trying the red rice soon. Thanks Christina

[gingershelley]

CM, those all sound SO good... thanks for the rice creativity!

[Dirtywextraolives]

I'm making a wild mushroom ragout from the baby shiitake & hedgehogs I scored at the farmers market this morning. Will reduce them with some shallot & thyme. I also came across some baby bunches of rainbow chard so one will be sautéed with more shallot and garlic. Both on top of a piece of toasted rustic bread. Maybe a shaving of pecorino Romano on top.

Also making a chicken soup base in the crockpot with a meaty leg and back, onions, skin, celery, leek, carrot, bay, herb sprigs, peppercorns. Will make chicken noodle soup with it tomorrow. Killer Blondies for dessert.

[GretchenS]

Mushroom ragout and chard both sound wonderful -- Kevin more so on toast!

[dontcallmethefword]

I don't know, but I know I want this for dessert.

http://foodinese.com/2012/02/11/video...

He turned a ice dispenser in the fridge into a candy dispenser for Valentines day.

[MidwesternerTT]

Fun idea for the Engineers on the board.

[alliegator]

Tonight is twice cooked Sichuan Pork out of a new cookbook I got. I'm excited to give it a try! No big plans for tomorrow. But it is my dog's birthday, so I'll make her some nice chicken and rice :)

[GretchenS]

Happy bday and vday to your dog!!! Candle on the chicken and rice? ;)

[suzigirl]

How sweet. What a lucky puppy. Happy birthday little one. Your mama must really love you.

[Frizzle]

Last night was one of those solo disaster meals. The bloke told me he had a work function so I could have seafood. I had been thinking about salt and pepper squad or grilled octopus but I didn't get a chance to get to the fish markets. Not wanting to pass up the fishy opportunity I resorted to pulling leftover crab risotto out of the freezer to make risotto cakes. I hadn't tried freezing risotto before. Not a good idea. The risotto had been over-cooked to begin with which would have been fine for risotto cakes but the freezing made it watery so they fell apart in the pan, spat hot oil everywhere and most importantly tasted insipid.
At this point I started feeling so discouraged I gave up on the side of snow peas I had planned to go with them and decided to just have some store-bought mayo with them. I attempted to quinelle the mayo so it looked a little nicer than a blob, I've seen it done on masterchef so I thought it would be easy. Fail here too. So dinner ended up being disintegrated, tasteless risotto cakes with a splodge of mayo alongside. The mayo didn't work with them anyway so it stayed splodged in it's mutant quinelle shape before getting washed down the sink.

Tonight's v day dinner is...risotto. We'll have a grazing plate of salami and other meats and some champers while I stir, then the taleggio (nothing says 'I love you' quite as much as stinky cheese), cauliflower, sage and hazelnut risotto with a rocket salad alongside. Dessert will be chocolate in some form. There's a mousse he likes so it may be that.

[mariacarmen]

oooh sorry, hate when that happens! you're sure to make up for it with that dinner. that risotto sounds marvelous.

[linguafood]

Wow. That risotto does sound fantastic!! Are you reporting on it on the DOTM thread?

[Frizzle]

It is fantastic but I'm trying to recreate from memory, the recipe is in a box in another country so who knows how it will turn out. right now I'm trying to remember if it used wine or vermouth, if it was vermouth have to buy some and do some dirty martinis to start instead of opening the bubbles. Life's tough.

I'll be reporting it in the DOTM, maybe not tonight though. Tapping away at the laptop may not be the most romantic end to the evening.

[Frizzle]

So I just got in touch with the magazine who published the recipe as it used to also be on their website before they did a redesign. They photographed the recipe from their back issue and emailed it to me. Wow, talk about service, I'm very impressed. It's wine, not vermouth and almonds, not hazelnuts.

[aching]

Wait - V Day is tomorrow, right?!?

[weezieduzzit]

Frizzle is on the side of the world where it's already our tomorrow.

[aching]

Ohhhhh, right - I forgot!

[linguafood]

In Australia, tomorrow is today. They live in the future.

[mariacarmen]

they're so lucky.

[ChristinaMason]

Quick, Frizzle, tell us what happens tomorrow!?

j/k....dinner sounds wonderful.

[Frizzle]

Too yummy. Total success on the risotto.

[LindaWhit]

That looks amazing, Frizzle!

[GretchenS]

Looks fabulous, great combo of flavors and textures!

[gingershelley]

Wow, Frizzle, I don't think of you as ever failing in the kitchen...

Be strong; it does happen to us all, and thanks for sharing failure along with successes.

Rice is not so great frozen.... but I admire your get-up-and-go to make rice yet AGAIN for Vday dinner!

Yeah!!!!!! Dinner sounds very nice. Like the stinky cheese and hazelnuts in the mix....

[juliejulez]

SO is leaving to Boise this afternoon for a couple days. I am hoping he leaves the last serving of the Halal Cart chicken for me to eat tonight :) But if he doesn't, well, I'll throw something together, maybe some raviolis with red sauce or something, or forage in the freezer, I think there's a mini meatloaf in there somewhere that I can have with sweet potato fries. Or maybe one of my self-ground burgers that's in the freezer. I don't know. Maybe I'll be inspired by this thread today!

[juliejulez]

So, I'm having turkey sausage that I found in the freezer, and some pancakes. Breakfast for dinner just sounded good to me.

[gingershelley]

It's like Harter's British 'Pancake Day", just a couple days late! JulieJ, you are on the lenten calendar - with the rest of heathen's, etc. :)

[mariacarmen]

salmon patties (canned salmon/egg/breadcrumbs/mayo/dill) with tomato/onion cooked salsa, rice and fried bananas for the oldster, Costco carnitas tacos with pico de gallo, mashed up avocado, jack cheese and very mild (she's a heat-wuss) purchased salsa for my sister and i.

tonight, out for a great wood-fired pizza place and vino with a friend. i'm already drooling over this menu: http://www.marzanorestaurant.com/menu...

[Bacardi1]

Last night we went to the Library of Congress Packard Campus free showing of the Steve Martin movie "Roxanne" (very funny flick). Since it was then really too late to dine out, we returned home where I whipped up a couple of turkey ham & cheese omelets. Hubby was in charge of the English Muffins. :)

[aching]

Last night I made chicken tikka masala with roasted broccoli and basmati rice. It was the first time that I've made Indian food that was actually as good as an Indian restaurant, so I was pretty proud of myself (even if chicken tikka masala isn't authentic Indian). I'm looking forward to the leftovers for lunch today!

[roxlet]

That sounds great! What recipe did you use?

[ChristinaMason]

I would like to know as well. This is on my list to make soon!

[aching]

I used this recipe from Cook's Illustrated:

http://www.food.com/recipe/chicken-ti...

I did a few things differently though:
- I chopped the chicken breasts into large chunks before applying the spice rub.
- I refrigerated the chicken for two days before cooking (that was just how my schedule worked out).
- I used red chile flakes in lieu of serrano chile.
- I used my immersion blender to make the sauce smoother.
- I only used 1/2 cup of cream.

[gingershelley]

Aching, this is a GREAT recipe - agree with less cream:) Also, easy substitute of dried chili for fresh... that is just CI - always perfectionist's (too a fault). :)

Tho I also like to 1/2 the recipe ( I find it does not freeze well, as the chicken get's mushy from the tomato/acid/etc. in the sauce).

[ChristinaMason]

Wonderful, thanks! I never even thought to check CI.

[Dirtywextraolives]

I've been itching to try that in the slow cooker.......

[boyzoma]

Until a couple of years ago, I had never made this. But these CH'ers got me going and I've loved it ever since. Definitely on my go to list. Glad you enjoyed it as much as I did.

[ChristinaMason]

What's your go-to recipe, boyzoma? :)

[boyzoma]

I used Guy Fieri's recipe. I watched him make it and it made me hungry!

http://www.foodnetwork.com/recipes/gu...

[tcamp]

last night I had a salad of slow roasted cherry tomatoes, chickpeas, and shaved parm cheese. Very tasty.

[mariacarmen]

that sounds really good, and healthy.

[roxlet]

Well, my husband is at it again -- buying in volume. This time, it's a neverending sack of baby arugula, which will be on the menu until the end of time. Last nights dinner was an arugula salad with marinated artichoke hearts, hearts of palm and tomatoes topped with some good Italian tuna. My son had the left over chicken to go with it. Tonight's dinner? You guessed it: arugula salad. This time it will be in a lemony vinaigrette with grilled tri-tip sliced on top. The case of arugula comes with two sacks of arugula. This was our second meal with arugula, and we've barely made a dent in the first sack.

[Berheenia]

I like arugula in an omelet. I remember a killer brunch with one last summer in Ptown but the details escape me- only that hubby wouldn't try a bite- not a fan of arugula he says. I don't know if he's actually ever tasted it.

[tcamp]

I had carrots on the grocery list and spouse came home with two gigantic bags of carrots. I like 'em fine but am truly stumped as to how to use up massive quantities.

I'm munching carrot sticks as I type...

[boyzoma]

Make soups, glazed carrots or maybe even some carrot cake? Those all work ;)

[LindaWhit]

They keep awhile. Ask me how I know.....

[tcamp]

Costco shopper in the house?

[LindaWhit]

I'm a BJ's Wholesale Club gal, but I usually don't buy the 5 lb. bags of carrots there - I usually buy them loose.

The situation? Just plumb forgetting I already had THREE FREAKING BAGS OF CARROTS IN MY CRISPER when I was going to make chicken stock a few years ago and got more carrots. D'oh!

Here's the thread I started a few years ago. Enjoy the read. :-)

http://chowhound.chow.com/topics/733574

[buttertart]

That was why I used to call you Bunny, dollink! "What am I, a bunny???"

[LindaWhit]

Yup. I've broken myself of that habit, bt. :-D

[juliejulez]

Make arugula pesto!

[mariacarmen]

i was going to suggest the same...

[roxlet]

Yes, I was thinking of arugula pesto. Anyone have a recipe they love? I don't know that I've ever had it...

[juliejulez]

I've only had when eating out, so I'm no help. I just know it's good, especially on top of a steak :)

[gingershelley]

Great idea JulieJ for overabundance of Arugula... I have one of those 'giant containers' in my fridge now... bought for a salad I could not deny - then I kind of get tired of the taste.

Pesto would be awesome. As long as it doesn't need a lb. of good pine nuts (not) from China!

[mariacarmen]

i've made it with toasted pecans instead of pine nuts, with everything else just like a basil pesto...

[Frizzle]

I've had it with walnuts instead of pine nuts. It was pretty good. I think like MC's pecan version it was just the nuts that you change out.

[nomadchowwoman]

Agree with mc--make it just like you do basil pesto and use whatever nuts you like. I like to leave the cheese out if I'm going to freeze it and then add it (if I want it) when I'm about to use it.
I made arugula pesto a few weeks ago and it used up quite a bit of arugula.

[buttertart]

We always have one of those pound things of baby arugula in the fridge...sigh...

[Cherylptw]

Spicy arugula pesto would be great on pasta with some crumbled bacon and shaved parm.....maybe some oven roasted cherry tomato halves also...

[nomadchowwoman]

Just got caught up on the last few WFD threads; you folks sure are keeping the stove fires burning--something fierce! So glad Nemo has moved on out and you NE Hounds weren't snowed in too long and are instead cooking up comfort foods.

Here the holidays segued right into Mardi Gras season, bifurcated by Super Bowl, which meant an extra week of over-indulgence but not many proper home-cooked dinners. I was disappointed by both versions of drummettes I took to a SB party (and a little too happy with two different blondie recipes I mad)e. But a big pot of deliciously dark duck-andouille gumbo kept us fed for several days.

After declaring Mardi Gras over for me after Saturday, I hauled myself back into the kitchen to take advantage of several free days. Sunday we had yummy Berkshire pork chops, smothered in onions and thyme, along with leftover red beans and rice, chopped brussels sprouts sauteed in duck fat, and a cherry tomato-cucumber salad. Last night was lasagne bolognese--even made my own pasta--and more brussels sprouts in duck fat. (I also baked a couple loaves of sour dough bread that didn't come out very well, confirming what I already knew: except when using the no-knead method, I can't bake a decent loaf of bread.)

Since any hopes of enjoying a festive meal out to celebrate our big anniversary tonight are dashed by the Fat Tuesday revelry all around, I'm currently working on a cozy little feast, featuring beef bourguignon. There'll be chicken liver pate on toasts to start and apple tartlets w/salted bourbon caramel sauce for dessert. (An IOU for an extravagant restaurant meal was tucked into my card; I'll be cashing that in next week.)

[linguafood]

That lasagna is a sight for sore eyes, ncw!

[buttertart]

Nice! Laissez les bons temps rouler et continuez la célébration aussi longtemps que possible.
(Our upcoming Big Anniversary is on -- shudder -- Mother's Day. And the school year won't be over yet. Don't know what to do about it.)
We're having leftover pork ragu with penne rigate and arugula salad. And the State of the Union.

[nomadchowwoman]

Looks like you might have to put on one of your feasts, buttertart. No restaurant meals on Mother's Day (along with V-Day, MG, and a few others); they should be outlawed!

[gingershelley]

I am in your camp, NMC - NO resto meals on 'big' resto holidays! you get the least experienced waiters (who hate you anyway for coming) - most folks in the industry expect only neophytes to dine out on V-day, and on M-day - it's all bad sloppy buffet services (well, mostly. I know there are some who love 'Joe Public" despite my deep reservations and inclinations - 20 years in the 'biz' will give you that cynicism.

Whenever it's a big 'go out' holiday - for me, it's a cook at home day!

[buttertart]

It pretty much has to be at home, and out another night! We were hoping to be somewhere they didn't celebrate it, but no such luck with this year's academic calendar :(
PS I'm sick and our VDay was a complete bust, Lipton's chicken noodoo for me and frozen heated-up something for him. Raincheck until at least Sunday, I think.

[mariacarmen]

nice to see you, NCW! lingua's right - i rarely get excited about lasagna, and that one looks superb. i love that the layers aren't hugely filled - more about the pasta, no?

Happy Anni!

[suzigirl]

Sorry that fat Tuesday dashed your plans but happy anniversary none the less. Your meals sound so nice that it is making me hungry. Kudos for making the fresh pasta. I have only braved it once and i am pretty certain even though I can make some things, pasta ain't one of them.

[steve h.]

So let me get this straight:

* Mardi Gras season

* Super Bowl

* Duck-Andouille gumbo

* Berkshire pork chops

* Lasagne Bolognese

* Beef Bourguignon

* IOU for a killer restaurant meal

mercy.

It's good to be the NCW.

[mariacarmen]

you said it.

[nomadchowwoman]

Gosh, when you put it that way, it sounds pretty excellent. But this old gal's also tired. So we're into leftovers mode for a few days.

[steve h.]

"Don't throw me into the briar patch!"

[gingershelley]

You said it Steve!

[ChristinaMason]

Can always count on you for good eats! That all looks and sounds...awesome.

[gingershelley]

That all looks/sounds SO good NMC; you are celebrating a fine anniversary of love in a fine style - AT HOME:)

I am all for that for V-day as well....

It sure sounds like you and your loved have been out and partying enough that being home can be a great evening, n' then there is that 'card IOU' to look forward too... nice:)

[Cherylptw]

Meatloaf topped with a sauce of ketchup, red wine vinegar, brown sugar, and a maple bacon seasoning blend. Potato gratin and a broc/cauliflower mix which was sauteed and simply seasoned with butter, seasoned salt and pepper.

[suzigirl]

i am making the rest of the pork loin roast with sauerkraut and red potatoes and a sprinkle of brown sugar. And a garden salad.

[alliegator]

Gretchen S, so glad you're massive range failure didn't end up worse.
I've been MIA for a few days because of a designer's "budget" release. Tracking everything down for me and several friends. All done now, and ready to end my supermodel-like eating habits. So, I'll be making some rigatoni with Italian sausage and a hearty tomato sauce. Cheesy garlic bread on the side.

[GretchenS]

Welcome back, sounds like a delicious way to end a supermodel-like diet! Me, I picked up a rotisserie chicken on the way home last night, planning to have some of it with a healthy salad, but discovered I had part of a loaf of wonderful multi-seeded sourdough hanging around so ended up with a lovely warm chicken sandwich with some decent Campari tomatoes and escarole and mayo, sparked up with some Togarashi seasoning. My induction burner is supposed to be waiting on my front porch when I get home tonight...

[LindaWhit]

Fingers crossed it's there, Gretchen!

[alliegator]

Yes, I hope so as well. Your dinner plan sounds great!
And thank you. Being a food freak is much more fun than being a fashion freak.

[mariacarmen]

ooh, exciting to come home to new kitchen stuff!

i never ever ever crave chicken sandwiches, and now you've gone and done it.

[Dirtywextraolives]

Eating down the leftovers and making do with the bounty..... Made some croutons from the garlic bread and making bread crumbs with a loaf of French bread for later in the week.

Will continue serving the beef veg soup, some lasagne, some taco beef and supplement with fresh spinach, arugula, kale salad, & romaine. Tossing out the last of the rices, and freezing the pork adobo.

Got the baking bug, so going to bake some chocolate chunk blondies for an early valentine.

Thursday? Not sure yet, he's never home in time....

[juliejulez]

Tonight is the infamous Halal Cart Chicken. I stupidly missed the part about how you can't marinade the chicken for more than 4 hours, so I'm putting SO to work around 5pm... I mixed up the marinade last night so all he has to do is pour it in the bag with the chicken, hopefully he can handle it LOL

I'm also doing the recipe as part of a cooking challenge on my weight loss board, and so far 2 other people have tried it (beat me to it!) and rave about it, one woman has made it twice since I posted it last week, so along with those raves and the ones from here, I'm very excited to try it. And, by the way, with using 25oz of chicken (that's what I have), and light mayo and 0% greek yogurt, for 6 servings it's under 400 calories, including the rice. If I had the full 32oz of chicken it would have been 420. Can't beat that!

[mariacarmen]

ooooh that makes me want to try it too!
although i don't really want to buy light mayo....

[juliejulez]

Well the recipe calls for regular, I was just trying to lighten it up some. Someone on my weight loss board skipped the mayo altogether and just used yogurt, so you could do that too. In the end I might do that anyway.... I'm going to play with it and see how it goes.

[mariacarmen]

i'm on the WW board too, tho - hah! - you'd never know it. good idea about just using yogurt!

[juliejulez]

Oh the weight loss board I'm talking about is a different site (sparkpeople.com) I knew you were on the WW one here!

[mariacarmen]

ohhhhhhhhhh.... i'll check that out at some point - at the point that i get serious about losing this @#!!%&! weight!

[gingershelley]

It's been awhile, MC.... I have been SO sick... but can laugh about our pants travelling about town when I get to this post:)!

I mean to get serious too, soon, but I think I might have lost 10 lbs. this last month.

See you back here, and on WW board when it is 'time' (when WILL that be?):)

[mariacarmen]

i was wondering where you had been!
so sorry you've been so ill.... hopefully feeling a little better? take care of yourself!

[roxlet]

It's a terrible year for the crud! I hope you're on the mend, gs!

[LindaWhit]

Awww, this is not fun! I do hope you're feeling better very soon, gingershel!

[gingershelley]

Thanks, LW - I at least feel better today.... no dizzy-head! And going to eat a real meal for a change:)

Hope your Vday is a good one - be good to yourself lovely lady:)!

[LindaWhit]

Just leftovers for me tonight, gingershel. Have been working through them all since this past weekend - hopefully tomorrow night I'll do some cooking.

[GretchenS]

gingershel, I was just wondering where the heck you had gone. Sorry to hear you have been sick and glad to hear you are on the mend. Keep feeling better! We are all sending you virtual chicken soup!

[gingershelley]

Thanks so much Gretchen! GLAD to be much-mended... I kind of overdid on Vday, and yesterday which was gloriously sunny here in SEA, so a bit slow today, but it's all good. See you on the new thread.

[juliejulez]

Oh my god this Halal Cart Chicken is amazing.

[roxlet]

Everyone seems to love it, and it's pretty diet friendly, depending on how you make the sauce :)

[tcamp]

Any particular recipe or can I just pick one at random from Google? This sounds like a nice, quick dinner as long as I marinate the night before.

[mariacarmen]

yes please roxlet, i know you've posted it a few times before... one more time?

[juliejulez]

Here's the link, I had it handy on my Pinterest with a note telling people "YOU NEED TO MAKE THIS" haha. http://www.seriouseats.com/recipes/20...

I ended up with only about 17oz of chicken after cooking it, so I halved the sauce, and made it with just the greek yogurt, skipping the mayo altogether, and it was great. I had it making 4 servings instead of 6 because of the meat shortage, and it was only 435 calories per serving (meat, sauce, rice).

Also, you cannot marinate the night before, according to the recipe...I missed that part too until the day before. It says if you marinate longer than 4 hours the meat will start to break down. I made the marinade the night before though, and instructed my SO to pour it in the bag of chicken around 5pm since he was home.

[mariacarmen]

perfect, thanks julie!

[juliejulez]

You're welcome. I forgot I took pictures of this one. I used Sriracha for the hot sauce.

[mariacarmen]

that looks beautiful, julie!

[roxlet]

That looks gorgeous, and is making me want to make some. I wonder how it would be with an arugula salad, lol! I just bought boneless thighs today at Costco too. And yes, that is the recipe I've used.

[juliejulez]

Ha! I'm sure it would be fine w/ an arugula salad... and I want to make more too, but alas, I used up the last of the bounty from my 1.59/lb chicken thigh sale purchase to make the first batch :(

I'm just excited that I know how to make yellow rice now!

[aching]

I really thought the yellow rice was awesome!

[gingershelley]

Very nice, and I like your plate too!

[LindaWhit]

::::::Big sigh::::: Coriander. Also known as cilantro. ::::::BIG sigh::::

[juliejulez]

Linda, I think you could leave it out and be OK, it's just in the marinade for the meat. Maybe just add something else in the marinade instead.

[juliejulez]

OK I lied on the calories. I accidentally calculated the rice as 1.5 cups instead of 3 for the entire meal. So that brings it up to 512 total. Still, not bad at all, and would be less as 6 servings instead of 4.

[gingershelley]

This IS wonderful - all WFD's should try it....!

[Rubee]

Thanks for the reminder! I've been wanting to make this. Just Pinterested it so I won't forget all about it *again*

[ChristinaMason]

As much as I'd like to try a new recipe (butter chicken, a Thai curry, or maybe something from my old "travel" issue of Food & Wine), I really need to do something with leftovers in the fridge. My loose plan is poblanos stuffed with a mixture of leftover achiote pulled pork, Spanish rice, monterey jack cheese, and probably some sauteed onion and mushroom (maybe also some zucchini). I might also make corn-tortilla enchiladas with the same for DH. I thought I might wing an enchilada-type sauce with the leftover salsas (which I tipsily just combined in one container---ranchero, verde, and roasted habanero), chicken broth, sauteed onion, and a little cream leftover from last night's gratin.

Does that sauce sound like a recipe for disaster?

[roxlet]

Just taste it and you'll know instantly. The flavors likely all go together anyway.

[ChristinaMason]

Stuffed peppers/enchiladas are postponed at least until tomorrow. DH had some for lunch---he forgot the one I packed him and it turns out he had one of the mole stuffed peppers still in the fridge at work.

I think we're going to have eggplant marinara bake from the freezer, mixed greens with avocado and leftover grapefruit-dijon vinaigrette, and maybe some sauteed chicken breast, which I'll marinate in a homemade Greek dressing. Leftover gratin alongside, too.

[Jeanne]

I might make the sauce without the cream - taste it and go from there. If you think it would benefit from it then sure, give it a try.

The stuffed peppers sound wonderful! As does the enchiladas. I guess hubby doesn't like chili rellenos? More for you!

[ChristinaMason]

Good point, I'll try without the cream first.

DH likes them, but as we have leftover corn tortillas from our dinner party and I just served stuffed peppers last week, I thought he might prefer the former. Luckily he is great about eating leftovers without complaint.

[Bacardi1]

Since I had another ball of dough in the fridge, last night was a pizza night repeat. This time I sauteed up some mushrooms & garlic in extra-virgin olive oil for the topping (along with mozzarella & parmesan cheeses).

[Harters]

It's not often a dessert takes centre stage at Casa Harters but it does tonight. Beforehand, there's a brown gloop lamb khoresh. Rice to accompany. And we'll do something vaguely Middle Eastern with an aubergine that's lurking in the fridge.

It's Shrove Tuesday or, as millions of heathen Britons know it, Pancake Day. We have a never fail Delia Smith recipe for the batter - 110g plain flour, 2 eggs, 200ml milk mixed with 75ml water. She says it'll make 12 -14. We must have a bigger pan as we usually get about 8. It's enough for a very greedy dessert - as tradition demands , just sprinkled with sugar and lemon juice

[buttertart]

That's my favourite way to eat pancakes. Love the gritty sugar.

[mariacarmen]

i've had them with powdered sugar and lemon, taught to me by a swedish lady... crunchy sounds good.

but are we talking crepes, or actual pancakes, Harters?

[Harters]

We're talking actual pancakes ;-)

The sort the French call crepes and the Dutch pannenkoek. Bing tells me your Swedish lady would have called them pannkaka.

Your thicker pancakes would be "American pancakes". Occasionally, we make them - but only occasionally. They're no good for rolling and filling with "stuff".

[linguafood]

Oh, god. That brings back childhood memories... my mom would get this particular face and say "you know what we haven't had for dinner in forever????", and I knew the answer was "PANCAKES!!!". She was always *way* more excited about those than I was -- I'm not too crazy about sweet stuff/dessert for dinner, but what choice did I have? '-)

In our house, the typical filling for pancakes would pretty much be sugar, maybe cinnamon, definitely apple sauce. Eh.

[ChristinaMason]

mushroom, cheese, spinach, ham, creamy chicken...mo betta!

[linguafood]

Yes, screw sweet dinner. Thankfully, I can eat whatever I want now that I'm a grown-up. Of sorts.

[mariacarmen]

haha - sorry, my ugly american was showing. dammit - i thought i'd killed it long ago....

but i prefer the thin, myself.

[Frizzle]

We're firm fans of the lemon and sugar topping here too. You can't beat it. We call the thin ones crepes too and in this household it's a birthday/Xmas day breakfast meal.
Slightly off topic but has anyone tried the Nigel Slater recipe for blueberry and ricotta pancakes? They're thick 'American pancakes' and a nightmare to flip but about a million times yummier than a standard one. It's become a weekend breakfast treat here but for waistline reasons we're limiting it to once a month. There are a few versions of the recipe floating around online.

[Harters]

Try spreading with apple puree, Friz.

Had this first time in the Netherlands 35 years back. One thin pancake, apple puree, another thin pancake on top.A pancake sandwich if you will.

Back then, we did a dessert that stacked about a dozen pancakes with apple between each one. It was warmed through in the oven and served in slices as you would a cake. Tried it again some months back. Still a good concept.

[linguafood]

Yes, apple sauce/puree. But we just rolled one pancake up with it, not two.

[Musie]

We went to a church pancake supper with my MIL earlier (the american style pancakes were served), so I decided I will make the crepe style pancakes I always had growing up for breakfast. My husband isn't a fan of the lemon and sugar (like me!) so we're having bananas instead, likely with real maple syrup.

[Frizzle]

Tonight the lingering cold is finally getting treated to the river cafe soup I mentioned in the last thread - the borlotti bean and cavolo nero one. Spoonfuls of happy.

Valentine's dinner is still to be decided. I'm considering doing a risotto with taleggio cheese but have no idea what else will feature.

[ChristinaMason]

Mmm, that soup sounds delicious. Gute Besserung!

[Rubee]

Tonight for us was one of E's favorites - lobster melts. The local grocery store had lobster tails on sale, and it's a recipe from my lobster 'bible' - Jasper White's "Lobster at Home".

For Valentine's Day, I'm planning a favorite dish from a Boston restaurant where we were regulars - Barbara Lynch's (No 9 Park) prune-stuffed gnocchi with vin santo glaze and foie gras. It's from her cookbook Stir. I've never made gnocchi before so since this recipe is so ambitious, I'm keeping everything else simple:

Broiled oysters to start, a Caesar salad, and E came home with a giant roll of Pillsbury Red Velvet cookie dough which he thought "looked good since it's a limited edition". Hmmm... I may do a pizookie or ice cream sandwiches.

[Rubee]

I know Maria has already seen this ;), but attaching lobster melt pic:

[mariacarmen]

your V-day dinner sounds amazing, but those lobster melts are making me drool all over again.

[JungMann]

As if lobster mac n cheese was not decadent enough! This looks like it would make a really great hors d'oeuvres for Easter.

[LindaWhit]

Have never been, but what a good restaurant to have been a regular!

[mariacarmen]

leftover chicken tacos had to wait. they were working on our bulding's electrical again (still) and then left, leaving our unit the only one without power. they came back, "fixed it" and left our fridge without power. doesn't appear to be a fuse. next we found out from a neighbor that there is also no hot water nor heat. grrrrrrrrrrrrrrrrrr...

being hungry and neither of us wanting to wait, the only thing to do was take a walk to a new BBQ place that opened a week ago, two blocks from our house. from reviews here on CH, the thing to order was brisket, and they were OUT of it. waahhhhh... still, a pretty good dinner, and i'll go back to try the star of the show again.

[weezieduzzit]

Sounds like you two need to treat yourselves to a cocktail. What a PITA!

[mariacarmen]

good idea!

[roxlet]

Sorry for the disappointments, mc, but it's always fun to go to dinner!

[ChristinaMason]

What a headache! Agree with weezie that a cocktail is in order.

[tcamp]

Good lord, you've been through the wringer with that building of yours. I'd be furious.

[suzigirl]

Boy. What a pain. I hope everything is back to normal by now. I agree that that situation calls for a coctail

[mariacarmen]

hot water - check! (although AFTER i left for work)
heat - we'll see when i get home
fridge outlet - still out. fridge plugged into another outlet with ext. cord.
cocktails - check!

yes, it's too bad i love our apartment so much, and we really do pay a decent rent compared to what's the going rate in our area.

and yeah, dinner out does not suck.

[GretchenS]

mc, too funny when you channel LW! Hope all is well when you get back, you really have had to put up with a lot with that apartment. But dinner out does not suck and nor do cocktails. ;)

[LindaWhit]

I'm very good with writing up my checklists. Whether or not I actually GET to everything on my Honey Do list is quite another thing. :-P

[weezieduzzit]

A pot of red sauce just barely bubbles on the stove, turkey meatballs are in the frige waiting to go in. Kale and roasted cauliflower to go with. Pasta for the man if he wants some.

The house smells sooooooooo good......

I don't know if we'll do anything special for Thursday or not. I don't feel much obligation to participate in Hallmark holidays. I try to show him I love him every day.

[Berheenia]

I hear ya!

[weezieduzzit]

We have a special night planned in a couple of weeks anyhow. The man sold a really rare vintage guitar on Craigslist and the buyer ended up being a really really talented musician (who has played for Norah Jones, Tracy Chapman, and others,) and is just about the nicest guy in the world. Anyhow, he's playing not too far from here in a couple of weeks and it's near one of our favorite restaurants so we're going to make a fabulous night of it.

[mariacarmen]

what a very cool thing!

[Berheenia]

Have to admit with our anniversary the first week in March we get a bit smug about the over priced flowers and crowded restaurants and do our thing 2 weeks later. Even buy cards.

[mariacarmen]

i don't want to dismiss anyone's joy in the holiday, and i love hearing about the meals planned, but we don't participate at all. the BF is extremely unobservant about these things. he's a prince in so many other ways, i don't mind at all. i remember for our first anniversary (which of course he didn't know had arrived), i prepared a foie gras/scallop/champagne dinner - none of which he likes (tho he gamely ate it all). now, if i'd taken him to Korean BBQ, that would have been a different story. i actually have some kalbi-style ribs in the freezer, maybe i'll make those Thurs. night and just not tell him what day it is....

[LindaWhit]

That'll be a very fun evening, especially if the buyer uses Mr. weezie's vintage guitar!

[weezieduzzit]

I'm sure he will, he really seems to love the guitar (he's posted several things about it and clips of him playing it on his blog since he got it. It went to the perfect home.)

But... I think the man might be more excited about the cognac sauce at the restaurant. He's obsessed with me figuring it out so I can make it at home. It's a Mediterranean/ Middle Eastern restaurant and the sauce in question is served with either beef or lamb (everything they do there with lamb is amazing.) Its absolutely delicious but a difficult one to figure out! I guess we must keep doing "research" by ordering it!

[LindaWhit]

That is research I could *totally* get into, weezie. ;-)

[ChristinaMason]

Maybe try emailing the restaurant. I've had very good luck getting chefs to cough up recipes with just a friendly, nay, adoring email singing the praises of the dish :)

[LindaWhit]

DING! on what Christina said. I have been given a couple of recipes from chefs when exclaiming over how much I liked a dish.

[tcamp]

ooooo, that was an exciting dinner! Tuna salad sandwiches. After an ungrateful crowd response on Sunday to my pork roast, I didn't really feel like making much for them.

[LindaWhit]

Grrrr! on the ungrateful response! :-( But tuna fish sandwiches are filling enough.

[GretchenS]

Tuna sandwiches are too good for the ungrateful beasts! ;)

[Cherylptw]

The bf nixed a whole meal tonight; must be coming down with something so tonight will be ham sammiches from the ham I cooked yesterday...not sure what else will be going with....

[suzigirl]

i am making ablondigas soup for the first time tonight. I have read several recipes and think I am comfortable giving it a whirl. I am leaning heavily on all recipes version. Also serving a big old run it through the garden salad and homemade blue cheese and Cuban bread because I love the fluffy texture.

[boyzoma]

Last night was Baked Teriyaki Chicken Breasts and in the rice cooker, I did some long grain white rice and steamed some mixed petite veggies in the top basket (I discovered if you lay a coffee filter flat in the bottom of the steamer basket, the veggies don't fall through - otherwise the peas and corn would fall through). I always make extra Teriyaki sauce to have over the rice. There is enough leftover for dinner again tonight!

[ChristinaMason]

Tonight we'll have the neglected jerk chicken (Cook's Country recipe), and I'm planning a root vegetable and squash gratin to go along with.

Having never made a gratin (only scalloped potatoes w/ ham when I was younger), let alone one with unusual items, I'm not 100% confident. Gratin lovers: how thinly should I slice parsnips, rutabaga, and butternut squash? Should I bother with par-steaming any of them before assembling? Does cheese go on top right from the start or just toward the end?

Love to hear your thoughts. I'm planning on using the recipe mcf posted last thread but switching out the potatoes for the aforementioned veg. http://www.epicurious.com/recipes/foo...

[ChristinaMason]

On the advice of lingua and bushwickgirl, I nixed the butternut squash. I infused some grass-fed heavy cream, melted butter, a splash of whole milk, and some chicken broth with 1/2 a small onion, a bay leaf, fresh rosemary, sage, parsley, thyme, and crushed garlic, plus lots of salt, black pepper, and some hot paprika. I followed CI's instructions to let my food processor do the slicing work (meh, mine would have been neater, but it was easy) and then layered the rutabaga and parsnip slices with the strained cream and freshly grated gruyere, parm. regg., and pecorino romano (linguafood's blend). More cheese on top.

I have to go out for a few hours tonight, but I'm planning on leaving it covered in a low oven (maybe 200F) and hope to come home, uncover it, and finish the cooking at higher heat. Fingers crossed this works!

[mariacarmen]

sounds like it will be wonderful.

[ChristinaMason]

It wasn't bad. Next time I think I'll stick to rutabaga only (parsnip was a little sweet and not quite the right texture), and reduce the amount and varieties of cheese. I think a little on top is plenty---no need for a middle layer. It was also a taaaad salty for my taste between the chicken broth (BTB), the salt I added (1 1/2 tsp. fine sea salt), and the three aged cheeses.

[linguafood]

Too much salt? Why, never!!

:-D

[juliejulez]

I have been relieved of hockey attending duties tonight... SO is going to take a friend instead. I am pleased.

So, I will be eating leftovers. Some of the chicken from my COTM chicken from Saturday, and as a side I'll have the "pasta with zucchini sauce" that we made in the cooking matters class on Saturday. It's basically just whole wheat elbows, shredded zucchini that was cooked down with some garlic and olive oil and pasta water, and mashed white beans. Parm cheese added at the end. I'm normally a bean hater but these were were not an issue since they blend in so well with the zucchini sauce.

[LindaWhit]

It'll be leftovers for lunch and dinner for several days ahead!

My roasted chicken was very good last night, but I'm *really* looking forward to lunch today - sourdough bread, ever-so-lightly toasted, schmeared with a garlic-herb cheese, layered with some of the roasted chicken, and romaine lettuce. And potato chips. That'll be lunch for a couple of days, while the mac & ham & cheese will be dinner.

[roxlet]

I'd be very happy with that lunch. Did you make some for me?

[LindaWhit]

I've got LOTS, as this was a big birdie, so come on up. I've been working through various ways to use up what chicken was left at home as well.

And I now have another carcass for stock, which will be started on Thursday night (since I have off on Friday). I'm down to only 1-1/2 cups of homemade chicken stock in my downstairs freezer....HORRORS!

[mariacarmen]

we have SOME chicken leftover as well (some, because the boyfriend Hoovers leftovers as a late night snack after i go to bed.) ours will probably be repurposed as ... tacos! surprise surprise.... yes, sage/goat cheese chicken tacos. luckily, as i said last thread, the flavor of the sage was very muted so i think it'll be fine as taco fillings. nothing a little habanero won't kill.

as for the leftover risotto... i'd be very surprised if there was any.

but, like LW, we have a new carcass to start stock, as we were out too.

[juliejulez]

Yum... I have some chicken leftovers too, and your sandwich makes me want to make a sandwich with it... maybe I'll go pick up a good roll at the store today to make a sandwich for lunch tomorrow :)

[charlesbois]

I always like to do some variation on the theme of valentines day. This year it's coney dogs, because of the beef hearts in the coney sauce. Hearts on V-day!

[GretchenS]

After spending Saturday shovelling sidewalks and driveways, and Sunday morning shovelling out cars (snow removal is a group effort in my wonderful neighborhood), several of us repaired to a new and wonderful Taiwanese/Chinese restaurant nearby for a late lunch in honor of Chinese New Year. The place was packed, we are so happy that they are so successful in the early going. They have probably served more custoemrs in the few months they have been open than the former lousy Chinese place served in their multi-year existence. Long may they prosper.
Once home I finally got around to making the braised pork and many greens I mentioned in the last thread, and just as it was about done in its 275 oven and I was starting the yellow rice I was planning to have with it, my stove blew up. I kid you not. From the back it started going pow! pow pow! pow pow pow! and big sparks flew out. Naturally I shrieked -- you probably heard me. Then it went quiet and clearly was dead. I called a wonderful neighbor who is unafraid of electricity (well, really of anything) and he came and ascertained that it had not tripped the circuit breaker (weird), which he duly switched off. Then he removed the back of the stove (Kenmore electric range) and diagnosed catastrophic electrical failure. See pic. This is a real blow because (a) it is not that old, I think 5 years, he thinks less, and (b) there is hopefully a kitchen remodel about 4 or 5 years out and I want a really good stove as part of it but have not even begun to decide what (dreams of a Wolf dual-fuel dance in my head, probably unrealistically). Bugger, as a certain Brit of our acquaintance would say.
So I had my pork and greens which were delicious even without accompanying carb and read the Cookware thread for an hour or two. Here is my plan, your thoughts welcome. I have ordered a single induction burner (knowing that it is much wimpier than a real induction range) to try how I like it. For the time being, I will try to get along with the one burner (probably parked on my dead stove, will have to see what the safety instructions say), my toaster oven and my panini grill. I think I should be able to manage quite nicely for awhile while I try to decide whether to buy the stove of my dreams this far in advance of the remodel or what. Double bugger.

[Berheenia]

Jeez Louise! Glad you are all right and TG for your neighbor! Have you checked Craig's list for used electric griddles etc. I got my rice cooker that way and we love it plus my DIL says it is the equivalent of the oven in Japan. (I know the mods will have a fit if I type more- see you on the cookware board!)

[LindaWhit]

YIKES, Gretchen! Very glad you're OK, but damn on the stupid stove/oven only being 5 years old!

[Harters]

Bugger, indeed.

If 'twas me, I'd buy a very reasonably priced "proper" cooker that would do me the five years and then do the kitchen remodel in without constraints.

[roxlet]

We bought our Viking stove a full 11 years before our remodel, and we are happy we did, even though our hand was forced. The contractor mistakenly put it out for the bulky waste collection, and that was that. When we re-did our kitchen 4 years ago, we just replaced some of the facings of the stove, new dials, etc, which made it look brand new. Go for it, and I'm glad you are safe.

[PHREDDY]

G.... I think you were lucky you did not have fire. With that in mind your plan sounds good. You can limp along and will be fine until you make your decision. My kitchen went up in flames four years ago and was a real hassle. As long as your diner did not get to overcooked I guess all will be fine.

[tcamp]

Wow, scary stove experience! You might want to look a cheap, used stove as a stop gap before remodel.

A couple of years ago, my gas range started misbehaving, taking a long time to heat up. I looked at used stoves on Craigslist - many people tear out perfectly good ones when they move in and remodel - with the goal of getting through the next few years before I can remodel. Anyway, my stove ended up only needing a new burner ignitor which involved a $20 part and a couple of YouTube videos for me and spouse to fix.

[mariacarmen]

Man! thank goodness there were no injuries, but total bummer on the unexpected expense....

[juliejulez]

Ugh that sucks! Glad it didn't injure you or cause more damage than it did though. Maybe you can find a used stove on Craigslist to use temporarily. I often see people selling very nice and nearly new (sometimes brand new!) appliances in white or black on there because they are remodeling or want stainless steel.

[ChristinaMason]

Yeah, how scary! Good luck, Gretchen!

[suzigirl]

Wow. What a story. I am so glad it wasn't worse. If you're okay and so is the house its good thing. You can always get a new stove but there is only one you. Good luck limping along until you get a new stove

[boyzoma]

Wow, what a scare. I'm so glad you are alright. Please stay safe and I hope you figure out what to do next. Keep us posted.

[Frizzle]

Eek, so good to hear you are safe. Five years is not old at all.

[GretchenS]

Thanks all for your kind thoughts and good suggestions, appreciate them all!

[Breadcrumbs]

So sorry to read about your oven Gretchen. Reading that your kitchen re-model is up to 5 yrs out, I don't think you can limp along w one burner for that amt of time and, based on my experience I wouldn't advise purchaing you dream oven now w the full reno that far out. So much can change in 5 years and what seems perfect now may not even be on your radar in 5 years. If I were in your shoes I'd likely look for a used oven at a reasonable price (I found one at a moving sale) then you can still invest in your dream oven when the time comes to rennovate.

[Bacardi1]

In honor of the Chinese New Year, we dined out last night at our favorite local Asian spot.

Started out by sharing a plate of "Cold Shredded Chicken with Sesame Peanut Sauce" (gotta have New Year's noodles for longevity), followed by "Tangerine Chicken" for hubby & "Garlic Shrimp" for me. Everything was perfectly delicious, with the entrees extra spicy as we requested them. The "Garlic Shrimp" boasted around a dozen large tender shrimp with a decent assortment of veggies - broccoli, carrot, snow peas, bamboo shoot wedges, water chestnuts; & the "Tangerine Chicken" had what had to have been well over a pound of tender juicy white-meat nuggets in a sauce redolent of tangerine peel & chili peppers.

Needless to say, I'll be enjoying the leftovers for lunch today & tomorrow. :)

[LindaWhit]

ALL of your items sound wonderful, Bacardi!